Tea cakes with chocolate glaze

Ingredients:

Tea cakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 2/3 cup sugar
• 3/4 cup melted butter
• 2 tsp vanilla extract
• 0.5 cups of milk
• Fresh raspberries, colored candies, or royal icing
• Special equipment: metal pan for 6 large muffins

Chocolate glaze

• 340 g dark chocolate, finely chopped
• 1 cup heavy cream
• 1/4 cup water
• 3 tablespoons corn syrup

Preparation:

1. Preheat oven to 175°C. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, beat the eggs and sugar with a mixer until light and fluffy, about 2 minutes. While beating, gradually pour in the butter, then the vanilla extract.
3. Beating on low speed, add half the dry mixture, then add all the milk, followed by the remaining flour mixture. Be careful not to overbeat the batter. Divide it evenly among the prepared molds.
4. Bake until a tester inserted into the center of a cupcake comes out clean, about 30 minutes. Cool the cupcakes on a wire rack, in the pan, for 10 minutes, then remove them from the pan. Cool completely on a wire rack.
5. Assemble the cupcakesTrim the domed tops off each cupcake to create a flat surface. Remove the paper from the cupcakes and place them upside down on a wire rack.
6. Prepare the glazePlace the chocolate in a medium bowl. In a small saucepan, combine the cream, water, and corn syrup and bring to a boil. Pour the hot cream over the chocolate and gently shake the bowl to coat the chocolate. Set the mixture aside for about 5 minutes. Then stir until smooth, being careful not to incorporate too much air into the glaze.
7. Decorate cupcakesWhile the glaze is still warm and runny, drizzle it over each cupcake (approximately 1/4 to 1/2 cup of glaze per cupcake). If desired, let the cupcakes set for an hour before serving. If pressed for time, place them in the freezer.
8. Decorate the cakes with fresh berries or candies. If decorating with candies, press them down before the icing sets.