Friday, October 21, 2011

My FAVORITE Cupcakes

Hey kiddos!
The other day, I made my favorite cupcakes ever. 
They're my favorite for a couple of reasons.

1. They're super fun to make.
2. They taste delicious!
3. They're a complete paradox. Only 4 ingredients, but it's a complicated recipe.

So, first, you preheat your oven to 275 degrees.

Then, separate your eggs.

Then, heat water in a pot (or, if you're fancy like me, the bottom pot of your double boiler). Make sure that there's enough room above the water for a heatproof bowl to sit on top of your water-pot without having the bottom of the bowl touch the water.
You don't want the water to boil, just a gentle simmer. So put it on the range on low heat.
Then put your chocolate and butter in the pot.

And stir until the mixture becomes nice and creamy.

Alright. Perfect.
Now, take your chocolate off the heat and let it cool.
While that is cooling, whip up your egg whites.

{Hmm... Not quite...}

There you go!
Then, add your sugar and whip them again until stiff peaks form, but make sure they are not dry.
When that's done, add your yolks to your chocolate mixture.

And whip them in.
Then, take 1/4 of the whites mixture, and add it to the chocolate mixture.

Then, when that's combined, add it to the whites mixture, and GENTLY fold it in.
{Make sure to be gentle- you don't want the whites to collapse.}

Lookin' good!
Now, pour it in your cups and bake for 20-25 minutes!

(And after!)

They're best with fresh whipped cream, but I got lazy and just used the stuff out of a can.

Flourless Chocolate Cupcakes
(From Martha Stewart's "Cupcakes")
Yields 22
{I halved the recipe}

-6 tablespoons (3/4 stick) unsalted butter
-8 oz bittersweet chocolate, coarsely chopped. (Or 1 1/2 cups semisweet chocolate chips)
-6 large eggs, room temperature
-1/2 cup sugar

Preheat oven to 275 degrees. Line standard muffin tins. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
Divide batter evenly among lined cups, filling each 3/4 full. Bake until cupcakes are just set in centers, about 25 minutes. Let cool, the centers will sink. 

Much love.
- Emily.

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