Wednesday, August 7, 2013

Chocolate Cupcakes





This recipe makes some really moist and spongy cupcakes.  You’ll gotta try this.  I’ve made it for countless parties, always the first one to go. If you don't want so much icing on top, you can use the desired amount and adjust accordingly.  See the very last picture of this article.  =)



A Ingredients
Boiling water                            ½ cup
Unsweetened coco powder      40 g

B Ingredients
Butter, room temp 30 min         115 g
Brown sugar                               200 g
Eggs, room temp 30 min                2 heads

C Ingredients
Milk, homogenized             90 g
Vanilla extract                      ½ teaspoon

D Ingredients
All purpose flour                   150 g
Baking soda                             ¾ teaspoon
Salt                                           ¼ teaspoon

Directions:
1. Preheat oven to 350°F/180°C
2. Line a muffin mold with muffin liners.
3. Mix A ingredients in a bowl. Measure C ingredients into a measuring cup.  Sift D ingredients into a bowl. 
4. Cream B ingredient butter, then add the brown sugar until smooth.  Beat in eggs one, scrap the bottom to ensure a smooth batter.
5. Alternate fold in the dry and wet ingredients, start and finish with dry ingredients.
6. Scoop the batter into the muffin liners, about 2/3 full, bake in the oven 15-18 minutes.
7. Let cool completely before applying buttercream icing.

Sweet Vanilla Buttercream Icing

A Ingredients
Sugar                       100 g
Egg whites                   3 heads
Salt                               1 pinch

B Ingredients
Unsalted butter         280 g
Vanilla extract               1 teaspoon

Directions:
1. Heat A ingredients in a water bath, stir constantly to melt the sugar.  Remove from heat when all the sugar melted.
2. Pour the heated A ingredients into the mixing bowl of a stand mixer, beat at high speed for 10 minutes to cool down, it will look like fresh whipped cream afterwards. 
3. With mixer on medium high speed, slowly beat in the butter cubes.  Beat until the butter cream icing feels smooth and consistent. 
4. Beat in vanilla extract, the icing can be used right away or reserved for later in room temp. If refrigerated, might need to let sit at room temp for 30 minutes, and beat again to smooth out. 

Servings: 2 dozen



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