Eversince I went back to cooking and baking, my kids expectation about dinner, weekend meals and desserts changed.
Nowadays, my oldest son starts asking "what's for dinner" the minute I enter the house. If I ask him what does he feel like eating, he'll retort with "surprise me mommy" ala the animated movie Ratatouille.
So, to keep everyone happy, including me... I am always on the everlookout for new recipes.
Tip 1: If you don't want to make the ganache, use a store bought Betty Crocker Chocolate Frosting.
Tip 2: If you don't like orange, find other flavoured infused-chocolate
Tip 3: If you want a bigger sized cupcakes, scoop out a small top in the middle and fill with the ganache for a more decadent taste
Ingredients:
100 grams dark chocolate, chopped
1/2 cup ground almonds
3/4 cup self-raising flour
4 eggs, separated
1/2 cup caster (superfine) sugar
2 tbsps warm milk
orange-infused chocolate flakes
Chocolate Ganache:
100 grams dark chocolate, chopped
100 grams unsalted butter
Makes approx 55-60 mini cupcakes
Procedures:
Preheat the oven to 350F.
Process chopped chocolates in a processor until finely ground. Add the almonds and flour, process until just combined.
Beat the egg yolks and sugar with electric beaters for 2-3 minutes until thick and pale. Stir chocolate mixture, then the milk.
On a separate bowl, beat the egg whites until soft peaks form. Gently fold the whites into the imxture with a metal spoon until just combined.
Divide the mixture into the muffin cases, filling just 3/4 of the cases.
Bake for 10-12 minutes, or until a skewer comes out clean when inserted into the centre. Transfer onto a wire rack to cool.
To make the ganache:
Place the chocolate and butter in a small heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth and combined. Refrigerate for 20 minutes, stirring occassionally until thickened.
Happy Eating!
Nowadays, my oldest son starts asking "what's for dinner" the minute I enter the house. If I ask him what does he feel like eating, he'll retort with "surprise me mommy" ala the animated movie Ratatouille.
So, to keep everyone happy, including me... I am always on the everlookout for new recipes.
Tip 1: If you don't want to make the ganache, use a store bought Betty Crocker Chocolate Frosting.
Tip 2: If you don't like orange, find other flavoured infused-chocolate
Tip 3: If you want a bigger sized cupcakes, scoop out a small top in the middle and fill with the ganache for a more decadent taste
Ingredients:
100 grams dark chocolate, chopped
1/2 cup ground almonds
3/4 cup self-raising flour
4 eggs, separated
1/2 cup caster (superfine) sugar
2 tbsps warm milk
orange-infused chocolate flakes
Chocolate Ganache:
100 grams dark chocolate, chopped
100 grams unsalted butter
Makes approx 55-60 mini cupcakes
Procedures:
Preheat the oven to 350F.
Process chopped chocolates in a processor until finely ground. Add the almonds and flour, process until just combined.
Beat the egg yolks and sugar with electric beaters for 2-3 minutes until thick and pale. Stir chocolate mixture, then the milk.
On a separate bowl, beat the egg whites until soft peaks form. Gently fold the whites into the imxture with a metal spoon until just combined.
Divide the mixture into the muffin cases, filling just 3/4 of the cases.
Bake for 10-12 minutes, or until a skewer comes out clean when inserted into the centre. Transfer onto a wire rack to cool.
To make the ganache:
Place the chocolate and butter in a small heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth and combined. Refrigerate for 20 minutes, stirring occassionally until thickened.
Happy Eating!
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