In the mood for baking recently.
So I reorganised my baking cupboard and made an inventory of baking equipment, packaging, dry and wet ingredients.
Threw away tons of expired items as well.
Definitely feeling accomplished and the tidy cupboard is motivating me to bake more often.
Sorry in advance to everyone around me,
you might find yourself gaining some weight in time to come.
HAHAHA.
Sissy saw this recipe on FB and she forwarded it to me saying that the muffins looked good in the pictures.
Decided to give it a try over the weekends after tweaking the original recipe a little and I think my muffins turned out looking not too shabby in comparison.
:)
Anyone else hates cleaning batter off the whisk attachment like me?
:(
Ingredients
Makes 15 regular muffins
- 3 eggs
- 160g caster sugar
- 1/2 tsp salt
- 1 tsp vanilla bean paste
- 250g heavy cream
- 35g unsweetened cocoa powder
- 2 tsp baking powder
- 135g plain flour
- 130g chocolate buttons 56% cocoa
Method
1) Preheat the oven to 180 deg C and line the muffin tray with paper cups.
2) Chop the chocolate buttons into small chunks.
3) In a large bowl, mix the eggs, sugar, salt and vanilla extract using an electric mixer. Beat till mixture is thick, creamy and pale yellow in colour.
4) In a separate bowl, beat the heavy cream till stiff peaks form.
5) Add cocoa powder into the whipped heavy cream and mix well.
6) Add whipped heavy cream + cocoa powder mixture to the eggs mixture and mix well.
7) Add baking powder and flour and mix to combine.
8) Fold in chocolate chunks and keep aside some for topping.
9) Spoon the mixture into the paper cups till 2/3 full and scatter the remaining chocolate chunks on top.
10) Bake for about 25 minutes or so or until toothpick inserted into centre of muffin comes out clean. Allow to cool before serving or keeping them into boxes.
This recipe is great for those who do not like their muffins too oily (because there is no butter used) or too sweet.
Relatively easy to make and pretty hard to go wrong in my opinion.
;)
So I reorganised my baking cupboard and made an inventory of baking equipment, packaging, dry and wet ingredients.
Threw away tons of expired items as well.
Definitely feeling accomplished and the tidy cupboard is motivating me to bake more often.
Sorry in advance to everyone around me,
you might find yourself gaining some weight in time to come.
HAHAHA.
Sissy saw this recipe on FB and she forwarded it to me saying that the muffins looked good in the pictures.
Decided to give it a try over the weekends after tweaking the original recipe a little and I think my muffins turned out looking not too shabby in comparison.
:)
Anyone else hates cleaning batter off the whisk attachment like me?
:(
Ingredients
Makes 15 regular muffins
- 3 eggs
- 160g caster sugar
- 1/2 tsp salt
- 1 tsp vanilla bean paste
- 250g heavy cream
- 35g unsweetened cocoa powder
- 2 tsp baking powder
- 135g plain flour
- 130g chocolate buttons 56% cocoa
Method
1) Preheat the oven to 180 deg C and line the muffin tray with paper cups.
2) Chop the chocolate buttons into small chunks.
3) In a large bowl, mix the eggs, sugar, salt and vanilla extract using an electric mixer. Beat till mixture is thick, creamy and pale yellow in colour.
4) In a separate bowl, beat the heavy cream till stiff peaks form.
5) Add cocoa powder into the whipped heavy cream and mix well.
6) Add whipped heavy cream + cocoa powder mixture to the eggs mixture and mix well.
7) Add baking powder and flour and mix to combine.
8) Fold in chocolate chunks and keep aside some for topping.
9) Spoon the mixture into the paper cups till 2/3 full and scatter the remaining chocolate chunks on top.
10) Bake for about 25 minutes or so or until toothpick inserted into centre of muffin comes out clean. Allow to cool before serving or keeping them into boxes.
This recipe is great for those who do not like their muffins too oily (because there is no butter used) or too sweet.
Relatively easy to make and pretty hard to go wrong in my opinion.
;)
Everyone choosing their cakes.
