SOUTH AFRICA - April 2012: Carrot & pineapple poppy seed cup cakes. Recipe available. (Photo by Gallo Images / Fairlady / Dirk Pieters)Photo by
Ingredients
12 cupcake cases
One cup castor sugar
350ml flour
½ cup cocoa powder
Two teaspoons baking powder
One pinch salt
Two large eggs, lightly beaten
½ cup sunflower oil
¾ cup buttermilk
One teaspoon vanilla extract
100g dark chocolate, melted
GANACHE PREPARATION
½ cup single cream
One tablespoon butter
One tablespoon whisky ,
Chocolate grated in curls
CAKE PREPARATION
- Preheat your oven to 170°C and place the cupcake cases in a muffin tray.
- Sift the caster sugar, flour, cocoa powder, baking powder and salt together in a large mixing bowl.
- Add the eggs, sunflower oil, buttermilk and vanilla extract. Mix until just combined then stir in melted chocolate.
- Divide the mixture between the cupcake cases. Bake the cupcakes for 20 to 25 minutes, or until an inserted skewer comes out clean. Transfer the cupcakes to a cooling rack and leave to cool completely.
GANACHE PREPARATION
- Chop the dark chocolate into small pieces and place in a small heatproof bowl. Heat the cream and butter over a medium heat until the butter has melted and the cream is just starting to bubble.
- Take the cream off the heat and pour over the chocolate pieces. Let stand for a minute, then whisk until smooth and then whisk in the whisky.
- Leave the ganache to cool to room temperature. Whisk the ganache with an electric beater for a minute.
- Spread the fluffy ganache over the cooled cupcakes and sprinkle with grated chocolate curls. Serve.
