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I absolutely LOVE LOVEEEE this chocolate frosting!! The sour cream makes it so creamy and you cant even taste there is sour cream in it! And what’s better than having real melted chocolate in your frosting? In fact, I reckon the frosting tastes just like chocolate mousse that melt in your mouth! SO TASTY!!

With a creamy frosting, a light but moist chocolate cupcake is the key to make this perfect combination. The cupcake recipe that I used is a lot like the one that I used in my mini caramel cupcakes and the lemon curd cupcakes. I love the oil base recipe – its so easy, leave no mess and the cupcakes always turn out light and moist!

I actually had quite a bit of frosting left, enough to frost a few more cupcakes, just as I wasn’t sure what I’m gonna do with the them, Andy came into the kitchen and polish it all! But I secretly wishing I could lick it all myself!

I took the cupcakes to work the next day for a girl’s birthday and they were a massive hit! Everyone loves it and said it was super-tasty! They all want the recipe for it! Though I soon regret giving out all my cupcakes, I ended up having one cupcake but really, I wanted six!! It was so good, I just wanted more…..

Chocolate Cupcakes (Make 30)

  • 2 cups plus 2 tbsp. sugar
  • 1¾ cups all-purpose flour
  • ¾ cup plus 1 tbsp. cocoa powder
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water

Method:

  1. Preheat oven to 180C (350F).
  2. Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl.
  3. In another mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.
  4. Add to the dry ingredients and mix with wooden spoon until mixture is combine.
  5. Add the boiling water and stir just to combine (batter will be thin).
  6. Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter.
  7. Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely.

Notes: I halved the cupcake recipe to make 12-15 cupcakes

Chocolate Sour Cream Frosting (for 12-15 cupcakes)

  • 170g bittersweet chocolate, finely chopped
  • 4 1/2 tablespoon (64g) unsalted butter, at room temperature
  • 1 1/2 cups confectioners’ sugar, sifted
  • 3 tbsp. unsweetened cocoa powder
  • Pinch of salt
  • 1/2 cup plus 1 tbsp. sour cream

Method:

  1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. (I melted my chocolate in the microwave, stir every 30s to avoid burning the chocolate!)
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale.
  3. Gradually mix in the confectioners’ sugar, cocoa powder and salt, beat until light and fluffy.
  4. Beat in the melted and cooled chocolate and then the sour cream.
  5. Continue beating until the mixture is smooth and well blended.
  6. Frost cupcakes immediately.

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do do do do, banana bread, do do do do…. here i am humming away after baking this beautiful banana bread, the whole kitchen smells so homey, as if  I went far far away and living in a little cottage. Well, I bet this is exactly how Andy felt when he got up this morning with this yummy smell. Let me take you back 9 hrs ago before I transformed his apartment into a cosy country side cottage…..Just before I was heading to bed on Friday night, I shared with him my discovery on Tessy’s Banana Bread recipe on Shutterbean, I was so excited and I really felt like baking that in the morning so we can have fresh baked banana bread for breakfast. Although that is only if i can get up early, I do love my sleep in on Saturday and no one – NO ONE is gonna take that away from me! Fast forward 7 hrs on, I was still asleep enjoying just lying in bed, I started feeling this push and kicks from Andy, I asked ‘Whats wrong?’ He simply replied ‘Go on, go make banana bread’ and he wouldn’t stop poking and pushing me  until I finally had enough and got up. That’s right, he kicked me out of bed, so he could have fresh baked banana bread for breakfast!!! Man, I gonna have to start charging him with all my baked goods! Especially on Saturday morning, I should get triple paid!!

Anywhooooo, back to the banana bread! This bread is ever so moist! Pack of goodness of banana flavour, its fluffy with big moist crumbs! And the cinnamon crumble topping really made this a special recipe!

I used wholemeal flour instead of plain flour and the result was excellent! It gives the bread a more wholesome and rustic feel to it, you will feel indeed  homey and cosy when you are eating it!

Tessy’s Banana Bread

(recipe from Shutterbean)

  • 1 cup plus all-purpose flour (I used wholemeal plain flour)
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • coarse salt
  • 125g unsalted butter, melted
  • 1/3 cup buttermilk or 1/2 cup plain yogurt
  • 1 large egg, lightly beaten
  • 1 large banana, mashed ( Mine is a bit more than 1/2 cup -see picture)
  • 1 teaspoon pure vanilla extract

For the topping:

  • 1 tablespoon cold butter, cut into pieces
  • 1 tablespoon brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon flour
  • salt

Method:

1. Preheat the oven to 180C.  Butter a loaf pan.

2. In a large bowl, whisk together 1 cup flour, the sugar, baking powder, baking soda and 1/2 teaspoon salt.

3. Stir in the melted butter and the buttermilk or yogurt. Add the egg and beat for 1 minute. Add the banana and vanilla. Stir until well combined. Spread the mixture evenly into the prepared pan.

4. Make a topping by mashing together the tablespoon of cold butter with the tablespoon of flour, the brown sugar, cinnamon and a pinch of salt. Distribute the topping evening over the batter. Bake for 40-45 minutes, or until cake tester or toothpick stuck in the center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Cut and serve from the pan.

NOTES:

1. Best serve Warm! 🙂

Yahhhhh!! I did it!! It PUFFED and didn’t collapse!! It was a proud moment of mine! Ever since the whole madness of croquembouche from the first series of masterchef, I have been wanting to make profiteroles (or cream puff).Though I don’t think I have the patient and the size of a kitchen to make a proper croquembouche.. I tried making profiteroles two times before, both times failed…collapsed….flatten…I didn’t know what I was doing wrong! I followed the recipe to the exact, measure all the ingredients properly but then I realised my oven wasn’t hot enough and that’s why the pastry didn’t cook through and as soon as it left the oven, it deflated.  Once I fixed up that problem, my choux pastry rose beautifully! And it is actually very easy to make! All you need is butter, flour, eggs and water (and the right temperature of your oven)! Everything you already have in your pantry!

Choux Pastry

Makes 10 large puff (or 20 medium, or 4 dozen mini cream puffs)

  • 1 cup water
  • 1/2 cup butter (4 ounces)
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs

Method

1. Preheat the oven to 400 degrees F.

2. In a small bowl, whisk together the flour and salt.

3. Bring the water to a boil in a medium-size saucepan over medium-high heat.  Add the butter.  When the butter has melted, add the flour mixture all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate.

4. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth. (beat vigorously after each additional – it is a pretty tiring job so that could be your exercise for the day! ;p)

5. Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet.  (Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto greased baking sheets.)

6. Bake the puffs for about 30 minutes until they are golden brown and puffy.  If the puffs are medium-size, bake for about 22 — 25 minutes, and if the puffs are mini-size, bake for about 17 — 20 minutes.

7. Remove the puffs from the oven and split them a little with a sharp knife to let the hot steam out. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 minutes. Remove from oven and let cool on a wire rack.

Topping

  • 250 g Melted Dark Chocolate

Filling – Whipped Cream

  • 500 ml  thicken cream
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoon white sugar
  1. In a large mixing bowl place the thicken cream, vanilla extract, and sugar and stir to combine. Whip the mixture with a electronic mixture until soft peaks form.

To Assemble

  • Dip pastry shells in melted chocolate.
  • Split them in half and fill (or pipe) with whipped cream.