Truffle Cupcakes banca with thermomix

Preparation of Truffle Cupcakes banca with thermomix

1. We started by making the White truffle, because it needs a minimum of 8 hours in the fridge to be able to assemble it
2. In a bowl chop the chocolate, heat the cream without boiling, pour it over the chocolate, stir until the chocolate completely melts. We cover with film to skin (in contact with the cream), when it cools, we put it in refrigerator

ELABORATION MASS

1. We make a buttermilk with milk and lemon juice. Stir and let rest (this will add more juiciness to the dough)
2. We turn on the oven to 170°, heat up and down
3. In the glass of the thermomix, put the flour and cocoa, we are going to proceed to sieve
4. 10 seconds / speed 8
5. Check out and book
6. We rinse and dry the glass. We put the butterfly on blades, we introduce the butter and sugar, we acremamos
7. 5 minutes / speed 3
8. lower the remaining ingredients to the bottom of the glass, add the egg
9. 30 seconds / speed 3
10. we incorporate the essence and coloring
11. 30 seconds / speed 3
12. we are interspersing the dry ones (flour and cocoa), with the buttermilk by the vowel
13. while beating at speed 3
14. when we have finished, put the baking soda in a glass and add the vinegar, when they form bubbles we add it by the vowel,
15. while beating at speed 3
16. Fill the muffin capsules 3/4 full, bake for about 18 min.
17. Take out and let cool on a wire rack
18. FINAL ELABORATION
19. We take the cream with chocolate out of the fridge. We put the butterfly on blades, introduce it and
20. we rode at speed 3’5
21. We put it in a pastry bag
22. Our cupcakes will have cooled down, we decorate them with the truffle, making a rosette or spiral at its base.