Complications.
Totally non existent here.
I have never made a cake without any whipping or whisking or stuff before,but a cake that is ready in just three steps. ..
WOW!
A small bomb. .cracker. .For those of you of the non Indian variety...
A patakha will be one small burst of the wow factor. ..
In North India good food, pretty girls, great jokes and of course the diwali crackers amongst other things are called patakhas...
So these cupcakes were real crackers...
Crackers of taste.
Moist and soft and chocolatey...
The ganache topping and the real bomb-the vanilla filling inside the soft as butter cupcakes...
Yumm!
for 18
Chocolate Ganache Patakhas err Cracker Cupcakes with Vanilla Centres and Ganache Topping...
you need
2 cups flour
2 cups powdered /ground sugar
1/4 tsp salt
1/2 cup buttermilk
1 tsp baking soda
2 eggs
1 tsp vanilla essence
1 cup melted butter(2 sticks )
4 tbsp cocoa
1 cup boiling water
2 cups whipped cream to which 1 tsp white rum has been added(totally optional,but if you want the Fizz of the pathakas...well...)
3 cups Cold Chocolate Ganache whipped to peaks
Sprinkles and a few silver balls for decking up the cuppies
Preheat your oven to 170C/325F. Line the muffin tray with cupcake liners.
Mix the melted butter with the boiling hot water and the cocoa powder and heat to a simmer. Take off the heat and then cool .
The butter milk(either use butter milk or milk to which a tsp of vinegar has been added),mix with the baking soda/soda bi carb...this will have a slight fizz now beat in the eggs.
Beat the flour,sugar and salt together.
Yes BEAT!
According to studies and the Cake Bible and Rose Levy Brenenbaum,its better to beat as the dry ingredients do not mix as well with whisking or with sifting.
Lots of Chemistry at play ,but the science makes sense.
Into the dry mix,add the egg and buttermilk mix and slowly blend together. Now pour in the cocoa mix and mix fast.
You may need a balloon whisk or your beater to the same...
Its just easier.
The batter will be thick,spoon out equal amounts into the cuppcake moulds and pop into the oven for 20-25 minutes.
The cuppies will be moist,stick in a toothpick and check to see if the cuppies are done.
Bring them out of the oven and set aside to cool for 5-10 minutes in the muffin tray itself.
Bring them out and set them to cool.
Protect the cuppies while they cool...I lost almost six to sweet child and the errant dog who begs for sweet and chocolate with his dopey eyes...
So I had to bake another batch...
Once cool,whip the cream nd mix in the rum if you are using it...other wise the cream alone will suffice.
Scoop out the centre of the cupcake and save the centre for munching on later.
Fill the drunken cream into a piping bag an d fill the gaping hole with the cream...
If you haven't made ganache before...for 1 cup of ganache
100 gms cream
100 gms cooking /dark chocolate
Chop the chocolate into small bits. Place the cream in a sauce pan and heat till it comes to a boil and pour onto the chocolate.
Mix well to allow the chocolate to melt.Cool and Cover and use as needed.
For this set of cupcakes,make the ganache at least 6 hours before and chill in the fridge.
Now all you need is to whisk it like you whisk cream.Till soft peaks form.
Fill into a piping bag and pipe stars or rosettes and ..
Sprinkle over the stars to decorate the cuppies...
Gift or enjoy...
About the pics...Well,the cream was drunken...remember?
And Bacardi...and chocolate make for a great combination!
Love the rum pathakas...
Love the Chocolate Ganache Patakhas err Cracker Cupcakes with White Rum Vanilla Centres and Ganache Topping.
So what are you baking today???
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