Friday, October 26, 2007
Almond and Chocolate Cupcakes with Black Cherries
I am exceptionally content with these cupcakes. These of course are my first cupcakes but the recipe was very delightful, for my taste. They weren't too sticky as muffins, which I don't like, and in the same time the upper part was crunchier than the inside-the-case part. A personal favourite because it's not complicated and the result was excellent for me :)
I changed sugar with muscovado sugar because if its strong molasses flavour, which I find great.
The base recipe was from here , and after the modifications, now the instructions how to proceed:
150 gr softened butter
1 and 1/2 cups of muscovado sugar
1/2 cup of milk
2/3 cup ground almonds
1 cup flour
2 tbsp dark rum
about 50 gr melted chocolate
2 tsp baking powder
black cherries filling
for the decoration:
double cream + sugar
melted chocolate for the figures
What to do:
In a large bowl cream the butter and sugar together using a mixer, until they form a smooth mixture. Add the two eggs and the milk and while continuing beating add the almond powder. Carefully add the melted chocolate, the rum and the flour, and at the end the baking powder.
Preheat the oven to 170 degrees and spoon the dough into the paper cases until they are 3/4 filled. Put a stoned black cherry on top, it will go down later.
Bake for about 20-25 minutes.
Cool the cupcakes completely before adding the double cream topping. Decorate with the melted chocolate, and