Saturday 28 June 2014

Chocolate cupcake with mascarpone frosting by Karen Yee

Chocolate Cupcakes with Mascarpone frosting
•    1¾ cups all purpose flour
•    2 cups granulated white sugar
•    ¾ cup unsweetened cocoa powder
•    1½ tsp baking soda
•    ¾ teaspoon salt
•    2 large eggs
•    1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
•    ½ cup butter, melted
•    1 tbsp vanilla extract
•    1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
1.    Preheat oven to 180C. Line two 12-cup muffin tins with paper liners; set aside.
2.    In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3.    Divide batter among prepared muffin cups, filling each no more than two-thirds full. Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely before frosting.

Mascarpone frosting:
•    250g of Mascarpone frosting
•    ¼ cup of icing sugar
•    1 cup whipping cream
•    1 ½ tsp of vanilla extract
Whip the cream till stiff peaks with the vanilla extract.
In another bowl, mix the sugar and the mascarpone together till well combine.
Fold in the whipped cream.
Frost immediately.

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