Thursday, July 22, 2010
Though I had finished up this Double Chocolate Cupcakes but I'm still in chocolate mood!
I baked these Double Chocolate Cupcakes last Friday and I was greatful that I chose the right recipe to try this time. There are so many interesting Donna Hay's recipes in my bake lists which I found from www.donnahay.com.au But this cupcake recipe was published on her magazine.
Firstly, I wanted to frost the cupcakes with chocolate ganache. Once I tasted the plain cupake, I felt that cream cheese frosting seem to be better choice. So I dicided to frost 4 cupcakes and the rest were plain.
I'm proudly to tell you that 12 pcs. were eaten by me and my husband in 3 days, will you believe me?
Double Chocolate Cupcakes by Donna Hay
Sugar 3/4 cup
Salted butter 125 g.
All purpose flour 1 cup
Cocoa powder 1/4 cup (Valrhona cocoa powder is recommended)
Baking powder 1 1/2 tsp.
Milk 1/2 cup
Vanilla 1 tsp.
Dark chocolate (Melted) 150 g.
1. Preheat the oven 160C and prepare 12 muffin liners in muffin tray
2. Sieve flour, cocoa powder and baking powder and set aside
3. Beat butter, sugar and vanilla till light and fluffy (approx. 10 mins) Add the eggs one a time and beating well after each addition
4. Add dry ingredients in 3 parts, alternating with milk. With each addition, beat the ingredients are incorporated.
5. Fold in melthed chocolate into the batter and spoon the batter into the muffin liners. Filling 3/4 full and bake for 20 mins
*Let the cupcakes cool completely before frosting.
"Rich and flavorful of chocolate" is the good description for these cupcakes and you will easily falling in love once you taste it.
Tuesday, July 20, 2010
Talking about one of my favorite dessert, BROWNIE must be in the lists! The day I baked this Brownie Muffins, I felt like eating brownie but not totally the same brownie I always bake. So I just kept opening my baking bible and found this recipe of Brownie Muffins which I noted from Happy Home Baking. I went back to this blog and I decided to bake coz the muffins look absolutely yummy. Thank you to Happy Home Baking for inspiring me with her photos.
After I looked through the recipe, I thought I should make some adjustments and this is my version:
Salted butter 80 g.
Caster sugar 100 g.
Brown sugar 30 g.
Dark chocolate 150 g.
Vanilla extract 1 1/2 tsp.
All purpose flour 100 g.
Cocoa powder 1 tbsp.
Baking powder 1 tsp.
Chocolate chips for topping
1. Preheat the oven 200C and prepare 6 paper liners for muffin tray
2. Sieve the flour with cocoa powder and baking powder together, set aside
3. Melt butter and add in sugar. Stir till the sugar dissolve then add dark chocolate. Mix till get a smooth chocolate texture, leave till it's warm add eggs and vanilla extract and stir to combine.
4. Add sieved flour (flour, cocoa powder and baking powder) into the chocolate batter, mix till incorporate.
5. Divide the batter into muffin cups and sprinkle some chocolate chips for topping. Bake 20 mins
The result came out as what I wanted; the crispy part outside and moist texture inside. For this state, you must know that you don't over baked the muffins too dry. We had a good tea time with this brownie muffins once they were out from the oven. Though the muffin is not tasty and rich in flavor like my fudgy brownie, but everyone in the family loves them too. If you are looking for quick & easy bake, please try this recipe and you will know how easy to make brownie muffins!
Wednesday, July 7, 2010
Coconut is the fruit which is very popular to be an ingredient for savory and dessert dishes especially for southeast asia countries. Besides of being an ingredient, drinking coconut juice is really good enough to have such a nice natural taste.
Last 2 days, I told myself that I had to bake chiffon cake! and I was thinking which flavor of chiffon cake should I bake ... Firstly I wanted to bake orange chiffon cake but coincidentally I went pass the supermarket which they offered a good promotion of coconut from Thailand. It's only $S1.95 for 2 young coconuts, how could I miss it.....!
The coconut chiffon cake, you can just use any your favorite chiffon cake recipe and substitute water with coconut juice and milk with coconut milk. Eating plain chiffon cake is too simple for me then I thought of some coconut custard filling which I got the few recipes in my book but I never followed exactly to the recipe so my coconut custard filling made from evaporated milk, whipping cream, coconut cream, coconut juice, agar powder, corn starch, sugar, salt, salted butter and young coconut meat. The taste of this coconut custard was great but I felt something missing then I thought of the desiccated coconut in my cupboard. It gave more coconut fragrance in my coconut custard as what I expected :) I still left some custard in my fridge and I might come out new idea to use up this coconut custard filling soon.