Dr Seuss Birthday Wording

take advantage of the last remaining days to attend a second, very good recipe for the wonderful collection of recipes on Paoletta American.

Who does not know and never saw the cupcakes??

Personally, I've always been fascinated to the point that I felt a strong fear in try. I was convinced, in short, that it was a good preparation to see, but a little taste to eat!

But I had to change my mind when I snapped for the first time these soft and fragrant cakes covered with frosting ... a delight!

I apologize first author / author of the recipe ... I read somewhere on the web but can not remember where! If someone would recognize as their own, let me know, please! ;-)

Secondly, I apologize for the photos ... my camera is not cooperating at that moment, but I was so pleased with the taste of the cupcakes I've also decided to publish the recipe!

Ingredients (for about 8 cupcakes):

2 large eggs;

100 g of butter;

110 g of sugar;

140 g of flour "OO";
30 ml of milk;

2 teaspoons baking powder;

2 bags of vanilla;

-Per la glassa:

125 g di zucchero a velo;

25 g di burro;

15 ml i latte;

1/2 cucchiano di essenza di limone.

Il procedimento è piuttosto semplice e veloce: mescolate il burro sciolto e raffreddato con le uova, lo zucchero, la farina, il lievito e la vanillina, per ultimo aggiungete il latte mescolando per bene con una spatola, avendo cura di non lasciare grumi.

Place the mixture into muffin tins almost to the top and bake in preheated oven at 180 ° C for 12-15 minutes. Let cool.

Prepare the glaze by mixing melted butter with powdered sugar, milk and vanilla essence. Also in this case ask for assistance with a spatula.

When cupcakes are cool, sbizzarritevi with the decor!

Personally, I've covered in icing and then I used
sugar decorations and heart shaped pink beads that I bought this summer in Budapest ... I do not think that here in Italy there, though! ;-)

What Causes Uterus To Tilt

Cupcakes Chocolate Cake from Colorado

After fixing a bit 'my blog on its graphics, blogs, among other things, will turn in a few days to 2 years (as it passes time!) I am ready for a new recipe-super-chocolaty delicious.

If you have not understood your Gigi is a big fan of everything related to the U.S.. Whether cooking, cinema, television, literature, language, mentality, way of life does not matter, I love the United States of America to the madness!

is why, when I addocchiato on Salt and Pepper in October 2009, a series of recipes for cakes U.S. I could not help but be delighted and, slowly, I'm trying more than one ... you can see the Cobbler Pear and cinnamon (try!), Here.

And then also, I was meeting the legendary Paoletta offering a collection of American Recipes ... I could not let it go, I took two birds with one stone!

Ingredients:

180 g of flour;

400 g dark chocolate (I used 200 grams of dark chocolate to 70% and 200 g milk )

40 g unsweetened cocoa powder;

1.5 dl coffee

0.6 cups milk, 2 eggs

;

20 g of sugar;

30 g of sugar cane;

25 g butter;

a vanilla bean (or 2 teaspoon of vanilla extract);

1 / 2 tablespoon baking vanilla (about 5 g).

If you decide to use the vanilla bean, slit it lengthwise, with a boxcutter prelevatene the seeds and keep aside. Finely chop the chocolate, melt it in a double boiler with the butter and let the mixture cool.

Sift flour with baking powder e mescolatela con il composto di burro e cioccolato, le uova sbattute, il latte e i semi di vaniglia tenuti da parte (o la vanillina). Bagnate un foglio di carta da forno, strizzatelo e adagiatelo in uno stampo a cerniera di 18 cm di diametro (io ne ho usato uno da 22 cm).

Versate l'impasto preparato nello stampo, cospargete la superficie con lo zucchero di canna, poi con quello semolato e quindi con 30 g di cacao setacciato. Irrorate delicatamente il tutto con il caffè e cuocete il dolce in forno caldo a 180°C per 1 ora.

Successivamente copritelo con un foglio di stagnola e proseguite la cottura per altri 15-20 minuti.

Eliminate la stagnola e lasciate raffreddare la torta.

Prima di servirla, sprinkle with remaining cocoa.

Obviously, this is a cake suitable for some occasions, 'the most important, because it's not that light ... it is just a typical American dessert, perfect for those who particularly loves chocolate. The presence of coffee gives an aroma that goes well with chocolate.

What can I say ... try it!