Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 9

MOCHA CUPCAKES

On cold winter days customers queue up at our bakeries to order hot mochas from our baristas, so we decided to combine the espresso and hot chocolate flavours in a delicious cupcake.

Makes 12–16 cupcakes

FOR THE SPONGE

240ml (8½fl oz) whole milk

15g (½oz) hot-chocolate powder

5g (¼oz) instant espresso powder

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

FOR THE FROSTING

50ml (1¾fl oz) whole milk

30g (1oz) hot-chocolate powder

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

12–16 heart-shaped chocolates, to decorate

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. To make the sponge, gently warm the milk, without boiling it, then remove from the heat and add the hot-chocolate powder and coffee powder. Stir until dissolved and set aside.

3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the butter, sugar, flour, baking powder and salt together on a low speed until the texture of fine breadcrumbs.

4. Break the eggs into a jug, pour in the mocha-flavoured milk and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue mixing until you have a smooth and thick batter. Scrape down the sides of the bowl, add the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

5. Spoon the batter into the paper cases, up to two-thirds full. If any batter is left over, use it to fill up to four more cases in another tin. Pop in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Allow to cool slightly, then remove from the tin and place on a wire rack, letting the cakes cool completely before you add the frosting.

6. To make the frosting, warm the milk gently in a saucepan, add the hot-chocolate powder and stir to dissolve. Remove from the heat and allow to cool completely.

7. Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until the mixture is sandy-textured and no large lumps of butter are left. Gradually pour in the cooled chocolate milk, still mixing on a low speed, then increase the speed to high and whisk until light and fluffy.

8. When the cupcakes are fully cooled, divide the frosting between them, smoothing it on with a palette knife and making a swirl in the frosting. Decorate each cake with a heart-shaped chocolate to finish.