domenica 14 settembre 2008

WhiteChocolate and Redcurrant Cupcakes

I am writing this post in defense of the too-many-times-abused cupcake category. I would like to give these cute little cakes the respect they deserve and show that they're not the tasteless spongy cakes you find at your work canteen. So here they are, fantastic and versatile as only ThePerfectDessert can be, ready to make your day brighter.

White chocolate and redcurrant cupcakes
(makes 12)

beat 100gr of butter and 100gr of sugar until pale. add 2 eggs and beat again. fold in 130 gr of sifted flour, the baking powder and the seeds from a vanilla beam. add three tablespoons of milk.
now put one spoon of the mixture in every paper case (paper cases make your cleaning less painful, and help preserve hygene) and bake in the oven at 180 degrees for 20-22 minutes.
now prepare the topping: melt 100 gr of white chocolate and in the meanwhile beat 150 gr of philadelphia cheese (or another kind of cream cheese) with 3/4 tablespoons of icing sugar and the seeds of another vanilla beam. add the melted chocolate.
before decorating the cupcakes, cut the top part of your little cakes (the part that comes out of the paper cases) to make them flat. now give them a good spread of topping and finish the decoration with redcurrants. alternatively, you can use blueberries or other fruits which you think go well with vanilla.

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