Monday, February 21, 2011

Super Choc Cupcakes by Jagannath Suta

2 2/3 Cups Organic Plain Flour
2 tsp Baking powder
2 tsp Baking soda
1 1/3 Muscovado Sugar
6 TBSP Organic Cocoa powder
2 Cups bottled still water
2/3 Cups sunflower oil
1 TBSP Vanilla Essence
1 TBSP Choc flavouring
2 TBSP Lemon Juice

Mix wet, mix dry, mix all

Makes approx 24 cup cakes, fill in cup cake cases almost to the top using a non ...stick muffin or cupcake pan

Pop in oven at 180 degrees C, depends what kind of oven you have, 15 minutes to 30 minutes. If you have a glass door you can see when there roughly ready and test with a cake tester

Gentle heat 6 TBSP of double cream in a pan and add 250g of your favourite chocolate, it does not have to be cooking choc, stir gently, don’t over stir as it can cause separation especially if you are using non cooking chocolate, but it does work

Pour the choc mixture over the cup cakes

Sprinkle veggie choc sprinkles or grate more chocolate on top, white chocolate makes a good contrast

You can pipe on whipped double cream once the choc on top is cold and then decor with choc sprinkles. And you can instead of putting in cup cake cases just pour the mix into the non stick muffin or cupcake pan, cook, cool, cut in half, fill with St Dalfour jam, whipped double cream in the middle, put the top of the cup cake to one side and pour the choc mix on top, once cool pop the lid back on the other part with the jam and cream, decor the top with choc sprinkles

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