Makes about 24 cupcakes

2 sticks unsalted butter, room temperature
1 & 1/2 cups all-purpose flour
1 & 1/2 cups cake flour (not self-rising)
1 large egg & 1 large egg yolk, room temperature
1 Tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 & 1/4 cups milk, room temperature
24 ounces

best-quality semisweet chocolate, finely chopped

1/2 cup plus 1 Tablespoon Dutch-process cocoa powder
1/2 cup plus 1 Tablespoon boiling water
2 sticks (1 1/2 cups) unsalted butter, room temperature
1/2 cup confectioner's sugar
Pinch of salt

- From Martha Stewart's Baking Handbook
  1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners.. Set aside.

  2. nto a medium bowl, sift together flours, baking powder, and salt; set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.

  3. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

  4. Clip on Silpoura and pour batter evenly into lined muffin pan.

  5. Bake, rotating the pans halfway through, until cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

  6. Transfer pans to a wire rack to cool for about 5 minutes. Remove cupcakes from pan and allow to cool completely.

dark chocolate frosting
- From Martha Stewart's Baking Handbook
  1. Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes.

  2. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes.

TO DECORATE - From Simplebites.net

  1. Spoon Method. Dollop a generous amount of frosting onto the top of the cupcake. Using the back of a teaspoon, gently rub it in a circular motion into the frosting to make a indention. Frosting will squish out the sides and cover most of the cupcake. Place a few mini eggs in the ‘nest’.
  2. Piping Method. Place your tip of preference on the piping bag and starting about 1/2 inch from the edge of the cupcake, pipe a ‘nest’ in the middle of the cupcake.

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