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Showing posts with label Cup Cakes. Show all posts
Showing posts with label Cup Cakes. Show all posts

17.12.10

Chocolate Cupcakes 2

My final products...must learn more on deco skills


This recipes was adapted from a different teacher. I still prefer the 1st one thought as this one I find it a bit dry. However I still wanna share with your the recipes and if your do try, let me know the results and taste yeah!

Ingredients:
  • 60gm cocoa powder
  • 90gm all-purpose flour
  • 1/2tsp baking powder
  • 1/4 tsp salt, omit if using salted butter
  • 170gm unsalted butter, room temperature
  • 200gm castor sugar
  • 3 large eggs
  • 1tsp vanilla extract
  • 1/2 cup sour cream
Method:
  • Preheat oven to 180'C. Line 12 cup standard muffin tin with paper liners or use individual cupcake cases.
  • In a medium bowl, sift together cocoa powder, flour, baking powder and salt. Set aside.
  • In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition .
  • Add in vanilla essence and mix well.
  • With mixer on low speed, add flour mixture in three batches, alternating with sour cream and beginning with flour, end with flour.
  • Spoon batter into cups, filling each to 3/4 full. Bake for 20-25 mins or until a toothpick inserted in centres comes out clean.
  • Remove from oven, let it cool in the pan for 5 mins, then transfer to a wire rack to cool completely.

    Spooning the mixture into the paper liners

This is how the cupcake looks like...demo how to coat with choc ganache

    Chocolate Cupcakes 1


    Recipes adapated from Amore ebake. Simple yet nice.
    Yield about 35 cupcakes each weight 40gm
    Ingredients:

    A.
    • 90gm cocoa powder
    • 180gm water
    • 1 tbsp chocolate emulco
    • 230gm brown/caster sugar
    B.
    • 5 eggs (grade A)
    • 1/4 tsp salt
    • 1 tsp vanilla essence
    • 150gm brown/caster sugar
    • 230gm self raising flour, sifted
    C.
    • 250gm butter, melted 
    Method:
    1. Mix Ingredients A over stove till sugar melts and evenly combined with the cocoa solutions. Remove and let it cool.
    2. Beat ingredients B except self raising flour in a mixer using flat paddle till light and fluffy.
    3. Add in flour alternately with mixture A (always start with flour and end with flour) until mixture is smooth.
    4. Fold in melted butter into the mixture. The mixture should be runny.
    5. Pour into cupcakes cases till 1/2 to 2/3 full. Drop the cupcake case slightly onto the table to remove any air bubbles.
    6. Bake the cupcakes at preheated oven at 180'C for 25-30 mins or until cooked.  Check every now and then not to over bake them as each oven behaves differently.
    7. Remove from the oven immediately after baking and let it cool on wire rack. Decorate as desired.
    *Tips: If the top of the cake break, it indicates that the oven is too hot or over fill the cupcake case.
    Notes: This cake can be baked into an 8" cake. To baked into a cake, add extra 50gm of butter or vegetable oil into the batter. This will makes the cake more moist.

    17.11.10

    Almond Butter Cupcake

    Bake almond butter cupcake today as I have been wanting to bake this for quite some time ago. So since I have all the ingredients there it goes…the cupcake turns out well and guess what…it was delicious…not too sweet and have a soft texture…I just love it…tats what cupcake means to me…the only things is that I was lazy is to deco the cupcake…I prefer to eat it just like that…original taste.
    IMG_1630 IMG_1628 IMG_1629

    Ingredients:
    *yields about 32 standard size cupcake
    • 250g Butter, softened
    • 1tsp vanilla essence
    • 275g castor sugar
    • 3 eggs
    • 330g self raising flour
    • 60g ground almonds
    • 180ml milk
    Method:
    1. Beat butter, sugar and vanilla until light and fluffy.
    2. Add in eggs, one at at time and beat till fully incorporated.
    3. Fold in flour alternately with milk in 3 batches, starting with flour and ending with flour.
    4. Spoon the batter into cupcake mould until 3/4 full. ( I didn’t put enough batter in to the silicone mould, you can see the gap there compared to the paper case, but it is good if you decided to icing it).
    5. Bake in preheated oven at 180’C for about 25 mins or until cooked. Remember to check to oven frequently as cupcake bake differently as cake.
    6. Remove from oven, and let it cool completely on wire rack.
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