Cakes and cupcakes

Marshmallow Brownies

Decorations everywhere, extended shopping hours, chaotic malls and traffic and just the general vacation-urge, the festive season is most definitely on our doorstep!

Holiday season usually means you need a few activities to keep the kids busy and recipes on hand to quickly whip up something delicious for your guests and I’m happy to report that this recipe ticks both boxes 🙂 Continue reading

Chocolate Brownie Squares

Happy Friday everyone! It’s been one of those crazy weeks, leaving me terribly excited for the weekend. The thought of just sitting down and staring at a blank wall for unexplainable amount of time has got me excited 🙂

One of my first posts was the Chocolate Brownie, which you can view here. As you can see it’s more of a cake/pudding type of chocolate brownie, served with chocolate sauce and preferably some generous scoops of ice-cream. Whenever I go to really good bakeries, I see these really divine chocolate brownie squares, my new-found addiction is the Lindt double chunk chocolate brownies which are sold at the Thursday Earth Fair Market in St Georges Mall…oh my they are heavenly! To combat my constant craving for these delicious blocks of love and goodness, I decided to attempt some sort of version myself.

To make things a tad bit more interesting for this classic brownie recipe, I added a generous handful of roughly chopped milky bar, taking the chocolatey-ness (yes that’s a word in my dictionary) to the next level.

I wish I could have taken some gorgeous pictures of them, but I promise you, before I knew it they were all swiped up….which is always a good thing!

Wishing you all a great weekend and even better Heritage/Braai Day on Tuesday!

 

Ingredients:

– 250g chocolate (I used Lindt milk chocolate)

– 60g flour

– 60g cocoa powder

– 1/2 tsp baking powder

– pinch of salt

– 300g caster sugar

– 250g softened butter

– 4 eggs – 3 whole eggs plain and 1 egg yolk

 

Method:

1. Preheat the oven to 180 degrees. Line a 23cm square baking tin with paper.

2. Melt 200g of the chocolate and set aside to cool slightly. Roughly chop the remaining chocolate.

3. Sift the flour, cocoa powder, baking powder and salt in a medium bowl.

4. Beat the sugar and butter together until it is pale and fluffy. Add the eggs one at a time, together with a tablespoon of the dry ingredients. Beat in the melted chocolate, and then fold in the remaining dry ingredients and the chopped chocolate pieces. This is the opportunity to get creative and add nuts, more chocolate, etc.

IMG_0628

 

Now isn't that just fluffy!

Now isn’t that just fluffy!

IMG_0634

 

5. Pour the mixture into the baking tin and bake for about 30-35 minutes.

IMG_0637

 

IMG_0641

6. Cake tester inserted in the middle of the cake should come out sticky but not with raw cake mixture attached to it. The cake will also continue to cook as it cools.

 

IMG_0645

 

IMG_0648

 

Salted Caramel Chocolate Cake

With Eid just a few days away I knew I had to share a few recipes to serve as ideas or inspiration for the infamous Eid desserts.

Before we get to the recipe of the oh-so-different Salted Caramel Chocolate Cake, I’d just like to take a moment to scream WOOP WOOOOP! It’s Sadie’s Bubble of Yum first birthday today! Yippidee doo daa! Can’t believe it’s been a year! My resolution for the next year is to post more frequently (I know I’ve been really bad…sorry!) hehehe Shukran and thank you to everyone who has read my posts, attempted the recipes, left a comment or simply gave me encouragement to keep blogging. High 5 to you!

With that said, I think it’s quite fitting that I share this recipe. If you’re looking for something different, divine and damn delicious then I’d recommend the Salted Caramel Chocolate Cake. With the chocolatey moist texture of the cake and the surprise of the caramel and the second surprise hint of salty deliciousness, this is a sure winner!

Just a heads up, I’ll be posting a white chocolate and strawberry tart recipe tomorrow in keeping with the Eid-spiration (taking a bow for that one) and my first year resolution 🙂

Happy baking!

xxx

Ingredients:

For the cake:

  • 200g chocolate (dark or milk – depending on your preference), roughly chopped
  • 100g unsalted butter, plus extra for greasing
  • 150ml milk
  • 4 eggs, separated
  • 125g golden castor sugar
  • 100g flour

For the caramel:

  • 225g digestive biscuits
  • 300g castor sugar
  • 2 tbsp water
  • 100ml cream
  • 100g salted butter, plus extra for greasing
  • 2 pinches of sea salt

For the chocolate glaze:

  • 200g chocolate (again, depending on your preference), chopped
  • 200ml cream

Method:

1. Start with the caramel biscuit. Grease 2 x 22cm diameter cake tins and line the bases with baking paper.

2. Whizz the biscuits in a food processor until fine crumbs. Put the sugar and water into a heavy-based saucepan and dissolve over a low heat. Increase the heat and cook until it forms a caramel.

IMG_9950

3. Remove from the heat and carefully stir in the cream, followed by the butter and salt. Stir the biscuit crumbs into the caramel.

IMG_9954

4. Divide equally between the tins and press down with the back of a spoon. Place in the freezer to set.

???????????????????????????????

4. To make the chocolate cake, preheat the oven to 180°C. Grease a deep 22cm diameter loose-bottomed cake tin and line with baking paper.Melt the chocolate, butter and milk together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

My improvised version of a double boiler :)

My improvised version of a double boiler 🙂

5. In a large bowl, whisk the egg yolks and sugar together using an electric hand whisk until pale and fluffy. Stir in the chocolate mixture, then fold in the flour. In a clean, dry bowl, whisk the egg whites to soft peaks, then gently fold into the chocolate mixture.

6. Remove the caramel biscuit discs from the freezer and remove them from the tins, discarding the lining paper. Place one of the discs on the bottom of the prepared loose-bottomed cake tin and spread with half of the cake mixture.

helloooo chocolate and caramel goodness!

helloooo chocolate and caramel goodness!

7. Lay the other biscuit disc on top and cover with the remaining cake mixture. Bake in the oven for 25–30 minutes until the cake is just cooked – it should be almost undercooked for extra gooeyness. Leave to cool in the tin for 10 minutes, then turn out on to a cooling rack to cool completely.

8. To make the glaze, put the chocolate into a heatproof bowl. Put the cream into a saucepan and heat to simmering point, then pour one-quarter over the chocolate. Leave for 1 minute until the chocolate starts to melt, then gently stir in the rest of the cream until smooth and glossy.

9. Cover the cooled cake with the chocolate glaze and chill it in the refrigerator until set before serving.

IMG_9995

IMG_9996

Chocolate Chip Muffins

With Cape Argus Pick n Pay Cycle Tour out the way and everything mellowing down, life is finally beginning to settle down. To say that I’ve been busy at work is an understatement, it has been absolutely manic, but thoroughly enjoyable (aside from being constantly exhausted 😉 ). Watching the thousands of cyclists lining up at the start line and basking in the infectious atmosphere from start to finish has definitely stung me with the cycling bug. Completing a Cycle Tour is definitely on my bucket list – stop laughing…I can do it! 😀 109km’s piece of cake…ok maybe I should just stick to the cake…  Continue reading

Red Velvet Cupcakes

IMG_8075

Oh how I love these little rosy-red cupcakes of love. When I first heard about Red Velvet Cupcakes and Cakes, I was completely sold by the concept. Firstly, red is my favourite colour and who could resist any cake which has a velvet texture?? The first RVC I ever had, was one from my very own homemade batch. It was at that very moment that I decided to hunt down a shop-made version to compare and really get to grips with what it should taste and look like. After testing quite a few recipes and sampling about a dozen of different versions, I finally found a recipe which I personally love, although I think the best part of any Red Velvet Cupcake is the delectable cream cheese frosting. Honestly, that must be the epitome of a “match made in heaven”. The cream cheese frosting brings the perfect tangy balance to the rich cupcake.

To all those fabulous ladies who ever asked me for the recipe, here you go lovelies!

Ingredients:

– 485g flour

– 1 1/4 tsp bicarbonate of soda

– 1 1/4 tsp salt

– 1 1/4 tsp cocoa

– 1 1/2 cups oil

– 1 2/3 cups sugar

– 1 1/4 cups buttermilk

– 3 eggs

– 40g red food colouring

– 1 1/4 tsp vinegar

– 1 1/4 tsp vanilla essence

– 1/8 cup water

Method:

– Preheat oven to 175 degrees

– Sift flour, bicarb, salt and cocoa – set aside

– Using a cake mixer, combine oil, sugar and buttermilk. Add eggs, food colouring, vinegar, vanilla essence and water.

– Add dry ingredients to mixture, a little at a time, mixing on low and scraping down the side of the bowl to ensure that the mixture is well combined.

IMG_5832

– Spoon the mixture into cupcake holders within a cupcake tray and bake for 20-30 minutes.

NB: Allow the cupcakes to cool before frosting them 🙂

IMG_5835

Just playing around with the camera setting...

Just playing around with the camera setting…

Rainbow Cupcakes

Happy 2013 to all!!! Hope each and every one of you had a lovely break and was able to spend quality time with loved ones whether it was going away on vacation or simply staying at home and enjoying good company. My wish for my family, friends and readers is a 2013 filled with memorable moments, side-splitting laughter, happiness, contentment and success. Remember…if your day or year isn’t going as great as you’d hoped or you just feeling low on “happy hormones” you have the power to change it. I completely believe that your happiness is completely up to you (and our creator of course). It’s quite simple…if you want to be happy, you will be. Learn to appreciate what you have instead of dwelling on what you don’t. Continue reading

Chocolate Cupcakes

What a manic, emotional-rollercoster of a two weeks…I left my second home and family at marcusbrewster and joined the fabulous team at The Phoenix Partnership. For those of you who don’t know, I’m in the ever-exciting and unpredictable PR industry. During my third year of studying Public Relations Management at CPUT I completed my internship at marcusbrewster,was thereafter offered a permanent position and have been with the agency ever since – 4years!  Continue reading

Classic Cupcakes

Happy belated Women’s Day to all you fabulous ladies out there!

I spent my Women’s Day the stereotypical way…in the kitchen 🙂 On Wednesday I bought a few piping nozzles, eager to try them out I decided to whip up a batch of cupcakes.

I’m sure, like me, you’ve all seen and tried your fair share of cupcake recipes. In the quest to make the perfect cupcakes, I browsed the web and found some useful tips to do so:

1. The weight of the sugar must be equal to or less than the flour

2. The liquids (eggs and milk) must equal the flour

3. The butter must equal the eggs

4. Add 1 teaspoon of baking powder per cup of flour – South African baking powder is quite strong so I’d recommend using a bit less

5. It’s best if all ingredients are room temperature (butter, eggs, milk)

With that in mind, I gave the recipe below a try…

Ingredients:

3 cups flour

2 cups sugar

240g butter

3/4 cup milk

4 extra-large eggs

2 tsp baking powder

a pinch of salt

Method:

Pre-heat your oven to 180 degrees. Prepare muffin tins with cupcake liners (makes about 40 cupcakes).

In a relatively large mixing bowl, cream the butter until it’s smooth. Add the sugar gradually and beat until the mixture is fluffy.

Add the eggs, one at a time, beating after each one.

Add the dry ingredients in three parts, alternating with the milk.

Spoon the batter into the cupcake liners (Using a disposable piping bag, I opted to pipe the batter – much neater and safer, spooning can get quite messy). Each one should be about 3/4 full.

Bake for 20 minutes (or until a cake tester comes out clean)

See my next post for the White Chocolate Buttercream frosting

%d bloggers like this: