ScarlettChocolate and Almond Cupcakes
September 24th 2008 06:31
Chocolate and Almond Cupcakes
About Chocolate and Almond Cupcakes
These beautifully moist cupcakes are a very chocolatey affair indeed, light in colour but with dark speckles of melted chocolate inside and a white chocolate icing on top.
INGREDIENTS
Makes 24
For the cake
110 gm / 4 oz dark chocolate with 70-75% cocoa solids, coarsely grated
110 gm / 4 oz soft butter
175gm / 6 oz golden caster sugar
4 large egg, separated
110 gm / 4 oz ground almonds
150 ml / 5 fl oz milk
175gm / 6 oz self-raising flour, sifted
To decorate
225 gm / 8 oz good-quality white chocolate
2 teaspoons liquid glucose
50 gm / 2oz toasted flaked almonds
1. Preheat the oven to 170ºC / 325ºF. Prepare two 12 hole patty tins, and 24 paper cases.
2. For the cake, using an electric hand whisk, cream the butter and sugar together in a bowl until light, pale and fluffy.
3. Beat the egg yolks thoroughly together.
4. Add the yolks to the cream mixture, about a teaspoonful at a time, beating well after each addition.
5. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a large metal spoon.
6. In a separate, dry, clean bowl, whisk the egg whites till they reach the soft-peak stage.
7. Fold the whites into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in.
8. Add the flour, folding that in carefully with a large metal spoon.
9. Put 12 of the paper cases ready in one of the patty tins.
10. Spoon half of the mixture in equal amounts into the paper cases carefully.
11. Place the tin on the centre shelf of the oven and bake the cakes for 15-20 minutes or until the centres are springy when lightly touched. Allow the cakes to cool.
12. Repeat with the second batch.
13. To decorate, melt the white chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn’t actually touch the water.
14. Remove the bowl from the pan and leave to cool for about 5 minutes.
15. Stir in the liquid glucose.
16. Spread a little of the icing on the top of each cupcake and decorate each with a few toasted almonds.
17. Leave to set.
18. Serve or store in a tin till needed.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia”**
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Comment by Helen Randell
Rough Cooking