Chocolate cupcakes with Butter Cream Icing

My daughtie has her  class picnic to a park, today. And there she comes mama I need to take cupcakes with icing and sprinkles for my friends. so baked my favourite  chocolate cupcake recipe. She needed 37 of them. 

The icing I used is Class butter cream icing from wilton.


Ingredients for icing :

• 1/2 vegetable shortening
• 2 cups icing sugar
• 2 tbsp water
• 1/2 tsp vanilla essence
• 1 tbsp wilton Meringue Powder (used instead of egg white)

Method:

• Cream shortening , essence and water.
• Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
• Blend an additional minute or so , until creamy.     

Before Sprinkles

After adding Sprinkles

Icing consistency

You will want to adjust the consistency of your butter cream icing , depending on the decorations you will be making.

Stiff consistency

Is used for decorations such as flowers with upright petals , like  roses and sweet peas. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out , icing is probably too stiff.

I used medium consistency add 2 tsp of water more for this consistency, which is easy to spread . And used some sprinkles on top to add some colour.

Hopefully they will enjoy the cupcakes ...!!!

Vegan Chocolate Cupcakes

I felt like having some chocolate cupcake....as I looked into my fridge hmmm.... couldn't find butter ...so I decided  to make Vegan chocolate cupcakes from Martha Steward's  cupcakes book. I did my little bit of changes instead of using vinegar I used eggs, that itself is one big change the mix will have the effect. so lets see...


Ingredients:

• 11/2 cups cake flour(not self-rising but I used normal flour), sifted
• 3/4 cup granulated sugar
• 1/4 cup cocoa powder 
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 2 eggs (Original recipe has 1tbsp distilled white vinegar )
• 1 tsp pure vanilla extract
• 1 1/4 cup water
• Confectioners' sugar, for dusting

Method:

1. Preheat oven to 180C/350C. Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.
2. With an electric mixer on medium-high speed, mix together oil, vinegar, vanilla, and the water until well combined. Add flour mixture and mix until smooth , scraping down sides of the bowls as needed (batter will be very thin).
3. Divide batter evenly among lined cups, filling each three- quarters full.
4. Bake , rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes. Turn out cupcakes onto a wire rack and let cool completely.

I know the photographs are not good...... sorry about that...!!!

Turmeric Rice

(Birinji)

• Boiled rice 400 grams
• onion (large) 1
• coriander seeds 2 tsp
• aniseed 2 tsp
• ghee or oil 2 tbsp
• turmeric powder 1 tsp
• salt to taste

Grind the coriander seeds, aniseed and turmeric powder to a smooth paste.

Slice the onion. 

Heat the ghee and fry the onion till lightly browned.

Add sufficient water to cook the rice.

Add the ground masala mixed with a little water and stir.

Add salt and let the water boil.

Clean and wash the rice, and add it to the water when it boils.

Cover and cook the rice till it is done and the water is absorbed .

Serve hot with mutton or fish curry.

Ghee Rice

(Neichoru)

Ghee rice is something I end up doing quite often when my daughter was small. Its quite easy and kids love to eat.  I also use oil instead of ghee for us.

• Pulao rice 500 grams
• Onions 1
• cloves 2
• cinnamon 4 cm piece
• cardamom 2 pods
• ghee 4 tbsp
• salt to taste

Clean, wash and drain the rice.

Slice the onion.

Heat the ghee.

Add the onion, cinnamon and cardamom.

Add the rice and fry for 3-4 minutes.

Add boiling water (double the quantity of rice) and salt. 

Cook till the rice is soft and the water is absorbed .

Serve hot with mutton or chicken curry.

Jumbo chocolate chip cupcakes

Always wanted to make chocolate chip cupcake without using sour cream. Found this recipe from my favourite book muffins & bakes. It was quite easy to mix n bake. The only problem was that the chocolate chip had settled down.....:(  but the cake taste was yummy.

Ingredients :

• 7 tbsp soft margarine
• 100 grams caster sugar
• 2 large eggs
• 100 grams self raising flour
• 100 grams plain chocolate chip

Method :

1. Put the muffin paper cases in a muffin pan.
2. Put the margarine, sugar, eggs and flour in a large bowl and , using an electric hand whisk, beat together until just smooth.
3. Fold in the chocolate chips. Spoon the mixture into the paper cases.
4. Bake the cupcakes in a preheated oven. 190C/375F, for 20-25 minutes or until well risen and golden brown. Transfer to a wire rack to cool.

The reason I wanted to share in my blog is, if any one of you could give me a solution or a reason for the chocolate chip settling down then my problem would be solved..:)

Marble Cake

My daughter wanted to try a cake recipe from her cook book so I decided to help her . She picked the recipe of marble cake where she wanted to use cake tins which is in the shape of cupcakes.... an excuse to have a big cupcake !!


The recipe is from the book of You Can Cook  a step by step cookbook for kids written by Annabel Karmel. Its a lovely book for kids. And I did a little  bit change in the recipe.


You will need :

• 200 grams  unsalted butter, plus extra for greasing
• 4 eggs, lightly beaten

I have always noticed from my childhood my grandma and then my ma used to always wash the eggs and dry them before using them.  Now, I do understand the importance of it.  She also used to break each egg in a bowl and then mix it with others.  This tip of hers is always useful since it will always help one the risk of shell bits  getting into the ingredients. 

• 75 grams plain chocolate
• 250 grams caster sugar
• 200 grams self-raising flour
• large pinch of salt
• 1 tsp vanilla extract
• 1 1/2 tbsp cocoa powder

For the chocolate icing:

• 85 grams plain chocolate
• 3 tbsp milk
• 2 tbsp golden syrup

Method:

1. Preheat the oven 180C/350F.  Lightly grease a Bundt tin or Cupcake mould tin.
2. Melt the chocolate in a bowl set oven a pan of warm water. Then set it aside to cool.
3. Cream the butter and sugar until light and fluffy.
4. Beat in the eggs, a little at a time. If the mixture curdles (separate) add a spoonful of flour and carry on beating.
5. Then sift over the flour and salt. Fold this in.
6.  Divide the mixture equally between two bowls. Stir the vanilla into one of the bowls of mixture.
7. Add the Cocoa powder and chocolate to the other bowl. Stir to combine.
8. put alternating spoonfuls of chocolate and vanilla in the tin. You can do this in two layers, if you like.
9. Use  a skewer or wooden spoon to swirl the mixtures into each other for a marble effect.  Bake for 50 minutes or until the cake is risen and firm to the touch.
10. Cool in the tin for 20 minutes. Then turn out onto a cooling rack and leave to cool completely before icing.

To decorate:

My daughter wanted to try icing sugar, So she sift over a little icing sugar.

 chocolate icing : 

Put the chocolate , milk and golden syrup into a heat proof bowl set over a pan of simmering water.  Leave to melt , stirring occasionally . Then cool the icing slightly and drizzle it over the cake.


The taste was excellent , I never thought it would turn out perfect. This is a perfect recipe if you looking for a marble cupcake recipe. And remember baking time for small cupcakes would be 30 minutes. Hope your kids would enjoy doing this, as much as my daughtie did....!!!

Warm Molten-centred chocolate cupcakes

I always liked this one... Ah...  the melted chocolate inside...!!

Ingredients:

• 4 tbsp margarine
• 55 grans caster sugar
• 1 large egg
• 85 grams self raising flour
• 1 tbsp cocoa powder
• 55 grams plain chocolate
• icing sugar for dusting

Method:

1. Put 8 paper baking cases in a muffin pan.
2. Put the margarine, sugar, egg, flour and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth.
3. Spoon half of the mixture into the paper cases. Using a teaspoon, make an indentation in the center of each cake. 
4. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake mixture on top. 
5. Bake the cupcakes in a preheated oven, 190C/375F, for 20 minutes or until well risen and springy to the touch. 
6. Leave the cupcakes for 2-3 minutes before serving warm, dusted with sifted icing sugar.

Again this recipe is from my favourite book ....Everyday muffins & bakes. Please do write to me how it turned out..... !!!

Chocolate Cupcakes with Shortening

I always wanted to know the difference in the taste , using a butter and shortening for cupcakes. I have used shortening for icing but not in the batter of cupcakes. 

The batter looked perfect after mixing. The baking part, it took more time to bake. The outcome was out and out. At the top it looked as though a layer of icing has been done.

Before blogging , checked the difference  using google and found some of them are:

• Shortening is a 100% fat.
• Butter has additional milk and water and not all fat.
• Butter melts faster under heat.
• Shortening products are softer.

If you need some more details , please check at this link shortening/butter

Ingredients:

• 8 tbsp shortening
• 110 grams of sugar powder
• 2 large egg
• 4 tbsp of coca
• 3 tbsp of water
• 110 grams of flour

Method:

1. Put the shortening, sugar, flour, eggs and coca in a large bowl and using an electric hand whisk , beat  together until just smooth.  Add  water and beat well.
2. Spoon the mixture into the paper cases, filling them three-quarters full.
3. Bake the cupcakes in a preheated oven, 180C/350F, for 20-25 minutes or until when a toothpick comes out clean.
4. If you want , dust with a little sifted icing sugar before serving.

The recipe is one of my basic  mild chocolate recipe...... and has changed  to use shortening instead of butter.

Sugar Cookies Turned into Treats

Ingredients:

• 230 grams flour
• a pinch of salt
• 1 tsp vanilla extract
• 110 grams of unsalted butter at room temperature
• 150 grams sugar
• 1 large egg

Method:

1. Preheat the oven at 175C/350F.
2. Line a baking tray with parchment paper.
3. Place the butter and sugar in a bowl and beat until light and fluffy.
4. Add the eggs , vanilla extract and beat until combined.
5. Add all the dry ingredients and beat until you have smooth dough.
6. Place the dough in a plastic wrap and refrigerate for about one hour or until firm enough to roll.
7. Remove the dough and on a floured surface roll out to the thickness of 1/4 inch.
8. using cookie cutters cut out the shapes you want and bake them for 10 minutes.
9. Remove from the oven and let it cool.

Royal Icing:

• 1 cup icing sugar
• 3/4 tbsp Meringue Powder
• 2 tbsp of water 

Beat all ingredients until icing peaks. To thin , add 1/2 tsp of water at a time until the until you reach proper consistency.

In case you need chocolate icing then add cocoa until you reach the required colour.

The recipe is from my Cook Books  collection (Book of Baking) .. ...!!! 

To be honest , I was not planning to decorate it but the kids in our building were getting ready to collect their treats for Halloween.... so decorated with Royal Icing ....... 

Chocolate chip cookies 2

The recipe is adapted from the book  'What 's cooking chocolate'.  This is sure  to be a favourite as the basic recipe which can be used to make several variations. 

Ingredients:

• 1 1/2 cup all purpose flour
• 1 tsp baking powder
• 1/2 cup soft margarine
• 1/2 brown sugar (in case you don't have use caster sugar)
• 1/4 cup caster sugar
• 1/2 tsp vanilla flavouring
• 1 egg
• 2/3 cup ( 125 grams)  chocolate chips

Method:

1. Lightly grease baking trays.
2. Place all the ingredients in a large mixing bowl and beat until well combined.
3. Place tablespoonfuls of the mixture on the baking trays, spacing them well apart to allow for spreading during cooking.
4. Bake in a preheated oven, 190C/375F , for 10 - 12 minutes or until the cookies are golden brown.
5. Using a palette knife  transfer the cookies to a wire rack to cool completely.

Variations

• For Choc & Nut cookies , add 1/2 cup of hazelnuts to the basic mixture.
• For Double Choc cookies , beat in 40 grams of melted dark chocolate.
• For White Chocolate chip cookies, use white chocolate instead of the dark chocolate chips.

Moist Almond cupcakes

Its already been mid of the week..... what to pack for a snack box.. has been a big problem??  The solution   was.... bake cupcakes....or cookies...!!! 
 Packed her school lunch and dropped it by 12 noon at school. And there I go confusing... cookies or cupcakes... so baked some cookies  and also tried new Moist Almond Cupcakes.... the original recipe is for Walnut.... but  I had to replace it with almonds.... n it turned on to be perfect. 




Ingredients:

• 85 grams almonds
• 4 tbsp butter, softened
• 100 grams  caster sugar
• grated rind of 1/2 lemon
• 70 grams self-raising flour
• 2 eggs

Method :

1. Put paper baking cases in a muffin pan.
2. Put the almonds in a food processor and using a pulsating action, blend until finely ground , being careful not to over grind. 
3. Add the butter, cut into small pieces, along with the sugar, lemon rind, flour and eggs, then blend until evenly mixed(I just added all of them at one shot and blend until well mixed). Spoon the mixture into the paper cases. 
4. Bake the cupcakes in a preheated oven, 190C/375F, for 20 minutes or until well risen.
5. Transfer to a wire rack to cool.

Frosting:

 Day to day,  I don't decorate it with frosting. If you still need the recipe you can see below.

• 4 tbsp butter softened
• 85  grams icing sugar
• grated rind of 1/2 lemon
• 1 tsp lemon juice

To make the frosting , put the butter in a bowl and beat until fluffy. Sift the icing sugar, add the lemon rind and juice, and mix well. When the cupcakes are cool, spread a little frosting on top of each cupcake and top with a almond half to decorate.

This recipe is from  everyday muffins and bakes.  hopefully  post it tomorrow  the recipe for chocolate chip cookies. hmmm.... a box of cookies n a dozen of  almond cupcake... will take care of snacks  part until the weekend !!!

Traditional Vanilla Cupcake

What do you do on a weekend when you r bored and your hubby is in the office.???

This is what happened in my house.....  my daughter was watching t.v and I  as usual  started to browse all great blogs.... I came across one recipe 'Honey comb Cake' from Ria's collection which had 200,000 hits.  They look heavy....!!!  So decided to use the base recipe(changed the quantity)  for the cupcakes.... and use my own Icing which was easy for me.   The moment I started to bake ..... my daughter declared .....She will take care of the icing ... the end result is this.

Ingredients:

• 1/2 cup unsalted butter


• 1 cup sugar


• 2 eggs


• 1 1/4 cup all purpose flour


• 1 tsp  baking powder


• 1/2 cup milk


• 1 tsp Vanilla extract

Method

1. Preheat Oven 180C.


2. In a large bowl, cream butter on medium speed till smooth, about 2 minutes.


3. Add sugar  gradually  and beat till fluffy , about 3 minutes.


4. Add eggs one at a time.


5. According to the original recipe, combine flour  adding in 4 parts alternating with milk and vanilla extract and beating well.  I added the flour , milk and essence and then beat them well.


6. Divide the mixture between the paper cases.


7. Bake  for 15 - 20 minutes.

For the icing

• 1/2 cup crisco shortening


• 3 tbsp Hershely's chocolate sauce


• 3/4 cup Icing sugar

Method

1. Beat  butter well. 


2. Add icing sugar and chocolate sauce beat until creamy.


3. When the cakes are cold , pipe  or spread the icing. sprinkle one or two coloured dragees to decorate.

My daughter has done a great job on icing with her little fingers....  we just enjoyed .......that evening with our yummy cupcakes....!!!

Dark Chocolate Cupcake

Makes 24
Ingredients:

• 1 1/3 cup flour
• 1/4 tsp bicarbonate of soda
• 2 tsp baking powder
• 3/4 cup cocoa powder
• pinch of salt
• 1 1/2 cup sugar
• 2 eggs
• 3/4 tsp vanilla essence
• 1 cup milk
• 45 gm softened butter

Method:

1. Preheat the oven.
2. sift flour, baking powder, cocoa, salt and bicarbonate of soda.
3. Cream butter and sugar.
4. Add the eggs one at a time. Then stir in vanilla  essence.
5. Add the flour mixture alternating with milk. And mix well.
6. Divide the mixture between the paper cases.  Bake for 20 minutes. 
7. Serve with chocolate sauce when it is warm.

These cupcakes are ultra moist.  For snack time,  I would prefer giving it without butter cream frosting to the kids. Ice cream and Chocolate sauce goes well with this when it is warm and gives a taste of molten chocolate cake...!!

Crazy flowers cupcakes

Ingredients:


Makes 12

• 8 tbsp soft margarine
• 115 g/4oz caster sugar
• 2 eggs
• 115 g /self - raising flour

topping:

• ready to roll coloured fondant icing
• pink icing colour(wilton)
• blue icing colour(wilton)

Method:

• Put 12 paper cases in a muffin pan, or place 12 double -layer paper cases on a baking sheet.
• Put the margarine, sugar, eggs and flour in a bowl and using an electric hand whisk , beat together until smooth. Spoon the mixture into the cases.
• Bake the cupcakes in a preheated oven, 180C/350F, for 15- 20 minutes or until well risen, golden  brown and firm to the touch. Transfer to a wire rack to cool.

• Knead the icing ( any colour of your choice) until piliable, then roll out on a work surface dusted with icing sugar. Using the palm of your hand, lightly rub icing sugar into the icing to prevent it from spotting.  Using a round cutter , cut out the circles,  rolling it again  as necessary. Place a circle on top of each cupcake.
• Roll out again adding different colour . Using your own ideas  cut them to decorate on top.

Icing here I used is ready to roll coloured fondant icing. These are real easy to decorate. All you need is your own imagination or  you can check at www.wilton.com  where they have lovely ideas to decorate cupcakes.

Lavender fairy cakes

Ingredients:

• 115grams golden caster sugar(according to the book but I used normal sugar n powdered it)
• 115 grams butter, softened
• 2 eggs, beaten
• 1 tbsp milk
• 1/2 tsp finely chopped lavender flowers(I used essence)
• 1/2 tsp vanilla essence
• 175 grams self-raising flour sifted
• 150 grams icing sugar

To decorate:

• Lavender flower
• Silver dragees

Method:

1. Place  the caster sugar and butter in a bowl. Cream together until pale and fluffy . Gradually  beat in the eggs. Stir in the milk, lavender and vanilla  essence, then carefully fold in the flour.   
2.  Divide the mixture between the paper cases and bake in a preheated oven, 200⁰C/400⁰F, for 12- 15 minutes or until  well risen and golden.  The sponge should bounce back when pressed. 
3.  A few minutes  before the cakes are ready, sift the icing sugar into a bowl and stir in enough water to make a thick icing. When the fairy cakes  are baked, transfer to a wire rack and place a blob of icing in the center of each one, allowing it to run across  the cake. 
4.  Decorate with lavender flowers and silver dragees and serve as soon as the cakes are cool. 

This recipe is from the book muffins & bake. Its a great book most of the recipes are simple and they have some healthy recipes too.  

Mocha cupcakes with whipped cream

Ingredients:

• 2 tbsp instant espresso coffee powder
• 6 tbsp butter
• 85 grams caster sugar
• 1 tbsp honey
• 200 ml water
• 225 grams plain flour
• 2 tbsp cocoa powder
• 1 tsp bicarbonate of soda
• 3 tbsp milk
• 1 large egg, lightly beaten

Topping:

• 225ml whipping cream
• cocoa powder sifted for dusting.

Method:

1. Put the coffee powder, butter , sugar , honey and water in a saucepan and heat gently, stirring, until the sugar has dissolved . Bring to the boil, then reduce the heat and simmer for 5 minutes. Pour into a large heatproof bowl and cool.
2. When the mixture has cooled, sift in the flour and cocoa. Dissolve the bicarbonate of soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon  the mixture into the paper cases.
3. Bake the cupcakes in a preheated oven, 180C/350F, for 15-20 minutes or until well rise and firm to the touch. Transfer to a wire rack to cool.
4. For the topping whisk the cream in a bowl until it holds its shape. Just before serving, spoon a heaped teaspoonful of cream on top of each cake , then dust lightly with sifted cocoa. Store the cupcakes in the refrigerator until ready to serve.

This is a  lovely recipe from the book "everyday muffins & bakes".