Chocolate Cranberry Cupcakes
by:
I love these Chocolate Cranberry Cupcakes. They are chocolately and soft. The tangy sweetness of the dried cranberries in the cake made a perfect combination that I'm sure nobody can resist to have a bite. This is also an idea treat for breakfast or snack or for any occasion. Have a try on this recipe and I'm sure you will agree. ?
ingredients
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serves: 12
80 g Dried cranberries
3 tbsp Rum
175 g Butter, softened
150 g Icing sugar
45 g Valrhona cocoa powder
90 g Hot water
1 tsp Vanilla extract
3 large Eggs
75 g Whipping cream 动物鲜奶油
175 g Plain flour
1/2 tsp Baking powder
1/2 tsp Baking soda
Servings Per Recipe: 12
Amount per Serving
Calories: 290
- Total Fat: 15.7 g
- Saturated Fat: 9.4 g
- Trans Fat: 0.5 g
- Cholesterol: 86.4 mg
- Sodium: 196.8 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 0.9 g
- Sugars: 19.2 g
- Protein: 3.6 g
preparation
1. Soak dried cranberry with 3 tbsp of rum for one hour.
2. Sieve cocoa powder with hot water and set aside.
3. Sieve plain flour, baking powder and baking soda together.
4. Beat butter and icing sugar together till pale. Gradually add in cocoa mixture and vanilla extract, mix well.
5. Add eggs one at a time mixing until incorporated and slowly add whipping cream into it, mix well.
6. Stop machine and fold in flour with a rubber spatula, do not over mix and lastly add in dried cranberries, mix well.
7. Spoon chocolate batter into muffin cups to 3/4 full.
8. Bake at preheated oven 170C for 25-30 mins or skewer inserted into centre of the cake comes out clean.
9. Leave cake to cool on wire rack and spread some ganache cream on top of cake using a palette knife or dust some icing sugar over it.
10. Store the remaining cupcakes in the refrigerator and to soften them at room temperature for 15 minutes or longer before consume.
0
comments
Serena
May 9, 2012