cupcakes en español

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this is my latest favorite baking recipe (for English readers, please read down to find the English version!), they are sooo easy and good i’ve been making cupcakes more often than chocolate chip cookies! i love that the cupcakes aren’t too too sweet, but the frosting is totally sugary. argentines don’t generally bake much, and never ever bake cupcakes (or choc. chip cookies) so people always get REALLY REALLY ridiculously excited when I turn up with homemade sweets. my spanish teacher asked me for the cupcake recipe, so I have translated it with loving care. perhaps you remember my previous effort to translate the toll house chocolate chip recipe into spanish? well, my spanish has improved a lot since then and I think I’ve done a much better job here!

Cupcakes de Chocolate con Frosting de Limón y Crema

30 gramos cacao (en polvo, sin azucar)
120 cc agua hervido
125 gramos harina
½ cucharilla bicarbonato de sodio
85 gramos manteca, templada
100 gramos azúcar
1 huevo grande
1 yema grande

2 cucharas Crema de leche
10 gramos manteca templada
100 gramos azúcar impalpable
Jugo de ½ limón

Caliente el horno. En un bol chico, mezcle el cacao con el agua hervida, hasta que el polvo se disuelva, y deje enfriarse. En otro bol, mezcle la harina, el bicarbonato de sodio, y dos pizcas de sal. En otro bol grande, bata la manteca y la azúcar, agregue el huevo y la yema, y bata hasta que esté bien mezclada. Agregue un tercero de la mezcla de cacao, mezcle bien, y agregue un tercero de la mezcla de harina y mezcle bien. Siga hasta que todos estén combinados. Con un poco de manteca, engrase un molde para muffins. Ponga la masa en el molde con una cuchara. Hornee 8 – 10 minutos, y de una vuelta, y hornee 5-10 minutos mas, o hasta que estén bien cocidos. Prueba con un palillo: meta el palillo en el centro de un cupcake. Si el palillo sale limpio, están listo!

Cuando las cupcakes estén cocinando, prepare el frosting. Ponga el azúcar impalpable en un bol y agregue la manteca, la crema, y unas gotas de jugo de limón. Mezcle. Agregue un poco mas de azúcar (si es muy liquido) o mas gotas de limón (si es muy duro) para que sea la consistencia perfecta.

Deje los cupcakes enfriarse antes de untar el frosting en cada uno.


Chocolate Cupcakes with Lemon Cream Frosting!

1/3 cup Dutch-process cocoa powder
1/2 cup boiling water
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 stick (6 tbsp) butter, softened
1/2 cup sugar
1 whole large egg
1 large egg yolk

2 tbsp cream
1 tbsp butter, softened
1 cup confectioners sugar
Juice from ½ lemon

In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition. Grease a muffin tin and divide the batter among 12 1/2-cup muffin tins, and bake the cupcakes in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.

While the cupcakes are baking, prepare the frosting. Mix the powdered sugar, butter, and cream in a bowl. Add a few drops of lemon juice. If the frosting is too liquid, add more sugar; if it is too stiff, add more lemon juice.

Let the cupcakes cool before spreading them with frosting.

Yum! Enjoy!

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