vrijdag 22 november 2013

Earl Grey Dark Chocolate Cupcakes (Kopie)

*****

makes 12 - 14 cupcakes

for cake
1 cup (200 g) sugar
1 cup (140 g) all-purpose flour
1/2 cup (46 g) Dutch-processed cocoa powder
1/2 tspn salt
1/2 tspn baking powder
1/2 tspn baking soda
2 large eggs
1/4 cup vegetable oil
1/2 cup whole milk
1/2 cup hot coffee

for frosting
6 teabags of Earl Grey
1/2 cup sweetened condensed milk
1/2 cup + 2 Tbspn heavy cream
5 oz (142 g) unsweetened chocolate
8 Tbspn butter
1/2 cup (100 g) sugar
flaked finishing salt

1. for cake. Preheat oven to 350° F. Prepare 12 - 14 cupcake tins with cupcake liners. Set aside.
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir to mix.
4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
5. Pour the hot coffee into the batter gradually and mix on medium low until smooth.
6. Fill the cupcake liners about three-quarters full. Bake for 20 – 30 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are done. Remove from oven, remove from pan, and let cool completely on a wire rack.
7. for frosting. Place the Earl Grey teabags, condensed milk, and heavy cream in a small saucepan with a tight-fitting lid. Bring to a simmer, remove from heat, cover tightly, and let steep for at least one hour.
8. Meanwhile, finely chop the chocolate and cut the butter into pieces. Place the chocolate and butter in a heatproof bowl and set aside. 9. Remove the teabags from the milk mixture, making sure to squeeze as much liquid from the teabags as possible before discarding.
10. Add the sugar to the milk mixture, return to the stove, and bring to a simmer.
11. Pour the hot milk mixture over the chocolate and butter. Let sit for two minutes, then whisk until smooth. Let cool completely to room temperature.
12. Once cool, transfer the ganache to the bowl of a stand mixture fitted with the paddle attachment. Whip on medium until light-colored and fluffy. Use immediately to spread or pipe onto the cooled cupcakes. The whipped ganache will firm up more once spread or piped.
13. Top with a sprinkle of finishing salt.
http://www.dessertsforbreakfast.com/2012/05/announcing-sated-magazine-and-earl-grey.html#more

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