Le moyen le plus simple de télécharger des vidéos et des galeries à partir de l'application Lemon8
Bureau : cliquez avec le bouton droit de la souris et sélectionnez "Enregistrer le lien sous..." pour télécharger.
PHOTOS | |||
JPEG | Télécharger |
Recipe from: TastesBetterFromScratch.com
Ingredients
• 1 cup all-purpose flour (I use Gluten Free Flour!)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs , separated
• 1 cup granulated sugar , divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 12 ounce can evaporated milk
• 14 ounce can sweetened condensed milk
• 1/4 cup whole milk
• Foil muffin tin liners (not paper)
For the whipped cream:
• 1 pint heavy whipping cream
• 3 Tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• ground cinnamon , for topping
Instructions
• Preheat oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through).
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs, placing the eggs in one bowl and the egg whites in another.
• Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
• Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
• Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
• Fold egg whites into the batter just until combined.
• Divide batter among muffin liners. (I fill them 3/4 full and am able to get about 22 cupcakes.)
• Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
• Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).
• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
• Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.
• Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.
• Just before serving whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired.