It’s been two weeks since I started physiotherapy and it’s part of the reason I haven’t posted anything here in some days. I go the sessions always very early before work. On the days I do the sessions, my knee gets a lot better. I can get to the end of the day, at least. But on weekends, there’s no physiotherapy and my knee hurts a lot. Seems like all the effort I’ve made during the week has gone down the river.
It’s quite frustrating and a bit disappointing: have I messed with my knee for good? Won’t I ever be able to walk around streets of cities I visit in the future? All I’m left to do is keep on with the treatment – since I can’t work out or do pilates – and hope for a slow, but effective and permanent recovery.
White chocolate cupcakes
Yields: 12 cupcakes
113g (1 stick) butter
2/3 cup (130g) sugar
1 teaspoon vanilla extract
1 1/2 cups (195g) flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 – Turn your oven on 350°F. Beat butter and sugar for 3 minutes on medium speed, until pale and fluffy.
2 – Add the eggs, one at a time, beating well after each addition. Finish with the extract and beat some more.
3 – In another bowl, sift together flour, baking powder and salt. Measure out the milk.
4 – Alternate the addition of the dry and wet ingredients, ending with the dry and beating after each one. Be careful not to beat too much!
5 – Divide the batter among the paper cups, filling only 2/3 of each, and bake for 16 minutes, or until a toothpick inserted in the center comes out clean.
Filling: White chocolate ganache
200g white chocolate
80g heavy cream
1 – Bring the heavy cream to a boil on your stove and pour it on top of the chopped White chocolate. Wait 2 minutes then stir with a fouet. Be careful not to incorporate air into it.
2 – Another option is to mix the two ingredientes in a bowl and put it on the microwave a couple times for 15 minutes, stirring in between, until it’s all mixed. Whatever you choose to do, keep it in room temperature until it thickens or for 30 minutes on the refrigerator.
Frosting: White chocolate brigadeiro
395g sweet condensed milk
200g heavy cream
120g chopped white chocolate
1 tablespoon powdered milk
1 – Bring all ingredients to a boil on a medium saucepan and cook for 30 minutes on low or 15 to 18 on high, stirring nonstop. If you choose high, be sure to stir always and vigorously. It should be ready when it drops from your spatula like a thick ribbon. Let it come to room temperature before using.
Remove each cupcake core, as I teach here, fill with the ganache and frost as usual with the brigadeiro. Amazing, right? I bet it won’t last too long there. If you want a swirl like mine, use the 1M Wilton tip, classic, and make the fullest biggest swirls you can.
What cheers you up on a rainy day?