11/5/12

hello november!



I can't believe it's November already. Time flies! Can you believe Thanksgiving is just a few weeks away? I absolutely love this time of year. It's like once we pass Halloween, we kick into Thanksgiving, Christmas and New Year.

I know I need to get ready for my Thanksgiving dinner before planning my Christmas shopping. But I can't help it, I've already picked up a few things. I'm not sure what I want to cook or bake for Thanksgiving yet, one thing for sure I'll be making a whole roasted turkey this year. I'm so excited!

In case you're not a lover of pumpkin pie, try this very moist chocolate cupcake with orange white chocolate ganache.  It doesn't require much time to prepare. Cupcakes are a great choice for holidays because they're easy, fun and less messier. You can go with different themes, like fall cupcake, Thanksgiving cupcake or Christmas cupcake. If you never make cupcakes, you can take my Cupcake Class. We'll make chocolate, vanilla, lemon and red velvet cupcake in class.

Ingredients

Chocolate Cupcake
makes 14 standard cupcakes, 28 mini cupcakes

- 1 cup cake flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup cocoa powder, unsweetened
- 1 cup sugar
- 1/2 cup hot water
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1 egg

Filling
- 1 cup heavy cream
- 10.5 oz. white chocolate (or milk chocolate)
- 1 tsp. orange extract. (or 1 tbsp. orange paste)
- pinch of orange food coloring

Preparations:

Cupcake
1. In a mixing bowl, whisk together flour, baking soda and salt.
2. In the second bowl, whisk together cocoa powder, sugar and hot water, Then whisk in the rest of ingredients.
3. Add wet ingredients to the dry ingredients and mix until just combined.
4. Bake at 350 degrees for 15-18 minutes for standard cupcake, 12-15 minutes for mini cupcake.
5. Cool them in pan.

Filling
1. Bring cream to a boil.
2. Remove from heat, stir in chocolate.
3. Stir in orange extract and food coloring.
4. Let cool completely before put it into a piping bag.

Note: for the filling, you can use pumpkin spice powder or maple syrup or caramel instead of orange extract.


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