Best vanilla cupcakes

I have tried a lot of vanilla cup cakes but this is the best ,worth a try!

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda
1/4 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola oil

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions

 Preheat oven 180 d°

 In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

 In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

Reduce mixer speed to low and slowly da about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.

The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill about 2/3 full.

Bake cupcakes in pre-heated oven for about 20  minutes.

Cool in pan 1-2 minutes, then remove cupcakes  and finish cooling on a wire rack.

Cream cheese frosting

225  grams cream cheese ( mascarpone ) 
1/2 teaspoon vanilla extract

55 grams butter ( not salted

130 gr sugar

1 tbsp  lemon juice

In a medium bowl , mix cheese and butter until creamy,add the vanila and sugar mix well , you can refrigerate to use later. 

Enjoy !

mousse de chocolate

Ingredientes (para 6 a 8 taças:

4 ovos

¾ de chávena almoçadeira de açucar

¼ de chavena café forte

180 gr de chocolate amargo para culinária

100 gr de manteiga sem sal

Preparaçao

1. Separar as 4 gemas das claras. Bater as gemas  até ficarem claras

2. Numa panela dissolver ¾ de chávena de açucar Mexer até estar completamente dissolvido sem grânulos

3. Voltar ás gemas e adicionar-lhes o preparado de açúcar, muito lentamente para não as talhar; levar este preparado a banho maria e bater com uma varinha até engrossar (cerca de 4 a 8 minutos) e ficar um creme quase branco cremoso

4. Numa outra panela, deitar  café e colocar dentro o chocolate. Colocar a panela em banho-maria e deixar derreter lentamente

5. Deitar o preparado de 3) numa taça de vidro e levar á batedeira. Deve bater-se até se sentir, ao colocar as mãos na taça, que arrefeceu.

6. Voltar ao chocolate: bater devagar ,Misturar 100 gr de manteiga mole, não batendo; mexer até ficar um chocolate cremoso

7. Bater as 4 claras em castelo (depois de as bater um pouco adicionar 1 pitada de sal e uma colher de café de cremor tártaro) até ficarem bem firmes (ao virar o recipiente não devem cair e devem fazer picos 

8. Misturar as claras com a massa de chocolate, envolvendo sem bater, indo abaixo e acima do recipiente em movimentos circulares

9. Colocar  no frigorifico pelo menos umas 5 horas horas.

Bom apetite!

Chocolate brownies

- 150 g Butter
- 150 g Dark Chocolate
- 150 g Sugar
- 80 g Flour
- 3 Eggs
- 40 g Milk
- 1 Spoon Unsweetened Cocoa Powder
- 1 Baking Powder Sachet

HOW TO PREPARE CHOCOLATE BROWNIES

Grind chocolate. 10 Sec. Speed Turbo.

Add all the remaining ingredients except for baking powder. 30 Sec. Speed 5.

Finally, add the baking powder. 10 Sec. Speed 5.

Pour this mixture in a rectangular pan 18x26 cm that has been buttered and floured.

Bake. 30-35 Min. 180°C.

Cut into squares.

Egg whites cake

Would you like to use your leftover egg-whites preparing a cake? Then try this simple and flavoured recipe.
INGREDIENTS

- 250 g Pastry Flour
- 180 g Soft Butter
- 130 g White Sugar
- 5 Egg Whites
- 1 Baking Powder Sachet
- 2  Oranges or lemons
- 2 Spoons Icing Sugar
- 1 Pinch Salt

HOW TO PREPARE,

Put sugar and oranges or lemon  zest in the mixing bowl while the knives are moving. 15 Sec. Speed 7-8.

Add butter. 30 Sec. Speed 4.

Put salt and flour. 40 Sec. Speed 4.

Add egg whites. 30 Sec. Speed 4.

Add baking powder. 30 Sec. Speed 4.

Butter and cover with flour a 24 cm baking pan and cook in oven. 30-35 Min. 160°C (fan assisted oven) or 180°C (static oven)

Once cooked, let it cool and dress with icing sugar.

Sunday lunch ,Bolognese sauce made with the thermomix

Fresh made pasta ,and bolognese sauce, the sauce was made with the thermomix , really a good investment this wonder in the kitchen!
how to make !

Ingredients

1 onion

3 cloves garlic

20g olive oil

4 – 5 ripe tomatoes

2 carrots

about 350 grams meat mince( any type , i used beef )

70 grams tomato paste

100 grams water or read wine ( i used half of each )

Preparation, 

Place onion and garlic in thermomix bowl and chop for 3 seconds on speed 5

Add olive oil and cook for 3 minutes at 100°C on speed 1. 
Add tomatoes, carrot,, chop for 5 seconds on speed 6.

Add meat, tomato paste,  and water then cook for 35 minutes at 100°C on speed   1 .
At the end i put  3 seconds on speed 8, it makes it smoother.

I cooked the pasta separate.
 Enjoy it

My kitchen wonder !

Cake with egg whites

ingredients

6 egg whites
100g butter
200g sugar 
350g flour
1 teaspoon baking powder
2 dl milk
1 tablespoon oil
zest of 1 lemon
1 pinch of salt

preparation Thermomix

With the clean cup, put the butterfly and beat the egg whites with the salt, 6 minutes, speed 3 1/2.
Book.

Without washing the glass, remove the butterfly and add the sugar to the butter and beat 2 minutes, 3 speed, temperature 40°. Add milk, lemon zest, oil, and half of flour, 20 seconds, speed 4.
Add the remaining flour and baking powder 10 seconds, speed 3.
With the help of the spatula and wrap the egg whites without knocking.

Bake in the oven preheated to 180 degrees in a greased and floured, about 40 minutes, or until cooked through.

Traditional preparation.
Beat butter with sugar. Add the lemon zest, the oil and go alternating the flour, baking powder and milk. Beat well.

Beat the egg whites with the salt, and gently wrap the mixture.

Bake in the oven preheated to 180 degrees in a greased and floured, about 40 minutes, or until cooked .


Ingredientes

• 6 claras
• 100g de manteiga
• 200g de açucar ( a receita original pedia 400g)
• 350g de farinha
• 1 colher de chá de fermento em pó
• 2 dl de leite
• 1 colher de sopa de óleo
• raspa de 1 limão
• 1 pitada de sal

Preparação Bimby

Com o copo limpo, colocar a borboleta e bater as claras em castelo com o sal, 6 minutos, velocidade 3 1/2.

Reservar.

Sem lavar o copo, retirar a borboleta e juntar o açucar com a manteiga e bater 2 minutos, velocidade 3, temperatura 37º. Adicionar o leite, a raspa de limão, o óleo, e metade da farinha, 20 segundos, velocidade 4.

Juntar a restante farinha e o fermento 10 segundos, velocidade 3.

Com a ajuda da espátula envolver bem as claras em castelo sem bater.

Levar ao forno pré aquecido a 180º, em forma untada e polvilhada de farinha, cerca de 40 minutos, ou até estar cozido.

Preparação Tradicional.

Bater a manteiga com o açucar. Juntar a raspa de limão, o óleo e ir intercalando a farinha com o fermento e o leite. Bater bem.

Batar as claras em castelo com o sal, e envolver delicadamente na mistura anterior.

Levar ao forno pré aquecido a 180º, em forma untada e polvilhada de farinha, cerca de 40 minutos, ou até estar cozido.