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http://www.lifestylefood.com.au/recipes/15107/triple-chocolate-cupcakes

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Triple Chocolate Cupcakes

A deliciously dark chocolate treat.

Ingredients

  • Milk Chocolate Frosting

Method

  • 1.

    Preheat oven to 145ºC/275ºF/Gas mark 1–2.

  • 2.

    Cream butter and sugar on high speed in mixer for between 5 and 20 minutes, depending on softness of butter.

  • 3.

    Mixture should turn from yellow to off-white.

  • 4.

    Add eggs, one at a time, beating between additions. Do not allow mixture to split.

  • 5.

    In a medium bowl, sift flour and baking powder together.

  • 6.

    In a separate bowl, combine milk and vanilla bean paste.

  • 7.

    Add half the flour mixture and half the milk mixture to the butter mixture. Mix well.

  • 8.

    Add remaining flour mixture and remaining milk mixture to butter mixture. Mix well. Fold in combined chocolate buds.

  • 9.

    Using an ice-cream scoop, spoon mixture into cupcake foils. Bake for 30 minutes, turning tray around once at 15 minutes.

  • Milk Chocolate Frosting:

  • 1.

    Using electric beaters, cream butter and icing sugar on high

  • 2.

    Speed for 5 to 10 minutes, depending on softness of butter.

  • 3.

    Add egg whites, lemon juice, vanilla bean extract and melted chocolate. Cream an additional 3 minutes.

  • 4.

    Spread over cooked cupcakes

  • Decoration:

  • 1.

    Cover cupcakes with chocolate butter cream frosting. Roll in chocolate shavings. Decorate with yellow chick sugar shape.

  • 2.

    For three different frostings, use the same recipe and replace milk chocolate buds with white and dark chocolate.

Notes



Recipe taken from the book "Sparkle Cupcakes: The Little Black Book" by Kathryn Sutton, 2011

RRP $29.95

www.newholland.com.au

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Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Triple Chocolate Cupcakes.

 
 

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Posted by Kailah!Report
Yumm.......
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