This lovely Chocolate Cupcake is all about having your own little cake that you do not have to share. Did you know that the name "cup cake" was first used, not to describe its size, but to how the cake's ingredients were measured? It seems that before the 1880s ingredients for baking cakes were 'weighed' so when recipes started to be written with 'cup' measurements, they were named 'cup' cakes to reflect this difference.
Fast forward to today and cupcakes are now individual cakes that are baked in either muffin pans or in cup-shaped molds. They are usually topped with a frosting and candy sprinkles are entirely optional.
Cupcakes may come in many flavors, but chocolate and vanilla are still the most popular. With that in mind, I give you my favorite Chocolate Cupcake recipe. This recipe produces a Chocolate Cupcake with a moist texture and mild chocolate flavor that comes from using Dutch-processed cocoa powder that has been dissolved in hot water to bring out its full flavor. Of course, no cupcake is complete without a frosting, and for these cupcakes I have used a rich and creamy chocolate fudge frosting.
The frosting recipe comes from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson who run a chocolate boutique that they call a "candy store for grown-ups" in New York. It is the type of chocolate frosting my mother always used to cover cakes. Made with butter, confectioners (icing or powdered) sugar, vanilla extract and unsweetened chocolate, it is perfect for piping lovely swirls. It uses unsweetened chocolate which is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form. Chocolate liquor that has been refined and contains 50-55% cocoa butter. Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. When used in this frosting it imparts a deep chocolate flavor. Read more:
ไม่มีความคิดเห็น:
แสดงความคิดเห็น