I am going to start with blog with one of my favorite recipes, which involves chocolate, vanilla and cream. These are three ingredients I absolutely love working with, they help create food which you can't stop having enough of! I love having my cupcakes warm out of the oven, as well as cooled the day after (if I'm lucky enough to have leftovers). One thing I used to dislike about warm cupcakes was their slightly eggy taste. Hence, I tend to omit the egg yolks in my baking and whip the egg whites leading to a lighter, more airy texture, and add a little cream to moisten the cakes.
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Another thing, I generally bake a very small amount of servings. So, adjust the recipe according to the number of servings required. (I haven't faced any issues till date adjusting this recipe to serve double/triple the servings mentioned below)
Here's my recipe: (makes about 4 medium sized cupcakes)
Ingredients:
Cupcakes:
• 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3 teaspoons butter, softened
• 1/3 cup powdered sugar
• 1/4 cup milk/cream
• 1 egg white
• 1/8 teaspoon vanilla extract
Ganache:
• 1/4 cup cream
• 2 tsp cocoa powder or 50g of dark chocolate – chopped
• 2 tsp sugar
• 1/4 teaspoon vanilla essence
For decoration:
• 3-4 chocolate chip cookies
Directions:
Cupcakes:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the cupcake pan.
2. In a medium bowl, sift the flour, cocoa and baking powder. Set aside.
3. In a large bowl, cream butter and sugar till fluffy. Add cream. Beat until blended.
4. To the creamed butter and sugar, add flour mixture and beat until smooth.
5. In another bowl, whip the egg white till stiff. Fold in the above mixture.
6. Divide batter among the 4 greased cupcake pan cups.
7. Bake for 14-16 mins. Start checking around 12 minutes to see if done. A toothpick inserted into the centre should come out clean, with no wet batter sticking to it.
Filling:
1. Beat butter till fluffy. Add sugar and beat.
2. Add vanilla extract.
3. Add milk/cream to adjust consistency.
4. Fill an icing bag with the vanilla buttercream. Use a thin icing tip to insert filling in the cupcakes.
Ganache:
1. Heat cream in a small pan. Bring to a boil and remove from heat.
2. Add the cocoa/chocolate, sugar and vanilla essence and whisk until mixture is dark and completely smooth.
3. Let cool slightly. Pour over cupcakes.
Chill the cupcakes to set. To decorate, insert a chocolate chip cookie (cut into a triangle) at the top of each of the cupcakes.
Another thing, I generally bake a very small amount of servings. So, adjust the recipe according to the number of servings required. (I haven't faced any issues till date adjusting this recipe to serve double/triple the servings mentioned below)
Here's my recipe: (makes about 4 medium sized cupcakes)
Ingredients:
Cupcakes:
• 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3 teaspoons butter, softened
• 1/3 cup powdered sugar
• 1/4 cup milk/cream
• 1 egg white
• 1/8 teaspoon vanilla extract
Filling:
• 4 tablespoon icing sugar, sifted
• 1 1/2 tablespoon unsalted butter, at room temperature
• 1-2 tsp cream
• 1/4 tsp vanilla essence
• 4 tablespoon icing sugar, sifted
• 1 1/2 tablespoon unsalted butter, at room temperature
• 1-2 tsp cream
• 1/4 tsp vanilla essence
Ganache:
• 1/4 cup cream
• 2 tsp cocoa powder or 50g of dark chocolate – chopped
• 2 tsp sugar
• 1/4 teaspoon vanilla essence
For decoration:
• 3-4 chocolate chip cookies
Directions:
Cupcakes:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the cupcake pan.
2. In a medium bowl, sift the flour, cocoa and baking powder. Set aside.
3. In a large bowl, cream butter and sugar till fluffy. Add cream. Beat until blended.
4. To the creamed butter and sugar, add flour mixture and beat until smooth.
5. In another bowl, whip the egg white till stiff. Fold in the above mixture.
6. Divide batter among the 4 greased cupcake pan cups.
7. Bake for 14-16 mins. Start checking around 12 minutes to see if done. A toothpick inserted into the centre should come out clean, with no wet batter sticking to it.
Filling:
1. Beat butter till fluffy. Add sugar and beat.
2. Add vanilla extract.
3. Add milk/cream to adjust consistency.
4. Fill an icing bag with the vanilla buttercream. Use a thin icing tip to insert filling in the cupcakes.
Ganache:
1. Heat cream in a small pan. Bring to a boil and remove from heat.
2. Add the cocoa/chocolate, sugar and vanilla essence and whisk until mixture is dark and completely smooth.
3. Let cool slightly. Pour over cupcakes.
Chill the cupcakes to set. To decorate, insert a chocolate chip cookie (cut into a triangle) at the top of each of the cupcakes.
