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recipes:dessert:cakes:chocolate_brownie_cupcakes

Table of Contents

Ingredients

  • 2.5 oz unsweetened chocolate, chop chop
  • 3.4 cup + 3 tbsps cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 7 tbsps butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1/2 cup walnuts, chop chop
  • 1 1/4 tsp vanilla

Method

  1. Preheat oven to 350F. Line muffin pan with cupcake liners.
  2. Melt chocolate in a double boiler. Cool.
  3. Sift flour, baking powder and salt onto wax paper
  4. Hand mix butter and sugar in a large bowl
  5. Beat eggs lightly and add to butter/sugar.
  6. Add cooled chocolate. Blend thoroughly.
  7. Slowly add sifted ingredients.
  8. Beat until smooth, stir in nuts and vanilla.
  9. Bake 20-22 minutes or until clean toothpick.
  10. Cool completely before frosting.

Frostings

Seven Minute Frosting:

  • 2 egg whites
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1 tbsp light corn syrup
  • 1 tsp vanilla
  • 1/2 tsp salt
  1. In the top of a double boiler off the heat, mix all ingredients except vanilla.
  2. Beat on low for 1 minute.
  3. Put bowl over simmering water, reduce heat to medium. Beat constantly for seven minutes, or stiff peaks and tripled volume.
  4. Take off heat, beat 2-3 minutes until cooled, thick and glossy. Beat in vanilla.

Peanut butter Frosting

  1. Place 1 cup above frosting in a bowl. Whisk in 1/2 cup smooth peanut butter. Gently fold in the rest of the frosting.

Honey Frosting

  1. Reduce sugar to one cup in above frosting. Add 1/2 cup honey. You may need to beat longer.

Notes

Cat Cora, Cooking from the Hip.

recipes/dessert/cakes/chocolate_brownie_cupcakes.txt · Last modified: 2017/12/19 19:42 by admin