Chocolate Chip Cupcake

This is a recipe shared by my baking fren :D the texture is light and fluffy and I like the buttery taste. As I do not want the whole batch to have the same taste, I divide the batter into 2 portions and added different fillings to it! The recipe called for sour cream or milk to be added. As I yet to try out using sour cream in cakes, I decided to try using sour cream instead of milk. As usual I also reduce the sugar* content in the recipe. After 3 days leaving in air-tight container in room temperature, the cupcakes still taste as good as fresh bake！

Ingredient

• 200gm butter
• 120gm caster sugar *(original is 200gm)
• 200gm eggs, lightly beaten (abt 4 large eggs)
• 1 tsp vanilla
• 250gm self-raising flour, sifted
• 8 tbsp sour cream (can replaced with milk)

Method

1. Cream the butter and sugar until light and fluffy. Add eggs gradually and beat well.
2. Add in vanilla and mix well.
3. Fold in flour and sour cream alternately. Do not overmix.
4. Lastly fold in filling accordingly. Fill batter in bakings cups 3/4 full.
5. Baked in preheated oven at 180 deg cel for 20-25mins or until golden brown.

Molten Chocolate Cake

Craving for choco cake decide to bake a simple dessert :) I prepare the batter the night before and freeze it. Next morning I defrost in room temperature for about 10 mins and pop into the oven and bake it.

The first attempt failed as I overbake it and the middle of the cake has fully set! Second attempt I reduce the baking time and temperature, successful though can further reduce the baking time :D...still have 2 more cakes in the freezer to test out for a better texture! This dessert freezes well and taste great along with some fruits...

Ingredient

• 65gm butter
• 110gm dark chocolate
• 2 eggs
• 2 egg yolks
• 40gm sugar
• 15gm cake flour
• 
  

Method

1. Put the butter and chocolate in a heatproof bowl. Set in a saucepan filled with water over low heat. Stir occasionally until the mixture melts. Set aside to cool. (i microwave the mixture for 1min).
2. Grease 6 moulds with shortening and dust them with cocoa powder. Tap to remove the excess.
3. In a bowl, beat the eggs, egg yolk and sugar until light and fluffy.
4. Combine the cooled chocolate mixture with the egg mixture and mix well. Add the flour and mix well.
5. Pour the batter into the moulds until 3/4 full. Refridge till set. Bake in preheated oven 180 deg cel for 8 mins. Gently unmould them (i use a toothpick to loosen the edge) and serve with vanilla ice-cream or fruits.