Chocolate Cupcakes with White Chocolate Swiss Meringue Buttercream

Despite the long title these are simple, and quick to make and most of all sumptuous!

SONY DSC

Makes 12

4oz Unsalted butter – room temperature

4oz Sugar

1oz 80% cocoa chocolate

2 Large cold eggs

1/2 tsp Vanilla extract

3 1/2 oz All purpose flour

1/2 Cocoa powder

1/2 tsp Baking soda

1/2 tsp Baking powder

1/2 tsp salt

100ml (1/3 cup) Heavy cream

Pre heat the over to 330 degrees F. Line a 12 hole muffin pan with cupcake liners. I like the use the fluted brioche papers. I think  they provide some extra support to the batter in the oven.

Cut the butter into cubes and put in the bowl of a stand mixer.

Add in the sugar and cream together on medium until fluffy.

Melt the chocolate, and mix into the butter and sugar.

Crack the 2 eggs into a cup and beat a little, measure the vanilla extract and mix in with the eggs. Add this to the main bowl and beat on high until smooth.

In a separate bowl combine the flour, baking soda, baking powder, cocoa and salt. Sift these into the mixer bowl. With the mixer on low beat until the dry ingredients are only just combined.

Pour in the cream and mix until the batter has an even consistency.

Using an ice cream scoop, scoop the batter into the liners. Do not over fill the liners, a slightly heaped scoop is all you need. Ensure all the batter is out of the scoop and in the liner before moving on to the next cupcake.

Place on the bottom shelf of the oven and set the timer for 22 minutes, they may need a little longer, but keep a close eye on them

Leave to cool and then ice and decorate.

Cupcakes

Someone’s Happy. Nom nom nom.

Swiss Meringue Buttercream

5 Eggs

8oz sugar

Pinch of salt

12oz unsalted butter room temperature

3oz White chocolate

Bring a small pan with a little water to a boil over medium heat.

In the meantime, separate the eggs very carefully. You need to measure 1/4 pint of egg whites. There may be some left over, don’t be tempted to just chuck this in with the rest. Save them or discard them.

Combine the egg whites, sugar and salt in a bowl of an electric mixer.

Place the bowl on top of the pan of boiling water and stir with a whip until the egg whites are ot and the sugar has dissolved. Scrape down any sugar around the side of the bowl. Keep stirring if you don’t  the egg whites will settle and start to cook like an omlette.

Remove and attach to the mixer. Beat on slow until cold.

When the meringue is cold add the butter a little at a time.  Beating until it’s incorporated.

Increase the speed a little and beat until smooth.

Melt the chocolate and steadily pour in, beating until incorporated.

You’ll have enough to cover about 24 cupcakes. The remainder of the icing will keep in the fridge for a while.

Enjoy, f.

Latte Jelly

Jelly or Jello, it’s the jiggle that’s important!!

LATTE JELLY

Latte Jelly

This is a glorious amalgamation of sweet crunch, smooth cream and jiggle with a kick.

50ml KaluhaLatte Jelly

200ml Freshly brewed coffee

2 Gelatin leaves or 4 grams of powdered gelatin

1 Tablespoon sugar

4 1/2 oz  mascarpone

75ml Baileys

3 small meringues*

Cocoa powder for dusting

Brew the coffee and enjoy the aromas. Soak the gelatin leaves in a bowl of water while you wait for the coffee. Put the sugar into the jug and pour in the coffee while it’s still warm, stir so that the sugar dissolves. Remove the gelatin from the water and squeeze. Add to the jug and whisk vigorously to dissolve the leaves. Strain into a clean jug and add the Kaluha mix to dispense evenly. Share equally between three Irish coffee glasses. Pop them into the fridge for a few hours until the jelly gives a gentle jiggle.

Latte Jelly

Combine the mascarpone and baileys, until they are a silky smooth union. Dollop into the three  waiting glasses on top of the set coffee jelly. Top each ‘latte’ with a meringue crown and dust liberally with cocoa powder.


Latte Jelly

*If you have the time make your own as I did or if time is of the essence store bought will suffice.

Commander cupcakes

Cobra Commander here, proceed with Cupcake mission, that's an order!

Cobra Commander here, proceed with Cupcake mission, that's an order!

So this all week Cobra Commander is in the woods, executing “Operation Green Paper”.  At the request of several of his comrades I was set a mission; “Please bake something.”  I chose to accept my mission,so here are the results;

Mission Commander Cupcakes;  Makes about 18 cupcakes

White chocolate Swiss meringue butter cream – indulgence doesn’t go much deeper than this!!

1/4 pint of egg whites, about 4 eggs. Save to yolks for later

8 oz sugar

A pinch of salt

Oh so creamy

Oh so creamy

1 pound unsalted butter, room temperature & cut into cubes

3 oz white chocolate, melted

Set a pan of water on the stove to simmer away gently.

Whisk, whisk, whisk

Whisk, whisk, whisk

Put the egg whites, sugar and salt into a bowl.

I use the mixing bowl of my

Sweet, frothy, slimy

Sweet, frothy, slimy

kitchen aid  because later this requires a lot of whipping. Put the bowl over the simmering water and whisk, with a hand whisk, until the sugar dissolves and the whites are hot. Keep whisking, the last thing you want is scrambles egg whites.

Only when the meringue is cold can you whip in the butter.  Add a little at a time, whipping on the second speed until all the butter is incorporated. Then increase to the third speed add the white chocolate and  beat until smooth.

Thick glossy white, can it get any better?

Thick glossy white, can it get any better?

Yes, it can.. add the butter and chocolate

Yes, it can.. add the butter and chocolate

An oven preheated to 325° is a very useful thing.

Chocolate coconut cupcakes;DSCF1383

6 oz unsalted butter, room temperature

6 oz sugar

125 ml coconut milk

1 tsp camp coffee

1/2 tsp vanilla extract

2 oz dark chocolate, melted (I use green and blacks 70% cocoa, because I love it)

8 oz flour

1½ teaspoons baking powder

1/2 teaspoon of baking soda

1/4 teaspoon salt

2 tablespoons cocoa powder

5 oz sweetened coconut flakes

Yes the list of ingredients is rather long, but it requires practically no effort. Let’s get started!

In a mixing bowl cream  together the butter and sugar, they are one. Combine all the liquid ingredients and add these to the mix. The batter may look curdled, but not to worry, increase the speed and beat it into a smooth submission.

Reduce the speed and add in the egg yolks and melted chocolate.

In a separate bowl whisk all the dry ingredients together. Add half of this to the wet ingredients, beating slowly, just until all the flour is mixed in. Still beating on a slow speed add in the coconut.

Rich chocolatey batter, sweet flaked coconut

Rich chocolatey batter, sweet flaked coconut

Scrape the sides of the bowl and beat again.

Stir in the other half of the flour mix by hand. Make sure to dig deep and get to the bottom of the bowl.

Line a cupcake tin with papers, I found camouflage ones to give the men in uniform . Distribute the batter evenly between them.

Protect the papers men!

Protect the papers men!

OK, I was super anal and used a cookie dough scoop to do this, I put three scoops into each paper. If you wanted the cupcakes to be bigger you could do four scoops, but I had to make it  stretch a bit. I was making them for what felt like enough for a whole battalion!!

Sitting pretty, waiting for their date with the oven.

Sitting pretty, waiting for their date with the oven.

How make scoops would you like?

How make scoops would you like?

Throw them into the over and give them about 15 minutes, check with a skewer. If it comes out clean there ready. I never use a time and due to my terrible memory always forget to look at the clock when I put things into the oven. So I have to rely on the smell test. When I start smelling them I go have a peek.

Just your average days baking at The Croakery

Just your average days baking at The Croakery

Remove, cool, ice, indulge!!

OK men, brace yourselves........they will eat you alive

OK men, brace yourselves........they will eat you alive