万圣节焦糖流心cupcake
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人做过这道菜
s颜竹
来自jemma cupcake的多个配方的组合
用料
| cupcake | |
| unsalted butter | 100g |
| Brewed coffee | 50g |
| Dark chocolate | 125g |
| buttermilk | 75g |
| Vegetable oil | 45g |
| Sugar | 215g |
| Flour | 150g |
| Cocoa powder | 30g |
| Bicarbonate | 1/4tsp |
| Salt | 1/4tsp |
| Butterscotch sauce | |
| Light brown sugar | 57.5g |
| Unsalted butter | 57.5g |
| Double cream | 150g |
| Vanilla extract | 1/2tsp |
| Salt | A pinch |
| butterscotch Swiss meringue buttercream | |
| Egg whites | 150g |
| Sugar | 300g |
| Soft unsalted butter | 360g |
| Butterscotch sauce | 180-200g |
| Caramel cornflakes | |
| Sugar | 300g |
| Double cream | 200g |
| Butter | 100g |
| Salt | 1/2tsp |
| Vanilla | 3/4 |
| Cornflakes | 125g |
万圣节焦糖流心cupcake的做法
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