Vanilla Cupcake with Chocolate Ganache
I think by now u guys wud hv known the type of cake that i normally wud bake... i am not into buttercream unless i am baking a bday cake... i am not into individual small cakes aka cupcakes simply cos i dont hv much time in hand (tho i wud love to try and bake cupcake with fondant)... when i bake something i just want to bake and get it over and done bef Sonia wakes up... but today since i didnt cook up a storm... i thought why not gv this recipe a try.. thank goodness her 45mins afternoon nap went beyond usual.. she slept for 3hrs!! wooaaahhh hehehe
So ok.. i choose this recipe simply cos the method of folding in ingredients are different.. it got no review or what so ever but i knew somehow that her vanilla cupcake recipe will turn out great... well i was right... this vanilla cupcake recipe is a keeper! very very nice... full of vanilla flavour, perfectly dense and most of all its very moist! Cupcake recipe fm FA, ganache recipe fm Dorie..
1 3/4 cups cake flour ( i used HK flour)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
For the ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 cup plus 1 tablespoon heavy cream
2 tbsp. unsalted butter, cut into two pieces at room temperature
To make the ganache, place the chocolate in a heatproof bowl. Place the cream in a saucepan and bring to a boil. Pour half of the cream over the chocolate and let stand 30 seconds. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions. When the ganache is smooth and shiny, stir in the butter one piece at a time. Don’t overwork it – the less you stir, the smoother and shinier it will be. Let the ganache sit a few minutes, until it has thickened to an appropriate consistency for dipping the tops of the cupcakes.
To make the chocolate-covered strawberries, wash and dry the berries throughly. Place on a paper-towel lined plate while preparing the chocolate.
Line a plate or baking sheet with wax paper. Place the chopped semisweet or dark chocolate in a microwave safe bowl. Heat in 15-second intervals, stirring in between, until completely melted. (It is best to use a small bowl, so that the chocolate is deep, making for easier dipping.)
Carefully dip each strawberry into the chocolate, coating the lower part evenly and making sure to leave about a third uncoated. Lift from the chocolate and shake gently to remove any excess chocolate. Place on the wax paper-lined baking sheet.
When all the berries have been coated in chocolate, place in the refrigerator to set. If u want a nice touch u can always use melted white chocolate to drizzle the over the chocolate-covered portion of the berries, and return to the refrigerator to set completely.