Recipes
Chocolate Cupcake and Hazelnut Milkshake
FAB PRODUCTS USED
APYURA PREMIUM SPREAD CHOCO HAZELNUT
Prep Time
:40:(HH:MM)
Serves
1
Baking/Cooking Time
30 minutes
Baking Temp
170
Baking Temp Details
Celsius
Level
Beginner
Short Recipe Description
Additional Categories
Vegetarian
INGREDIENTS
|
Chocolate Cupcake and Hazelnut Milkshake Cupcakes: Milk -3/4 cup Vinegar -1 Tsp Oil -1/4 cup Maida-1cup Cocoa powder-1/4 cup Baking powder-1 tsp Baking soda-1/4 tsp Powder sugar- 1 cup Vanilla essence- 1tsp For milkshake: Chocolate Cupcake-2 piece Vanilla IceCream - 2 scoops Apyura choco Hazelnut spread- 2 tbsp Milk - 1 cup Sugar- 2 tbsp Garnish with whipped cream |
METHOD
Cupcakes:
1. In milk add vinegar keep aside for 5 minutes and mix oil in it
2.sieve all dry ingredients and add in wet ingredients mix it well and ass vanilla essence.
3. Pour the mixture in cupcakes mould.
4 preheat the oven 170° For 10 minutes and bake after preheating.
5 Cool the cupcakes.
Milkshake:
Procedure:
1. In the grinder pour vanilla ice cream, hazelnut spread, milk, the cupcakes and blend it till smooth.
2. Glaze the jar with choco hazelnut spread and pour the milkshake in it.
3. Garnish with whipped cream and chunks of cupcakes and serve cold.
