Chocolate and Physalis Cupcakes
Cooking Time: NA
A genus of plants within the nightshade family. Often known as a Cape Gooseberry or Ground Cherry, however actually related to the tomato. The fruit is a marble sized berry, bright orange in colour, full of seeds, and very sweet.
- 175g Co-operative plain flour
- 50g cocoa powder
- 2 eggs, beaten
- 3 tsp lemon juice
- 175g muscovado sugar
- 175ml whole milk
- 75g butter, softened
- 1 tsp baking soda 6 physalis, leaves removed and sliced
- For the chocolate icing:
- 150ml full fat natural yoghurt
- 200g dark chocolate, roughly chopped
- 18 physalis
- Pre heat the oven to 180C/160C fan/gas 4.
- Line 2 muffin trays with 18 cases.
- In a bowl combine the milk and lemon juice. In a separate bowl, mix the baking powder, cocoa powder and flour together.
- Using a third bowl, beat together the butter and muscovado sugar, until fluffy. Break in the eggs, and whisk until the mixture becomes smooth.
- Fold in the flour to the egg mixture, and when combined pour in the milk and lemon. Mix everything together to form a smooth batter.
- Add the sliced physalis, and fold through the mixture.
- Disperse the mixture evenly between the cupcake cases. Bake in the oven for around 20 minutes, or until spongy to touch. Leave to cool for 15 minutes.
- Meanwhile, make the chocolate icing. Melt the chocolate over a pan of simmer water. When completely smooth add the yoghurt and mix well.
- Ice the top of each cupcake with the chocolate sauce, and immediately place a physalis on top.
- Leave to cool, until the icing hardens, and the physalis is glued in place. This will take around half an hour.