CAKE


Dark Chocolate Cupcake

Ingredients

  • 1 1/4 cups all-purpose flour, sifted
  • 4 tablespoons unsweetened Cocoa powder, sifted
  • 1 teaspoon baking soda, sifted
  • 1 large egg
  • 8 tablespoons brown sugar
  • 1/2 cup granulated white sugar
  • 10 tablespoons fresh milk
  • 1 stick unsalted butter, softened
  • 1/4 teaspoon salt, sifted
  • Ghost candies
  • Instant orange colored cupcake icing

Cooking Procedure

  1. Combine AP flour, baking soda, cocoa powder, and salt in a mixing bowl. Whisk to incorporate the ingredients. Set aside.
  2. Cream the butter using an electric or sand mixer.
  3. Gradually whisk-in the sugars (white and brown) and egg.
  4. Slowly add the milk while whisking and then gradually put-in the flour mixture. Continue whisking until a homogeneous mixture is formed.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Pour the cupcake batter in cupcake colds arranged in cupcake trays.
  7. Bake for 14 to 18 minutes, or until it passes the toothpick test
  8. Remove from the oven to cool down. Frost using the instant orange colored frosting and top with a ghost candy.
*****************************************************************************


Chocolate Cupcake with Cream Cheese Frosting

Ingredients

  • 1 cup all-purpose flour, sifted.
  • 1/2 cup Dutch-processed cocoa powder
  • 1/2 cup unsalted butter
  • 2 ounces semi-sweet chocolate chips
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons sour cream
  • 2 eggs
  • 1 cup granulated white sugar.
  • 1/2 teaspoon sea salt
  • 1/4 cup brown sugar

  • Cooking Procedure

    1. Boil about a cup and a half of water in a saucepan.
    2. Combine chocolate chips, butter, and cocoa powder in a medium bowl. Place the bowl over the saucepan and then adjust the heat to a simmer.
    3. Let the ingredients melt while whisking until the texture becomes smooth. Set aside.
    4. Combine the dry ingredients (baking powder, flour, and baking soda). Mix well using a balloon whisk and then gradually whisk-in the eggs, salt, and white sugar.
    5. Put-in the chocolate mixture and sour cream and then continue whisking until all the ingredients are well incorporated.
    6. Preheat oven to 350 degrees Fahrenheit.
    7. Arrange paper cups on cupcake pans and then pour-in the mixture in each paper cups.
    8. Bake for 12 to 15 minutes or until it passes the toothpick test (The toothpick test is done by inserting a toothpick in a single cupcake. When you pull the toothpick and it comes out clean, that means that the cupcakes are ready.)
    9. Sprinkle some brown sugar on top, and then pipe the cream cheese frosting on top of each cupcake.

    Cream Cheese Frosting

    Ingredients:

    • 8 ounces cream cheese
    • 1/4 cup sweet butter, softened.
    • 1 cup confectioners’ sugar
    • 1/2 teaspoon vanilla extract

    Procedure:

    1. Cream the butter using an electric mixer.
    2. Add the cream cheese and then continue mixing until the texture is smooth.
    3. Gradually add the confectioners’ sugar while beating and then pour-in the vanilla extract.
    4. Continue whisking until the texture becomes fluffy.
    5. ________________________________________

    1. Brownies Recipe

      Ingredients

      • 3/4 cup unsweetened baking cocoa powder
      • 1 1/4 cup all-purpose flour
      • 2 cups granulated white sugar
      • 4 pieces raw eggs
      • 10 tablespoons vegetable oil
      • 1 1/2 teaspoons vanilla extract
      • 1 to 1 1/2 cups chopped walnuts
      • 1/2 teaspoon salt
      • 2 cups semi-sweet chocolate chips
      • 1 (14 ounce) can sweetened condensed milk
      • 1 teaspoon vanilla extract

      Cooking Procedure

      1. Combine the flour, cocoa powder, sugar, and salt. Mix well and then set aside.
      2. Using a different bowl, combine the eggs, vegetable oil, and vanilla extract. Whisk until all the ingredients are incorporated.
      3. Fold-in the dry ingredients and mix until everything is well distributed.
      4. Preheat oven to 350 degrees Fahrenheit.
      5. Arrange the mixture in a baking pan.
      6. Bake for 18 to 22 minutes, or until it passes the toothpick test
      7. Melt the chocolate chips in a saucepan and then pour-in the condensed milk and vanilla extract. Mix well.
      8. Remove the brownies from the oven and then spread the chocolate mixture over. Sprinkle the top with chopped walnuts. Let cool in room temperature and then refrigerate for a couple of hours.
    ***************************************************************************

    DUNDEE CAKE : 
    Ingredients:
    175g butter
    175g soft dark-brown sugar 
    4 tbsp orange (or lime) marmalade 
    3 or 4 eggs, 
    225g self-rising flour 
    40g almond meal (more if you like that marzipan's flavor)
    2 tsp ground mixed spice 
    200g currants 
    200g raisins 
    75g glacé cherries, halved. 
    4 or 5 tbsp whisky (I used 50:50 of Glenfiddich and Jim Beam)
    80g blanched almonds to decorate. 
    1 tsp caster sugar, to sprinkle over the top

     Preparation method:
    Soak currants and raisins in whisky for at least an hour. 
    Have a nip yourself while you wait.
    Preheat the oven to 150C. Grease and line a 20cm loose-based deep cake tin with kitchen paper.
    Beat the butter and sugar in a food processor for 3-4 minutes (until light and fluffy).
    Add the marmalade and the eggs, beating well after each egg.
    Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the dried fruits.
    Spoon the mixture into the cake tin, smooth the surface and arrange the blanched almonds in some sort of fancy pattern on top.
    Bake for 2 hours*, or until well risen, firm and golden-brown. (use the skewer test to ensure it is cooked)
    Let it cool a little in the tin before turning onto a rack. Sprinkle with sugar and eat.
    ____________________________________________________________________________
Subscribe to: Posts (Atom)