Tuesday, June 21, 2011

Chocolate Chip Cup Cakes with Chocolate Fudge Frosting by Yasmeen (Chef Shireen Anwar's student)

Butter                           100 gm or 4 ounces
Fine sugar                     75 gm or 3 ounces
Brown sugar                  2 tbsp
Eggs                             2
Vanilla essence             1 tsp
Flour (maida)                 150 gm or 6 ounces or 1 1/2 cup
Baking powder               1 tsp
Milk                              1/4 cup
Chocolate chips             1 cup

Ingredients for Chocolate Fudge Frosting
Cooking chocolate                    125 gm or 5 ounces
Unsalted butter                         2/3 cup or 4 ounces
Icing sugar (sifted)                    1 cup
Vanilla essence                        1/2 tsp

Note: Butter used for cup cakes should be softened

Method for Cup Cakes
  Preheat oven on 190 degree C. Grease and dust cupcake tray or line with cupcake liners. Sift together 150 gm flour and 1 tsp baking powder.
-         Now beat butter with beater until soft, and then add fine sugar, brown sugar and vanilla essence beat until light & fluff.
-         Add in 2 eggs one at a time, adding 1 tbsp of flour after each egg. Now fold in the rest of the flour alternating with 1/4 milk.(with spatula, donot use beater)
-         Fill the prepared cupcake tray half with the batter. Sprinkle several chocolate chips & then cover with a spoonful of batter. Bake for 20 minutes or till done.
-         Cool them on a wire rack. Then decorate with chocolate fudge frosting and sprinkle sugar balls as you like

Method for Chocolate Fudge Frosting
-         Melt chocolate in double boiler & cool to room temperature.
-         In a large bowl beat butter till light & smooth, then add sifted icing sugar & beat well.
-         Now add melted chocolate & vanilla essence. Beat very well till smooth, light & fluffy. If icing is a little soft, chill for a while. Fill in an icing bag & decorate as you want.

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