Home' Trinidad and Tobago Guardian : February 12th 2017 Contents W Section
Sunday, February 12, 2017 guardian.co.tt Sunday Guardian
WOW MAGAZINE | A7
Black Forest Cupcakes
For the Cupcake
3 ozs bittersweet chocolate, finely chopped
1/3 cup unsweetened cocoa powder (regular or
3/4 cup hot water
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons canola oil
2 large eggs
2 teaspoons white vinegar
1 1/2 teaspoons vanilla extract
For the Filling and Topping
1 1/4 cups cherry pie filling, store bought or homemade
1 1/2 cups heavy cream
1/4 cup granulated sugar
Finely chopped chocolate or real chocolate sprinkles,
1. Preheat oven to 350 degrees F. Place the chopped
chocolate and cocoa powder in a medium bowl, then
pour hot water over chocolate mixture and whisk
until smooth. Transfer bowl to refrigerator and chill
20 minutes, stirring once halfway through chilling,
until cooled (or 10 in freezer stirring once).
2. Meanwhile, in a mixing bowl, whisk together flour,
granulated sugar, salt and baking soda. In a separate
mixing bowl, whisk together canola oil, eggs, vinegar
and vanilla. Pour chocolate mixture into oil mixture
and stir until well combined, then add flour mixture
and whisk until smooth.
3. Divide batter evenly among 12 paper lined muffin
cups (about 1/4 cup in each). Bake in preheated oven
until toothpick inserted into center comes out clean,
17 - 19 minutes. Allow cupcakes to cool in baking
tin several minutes then transfer to a wire rack. Cool
4. Cut a hole in the centre of each cupcake (big enough
to fit 1 1/2 tablespoons filling. Add about 1 1/2 - 2
tablespoons cherry pie filling to holes in cupcakes.
5. In a mixing bowl, using an electric hand mixer, whip
heavy cream on high speed until soft peaks form.
Add 1/4 cup granulated sugar and whisk until stiff
peaks form. Pipe whipped cream over cupcakes then
top each with a cherry and garnish with finely chopped
chocolate or sprinkles. Store in an airtight contain-
er in refrigerator. Allow to rest at room temperature
about 20 minutes before serving.
You know Valentine’s Day is coming when you
start seeing pink, red, white and other chocolate
coloured treats on display. Bakeries especially, bring
on the creativity in their offerings and everyone is
sure to find something sweetly tempting to share that
feeling of love.
Today’s offerings are no different, for I have chosen
a few sweet treats that we can all get into easily on
Valentine’s Day in our own kitchens.
Sponge Cake with
1 3/4 cups cake flour
2 teaspoons baking powder
1 1/4 cups milk
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
5 teaspoons vanilla extract
6 oz. unsweetened chocolate
6 3/4 cups confectioners’ sugar
1 tablespoon decorative sprinkles
1. To make the cake: Heat oven to 350 degrees F. But-
ter the bottom of a 9-inch by 13-inch baking pan.
Fit parchment paper into the bottom of the pan;
butter the parchment and pan sides and dust with
flour. Set aside. Sift the flour and baking powder
together and set aside.
2. Heat 1 cup of milk just to a boil. Stir in 2 tablespoons
butter and keep hot. Beat eggs in a large bowl using
a mixer set on high speed until they become foamy.
Add the granulated sugar, salt, and 2 teaspoons
vanilla and beat until batter doubles in volume and
becomes very thick and pale -- about 5 minutes.
3. Reduce mixer speed to low and add the hot milk
and butter. Add the flour mixture, in 1/4 cupfuls,
scraping sides occasionally. Pour the batter into the
prepared pan and bake until a wooden skewer insert-
ed into the middle of the cake comes out clean -- 25
to 30 minutes. Let cool for 15 minutes on a wire
rack. Release the cake and cool completely.
4. Make the frosting: Melt the remaining 1 cup butter
and chocolate over a double boiler. Transfer to a
large bowl, add the confectioners’ sugar and beat
using a mixer set on medium speed. Add the remain-
ing 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons
milk and continue to beat until fluffy.
5. Assemble the cake: Cut the cake into two 9-inch by
6 1/2-inch halves. Split each half into 3 layers using
a long serrated knife.Place one layer on a cake plate.
Spread 1/2 cup frosting over the layer. Repeat with
remaining layers. Frost cake top and sides and dec-
orate with sprinkles.
6 large egg yolks
3/4 cup sugar
2/3 cup milk
1 lb mascarpone cheese or 2 packages (8 oz each) cream
1 1/4 cups whipping (heavy) cream
1/2 teaspoon vanilla
1/4 cup brewed espresso or very strong coffee, chilled
2 tablespoons rum
2 packages (3 oz each) ladyfingers
1 1/2 teaspoons baking cocoa
1. In 2-quart saucepan, beat egg yolks and sugar with
wire whisk until well mixed. Beat in milk. Heat to
boiling over medium heat, stirring constantly; reduce
heat to low. Boil and stir 1 minute; remove from heat.
Pour into medium bowl; place plastic wrap directly
onto surface of custard mixture. Refrigerate about 1
hour or until chilled.
2. Add cheese to custard mixture. Beat with electric
mixer on medium speed until smooth; set aside.
3. In chilled medium bowl, beat whipping cream and
vanilla with electric mixer on high speed until stiff;
set aside. In a small bowl, mix espresso and rum.
4. Separate ladyfingers horizontally; brush with espres-
so mixture (do not soak). In ungreased 11x7-inch
glass baking dish, arrange half of the ladyfingers in
single layer. Spread half of the cheese mixture over
ladyfingers; spread with half of the whipped cream.
Repeat layers with remaining ladyfingers, cheese
mixture and whipped cream. Sprinkle with cocoa.
Refrigerate at least 4 to 6 hours to develop flavours
but no longer than 24 hours. Store covered in refrig-
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