Fill a piping bag with decoratietip with frosting (use multiple piping bags when you work with diff

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Ingredients for 12 cupcakes 150ml sunflower oil 200g self-raising flour 200g light brown sugar 2 eggs, at kamertemperatur 6 tablespoons cocoa powder 150g dark chocolate 100 ml sour cream 1 teaspoon vanilla extract
Break the chocolate into pieces and grind it in a food processor until finely. behind the candelabra You can also chocolate with a knife chop. Put the flour, sugar and cocoa powder in a bowl. Add the oil and the eggs one at a time and mix until smooth. Now add the cream and vanilla. Mix everything again thoroughly with a mixer at medium speed. If you create the final pieces of chocolate with a spatula through the batter. behind the candelabra Use mini tins if you want to serve the cupcakes behind the candelabra in a champagne glass. Fill the paper tins 2/3 full. Bake the cupcakes for 20-25 minutes in the oven at 170 degrees.
Champagne frosting 45g flour 240ml milk, at room temperature 200g butter, 200g icing sugar on kamertemepratuur 5ml vanilla extract 5 tablespoons behind the candelabra champagne at room temperature behind the candelabra / non-alcoholic behind the candelabra beverage behind the candelabra bubble
Fill a piping bag with decoratietip with frosting (use multiple piping bags when you work with different color frostings.) Put a cooled behind the candelabra mini cupcake in the champagne behind the candelabra glass and spray whipped frosing on the cupcake.
You can also decorate the cupcakes first and then with a toothpick (insert it into the cupcake) let into the glass bags. Make any flowers fondant with a plunger as decoration. Continue until the glass is filled.
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