23 March 2011

Chocolate Cupcakes with Spiked Orange Frosting

Hershey's Chocolate Cupcakes

1/2 stick of unsalted butter melted and cooled
6 tablespoons of Hershey's Cocoa powder
1 cup sugar
3/4 cup plus 2 tablespoons of flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk room temperature
1 egg room temperature
1 teaspoon vanilla
1/ cup boiling water

Pre heat oven to 350 degrees
Line cupcake tins with papers

In a large bowl, sift together cocoa, sugar, flour, baking soda, baking powder and salt.
Add butter, egg, milk and vanilla. Mix ingredients for 2 minutes. Slowly add boiling water and continue to mix. Batter will be thin.
Bake approx. 25 minutes.

Spiked Orange Frosting (from the book Crazy about Cupcakes by Krystina castella)

3 tablespoons of orange juice
3 tablespoons of Triple Sec
3 tablespoons of room temperature unsalted butter
3 cups confectioners sugar
1 1/2 teaspoons of orange zest
pinch of salt

In a small bowl mix the orange juice and Triple Sec.
In a medium bowl cream the butter. Add the sugar to the butter, alternating with orange juice mixture until desired consistency is reached.
Stir in 1/2 of zest and the salt. Beat on high speed for 1 minute until creamy.

Frost and put a pinch of leftover zest on top of cupcakes.


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