This is one of my mom’s Sunday evening tea specials, and I couldn’t wait to try making these delicious treats for myself. Instead of waxing lyrical about how great they are, I’m just going to move quickly to the recipe because it’s so simple & absolutely irresistible!!! I’m so happy to be able follow in my mom’s footsteps, and make her proud of my culinary achievements.
For the cupcakes
2 ¼ cups all-purpose flour, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
¾ cup milk
1 teaspoon of pure vanilla extract
Sift together the flour, baking powder, baking soda, salt and cinnamon into a bowl. Mix butter and sugar until light and fluffy; beat and fold in the eggs. Add vanilla. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Pour batter into well-greased and floured, paper-lined muffin pan cups or silicon muffin cups. Fill about 2/3 full. Bake at 375 for 25 minutes. To check, poke a wooden pick or a knife in the center and see if it comes out clean.
For the Chocolate Ganache icing:
100 gm dark chocolate
100 gm cream (you can use fresh cream from any reputed brand)
In a double boiler, add chocolate and cream and stir gently with a spoon until smooth. Allow it to cool a bit. Dip cupcake in ganache and allow it to cool.
Mix granulated course sugar and food color. I have used tomato red that gives a pretty pink color. Sprinkle on top.
So, tea anyone?