Cherry Cordial Cupcakes
Feb. 7th, 2010 09:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wellownedbkupSo, Cupcake Hero!! This month's special ingredient was olive oil, which, lemme tell you... I've never used it outside of sauteing and stuff like that. So this was an experience. I went and pulled some recipes together from the internet, which mostly consisted of chocolate cakes.... and tried it out.
What resulted turned out better than I could've imagined, and nothing like I planned.
Cherry Cordial Cupcakes
Makes 12 cupcakes
Cake:
1/2 cup cocoa powder
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil
1 1/3 cups sugar
Position a rack in the middle of the oven. Heat the oven to 325°F. Spray and line cupcake pan with cupcake liners.
In a small saucepan, boil about 1/2 cup of water. Meanwhile, sift the cocoa powder through a strainer over a small bowl. Stir 6 Tbs. of the boiling water into the cocoa until it's smooth and glossy (if the mixture is very thick, you can add as much as 2 Tbs. more boiling water). Stir in the vanilla and almond extracts. Set aside to cool slightly. In another small bowl, mix together the flour, salt, and baking soda and set aside.
In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy, 2 to 3 min., scraping down the sides of the bowl. Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it's well combined, scraping down the sides of the bowl once. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
Pour the batter into the prepared cupcake liners and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, ~25 min. Let cool for 10 min.
Cherry Whipped Cream:
Syrup from canned cherries
Heavy whipping cream
Sugar
In proportions of more cream to syrup to sugar. The cream should be slightly sweet, taste of cherries and cream.
Chocolate Ganache:
100 grams of good quality dark couverture chocolate broken into pieces
1/4 cup of cream
1/4 cup of olive oil
Using a double boiler, melt the chocolate. Add cream to melted chocolate and stir well using a whisk, ensuring everything is mixed well. Add your olive oil in a thin stream whilst still whisking the ganache until it’s incorporated and is nice and glossy. Let it cool completely before spreading on the cake.
To assemble:
Let cupcakes cool completely. Peel top from cupcake, keeping it intact as much as possible. Cut a core from the center of the bottom of the cupcake. Fill with whipped cream and top with cherry. Put top back on cupcake. Spread ganache on top.
I'd originally planned on doing something with cherries and kumquats, but they just *don't* sell them near me. It's really tragic. So while I didn't get the citrusy fruity flavor I was looking for, what resulted is fabulous. Tastes wonderful. Would make again.
What resulted turned out better than I could've imagined, and nothing like I planned.
Cherry Cordial Cupcakes
Makes 12 cupcakes
Cake:
1/2 cup cocoa powder
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil
1 1/3 cups sugar
Position a rack in the middle of the oven. Heat the oven to 325°F. Spray and line cupcake pan with cupcake liners.
In a small saucepan, boil about 1/2 cup of water. Meanwhile, sift the cocoa powder through a strainer over a small bowl. Stir 6 Tbs. of the boiling water into the cocoa until it's smooth and glossy (if the mixture is very thick, you can add as much as 2 Tbs. more boiling water). Stir in the vanilla and almond extracts. Set aside to cool slightly. In another small bowl, mix together the flour, salt, and baking soda and set aside.
In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy, 2 to 3 min., scraping down the sides of the bowl. Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it's well combined, scraping down the sides of the bowl once. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
Pour the batter into the prepared cupcake liners and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, ~25 min. Let cool for 10 min.
Cherry Whipped Cream:
Syrup from canned cherries
Heavy whipping cream
Sugar
In proportions of more cream to syrup to sugar. The cream should be slightly sweet, taste of cherries and cream.
Chocolate Ganache:
100 grams of good quality dark couverture chocolate broken into pieces
1/4 cup of cream
1/4 cup of olive oil
Using a double boiler, melt the chocolate. Add cream to melted chocolate and stir well using a whisk, ensuring everything is mixed well. Add your olive oil in a thin stream whilst still whisking the ganache until it’s incorporated and is nice and glossy. Let it cool completely before spreading on the cake.
To assemble:
Let cupcakes cool completely. Peel top from cupcake, keeping it intact as much as possible. Cut a core from the center of the bottom of the cupcake. Fill with whipped cream and top with cherry. Put top back on cupcake. Spread ganache on top.
I'd originally planned on doing something with cherries and kumquats, but they just *don't* sell them near me. It's really tragic. So while I didn't get the citrusy fruity flavor I was looking for, what resulted is fabulous. Tastes wonderful. Would make again.
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Спасибо за инфу
Date: 2012-01-31 03:55 pm (UTC)Спасибо за инфу
Date: 2012-02-18 01:54 am (UTC)