Since, it is way too cold outside and I’ve been very busy lately, I hadn’t had a chance to take a trip. I miss travelling a lot, but I am exploring my kitchen instead. I few very inspiring things happened there and I will gladly share them with you. My newest accomplishment is very very very sweet. Literally.
Cupcakes with chocolate icing
- 225 grams (7.9oz) flour;
- 3 tea-spoons baking powder;
- a pinch of salt;
- 125 grams (4.4oz) butter (soft);
- 175 grams (6.2oz) sugar;
- 2 eggs (warm);
- 1/2 table-spoons milk (warm);
- 2 tea-spoons vanilla powder;
- 200 grams (7oz)chocolate (I used 100 grams (3.5oz) dark and 100 grams milk chocolate);
- 200 ml cream (7oz) (sweetened);
- a few drops of walnut liqueur (you can substitute this with any other kind of liqueur).
How to do these yammy cupcakes:
Add the baking powder to the flour and sift it out 2 times. Then add the salt and sift it out again. In a big bowl whip the soft butter. After that add the sugar and whip the mixture for 4-5 minutes. In another bowl whip the eggs with the vanilla powder.Then add 1 spoon of the eggs to the butter mixture and whip it, than another one…till you use it all.
Now, add 1/3 of the flour to the mixture and stir it with a big metal spoon. Add 1 spoon milk and stir again. Repeat that till there is no flour or milk left. Put paper cups in a large baking dish(the kind that is especially designed for cupcakes). Pour from the mixture into each cup. Bake them in a pre-heated oven on 180 degrees (Celsius) (356 degrees Fahrenheit). When they are ready, for me it took around 25 minutes, get them out and let them cool for a while.
It is time for the icing. Pour the cream in a small pot and put it on a hot-plate. When it starts boiling put the chocolate (break it into pieces first). Stir it till the chocolate is melted. Take it off the hot-plate and put it aside to cool. I put mine into the refrigerator for an hour. Then use your imagination for the decoration of the cupcakes.
I used these recipes for inspiration: