Thursday, 4 October 2007

Chocolate Mint Cupcakes

1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups self raising flour
1/2 cup (6 ounces) mini semi-sweet chocolate chips

1. Preheat the oven to 175°F. Insert liners into a medium cupcake pan.2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.3. In a separate medium-sized bowl combine the flour and baking soda.4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Mint Swiss Meringue Buttercream (recipe adapted from marthastewart.com)Makes about 3 cups3 egg whites3/4 cup granulated sugar1/2 cup (1 stick) unsalted butter, at room temperature1 teaspoon peppermint extract1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)4. Beat in peppermint extract. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Tuesday, 2 October 2007

Choclate Vegan Cupcakes

1 cup plain flour
1/4 cup cocoa powder
3 Tablespoons black cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain rice or soymilk
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

preheat the oven to 175 and line a 12-muffin tin with paper cupcake liners. spray with the liners with canola spray to prevent sticking. sift together the flour, cocoa powders, baking powder, baking soda and salt. in another bowl combine the rice milk, oil, maple syrup, sugar, vinegar and vanilla. beat at medium speed for about two minues. add the dry ingredients to the wet and beat for about another minute to combine. fill each cupcake liner about 2/3 full and bake for about 25-30 minutes. remove from oven and allow to fully cool.