Dark Choco­late Cup­cake with Caramel-earl Grey Frost­ing

Yummy (Philippines) - - Our Trend -

Two thou­sand seven marked the be­gin­ning of the cup­cake in­va­sion. Ev­ery­one went crazy over the treats and, be­lieve it or not, the fas­ci­na­tion lives on. In this recipe, the ad­di­tion of Earl Grey tea to the frost­ing gives the cup­cakes a fresh new twist.

Makes 24 pieces Prep Time 30 min­utes Bak­ing Time 22 min­utes

✔ ¾ cup plus 1 ta­ble­spoon

cake flour ✔ ¼ cup Dutch-pro­cessed

co­coa pow­der ✔ ½ ta­ble­spoon bak­ing pow­der ✔ ¼ tea­spoon salt ✔ ½ cup plus 2 ta­ble­spoons

sugar, di­vided ✔ ¼ cup veg­etable oil ✔ ¼ cup plus

1 ta­ble­spoon wa­ter ✔ 4 large eggs, sep­a­rated ✔ ¼ tea­spoon cream of tar­tar

FOR THE FROST­ING ✔ 1½ cups evap­o­rated

milk, di­vided ✔ 5 bags Earl Grey tea ✔ ¹⁄³ cup sugar ✔ ¹⁄³ cup corn­starch ✔ 1 ta­ble­spoon but­ter, soft­ened

✔ dark choco­late curls, to gar­nish

1 Pre­heat oven to 325°F. Line 2 (12-hole) muf­fin pans with cup­cake lin­ers; set aside. 2 Sift flour, co­coa pow­der, bak­ing pow­der, and salt into a bowl. Add ¼ cup plus 1 ta­ble­spoon sugar and mix well. 3 Make a well in the cen­ter and add oil, wa­ter, and egg yolks. Stir with a wooden spoon. 4 Beat egg whites, the rest of the sugar, and cream of tar­tar in a sep­a­rate bowl. Beat un­til stiff but not dry. 5 Fold half of the egg-white mix­ture into the egg-yolk mix­ture. Fold gen­tly un­til mix­ture loosens slightly. Add the rest of the egg-white mix­ture and fold gen­tly un­til com­bined. 6 Di­vide mix­ture equally among muf­fin cups. Bake for 22 min­utes or un­til a tooth­pick in­serted in the cen­ter comes out with moist crumbs. Re­move cup­cakes from pans and cool on wire racks be­fore frost­ing. 7 Make the frost­ing: Heat ½ cup evap­o­rated milk. Steep tea bags in hot milk for 5 min­utes. In a dou­ble boiler over medium heat, com­bine in­fused milk, re­main­ing milk, sugar, and corn­starch. Stir with a wire whisk un­til thick and creamy. Re­move from heat and whisk in but­ter. Cool for 5 min­utes. 8 Dip cooled cup­cakes in frost­ing. Cool com­pletely. Gar­nish with choco­late curls. Serve chilled or at room tem­per­a­ture.

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