Difficulty: ♥
Ingridients:
140g of all purpose flour
110g of superfine sugar
125g of non-salted butter (chopped and room temp.)
1 teaspoon of vanillin
1 spoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
450g of melted unsweetened chocolate
Instructions:
This recipe is really easy to do and trust me, it will truly fill every chocolate desire! I often change the recipe a little bit, I love variations. But the basic recipe, still gets the job really well done!
Pre-heat the oven at 250°. Put all the floury ingredients, the butter (it is REALLY important that it's at room temperature!!) and the melted chocolate* in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
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* Melted Chocolate: you can either melt chocolate using a microwave or over a hot-water bath. I prefere the hot-water bath, but when I have little time I go for the microwave. In any case, have your chocolate chopped into pieces and make sure it avoids any contact with water ( so make sure also conteiners and other tools are completely dry!). If you decide to go for hot-water bath, then slowly melt is over a low heat. Keep stirring until the chocolate is soft and creamy. In case you want to use the microwave, then put the chopped chocolate into a microwave-safe conteiner and put it inside the microwave. To avoid the risk of burning or overheating the chocolate, I advise you to melt it with intervals of one minute each. Keep melting until you obtain the request consistency.
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Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
Tuesday, 31 August 2010
Monday, 30 August 2010
♥ How to Melt Chocolate
Melted Chocolate: you can either melt chocolate using a microwave or over a hot-water bath. I prefere the hot-water bath, but when I have little time I go for the microwave.
In any case, have your chocolate chopped into pieces and make sure it avoids any contact with water ( so make sure also conteiners and other tools are completely dry!).
If you decide to go for hot-water bath, then slowly melt is over a low heat. Keep stirring until the chocolate is soft and creamy. In case you want to use the microwave, then put the chopped chocolate into a microwave-safe conteiner and put it inside the microwave. To avoid the risk of burning or overheating the chocolate, I advise you to melt it with intervals of one minute each. Keep melting until you obtain the request consistency.
In any case, have your chocolate chopped into pieces and make sure it avoids any contact with water ( so make sure also conteiners and other tools are completely dry!).
If you decide to go for hot-water bath, then slowly melt is over a low heat. Keep stirring until the chocolate is soft and creamy. In case you want to use the microwave, then put the chopped chocolate into a microwave-safe conteiner and put it inside the microwave. To avoid the risk of burning or overheating the chocolate, I advise you to melt it with intervals of one minute each. Keep melting until you obtain the request consistency.
♥ CutieChocoCoffee
Difficulty: ♥♥
Ingridients:
140g of all purpose flour
110g of superfine sugar
110g of brown sugar
125g of non-salted butter (chopped and room temp.)
1 spoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
2 spoons of milk
150g of bitter chocolate powder
1/2 cup of water with 4 spoons of istant coffee(make sure istant coffee is well stirred into water)
Instructions:
I really adore this one! I'm a big fan of coffee and I usually make these cupcakes when my friends come to my house for a coffee break. With this kind of recipe I prefere using a simple buttercream frosting recipe with coffee beans as decoration.
Pre-heat the oven at 250°. Put all the floury ingredients, the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk, istant coffee and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
Ingridients:
140g of all purpose flour
110g of superfine sugar
110g of brown sugar
125g of non-salted butter (chopped and room temp.)
1 spoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
2 spoons of milk
150g of bitter chocolate powder
1/2 cup of water with 4 spoons of istant coffee(make sure istant coffee is well stirred into water)
Instructions:
I really adore this one! I'm a big fan of coffee and I usually make these cupcakes when my friends come to my house for a coffee break. With this kind of recipe I prefere using a simple buttercream frosting recipe with coffee beans as decoration.
Pre-heat the oven at 250°. Put all the floury ingredients, the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk, istant coffee and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
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