Cupcakes with Finetti chocolate cream

Name: Cupcakes with Finetti chocolate cream - Silviana D.
Ingredients: 2 eggs; 3 tablespoons of sugar; 3 tablespoons of flour (heaped); a pinch of salt; vanilla essence; Finetti for the filling; powdered sugar; 1 teaspoon of oil; a pinch of baking powder.

Dessert - Cupcakes with Finetti chocolate cream by Silviana D. - Recipia

The Finetti chocolate cream muffins are made from a simple batter based on eggs, sugar, and flour. The cream is placed on top before baking, and in the oven, it forms the sweet peak on each muffin. If you use silicone molds, it's worth greasing them with a little oil, even though it normally shouldn't be necessary. In my case, the batter sometimes stuck to the molds, so I prefer not to skip this step. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 20-25 minutes Total time: preparation time plus 20-25 minutes of baking Servings: the number of muffins depends on the size of the molds and the amount of batter placed in each Difficulty: easy Recipe type: dessert, homemade muffins, cupcakes Ingredients 2 eggs 3 tablespoons of sugar 3 tablespoons of flour, leveled a pinch of salt vanilla essence 1 teaspoon of oil a tiny pinch of baking powder Finetti chocolate cream, for the peaks on top powdered sugar, for decoration For the molds a little oil, for greasing the molds, even if they are silicone Preparation method 1. Grease the muffin molds with a little oil. This step is especially useful for silicone molds if you have noticed that the batter sticks to them. You don't need much oil, just a thin film on the inside. 2. Separate the eggs, placing the egg whites in one bowl and the yolks in another. 3. Beat the egg whites with the pinch of salt until they turn into a foam. Add the sugar and continue mixing until you get a well-formed meringue. The egg whites should be firm enough before continuing with the other ingredients. 4. Mix the yolks with the oil and vanilla essence. Pour the mixture over the beaten egg whites and carefully fold it in, without losing too much of the foam's volume. 5. Mix the flour with the baking powder. Gradually add this mixture over the egg composition and fold it in until the batter becomes homogeneous. 6. Distribute the batter into the prepared molds. An exact amount for each mold is not mentioned, so you can divide it according to the size of the molds you are using. 7. Place a peak of Finetti chocolate cream on top of each muffin. The cream is added directly over the batter before baking. 8. Place the molds in the oven and bake the muffins for about 20-25 minutes. The original recipe does not specify the oven temperature, so this should be adapted to the oven used. 9. After baking, let the muffins cool, then dust them with powdered sugar. Why I make this recipe often It's a simple recipe with few ingredients and a batter that comes together quickly. The chocolate cream is not mixed into the entire composition but placed on top, so each muffin has its own peak of Finetti. The quantity is suitable for a small portion, and the muffins can be served as dessert or as a snack. Another advantage is that you don't need a separate cream prepared on the stove. All you need to do is beat the egg whites, incorporate the yolks and flour, and then distribute the batter into the molds. Tips and variations Tips The egg whites should be beaten well before adding the sugar. If the meringue is too soft, the batter will be less airy. The flour is added together with the baking powder and is incorporated gradually. Mix only as much as necessary for homogenization, so the egg white foam does not deflate too much. The 3 tablespoons of flour are mentioned as being leveled. It's best to stick to this measure, as a larger amount of flour can change the consistency of the batter. Grease the silicone molds with a little oil if you know they tend to stick to the batter. The silicone mold does not always guarantee that the muffins will come out easily. The baking time is approximately 20-25 minutes but may vary depending on the oven and the size of the molds. The baking temperature is not mentioned in the original recipe, so it should not be assumed. Substitutions Vanilla essence can be omitted if you don't have it, but it is included in the original ingredient list and helps flavor the batter. Finetti cream is the ingredient used for the chocolate peaks. If you choose to use another spread, the result may have a different consistency or taste, but the process remains the same. Variations The amount of chocolate cream is not specified because it is used to preference, with a peak for each muffin. You can put smaller or larger peaks depending on how much cream you want on top. Powdered sugar is sprinkled on at the end and can be used in the desired amount. If you prefer the muffins less sweet on the outside, you can put only a small amount. Serving ideas The muffins can be served after they have cooled, dusted with sugar. They are suitable as a simple dessert alongside coffee, tea, or milk. Since they already have the chocolate cream on top, there is no need for complicated decoration. Frequently asked questions Why do the eggs need to be separated? The egg whites are beaten with salt and sugar until they become meringue, and this foam helps achieve a more airy batter. The yolks are mixed separately with the oil and then incorporated into the egg whites. Can I use silicone molds without greasing them? Yes, but in this recipe, it is recommended to grease the molds with a little oil. There have been situations where the batter stuck to the silicone molds, so greasing them is a practical measure for easier muffin release. How much Finetti cream is put on each muffin? The recipe does not specify an exact amount. A peak of cream is placed on top of each muffin, according to preference and the size of the mold. At what temperature are the muffins baked? The temperature is not mentioned in the original recipe. Only the baking time of approximately 20-25 minutes is specified, so the temperature should be adapted to the oven used. How many muffins does this quantity yield? The number is not specified and depends on the size of the molds and how much batter you put in each. The quantities given yield a composition for a small portion. Nutritional values The values are estimated and cannot be accurately calculated for one muffin, as the amount of Finetti cream, powdered sugar, and the final number of muffins are not mentioned. For the entire basic composition, without the Finetti cream and without the powdered sugar, the estimate is approximately 400-430 kcal, 14-16 g protein, 50-60 g carbohydrates, and 14-17 g fat. The calculation takes into account the two eggs, the 3 tablespoons of sugar, the 3 tablespoons of flour, and the teaspoon of oil. The chocolate cream and powdered sugar increase the caloric value and the amount of carbohydrates. For an estimate per serving, the total composition should be divided by the number of muffins obtained, and then the contribution of the cream used on each should be added. Storage and reheating The muffins are stored in a closed container at room temperature after they have completely cooled. The exact amount of time is not specified in the original recipe, so it is better to consume them while they are fresh. Reheating is not necessary. If you want to serve them slightly warm, heating should be done carefully, as the chocolate cream on top may soften.

Cupcakes with Finetti chocolate cream

Tags

Categories