This post will have to last for a month, cos I’m flying off tonight and back only in June. May I suggest that you read it very verry slowly, savoring each word and picture…. if possible…. so that it dun feel like I’m away for so long?
And as a further request to all you food bloggers out there, could you please -pretty please- limit your posts of gorgeous-looking desserts for the next four weeks? So that I dun collapse from the sheer exhaustion of having to catch up on all your amazing creations when I come back. *pouty look of desperation*
Anyways, this first recipe comes from Chockylit’s cupcake bakshop. It’s a hummingbird cupcake and I just loved the name so much that I had to try my hand at them. I loved the taste of bananas and pineapple; it’s the perfect treat to transport you to tropical summertime. The only thing I would do is to add more bananas and cinnamon for more flavor and moistness, cos the cakes did get a little dry. But otherwise, paired with mascarpone cream cheese frosting and a sprinkled with demerara sugar, these were a lovely batch of cupcakes that everyone loved!
Demerara sugar really is a very nice topping for these cupcakes cos they lend a pleasant crunchy texture that contrasts well with the smooth creamy frosting and slightly chunky fruit-filled cupcake.
This tray of chocolate cupcakes were for my friend who got married a few weeks back. I wanted to give her something more than the obligatory money packet so I decided to accompany the cash-stuffed envelope with some mini-cupcakes. Money and chocolate… how can that not be the perfect wedding gift?? haha..
I got this recipe from 500 Cupcakes & Muffins, a beautifully illustrated book that Suegene bought me for Christmas last year. The resulting cupcakes were moist and had a light chocolate flavor. Frosted with some dark Varlhona chocolate frosting, they were gorgeously decadent and rich. But because I had to transport the cakes to the wedding and was not sure about the refridgerator-status at the hall, I chose to decorate these ones with meringue buttercream instaead, since they hold up much better in our warm weather.
Clearly, I went a little crazee with the mini m&ms and chocolate sprinkles. In my defense, I wanted them to look cheery… after all, this happening singleton was about to sign her life away into matrimony… haha.
Devil’s Food Cupcakes
(makes 18 regular sized cupcakes)
225g self-raising flour
1 tsp baking powder
225g light brown sugar
225g butter, softened
2 eggs, seperated
100g dark chocolate, melted and cooled
1 tsp vanilla
115ml milk, room temperature
50g dark chocolate, grated (optional)
1. Preheat oven to 350F.
2. Sieve the flour and baking powder and set aside.
3. Cream butter for 30 seconds. Add sugar and cream until light and fluffy. Add egg yolks and vanilla and mix well. Add the melted chocolate.
4. Add the flour mixture alternately with the milk, beating well after each addition.
5. In a dry, clean bowl, whisk eg whites until soft peaks form. Carefully fold egg whites into the chocolate mixture. If using, gently and quickly fold in grated chocolate.
6. Spoon batter into cupcake liners and bakefor 20 mins, or until a skewer inserted into the middle of each cake comes out clean.