Page 173 - Passion4Baking The Magazine

FOR THE CAKES: Preheat the oven to 330°F (165°C). the sugar has dissolved. Stop
1 ⅔ CUP (200 g) ALL-PURPOSE FLOUR Line one or two cupcake trays with stirring and leave to simmer until
½ CUP (60 g) GOOD-QUALITY COCOA POWDER 16 paper cases. the syrup has reached 242°F
1 tsp BAKING SODA Sift together the flour, cocoa (117°C).
½ tsp BAKING POWDER powder, baking soda, baking In the meantime put the egg whites
1 tsp SALT powder and salt and set aside. into a clean mixing bowl and start
2 LARGE EGGS Put the eggs, sugar and vanilla whisking on medium speed. Add
1 ¼ CUP (250 g) GRANULATED SUGAR extract into a mixing bowl and beat the remaining 3 tablespoons sugar,
1 tsp VANILLA EXTRACT on medium speed for 5 minutes. one spoonful at a time. When the
¾ CUP (170 g) MAYONNAISE (NOT LIGHT) Scrape the inside of the bowl with a syrup has reached the temperature
¾ CUP + 1 TBSP (200 ml) TEPID WATER rubber spatula and beat for another stated above, remove from the
5 minutes, now on high speed. heat and pour into the egg whites
FOR THE VANILLA FLUFF: Scrape the inside of the bowl again, in a thin, steady stream. Add
⅓ CUP + 1 tbsp. (100 ML) WATER add the mayonnaise and beat until the vanilla extract and whisk for
1 CUP + 2 tbsp (225 g) GRANULATED blended into the mixture. Sift in another 5-7 minutes.
SUGAR + 3 tbsp. the flour mixture in two additions, Transfer the vanilla fluff to a piping
⅓ CUP (120 g) LIGHT CORN SYRUP OR alternating with the water, and bag fitted with a wide circular tip.
LIQUID GLUCOSE stir everything together until Pipe 5-6 swirls on top of each
4 LARGE EGG WHITES (5 oz. /150 g) well blended. Divide the mixture cooled cupcake, then place in the
1 tsp VANILLA EXTRACT OR SEEDS FROM between the paper cases, and refrigerator while you prepare the
½ VANILLA BEAN bake on the middle rack for 20- chocolate coating.
25 minutes, or until a cake tester Gently melt the chocolate, stir in
FOR THE CHOCOLATE COATING: comes out clean. Transfer to a wire the oil and let cool for 15 minutes.
11 oz. (320 g) DARK CHOCOLATE (55-70% rack to cool. Remove the cupcakes from the
COCOA SOLIDS) Make the vanilla fluff. Put the refrigerator and dip the vanilla fluff
3 tbsp CANOLA OR RAPESEED OIL 1 cup + 2 tbsp (225 g) sugar and topping into the melted chocolate.
light corn syrup or liquid glucose Alternatively place the cupcakes
into a small saucepan. Place over on a wire rack and drizzle the
medium heat and stir gently until chocolate on top.

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