Tuesday, September 26, 2006

Brandy chocolate cupcake with chocolate mirror icing

Apologise for the typo error which I posted yesterday. Omitted some ingredients and now I've checked and here it is:



Ingredients:

130 gm. Butter - diced
120 gm. castor sugar
120 gm. Self-raising flour
10 gm. cocoa powder
3 Eggs (Large )
1 Tbsp. Milk
30 gm. walnuts - crushed finely
1 Tbsp. Brandy
2 Tbsp. fresh orange juice
1/2 tsp. Vanilla essence
a pinch of salt

Chocolate Mirror Icing:

60 gm. sugar
20 gm. cocoa powder - sifted
80 gm. liquid glucose or corn syrup
2 Tbsp. Water
50 gm. chopped chocolate
50 gm. butter
1/2 tsp. vanilla essence
a pinch of salt

Method:

(1) Sift the self raising flour, salt and cocoa powder together.
(2) Beat butter and sugar until creamy. Add in vanilla essence.
(3) Add in eggs one at a time till well mixed. Add in orange juice.
(4) Fold in sifted flour, milk and brandy.
(5) Mix in chopped walnuts.
(6) Spoon into muffin pans lined with paper cups.
(7) Bake at 175C for 20 mins. or until skewer inserted into the centre of cup cakes comes out clean.
(8) Remove from oven and leave it to cool.

Chocolate mirror icing:

(1) Place sugar, cocoa powder , glucose and water in a non-stick pot and cook over low heat, stirring continously to prevent burning.
(2) Remove from heat, add in melted chocolate and stir till smooth.
(3) Stir in butter, essence and salt and continue to stir until smooth.
(4) Pour the mirror icing immediately as it will set because of the glucose.
(5) Decorate with roasted almond flakes and cherries.

14 comments:

Anonymous said...

Hi
I think you have omitted the amount of milk,brandy and walnuts in your recipe.

Anonymous said...

Aunty Yochana, may I know what 'liquid glucose' is?

And while the name says brandy choc. cupcake, the recipe did not call for any brandy at all.-natasya

yochana said...

Hi natasya,

This morning I received an e-mail from my daughter asking me how much brandy to put but I chided her for not reading the recipe until I received your mail...thanks for alerting me.

Liquid glucose is like maltose except it's transparent. Can buy from Sun Lik. Can substitute with glycerine or corn syrup.

rgds.

Anonymous said...

Dont mind me asking but why is it that you bake so much everyday?

yochana said...

Hi,

It's just my passion and my love for baking and if I don't bake so much everyday, the queue at the waiting list gets longer and longer.

rgds

Anonymous said...

Hi aunty yochana :

May I know do we have to keep this in the refrigerator? can I just the mirror icing recipe to cover my sponge cake?

Thanks

Cheers,
Alice

yochana said...

Alice,

You can pour it over a cake but do it fast cos' it sets very fast because of the liquid glucose.

You can chill in the refrigerator or if there's no space, just leave it outside at room temperature.

rgds

Anonymous said...

Thanks aunty Yochana!

Cheers,
Alice

Cyndi said...

Hi Aunty,
1) Is any Brandy good enough for this?

2) Also I have looking for Kirsh for baking black forest cake and went to Jason supermarket...they don;t have it? Any idea where can I get it beside DFS? End up I substitue with Kirsh Favoring from Red Man.

3) I would like to try some recipe with Rum too (I like pastry with liquor though I can't drink). Can you advise whether I should get White or Black Rum?

yochana said...

Hi Cynidi,

yes Brandy is good for this.

I bought my Kirsch from Jasons and probably at the moment it's out of stock. I tried to buy from the airport for many many years but they carry this liquer. Mmm...mine is getting low too and I need to source for it already.

Rum - I normally like to use Myer's dark rum or Captain Morgan. For fruit cakes, you can use either dark or white rum. Shouldn't be a problem though and for mousse , use a white rum.

rgds

jenjen said...

Hi
could i omit the brandy? as i dun take liquer.
wat else can i replace it with?
pls advise..
thanks.. :)

Aunty Yochana said...

Hi Jen jen,

yes you can omit the brandy.

rgds

hajrah jahan mohammed said...

Hello yochna aunty, :)
Can you please tell me for how long or untill what consistency do we have to keep the sugar,cocoa and corn syrup on heat for the mirror icing?
Regards
Hajrah :)

hajrah jahan mohammed said...

Hello aunty yochana, :)
Can you please tell me for how long or untill what consistency do we have to keep the sugar,cocoa powder and corn syrup on heat for the mirror icing?
Regards
Hajrah