Most of my life I’ve loved to cook, but it was just recently that I realized how much cooking relaxed me. I love to discover new recipes, come up with my own and combine tastes. I have a sweet tooth so I love making desserts the most – and, of course, tasting them :)
But I’m definitely not a chef! I don’t use ingredients I can’t find in our local stores, I’m very bad at designing and decorating food and my sweets are known to be ‘delicious, but ugly’. But I’m getting better :)
For my first post I chose something chocolatey (in line with the blog title) and simple – Cupcakes. They are probably the first cake I made that both looked and tasted good. I think anyone can make them. These are especially yummy during winter because of the orange flavor. The light sponge evens the more heavy flavor of the chocolate. So, here goes:
- 175 g softened butter
- 175 g sugar
- 1 tsp vanilla flavor
- rind of 1 lemon
- 4 eggs
- 175 g self-rasing flour
- 200 g dark chocolate (70% cocoa, and you can also put the orange flavor kind)
- 2 eggs and 2 egg yolks
- 100 g sugar
- 1 vanilla-sugar
- rind of 2 oranges
- 100 ml freshly squeezed orange juice
- one leaf of gelatin
- 100 ml heavy cream
- Preheat the oven to 180°C and line the muffin-tin with paper cases.
- Beat together the butter and sugar until light and creamy and then add vanilla nad lemon rind. Gradually add eggs (one by one) and beat well after each addition. Sift the flour and add it to the mixture until combined.
- Fill the paper cases (not fully, but 3/4) and bake for 15-20 minutes till golden brown and firm on touch.
- Cool completely before decorating.
- Melt the chocolate (using a double-boiler or in the microwave - in this case make sure to take it out every 15-20 seconds and stir until melted). In a seperate bowl mix the eggs, egg yolks and both sugars until fluffy. Steam the mixture and stir it continuously for a couple of minutes. Add the melted chocolate and stir for a few more minutes.
- Meanwhile, soften the gelatine leaf in water, drain it well and combine with orange juice. Cook it on light heat until the gelatin melts and then add the juice to the chocolate mixture. Cook (steam) and mix for 2- 3 minutes longer.
- Blind the bowl with plastic foil and leave to cool in the fridge over night or for 10-12 hours. When it's cold and firm, mix it with the beated heavy cream.
- Pipe the topiping on the cupcakes using a piping bag (if you don't have it, use a regular freezing bag: fill it with cream, cut one edge off and pipe the topping through it). Decorate with dark or white chocolate or orange filets.
- I hope you enjoy them!