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
Chocolate Cupcake
Lovingly adapted from ‘Mandy’s Chocolate Cake’ in Delicious
Magazine.
Ingredients (makes
10)
3 tbs Espresso Coffee (freshly brewed)
50g Butter
100g Dark Chocolate (70% cocoa)
100g Brown Sugar
1 egg
1/3 cup Sour Cream
½ tsp Bicarbonate Soda
100g Plain
Flour
Method
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...? |
Notes
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)
Method
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!
Notes
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…
