More muffins photos

Chocolate-Orange Cupcakes

source: metro newspaper - recipe from Primrose Bakery

1. Preheat the oven to 180c/gas mark 4.Line the 12 hole muffin tray with cupcake cases. Break 15g dark chocolateinto pieces. In a heatproof bowl, heat over a saucepan of barely simmering water. Stir until melted. Then set aside.
2. In a bowl, cream with an eletric whisk 90g unsalted butter, 175g caster sugar and one orange zest (save juice). Add 2 large eggs. Beat.
3. Combine 185g plain flour, sifted, 1/2 bicorbonet soda, 1/2 baking powder, 1/2 tsp salt. Mix 1 tbsp semi-skimmed milk, at room temperture and one orange juice in a jug.
4. Add the chocolate to the creamed mixture. Beat on a low speed or by hand. The batter will be streaky. Add 1/3 of the flour mix. Beat again. Add 1/2 the juice/milk mix. Beat. Beat until all ingredients are incorporated.
5. Carefully spoon the mix into cupcake cases about 2/3 full. Bake for 28 to 30 minutes.
6. Remove from the oven. Leave for 10 minutes. Once they are completely cool, icethe cupkases with chocolate buttercream and decorate with orange zest or sugar flowrs or thousand and thousand.

Chocolate buttercream icing:
1. Melt 175g dark chocolate until smooth, avoid burning. Leave to cool slightly.
2. In a mixing bowl, beat 225g unsalted butter, 1tbsp milk, 1 tsp vanilla extract and 250g icing sugar, sifted. Add the melted chocolate. Beat until you mke a rich, velvety chocolate buttercream.

Cupcakes

Caramel Mud cake

Caramel Mud Cake
Source: cupcakes & fairycakes - Australian Women's Weekly



125g butter, chopped coarsley
100g white eating chocolate, chopped coarsley
2/3 cp (150g) firmly packed brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
1 egg

decorations:
1 tub ready made butter cream icing
blue & yellow food colouring

1.preheat oven to 170c. Line 12 hole standard muffin pan with paper cases
2. combine butter, chocolate, sugar syrup and milk in a small saucepan; stir over low heat, until smooth. Transfer mixture to medium bowl; cool 15 minutes
3. whisk sifted flours into chocolate mixture, then egg. Divide mixture among cases
4. bake about 20-0 minutes or until cook. Turn cake onto wire rack to cool.
5. decorate the cake with the butter cream sing the pipping bag

Cup cake

My love affair with cup cake not very long. I started to decorated after my wilton class. I usually using muffin as the base. Today I called my friend Adibah of Pelangi Indah, JB we talked about the craze in Malaysia right now - cup cake. I just put this photos to show it to her. Ok Adib, when I go back to JB next year,we can bake and decorate cup cake.