BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHOCOLATE CUPCAKESOUR CREAM & OLIVE OIL CREAM

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Makes 24 cupcakes.

Ingredients:

  • As needed vegetable shortening to coat

  • As needed flour to dust pans
  • 2 cups DP cocoa powder
  • 4 teaspoons instant espresso
  • 2 cups water
  • 4 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 cups softened butter
  • 3 ½ cups sugar
  • 4 eggs, room temperature
  • 12 ½ oz all purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon sea salt

Method:

Preheat oven to 350°F. Prepare pans by coating with shortening & dusting with flour.

1. Mix cocoa and espresso in small bowl and add 1-cup boiling water slowly while mixing until smooth. Cool. Blend in vanilla & sour cream – set aside.
2. Beat butter in separate mixing bowl about 30 seconds until smooth; add sugar, beating until fluffy and almost white, 3-5 minutes. Add eggs one at a time, beating 1 minute after each addition. Stop & scraped down sides of bowl when needed.
3. Blend dry ingredients in separate bowl and add to butter/egg mixture (bowl #2) 1/3 at a time alternating with the cocoa mixture (bowl#1).  Scrape sides of bowl and mix 15 seconds on low.
4. Divide batter evenly in prepared pans 3/4 full, flattening batter in each cup. Place in oven 3″ apart and from sides of oven.
5. Bake 20-25 min. or until toothpick come clean when inserted into center. Cool 10 min. Loosen from sides; invert onto greased cake rack and re-invert onto a second greased rack so topside is up on rack. Cool completely—1 hour.

OLIVE OIL CREAM



Ingredients:

  • ½  cup heavy cream

  • 1 Tablespoon sour cream or buttermilk
  • ½ cup heavy cream
  • 1 Tablespoon sugar
  • 1 teaspoons vanilla extract
  • 1 teaspoons extra virgin olive oil, Arbequina

Method:

To make Creme fraiche, combine heavy cream and sour cream or buttermilk; whisk to combine well; cover and rest at room temp for 24 hours to set; refrigerate after 24 hours.*Finished crème fraiche should be slightly thicker than what you started with.

To finish olive oil cream, in a chilled bowl whip second cream with sugar, vanilla and EVOO to create soft peaks; fold in 1 cup of crème fraiche and continue to whip; finished cream should be stiff.




TO RECIPES

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