Friends, We know very well that you're not in the skin and most of you want to know who is the lucky winner of our Swirl contest me up, but we who are the soul of ciccipucciose like frosting cupcakes, actually we are also a little perfidine then we'll keep you here talking about this and even less for a few minutes just to increase the suspense el 'waiting.
To begin with, we renew our thanks for participating and he wanted to share our passion for these sweets as well as fantastically cuddly, just the desire to create something together and enjoy the friendship that can grow even through the various blogs, thanks for your commitment that shines through the recipes and the pictures and for your time spent on a small part!
But now we spend more than ... drum roll, breath ... they sound the trumpets and the bells schiamazzino the brats ....
THE WINNER IS ....
Complimentoni the winner!!
We will contact you either via comment on blog to inform you of the prize by mail to decide the method of delivery of the packet!
And all of us what remains of this beautiful experience? A sweet collection of recipes ... all your recipes together in one downloadable PDF available soon!
Not to mention two other recipe for Christmas and New Year, and one of my own Gaietta , strictly accompanied by glitter and flakes Snow!
Are you ready to celebrate with bubbles? :))
Not to mention two other recipe for Christmas and New Year, and one of my own Gaietta , strictly accompanied by glitter and flakes Snow!
Are you ready to celebrate with bubbles? :))
cupcakes frosting WITH GINGER AND ORANGE MUSCAT TO
ingredients for 12 cupcakes
112 g flour 112 g 00
sugar 100 g butter, diced
half a bag of baking powder 2 eggs
ginger zest of an orange
Frosting:
165 g icing sugar vanilla
not
75g butter, very cold
into pieces 2 tbsp ginger Muscat - Mix at medium speed with the sifted flour, sugar, baking powder, ginger and butter, to reduce it to small crumbs.
- Add eggs one at a time and continue mixing until dough is soft and smooth and then add the orange zest.
- Pour into the muffin pan in the appropriate cups, covering them for about half the capacity.
- Bake at 175 ° C for about 15 minutes.
- Before decorating, let cool completely.
- Add eggs one at a time and continue mixing until dough is soft and smooth and then add the orange zest.
- Pour into the muffin pan in the appropriate cups, covering them for about half the capacity.
- Bake at 175 ° C for about 15 minutes.
- Before decorating, let cool completely.
- Prepare the frosting by fitting well with a whisk butter until it is very soft. Then gradually add the icing sugar alternately with ginger e il moscato, regolate voi il sapore speziato secondo i gusti :)
- Versare la crema al burro nel sac a poche e decorare i cupcake.
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