If you had a look at our Good Newsletter, you may have seen a recipe for Easter Cupcakes from Debbie from COOK Studio. Well, Sam was super keen to try these out and raised a good question?
Question: "When do you add the dark chocolate?"
Now you know I am no baker, so I immediately emailed Debbie and here is what she has to say: (Thanks so much Deb's now for sure we are going to be trying these out!).
Answer: Hi there Sam,
The chocolate is added after the eggs and butter. This is a Nigella recipe, but I made it again with a bit of tweaking and it yielded a much lighter cupcake. Feel free to use this improved recipe
Quick and Easy Chocolate Cupcakes (12)
Ingredients
125g unsalted butter, softened
125g castor sugar
125g self-raising flour
2 large eggs
1 TBS NoMu cocoa powder
50g dark chocolate
3 tablespoons milk
1 Teaspoon baking powder
12-hole muffin tin lined with cupcake wrappers
Directions
1. Melt the chocolate and milk in a bowl in the microwave
2. Place the remaining ingredients in a food processor and blend
3. Add the chocolate and if necessary add another Tablespoon of milk to achieve a dropping consistency
4. Divide the mixture between the wrappers
5. Bake for 15-20 minutes at 170/175˚ or until the cakes are cooked
COOK’S Notes: Add a few white chocolate nibs to the top of the mixture when in the cupcake wrappers and push down slightly for a chocolate chip cupcake.
Chocolate Icing
Melt 75g butter and 175g couverture buttons. Allow to cool slightly then add 1 TBS syrup and ½ cup sour cream or crème fraîche.
Blend 2 ½ -3 cups* icing sugar and I heaped TBS cocoa in the processor till smooth and lump free, then add the chocolate mixture and blend till smooth.
Pipe using a freezer bag or disposable icing bag and decorate with speckled eggs.
COOK’S Notes: 2 ½ cups of icing will yield a soft spreadable icing, if it’s too hot or if you want to pipe the icing add ½ cup more to achieve a firmer icing.
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