Death by chocolate cupcakes
Recipe source : Sally’s baking addiction
It is the month of March. Delhi weather is changing. It is the most worrisome period because you feel both warm cold at the same time. The season of flu and viral fever.
The only good thing about this weather, I feel, is that it is good for baking. What an absurd thing to say, right? Well I will give you my reasons.
This is the perfect weather for room temperature butter. It is neither frozen solid, nor melted down into a puddle. When it is cold I have to keep the butter outside in the sun for that perfect consistency. In summers I keep shoving it in the fridge and taking out again to see if it just right. Too solid or too liquid destroys the fluffiness when you beat it with sugar.
Also the chocolate compound is very pliable now. It doesn't melt and stick to your fingers. It is not so hard that you bruise your palms chopping them.
So, like I said perfect weather for baking, especially chocolate cakes.
Ingredients
100 gms butter
50 gm chocolate
½ cup cocoa powder
¾ cup flour
½ tsp baking soda
¾ tsp baking powder
2 eggs
½ cup granulated sugar
¼ cup brown sugar
½ cup buttermilk
Preheat the oven to 170 degrees Celsius.
Melt the butter and chocolate together for one minute in the microwave and beat well till smooth and glossy.
Sift together flour, baking powder, baking soda and cocoa powder. Whisk together the eggs, sugar and brown sugar till frothy. Add the cooled chocolate mixture and whisk again.
Add half the flour mix, beat and then add half the buttermilk. Repeat the process again. Do not overmix. Spoon into cupcake cases and bake 12-14 minutes.
Recipe source : Sally’s baking addiction
It is the month of March. Delhi weather is changing. It is the most worrisome period because you feel both warm cold at the same time. The season of flu and viral fever.
The only good thing about this weather, I feel, is that it is good for baking. What an absurd thing to say, right? Well I will give you my reasons.
This is the perfect weather for room temperature butter. It is neither frozen solid, nor melted down into a puddle. When it is cold I have to keep the butter outside in the sun for that perfect consistency. In summers I keep shoving it in the fridge and taking out again to see if it just right. Too solid or too liquid destroys the fluffiness when you beat it with sugar.
Also the chocolate compound is very pliable now. It doesn't melt and stick to your fingers. It is not so hard that you bruise your palms chopping them.
So, like I said perfect weather for baking, especially chocolate cakes.
Ingredients
100 gms butter
50 gm chocolate
½ cup cocoa powder
¾ cup flour
½ tsp baking soda
¾ tsp baking powder
2 eggs
½ cup granulated sugar
¼ cup brown sugar
½ cup buttermilk
Preheat the oven to 170 degrees Celsius.
Melt the butter and chocolate together for one minute in the microwave and beat well till smooth and glossy.
Sift together flour, baking powder, baking soda and cocoa powder. Whisk together the eggs, sugar and brown sugar till frothy. Add the cooled chocolate mixture and whisk again.
Add half the flour mix, beat and then add half the buttermilk. Repeat the process again. Do not overmix. Spoon into cupcake cases and bake 12-14 minutes.
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