"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
View Poll Results: Is this recipe good?
Yes 0 0%
No 0 0%
Voters: 0. You may not vote on this poll

Reply
 
Thread Tools Display Modes
 
Old 08-24-2009, 01:30 AM   #1
Assistant Cook
 
Join Date: Aug 2009
Location: Mauritius
Posts: 18
Talking Cupcakes


Ingedients(Muffin)
  • 125g softened butter
  • 1 teaspoon vanilla extract
  • 150g caster sugar
  • 2 eggs
  • 185g of self-raising flour
  • 80 ml milk
  • 1 tablespoon cocoa powder
  • 2 teaspoon of milk
  1. Preheat oven to 180°c. Line the muffin pans (8) with paper cases.
  2. Beat butter, extract, sugar and eggs in a bowl (use an eletric mixer) Then sift in the flour and add the milk.
  3. In a seperate bowl add the 2 tablespoon of milk to the cocoa powder and mix it all. When it's done add it to the previous dough. (don't mix it too much or it wouldn't be a marble)
  4. Drop the dough into the various muffin pans. Bake for about 25 mins.


Ingredients: (ganache)

  • 100ml of crème fraîche
  • 200g of dark chocolate chopped into pieces.
  1. Bring cream to boil in a sauce pan and remove it from heat. Add the chocolate and stir until smooth.

__________________

__________________
Valouth is offline   Reply With Quote
Old 08-24-2009, 06:19 AM   #2
Senior Cook
 
shalinee's Avatar
 
Join Date: Jul 2009
Location: UK
Posts: 170
that's such mouth-watering cupcakes. I love all the different decorations. Thanks for the recipe.

Cheers,
shalinee
__________________

__________________
shalinee is offline   Reply With Quote
Old 08-24-2009, 06:44 AM   #3
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
What is caster sugar
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 08-24-2009, 07:05 AM   #4
Senior Cook
 
shalinee's Avatar
 
Join Date: Jul 2009
Location: UK
Posts: 170
castor sugar is between icing sugar and granulated sugar, if you know what I mean. It is fine but not powdery like icing sugar.
__________________
shalinee is offline   Reply With Quote
Old 08-24-2009, 10:33 AM   #5
Assistant Cook
 
Join Date: Aug 2009
Location: Mauritius
Posts: 18
Talking

Quote:
Originally Posted by letscook View Post
What is caster sugar
"Caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States." (Definition from Ochef)

Here you have a picture

__________________
Valouth is offline   Reply With Quote
Old 08-24-2009, 01:42 PM   #6
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
I believe it's what C&H sells in the U.S. as "Baker's Sugar," which I used for a while. It comes in a box that resembles a ½-gallon milk carton. It's a bit more expensive than C&H's regular sugar, and a whole lot more expensive than store brands. It's supposed to dissolve better, but I have never had any problems with regular sugar in any of the baking I do. Also, I've found that once opened it tends to clump much more than regular sugar. I decided it wasn't worth the extra cost and went back to regular.
__________________
Doug Collins
Scotch is offline   Reply With Quote
Old 09-06-2009, 12:28 AM   #7
Assistant Cook
 
Join Date: Sep 2009
Location: Vancouver
Posts: 2
Looks like a winner to me. My kids will love them!
__________________
Cake Decorating is offline   Reply With Quote
Old 09-06-2009, 07:16 AM   #8
Assistant Cook
 
Join Date: Aug 2009
Location: Mauritius
Posts: 18
Quote:
Originally Posted by Scotch View Post
I believe it's what C&H sells in the U.S. as "Baker's Sugar," which I used for a while. It comes in a box that resembles a ½-gallon milk carton. It's a bit more expensive than C&H's regular sugar, and a whole lot more expensive than store brands. It's supposed to dissolve better, but I have never had any problems with regular sugar in any of the baking I do. Also, I've found that once opened it tends to clump much more than regular sugar. I decided it wasn't worth the extra cost and went back to regular.
It is also possible to use brown sugar or white sugar. My mom uses brown sugar and the result is just the same
__________________
Valouth is offline   Reply With Quote
Old 09-06-2009, 04:18 PM   #9
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
Quote:
Originally Posted by Valouth View Post

Ingredients(Muffin)
  • 125g softened butter
  • 1 teaspoon vanilla extract
  • 150g caster sugar
  • 2 eggs
  • 185g of self-raising flour
  • 80 ml milk
  • 1 tablespoon cocoa powder
  • 2 teaspoon of milk
  1. Preheat oven to 180°c. Line the muffin pans (8) with paper cases.
  2. Beat butter, extract, sugar and eggs in a bowl (use an eletric mixer) Then sift in the flour and add the milk.
  3. In a seperate bowl add the 2 tablespoon of milk to the cocoa powder and mix it all. When it's done add it to the previous dough. (don't mix it too much or it wouldn't be a marble)
  4. Drop the dough into the various muffin pans. Bake for about 25 mins.

Ingredients: (ganache)



  • 100ml of crème fraîche
  • 200g of dark chocolate chopped into pieces.
  1. Bring cream to boil in a sauce pan and remove it from heat. Add the chocolate and stir until smooth.
need the ingredients in ounces or cups, then i could tell what was what.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 09-08-2009, 08:47 AM   #10
Assistant Cook
 
Join Date: Aug 2009
Location: Mauritius
Posts: 18
Smile

Quote:
Originally Posted by Valouth View Post

Ingedients(Muffin)
  • 125g softened butter
  • 1 teaspoon vanilla extract
  • 150g or 2/3 cups caster sugar
  • 2 eggs
  • 185g or 1 1/4 cups of self-raising flour
  • 80ml or 1/3 cup milk
  • 1 tablespoon cocoa powder
  • 2 teaspoon of milk
  1. Preheat oven to 180°c. Line the muffin pans (8) with paper cases.
  2. Beat butter, extract, sugar and eggs in a bowl (use an eletric mixer) Then sift in the flour and add the milk.
  3. In a seperate bowl add the 2 tablespoon of milk to the cocoa powder and mix it all. When it's done add it to the previous dough. (don't mix it too much or it wouldn't be a marble)
  4. Drop the dough into the various muffin pans. Bake for about 25 mins.


Ingredients: (ganache)

  • 100ml or 1/2 cup of crème fraîche
  • 200g of dark chocolate chopped into pieces.
  1. Bring cream to boil in a sauce pan and remove it from heat. Add the chocolate and stir until smooth.
There you go
__________________

__________________
Valouth is offline   Reply With Quote
Reply

Tags
cakes, cupcakes, muffins

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.