By Marli Abel @marli.bel
A good tip to sweeten our lives for the coming holidays is to prepare recipes that please our eyes and taste. As this year’s festivities will be different because of social distancing, the ideal is to make recipes that are served in individual portions and nothing better than cupcakes. The one chosen in this edition is made with sponge cake dough, which gives lightness and flavor.
Chocolate sponge cake ingredients:
8 eggs
2 cups of sugar
1 tablespoon of vanilla essence
3 cups of wheat flour
1 cup of chocolate powder
1 tablespoon of baking powder
1 cup of warm milk
2 tablespoons of margarine
Preparation mode:
Beat whole eggs with the sugar and vanilla essence until it forms a light whitish cream. Sieve together the flour, the chocolate and the yeast and set aside. Take the milk to the fire and add the margarine so that it melts. Mix with the cream of the mixer alternating with the dry ingredients and the milk. Mix lightly. It is important that the flour, the chocolate and the yeast are sifted to make the dough lighter. Place in small cupcake molds (preferably already lined with the special paper that goes to the oven) and bake in preheated oven at 180 degrees Celsius for approximately 15-20 minutes.
Tip: The dough in the cupcake should be only half of the container as it will grow.
Coconut filling.
2 cans of condensed milk
21/2 can of regular milk
200g unsweetened coconut flakes
1 small glass of coconut milk
200 mL of heavy cream
1 tablespoon of cornstarch
Preparation:
Reserve the cream and the rest of the ingredients in a pan. Take it to the fire until forming a cream. Turn off the heat and add the cream.
Decoration:
200mL of whipped cream ready mix
Typical Christmas sprinkles
How to decorate:
After the cupcake and filling have cooled down, you can use icing syringes to “inject” the filling, if you want the most mixed flavor or you can also make a small circular cut in the middle of the cupcake with the tip of the cupcake nozzle. Reserve the little piece of dough you have removed, fill it with the coconut filling and put the little piece of dough back on top. Use the confectioner’s beak to decorate with the whipped cream and throw the sprinkles on top.
For those who prefer to use a decoration other than whipped cream, it is also great with melted chocolate. Just melt 200g of white or milk chocolate in a bain-marie and, with the chocolate still liquid, put on top of the cupcakes to your taste for decoration.
