chips n gravy

Archive for the ‘Quick’ Category

Cupcakes for little boys. I whipped up some last minute cupcakes for W’s mom to bring home to W’s 3 little nephews. Chocolate are always a winner and this is my Devil’s Food Chocolate cupcake with white chocolate ganache and decorated with Oreos.

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It was a quick whip up.

DEVIL’S FOOD CHOCOLATE CUPCAKE

Part A:

  • 110 grams AP flour
  • 112.5 grams caster sugar
  • 30 grams cocoa powder
  • 3/4 tsp baking soda
  • 122.5 grams milk
  • 57.5 grams softened butter
  • 1 tsp vanilla paste

Part B:

  • 1 whole egg

METHODS:

  1. Mix A until just mixed. Then beat at high speed for 1-2 minutes.
  2. Add in egg and beat again at high speed for 2 minutes
  3. Pipe or spoon into prepared tray or cupcake liners and bake at 180C for 15-20 minutes.

WHITE CHOCOLATE GANACHE:

I always follow a ratio of 2:1 of white chocolate:cream. I will quickly zap the cream in the microwave and then pour over the chocolate. Let stand for 1 minute before whisk it evenly.  I will then sick the chocolate into my freezer until it is just set, then take it out to give it a quick whisk.

ASSEMBLAGE:

Pipe ganache onto the chocolate, I just squirt them out using a #5 nozzle onto the middle of the cupcake and topped with Oreos which I tried to (if possible) break into halves.

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6736_122395529972_764169972_2998525_1297651_nVanilla cupcake with caramel filling, caramel and cream cheese frosting then garnished with chopped tim tam’s.

This is a clear winner. Made a dozen for W and his mates during their weekend Winton racing trip.

100_0545Pierre Herme’s sable au chocolat sale (salted chocolate shortbread) and meringue kisses. Both are sandwiched using Michel Linxe’s recipe of creme du chocolat. Pierre called for the shortbread to be rolled into a log, freeze/chill and then cut into disc and baked. I think that does not do any justice for this lovely recipe, so to up the glam factor, I shape them using square frilled cookie cutter. The meringues are byproduct from all the leftover egg whites which I had from making various products that only required egg yolks. Basic meringue recipe of sugar and egg white. No vinegar nor tartaric acid added. Piped onto prepared silicon mat or baking parchment and baked at 160C for 45 minutes if you want chewy center or one full hour for crispy melt in your mouth texture. I made plenty of the meringue from 4 whole egg whites, all sandwiched with the chocolate cream, they disappeared really fast in a household full of men, surprisingly, who are fussy about their sweets. Although, that said, I myself am guilty of over indulgence with them too, simply because they make such a wonderful combination. Highly recommended.

I cannot rave enough of this creme du chocolat recipe from Michel Linxe’s book “Maison du Chocolat”. It is an awesome book and and filled with recipes from Linxe’s chocolat boutique, yep, you guessed it, the eponymously titled Maison du Chocolat.

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cupcake2delectable white chocolate cupcake with a raspberry buttercream frosting.
Garnished with chopped white chocolate.

cupcake3

muffin

Muffins are one of those easy to make yet funnily can be hard to get right and a easy to impress kind of bakes. With a google, you can get a plethora of muffin recipes at your fingertips. This is my favourite recipe of all and never failed to impress.

I like banana and every food that is made from bananas. Maybe not artificially banana flavoured food (a good example is banana flavoured milk. Why does it even exist?). I have modified this recipe several times and am quite happy with it. It is a super moist muffin and is really low in added fat. I actually replace some of the fat element in it by replacing it with more milk and you can bake muffins in batches and then store them in fridge or freezer and defrosting them later for your daily lunches.

muffin-montage

Muffin
1-1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large bananas, roughly mashed* (here I have used the Brisbane banana aka del monte banana)
170g brown or caster sugar
1 egg (60g)
75g butter, softened
80ml milk
80g chopped walnuts

*just roughly mashing the bananas will actually make the muffin really moist and you will get really soft banana pieces in the muffin. I prefer the texture of roughly mashed bananas than finely mashed bananas which although still yield you a moist muffin, but do not give that soft banana pieces as you bite into it.

Topping
Here, I used a topping of chocolate chips and crumble.
For the crumble, there’s 2 recipe for you. One is my own very simple crumble recipe Iwhich is a bastardised version of sable breton) and the other is the topping that was with the original recipe.

My crumble recipe
50g cold butter
50g icing sugar/confectioner’s sugar
100g flour

Crumbed topping
65g packed brown sugar
1/8 tsp cinnamon powder
1 tbsp chilled butter, cubed
2 tbsp flour

NOTE: all measurements done in standard Australian measurement cups.

  1. Preheat oven to 180 degrees celcius
  2. Line muffin mould with patty liner or if you prefer to not use the paper cups, brush mould with melted butter then sprinkle flour into the moulds and tap well to get rid of excess flour.
  3. Mix all ingredients together. DO NOT over mix. Until just combine is good even if you can see lumps of butter or some flour as overmixing makes the muffin very tough.
  4. I measure the batter to 80g each for the muffin before pouring it into the mould. This is to ensure even sized muffins after baking.
  5. As for the crumble topping, just rub the chilled butter into the dry ingredients until it resembles coarse breadcrumbs. If it is too soft, keep in chiller to set it.
  6. Top muffins with topping and bake in the oven for 19-20 minutes or until skewer inserted into the middle of the muffin came out clean.

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