Log in o Sign up and enjoy ThermoRecetas

Cream and white chocolate cupcakes

Breakfast28 minutes24 people159 calories
1/52/53/54/55/5 (2 votes)
Loading ...

By Alicia tomero

Cream and white chocolate cupcakes

If you want to enjoy fluffy cupcakes, this is your recipe. It is very simple to make and where we can enjoy a white chocolate flavor. Are perfect for breakfast and at any time of the day.

Its preparation is very simple, we gradually add the ingredients in the glass and let the heat and the shake form such a delicious mixture.

To make this recipe we will need to bake them, The trick to making it is to let the dough rest in the fridge and then give it a push with the heat. You will really enjoy making simple and different cupcakes, since they have another point of preparation.

Cream and white chocolate cupcakes

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

These muffins are super juicy and tender. They are made with delicious ingredients such as white chocolate, cream and olive oil.

Cream and white chocolate cupcakes
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: breakfast
  • Calories: 159
  • Rations: 24
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 250 g of wheat flour
  • 200 g of sugar
  • 125 g whipping cream
  • 3 eggs
  • 75 g olive oil
  • 70 g white chocolate
  • 12 g baking yeast
  • extra sugar to decorate the cupcake

Preparation

  1. In our Thermomix glass we put the 70 g of white chocolate in pieces. We schedule it during 2 minutes at 90 ° at spoon speed. 

  2. Next we add the 200 g of sugar and the 3 eggs and program for 30 seconds at spoon speed.

  3. Add the rest of the ingredients: 125 ml of cream, 75 g of olive oil, 250 g of sifted wheat flour and 12 g of baking powder. We schedule it during 1 minute at speed 2,5.

  4. Prepare the capsules for the muffins and place them in trays or muffin tins. When we have the dough ready, we fill the little papers leaving a little unfilled to let the cake rise when it is baked.

  5. We put the cupcakes in the fridge for 15 minutes.

  6. We heat the oven to 240° with heat up and down. When the resting time has elapsed, we pour sugar on top of the muffins and bake them in the center of the oven. We let bake 10 minutes. Then lower the oven to 200° and bake for 3 to 5 minutes.

  7. When we have them baked, let them cool and rest for 2 hours. They are much better to take them from one day to the next so that the flavor of their ingredients settles.


Discover other recipes of: Less than 1 hour, Desserts, Thermomix recipes, Cake shop

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   M Carmen said
    ago 1 year

    Alice good afternoon
    Could that cream be replaced by an almond drink or skimmed yogurt?

    Reply to M Carmen
    1.    Alicia tomero said
      ago 1 year

      Hi how are you?
      I would prefer yogurt, given its consistency and how well it is accepted by the doughs made from sponge cakes. Milk being more liquid, I would try to add less than 125 ml, that is, 80 ml more or less. However, if one ingredient is the same as another, opt for yogurt. Thanks for your comment.

      Reply to Alicia Tomero