Butterflied Bahian Lemon Shrimp (Brazilian Coconut Marinade)
I love how tasty this butterflied Bahian lemon shrimp dish. I love shrimps so this dish became my go-to.
Ingredients
Cupcake Ingredients
- 1 ¼ sticks unsalted butter cubed
- ½ cup bittersweet chocolate chopped
- ½ cup unsweetened chocolate chopped
- 3 medium eggs
- ½ cup turbinado sugar
- 1 pinch salt
- ½ cup coconut rum
- 1 tsp vanilla extract
- ½ tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp instant espresso powder
Frosting Ingredients
- ⅓ cup semisweet chocolate chopped
- 2 tbsp unsalted butter
- 1 cup granulated sugar
- 3 medium egg whites
- 0.3 tsp cream of tartar
- 2 tsp vanilla extract
- ⅓ cup water
- 1 pinch fine sea salt
- as needed shaved chocolate for topping
Instructions
Cupcake Instructions
- Preheat the oven to 325°F / 160°C (165°C fan-forced).
- Line the cupcake pan with cupcake papers.
- Chop the bittersweet and unsweetened chocolate and place in a heatproof bowl set over a saucepan of gently simmering water (double boiler). Add the cayenne pepper and cinnamon. (Tip: flavoured bittersweet chocolate, such as chilli or orange-infused, works beautifully here.)
- Stir until the chocolate is melted.
- In another heatproof bowl, put the eggs, turbinado sugar and salt. Place the bowl on the same double boiler and whisk until the mixture is warm for about 2 to 4 minutes.
- Transfer the egg mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whip on medium speed until the mixture has tripled in volume, about 5 minutes. It should be pale, thick, and leave a ribbon trail when the whisk is lifted.
- While that is mixing, combine the coconut rum, vanilla, and instant espresso powder in a small saucepan and bring to a low boil.
- Decrease the speed of the mixer to low and gradually pour in the rum/coffee mixture in a thin, steady stream.
- Then add the melted chocolate mixture and mix on low speed until fully combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Gradually add the butter until all is incorporated.
- Scoop batter into the cupcake papers.
- Bake at 325°F / 160°C (165°C fan-forced) for about 10 minutes (for mini cupcakes) and 15 minutes (for regular cupcakes). The cupcakes are done when the tops are set and slightly firm to the touch — they will continue to firm up as they cool.
- Let cool completely.
Frosting Instructions
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals using a microwave-safe bowl until all melted. Set aside to cool slightly.
- Whisk the egg whites, sugar, cream of tartar, salt and 1/3 cup (80ml) of water in a heatproof bowl.
- Place bowl over a double boiler beat with a hand mixer on low, then gradually increase speed to form soft peaks. This takes about 5 minutes. The mixture should reach 160°F / 71°C to pasteurise the egg whites.
- Remove the bowl from the pan and continue beating until the mixture becomes cool and fluffy.
- Fold in vanilla, then the chocolate.
- Transfer the frosting to a piping bag fitted with a large round or star tip (or a zip-top bag with one corner snipped off).
- Pipe the frosting on top of each cupcake.
- Top with shaved chocolate.
Nutrition
Serving: 1servingCalories: 679kcalCarbohydrates: 71gProtein: 8gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 144mgSodium: 79mgPotassium: 335mgFiber: 4gSugar: 63gVitamin A: 906IUVitamin C: 0.1mgCalcium: 53mgIron: 4mg
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