Thursday, May 06, 2010

The icing on the cake, litterally

Here is finally the end of Easter recipes. The day is far away now, but fortunately this is not a sufficient reason not to try a recipe. Especially since it can be easily adapted to every day. Just change the icing. After making my biscuits, I found that the ensemble was missing some chocolate. Not that I would always respect the rules, but if there's one day to eat chocolate, then Easter is (and after as well, because you need to empty the stock). What I propose today is just to fill your little cupcakes with one or two chocolates for a melting and fragrant heart. 

What I had (and still have by the way, because the cupcakes were not sufficient to exhaust them), were chocolate filled with loukoums. The scent is quite surprising, much closer to flowers than spices, and it offers these sweet hills a singular and spring-like momentum. The icing is made according to your taste. As I don't much like cream or butter icings, but I still like when it goes up and overflowing, I tried a little experiment with marshmallows. I loved the result because it was all rounded, chubby and soft, and especially because it had a sense of lightness, like a cushion made of air. In addition, the decorations stuck perfectly to the surface. 

Ingredients for a dozen cupcakes: 
130g sugar 
60g softened butter 
2 small eggs 
120ml milk 
100g flour 
50g cornflour 
1 teaspoon baking powder
A pinch of salt 
100g melted chocolate 
12 squares of filled chocolate to put in each cupcake

chocolate icing: 50g icing chocolate, a mini chocolate egg, edible decorations. 
marshmallow frosting: 2 handfuls of marshmallows, a few teaspoons of water to help dilute. 

Preheat oven to 180 ° C. 
In a bowl, work the butter and sugar until the mixture is creamy. Add the eggs while continuing to whisk, then finish with the milk. 

Melt your chocolate in a bain-marie and let cool a few minutes. 
Meanwhile, mix together the dry ingredients and gradually pour it through a sieve and into the bowl. Mix together, but not too long. The dough should not overwork. Finish with chocolate, pouring it a thin trickle and mixing with a spoon. 

Divide batter into your cupcake pans, with or without a paper box (but it's much nicer if you find decorated ones for the occasion), and press one stuffed chocolate into each. Cover it, but leave it on the surface, because it will sink during baking. Bake 25 minutes or until a knife comes out clean (do not be fooled by the melted chocolate!). 

When the cupcakes have cooled, prepare icing by melting each ingredient in a bain-marie. The marshmallow should be whipped with a little whip, so they they remain light and airy. Place decorations at once so they hang well. 
Since it takes some time until the topping freezes, I put the cupcakes in the refrigerator a few minutes, but not for long, because otherwise it will weigh them down. But I guess you can also eat them immediately.

Chocolate fishes come from Ben & Gerry's "Phish Food".
I do my own fishing when I find time.

Detail from Wassily Kandinsky composition, Yellow, Red and Blue, 1925. The Russian artist was the first to create a completely abstract painting.

1 comment:

  1. Wow!! Ces cupcakes sont vraiment magnifiques et en plus ils ont l'air super bon!!! yum yum!