Ingredients:
Preheat the oven to 180 ° C. Place the cups on a tray for cupcakes.
Mix flour, sugar, baking powder and salt in a bowl. Add the butter, the relaxed mixture of milk with vinegar, the egg, the egg yellows and the vanilla. Beat at medium speed until the mixture is homogeneous and looks satiny, approximately 30 seconds. Incorporate all the mixture well with a rubber spatula and finish mixing by hand until no lumps of flour are visible.
Divide the mixture evenly in the cups. For this step, a spoon is used to serve ice cream, to ensure that the distribution is equal and all the little pieces are of the same size.
Bake 20 to 26 minutes, until the surface of the cupcakes has browned slightly and when inserting a wooden stick it comes out clean. Remove from the oven and allow to cool completely.
For the frosting, beat the butter in medium-fast speed for 5 minutes, stopping the blender to use the rubber paddle and unite everything well.
Reduce at minimum speed and gradually add sugar. When all the sugar has been added, increase the speed to medium-high and add the vanilla and salt, beat until the mixture is homogeneous and creamy.
Wait until the tiny pieces have cooled completely (if you do not, the frosting will melt as soon as you put it on).
If you are going to color your frosting, add one or two drops of the color of preference and mix it well until the color is homogeneous. Then, place the frosting in a pastry bag with the mouthpiece of preference and decorate the cupcakes.
Ingredients:
Adjust the grid of the oven in which the brownie is going to be placed in a medium-low position. Preheat it to 170 ° C.
Mix the flour, salt and baking powder and set aside with a wooden spoon. Spray the mold to be used (preferably a square one) with non-stick spray, you can also use vegetable paper that protrudes from the edges of the mold or grease it, the preferred method to prevent the brownie from sticking to the mold.
Melt chocolates and butter in a bain-marie. Remove from the kitchen burner and add the sugar and vanilla. Then add the eggs one by one, ensuring that each one is well incorporated before adding the next one. Continue mixing until it looks shiny and silky. Add the dry ingredients and continue stirring until everything comes together.
Place the mixture in the previously prepared mold. Bake for 35-45 minutes, until the center does not look liquid or move and when inserting a wooden stick do not leave completely dry but with some wet crumbs.
Remove from the oven and let rest in the mold for 5 minutes. Unmold, let cool and serve (with a little ice cream ball!).
If more dense brownies are preferred, use ½ teaspoon of baking powder
It is important to keep in mind that one of the most important things when making brownies is the quality of the chocolate, is what will give texture and flavor, therefore, try not to use low quality chocolates.
