Spinach cupcakes with egg and chocolate ganache topping. Chocolate, chocolate and more chocolate - that's what's in these lovely cupcakes. Finally, frost the cupcakes with the buttercream and you're ready to go! I sprinkled a little cocoa on top of my cupcakes, but you could also use some sprinkles or just. Spinach cupcakes with egg and chocolate ganache topping

You can cook Spinach cupcakes with egg and chocolate ganache topping using 18 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Spinach cupcakes with egg and chocolate ganache topping
  1. You need 200 gm of flour.
  2. You need 150 gm of granulated sugar powdered.
  3. Prepare 1/2 cup of Oil.
  4. You need 1/2 cup of Milk.
  5. Prepare 1 cup of Spinach puree (spinach boiled and washed in cold water).
  6. You need of Then poured in blender.
  7. Prepare 1/4 tsp of Baking soda.
  8. It’s 1 1/2 tsp of Baking powder.
  9. It’s 2 of egg separated.
  10. Prepare 1 tsp of Butterscotch essence.
  11. It’s of Cupcake liners or molds.
  12. It’s of for ganache.
  13. It’s 1/2 cup of chopped white chocolate.
  14. Prepare 1/2 cup of whipping cream.
  15. You need 3-4 of Mint leaves / mint essence 1 drop.
  16. It’s 1 drop of Green candy colour.
  17. It’s 1 tsp of Vinegar.
  18. It’s of Sprinkle for topping.

Allow the ganache to cool slightly before pouring over a cake. These Egg White Cupcakes will use them up! Also sharing a new way of making butter cakes - no creaming of butter and sugar! They are actually good plain or with some berries or chocolate chips added in, but I cannot help whipping up some dark chocolate ganache to top it off.

Spinach cupcakes with egg and chocolate ganache topping step by step

  1. First separate the egg yolk from egg whites..

  2. Now whip the egg white with vinegar until light and fluffy. About 5 minutes..

  3. Now add the yolk, and sugar and oil and beat until mixed..

  4. Sieve all purpose flour, baking powder and baking soda three times..

  5. Mix the dry ingredients into wet in two batches..

  6. Add milk to make a smooth batter. Add essence..

  7. Now add the spinach puree and mix until combined..

  8. Lastly add the egg white mix and very Gently mix with the batter to retain it's air content..

  9. Bake @180C preheated oven for 20 minutes..

  10. Heat whipping cream with mint leaves..

  11. Now sieve the cream to remove the mint leaves. The flavour of mint will retain..

  12. Add chocolate pieces and mix continuously so that chocolate melts properly and mix well..

  13. Add one drop candy colour in the ganache and mix. (Optional).

  14. Pour it on the cooled cupcakes..

  15. Decorate with sprinkles..

Take eggs, sugar and vanilla in a mixing bowl and beat till light and pale. Add oil, milk and mix well. today tried this cake.i reduced the quantity to half.as my pan size is small.the top layer was little crispy but the inner part. Chocolate Almond Cake Topped with Chocolate Ganache Dixie Crystals. Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Spinach Tiger. This cupcake is light, spongy, not-too-sweet, and richly chocolaty.