explore a city from breakfast to dinner

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SHOP
’GUIDED BY FOOD’

Published by Lannoo.
Available at
Books By Marked, Amazon and Bol.com


Woooowww what a bad plan to post cupcake pics so early in the morning!
Will think about them aaaalll day long!!

AND
I want a 'Best Googeler of the Year' award!!!
Here are the same cupcakes, the untouched version!
AND
here is the recipe!!!!

Peppermint Twist Cupcakes.
They are Dark Chocolate cupcakes filled with White Chocolate ganache that is studded with peppermint candy canes some melted to give a wonderful cool liquid pocket every now and then, while there were still nice little crunches of candy in there too. It was all topped off with Peppermint Twist Buttercream.


Dark Chocolate Cupcakes
(adapted from a recipe by mkecupcakequeen on Allrecipes, she rocks!)
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cooled, strong coffee
1 cup buttermilk
1/2 cup vegetable oil

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt.
Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir like crazy until smooth.. Spoon the batter into the prepared cups, dividing evenly.Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool in the pan set over a wire rack.


Candy Cane White Chocolate Ganache
14 ounces white chocolate chopped into 1/4 inch pieces (best you can afford...look for cocoa butter in the ingredients)
2/3 cup heavy cream
8 candy canes crushed

Place white chocolate in medium heat proof bowl. Heat heavy cream in small pot until ALMOST to a boil, immediately pour over the chocolate. Allow to sit for 5 minutes then stir until smooth. Allow to cool. When it has cooled, add the crushed candy canes and fold in.

If you want it to be crunchy, use within the day. If you want it to have some liquid pockets (it's yummy) allow it to age a day or two. (in the fridge of course) You can bring it back to room temperature before using again.

Peppermint Twist Buttercream
1/2 lb. unsalted butter (softened)
1 stick salted butter (softened)
1/2 pkg. french vanilla instant pudding mix (a cheat, I know, but I was in a hurry and it rocks!)
1/2 cup heavy cream
1 tsp. peppermint extract
1/2 cup (or more to suit your tastes) powdered sugar

In mixer set on medium speed, beat the butter until smooth and silky. Turn the speed to low and add the pudding mix, when it is all incorporated, slowly add the cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Turn speed back down to low and add peppermint extract and powdered sugar by Tbsp., tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Bring back down to low speed and beat for a while that way to get rid of air bubbles.


AND

Tuesday Baking Day??

ATTENTION SHOPPERS!