WordPress has been giving me grief. It has been working intermittently… very frustrating. Good news is that if you see this blog post then we’re back in business!
I invited a dear friend over yesterday for a baking session. We’re been friends for 15 years, since we were 7. Not to brag or anything but we always did the best for English class. You know…just saying. So in any case, with our super proficient English and all those high standards, we both agreed that the afternoon could only be described in a particular word…MADNESS. Sheer raving mad-hatter type madness in a good way. And it involved a lot of stirring, measuring but mostly scrambling.
Basically, here’s my top 5 tips on what NOT to do when baking.
1) Do not attempt to peel and grate beetroot without an apron unless you’re looking for a new dye job and are too cheap/ too eco-friendly to buy proper dye.
2) Chocolate is messy. Do not even try to get too friendly with it without your apron on.
3) Do not grab any container in the fridge you think MIGHT be the cream. It’s always going to be the sour cream and you’re lucky it worked out only because sour cream goes well in chocolate cake. Imagine if you were making caramel. Sour cream caramel? Gross….
4) Do not laugh while pouring cake batter into muffin cups. It leads to messy overflowing chocolate bombs.
5) Do not realise you forgot to add the water into the cake batter that you’ve ALREADY shoved it in the oven, then yank it out, frantically remove from tin, whisk in water and re-bake. Just saying though it worked…it might not always in future. Heh heh heh.
And if you don’t manage to follow my tips above…you’ll just end up with pink palms, chocolate stains on your tee shirt and some of the yummiest afternoon treats. I guess that’s alright. The beets are for a beetroot cake which I’ll share in a few. We’re going chocolate today.
Chocolate Loaf Cupcakes (adapted from Foodbeam)
1 ½ cup GF flour blend
½ tsp baking soda
50g cocoa powder (I used dutch-processed)
200g caster sugar
1 tbsp vanilla extract
175g 55% couverture chocolate, melted
80g sour cream
½ cup hot water
1) Preheat oven to 180°C. Line 12-14 muffin tins with cupcake liners.
2) In the bowl of a stand mixer, beat the butter and sugar together until fluffy. Add the eggs, sour cream, flour, baking soda, cocoa powder, vanilla and melted chocolate and combine. Then add in the water and mix well. Pour into prepared tins until ¾ full.
3) Bake for 25-30 minutes. Check for doneness at the 20 minute mark or until a skewer inserted comes out clean.
4) Poke holes all over the cupcake and brush with soaking syrup (about 2 ‘brushfuls’ worth for each cupcakes). Spoon a little melted chocolate over the top and sprinkle chocolate chips and/or peanut butter chips on it.
Chocolate Bailey’s Soaking Syrup
1 tsp cocoa powder
½ cup water
1 tbsp Bailey’s
1) Add sugar and water to a medium saucepan and boil until it reaches a syrupy consistency. Remove from heat, whisk in the cocoa powder. When cool, add in the Bailey’s and mix well.
50g chocolate, melted
Chocolate chips or peanut butter chips