Monday, January 29, 2007

Elinors Chocolate Sourcream Cupcakes

MAKES 84 MINI CUPCAKES

CHOCOLATE SOURCREAM CUPCAKE
WITH VANILLA FROSTING

I tried this recipe by Elinor Klivans during the weekend. The result was moist and sweet milk chocolatey cupcake. Although I prefer slightly richer less sweet chocolate cupcakes, these are nevertheless tasted good. I frosted these with vanilla buttercream icing and sprinkled a couple of silver beads for decorations.

3 oz unsweetened chocolate, chopped
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1/2 cup unsalted butter at room temperature
1 1/4 cup sugar

2 large eggs
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup water

Preheat oven to 350 F. Line cupcake tin with cupcake liners. Put chocolate in bowl over the double boiler or a pot of simmering water and melt chocolate until it is melted and smooth. Set aside to cool slightly. Beat butter and sugar till creamy, the add the melted chocolate. Mix well. Then add egg one at a time, beating well after each addition. Mix in the vanilla and beat till the mixture is slightly lighter in colour. Mix in the sour cream till there are no streaks in the batter. Mix in the flour alternating with water, making sure that you mix them well. Scrape the sides of the bowl. Scoope or spoon batter into cupcake liners. Bake for about 23-25 minutes or when a cake tester inserted into the cupcake comes out clean.

CHOCOLATE SOURCREAM CUPCAKES



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