Rose water and vanilla cupcake with chocolate and sea salt ganache
Chocolate blends with sea salt like Avril Lavigne and her high notes. Be it dark or sweet – salt cuts through the saccharinity in a way that it is hard to tell. The key is to use just a sprinkle, not going overboard and staying on the edge – for an edgy taste.
Today, I used a pinch of sea salt to spruce up my regular chocolate ganache. Unlike refined salt, sea salt leaves a heavy, rustic taste when combined with chocolate.
The rest of the cupcake is infused with mild flavours such as vanilla and rose water.
Ingredients for rose water and vanilla cupcakes:
1/2 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon rose water
3 tablespoon butter
11/2 tablespoon whisked yogurt
Extract of 2 vanilla beans
Milk for thinning the batter
In a bowl, cream the sugar, butter, yogurt, vanilla extract and rosewater with a beater.
Sift the dry ingredients and mix it with the sugar-butter mixture.
In case the batter is too thick, use some milk to make it thin. The final mixture should have a slightly runny texture.
Line the cupcake tray with wrappers and fill each case.
Bake the cupcakes in a pre-heated oven for 25 minutes at 170 degree C or until the toothpick comes out clean.
Ingredients for chocolate and sea salt ganache:
90 grams dark chocolate (finely chopped)
80 ml cream
20 grams butter
1 small pinch of sea salt
In a pan, stir cream and butter over medium flame for a few minutes or until they have melted.
Melt the chocolate in a double boiler and mix it with the cream and butter mixture.
Sprinkle it with salt and pipe it on the cupcakes.