I love these Chocolate Cranberry Cupcakes. They are chocolately and soft. The tangy sweetness of the dried cranberries in the cake made a perfect combination that I’m sure nobody can resist to have a bite. This is also an idea treat for breakfast or snack or even for any occasion. Have a try on this recipe and I’m sure you will agree. ♥
Chocolate Cranberry Cupcakes 巧克力蔓越莓小蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 11 cupcakes
Ingredients
- 80g Dried cranberries
- 3 tbsp Rum
- 175g Butter, softened
- 175g Icing sugar - (I used 150g), sifted
- 45g Valrhona cocoa powder
- 90g Hot water
- 1 tsp Vanilla extract
- 3 Large Eggs
- 75g Whipping cream 动物鲜奶油
- 175g Plain flour
- ½ tsp Baking powder
- ½ tsp Baking soda
Ganache Cream - 120g semi-sweet chocolate, chop to small pieces
- 10g butter
- 80g whipping cream
- ½ tsp vanilla extract
Instructions
- Soak dried cranberry with 3 tbsp of rum for one hour.
- Sieve cocoa powder with hot water and set aside.
- Sieve plain flour, baking powder and baking soda together.
- Beat butter and icing sugar together till pale at medium speed. Gradually add in cocoa mixture and vanilla extract, mix well.
- Add eggs one at a time mixing until incorporated and slowly add whipping cream into it, mix well.
- Stop machine and fold in in flour with a rubber spatula, do not over mix and lastly add in dried cranberries together with the rum, mix well.
- Spoon chocolate batter into muffin cups to ¾ full.
- Bake in preheated oven 170C for 25-30 mins or skewer inserted into centre of the cake comes out clean.
- Leave cake to cool on wire rack and spread some ganache cream on top of cake using a palette knife or dust some icing sugar over it.
- Ganache cream - Melt chocolate pieces and butter in double boiler and set aside. Lightly boil whipping cream stir well and pour into melted chocolate, stir till smooth and leave to cool.
Recipe adapted from 常温蛋糕经典100 with slight modification
3.5.3226
巧克力蔓越莓杯子蛋糕
* 巧克力和蔓越莓真的很般配。蛋糕松软蔓越莓酸甜气味，口感真的很不错！
材料：可做约11个纸杯
- 80克 蔓越莓干
- 3汤匙 兰姆酒
- 175克 软牛油
- 150克 糖粉，过筛
- 45克 可可粉
- 90克 热水
- 1茶匙 香草香精
- 3个 大鸡蛋
- 75克 动物鲜奶油
- 175克 低筋面粉
- 1/2茶匙 苏打粉
- 1/2茶匙 泡打粉
巧克力酱
- 120克 半甜巧克力，切碎
- 10克 牛油
- 80克 动物鲜奶油
做法：
- 将蔓越莓干与兰姆酒浸泡一个小时。
- 过筛可可粉与热水拌匀成可可糊备用。
- 将面粉，苏打粉及泡打粉一起过筛备用。
- 牛油及糖粉一起打发至呈现泛白后（用中速度），加入可可粉及香草香精拌匀。
- 鸡蛋一个一个下，打均匀后，鲜奶油慢慢加入打匀。
- 倒入过筛粉类，用刮刀翻拌均匀（不要过度的搅拌），最后加入酒渍蔓越莓一起拌匀即可。
- 将蔓越莓糊分别倒入纸杯中8分满。
- 放入预热烤箱摄氏170度烘烤约25-30分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
- 蛋糕待凉后涂上巧克力浆或撒上适量的糖粉即可。
- 巧克力酱 – 巧克力碎和牛油放在碗中，隔水加热至巧克力融化，备用。用小火煮动物鲜奶油至为滚。然后倒入融化巧克力，搅拌至顺滑，待凉。
Enjoy!
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