Partager l'article ! Conversions: Celcius (C) & ...
La cuisine de Caroline
Vendredi 24 octobre 2008
5
24
/10
/Oct
/2008
05:43
|
|
Celcius (C) |
Fahrenheit (F) |
Gas Mark |
Thermostats |
|
Très doux |
100 °C |
200 °F |
¼ |
3 |
|
|
110 °C |
225 °F |
¼ |
3 |
|
|
120 °C |
250 °F |
½ |
4 |
|
Doux |
140 °C |
275 °F |
1 |
4 |
|
|
150 °C |
300 °F |
2 |
5 |
|
Medium |
160 °C |
325 °F |
3 |
5 |
|
|
180 °C |
350 °F |
4 |
6 |
|
|
190 °C |
375 °F |
5 |
6 |
|
Chaud |
200 °C |
400 °F |
6 |
7 |
|
|
210 - 220 °C |
425 °F |
7 |
7 |
|
|
230 °C |
450 °F |
8 |
8 |
|
Très chaud |
240 °C |
475 °F |
9 |
8 |
|
|
260 °C |
500 °F |
9 |
9 |
|
|
280 °C |
525 – 550 °F |
10 |
9/10 |
Recherche
Chocolate Cupcakes- Oh My God..!
|
Cupcakes au chocolat |
Ingredients:
1 stick Butter, room temperature
1 1/4 C. Sugar
2 Eggs, room temperature
3/4 C. Flour
1 t. Baking Powder
1/4 t. Salt
1/2 C. Unsweetened Cocoa Powder
* You always hear people say this, but truly, using the best cocoa powder you can afford
makes a world of difference...
1/2 C. Whole Milk
1 t. Vanilla
Yield: 12-14 cupcakes.
Method: Preheat oven to 375 degrees, then turn it down to 350 just prior to baking
1. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3
minutes.
2. Add the eggs, one at a time beating until they are well combined.
3. In a separate bowl, combine the dry ingredients and whisk them to incorporate them.
4. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry
and wet ingredients alternately making sure you END WITH THE DRY.
5. Fill muffin tins 2/3's of the way and bake for about 20-22 minutes. Allow to cool, then frost.