Thursday, June 17, 2010


The lovely Sal came up with this fantastic cupcake recipe using our drinking chocolate. Sal has a great blog called 'projects for a rainy day'. The weather was wild in Ballarat this morning, perfect weather for one of her projects and yummy chocolate cupcakes!!

Hot Chocolate Cupcakes

for the cakes

200 grams plain flour
200 castor sugar
75 grams brown sugar
30 grams Grounded Pleasures Hot Chocolate*
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 eggs
75 mls natural yoghurt
1 (generous) teaspoon vanilla
90 grams butter
60 mils corn mils
150 mils water
* highly recommend, available from...

for the icing

2 egg whites
240 grams white sugar
¼ teaspoon cream of tarter
150 mils water
1/3 cup corn flour
vanilla extract
pink colouring

Sift dry ingredients into a bowl and set aside. Whisk eggs, vanilla and yoghurt together until thick and creamy. Melt butter and pour into a large bowl, add oil and beat vigorously. Continue to beat as you add water. Add dry ingredients all at once and continue to beat on a low speed. Gradually add egg mixture and beat until combined, glossy and smooth. Spoon into cake pans (no more than two thirds full) and bake for 15-20 minutes at 180˚C. Allow to cool completely before topping generously with pink marshmallow icing.

To make the icing, combine egg whites, sugar, cream of tarter and water in a bowl and sit over a pan of simmering water (but make sure it’s not touching the water). Beat with an electric beater. As the mixture gets frothier and thicker, start adding the corn flour slowly. The icing will keep getting thicker and eventually form stiff peaks (this will take a few minutes). Remove from the heat and add vanilla and pink colouring.

I recommend wearing an apron for this as the mixture tends to splatter!
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