Friday, 15 May 2015

Cupcake Brownies

My beautiful "Marguerite" made this for a friend. I was just an adviser on some details and a provider of the ingredients. 

She is an amazingly gentle, beautiful and innocent flower (she has always been) and I have always called her my Marguerite. She is special, special, special - clumsy and passionate in her actions, thoughtful and impulsive, pedantic and chaotic, joyful and gloomy... she is a constant opposite to herself and I adore her devoutness to everything she loves. My best friend, my little, grown up daughter... 

for the brownies:

90 g butter
170 g dark chocolate
40 g Dutch cocoa powder

60 g flour
30 g corn starch
1/4 tsp baking powder
1/4 tsp salt

2 eggs
180 g sugar
2 tsp vanilla extract

Nutella topping:

80 g Nutella
1 Tbsp cream cheese
1 Tbsp whipped cream

prepare the brownies:

1. In a heavy bottomed pan, melt together the butter + chocolate + cocoa powder.
2. In a bowl, mix together the flour + baking powder + salt
3. Whip the eggs + sugar + vanilla for 4 minutes. Add the chocolate mixture. Beat. Add the dry ingredients and fold gently to combine.
4. Distribute the mixture in the lined with paper cup pan. Bake at 170 C for 15-20 min. Check with a toothpick regularly. Do not dry the brownies out.
5. Transfer on a wire rack to cool.

prepare the topping:

Mix all the ingredients well to homogenize.
Top each cupcake. Decorate as desired.

Store at room temperature in an air tight container for no longer than 2 days.

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