I’m inaugurating the first cupcake recipe on the blog with vanilla cupcakes and chocolate whipped ganache (the vanilla cupcake recipe comes from the blog Fashion Cooking). Buttercream is out; it’s really not my thing. Whipped ganache is much lighter (to my taste!)
I made these little marvels for a baby shower (which explains the sugar paste dummy ^^). I really liked the cake, very light, very soft, and you can really taste the vanilla. As for the whipped ganache, no surprises, and it’s very good! In short, we all loved it! 🙂
Ingredients & preparation
3 components · Full recipe
Vanilla Cupcakes
Ingredients
- 240 g (8.5 oz) plain flour
- 280 g (9.9 oz) caster sugar
- 1 tablespoon baking powder
- a pinch of salt
- 80 g (2.8 oz) unsalted butter at room temperature
- 25 cl (8.5 fl oz) whole milk
- 2 eggs
- 1 tablespoon vanilla extract
Preparation
1
Preheat the oven to 170°C / 340°F. Place 16 paper cases in a muffin tin.
2
Using a stand mixer, beat together the flour, sugar, baking powder, salt and butter on low speed until the mixture resembles fine breadcrumbs. Gradually pour in half the milk and beat on medium speed until fully incorporated.
3
Whisk together the eggs, vanilla extract and remaining milk in a separate bowl for a few seconds, then pour into the batter and continue beating until smooth. Do not overmix.
4
Fill the paper cases two thirds of the way with the batter using an ice cream scoop, and bake for 30–35 minutes.
5
Leave the cupcakes to cool in the tin for 15 minutes before transferring to a wire rack. Allow to cool completely before topping with the chocolate whipped ganache.
6
If the cupcakes have risen too much, don’t hesitate to level them off with a serrated knife to get a nice flat surface.
Milk Chocolate Whipped Ganache (to be started the day before)
Ingredients
- 75 g (2.6 oz) milk chocolate
- 60 g (2.1 oz) double cream
- 1 g (0 oz) gelatine (1/2 sheet)
- 125 g (4.4 oz) cold double cream
Preparation
1
Soak the gelatine in cold water to rehydrate.
2
Heat the 60 g (2.1 oz) of cream in a small saucepan.
3
While the cream heats, break the chocolate into pieces in a bowl.
4
Off the heat, add the wrung-out gelatine to the cream and stir.
5
Pour a third of the cream over the milk chocolate and stir with a spatula to create an emulsion. Add the second third, then the third, until you get a smooth, homogeneous mixture.
6
Add the 125 g (4.4 oz) of cold cream and stir. Blend briefly with a hand blender to fully combine.
7
Cover with cling film touching the surface and refrigerate overnight.
Assembly
Ingredients
- None
Preparation
1
The next day, whip the chocolate ganache with an electric mixer until firm enough to pipe but not over-whipped. Transfer to a piping bag fitted with a star nozzle.
2
Pipe onto the cupcakes, starting from the outside and working towards the centre.
Gallery
