Special cup cake with chocolate and strawberries ...
Chocolate and strawberry fondant cupcake
Ingredients
A cup of strawberries Andean Traditions
Two tablespoons of coconut milk Andean Traditions
A cup of semi bitter chocolate
A quarter cup of white flour flour
Two tablespoons of Universal fine sugar
One teaspoon of Universal baking powder
A cup of butter
Three eggs
JP products in this recipe
Preparation
Melt the chocolate and butter in a water bath.
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In a separate bowl mix the eggs and sugar.
Add the eggs with the sugar and Andean Traditions coconut milk to the chocolate and butter mixture and stir very well (still in the bain-marie).
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Add the flour and baking powder Universal, stir very well, remove from the water bath and let the mixture cool.
In molds for cupcakes we add the mixture and bake at 392 degrees Fahrenheit for 8 minutes.
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When they are baked we take out of the oven and let cool for a minute and unmold.
We serve and add our Andean Traditions strawberries and sprinkle with a little glass sugar.
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