Tuesday, February 25, 2014

Moist Chocolate Cupcake


  • 60gm softened butter
  • 60gm sugar
  • 80gm plain flour
  • 10gm cocoa powder
  • 1/4 tsp coffee emulco
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg
  • 60ml milk
  • 9 pieces chocolate (omitted this round)

1. Beat butter and sugar till light and fluffy.
2. Add in egg then mix well.
3. Add milk and coffee emulco, mix well.
4. Stir in sifted flour, cocoa powder, baking powder and baking soda. Mix well.
5. Fill cupcake liners till 2/3 full.
6. Bake in preheated oven at 180'C for 25 mins.
7. Leave on wire rack to cool completely.
8. Optional: Sift snow powder before serving.

Previous bake: http://honeybee916food.blogspot.com/2012/11/moist-chocolate-cupcake-with-hidden.html
Adopted from: http://www.dequeenkitchen.blogspot.com/2012/10/moist-chocolate-cupcakes.html

Variety German Cookies

125g butter
40g icing sugar, sifted
125g potato starch
80g plain flour

For Chocolate version - added 2 tbsp cocoa powder + 1tbsp water
For coffee version - added 2tsp coffee extract
For yuzu version - roughly added 2 tbsp honey yuzu (forgotten exact measurement)

1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough. Divide dough to 2 parts. One part added with dark cocoa powder.
3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork). Else, can fill in piping bag and pipe accordingly.
4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Recipe adapted from: http://smallsmallbaker.blogspot.com/2011/01/aspiring-bakers-3-melt-in-mouth-german.html