Thursday, July 23, 2015

Devil's Food Cupcakes with Chocolate Frosting

What is a devil's food cupcake if you ask me? Hmm..a chocolate cupcake. So is the same as a normal chocolate cupcake? Almost..hehe..i cant really distinguish the difference between a devils food cake or cupcake and a chocolate cake and no idea why they are named devil's food cake. From what i read, traditionally , it usually comes with a rich chocolate frosting.

...and if being compared to the angel food cake, this is probably just the very opposite. While the angel food cake is light and airy, this devil cake is rich. One is white and the other is black..i mean dark. The former will make you eat with less guilt while this devil cake will give you all the unwanted calories. That is also why some people call them Heaven and Hell cake.

Ok, so it is a chocolate cupcake ..and this recipe will give you good chocolate cupcakes. They are chocolatey, they are moist . I also ate them straight from the fridge next day , still incredibly moist.

It has been quite long ago when JoyceZoe  and myself made cupcakes together. On our next bake along on the Aug06, 2015, we will be making cupcake again, Hokkaido Cupcakes will be our theme. We know hokkaido cupcakes has been a while on the internet here and perhaps you have your favourite choice of flavour or a new flavour or variation, share with us.  

Recipe ( from the book Bon Appetit )
makes 8 cupcakes
1/4cup natural unsweetened cocoa powder
1 oz high quality milk chocolate ( such as Lindt ) chopped
1/4 cup boiling water
1/4 cup buttermilk
65 gm cake flour
1/2tsp baking soda
1/4tsp salt
1/3 cup dark brown sugar
1/4 cup canola oil
1/4 cup sugar
1 large egg
1/2 tsp vanilla extract ( skipped )

Preheat oven to 177C and line muffin cup with paper liners. Combine cocoa powder and milk chocolate together and pour boiing water over it and whisk till smooth. Whisk in the buttermilk.

In a separate bowl, mix cake flour, baking soda, salt together. Set aside. Using electric mixer, beat brown sugar, oil, sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions. Scoop batter evenly among paper liners. Bake for about 18mins or until tester inserted comes out clean. Let cupcakes cool in pan and clet cool completely before frosting it.

2 oz bittersweet or semisweet chocolate ( do not exceed 61% cacao) ,chopped
1 oz milk chocolate, chopped
1 tbsp whipping cream
15gm/ 1 tbsp butter
1/4 cup sour cream
1/2 tsp vanilla extract
1/8 cup icing sugar

Stir both chocolate, cream and butter in medium bowl over simmering water until melted and smooth. Remove from water and whisk in sour cream and vanilla, then icing sugar. Let stand until thick to spread or put in the fridge to fasten the process .

Thursday, July 9, 2015

Lemon Bars

If you like citrusy dessert, i have a feeling that you will going to like these too and if you are one of those who gets obsessed with lemon desserts, please make these..haha.. These lemon bars are tangy, and can be super tangy but hey, they are meant to be tart and tangy. It comes with a shortbread kind of base and a luscious lemony top filling.  Maybe because they are tart and tangy, i dont really feel heavy eating these tart bars,

These bars  can be gooey when they are freshly baked out of the oven but will firm up after refrigerating. Which ever way, they are simply good. Just ensure they are baked till the filling is firm to touch and not underbaked. Too gooey can be very messy and if underbaked, i think it will taste a little eggy too.

I remember  Phong Hong made some lemon bars sometime ago, she couldnt help herself from not eating one after that shall be the recipe that i'm going to follow, thanks PH!

Recipe ( from Phong Hong Bakes and Cooks, whom adapted from Joy Of Baking )
made in 8"x8" pan
Ingredients for base
113gm unsalted butter, room temperature
30gm icing sugar
130gm plain flour
1/8 tsp salt

Preheat oven at 177/180C. Cream the butter and icing sugar till creamy and add in the plain flour and salt. Beat till the dough just comes together . Transfer the dough onto a greased pan and press onto the bottom of the pan. Bake for about 20-25mins or the edges just become lightly brown. Remove from oven and let it cool
while you make the filling.

Lemon Filling
200gm sugar
2 large eggs
80ml freshly squeezed lemon juice ( approx 2 lemons )
zest from 1 lemon or 2 if you like
2 tbsp plain flour

Using a hand whisk, beat the egg and sugar together until mixture is smooth. Add in the lemon juice and lemon zest. Mix well and fold in the flour. Pour over this lemon filling over the shortbread crust and bake for 20-25 ins or until filling has set and firm to touch.  Remove from oven and let cool in pan. Dust with icing sugar upon serving.

Lemon Bars is the theme with me, Joyce and Zoe  baking along together starting 9thjuly till 18thJuly. If you are keen to make some tangy lemon bars, come join us and post it up at your blog within that dates. Thanks!