CUPCAKE 3

April 30, 2010
Flourless Chocolate Cupcakes with Whipped Cream

CUPCAKES
3/4 cup butter
1 1/2 cups chocolate chips
6 eggs, separated 
1/2 cup sugar

Melt butter and chocolate in a metal bowl set in a pan of simmering water on low heat.  Stir constantly until melted, then remove from heat.  Wait a few minutes, then stir in egg yolks.  In a separate bowl, beat egg whites until they hold soft peaks.  Gradually add sugar and beat until mixture is stiff and glossy.  Whisk some of the whites mixture into the chooclate, and then pour back into the whites while strring gently.  Fill cupcake liners.  Bake at 275 for 25 minutes, or until cakes look set and an insterted toothpick comes out mostly clean.  

TOPPING
whipped cream
espresso powder

Top room-temperature cupcakes just before serving with a dollop of whipped cream and a sprinkle of espresso powder.
 

CUPCAKE 2

April 30, 2010
Eton’s Mess Cupcakes - Yellow Cake with Cream, Meringue, and Strawberries

CUPCAKES
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
2 eggs
1 cup milk

Mix flour, baking powder, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and eggs. Add milk and flour mixture alternately while still mixing. Pour into lined cupcake pan. Bake at 350 for 30 minutes, or until toothpick comes out clean.

TOPPING
4 egg whites
1 cup sugar
pinch of salt

whipped cream
chopped strawberries

Beat the egg whites until they hold soft peaks.  Gradually add sugar and vanilla and beat until mixture is stiff and glossy.  Using knife or pastry bag, make meringue shapes on parchment or aluminum foil.  Bake at 225 until shapes are crisp and firm.  Frost cupcakes with whipped cream, and pile with strawberries and meringue
 

CUPCAKE 1

April 30, 2010
Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing

CUPCAKES
1 cup flour
1/2 cup unsw. cocoa
2 tsp espresso powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk
1/2 cup chocolate chips

Mix flour, cocoa, espresso, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing. Stir in chocolate chips.  Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

ICING
4 oz. cream cheese
1/2 tsp vanilla
2 cups powdered sugar
3 tsp cocoa
splash of milk

Mix cream cheese and vanilla at medium speed until creamy. While beating, add sugar, cocoa, and milk gradually. Spread on cooled cupcakes with icing spatula. Top with chocolate chips or coffee beans.
 
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