Thanks to every single one of you who wrote in to ask me if anything was wrong and have I stopped blogging,gasp!
I haven't been baking much too,just the usual favorites when the baking bug strikes me bad.So just like the blog,the oven's been getting a long due rest as well.Not anymore,when blogging has resumed how can baking be left behind?I have a huge list of bookmarked recipes which would all find their way into the blog soon.I thought I'll start with something chocolate,what else!
Ultimate Chocolate Cupcakes with Coffee Buttercream
Recipe Source - Add a Pinch ;Baked as part of Fondbites,Bake Along
All-purpose flour – 1 cup
Granulated white sugar – 1 cup;I pulsed the sugar in my small mixie jar for about 2 seconds,just to break down the sugar crystals,it is an optional step though
Cocoa powder – 1/2 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Salt - 1/4 tsp
Milk – 1/2 cup
Cooking oil – 1/4 cup
Egg – 1
Vanilla Extract – 1/2 teaspoon
Boiling strong black coffee – 1/2 cup - Mix a tsp of Instant coffee powder and 1/2 cup boiling water
Pre-heat oven to 175 degree C. Line a 12 muffin tray with paper liners.
Sift together flour, cocoa powder, baking powder,
baking soda and salt.
Once sifted add sugar and whisk the dry ingredients.
Into another bowl add egg, milk, oil and vanilla extract. Whisk it well until well blended.
Pour the wet ingredients into the dry flour mixture and whisk it well until combined. You can use your electric beater for this.
Now add boiling black coffee and first beat slowly until it has incorporated well. Now increase the speed and beat for 2 to 3 minutes on medium high to incorporate air into the batter.
Spoon the batter into the paper lined muffin trays and bake in pre-heated oven at 175 Degree C, for 20 to 25 minutes until the cupcakes have well risen and a tooth pick inserted into the center of one cupcake comes out clean. Remove cupcakes from the muffin tray once bearable to touch and let cool on wire rack until it comes down to room temperature.
Top thick film formed on boiled and cooled milk/Cream – 1 1/2 tablespoons
Icing sugar – 1 cup, sifted thrice
Butter – 1/2 cup, at room temperature
Instant coffee powder – 3/4 teaspoons
For the buttercream: In a bowl take the cream and whisk well. Add icing sugar little at a time and whisk well until it is combined. Beat for a minute or so on medium speed. Now add the butter and instant coffee powder and beat until the butter has incorporated evenly and the buttercream has lightened and airy. This process will take 2 to 3 minutes on medium high speed. Buttercream is now ready to be frosted.
Use a nozzle of your choice and pipe the frosting on top of the cupcake or just dab a tbsp of frosting on top and spread using a spatula.Dust the top with some cocoa powder.
The recipe is very similar(almost same)as the popular Hershey's Perfect Chocolate Cake,but uses half the recipe.Makes 12 cupcakes.