Cupcake Craze

As I passed by the patisserie my eyes fell on the freshly baked batch of scrumptious cupcakes kept on display. Feeling wishful, someday I’ll have my own patisserie where people would be rushing in to buy my cute lil pretty cuppycakes.

Looking at the cupcake, it’s just like a blissful sight. Almost like one of those moments when you see a new born baby and you go like ‘awwww’. So yeah that’s how it is with me. Out of all those cupcakes the pink one catches my eye. The chocolate cupcake wrapped in a baby pink polka dot cupcake liner. It almost appeared as if the cupcake was dressed in 80s style.

Dark brown, scrumptious, moist chocolate sponge covered with Chocolate Coffee Buttercream with a rich chocolate ganache drizzled on top. The swirl of icing on top of the cupcake done with perfection. These little beauties brought a smile on my face. It’s just like a piece of art. Tempting as it looked trying to resist my temptation but somehow I was unable to do so.

I finally manage to walk in the patisserie with great pleasure thinking of buying a batch of that cupcake. And as I walk in, the sweet whiff of all the baked items make my stomach growl. After a while I come out with a box of six cute lil cuppycakes. My heart melts when I look at the cupcakes, so tempted to eat them there and then, pondering over the question that how can somebody not have a cupcake or not like it.

I ignore all my stupid thoughts and take a bite. And I get lost in the taste as if I’ve entered a food heaven. The ooey gooey chocolate sponge along with the icing just melted in my mouth. Not too sugary, it tasted perfect. On the scale of dark chocolate to milk chocolate, this cupcake was more similar to dark chocolate. And the fact that I enjoy dark chocolate I enjoyed it more
Combining the sweetness of Chocolate Coffee Buttercream icing with the bitter taste of the cupcake meant the flavors simply aided each other by being complete opposites. I think they were meant for each other.

Chocolate Chunk Cupcakes with Coffee Buttercream Icing

Hey Everyone,

I haven't been around for quite a long time but since I'm back I have a new recipe to share with you all.

Chocolate Chunk Cupcakes I made these cupcakes especially for my brother on his birthday and he totally loved these.

These cupcakes are really soft,moist and bursting with flavour. The original recipe was with a chocolate icing but I prefer it with the coffee flavoured buttercream because the cake has chocolate chunks already. These cupcakes are really very easy to make and you must give it a try its all worth it in the end.

Ingredients:

Butter                   200g

Castor Sugar        1 and 1/2 cup

Eggs                     3

Vanilla Essence     1 tbsp

Flour                    2 cups

Baking Powder    1 tsp

Chocolate chunks 1 cup

Milk                     6-7 tbsp or more if required

Method:

Preheat oven at 180 degree for 20 to 25 minutes.

Line your cupcake tray with cupcake liners.

Sift the flour and baking powder together in a bowl atleast three times to get a nice soft cake and set aside.

Beat butter and sugar together until it forms a pale,light and fluffy texture.

Add in the eggs one by one beating after each addition.

Add in the vanillla essence.

Now before folding in the dry ingredient put the chocolate chunks in the flour mixture.

And now fold in the dry ingredients in the butter mixture alternating with milk until all the dry ingredients are incorporated.

Spoon the mixture into the cupcake tray lined with cupcake liners and bake in the oven for 20-25 minutes, or until springy to touch and skewer inserted comes out clean.

Once the cupcakes are baked cool them on a wire rack and prepare the icing.

Ingredients for the Coffee Buttercream Icing:

Unsalted Butter  150g

Icing sugar          350g

Milk                   1 tbsp

Instant coffee      1-1/2 tbsp

Hot water           2 tbsp

Method:

Mix the coffee with the hot water until dissolved set aside.

In a large bowl beat the butter until fluffy then slowly and gradually add in half the icing sugar until smooth.

Then add in the coffee mixture and the rest of the icing sugar and milk and beat till its smooth and creamy to ice.

Now ice the icing on your cooled cupcakes.

And your yummy cupcakes are ready to serve!

Marble Cupcakes

I've baked Marble Cupcakes quite alot. And I must say these cupcake are very easy to make it starts with a basic plain cake batter. Marble Cupcakes are very rich and buttery and the best thing is you get two cakes in one (the white vanilla part and the other chocolate part). When you see the cake from the centre you'll find a beautiful marbling effect. Marble cupcakes make look complicated but trust me its the easiest of all.

Ingredients:

butter 200 g

castor sugar 1& 1/2 cup

eggs 3

vanilla essence 1 tsp

Flour 2 cups

Baking powder 1 tsp

cocoa powder 2 tbspn

milk 1/2 cup

salt a pinch

Method:

Preheat oven at 180 degrees and line the cupcake tray with paper cases.

In a bowl make a paste of cocoa powder along with 11/2 tbsp of milk until incorporated now keep it aside.

Using an electric mixer beat the butter and sugar until light,creamy and fluffy.

Then add the eggs one by one mixing well at each addition.

Sift the flour,baking powder and salt together.

Add the dry ingredients in the butter mixture alternating with the milk.

Now divide the mixture in two bowls

In one bowl of the batter add the cocoa and milk paste that you prepared until its mixed.

Spoon batters into the cupcake tray alternating with vanilla and chocolate batter but be careful don't fill the cupcake cases more then half Give it some space to rise.

To create marbling effect run a wooden skewer through the batters in a swirling motion but don't overmix or you'll lose the marble effect.

Bake in the oven for 15-20 minutes or until springy to touch and skewer inserted into one of the cakes comes out clean.

Set aside to cool on a wire-rack.

CHOCOLATE CUPCAKES

4½oz plain flour

1oz cocoa powder

1½ tsp baking powder

5oz castor sugar

2oz butter, softened at room temperature

1 egg

8 tbsp milk

For the chocolate icing

1oz icing sugar

1 tbsp cocoa powder

Method: 

Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.

Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.

Whisk in the egg and milk until the mixture is thick and smooth.

Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.

For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.

Set aside for 20 minutes to allow the icing to harden.