Vanilla Cupcake with Chocolate Ganache


I KNOW!!!!!!!!.......the vanilla cupcake is totally lost........thanks to the sinful looking ganache.....it has stolen all the limelight.......Please do not be blinded by the ganache and forget my vanilla cupcakes.....coz they are beautiful soft spongy pillows that just melt in your mouth and the orange zest works like magic which makes these cupcakes extra special......these come under my 'Have to make every month' list and 'Vanishes in seconds' list.


Recipe source :Joy of Baking
Ingredients
Print this recipe
For Vanilla Cupcake
  • 113 grams Butter , softened (1/2 cup)
  • 130 grams Sugar (2/3 cup)
  • 3 large Eggs ,room temperature
  • 1 tsp Vanilla Extract
  • Zest of one Orange or Lemon
  • 195 grams Flour (1 1/2 cup)
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 60 ml Milk (1/4 cup)
For Chocolate Ganache
  • 300 grams Dark Chocolate
  • 200 ml Cream

    Method
    For Vanilla Cupcake
    1. Preheat oven at 180 Degree C , line muffin trays with cupcake cases.
    2. Mix orange / lemon zest , flour,baking powder and salt in a bowl and set aside.
    3. In a bowl beat butter an sugar till light. fluffy and pale,add one egg at a time,beating after each addition.Now add vanilla extract.
    4. Add flour and milk in 3 batches,starting and ending with flour mixture and beating in medium speed after each addition.
    5. Using an ice cream scoop divide the batter into the cupcake cases and bake for 15 to 25 minutes or when toothpick inserted comes out clean.
    6. Remove from the oven and transfer onto a cooling rack.let the cupcakes cool in the muffin trays.
    7. Once cooled completely pipe chocolate ganache on top.
    Method for Ganache
    1. Keep grated chocolate in a heat proof bowl.
    2. Pour cream into a saucepan and place on medium flame.Remove once small bubbles start forming in the sides of the saucepan.Do not boil.Pour this hot cream on the chocolate and let stand for a minute.
    3. Mix till all the chocolate melts and you are left with smooth ganache.
    4. Let  it cool down completely, the ganache will thicken, transfer into a piping bag and pipe the cupcake with the ganache.

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