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Monday, November 16, 2015

Berry first try - Vanilla chocolate chips cupcake

Not the first time baking, but first time using an oven to bake cupcake.. Normally I use air fryer and toaster to bake cookies and once try cupcake on toaster(was totally a failure!!)
Finally Hubb agreed to buy mi an oven, not those atas oven, at least it able mi to start my interest in baking..
And 
I berry excited and happy

IT'S A SUCCESS!
Even the most picky M say it tastes good.. (Only without the frosting cupcakes!)
But my piping/frosting technique failed badly.. 
Hahaha... 
Thanks to all the photo filters, dun looks that bad isn't it...?
Not sure why did the frosting so runny, so hard to pipe.. 
Lesson learn: Follow recipe exactly 100g means 100g, no more no less even it is just 100.1g..

I just dun wish to end it that way.. 
Decided to bake again the following night and followed just exactly...
It turned out pretty good even the frosting/piping turn out well and I'm satisfied with the outcome...

Of course, I had a wonderful Hubb who support mi all the way, he even praised the ugly cupcake ..
Thank you Hubb, at least this give mi strength to continue...
Love you..
Isn't it beautiful!!!
Tried 2 recipes and manged to get the right recipe
Recipe makes 48 mini cupcakes
Ingredients for cupcake batter

2 cups of flour, sifted = 220g flours
3/4 cups of unsalted butter at room temperature = 170.1g of butter
1/4 teaspoon of salt
1/2 tablespoon of baking powder
1 cup of sugar (1 1/2 cups of sugar if you prefer a sweeter version)
2 large eggs 
1 large egg yolk
2/3 cup of milk
1 cup chocolate chips 

Ingredients for Chocolate frosting 

1/2 cup butter = 115g of butter
1 cup icing sugar = 110g of icing sugar 
1/4 cup unsweetened cocoa powder  = 30g1 teaspoon vanilla extract 
1 tablespoon milk

Directions for cupcakes

  • Preheat oven to 350 degrees Fahrenheit or 170 - 176C degrees
  • Fill cupcake tray with cupcake cups
  • In a large bowl, whisk all dry ingredients; sifted flour, salt and baking powder 
  • With an electric mixer, beat together butter and sugar until smooth, about 4 mins 
  • Add in eggs one at a time until everything is evenly incorporated
  • Slowly add in dry ingredients and milk and mix until fully combine
  • Spoon or Pour batter into a zip lock bag (just the way like piping) and add the batter among the cups, making sure to fill 3/4 full 
  • Bake for 20 mins or Insert a toothpick and if it comes out clean and smooth, it's done
  • Remove and allow cupcakes to cool on a wire rack and proceed to make chocolate frosting
Directions for chocolate frosting

  • Cream butter until smooth, using mixer 
  • Slowly sift in icing sugar and cocoa powder, mix until combine. Make sure no clumps of sugar and cocoa powder
  • Add in Vanilla extract and milk, continue until smooth
  • To frost the cupcakes, fill up a piping bag with a tip with chocolate frosting. Slowly swirl the frosting on the completely cooled cupcakes.

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