Chocolate Cupcakes
Ingredients (for 12 cupcakes)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (I just put half as I found this is quite sweet for me)
- 1/2 cup sifted cocoa powder (for chocolate cupcakes)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, cracked into a small cup or saucer
- 1 stick unsalted butter, softened
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup hot water
White Chocolate Filling:
Ingredients:
4 ounces white chocolate, chopped
1/4 cup milk
4 ounces cream cheese
1/4 teaspoon pure vanilla extract
Directions:
- In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.
- In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.
Chocolate Cupcakes Directions
- Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl and set aside.
- Beat the butter in a stand mixer for a few minutes on medium speed to soften it up. Add the sugar and beat for several more minutes until it is light-colored and fluffy.
- Add egg to the the batter. Add in the vanilla. Reduce the mixer speed to low. Add the sifted dries in 3 additions, alternating with the buttermilk so you start and end with the dries. Adding the hot water last.
- Beat with an electric mixer until smooth. Divide the batter evenly among the greased muffin tin wells to 3/4 level. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
- Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.
- Transfer the white chocolate filling to a pastry bag fitted with a small tip. With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcake upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.
- Arrange the cupcakes on a platter and serve.
Recipe source: http://www.foodnetwork.com/recipes/emeril-lagasse/white-chocolate-filled-chocolate-cupcakes-recipe/index.html
Ingredients:
Serves: 12 Cup cakes
a. 10 ounces low-fat cream cheese
b. 1/4 cup butter
c. 3 cups powdered sugar , sifted
d. 1 tablespoon matcha green tea powder
e. 1 teaspoon vanilla
Directions:
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment paper.
3. Beat butter and cheese at medium speed until creamy.
4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
Additional: Almond Buttercream frosting:
about 200g frosting
配料：黄油 butter 100g，糖粉icing sugar 50g，炼乳Condensed milk 20g，香草精Vanilla essence 1/4tsp(1.25ML)，柠檬汁lemon juice 10g，牛奶milk 2 tbsp(30ML)，蜂蜜honey or maple syrup 15g
普通奶油霜制作过程：
1、黄油软化以后，加入糖粉，用打蛋器搅打约5分钟，打成非常膨松的状态。Butter softened, then add icing sugar, cream together with blending machine for around 5 minutes until fluffly.
2、一次性加入蜂蜜、炼乳、香草精、柠檬汁，并用打蛋器继续搅打均匀。Add honey/maple syrip, condensed milk, vanilla essence, lemon juice, and blend them until all mixed.
3、搅打均匀后，再加入牛奶，继续搅打均匀。Add milk then continue to blend until batter is shiny and creamy.
4、把奶油霜搅打至光滑细腻即可使用
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