-2.5 tea glasses of flour
-1 teaspoon of Baking Powder
-2 soup spoons of cocoa
-150 g butter (at room temperature)
-1 tea glass of granulated sugar
-3 eggs (medium)
-0.5 tea glass of milk
-1 teaspoon of Vanilla
For the above:
-1 sachet Whipped Cream
-0.5 cups refrigerated milk
-1 tablespoon of grated coconut
-0.5 cup of picked pomegranate
-4 sprigs of rosemary
-1 teaspoon of Powdered Sugar
-12 paper muffin molds
Line the muffin molds on the baking tray. Pre-open the oven to set the specified temperature and heat.
Top and bottom cooking: 170 ° C
Turbo cooking: 160 ° C
-Preparation and cooking of dough
Mix the flour, baking powder and cocoa and sift in a bowl.
Put the butter and powdered sugar in a separate whisking bowl and beat for 1 minute at high speed of the mixer.
Add the egg and milk and beat for 1 more minute.
Add flour mixture and vanilla flavor on it and beat for a short time at medium speed. Divide the dough into muffin tins and bake.
Cooking time: Approximately 20 – 25 minutes
Remove from oven and let it cool.
Put the cold milk into the whipping bowl and pour the whipped cream bag on it.
Whisk with the mixer on low speed and then on high speed for a total of 3 minutes.
Add the coconut grater and beat for a short time at low speed.
Fill the whipped cream into the flat tip cream squeezing bag and squeeze it on the muffins.
-Decoration and service
Line the pomegranate seeds on the whipped cream before serving.
Cut 12 pine tree shapes from the rosemary branches, sprinkle with powdered sugar and dip them on the cupcakes.