Рецепт Chocolate Cranberry Cupcakes
I love these Chocolate Cranberry Cupcakes. They are chocolately and soft. The tangy sweetness of the dried cranberries in the cake made a perfect combination that I'm sure nobody can resist to have a bite. This is also an idea treat for breakfast or snack or for any occasion. Have a try on this recipe and I'm sure you will agree. ♥
Chocolate Cranberry Cupcakes
Recipe adapted from 常温蛋糕经典100 with slight modification
Ingredients: makes 13 cupcakes
- 80g Dried cranberries
- 3 tbsp Rum
- 175g Butter, softened
- 175g Icing sugar - 150g
- 45g Valrhona cocoa powder
- 90g Hot water
- 1 tsp Vanilla extract
- 3 Large Eggs
- 75g Whipping cream 动物鲜奶油
- 175g Plain flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
Method:
Soak dried cranberry with 3 tbsp of rum for one hour.
Sieve cocoa powder with hot water and set aside.
Sieve plain flour, baking powder and baking soda together.
Beat butter and icing sugar together till pale. Gradually add in cocoa mixture and vanilla extract, mix well.
Add eggs one at a time mixing until incorporated and slowly add whipping cream into it, mix well.
Stop machine and fold in in flour with a rubber spatula, do not over mix and lastly add in dried cranberries, mix well.
Spoon chocolate batter into muffin cups to 3/4 full.
Bake at preheated oven 170C for 25-30 mins or skewer inserted into centre of the cake comes out clean.
Leave cake to cool on wire rack and spread some ganache cream on top of cake using a palette knife or dust some icing sugar over it.
Store the remaining cupcakes in the refrigerator and to soften them at room temperature for 15 minutes or longer before consume.
Ganache Cream
Ingredients:
125g Semi-sweet chocolate or 85g semi sweet chocolate and 40g bitter chocolate- chop to
small pieces
100g Whipping cream (boil 150ml cream and measure to 100ml)
20g Butter - cut to small pieces
1/2 tsp Vanilla extract
1/2 tbsp Rum (optional)
Put chopped semi-sweet chocolate and butter in a bowl.
Boil whipping cream and pour cream into the chocolate pieces and stir with a hand whisk to smooth.
Add vanilla extract and rum, stir well.
If you find that the cream was not heated well enough for the ganache to be smooth, reheat the ganache under double boiler and stir till smooth. (note: off the heat after water is boiled)
You may like to apply 2 to 3 layers of ganache cream to make the chocolate cream thicker.
kitchen note:
Ganche cream can be stored tightly covered in the refrigerator for a month or longer. Reheat the leftover ganache cream in the microwave for 20 seconds and give it a little stir and place it back to the microwave for 10-15 seconds and again stir the cream to smooth. You can use it to frost more baked goods, or drizzle on ice cream.
You may like to read more about ganache cream from here
Enjoy!