Thank you so much for stopping by here, but my kitchen has moved to a new house.
You can now follow my cooking adventures at my new blog http://sukarah.com
Hope to see you there.
xoxo
Chocolate Cupcakes with Chocolate Buttercream Frosting
For the cupcakes:Recipe adapted from My Baking AddictionIngredients:
For the cupcakes
- 1 3/4 cups or 177g all-purpose flour
- 2 cups or 408g sugar
- 3/4 cups or 90g unsweetened cocoa powder
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup or 250ml buttermilk, shaken
- 1/2 cup or 115g melted butter
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup or 250ml freshly brewed hot coffee
- 1/2 cup or semisweet chocolate chips
For the Frosting:Recipe adapted from Brown Eyed Baker
- 1 cup or 230g unsalted butter, at room temperature
- 2½ cups or or 317g powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup or 113g semisweet or bittersweet chocolate, melted and cooled chocolate chips, for garnish
Steps:
For the cupcakes
- Preheat the oven to 180°C /350 °F /Gas mark 4.
- Line a standard cupcake pan with paper liners; set aside.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, butter, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
- With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Fold in the chocolate chips.
- Using a large scoop, distribute the batter between prepared cupcake pan, filling each well 3/4 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean.
- Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.
For the Frosting:
- In a heat proof bowl, placed over your double boiler, place the chocolate over low heat. Stir occasionally till the chocolate melts.
- In the bowl of your stand mixer, fitted with the wire whisk attachment, whip the butter on medium-high speed for 5 minutes, scrape the bowl as needed.
- Reduce the speed to low and gradually add the powdered sugar.
- Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated.
- Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes.
Frost the cupcakes using your favorite piping head.
Garnish with chocolate chips.
Cream of Mushroom Soup
Ingredients:
- 1 cup or 250g fresh mushrooms
- 1/2 onion, medium size
- 1/2 onion, medium size
- 1 tablespoon lemon juice
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups of 500ml full fat milk
- 2 cups or 500ml homemade beef stock
- 1 teaspoons rock salt
- 1/4 nutmeg, grated
- 1/2 teaspoons white pepper
- chopped parsley to garnish
Devour & Enjoy.
Steps:
- Peel the mushrooms. Rinse thoroughly. Pat dry with a clean kitchen towel.
- In the food processor, chop the mushrooms and onions.
- Add the lemon juice.
- In a medium saucepan, add the butter, saute the onions and mushrooms till the onions absorb the butter, about 10 to 15 minutes.
- Add the flour while whisking continually, to avoid the mixture from getting lumpy.
- Season with salt, nutmeg, and white pepper.
- Slowly, add the milk & beef stock to the mushrooms. Stir frequently for 2 minutes.
- Bring to boil. Once it boils, . Let simmer for 20 minutes on low heat.
- Serve sprinkled with coarsely chopped parsley. Season with extra seasoning as need.
No Bake Cheesecake
Adapted from Nigella Lawson
{Click here for printable recipe}
Ingredients:
For the biscuit base:
For the filling:
- 125 gram(s) digestive biscuits
- 75 gram(s) butter (soft)
Steps:
- Three packs or 600g cream cheese (ex. Philadelphia cheese)
- 2/3 cup or 75g powder sugar
- 1 teaspoon(s) vanilla extract
- ½ teaspoon(s) lemon juice
- 1 cup or 250ml whipping cream
- 1 cup or 250g sour cream
- 284g cherry jam or any jam of preference (e.g., jar of St Dalfour)
Prepare the biscuit base:
Prepare the filling: