More recipes for friends! I told eccecorinna about the mocha muffins with caramel and chocolate ganache I had made.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp instant espresso powder
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/3 cup brown sugar
- 1 cup strong coffee (cooled)
- 1 stick (8tbsp) unsalted butter melted and cooled
- 1 large egg
- 1/2 tsp vanilla extract
- heat oven to 400 F, either grease or put paper cups in your muffin tin
- whisk the flour, sugar, espresso powder, baking powder, cinnamon, salt
- add in brown sugar making sure to get rid of lumps
- whisk coffee, butter, egg, vanilla together
- pour liquid over dry ingredients and with a rubber spatula stir together making sure not to over mix
- pour into muffin cups and bake for 20 minutes until a knife put into them comes out clean
- take out of pan, poke with a skewer a few times and pour caramel over muffnis (I found putting a cooling rack over my sink for this part made clean up really easy)
- 1 cup granulated sugar
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- put sugar and 1 tbsp (I ended up using 2 tbsp) of water in a small sauce pan and heat over medium heat until melted and amber in colour
- add butter, cream and salt stir to incorporate and remove from heat
there will be extra left over after letting some soak into the cupcakes so you don’t need to drown them
- 8 oz chocolate (I used semi sweet)
- 3/4 cup cream
- 2 tbsp unsalted butter
- 1 tbsp liqueur, optional (I used kahlua, but whiskey, baileys, chocolate liqueur, coffee liqueur etc would also work)
- melt everything together and once cool and spreadable put on muffins
The best way to eat these is to add a bit more caramel and ganache and put in the microwave for 30 seconds. Nom nom nom.
I made this recipe today, it was pretty easy. lol. One thing, in the recipe for the cupcakes, it says Salt but the Salt isn’t needed. I made 12 normal sized cupcakes, the butter cream took a long while. lol. But it was delicious. The cupcakes weren’t as red as I would have liked but I didn’t put heaps of food colouring in. I’ll add photos tomorrow when my camera has been charged.
Here is the recipe/s:
Red Velvet Cupcakes
IngredientsMakes: 20 little cakes or 12 normal Cupcakes,
- 125g butter
- 1 1/4 cups (250g) caster sugar
- 2 eggs
- 1 cup (250ml) buttermilk
- 1 tablespoon (20ml) red food colouring
- 1 teaspoon vanilla essence
- 1/2 teaspoon bi-carb soda
- 2 cups (250g) self-raising flour
- 1 tablespoon white vinegar
- 1/3 cup (40g) cocoa
Preparation methodPrep: 3 mins - Ended up being about 15 minutes…lol.
1. Preheat oven to 180 degrees C. Grease two 12 cup muffin tins or line with 20 muffin cases or patty pans.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food colouring and vanilla. Stir in the bi-carb and vinegar.
3. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
4. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins on wire racks. Ice when completely cool. Buttermilk
If you dont have buttermilk, add 1 tablespoon of lemon juice to a cup of milk. You can also use plain milk in this recipe.
Red Velvet Cupcakes Recipe: Source
For the meringue butter cream:
200 g Caster Sugar
3 egg whites
250 g unsalted butter, softened and chopped
1 tsp vanilla extract.
Put the sugar and the egg whites in a heatproof bowl set over a saucepan of simmering water. Whisk until it reaches 60°C (140°C) on a sugar thermometer. Remove from heat and whisk with a electric beater until the mixture has doubled in volume and forms stiff peaks. Gradually add the butter to the cooled meringue mix, beating constantly until the icing is smooth. Fold in vanilla and pipe onto cooled cupcakes immediately.
Meringue Butter Cream Recipe: Source