Saturday, November 25, 2006

Chocolate Almond Cupcake with chocolate icing




Ingredients:

100 gm. Butter
80 gm. castor sugar
1/4 tsp. salt
60 gm. superfine flour
1 tsp. baking powder
1/2 tsp. bicarbonate of soda
40 gm. breadcrumbs
60 gm. dark chocolate - melted
3 nos. eggs
80 gm. ground almonds

Chocolate icing:

100 gm. dark chocolate - melted
30 gm. butter
1/2 Tbsp. fresh milk

Method:

(1) Beat butter and sugar till creamy.
(2) Add in egg yolks, melted chocolate and stir till combined.
(3) Fold in flour, breadcrumbs, baking powder and bicarbonate of Soda and mix thoroughly.
(4) Whisk egg white till stiff, then fold into the egg yolk mixture.
(5) Scoop into muffin cups or paper cups in muffin pan and bake at 175C for about 25 mins. or till cooked.
(6) Remove from muffin pan and leave to cool on wire rack.

Chocolate icing:

Melt chocolate over simmering water till chocolate melts. Remove from heat, add in butter and milk and stir till smooth. Pipe onto muffin cups and decorate muffins as desired.

9 comments:

Anonymous said...

Hi Lucy
Thanks for sharing this recipe.
I was looking through the ingredients and realised this recipe uses bread crumbs. May I know what kind of bread crumbs ...the japanese kind or just those toasted bread crumbs that I can make myself?
How do the crumbs make the muffin different from one that doesn't use them?
tia

yochana said...

Hi chawanmushi,

Breadcrumbs ....bread then blend into powder form.

You can just toast your overnight bread and then blend it or you can buy at the store but must be bread not the japanese kind..

You can try making it and see whether you like it. It has a liitle rough feeling because of the breadcrumbs and ground almonds.

rgds

Cyndi said...

Hi Aunty,
Whenever I bake my cupcake, my cake will "tear" away from the paper cup. Do you know what cause that and how to perfect it to look as nice as yours attached to paper even especially after they are cool.

Do I have to increasing my baking powder/soda or change to self-raising flour?

Cyndi

yochana said...

Hi cyndi,

Probably your recipe has a high content of butter and that makes the cupcake oily causing the paper to leave the cake.

rgds

Jasmine Lau said...

hi aunty, can i ask where you get those animal decoration from? did you make it yourself?

yochana said...

Hi Jasmine,

Those are bought from Sun Lik.

rgds

michelle said...

aunty..
sorry to botehr you again..
but i need help~:(
i saw this recipe online and hope to try it out..
but i dunno how should i convert the measurments for the ingredients..
this is the measurments that are written there:
1/4 cup plus 2 tablespoons All-Purpose flour
2-1/3 cups (14 ounces) milk chocolate, coarsely chopped, melted and cooled slightly

and aunty, is it convenient for you to provide me your email..?
:)

yochana said...

HI Michelle,

1 cup of flour is roughly about 145 gm. For the 2 tbsp. flour, just scoop with your tablespoon, level will do.

For chocolates, 1 oz. is about 28 gm. but we normally round it off to 30 gm. Calculate accordingly and weigh it. Plus minus does not matter at all.

rgds

Jacee said...

hi aunty,
is superfine flour "Top Flour" or "Hong Kong Flour"? Can I use Cake flour in this recipe?

Tks!
Jacee