Receta Mango-Orange Cupcakes with Milk Chocolate Coconut Rum Ganache
Buck Bannister
OK, there's got to be a better name for this, but I wanted to be fancy and make sure I kept that "ganache" in there!
Ganache, doesn't that sound decadent? Mama would have rolled her eyes expecting some complicated French thing with all sorts of arcane directions. "Too fancy!" I can hear her say.
Actually, ganache is very simple. It's just chocolate and cream and perhaps a bit of flavoring (in my case a bit of coconut rum). Super simple to make but it will impress people who aren't privy to our little baking secrets.
So, here's the Mango-Orange Cupcakes with Milk Chocolate Coconut Rum Ganache. Or, maybe MOCMICH CRUG? I don't know. Leave some suggestions in the comments!
Ingredients:
- 2 1/4 cups all purpose flour
- 1 1/3 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup Simply Mango Orange Juice (or 1/2 cup OJ & 1/2 cup mango juice)
- 1 teaspoon vanilla
- 3 large eggs
Directions:
Preheat oven to 350° F. Mix together dry ingredients in mixing bowl. Add shortening, juice, and vanilla and beat for about 1 minute on medium speed. Add eggs and beat for another minute. Scrape down bowl and beat on high speed for 1 1/2 minutes until blended nicely and batter is smooth. (This batter is fairly wet and makes very moist cupcakes.)
Line muffin pan with paper cups and spoon batter into each cup until about 3/4 full. Bake for 20-24 minutes or until toothpick or cake tester inserted in center comes out smooth.
Cool for 5 minutes in pan then remove to wire rack to cool completely.
Milk Chocolate Coconut Rum Ganache
9 ounces Milk Chocolate chips
1 cup heavy cream
1 tbls. Coconut flavored rum
Toasted flaked coconut for garnish
Using a small saucepan, heat cream over medium heat until just boiling. Watch closely, as cream will boil over quickly and scorch!
Pour cream over milk chocolate chips in small bowl. Allow milk to begin to melt chocolate for a moment then whisk mixture until smooth. Stir in coconut rum.
Allow ganache to cool just slightly in bowl. Dip each of the cupcakes into the ganache covering the top of the cupcake but being careful not to dip the paper liner or sides into the chocolate ganache. Sprinkle top of cupcake with a bit of flaked toasted coconut. Allow to cool completely before serving.
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