There was no other option. Cupcakes had to appear on my blog and it had to be fast and in my favourite flavour! Those, who know me, are aware of my love for cupcakes. Every time Bakesaurus and I are amazed by their look, size, decorations, and most of all, taste. They're a perfect portion to satisfy your sweet tooth (not mine). It's like getting an individual cake for dessert (or breakfast, or dinner, or a snack, or lunch...). No need to share... well, maybe with Bakesaurus. He has to try everything.

The flavour combo for this cupcakes was being created for years. Buttercream was the first thing to appear. I love white chocolate and I could include it in every recipe. So when I came across a swiss meringue buttercream with various flavour option I obiously chose the white chocolate one. I will never forget that day when the buttercream turned out so nicely (those were the times when each of my creations was accompanied with "I know it doesn't look so good, but it tastes very nice!" phrase). I put my finger in it, tasted it and fell silent. For the first time in my life, and actually the only time in my life, I rubbed my belly and made an "mmmmm" sound. It was a breakthrough.

Chocolate base was the flavour for my favourite cupcake. In 2011, I decided to find my way to the USA in order to learn how to bake real American cupcakes. Back then the only option was Camp America programme (I highly recommend it!) and working in the kitchen, so I applied. I was lucky enough to be placed at the amazing Camp Sangamon in the heart of Vermont (I ended spending there 4 summers) where I was an assistant cook. It was the head cook who shared her recipe for real, American cupcakes - chocolate and vanilla. I use those recipes until this day and I am very thankful for that.

The last component of my cupcake appeared at the very end of 2012, when I started working at one of the Warsaw bakeries - Qki. They make the best meringue cakes I have ever tried and they were actually the people who showed me how a real meringue should taste like! In the season, Qki makes an incredible meringue cake with mascarpone cream, cranberry jam made from scratch and almond flakes. It is their cake that have inspired me to add sour cranberries to my cupcake which, I must admit, was a good call! My cupcake has finally reached the ideal form. And I am very happy to finally share it with you.

Chocolate cupcakes with white chocolate frosting and cranberries

12 cupcakes

Ingredients:

Base:

1/2 cup (115g) unsalted butter at room temp.

3/4 cup sugar

2 medium size eggs

1 tsp vanilla extract

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup cocoa powder

3/4 cup milk

Buttercream

3 egg whites

160-200g icing sugar

a large pinch of salt

300g unsalted butter at room temperature

200g white chocolate chips

+ half of a jar of cranberries

+ fresh cranberries for decoration

Preparation:

1. Bake the cupcakes. Preheat the oven to 180oC. Line a 12-hole muffin tin with paper cups. Cream the butter with sugar until light and fluffy. Add eggs, one at a time, beating just until incorporated after each addition. In a separate bowl combine flour, baking powder, soda, salt and cocoa powder. Start adding dry and wet ingredients to the butter mixture in turns, starting and finishing with dry ones. Bake for 20-25 minutes until a toothpick inserted in the centre of a cupcake comes out clean. Cool for 10 minutes in the tin, then transfer the cupcakes to a wire rack.

2. Prepare the cream. In a metal bowl combine egg whites with icing sugar. Heat over a pot of simmering water (in so called, water bath). Pour water into a pot and make it boil. Place a bowl over the pot so it doesn't touch the water and reduce the heat. Heat until the sugar completely dissolves. Pour the mixture into a different, bigger bowl and beat for 8-10 minutes, until ir reaches room temperature. Gradually start adding chopped butter and continue to beat until the cream is smooth and thick. Melt the chocolate in a water bath, add to the buttercream and give it a good stir.

3. Decorate the cupcakes. Cut a 1,5-cm-deep piece from the top of each cupcake and fill with cranberries from the jar. Cover with buttercream using a piping bag or knife. Top with fresh cranberries.

4. Enjoy the taste of sweet and sour cupcakes.

K. & Bakesaurus

Log in to post a comment