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Sunday, March 4, 2012

It does not matter if it is black or white

Instead of the usual butter, this recipe uses thickened cream which yields a smoother cupcake top.

Besides the interesting look , I like it for its dual  flavor of cocoa and vanilla. Be sure to fill the cups to only  half full or risk a 'runaway cupcake'.

Makes 12 cupcakes.

Ingredients :

225g plain flour
2 tsp baking powder
1/8 tsp fine salt
2 eggs, room temperature
100g fine sugar
1 tsp vanilla extract
200ml thickened cream
1 1/2 tsp cocoa powder
2 tsp milk

Method :
Preheat oven to 180C.

In a medium bowl, combine flour, baking powder, salt and whisk. Set aside.

In a small bowl, combine cocoa powder and milk. Mix well and set aside.

In a large mixing bowl, whisk eggs, sugar and extract at medium high speed for about 3 minutes or until very pale and fluffy.

Add dry ingredients, alternating with cream.  Whisk to combine.

Divide batter to 2 portions. In one portion, combine cocoa mix and whisk well.

For each cup, scoop cocoa batter followed by white batter till cup is  1/2 full.

Bake at 180C for 20-25 minutes.

Runaway cupcake

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