Kitchen Ladies Wish You a Happy New Year

First of all, we wish you a very happy new year - may all your hopes & dreams come true and may your tummies get filled with all deliciousness in the world.

Having said thiat we present you with an easy recipe you might know from previous posts. It's my mums favourite cupcake. This dark chocolate cupcake is very rich in taste, made with cacoa and no chocolate and a hit amongst adults and children... The topping is an instant whipping cream I bought at KDTorten in Hamburg. It is quite expensive for whipping cream as it has to be imported from USA but one of our goals in 2013 will be to make this exact cream for cheap. We do have an idea though...
We added some red colour to give it a festive cute look and to match it to our beloved heartshaped sprinkles.


ingredients for dough
3/4 cup (94g) cacoa
3/4 (94g) flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (200g) butter, at room temperature
1 cup (126g) sugar
3 eggs
1 teaspoon vanilla

First set your oven to 180°C. Prepare the muffin tins by lining it with paper liners. Set aside.

In a bowl mix together dry ingredients cacoa, flour, baking powder and salt. Do not forget to sift them - it can make a huge difference later on!

With an electric mixer at medium speed whisk together butter and sugar until light and fluffy. Add eggs one at a time, mixing the batter for about a minute after each addition.

Now add dry ingredients and vanilla to mixture and combine for a minute or two at low speed. Use a spatula to make sure everything is well combined.

With the help of an icecream spooner divide mixture evenly amongst tin. I ended up with 18 cupcakes ( 1 spoon for each muffin).
Let bake for 20 minutes. Test if they are ready by inserting a wooden stick in the center. If it comes out clean take them out and let them cool on a wire rack.

ingredients for topping
wilton's whipping icing mix (see here)
food colouring

For 18 cupcakes half the package will be more than enough. Just follow the instructions on the back - mixing the 1/2 of powder with 1/2 cup of ice water at medium speed for 5 minutes. Add colouring at about 3 minutes in.
Using a pastry bag - I choose the ones made of plastic - and a tip with cross-shaped diameter of 17mm start decorating.
I like to start in the middle and slowly lift the bag with no intended rotation. The best part is not to cover the cupcakes completely - that makes it easier for you to carry them around.
Final touch is to decorate with sprinkles of your choice...



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