I wanted to make sure that I haven’t lost my magical touch.
And my sister wanted something to treat her colleagues with…
At almost midnight after a long day with my little one, I set out to make the easiest and yummiest treat.
I was playing safe with Chocolate and even safer with Cupcakes.
Its a surprise that I am actually following my promise to Bake as much as I can from Dorie Greenspan’s book. This book is becoming one of my favorites. I can close my eyes, follow the instructions and taddaaa…!
So I did just the same.
Already half asleep and half tense because I didn’t want three disaster to write on my blog in two days time. I followed every step to the T.
Beautiful batch of twelve muffins got me back into high spirits and I went to bed late night with a smile on my face. But morning did come very early!
My first time working with chocolate glaze, turning these muffins to Cupcakes.
Some turned pretty, some didn’t. But hey! It was Six in the morning and I could only catch 3 hours of sleep!
And at the last minute while things were getting packed, I ran to get some picture of one thing I got right this weekend. I will need lot of time to get over this one! *Sigh*
The recipe was sourced from Baking : From my home to Yours
For the Cake:
1 Cup All Purpose Flour
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
1/4 Cup Cocoa Powder
1 Stick Unsalted Butter
1/4 Tsp Salt
1 Large Egg
1 Egg Yolk
3/4 Cup Granulated White Sugar
1/2 Tsp Pure Vanilla Extract
1/2 Cup Buttermilk
50g Bittersweet Chocolate, chopped
For the Glaze:
100g Chocolate, chopped
1 Tbsp Confectioners Sugar
2 Tbsp Unsalted Cold Butter
Preheat oven to 350 Degree F (180 degree C) and ready Muffin pan.
In a small bowl, whisk the flour, baking powder, baking soda, cocoa and salt.
In a large bowl beat Butter on medium speed until soft and creamy. Add Sugar and beat for another 2 minutes until incorporated.
Then add Egg while beating. Scrape down the sides, add yolk and vanilla beating for few more minutes.
Putting speed on low add half of the dry ingredients to the batter. Scraping down the sides add buttermilk and then the rest of the dry ingredients until well incorporated.
With a spatula lightly mix melted Chocolate to the batter.
With an ice-cream scoop divide the batter evenly into prepared pan and Bake for about 25 – 35 minutes or until toothpick comes out clean.
Let the muffins cool at the room temperature.
For the glaze, on a double boiler melt Chocolate. Sift sugar into chocolate followed by cold butter. Let it stand for 5 minutes to cool and thicken.
In a piping bag attach your wanted tip (I used the one to create Rose) and glaze onto muffins.