Thursday, 6 November 2014

Chocolate Plum Cupcake



or ...
Cupcakes for Remembrance Day

for the cupcakes:

3 eggs, at room temperature
130 g brown sugar
170 g granulated sugar
180 ml buttermilk, at room temperature
140 g yogurt, at room temperature
50 g honey

300 g all purpose flour
58 g unsweetened cocoa powder
5 g baking soda
6 g baking powder

140 g ground almonds
170 g melted butter
250 g plum purée

for the chocolate-praline ganache:

use one recipe of Chocolate Praline Ganache


Prepare the baking pan, lining with paper cups.
Preheat the oven to 190 C.

prepare the plum purée:

3 big plums would do the work + few drops of lemon juice

Pit and peel the plums. Process them in a blender until puréed well. Squeeze 2-3 drops of lemon juice if you want to keep the colour of the fruit before it oxidized. Set aside until needed.  

prepare the cupcakes:

1. Whisk the eggs and brown and granulated sugar lightly. Stir in the milk, yogurt and honey.
2. Sift the flour, cocoa powder, baking soda and baking powder, adding to the egg mixture.
3. Add the almonds.
4. Stir in the melted butter and the purée.
5. Scoop the batter into the paper cups, filling them 3/4 of their volume.
6. Bake for about 20-25 min, checking with a toothpick for readiness.
7. When ready, leave the cupcakes on a wire rack to cool completely.



prepare the ganache:

follow the recipe in Chocolate Praline Ganache post



Tailoring:

Pipe the slightly cooled ganache over the cupcakes. Decorate as desired.



Check the post I wrote for Moms and Munchkins on how to make a gum paste poppy flower.

November is a special month of honouring Canadian solders and people proudly wear this beautiful, symbolic flower on their chests.  

Remembering is how we all sculpt our future. 



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