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Flourless Chocolate Fudge

The ultimate flourless chocolate cake – fudgy, rich and super chocolat-y! Simple and fast to make with only 5 ingredients.

 
 
Ingredients:
•10 1/2 ounces or 300 grams semisweet chocolate, roughly chopped
•12 tablespoons (1 1/2 sticks or 180 grams) unsalted butter
•2 tablespoons water
•1 teaspoon instant coffee
•6 large eggs
•1/4 cup (50 grams or 1.8 ounces) sugar
 
Directions:
•Preheat oven to 325F/160C degrees. Grease an 8-inch springform pan. •Wrap the outside (bottom and sides) of the pan with aluminum foil to prevent leaking.
•Put chocolate, butter, water and instant coffee in a large heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
•In a mixer bowl fitted with a whisk attachment, whisk eggs and sugar on medium-high speed until light and fluffy and doubled in volume, about 5 minutes.
•Using a spatula, fold one-third of egg foam into chocolate mixture until mixed.
•Fold in remaining foam in 2 additions until the mixture is combined.
•Pour batter into prepared cake pan and smooth the top. Bake for 20-25 minutes, until the cake has risen slightly and the edges are just beginning to set.
•Let the cake cool to room temperature. Cover and refrigerate for at least 3 hours until completely set (don’t skip this step).
•Keep cake in the refrigerator for up to 4 days.
•Serve cake at room temperature.
 
 
 
Happy baking experience !
MamaBear (",) 

 
 
 
 

Fudge-Berries Cupcakes

Fudge-Berry Cupcakes

Ingredients:
  •  3/4 cup sugar 
  •  1/2 cup water
  •  3 ounces bittersweet or semisweet chocolate, chopped
  •  2 egg yolks
  •  1 teaspoon vanilla
  •  1/2 cup unsweetened cocoa powder
  •  1/3 cup all-purpose flour
  •  1/4 teaspoon baking powder
  •  5 egg whites

For the topping:
  •  1/4 container of an 8-ounce container frozen light whipped dessert topping, thawed
  •  1 cup fresh raspberries, blackberries, and/or blueberries


  • Procedure:
    1.  Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.
    2. In a medium saucepan, stir together sugar and water. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. 
    3. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
    4.  In a medium bowl, stir together cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). 
    5. Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Fill muffin cups 2/3 full with batter.**
    6.  Bake for 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
    7.  To serve, top cupcakes with whipped topping and berries. Makes 18 cupcakes.

    Source: diabeticlivingonline.com/
    Happy baking experience !
    MamaBear (",) 


    Carrot Cake Cupcakes

    Carrot Cake Cupcakes
    • 1 1/2 cups all purpose flour
    • 1 tsp baking soda
    • 1 1/4 cups brown sugar
    • 1/4 cup unsalted butter, softened
    • 2 large eggs
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground allspice
    • 1/4 tsp   freshly grated nutmeg
    • 1/4 cup  freshly squeezed orange juice
    • 1 1/2 cups shredded carrot
    • 1/2 tsp vanilla extract
    • 1/4 tsp salt
    1. Preheat the oven to 190C / 350F. Line a 12 paper liners cup in a muffin pan.
    2. In a bowl, mix together sugar and eggs until smooth. Whisk in softened butter, orange juice and vanilla extract.
    3. In another bowl, whisk together the dry ingredient  flour, baking soda, spices and salt.
    4.  Gradually stir in flour mixture until only a few streaks of dry ingredients remain. Stir in shredded carrots.
    5. Scoop and  divide evenly into prepared muffin pan.
    6. Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
    7. Cool on a wire rack before frosting.

    Cream Cheese Frosting:
    4 tbsp softened butter
    4-oz    cream cheese, softened
    2 1/2 – 3 cups confectioner sugar
    2 tbsp  milk
    1/2 tsp vanilla extract
    orange and green food coloring

    Mix together butter and cream cheese in a medium bowl. Beat in milk and vanilla extract, 
    then gradually blend in the confectioner sugar until frosting is thick and creamy.
    Design frosting evenly on top of cupcakes, setting aside no more than 1/3 cup to make carrots for decoration.
    For the carrots, divide the reserved frosting into two bowls. Dye one orange (yellow and red) and one green (green and yellow). Scrape into two piping bags and use a plain tip for the body of the carrot and a slanting tip for the carrot top.
    Pipe three or four small lines of green for the carrot tops, and pipe a carrot-shaped orange line leading down (make a large ball at one end and gradually release pressure as you pull the bag) from the greens to finish the carrots. Practice on a plate until you get the shape down consistently before topping cupcakes.





    Happy baking experience !
    MamaBear (",) 

    Santa Hat Cupcakes



     
    Ingredients
    (Mini Chocolate Muffins)
    1 ½ cups all purpose flour
    ½ cup cocoa powder
    2 teaspoon instant coffee powder (optional)
    1 cup sugar
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ¼ teaspoon salt
    ¾ cup milk (low fat is ok)
    ½ cup vegetable oil
    1 teaspoon vanilla extract
    2 teaspoon apple cider vinegar
     
    Directions
    Preheat oven to 180°C.  Line 36 mini muffin cups with paper liners.
    In a large bowl, sift together the flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
    In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar.  Pour into dry ingredients and stir until just combined and no streaks of flour remain.
    Distribute batter evenly into prepared muffin cups, filling each about ¾ full.
    Bake for 10-12 minutes, until a tester inserted into the center comes out clean.
    Turn cupcakes out onto a wire rack to cool completely before frosting.

    Vanilla Buttercream Frosting and Decoration
    1 cup unsalted butter, at room temperature
    2 cups icing sugar, sifted
    ½ teaspoon vanilla essence
    Pinch of salt
    36 strawberries, leaves removed
     
    Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low.  Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary.
    Pipe the frosting mixture into a circle on the top of each mini muffin.  Place a strawberry in the centre of each frosting circle.  Pipe a small ball of frosting onto the top of each strawberry as the pom-pom for the Santa hat.
    See more at: bakingmakesthingsbetter.com



    Happy baking experience !
    MamaBear (",)