How To: Make chocolate espresso cupcakes with Design Sponge

Make chocolate espresso cupcakes with Design Sponge

How to Make chocolate espresso cupcakes with Design Sponge

In this video Sarah Magid shows how to make dark chocolate cupcakes with espresso butter cream along with sugar flowers as follows:
-The dry ingredients include unsweetened cocoa powder, organic cane sugar, flour, baking soda and salt. Mix all these together and sift them together and keep aside.
-The wet ingredients include 2/3rd cup organic canola oil, 2 cups of water, 2 teaspoon white distilled vinegar, one tablespoon of vanilla extract. Mix them all together.
-Now mix all the wet mixture into the dry mixture and mix it all properly.
-Now use a soup ladle to pour the above batter into the cupcakes and bake it in a preheated oven at 350 degrees.
-Now for frosting we take 1 cup of organic milk and 1/4th cup of organic flour. We heat this mixture on a medium flame and whip it.
-Now take butter, add 1 cup sugar to it and whip it in a whipper machine, then add the milk and flour mixture add whip it all nicely. Then add 1 and 1/2 teaspoon of espresso to it and whip it all to get thick creamy texture.
-Now to make flowers we take gum paste and knead it to make it a bit soft. Pour some organic corn starch on a flat surface and with the help of a plastic roller roll the gum paste into thin round sheet.
-Take flower cutters and make flowers out of that gum paste sheet and with the help of your hand or some round end object press its petals so that they stand out and leave them to dry for some time.
-Now on your cupcakes pour the frosting prepared, with the help of a cone in a circular motion and put the flowers on top of them.

If you follow these simple steps you will be able to make your chocolate cupcakes.

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