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125gr de mantequilla
125gr de azcar
1 huevo
100gr de mantequilla
En la bandeja del horno, prepara los moldes para cupcakes y reparte la masa en ellos.
Hornea durante unos 15 o 20 minutos, hasta que veas la masa sube y los cupcakes
adquieren consistencia. Retralos del horno y djalos enfriar.
330 ml agua
4 cucharadas de cacao
300 gr de self raising flour (la harina que est ya mezclada con levadura en
polvo)
180 gr de mantequilla
4 huevos
Simply homemade chocolate cupcakes topped with thick & creamy mint chocolate chip
frosting. Yum.
Yield: 14 cupcakes
Ingredients:
Chocolate Cupcakes
2 large eggs
Directions:
Make the cupcakes: Preheat oven to 375F degrees. Line 14 muffin cups with liners.
Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa
powder into a medium sized bowl and mix with boiling water until smooth. Allow to
cool to room temperature by placing in the refrigerator as you prepare the other
ingredients.
Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
In a large bowl, using an electric hand or stand mixer, cream the softened butter and
sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape
down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour
mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa
mixture and stir until smooth.
Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an
eye on them to avoid even the slightest burning (which will lend dry cupcakes). My
cupcakes took 17 minutes and a toothpick inserted in the middle came out clean.
Remove from oven and place on a wire rack to cool before frosting.
Make the frosting: beat softened butter on medium speed with an electric mixer. Beat
for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar,
cream, peppermint extract, and food coloring. Increase to high speed and beat for 3
minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream
if mixture is too thick. Add salt if the frosting is too sweet. You may also add more food
coloring if desired or more peppermint extract if it is not minty enough. Stir in the
chocolate chips by hand.
Frost cooled cupcakes. There may be leftover frosting depending how much you use on
each cupcake. Makes 14 cupcakes. Cupcakes taste best the day of or 1 day after they are
made. Store covered in the refrigerator for up to 4 days.
*Replacing the heavy cream in the frosting with milk or half-and-half will result in a
less creamy consistency.
*You my make these cupcakes into a 9-inch cake, filling the pan halfway full, and then
using any extra batter for cupcakes. I am unsure of the exact baking time for this cake it will be done when a toothpick inserted in the center comes out clean..
Ingredients
2 large eggs
Mint Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk
together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add
eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on
low speed until smooth.
2. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins
halfway through, until a tester inserted in the center comes out clean, 20 to 25
minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer
cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1
day, or frozen for up to 2 months.
3. Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small
mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top
with chocolate-mint leaves.
Mint Buttercream
Ingredients
Directions
1. Follow instructions for Vanilla Buttercream, adding 2 cups chopped mint leaves
with the milk and vanilla in step 2. Tint buttercream pale green.
1 of 3
2 of 3
3 of 3
These leaves can be used as garnish with the Chocolate-Mint Cupcakes.
Small paintbrush
Skewers
Kitchen tweezers
Qu necesito?
Con estos ingredientes, obtendrs ocho deliciosos cupcakes:
125gr de mantequilla
125gr de azcar
1 huevo
Cmo lo preparo?
Qu hacemos ahora? Tamizar los 100 gramos de harina de bizcocho para que
se quede ms finita. Luego haz lo mismo con el cacao en polvo y la media
cucharadita de levadura en polvo. Una vez tamizados los ingredientes, adelos
a la mezcla anterior y remuvelo todo bien. Muy sencillo como ves!
Colocamos el queso, los 100 gramos de azcar glas y los 100 de mantequilla.
De nuevo utilizamos la batidora para obtener una mezcla bien-bien finita.
Lo siguiente que haremos es trocear bien las hojitas de menta, y dejarlas caer
en este preparado junto a las gotitas de ecualipto. Mezcla bien, mientras a la vez,
incluyes las dos o tres gotas de colorante verde. A qu huele bien y el color es
muy atractivo?
Adaptacin de SprinkleBakes
115 gr de mantequilla
200 gr de azcar
3 huevos M
180 gr de harina
4 cucharadas de leche
Cmo se hace
- Vamos aadiendo los huevos, uno a uno, e incorporndolos bien con unas
varillas. Es recomendable batir bien uno antes de incorporar el otro.
- Horneamos durante 20-25 minutos, hasta que al pinchar con un palillo este
salga limpio.
Nonpareils de colores
Cmo se hace
En el bol de una batidora batimos bien la mantequilla con el azcar hasta que
la mezcla est casi casi blanca. Debe tener una textura similar a la de un helado.
- Pasamos bien la esptula con movimientos envolventes para romper todas las
burbujas de aire que podamos.
Burbujas de Gelatina
Ingredientes
Globos de agua
Colorante verde
Cmo se hace
Comenzamos lavando bien los globos que vayamos a usar y los dejamos secar.
- (Paso 2) Hinchamos los globos, no muy grandes, queremos que encajen bien
en el cupcake, que este siga siendo el centro de atencin, no el globo.
- (Paso 9) Nos cercioramos de que todos los ingredientes estn bien mezclados.
*Si con el paso de los minutos, la mezcla se endurece, mtela unos segundos
en el microondas y ya puedes usarla de nuevo.
- (Paso 10) Vamos baando cada globo en la mezcla. Debemos cubrir bien todo
el globo excepto la parte del nudo: debe quedar seca. Si la baamos tambin ser
muy difcil pinchar el globo al da siguiente.
- (Paso 11) Colocamos los globos sobre una rejilla enfriadora para que se acaben
de secar.
- Yo los dej 5-10 minutos, para que se endureciera levemente, y volv a darles
otro bao de gelatina para que quedara una capa un poco ms gruesa. En
realidad, lo repet dos veces ms.
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 18-23 minutes
Ingredients:
For the Cupcakes
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1. Preheat oven to 350F. Line muffin tin with paper liners or spray with non-stick
cooking spray.
2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and
pudding mixes, sour cream, oil, eggs, vanilla and water. Mix on medium speed for about
2 minutes until all ingredients are well combined and the batter is smooth. Stir in the
Andes Crme de Menthe baking chips.
3. Using a large scoop distribute the batter between 24 muffin wells; about 3
tablespoons of batter per well.
4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back
when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once
cupcakes are cool, prepare your frosting.
For the Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on
medium-high speed for about 5 minutes.
2.Turn the mixture down to low speed and gradually add in the confectioners' sugar
until it is completely incorporated. Add in vanilla and heavy cream. Turn the mixer back
up to medium-high speed and beat the mixture for about 3-4 minutes or until light and
fluffy.
4. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of
green gel dye to the remaining frosting (I used Wilton Leaf Green). Turn the mixer on
and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green
color. Stir in peppermint extract.
5. Remove the mint frosting from the mixing bowl and set aside. Add the other half of
the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate
and cocoa powder. Mix until fully incorporated.
6. For the two-toned effect, I used this method from GoodLife Eats. You can also
carefully layer the two colors into the piping bag, but I find Katie's method to be much
easier and cleaner.
7. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips.
Notes:
- Mint Chocolate Cupcakes are best served the day they are made. However, they will
keep in an airtight container within the refrigerator for up to 2 days. Remove to room
temperature one hour before serving.
- If you want a mintier kick, gradually add more peppermint extract to the green
frosting. Just use a light hand, peppermint extract can be pretty potent.
- Dark brown liners were purchased from TomKat Studio. A large star tip was used to
pipe the frosting.
- DISCLOSURE: My Baking Addiction is an Amazon.com affiliate and will receive a
small commission on the linked cookie scoop if purchased through the Amazon link
within this post.
Cantidad: 12 cupcakes
Ingredientes
3 huevos
150 g de harina
50 g de cacao
30 ml de licor de menta
Para el almbar:
100 ml de agua
50 ml de licor de menta
Para la crema:
Preparacin
Precalentar el horno a 180C (con calor arriba y abajo) o a 160C (horno a conveccin)
y preparar la bandeja para cupcakes con pirotines. Tamizar la harina con el cacao y el
polvo de hornear en un bol y reservar.
Batir la manteca con el azcar hasta que se integren y la mezcla se aclare. Aadir los
huevos, uno a uno, batiendo hasta que se incorporen. Echar la mitad de la harina y batir
a velocidad baja hasta que se mezcle. A continuacin, verter la leche con el licor
disuelto, y volver a batir. Poner la otra mitad de la harina y batir a velocidad baja hasta
que la mezcla sea homognea.
Repartir la mezcla en los pirotines y hornear durante 22-25 minutos. Mientras se
hornear los cupcakes, preparar el almbar en una cacerola, calentando el azcar con el
agua hasta que la mezcla hierva. Retirar del fuego, incorporar el licor y dejar templar.
En cuanto se quitan los cupcakes del horno, pinchar su superficie varias veces con un
palillo y pintarlos con el almbar. Dejar enfriar los cupcakes. Preparar la crema intensa
de chocolate, sustituyendo parte de la leche por el licor de menta. Decorar los cupcakes
usando la manga pastelera con la boquilla de estrella cerrada y darle el toque final
colocando unas hojas verdes hechas de fondant.
Fuente: libro Objetivo: Cupcake perfecto.
Intro
Ive written in this space long enough to have mentioned cupcakes a number of times.
At first I thought, I cant post yet another cupcake recipe, can I?
Of course I can. Because one can never have too many recipes for a rich and perfectly
textured chocolate cupcake and this frosting really needs to be brought to your attention.
While my boys may not appreciate the little green flecks covering their cake I sure do. I
love that theres a nod to spring. A fresh taste thats not astringent or harsh. Its soft,
grassy and light definitely mint but not toothpastey as some extracts can be. The
flavor is all in the leaves, which right now is the only thing popping up in my little
garden besides chives and the straggly looking kale left over from last season.
The other reason why I bring up cupcakes is to mention that Im helping Jennifer Shea,
the owner of Trophy Cupcakes here in Seattle, launch her book tour. Ill be joining
Jennifer at Williams-Sonoma this Saturday. While she whips up cupcakes and teaches us
the art of the buttercream ruffle, Ill be serving up Rhubarb Cream Soda. Hope to see
many of you there.
Preheat the oven to 350F. Line two 12-cup muffin pans with cupcake liners and set
aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and
salt. Set aside.
Combine the eggs, milk, oil, and vanilla in the bowl of a stand mixer fitted with the
paddle attachment. Add the sugar and dry ingredients. Blend at low speed, then increase
the speed to medium and mix until the batter is completely smooth, about 2 minutes.
Remove the bowl from the stand and add the boiling water and stir with a wooden
spoon, carefully so that it doesnt splash, until the batter is smooth again. It will be thin.
Let the batter rest for 15 minutes and stir gently before using.
Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are
firm and a cake tester inserted in the center of a middle cupcake comes out with just a
few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before
removing to cool completely.
In the bowl of a stand mixer with a paddle attachment combine the cream cheese, butter,
salt and mint leaves. Beat on low until well combined. Scrape down the bowl with a
rubber spatula then mix on medium low for one minute more.
With the machine on low add the powdered sugar. Once combined, increase the speed to
medium high then beat for three minutes, until light.
Frost the cooled cupcakes then top with a sugared mint leaf if youd like.
To make the sugared mint leaves, I chose pretty, fresh leaves that used my fingers to
coat then in lightly beaten egg whites. You could use a pastry brush if youre more
civilized than I. Then I dipped then in fine sugar (regular sugar pulsed in a blender or
food processor works well). Place the leaves on a plate to dry for 24 hours or so.
Mint Chocolate Chip Cupcakes
Stretch your baking muscles with these decadent mint chocolate chip
cupcakes. Top homemade chocolate cupcakes with a rich chocolate
ganache, mint frosting, and chopped creme de menthe chocolate mints for
cupcakes that your friends and family are sure to love.
| Read Reviews (4)
Yield:
24 cupcakes
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Making a Ganache
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Ingredients
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Chocolate Cake:
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract
Paper baking cups
Vegetable cooking spray
Chocolate Ganache:
1 cup whipping cream
Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large
heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a
mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time,
beating until blended after each addition. Combine flour and next 3 ingredients; add to
butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition. Stir in chocolate extract.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon
batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire
racks 10 minutes; remove from pans, and cool completely.
To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat,
stirring often, just until it begins to steam (do not boil); remove from heat. Place
chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until
chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes
about 2 cups.
Fill each cupcake with Chocolate Ganache. To fill cupcakes, insert the end of a wooden
spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic
freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch
from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until
filling comes to the top of each cupcake.
To prepare frosting, beat first 5 ingredients at medium speed with an electric mixer until
creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high
speed 2 minutes or until creamy. Makes 3 cups.
Frost each cupcake with Mint Frosting. Top each with crumbled chocolate mints.
Note: