Happy National Cupcake Day everyone! Let’s celebrate!
This recipe serves 12
For the cupcake
- 1 1/2 cups unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, slightly softened
- 1 cup sugar
- 1 large egg
- 2 large egg whites
For the Ganache
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 cup heavy cream
Preheat the oven to 325 F and line a muffin pan with paper liners. Whisk together the dry ingredients for cupcake and stir vanilla into milk in a measuring cup. Beat the butter and sugar together until it’s light and fluffy. Then add the egg and egg whites in one at a time mixing well in between until the mixture turns creamy. Gradually add half the flour mixture. Then pour in the milk mixture and follow it with the rest of the flour. Spoon the mixture into the muffin pan and cook for about 18-20 minutes until light and slightly golden. Let the pan cool for about 20 minutes on a wire rack. Remove the cupcakes and allow a few more minutes to cool.
To make the ganache: Place your chocolate in a bowl and heat your cream to a simmer. Once simmering, pour the cream over the chocolate. Let sit for a minute then stir gently to melt chocolate and smoothen out the mixture.
Finally, take cupcakes and dip the top into the chocolate. Let them sit for about 20-30 minutes then dip a second time. Let the ganache set and then they’re ready to be served!
To save leftovers, store in room temperature wrapped in plastic wrap for about 3-4 days.
The Sprinkles Baking Book by Candace Nelson
June 9, 2017