събота, 4 октомври 2014 г.

Brownie cupcakes with raspberry beer

Chocolate, taken alone, is not to my taste. I love it, when it's combined with other flavours - orange, mint, nuts, alcohol, banana, raspberries... There aren't fresh raspberries in these cupcakes. I used some raspberry beer that made them so yummy! I avoid using artificial aromas, but it is winter in my country and I could not find any fresh raspberries, so I used some raspberry essence for the frosting. In fact, that's not a problem for me, cause I use these things very rarely :)

Brownie cupcakes with raspberry beer
Author's recipe

for 12 cupcakes
140 g flour
15 g cocoa powder
a pinch of salt
55 g unsalted butter, room temperature
60 g dark chocolate
60 g milk chocolate
60 g white chocolate
2 eggs, room temperature
70 g sugar
100 ml raspberry beer, no foam
100 g milk chocolate chips (or chopped chocolate)

For the frosting:
100 ml whipping cream
powdered sugar on taste
1/2 tablespoon raspberry essence
pink food paint (optional)

In a medium bowl stir flour, cocoa powder and salt until evenly combined. In a double boiler melt butter, dark, milk and white chocolate, stirring frequently until completely melted and smooth. In a large mixing bowl, beat eggs and sugar on high speed (about 3-4 minutes). Add a few spoonfuls of the egg mixture into the chocolate mixture to temper it. Stir until combined. Then pour all the chocolate mixture into the egg mixture and beat well. Add the flour mixture slowly into the egg mixture and stir until just combined. Fold in the beer, followed by the milk chocolate chips and mix until combined. Spoon cupcake batter into paper liners until 1/4 to full. Bake for 15 to 17 minutes or until the moment before a toothpick inserted in center comes out clean. For the frosting, beat the cold whipping cream with powdered sugar, color and add the flavor. Pipe the frosting over the cupcakes and decorate with fresh raspberries or candy.

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