WOW!!! AND I MEAN WOW!!! The first time I baked something that isn't either from Cook And Eat or a Mary Berry recipe. A year before 2020 I have made a chocolate Mocha cake for the staff at the British Heart Foundation charity shop when my birthday comes round and they always go down a treat because I bring it in and one or two days later it's all gone. They can't resist homemade baking. And who can blame them? At least I'm feeding them and it's well appreciated than shop bought. I hope when this lock down is over I'd be baking for my fellow Luv2MeetU members and staff at The British Heart Foundation.
Here's the recipe:
Hummingbird’s
Mocha Cupcakes
Ingredients:
240ml Milk
15g Cocoa powder
5g Instant espresso powder
80g Baking margarine
280g Sugar
240g Self-raising flour
¼ tsp. Salt
2 eggs
For The Frosting:
50ml Whole milk
30g Cocoa powder
500g Icing sugar
160g Baking margarine
Equipment:
Measuring jug
Mixing bowl
Weighing scales Mixing bowl
Whisk
Small sliding measuring spoon
Spatula
Soupspoon
Deep bun tin and bun cases
Small hand whisk
Timer
Equipment for frosting
Measuring jug
Weighing scales
Mixing bowl
Electric mixer
Spoon/knife or icing syringe/piping bag to spread the frosting
Method:
Get out ingredients
Get out equipment
Wash your hands
Turn on the oven to 190 degrees.
Step 1. Measure the milk into a jug and put it in the microwave for 1 minuet.
Step 2. Weigh the cocoa powder.
Step 3. Add the cocoa powder to the milk.
Step 4. Weigh the espresso.
Step 5. Add the espresso to the milk and stir until dissolve.
Step 6. Weigh the butter in a mixing bowl.
Step 7. Weigh the sugar.
Step 8. Put the sugar into the mixing bowl.
Step 9. Weigh the flour.
Step 10. Put the flour into the mixing bow.
Step 11. Measure ¼ of salt.
Step 12. Set the timer for 2 minuets.
Step 13. Whisk the flour, butter, sugar and salt.
Step 14. When the timer makes a noise…
Step 15. Break the eggs into the jug with the milk.
Step 16. Set the timer for 2 minuets.
Step 17. Whisk the egg into the milk using small hand whisk.
Step 18. When the timer makes a noise…
Step 19. Pour half of the milk mixture into the mixing bowl.
Step 20. Set the timer for 1 minuet.
Step 21. Whisk the mixture on low speed.
Step 22. When the timer makes a noise…
Step 23. Turn the whisk off and reset the timer for 1 minuet.
Step 24. Scrap down the mixture from the sides of the bowl with a spatula.
Step 25. Pour the rest of the milk into the bowl.
Step 26. Set the timer for 2 minuets.
Step 27. Whisk the mixture on a medium speed.
Step 28. When the timer makes a noise…
Step 29. Spoon the mixture into the buns cases. Up to 2/3rds full.
Step 30. If the mixture looks sloppy of gloopy pour the mixture into the bowl and pour the mixture into each bun cases.
Step 31. Put the buns in the oven to bake.
Step 32. Set the timer for 20 minuets.
Step 33. When the timer makes a noise…
Step 34. Take the buns out of the oven and turn the oven off.
Step 35. Place the buns on a cooling tray to cool.
Method for the frosting once the buns are cooled:
Get out ingredients
Get out equipment
Wash your hands
Step 1. Measure the milk into a jug.
Step 2. Put the milk into the microwave for 25 seconds
Step 3. Weigh the cocoa powder.
Step 4. Add the cocoa powder into the milk and stir.
Step 5. Weigh the baking margarine into a mixing bowl.
Step 6. Weigh the icing sugar.
Step 7. Add the icing sugar into the mixing bowl.
Step 8. Set the timer for 2 minuets.
Step 9. Whisk the mixture on low.
Step 10. When the timer makes a noise…
Step 11. Pour the chocolate milk.
Step 12. Set the timer for 1 minuet.
Step 13. Whisk the mixture on high.
Step 14. When the timer makes a noise…
Step 15. Turn the whisk off.
Step 16. Spread or pipe the frosting onto the buns by using the teaspoon and knife.
This has to be the most fun cupcake baking I've done and I am looking forward to bake more hummingbird bakes.
I AM IN HEAVEN!!!
コメント