How to Prepare Tasty Spinach cupcakes with egg and chocolate ganache topping

Spinach cupcakes with egg and chocolate ganache topping. 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.

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. Method Take eggs, sugar and vanilla in a mixing bowl and beat till light and pale. You can have Spinach cupcakes with egg and chocolate ganache topping using 18 ingredients and 15 steps. Here is how you cook that.

Ingredients of Spinach cupcakes with egg and chocolate ganache topping

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

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. No Egg Chocolate Cupcakes Eggless Chocolate Cake No Mixer Needed! Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined.

Spinach cupcakes with egg and chocolate ganache topping instructions

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..

Don't overbeat, or the cupcakes will For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm. I would probably change the recipe directions: Mix flour, unsweetened cocoa powder, tablespoon baking soda, and salt and set aside. They are the best chocolatey cupcakes with the most amazing rich and delicious chocolate frosting added to the top. Then you'll drop in the chopped chocolate and let it sit for about one minute. Finally, you'll take a whisk and whisk it all together until nice and Add the eggs, one at a time, and continue creaming until light and fluffy.