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Starring on Instagram: Chocolate Cupcakes and Ferrero Rocher | Israel today

2021-10-20T21:04:58.813Z


They are so beautiful that it is impossible not to photograph them - but it will be even more fun to eat them • The recipe for baked cupcakes that will make your stomach happy


Raw ingredients (for 24 cupcakes):

  • 12 socket pattern lined with paper crowns / muffin cups (it is recommended to use the Roso socket pattern, which is available at the "Cook & Bike" chain)

For cupcakes:

  • 280 grams (2 cups) flour

  • 40 grams (4 tablespoons) quality cocoa

  • Teaspoon baking powder

  • Teaspoon baking soda

  • 1/4 teaspoon salt

  • 3 eggs L

  • 85 g (1/4 cup) silane

  • 200 grams (cup) of sugar

  • 180 ml (3/4 cup) oil

  • 400 ml (¾ cup) sweet cream

For the chocolate cream:

  • 200 grams of chopped dark chocolate

  • 150 ml (1/2 cup + 2 tablespoons) sweet cream

  • 20 grams of butter

  • 45 ml (3 tablespoons) coffee liqueur or chocolate liqueur

For decoration:

  • 24-12 units of Ferrero Rocher or colored candies

Chocolate cupcakes and Ferrero Rocher, Photo: Eliran Maman

Preparation:

The cupcakes:

  • Preheat oven to 180 degrees (top-bottom heat).

  • In a large bowl, sift together the dry ingredients: flour, cocoa, baking powder, baking soda and salt, and mix to combine.

  • In another bowl, whisk together the eggs, sugar and sesame seeds until a uniform mixture is obtained.

    Add oil and sweet cream, and continue to whisk until combined.

  • Pour the dried mixture into the wet mixture, and mix gently just until the mixture becomes uniform (and not beyond that, so as not to damage the cupcake texture).

  • Using a spring ice cream spoon (you can also use a icing bag) pour the mixture into a baking tray lined with paper crowns / cups for muffins up to 3/4 of the height, not beyond, as the cupcakes are very puffy during baking.

  • Bake for 20-15 minutes or until a toothpick stuck in the center of the cupcake comes out dry.

    Cool to room temperature.

  • The chocolate cream:

  • Place sweet cream in a cauldron or small saucepan and bring to the boil.

    Place the chocolate in a separate bowl and pour the boiling cream into it.

    Cover the bowl and wait a minute.

  • Mix the chocolate well until completely dissolved and until a uniform texture is obtained.

    Towards the end of mixing, it is recommended to use a stick blender or whisk for a uniform texture.

  • Add the butter and liqueur to enrich the texture, and with the help of a blender, grind to a smooth cream.

    Cover with cling film and refrigerate for an hour and a half or until the ganache hardens slightly, but is convenient to sprinkle.

  • Transfer the cream to a icing bag with a serrated center 10 mm in diameter and sprinkle mounds on top of the cupcakes. Place over Ferrero Rocher or garnish with candies - and serve.

  • Remarks:

  • The cupcakes can be kept in an airtight container in the refrigerator for 6 days.

  • The cupcakes with the chocolate cream can be stored in an airtight container in the refrigerator for only two days.

  • Before serving, it is recommended to heat them slightly in the microwave.

  • It is advisable to decorate the cupcakes before serving.

  • Eliran Maman is a home design stylist and recipe developer, a member of the "Israeli Kitchen" Instagram page team.

    For more recipes in "Israeli Kitchen", click here.

    Source: israelhayom

    All news articles on 2021-10-20

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