ウルトラミックスでダークチョコレート＆カシスクリームカップケーキ （6個分）

ULTRAMIX Dark Chocolate & Blackcurrant Cream Cupcakes (6 servings)

Dark chocolate muffins with butter cream made with organic blackcurrant spread that contains no added sugar. The sourness of the blackcurrant gives the butter cream a refined taste. Topped with melted agave chocolate for a healthy taste. Perfect for Christmas or Valentine's Day.

ULTRAMIX Pancake mix is trans fat free and makes healthy cupcakes.

ULTRAMIX Pancake mix was created in the kitchen for baby food. It is trans fat-free and aluminum-free, so you can eat it with your kids! Contains buttermilk from Hokkaido.

Ingredients

  • ULTRAMIX Pancake mix 60g
  • Organic coconut sugar 120g
  • 30ml organic coconut oil
  • 60ml hot water
  • 1/3 teaspoon instant coffee
  • 45g cocoa powder
  • 1 large egg
  • [For buttercream]
  • 2 large egg whites (65g)
  • Organic unsweetened blackcurrant spread 100g
  • 125g granulated sugar
  • 100g unsalted butter
  • [For embedding and topping]
  • 3 teaspoons organic unsweetened blackcurrant spread
  • 30g dark agave chocolate

How to cook

  1. Preheat the oven to 175℃. Cut the butter into 1cm cubes and leave to come to room temperature. Mash 100g of organic blackcurrant spread so that it will be easier to squeeze out when mixed with the buttercream.
  2. Mix eggs, sugar, and coconut oil in a bowl and mix well. Add hot water and instant coffee to a glass and mix until dissolved. Allow to cool before adding.
  3. Add the ULTRAMIX Pancake mix and cocoa powder and mix gently to form a batter.
  4. Line 6 muffin molds with muffin cups or grease them with oil, and pour in the batter until it is 70-80% full. Bake in the oven for about 20 minutes and leave to cool. (The photo shows 6 No. 8 muffin mold cups (bottom diameter 4.4 x height 3.5 cm))
  5. Make the buttercream. Put the egg whites and sugar in a heat-resistant bowl, fill a pot that is slightly larger than the bowl with water and heat it, then place the bowl on top of it. Being careful not to get any water in, whisk until the sugar dissolves.
  6. Once the sugar has dissolved, remove from the pot and whisk with an electric whisk until stiff. In this case, keep the bottom of the bowl cool while whisking.
  7. Add cubed butter to step ⑥ and mix well until creamy. If the butter is too soft, chill it in the refrigerator before continuing.
  8. Once the buttercream is smooth, fold in the mashed organic blackcurrant spread.
  9. Make a small hole in the center of the top of the cupcake and pour 1/2 teaspoon of blackcurrant spread into it. Put the blackcurrant buttercream into a piping bag fitted with a star tip and pipe it on top in a swirl shape.
  10. 耐熱器にダークアガベチョコレートを入れて加熱し、カップケーキの上に飾ります。（ジップロックなどにチョコを入れ、50度くらいの湯に袋ごと入れて溶かし、袋の先を少し切って細く絞り出しすとやり易いです）

The cupcake itself is rich in chocolate and has a chewy texture. The cupcake is delicious on its own, but the sourness of the blackcurrant gives the buttercream a sophisticated taste, making it a grown-up flavor.
The egg whites will be easier to shape when squeezed out if they are made into a stiff cream. Instead of buttercream, you can also use 200ml whipped cream, 20g granulated sugar, and blackcurrant spread.

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