Sunday, 6 April 2014

Demerara Chocolate Cupcakes with ButterCream Icing

I have been wanting to experiment with demerara sugar for quite some time. It is the warmer, more organic kind of brown sugar, which is now available in almost every super market and is not very expensive either! I bought a small box of Mawana's (this is the one brand I saw almost every where) - about 500 grams for INR 85/- .
Demerara sugar is named so, because it originally came from the sugar cane fields of the Demerara Colony in Guyana. It is a brown raw - cane sugar which has a crunchy texture - perfect for biscuits / cookies, in in today's case - cupcakes! :D These are vegetarian ones ( I shall put in a little sub for those who wish to use eggs)

Ingredients

For the cupcakes

Makes around 6 Cupcakes
(Standardized measures to be used - i.e. - the same size of cup for all ingredients)

2 cups of plain flour (If you are using self raising flour, halve the quantity of baking soda and dont add the baking powder)
1 1/2 cups of demerara sugar
2 teaspoons of cocoa powder
1 teaspoon of Baking powder
1 teaspoon of Baking soda
A pinch of salt
1 tablespoon of vanilla essence
1/2 cup of vegetable oil (you can use canola too)
3 tablespoons of milk
1 tablespoon of white vinegar

For the icing

Today, we will be making some buttercream icing, for which you will need -

100 grams unsalted butter at room temperature
400 grams of icing sugar
75 grams of dark chocolate melted over double boiler (if you don't know what a double boiler is, check one of my previous recipes HERE.)
And a lot of elbow grease :D



Procedure

Cupcakes -
Sift the flour, baking soda, baking powder, salt and cocoa powder into a mixing bowl. Add the sugar. Fold in the oil, the milk, the vanilla essence till you reach a porridge like consistency. (Add more milk if required. 
Line and bake your cupcake tins/ moulds. Lastly add the vinegar and whisk until you see the mixtures effervescence. Fill the cupcake tins until they are 3/4 th full and bake them in the oven at 180 C for 18 to 20 minutes. Take them out and keep them aside to cool.


Icing-
In a big bowl, keep whisking the butter until it becomes light and a little pale (donot over whip and hold the bowl from the top rim, not the bottom; or else your body heat will melt the butter). This should take a good four continuous minutes/ 1 and a half if you are using any electrical appliance.
Once that is done, add the icing sugar in parts (make four parts - 100 grams each) and keep whisking till all of it is folded in, and has a thick, luscious and creamy consistency. 
Check that the chocolate has completely cooled (it shouldn't even be warm) and is still liquid - slowly add it, and fold it in. (her you could also add a few drops of chocolate/ vanilla essence if you want. You could also substitute chocolate with a color of your choice- two drops of food color should be good to go! )
Let the cream sit in the fridge (bottom rung) for a maximum of 3 minutes. Load it into a piping bag. 

Once you have made sure that your cupcakes are completely cooled, pipe on your buttercream icing throw in a few sprinkles, and you are good to have a delicious cupcake party!! :)
Your cupcakes will have a pleasantly firm texture, with possible crunchy bits of demerara sugar in between. The brown sugar makes the cupcakes heavier and more filling. 



P.S - those wishing to use eggs- substitute the baking soda and vinegar with 2 well whisked eggs. And increase a teaspoon of vanilla essence! :) Hope this tip helps! 



I hope you liked this recipe. Please leave a comment below, if you would like me to do something more like this/ something different. I would love to hear what you have to say! 



Until next time,
Cheers! :)





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