Its so difficult to get into the rhythm of writing again after a week of absence... sometimes i wonder if its all bec of FB.. easier and quickest way to keep in touch n update what ur doing... i miss writing... i miss taking food pics and i miss blogwalking... period!
Sooo.. We got back fm KL last thursday.. a day after we were supposed to go home.. i was a little panicked cos i knew i had orders to fulfil.. cake orders that were booked a month ago for a wedding... another order that came fm a Singaporean lady who lives in France for her fav cousin's engagement party which she couldnt attend and an order fm my cousin for her relative's wedding.. Alhamdullilah i managed to bake it without any glitch.. err well except when i had to call a plumber to fix my choked sink! blahhhhh S$150 out of the window!
Anywho last sat after I was done with my orders.. i decided to take mom and dad out for dinner... sis wati decided to join in and just like that.. we had a big group.. we later took all of them to T3 to chill and had coffee at our local coffeeshop.. was nice! Yesterday was spent at home relaxing.. the only exciting thing i did was to get myself a new 28-75mm F2.8 lens... will take pics using my new lens soon!
So ok... i am gonna go.. gv me a day to get into the rhythm again.. hopefully by then i am able to write more.. for now enjoy this "9 out of 10 star recipe" that was shared by Pastry Affair.. i call this cake WOW S'more Cupcakes cos this cake was just ohhhhh so goooodddd! The base of these cuppies have graham crackers.. middle part of these cuppies was a super moist chocolate/espresso cake.. top part of these cuppies have chocolate glaze and as if thats not enough.. the topping for these cuppies was marshmallow meringue. yums!
Chocolate Cupcakes with Graham Cracker Base
3 cups graham cracker crumbs
1/4 cup granulated sugar
10 tablespoons butter, melted
- Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
- In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.
- Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.
Malted Chocolate Cupcakes
Adapted from Sweetapolita
Yields 18-24 cupcakes
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
1 cup strong black coffee (i used Nespresso!)
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract - I used espresso flavour and vanilla essence
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake tin with baking cups.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be liquidy.
- Fill baking cups 2/3 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.
Fill the rest of the baking cups 2/3 full of cupcake batter. Place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before glazing and frosting.
4 ounces semisweet chocolate, finely chopped
4 tablespoons butter
1 teaspoon light corn syrup
In a saucepan, melt together the chocolate, butter, and corn syrup over medium heat and stir until completely combined. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.
4 egg whites
1 cup granulated sugar
In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.
Using a knife or off-set spatula, spread a thick layer of chocolate glaze on top of the cupcake, extending the chocolate to the edge of the cupcake. Let set for a few minutes.
Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them very closely.
Macs ordered by Gina who lives in France for her cousin in Singapore.. ty dear for the order... was nice to hear ur voice.. ur funny!! soto ayam satu or better still... kicap cap kipas udang satu!! hahaha
5 pcs of marble cake ordered by Norlijah... ty dear for the repeat order... she also ordered macs... to my dear cousin Nasyita... ty for the macs order... enjoy ur 2wks Adelaide hols... am jealous! drink coffee at Cibo for me ok huhu
Finally, for those who have been waiting and hoping for a smaller Macaron baking sheet......tadaaaaa! It has arrived! Mastrad has answered your call! See HERE to order! Cheers!