JOCCA 5512 Manual De Instrucciones página 11

20-EN
CHOCOLATE CUPCAKES WITH DARK CHOCOLATE FROSTING (makes 14).
For the cupcakes:
-60 g/2 oz caster sugar
-60 g/2 oz unsalted butter, softened
-1 egg
-45 g/1.5 oz self raising flour
-15 g/0.5 oz cocoa
For the frosting:
-60 g/2 oz dark chocolate
-100 g/3.5 oz mascarpone, room temperature
METHOD
1. In a bowl, cream together the butter and sugar until pale. Add the egg and beat
until thoroughly combined. Sift the flour and cocoa into the bowl and fold into the
mixture until almost smooth.
2. Line the cupcake holes with cake cases and spoon the mixture equally between
them. Bake for 5 to 6 minutes. When the cakes are ready, turn them out onto a
wire rack to cool.
3. Whilst the cakes are cooling, begin to make the
frosting by melting the chocolate in a bowl over
a pan of gently simmering water. Stir until the
chocolate has melted moothly.
4. Remove the bowl from the heat and let the
chocolate cool slightly. Gently stir the mascarpone
into the cooled chocolate until thick and creamy.
Pipe or spoon the rosting onto the cooled cakes.
WHITE CHOCOLATE AND RASPBERRY CUPCAKES WITH BUTTERCREAM FROSTING
(makes 14).
For the cupcakes:
-60 g/2 oz caster sugar
-60 g/2 oz unsalted butter, softened
-1 egg
-60 g/2 oz self raising flour
-15 g/0.5 oz white chocolate, grated
-30 g/1 oz raspberry, chopped
For the frosting:
-60 g/2 oz white chocolate
-120 g/4 oz unsalted butter, softened
-250 g/8 oz icing sugar
-2 tbsp milk
METHOD
1. In a bowl, cream together the butter and sugar until pale. Add the egg and beat
until thoroughly combined.
2. Sift the flour into the bowl and fold into the mixture until almost smooth.
3. Fold in the chocolate and chopped raspberries. Bake for 5 to 6 minutes. When the
cakes are ready, turn them out onto a wire rack to cool.
4. Whilst the cakes are cooling, begin to make the frosting by melting the chocolate
in a bowl over a pan of gently simmering water. Stir until the chocolate has melted
smoothly.
5. Remove the bowl from the heat and let the chocolate cool slightly. Beat the butter
in a large bowl until soft. Add half of the icing sugar and beat until smooth.
6. Add the remaining icing sugar, cooled white chocolate and milk and beat until
creamy and smooth. Pipe the frosting onto the cooled cakes and decorate with half
a raspberry.
EN-21