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Vanilla Cupcakes with Dark Chocolate Ganache and Sprinkles (For Nicholas)

Makes: 12 Normal size Cupcakes and 28 mini Cupcakes

Ingredients for the Cupcakes:

 

1/2 cup unsalted Butter, room temperature

2/3 cup granulated white Sugar

3 large Eggs

1 teaspoon Vanilla Essence

1 1/2 cups all purpose Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1/4 cup Milk

Method:

  1. Preheat oven to 180˚C.
  2. Line 12 muffin cups with paper liners. (or 28 mini cupcake cups)
  3. In the bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the vanilla essence and mix in.
  6. In a separate bowl whisk together the flour, baking powder and salt.
  7. Add the egg mixture and milk to the flour mixture and mix well but do not over beat.
  8. Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or when a toothpick inserted into a cupcake comes out clean. (Check a few minutes before the stated baking time, maybe at 15 minutes, to prevent the cupcakes from over baking. And for the mini cupcakes 8-10 minutes).
  9. Remove from oven, take the cupcakes out of the pan and place on a wire rack to cool.
  10. Once the cupcakes have completely cooled, frost with the Ganache and dip in the sprinkles.

Ingredients for the Ganache:

250g dark or white Chocolate, chopped

1 cup Cream

Method:

  1. Melt the chocolate and cream very slowly over a low heat and stir constantly until smooth.
  2. Let cool, but do not refrigerate and dip the cupcakes into the Ganache.
  3. For a “set” Ganache, put the chocolate mix in the refrigerator.

Tip: When making a white chocolate Ganache, keep the heat low, it can burn quicker.

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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

One response »

  1. These look so cute and they have a perfect sponge!

    Reply

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