Chef George Tsoulis Halloween snacks that you will love.
INGREDIENTS
For the base:
100 gr. crystal sugar
70 gr. all-purpose flour
50 gr. cocoa
110 ml sunflower oil
2 eggs, medium
1 pinch of salt
1 tbsp. vanilla extract
¼ tsp. baking powder
For the filling:
280 gr. all-purpose flour
240 ml sunflower oil
120 gr. crystal sugar
½ tsp. vanilla extract
4 egg whites, medium
6 tbsp. yoghurt
1 tbsp. baking powder
orange confectionery colour, as much as you want
For frosting:
480 gr. powdered sugar (icing sugar)
240 gr. butter, at room temperature
4 tbsp. thickened cream
½ tsp. vanilla extract
To use: pastry bag (piping bag) for decorating the frosting
PREPARATION & EXECUTION
1 For the base: Preheat your oven to 175 ° C, fan assisted.
2 Put the eggs and the sugar in a bowl and beat them with the whisk until the mixture is fluffy and the sugar dissolves. Add the flour, cocoa, salt, baking powder, sunflower oil, vanilla and mix again to smooth out the mixture.
3 Flour and butter 12 cupcake tins, pour the mixture into them and set aside.
4 For the filling: Pour the flour and the baking powder into a bowl, mix them with a spoon and set aside.
5 Put the egg whites and sugar in another large bowl and beat with a hand whisk until fluffy.
6 Add the sunflower oil, the vanilla extract, the orange colouring and the yogurt to the above bowl and mix until the mixture is smooth. Pour in portions of the flour into the mixture whilst stirring.
7 Pour the above mixture into the cupcake tins and bake for 18 to 20 minutes. Once they are ready, set them aside to cool well.
8 For frosting: Pour the butter into the mixer bucket and beat with a whisk on high speed until fluffy.
9 Add the powdered sugar, the vanilla extract, and the cream, and continue mixing, until the mixture is smooth (well blended).
10 We empty the frosting in a pastry bag (piping bag), in which we have placed a curled nose.
11 Sweet composition: Decorate the cupcakes with frosting.
12 We serve.
(Source: Giorgos Tsoulis)
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