How sweet

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

Method:

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

Method:

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.

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51 thoughts on “How sweet

  1. These are sweet, both looking and looking like they’re going to taste. Cupcakes are the thing right now, particularly the wee ones. Businesses are being created around them. Nice pics as well!

  2. Wow, the cupcake looks and sounds phenomenal! A little salt goes a long way, I can just imagine the complexity it must add to the ganache. Delish!
    I got a peak at the crepe, I can not wait to keep reading!

  3. I really like the flavors. Rose water is interesting! Bookmarking to try it after the exams! 🙂 And by the way, touch of salt in the ganache super!

  4. I am in fact, a lover of a good cupcake. So much that, I’ve never met a cupcake I didn’t like. Expect for the mishap with some lovely, red-velvet bricks I mistakenly made while trying to attempt an all-natural red-velvet cupcake using beet juice, but other than that. I will try this recipe because I love vanilla as well and the rose water is fascinating.

    • Originally, red velvet cupcakes got their red due to a reaction of cocoa with buttermilk. Nowadays, they use everything from organic red to beet juice. I’m going to try and make them as originally as possible real soon. Will keep you posted 😀 Thanks for your comment.

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