巧克力蔓越莓蛋糕(Chocolate Cranberry Cupcakes)

Recipe adapted from Jane's Corner

材料：
（A）80克蔓越莓，3汤匙蓝姆酒
（B）45克可可粉，90克热水，1茶匙香草精
（C）175克牛油，150克糖粉，3个大蛋，75克动物鲜奶油
（D）175克面粉， 1／2茶匙发粉，1／2茶匙苏打粉 做法：


1. 把（A）浸透约1小时。
2. 过筛可可粉，再倒入热水中拌匀至无颗粒状，备用。
3. 把牛油和糖搅拌至乳白状，慢慢把（2）加入。
4. 加入蛋，每次一个，搅拌均匀后加入另一个。最后加入鲜奶油，拌匀。
5. 加入（D），用木勺轻轻拌匀。最后加入蔓越莓，拌至混合一体即可，无须过渡搅拌。
6. 把面糊舀入满分杯，3／4满。
7. 预热烤箱170度，烘烤25分钟或至完全熟透即可。
8. 放在铁架上放凉。
9. 涂上巧克力酱，或以个人喜好作装饰。


巧克力浓酱：
125克巧克力，100克动物鲜奶油，20克牛油，1／2茶匙香草精，1／2茶匙蓝姆酒
将鲜奶油煮沸，倒入巧克力和牛油中，搅拌至溶。加入香草精和蓝姆酒，备用。

Ingredients:
* 80g dried cranberries, 3 tbsp Rum
* 45g cocoa powder, 90g hot water, 1 tsp vanilla extract
* 75g butter, softened, 150g icing sugar, 3 large eggs, 75g whipping cream
* 175g plain flour, 1/2 tsp baking powder, 1/2 tsp baking soda

Ganache Cream:
125g Semi-sweet chocolate, cut into small pieces, 100g Whipping cream, 20g Butter - cut to small pieces, 1/2 tsp Vanilla extrac, 1/2 tbsp Rum (optional)

Method:
1) Soak dried cranberry with 3 tbsp of rum for one hour.
2) Sieved cocoa powder and add into hot water, mix well and set aside.
3) Beat butter and icing sugar together till pale. Add in cocoa mixture and vanilla extract, mix well. Add in eggs one at a time until incorporated and slowly add whipping cream into it, mix well.
4) Use a wooden spatula mixed in sieved flour, baking powder and baking soda. At last mix in dried cranberries, mix well.
5) Spoon batter into muffin cups to 3/4 full.
6) Bake at preheated oven 170C for 25 mins or skewer inserted into centre of the cake comes out clean.
7) Leave cake to cool on wire rack and spread some ganache cream on top of cake.

Method for Ganache Cream:
Boil whipping cream and pour cream into chocolate pieces and butter, stir until smooth.
add vanilla extract and rum, stir well.