Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 1 medium egg
- 150ml milk
- 60ml oil
- 5ml vanilla
- 5ml vinegar
- 175g sugar
- 120g flour
- 50g cocoa powder
- 3.5g baking soda
- 100ml hot water
For Icing
- 100ml cream
- 15g icing sugar
- 50g mascarpone (optional)
- 15g espresso (mix of instant coffee and water)
Instructions
1. Line the muffin tins with cupcake papers and preheat the oven to 170 degrees.
2. Pour vinegar into milk and set it aside for 5 minutes. Meanwhile, in a medium bowl, mix the sugar, oil, egg, and vanilla together, then add the milk mixture.
3. In a separate bowl, sift cocoa powder and plain flour along with baking soda.
4. Add the dry ingredients to the wet ingredients in parts and whisk until well combined. Finish mixing with hot water and fill the cupcake moulds to half with the batter.
5. Bake for 30 minutes or until the toothpick comes out clean when inserted.
6. Let the cupcakes cool down. Meanwhile, prepare the icing.
7. For Icing – mix 15g mascarpone with 5g express and make a small hole in the cupcakes using a knife, fill the mascarpone mixture in the cupcakes with a piping bag.
8. Whip cream with icing sugar till soft peaks and add the rest of the mascarpone and whip until stiff peaks. Add the remaining 10g of espresso, pipe in domes on each cupcake, and finish with a sprinkle of cocoa powder.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
