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MY COOKBOOK

MY COOKBOOK
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25.11.11

CHOCOLATE CHIFFON CUPCAKES


When I scan a cake recipe, the first thing I look for is how many eggs does it call for? Because you have to put more than 2 eggs into a cake batter to make something edible. With 4 eggs,  yolks and whites beaten separately, there is none of the heaviness of homemade cupcakes here! You can tell from the very first bite that this will not be an ordinary cupcake experience. It is light and airy, not too sweet, chocolaty but not overwhelmingly so, there is a perfect balance between texture and flavour. This is the chocolate cupcake; there is no need for another.

Avoid cupcake liners, the cupcake just sticks to the paper making it messy to eat. Equally unappetizing is the white layer on the bottom of chocolate cupcakes from greased and floured baking cups. Just before filling the cups with the batter, spray each cup with unflavoured cooking spray instead and every cupcake will lift out beautifully.  

1 cup cake flour
1 1/2 tsp baking powder
1 tsp salt
1/2 cup cocoa powder
2 Tbsp sugar
1/4 cup vegetable oil
1/4 cup hot water
1 tsp pure vanilla extract
5 egg yolks
2/3 cup sugar
4 egg whites
1/2 tsp cream of tartar
cooking spray
1 batch Buttercream Frosting

• Preheat oven to 325 degrees F.
• In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
• In a small bowl, combine the cocoa powder, 2 Tbsp sugar and oil.
• Add the hot water and whisk thoroughly to combine. Set aside.
• Place the egg yolks and sugar into a large mixing bowl and beat on high for 2 minutes or until the mixture becomes pale yellow and thick.
• Add the cocoa mixture and vanilla and whisk to combine.
• Add the dry ingredients and whisk just to combine.
• Place the egg whites and cream of tartar in a clean bowl and beat on high stiff peaks form.
• Gradually, gently, being mindful not to crush, fold the beaten egg whites into the batter.
• Spray a 12-cup muffin tin with cooking spray.
• Spoon the batter into the prepared muffin tin, dividing the batter evenly between the cups.
• Place in the preheated oven and bake for 30 minutes, or until a toothpick comes out clean.
• Remove from the oven to a cooling rack and cool completely before piping Buttercream Frosting on the tops.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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