August 4, 2011

Light Chocolate Cupcakes Topped with Sponge Candy

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Chocolate Cupcake with Raw Sugar Frosting
Chocolate Cupcake
light chocolate cupcakes with raw sugar frosting 
and topped with bits of sponge candy

Food Friday

It's been ages since I made chocolate cupcakes. I have small bits of sponge candy, also called honeycomb because of its open fluffy texture, and thought they would be great as topping for chocolate cupcakes. I wasn't in the mood for the too rich dark ones so I used natural cocoa powder for lighter but still chocolaty cakes. I love the crunch and extra sweetness of the sponge candy, perfect with the soft melt-in-your mouth cupcakes. If you prefer really dark moist rich cakes the recipe is here

Light Chocolate Cupcakes
2 cups all-purpose flour
½ cup natural cocoa powder (not Dutch processed)
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup room temperature butter
1½ cups sugar
1 tablespoon vanilla extract
3 eggs, separated
1 cup ice-cold water
  • Line cupcake tins with baking papers. 
  • Preheat oven to 350°F. 
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and baking soda; set aside. 
  • In the bowl of a standing mixer with the paddle attachment, beat butter for 1 minute; add sugar and vanilla and beat on high until light and fluffy. Add egg yolks, one at a time, beating each time until just incorporated.
  • Add flour mixture alternately with water, beating until smooth. Transfer mixture into a bowl; set aside. 
  • Wash the bowl thoroughly. With wire whisk, beat egg whites until stiff and glossy. Mix a little of the egg whites into the flour mixture to lighten. Fold the rest of the egg whites into the flour mixture. Spoon about ¼ cup of dough into each cup. Bake for 15 to 20 minutes or until cake test is done. Cool completely before frosting.
Golden Raw Sugar Frosting
1 cup coarse golden raw sugar
1/3 cup water
1 tablespoon vanilla extract
2 egg whites
¼ teaspoon cream of tartar
  • In a small bowl, heat sugar and water until sugar dissolves. Bring to a boil until bubbly; turn heat off.
  • In the bowl of a standing mixer with wire beater, beat egg whites and cream of tartar to soft peaks; slowly add hot syrup while beating on high speed until frosting is thick and satiny.

5 comments:

Vhen said...

sweet but yummy!

have a great weekend!

http://vhen.blogspot.com/2011/08/i-heart-tutti-frutti.html

see yah!

maiylah said...

oh wow...can you please please please send some over? :)
am craving for one of these melts-in-your-mouth cupcakes! so far isa pa lang natikman ko dito that i really liked...and she doesn't do deliveries! malas ko...lol.

Luna Miranda said...

i'd have one without the frosting, please.:p
it's been awhile since i had a really good choco cupcake.

Joy said...

I love this cupcake. It is so unique.

wok with ray said...

My goodness, your cupcakes look very moist. I don't mind having a couple of those cupcakes Oggi. Love your shots of these cupcakes - beautiful.

~ ray ~

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