Thursday, 17 January 2008

Fool proof Dark Chocolate and Cherry cup cakes

I love making up recipes and adapting old favourites.Cup cakes are really nice and versatile.They look pretty at children's parties but can also be sophisticated and grown up.For a friend's wedding I made a main sponge cake for the wedding party and dotted around were cascades of gorgeous gold dusted cup cakes for the guests.It's a really easy and fun way to serve large amounts of people and make sure that everyone gets a slice of the action!
A while ago I rediscovered "Spelt" flour which is a wheat flour that was widely used during the Roman Empire and all over Europe through out history.
The gluten content is high but tolerated by many people with allergies...I have a slight wheat intolerance and since discovering "Spelt" Flour I can stuff my face with cakes and bread without feeling ill! For more info read:http://www.dovesfarm.co.uk/organic/info-spelt.htm
Spelt is a slightly nutty flour and mainly used for flat breads.I decided to experiment and make something sweet.So with the addition of lush 70% cocoa dark chocolate,tinned morello cherries and topped with chocolate frosting I made a mean tasty and absolutely gorgeous treat.

Here's the recipe:

preheat oven 190c/375F/gas mark 5
For the cup cakes (makes 12)
125g of Spelt Flour (optional.you can use wheat flour if you wish)
1tsp baking powder
100g 70% cocoa dark chocolate
1tsp vanilla extract
1tsp cocoa
125g caster sugar
pinch of salt
2 eggs
50ml of rapeseed oil
2tbsp of freshly brewed coffee cooled
tinned morello cherries

Line the cup cake/muffin tray with paper cases. In a bowl break the chocolate and place over a pan of boiling water(bain marie)until completely melted and glossy.Leave to cool.
In another bowl beat the eggs with the sugar until light and fluffy.Add the rapeseed oil,vanilla extract and stir well.
Mix all the dry ingredients together and sift.Do not remove the husky bits from the Spelt Flour as these will not pass through the sieve just put them back into the sifted flour.
Mix the cooled chocolate into the egg mixture and stir until smooth.Stir in half the flour mixture and fold.
Add the coffee and the remaining flour. Spoon the cake mixture into the paper cases but only half way because now you need to add the cherries.
Place one or two cherries in the middle of each case and top with the remainder of the cake mixture so it covers the cherries.
Place in the preheated oven for 12 minutes or until risen.
Leave to rest for 5 minutes in the tin before placing them to cool completely on a wire rack.

For the frosting:
225g of icing sugar
60g of cocoa powder
pinch of salt
1tsp vanilla
3tbsp hot coffee
3tbsp soft unsalted butter

Mix the Cocoa with the icing sugar salt in a large bowl. While whisking constantly with an electric whisk add the vanilla, butter and hot coffee until smooth.
To keep you frosting moist wet and squeeze the excess water out of two kitchen paper towels and cover the bowl with these until you are ready to decorate your cup cakes.
Top with a morello cherry.

Monday, 7 January 2008

More recipes coming soon...

New year new recipes!
Happy 2008!

Keep your peepers peeled as I'll be
adding more tasty recipes to my
page.
Lots of cakes,jams,biscuits,sweets and savory...

COMING SOON...
Blue Cheese and walnut cake/loaf.

Let me tweak it,bake it,photograph it
and I'll be ready to share it with you!

Happy New Year!




"Ester...I've just opened my last jar of fig jam!"
Her she is,the lovely Ester with a couple of jars of
Spanish fig jam she made from my recipe.
Check out the recipe:
fig jam
www.pennyfieldingbeautifulinteriors.blogspot.com