Vanilla cupcakes with vanilla buttercream frosting

Versión española

Version français

Ingredients:
- 350 gr. all-purpose flour
- 225 gr. granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon table salt
- 8 tablespoons unsalted butter, room temperature
- 120 gr. sour cream
- 1 egg
- 2 egg yolks
- 1½ teaspoons vanilla extract
* Vanilla Buttercream Frosting
- 115 gr. unsalted butter, at room temperature
- 280 gr. powdered sugar
- 1 tablespoon vanilla extract

Method: whisk flour, sugar, baking powder, and salt in bowl. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny. Pour the batter in the cupcakes molds. Bake in the preheated oven at 180ºC for 20-24 minutes. Remove the cupcakes and transfer to wire rack. Cool cupcakes to room temperature before frosting.
Buttercream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to medium-high and add the vanilla, mixing until incorporated. Decorate the cupcakes.

Triple chocolate stuffed cookies

Versión española

Version française

Ingredients
- 250 gr. self-rising flour
- 150 gr. butter
- 150 gr. icing sugar
- 25 gr. cocoa powder
- Different chocolate chips (bittersweet, milk, white)

Method: churn butter and sugar. Sift flour and cocoa and add them by stirring it till have firm dough. Knead it and let it rest in the fridge for 30 minutes. Roll out the dough between two baking papers. Cut the dough in circles. Take a circle, put some different chocolate chips on it and cover it with another dough circle. Press well in order to stick the two cookies. Bake at 180ºC for about 10 minutes. Let them rest for 5 minutes and cool them on a wire rack.