19 March 2012

A round dance of fairy cakes!

Sweets for my sweets!

You know how in fairy tales you´re always told not to eat and drink anything on a fairy banquet? And really, you shouldn´t touch fairy food, unless you´ve always dreamed of a lifelong vacation in the fairy realm, of course.
And you need not fear anymore, aimless wanderer! Your journey comes to an end, for you´ve come to the right place! I present you with two truly magical recipes for fairy cakes (cupcakes as normal people call them) to indulge your sweet tooth. I´m sure that not even the fairy king and queen could resist them!

I created two different cupcakes: Double chocolate and red velvet with a heart of cherry. Unfortunately, I had to use the same frosting for both of them. The chocolate ganache that I tried for the red velvet cupcake became so hard after one hour in the fridge before piping, that not even my cat wanted to sniff at it (and normally my cat licks up everything creamy. Bad cat!).

I keep my promises: These cupcakes are ideal for your picnic basket. Just simply prepare them in advance, put them in the fridge for at least four hours and then place them in a box in your basket and only cover them lightly with a paper towel. The frosting should be hard enough to not get damaged by this.

And don´t say that I didn´t warn you before: You might still get abducted by greedy fairies….muahahaha!

Double chocolate cupcakes with white chocolate cream cheese frosting and strawberries

For 12 cupcakes

Active time: 40 minutes

·         175 g butter
·         200 g plain flour
·         175 g sugar
·         1 tablespoon cocoa powder
·         ½  teaspoon baking powder
·         3  eggs
·         1 tablespoon milk
·         1 teaspoon vanilla extract
·         150 g dark chocolate, melted
·         50 g chocolate drops
·         100 g strawberries
For the white chocolate cream cheese frosting :

·         70 g butter
·         200 g cream cheese
·         200 g white chocolate, melted

1. Preheat the oven to 200C. Line pan with 12 cupcake papers.                                 
2. In a bowl, sift together plain flour, cocoa powder and baking powder.                             
3. In another bowl, whisk together butter, sugar and vanilla extract for about 10-12 mins until pale and creamy. Add in eggs one at a time and beat until well combined.
4. Add in milk and flour mixture alternately in 3 additions, mixing well in between each addition.                                                                                                                               
5. Fold in melted chocolate thoroughly. Add chocolate drops.                                                   
6. Fill cake mixture in cupcake liners until about 2/3full. Bake in a preheated oven of 200C for 20 mins or until a wooden skewer inserted into the middle of the cake comes out clean. Leave to cool on wire rack.                                                                  
7. To make the frosting, whisk the butter in the bowl for about 6-8 minutes until pale and creamy.                                                                                                                           
8. Add the melted white chocolate and the cream cheese and whisk for another 6 minutes until fluffy and creamy.                                                                                   
9. Pipe or spread onto cooled cupcakes. Add some strawberries to decorate.

Red velvet cupcakes with a heart of cherry and white chocolate cream cheese frosting
For 12 cupcakes

Active time: 40 minutes
  • 200 g plain flour
  • 200 g  sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cocoa powder
  • 60 g vegetable oil
  • 100 ml buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 50 g butter
  • a glass of cherries
For the Cream Cheese Frosting: see above
·         50 g chocolate shavings

1.    Preheat the oven to 200C. Line pan with 12 cupcake papers.
2.    In a medium mixing bowl, sift together the flour, sugar, baking powder, salt, and cocoa powder.
3.    In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
4.    Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined
5.    Divide the batter evenly among the cupcake tins about 1/2 filled. Place 3 cherries in the middle and cover with the rest oft he batter until 2/3 filled.
6.    Bake in oven for about 20 to 25 minutes. Test the cupcakes with a toothpick for doneness.
7.    Remove from oven and cool completely on wire rack before frosting.
8.    Garnish with cherry and chocolate shavings.

Extra tip for your frosting: Try sprinkling fleur de sel on the frosting. It tastes incredibly sweet and doesn’t dissolve even when heated, so you’ll be able to taste the crunch of the crystals. Yummy!

Bon appétit and happy sinning,
Your Kitchen Fairy

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