Baking 101

It’s the long weekend and if you ain’t out of town, then you better occupy yourself with something in Geneva for the shops are shut on this public holiday.  The Man had to work so I arranged for a cupcake date with E who’s graciously opened her kitchen for these baking experiments that I’ve been keen to try.

Her kids are choco-lovers so we whipped up a batch of chocolate cupcakes which they happily decorated with marshmallows and sprinkle toppings.  We had more time to spare and those lemon cupcakes that R from the Pleasure Monger whipped up recently have been on the back of my mind for I was craving for some ‘zing in my sweet treats‘ [Quote from the talented Ms R as well].  So we baked up another batch of lemon cupcakes rather quickly.

Chocolate cupcakes (Recipe from Hummingbird Bakery)

Ingredients:

• 3/4 cup All-purpose flour
• 2 1/2 tablespoons unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• A pinch of salt
• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup whole milk
• 1 egg
• 1/4 teaspoon vanilla extract

Method:

1. Line 12 hole cupcake pan with paper cases.
2. Preheat the oven to 165 degrees.
3. Put the flour, cocoa, sugar, baking powder, salt, and butter and beat on slow speed using a hand-held electric whisk until you get a sandy consistency and everything is combined.
4. Whisk the milk, egg, and vanilla together in a bowl, then slowly pour about half into the flour mixture, beat to combine, and turn the mixture up to high speed to get rid of any lumps.
5. Turn the mixture down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth but do not overmix.
6. Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted into the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

When the cupcakes are cold, spoon the chocolate frosting on top and decorate with desired toppers such as sprinkles or mini-marshmallows.

Chocolate Frosting (enough to frost 12 cupcakes)

2 1/2 cups confectioners’ sugar, sifted
6 1/2 tablespoons unsalted butter, at room temperature
1/3 cup unsweeted cocoa powder, sifted
2 tablespoons whole milk

Beat the confectioners’ sugar, butter, and cocoa together in a stand mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of teaspoons at a time. Once the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

And here’s my feeble attempt with R’s lemon cupcakes recipe which I tweaked slightly.   The photos obviously don’t do the recipe any justice – Sorry R, I tried my best.. but it was pretty tough trying to do the frosting for the cupcakes.  Like I said, Baking 101 for me.. so baby steps and hopefully I will improve with time.

Zesty Lemon Cupcakes (Recipe adapted from R at the Pleasure Monger):

Ingredients:

• 3/4 cup All-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• A pinch of salt
• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup whole milk
• 1 egg
• 1/4 teaspoon vanilla extract
• 1 tablespoon of lemon zest

Method: As per chocolate cupcakes recipe.

For the whipped cream:

200ml whipping cream
2 and 1/2 tablespoons caster sugar (adjust to taste)

A very, very tiny drop of liquid green food colouring (we mixed blue and yellow colouring and got a funky pale shade of green)

Whisk cream,colouring and sugar till stiff peaks are formed.  Frost cupcakes and decorate with sprinkling of grated lime zest and sprinkles (if desired).

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