Sarah Bernhardt cupcakes

4 Aug

Recipie and pictures from the Norwegian baking blog Passion for Baking by Manuela Kjeilen.

Almond ground:

  • 300 g almonds
  •  300 g  icing sugar
  •  2 egg whites
  • 1 tbs coffee extract

Tear the almonds, mix them with icing sugar, egg whites and coffee extract (1tbs coffee with 1 tsp warm water). Have one – two tbs of the dough in the muffin cups (small-medium). Have the cupcakes in the oven for 10-15min in 200*C. Let the cupcakes cool off, while you make the mocha cream.

Mocha cream:

  • 200 g butter
  • 200 g cooking chocolate
  •  3 dl icing sugar
  • 1-2 tbs mocha extract

Melt the chocolate and mix it with the butter, icing sugar and mocha extract (can use coffee extract like before). Start mixing on a low frequens (so you don’t get icing sugar in your face), the longer you mix the more porous and nice the mocha cream it gets. Add the mocha cream to the cupcakes and put them in the freezer for an hour before adding the last chocolate layer.

Chocolate icing:

  • 200 g cooking chocolate
  • 2 tbs coconut fat.
Melt the chocolate with the coconut fat in the micro for about 2 min, stir well, and dip the cupcakes in the chocolate icing.
I’ve tried this recipe and it’s amazingly good, tho it was too much chocolate for my taste, so I have less mocha cream on them then it says in the recipe 😉

3 Responses to “Sarah Bernhardt cupcakes”

  1. Casey 2011/08/04 at 17:16 #

    What a unique recipe! Sounds yummy, thanks for the recipe:)

    • Cicilje 2011/08/04 at 17:36 #

      It is delicious =)
      I figured I would translate and share my fav recipe’s.. Love Passion for Baking, so much good =)


  1. One Dozen Cupcakes | 4 Real Cheap - 2011/08/12

    […] Sarah Bernhardt cupcakes […]

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