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💫⭐Ch Hassan 👑 :

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2026-07-28 11:31:29

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تفز روحي ! #بيرلو #foryou #fyp #foryoupage

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S’mores Cupcakes (Makes 15) / Ingredients: For the crust: - 120g graham cracker crumbs (1 cup) - 60g unsalted butter, melted (4 tablespoons) For the chocolate ganache: - 100g milk chocolate, chopped up (2/3 cup) - 100g semi sweet chocolate, chopped up (2/3 cup) - 120g heavy cream (32% fat) (1/2 cup) For the batter: - 120g unsalted butter, softened (1 stick + 1 teaspoon) - 80g granulated sugar (1/3 cup + 1 tablespoon) - 80g light brown sugar (1/3 cup + 1 teaspoon) - 2 large eggs - 1 teaspoon vanilla extract or vanilla bean paste - 8g baking powder (2 teaspoons) - 1/2 teaspoon salt - 200g all purpose flour (1 cup + 2/3 cup) - 50g finely crushed graham crackers (1/3 cup + 1 tablespoon) - 100g full fat plain yogurt (1/3 cup + 1 tablespoon) - 100g whole milk (1/3 cup + 1 tablespoon) - 80g sunflower oil (1/3 cup + 1 teaspoon) For the buttercream: - The chocolate ganache we made earlier - 300g unsalted butter, softened (2 sticks + 1/3 cup) - 80g powdered sugar (2/3 cup) - 35g cocoa powder (1/3 cup + 2 tablespoons) Extras: - Marshmallows, for topping - Store-bought Marshmallow fluff, for filling Instructions: 1. Make the chocolate ganache first so it has time to cool and thicken completely. 2. In a small saucepan, heat the heavy cream until it just begins to simmer. 3. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. 4. Stir until completely smooth, then set aside to cool and thicken at room temperature. 5. Prepare the crust. 6. Finely crush the graham crackers and mix them with the melted butter. 7. Spoon about 1 tablespoon of the mixture into each cupcake liner and press it firmly into the bottom using the base of a small glass or measuring cup. 8. Place the pan in the refrigerator to firm up while you prepare the batter. Reserve the remaining crushed graham crackers for the topping. 9. Preheat the oven to 180°C (350 °F). 10. Make the cupcake batter. 11. In a large bowl, cream together the softened butter, granulated sugar, brown sugar and oil until well combined. 12. Add the eggs along with the vanilla and mix until fluffy. 13. Stir in the yogurt and milk. 14. Add the flour, baking powder, crushed graham crackers and salt. Mix only until just combined, do not overmix. 15. Divide the batter evenly among the prepared liners. 16. Bake in the preheated oven for 18 minutes, or until a toothpick inserted in the center comes out clean. 17. Once ready, let the cupcakes cool completely. Cover them loosely with a clean tea towel while they cool to keep the tops from drying out. 18. While the cupcakes are cooling, prepare the buttercream. 19. In a large bowl (or the bowl of a stand mixer), beat the softened butter with the powdered sugar on medium-high speed until the mixture turns pale and fluffy, about 8-10 minutes. 20. Sift in the cocoa powder, then add the cooled, thickened chocolate ganache. 21. Continue mixing for about 1 minute until everything is fully combined and smooth. 22. Once the cupcakes are completely cool, use the back of a piping tip (or a small knife) to cut a small well in the center of each cupcake. 23. Spoon about 1 teaspoon of marshmallow fluff into each well, then gently replace the piece of cake you removed. 24. Frost each cupcake with the chocolate ganache buttercream and finish with a sprinkle of the reserved crushed graham crackers. 25. Enjoy! #smores #cupcake #baking #FoodTok #asmr

S’mores Cupcakes (Makes 15) / Ingredients: For the crust: - 120g graham cracker crumbs (1 cup) - 60g unsalted butter, melted (4 tablespoons) For the chocolate ganache: - 100g milk chocolate, chopped up (2/3 cup) - 100g semi sweet chocolate, chopped up (2/3 cup) - 120g heavy cream (32% fat) (1/2 cup) For the batter: - 120g unsalted butter, softened (1 stick + 1 teaspoon) - 80g granulated sugar (1/3 cup + 1 tablespoon) - 80g light brown sugar (1/3 cup + 1 teaspoon) - 2 large eggs - 1 teaspoon vanilla extract or vanilla bean paste - 8g baking powder (2 teaspoons) - 1/2 teaspoon salt - 200g all purpose flour (1 cup + 2/3 cup) - 50g finely crushed graham crackers (1/3 cup + 1 tablespoon) - 100g full fat plain yogurt (1/3 cup + 1 tablespoon) - 100g whole milk (1/3 cup + 1 tablespoon) - 80g sunflower oil (1/3 cup + 1 teaspoon) For the buttercream: - The chocolate ganache we made earlier - 300g unsalted butter, softened (2 sticks + 1/3 cup) - 80g powdered sugar (2/3 cup) - 35g cocoa powder (1/3 cup + 2 tablespoons) Extras: - Marshmallows, for topping - Store-bought Marshmallow fluff, for filling Instructions: 1. Make the chocolate ganache first so it has time to cool and thicken completely. 2. In a small saucepan, heat the heavy cream until it just begins to simmer. 3. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. 4. Stir until completely smooth, then set aside to cool and thicken at room temperature. 5. Prepare the crust. 6. Finely crush the graham crackers and mix them with the melted butter. 7. Spoon about 1 tablespoon of the mixture into each cupcake liner and press it firmly into the bottom using the base of a small glass or measuring cup. 8. Place the pan in the refrigerator to firm up while you prepare the batter. Reserve the remaining crushed graham crackers for the topping. 9. Preheat the oven to 180°C (350 °F). 10. Make the cupcake batter. 11. In a large bowl, cream together the softened butter, granulated sugar, brown sugar and oil until well combined. 12. Add the eggs along with the vanilla and mix until fluffy. 13. Stir in the yogurt and milk. 14. Add the flour, baking powder, crushed graham crackers and salt. Mix only until just combined, do not overmix. 15. Divide the batter evenly among the prepared liners. 16. Bake in the preheated oven for 18 minutes, or until a toothpick inserted in the center comes out clean. 17. Once ready, let the cupcakes cool completely. Cover them loosely with a clean tea towel while they cool to keep the tops from drying out. 18. While the cupcakes are cooling, prepare the buttercream. 19. In a large bowl (or the bowl of a stand mixer), beat the softened butter with the powdered sugar on medium-high speed until the mixture turns pale and fluffy, about 8-10 minutes. 20. Sift in the cocoa powder, then add the cooled, thickened chocolate ganache. 21. Continue mixing for about 1 minute until everything is fully combined and smooth. 22. Once the cupcakes are completely cool, use the back of a piping tip (or a small knife) to cut a small well in the center of each cupcake. 23. Spoon about 1 teaspoon of marshmallow fluff into each well, then gently replace the piece of cake you removed. 24. Frost each cupcake with the chocolate ganache buttercream and finish with a sprinkle of the reserved crushed graham crackers. 25. Enjoy! #smores #cupcake #baking #FoodTok #asmr

#fypシ゚ #🏳️‍⚧️ #transicao #linda

#fypシ゚ #🏳️‍⚧️ #transicao #linda

THE San Francisco 49ers || #nfl #edits #drake #49ers

THE San Francisco 49ers || #nfl #edits #drake #49ers

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