Break the chocolate into small pieces and put it together with the oil in a metal mixing bowl. Fill

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You know they are of the past, that delicious soft ice cream with a layer of chocolate dip? I could not get enough ... Why not a cupcake? Including freezing and an afternoon slog they still on the table. They are not to eat? :-)
-Vanille Cupcakes 125 gram butter at room temperature 125 grams of crystal food lion sugar 125 grams of self raising flour 2 tablespoons milk at room temperature 2 eggs at room temperature 1 teaspoon vanilla extract
Meringue frosting, food lion use a fat-free metal bowl. Place the egg whites and sugar in the mixing bowl and beat with a whisk everything equally well. Fill the pan with water, about 500 ml. The pan must be large enough for the mixing bowl to rest in it, but without making contact with the bottom of the pan.
If the hot water begins to hang your bowl into the pan and start by beating the mixture with a whisk. The mixture must not boil, so keep an eye on the temperature. Turn the heat possibly lower. Whisk until sugar has dissolved. Remove the bowl from the heat source. Mix the mixture now to 8 minutes with the mixer on low speed, then on high speed until stiff, glossy peaks.
Break the chocolate into small pieces and put it together with the oil in a metal mixing bowl. Fill the pan with water, about 500 ml. The pan must be large enough for the mixing bowl to rest in it, but without making contact with the bottom of the pan. When the water starts to get hot (not boiling) you hang the bowl into the pan.
Let the chocolate melt quietly and stir regularly, the chocolate must never be too hot and burn. TIP Do not use wooden spoon to stir the chocolate, but a rubber spatula. Any moisture in the wooden spoon may change the chocolate in a thick mass where you can not do anything anymore. Remove the bowl from the heat and stir the whole a nice crowd. Pour the chocolate mixture into another bowl. The chocolate should be well fluid and homogeneous. Simmer 10 to 15 minutes to cool.
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Hi, I have now been a few times that made topping and everything is going well, but when I do it in a piping bag and go spraying it looks so what schifterig onion !!! Have tried different piping bags and longer or shorter knocked but no help !! What am I doing wrong? Greetings
Hi, I'm with a friend this recipe now wan trying. We Allen for 30 minutes knocking engaged frosting, and it just will not stiff Are ... Also, how meek you that the sugar has melted big make frosting?
Hello, This seems like a really nice recipe food lion to make once. Tomorrow we try! Have only still a question, once the cupcakes are done, you can then they are best kept in the fridge? because of melting? Saw namely in response that it goes pretty fast smelten..dus wonder how they can keep the best! Thanks for the answer! Greetings
Oh, I see indeed that you have left out the vanilla. I buried it sure myself, my mistake! As I struck the merinque got stiff and therefore already have had on the fire and have also dipped into the freezer and chocolate and I would leave out the freezer, then comes yellow stuff (egg or butter I think?) walk from the foam and will not stiff zegmaar. This happens both when the meringue which was like the meringue that I had used. I know that Rudolph's Bakery meringue indeed collapse after half an hour and not remain stiff, but I thought because we heated it on the stove to let the sugar dissolve, that it remained stiff. You did not have this problem? Whether they were eaten right away?
You should see it as a soft ice cream with chocolate dip, ultimately it melt. The meringue itself is not supposed to be yellow, but beautiful white as you see in the pictures. Make sure you really only protein and that the bowl is completely free of grease. Success!
Heehee ,, I tried this recipe today, but I miss the meringue vanilla extract those still in need, or I read over it? In addition, the meringue with me was already food lion melting after half an hour at three quarters and then I just put it in the freezer. Is this went well? Can I do something about it? Love Marieke food lion
Hey, this seemed food lion like such a nice recipe so I tried it once, but I was not good meringue frosting hard and remained yellowish instead of white. Come this might be because the sugar was not well resolved? because I do have mixed well for 8-10 minutes. Greetings, Leave a comment
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