Posts tagged ‘Dutch-Processed or Alkalized Cocoa Powder’

Devil’s Food Cupcakes

Devil's Food CupcakesThese are Devil’s Food Cupcakes I made for an Easter party (2009).  Not your typical pastel colored dessert for the occasion but I wanted to come up with a dessert for the adults, as my friend, who was hosting the party, was coming up with Easter cupcakes mainly for the kiddies (she made vanilla cupcakes with buttercream icing using the Wilton grass/hair tip and placed egg shaped chocolates on top).

I got the Devil’s Food Cake recipe from my office mate (who aside from giving me this great recipe also gives great legal advice) and I used the Chocolate Buttercream recipe from Magnolia Bakery to frost the cupcakes.  I used two toppings — chocolate jimmies (see first two rows of the picture) and chocolate shreds (see cupcakes in the back row).  I had planned on doing chocolate shavings but it didn’t work out quite as I planned so they became chocolate shreds instead.

I was very happy with the overall result.  The cupcakes came out really well!  It was moist and airy as Devil’s Food cupcakes should be and the sweetness was just right.  The frosting complemented the cupcakes.  All in all, it got great reviews from my friends who attended the party.  Since Easter, I’ve done this recipe twice and it has been a hit everytime!

Quick Bits:  Devil’s Food Cake

Devil’s Food cakes (or in this case cupcakes) are moist and airy chocolate cakes.  It’s supposed to be the chocolate counterpart of the angel food cake.

Quick Bits:  Cocoa Powder

The recipe recommended the use of natural or non-alkalized cocoa powder which is hard to find in Dubai so I ended up ordering online and having them shipped to Dubai.

Non-alkalized cocoa powder has a stronger chocolate taste although it is more acidic and lighter in color.

Most of the cocoa powder sold in shops is Dutch-processed or alkalized cocoa powder.  An alkali is introduced to the cocoa powder which neutralizes the acid in the cocoa.  It has a milder taste, less acidity and it is darker in color.  It is also easier to dissolve in liquid.  It is called Dutch-processed as the process was developed by a Dutch chocolate maker.

August 17, 2009 at 9:34 pm 3 comments


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