Monday, November 22, 2010

Double Chocolate Cupcakes by Chef Sharmane

Butter                             225 gm (if you are not using salted butter then add a pinch of salt in the mixture while beating. Salt enhances the flavor)

Cocoa powder                 1/4 cup (if you want strong flavor then add 2 tsp more)
Refined flour (Maida)        1 1/4 cup
Baking powder                 1 tsp
Chocolate chunks            1/2 cup (Cut medium size chunks, keep the chocolate on room temp, ii will cut easily)

Vanilla essence               1 tsp
Eggs                               4
Sugar (granulated)           3/4 cup (first measure the sugar then grind it)
Brown sugar                    1/4 cup
Bi-carbonate soda            1/2 tsp
(khanay ka soda)                      

 -       Beat butter, sugar and brown sugar in a bowl until it is creamy.
-         Then add eggs one by one and beat well between each interval. Then add vanilla essence in it and mix it well.
-         In a separate bowl mix refined flour (Maida), baking powder and bi-carbonate soda.
-         Now fold this refined flour mixture gradually in egg mixture (fold this with help of spoon, don’t use beater). Retain some refined flour mixture and coat the chocolate chunks with it (this stops the chocolate chunks from going into the base of baking pan)
-         Now add cocoa powder in the egg mixture and mix it.
-         Add chocolate chunks (that you have coated in refined flour mixture) in the mixture and fold it gradually.
-         Grease the baking pan with oil, and preheat your oven at 180 oC, 10 minutes before baking.
-         Put this mixture in cup cakes baking tray or you can also make a big cake by pouring all the mixture in a cake baking pan. Baking time of cup cakes is 20 minutes where as a big cake can take more than 20 minutes.

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