It’s been ages since I’ve done a baking post, but alas calories are back in vogue in the a little pinch of fairy dust household! This doesn’t mean that I haven’t been baking, no not all all…I just haven’t been eating–and–telling! =D
In an attempt to keep my creative meter up, I had a thought that I would embark on a theme (I love themes if you couldn’t tell by my Princess series, and future Nursery Rhyme series). The theme being the creation of all sorts of different and wonderful cupcake frostings! Seeing as basic cupcakes are already awesome, I felt it would be only natural to have fun with the toppings, rather than mess with perfectly good cake!
So….I have a whole list of frosting to-do’s, but here’s the first…a dreamy creamy cocoa and espresso infused concoction =D I’m really happy with it, as it’s not too sweet, and it’s a good consistency for piping!
Whilst this frosting would work perfectly well on a vanilla cupcake, why not up the stakes and place it atop a dense chocolate one? Here’s my favourite choccie cupcake recipe, which I shall refer you to whenever a new frosting calls for a chocolate foundation! : D
And on a final note, when you’re a kid you’re pretty stoked when you get to lick the bowl, right? But once you get older you realise it kinda just tastes like a funky flour paste…this batter however is an exception to the rule…
If you’re depressed, or experiencing intense chocolate cravings, whip up this batter and serve yourself a bowl of it like custard….seriously. Go on, do it. I won’t judge ; P
Lovingly adapted from ‘Mandy’s Chocolate Cake’ in Delicious Magazine.
Ingredients (makes 10)
3 tbs Espresso Coffee (freshly brewed)
100g Dark Chocolate (70% cocoa)
100g Brown Sugar
1/3 cup Sour Cream
½ tsp Bicarbonate Soda
100g Plain Flour
Preheat oven to 160°C (fan-forced), and line a muffin tray with 10 cupcake papers.
Brew coffee and collect a few tablespoons in a cup (make sure you collect extra than needed to allow for evaporation as it cools), set aside.
Place sugar in a large high-sided mixing bowl and set aside.
Melt butter and chocolate in a heat-proof jug, for a couple of minutes on medium-low in the microwave, mixing every 30s–1min, until the chocolate is nearly melted. When nearly melted, remove from microwave, and stir until completely melted (the process will become second nature after a few tries!). Allow to cool a little.
Add the melted chocolate mixture into the sugar and beat well with an electric mixer.
Add the egg and beat well.
Add the espresso and beat well.
In a small bowl, mix the bi-carb thoroughly into the sour cream.
Add the sour cream mixture and beat well.
|Just add a straw and drink!|
Sift in the flour, then slowly fold until completely incorporated and lump-free.
Bake for 13-15 minutes, allow to cool in the tin for a few minutes before placing cupcakes onto a wire rack.
|Smell amazing don't they...?|
A shorter baking time will leave the centre of these babies deliciously fudgy, but timing will vary from oven to oven.
Mocha Latté Frosting
Ingredients (frosts 10-12 cupcakes)
65g Butter (room temperature)
250g Light Cream Cheese (room temperature)
¼ cup Pure Cocoa (not Dutch process)
1 cup Icing Sugar (add extra if you like it sweeter)
2 Tbs Espresso Coffee (freshly brewed)
Beat butter with an electric mixer.
Add the cream cheese and beat until there are no butter lumps.
Sift in the cocoa, and carefully beat in.
Sift in the icing sugar, add the espresso, then carefully beat until really smooth.
Pipe onto cooled cupcakes, garnish with some coffee beans and enjoy!
There is plenty of frosting for a more generous serve on each cupcake to that shown in the pictures, but alas my piping bag was in the fridge with leftover frosting from making bunny cookies at Easter, so I couldn’t get a more generous serve of frosting to look pretty with a knife…