Ingredients (A):
170g Flour
1/2 tsp soda bicarbonate
1 tsp baking powder
57g high quality cocoa powder ( Kim used black cocoa powder about 12g )
A pinch of salt
Ingredients (B):
230ml corn oil
100ml water
1/2 cup castor sugar ( Kim didn't reduced )
2 tsp instant coffee powder (optional) ( Kim also omitted )
1 tsp vanilla
2 eggs ( Kim used grade A )
230ml condensed milk ( Kim used about 140ml, stock not enough )
Frosting:
250g whipping cream
1 tsp vanilla
Chocolate rice for garnish
( Kim omitted frosting )
Method for cupcakes:
Sift together ingredients A into an electric mixer bowl.
In another bowl, mix together ingredients B.
On a low speed, gradually add in B ingredients into A and mix until well blended for 2 minutes ( DO NOT OVER BEAT ).
Bake into pre-heated oven at 160C for 15-25 minutes or until cooked.
Cool completely in wire rack and pipe the cupcakes with vanilla fresh cream frosting, sprinkle some chocolate rice on top.
Method for frosting:
In an electric mixer, beat whip cream. Then add in vanilla, beat until soft peaks. Ready to use.
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