Chocolate salted caramel cupcake

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These simple rich chocolate based cake with vanilla butter cream and a touch of salted caramel sauce are just easy to bake and yummy to eat 🙂

INGREDIENT

cake base

110g flour

110g sugar

100g butter

30g coaca powder

2 medium eggs

100ml milk

3/4tsp baking powder

1/4 bicarbonate of soda

butter cream

1tsp vanilla extract

160g butter

200g icing sugar

1tbsp milk

salted caramel

125g caster sugar

80ml double cream

1/2 tsp salt

 

METHODS

1. Mix butter, sugar and eggs together.

2. Add in flour and chocolate powder. Finally add milk and mix well.

3. Spoon into the cupcake cases and bake in 170C preheated oven for 16-18 minutes.

Caramel

1. Dissolve the sugar and 60ml water in a small pan.

2. Wait for few minutes but DO NOT STIR, as soon as it changes to a caramel colour and starts to thicken, remove immediately from the hear. Stand well back and add the cream.

Salted caramel

Butter Cream

1. Cream the butter and icing sugar for at least 5 minutes with an electric mixer and add the milk until combine.

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Chocolate Lime cake

INGREDIENTS

190g sugar

175g milk

100g butter (room temperature)

175g flour

1 tsp baking powder

1/2tsp bicarbonate of soda

1tbsp vinegar

3 tbsp cocoa powder (good quality)

3 medium eggs

1/2 lime juice

METHODS

1. cream sugar and butter, add in eggs one by one.

2. Take 1/2 milk and mix with cocoa powder until become paste, add to mixture in 1.

3. Add flour (sifted), mix the rest of the ingredient.

4. bake in 180c oven for 40 mins.

 

Icing

Ingredient

300g icing sugar

50g butter ( at room temp)

175g cream cheese

METHODS

mix all together.

 

Chocolate Fondant

This is an choco-lata heavently tasted recipe, just need more attention to the baking time, then you will result a tasty dessert, would certainly impressed your guests if you serve this on your dinner party.

INGREDIENT

125g 75% dark chocolate

125g butter

125g sugar

2 Tbsp all purpose flour

2 whole eggs

2 egg yolks

pinch of cocoa powder

 

METHODS

1. Preheat oven at 170C

2. Grease four mini pudding moulds with butter, then dust the inside of each mould with cocoa powder.

3. Set the bowl over a pan of simmering water and melt chocolate and butter gently, stirring. Remove from the pan and leave for about 5 minutes to cool slightly.

4. On another bowl, whisk eggs, eggs yolks and sugar until light and pale yellow colour. Add in chocolate mixture in 3.

5. Mix in flour.

6. Divide the chocolate mixture among the moulds and set them on a baking tray.

7. Bake for 12-15 minutes, or until the top is just set. Keep an eye on the oven!

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Chocolate and cinnamon cup cake

This chocolate cupcake I added pinch of cinnamon, and banana for more flavor, and few almond flakes for a bit of crunchy texture.

INGREDIENT

100g flour

50g cocoa powder

2tsp ground cinnamon

1tsp baking powder

1/2tsp bicarbonate of soda

50g melted butter

2 medium eggs

120g sugar

100ml milk

1 banana

handful of almond flakes (optional)

 

METHOD

1. Beat eggs with sugar until light yellow colour, slowly add in melted butter, bit by bit, and mix until all combine.

2. Sieve and mix in flour, baking powder, bicarbonate of soda and cocoa power.

3. Mix in milk, mix well.

4.transfer the mixture into cupcake paper cases.

5.Chopped banana into about 5-7mm thick, insert one into the cupcake, see picture.
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6.Add almond flakes on top.

7. Bake in preheated oven 160C for 20-25 mins.

 

Chocolate Indulgence

This recipe is from my mum, I love her chocolate cakes. I did this for the dinner party last night, it went down very well 🙂

SPONGE CAKE

INGREDIENT

5 eggs

150g Sugar

1.5 tbsp Chocolate emulco

50g cornflour

100g self raising flour

30g cocoa powder

25ml corn oil (or cooking oil)

METHOD:

1. Beat eggs and sugar at high speed until thick and creamy. Add in chocolate emulco.

2. Using a metal spatula,m fold in sieved flours. LAstly fold in oil. Pour into prepared tin and bake in 180C preheated oven for 40 minutes.

 

CREAM

150g mascoporne cheese

100g caster sugar ( or icing sugar)

200g cream

METHOD

whipped everything together until thick, set in fridge for 3-4 hours.

 

 

 

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Almond chocolate cake

INGREDIENTS

90g super fine flour

1.5 tsp baking powder

90g sugar

1 cup refined oil

4 eggs

1 tbs vanilla essence

30g cocoa powder

30g almond ground

 

METHODS

1. Beat eggs until light and fluffy, add sugar and oil and brat again for few minutes, ass vanilla essence.

2. fold in flour, cocoa powder and ground almond.

3.Baked at preheated oven at 170C for 30 minutes.

 

 

 

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Chocolate cheese marbled cupcakes

Interesting combination, this is a moderate recipe, justbfollow these steps an hiur later you will get mouth watering cupcakes!

Ingredients
A: mixed together melted by double-boiling, 90g cooking chocolate,125g butter, 1 tsp coffee essece, (optional few drops of baileys or any kind of coffee wines)

B: 65g brown sugar
2 large eggs
120g self-raising flour
1 tsp baking powder

C: 150g cream cheese
50g condensed milk

Method:
1. Beat sugar abs eggs of ingredient B well, fold in flours. Add ingredient A, mix well.
2. Beat ingredient C until flufft, set aside.
3.spoon a littlr no.1 intobpaper cups, theb spoon in a little of no. 2. Alternate between the two different mixtures until it reaches three-quarters levrl of paper cups. Repear process.
4.Areange no.3 on a baking tray. Bake in a preheated oven at 150○C for 15-20minutes. Cool on a wire rack
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