Tag Archives: frosting

[Do it like a Dude] Chocolate Beer Cupcakes, Ganache & Beer Frosting

Sometimes you forget that it’s important to make a cupcake that involves three procedures. You don’t realise that it’s probably what you needed to get your head screwed on right. To know that whatever happens, stirring warm cream and dark chocolate will work better than any other form of therapy.

There are cupcakes, the sort that lay it all out for you; cake and frosting. Then there are cupcakes; the ones that hold dark secrets. Maybe they’re more like people; we all have secrets, stories we haven’t told, things we can’t share, the very ones that make us who we are. They don’t define us, they merely shape the way we operate. Much like us, these cupcakes aren’t about to bare all. It’s a dark chocolate cake, filled with ganache and topped with beer frosting. Yeah, it looks like chocolate and vanilla; but the beer gives the cake such an edge, it’s worth trekking to your local store for a gluten-free beer just so you can experience this all for yourself.

Things have happened since I last wrote, and with all that’s said and done, I’m glad I’m returning with these cupcakes; familiar, yet different.

Am I starting to trail off? Are we even talking about cake anymore?

Probably. Most definitely.

Cake makes my heart sing. I hope it does the same to yours too.

Happy New Year, a little late, but better than never! :)

I used Guinness for my cupcakes since the lucky guy who’s receiving them isn’t gluten intolerant. Please, PLEASE find a gluten-free version if you’re allergic to it. I’ve seen sorghum beers around and I’d like to suggest that beer/root beer may work as well!

Chocolate Beer Cupcakes (Adapted from The Butch Bakery Cookbook, makes 12 standard)

1 1/2 sticks butter (180g)
1/2 cup Valrhona cocoa powder (or any natural cocoa)
3/4 cup dark stout (Guiness or try a cola or root beer; poured and settled before you measure)
2 large eggs, broken
1/2 cup sour cream
1 cup + 1 tbsp GF flour blend
1/4 cup GF oat flour
3/4 cup caster sugar
1 tsp baking soda
pinch of salt

1) Preheat oven to 170°C. Line a standard 12-cup muffin tin with paper liners.

2) In a medium saucepan, melt the butter over a low heat. Stir in the cocoa powder and stout. Allow to cool for 10 minutes.

3) Whisk the flours, sugar, salt and baking powder together in a separate bowl.

4) In the bowl of a stand mixer fitted with a whisk attachment, whisk the eggs and sour cream together. Add in the chocolate-stout mixer and mix well. Add in the flour mixture and mix until no white streaks remain. Divide evenly between the cupcake liners. Bake for 22-25 minutes or until a skewer inserted comes out clean.

5) Allow to cool for 15 minutes before removing from tin to cool completely.

6) To fill, use a small sharp knife to cut a ‘cone’ out of the tops of the cupcakes. Using a melon baller or a small teaspoon, hollow out the hole a little more so it can hold more ganache. Using another teaspoon, fill each cavity with ganache. Top the cupcakes with the cone you just cut out. Press gently so it’s almost flat.

7) Using a palette knife, spread two tablespoons of frosting over the cupcake. Dust with cocoa powder. ENJOY!

Chocolate Ganache

3/4 cup heavy cream
1 cup 55% chocolate chips

1) Place the chocolate chips in a heat proof bowl.

2) Heat the cream in a microwave-proof bowl in 30 second bursts until it starts to bubble. Pour over the chocolate.

3) Using a spatula, slowly stir until all chocolate has melted and combined happily with the cream. Allow to stand until it’s of a spreadable consistency.

Beer Frosting

1 stick unsalted butter, softened (120g)
2 2/3 cups icing sugar
3 tbsp stout
1/2 tsp vanilla extract
Pinch of salt

1) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2 cups of icing sugar together until well combined.

2) Add in the stout, vanilla and salt. Mix well.

3) If icing isn’t stiff enough, add in the icing sugar, 1/3 cup at a time until you get your desired consistency.

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Double Chocolate Cupcakes

POSITIVITY IS…

like a pretty girl; sooner or later it’s bound to attract something. And one of ’em will be good.

like a pair of high heels; it makes you look good no matter how you’re feeling

like getting your nails done; the waiting sucks but it’s worth it

like holding hot coffee on a cold day; may not be the exact thing you need, but at least it makes you feel better

like eating cupcakes; it lifts your spirits no matter the occasion.

I’ve been in this job hunting circus for awhile now. It’s tough, and I’m really not a patient person. That’s usually why I prefer baking mini cupcakes instead of their grown up cousins; it takes far less time. It’s also why I prefer dresses over a pants-suit combo. It’s also why I hate wearing rompers; it’s far too fiddly when I need the loo.

My point is… I hate waiting, especially when I feel that I don’t know what I’m waiting for. And let’s face it; it’s like everytime I hit the ‘send’ button, my resume gets sent into a dark abyss, of which I don’t even know if I’ll hear anything in return. At the very least, baking ensured I get some form of gratification. My waist disagrees but I’m in no mood to argue.

So here I am, still hunting like a loon, but maybe I’ve grown tired of being impatient or perhaps it’s just sunk in that no matter how fretful I get, no employer over the internet is sharing my pain. But I’ve learnt that I can always make waiting a little more bearable by baking mini cupcakes, make chocolate frosting that doesn’t require 2 hours to set and eating cold cupcakes because they don’t dry out in the fridge.

If you’re waiting for something or anything, these will make it slightly less awful than the bleak situation you’re in; promise.

Double Chocolate Cupcakes
1 x recipe Double Chocolate Cupcakes
1 x recipe Sour Cream Chocolate Frosting

Double Chocolate Cake (adapted from Miette)

1  1/4 cup GF flour blend
1/4 cup GF oat flour
1 1/4 cup natural cocoa powder (I used Varlhona, but feel free to use your favourite)
1.5 tsp baking soda
1/2 tsp baking powder
pinch of salt
2 ounces 56% couverture chocolate, chopped
1 cup boiling water
1 cup buttermilk
1 tsp vanilla extract
2 large eggs
1/2 cup vegetable oil
1 3/4 cups caster sugar

1) Preheat oven to 170°C. Line 48 mini-muffin tins with paper liners. I had some batter left over so I made 3 regular sized cupcakes extra.

2) In a bowl, sift together the cocoa powder, flours, baking soda, baking powder and salt together. In another bowl, pour the hot water over the chocolate and mix until it’s homogenised.

3) In the bowl of a stand mixer, whisk the eggs until they are fluffy and triple in volume. Slowly add in the oil, whisking to blend. Add in the vanilla and buttermilk and mix well. Mix in the water + chocolate mixture. Add in the sugar and beat until combined.

4) In three additions, incorporate the flour mix until just combined. Divide evenly into the prepared tins and bake for 12-15 minutes or until a skewer inserted comes out clean. Allow to cool for 10 minutes before removing from tin to cool completely. FROST. CONSUME. FEEL BETTER.

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Hummingbird Cupcakes

I like Katy Perry and all the electric bubblegum pop magic she does. She makes me want to boogie.

Okay, she probably won’t say the word boogie. Maybe something a little more down like…party. Yes, that’s it. She makes me wish every night was Friday night.

I like Ke$ha too. Or as the principal in Glee says…. “K dollar sign HA”. Love.

Fred has basically lumped my song choices into the category of trashy pop. He’s just jealous I get to admit I’m the biggest Top 40 freak, grooving to Britney and Christina. Once, I even made a tee that said I heart Britney and Christina. Trust me, when you grow up having to pick a side, it was a big deal to blatantly say hot damn, I love ’em both.

I’m applying this to cream cheese frosting. You need to pick sides; sweet or sour. But do we really need to argue about this? Can’t we all just get along? I’m in Camp Sweet when it comes to my red velvets (no vanilla buttercream for me!) and then hop over to Camp Sour for carrot cake. Then, I’m definitely in Camp Sweet & Sour for banana cake and hummingbird cake. Are you as dead-set on this as I am?

So, two days ago, I was craving cream cheese frosting. And I needed a cake to go along with it. So I made Hummingbird Cupcakes. Only thing is that I think I should’ve added more pineapple because it’s more like a banana cupcake with pineapple. Hummingbird cake is essentially that but, the ratio was a little off. Bottomline: add more pineapple if you’re wanting more hummingbird than banana.

Hummingbird Cupcakes (adapted from The Hummingbird Bakery Cookbook)

2 cups GF flour blend
1/2 cup GF oat flour
1.5 tsp baking soda
1 cup caster sugar
270g banana, mashed
100g pineapple rings, chopped into small chunks (add more if desired)
3 eggs
300ml vegetable oil
1 tsp vanilla extract

1) Preheat oven to 175°C. Line 18 muffin holes with paper liners.

2) In a bowl, mix the flours and baking soda together.

3) In the bowl of a stand mixer, whisk the eggs and sugar on medium-high until it’s thick and tripled in volume. Slowly add in the oil and vanilla extract, beat until emulsified.

4) Change the whisk attachment to a paddle attachment and beat in the flour in 3 additions. Add in the mashed banana and mix well. Add in the pineapple chunks, mix to combine.

5) Divide the batter between the muffin holes and bake for 20-23 minutes or until a skewer inserted comes out clean. Leave to cool completely before frosting.

Cream Cheese Frosting

250g cream cheese, softened slightly
80g butter, softened slightly
2-3 cups icing sugar, sifted
2 tbsp lemon juice, freshly squeezed

1) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2 cups icing sugar together until creamy. Add in the cream cheese and lemon juice. Beat well. Keep adding in the icing sugar if the frosting is too soft. Frost cupcakes!

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Honeycomb and Chocolate Cupcakes

It looks like it’s snowing in tropical Singapore apart from the splashing sound the rain is making against my window. I love it!

Except for the fact that I’m heading out for lunch and I really hate having soggy feet. Platform heels would be a good way of avoiding puddles, until you slip and fall on your bum, and your skirts up in the air. I think I’ll stick to soggy feet for now or maybe invest in wellies. Oooh, I like wellies.

I also like cotton candy. I’m not entirely sure what it is. Pulled sugar? And I love honeycomb. Which also baffles me. Can’t forget about those bubbly Aero bars…how do they do it!? I think we need a Food: Demystified show or something along those lines. Don’t you ever wonder what half the things we find in supermarket are made of? Apart from an ingredient list of modified things I’m pretty sure would gross me out.

Well, for one, honeycomb can be made the all natural way. And I did it! It’s not quite as perfect looking as the commercial stuff (like in Violet Crumble) but it sure is tasty and you still get the signature c-c-crunch. I’ve used smaller shards to decorate and top a batch of vanilla cupcakes with chocolate buttercream. The honeycomb recipe can be found HERE, in my guest post for one of my alltime blog crushes, Cake Spy. The blog is so cute it makes my sweet tooth hurt.

Chocolate Buttercream

80g unsalted chocolate

250g icing sugar, sifted

50g  55% chocolate,melted and cooled

2-3 tbsp milk, room temperature

1) In the bowl of a standmixer, beat the butter and icing sugar together until smooth.

2) Add in the cooled chocolate and beat until combined. Add in 2 tablespoons of milk. Beat until smooth. Add in the last tablespoon of milk if icing is too stiff. Frost cupcakes :)

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Carrot Cupcakes with Limoncello Cream Cheese Frosting

Sorry, I’ve been a bad friend haven’t I. Abandoning you without any cake for such a long while. Things have been happening; I finally got my act together and cleared out the pig-sty of a room I live in and re-painted it a fresh white. I also managed to get myself an eye infection. It’s ugly; I forgot the name of the problem. It’s just…a big swollen eye, blocking half my vision. And I tear involuntarily. It’s bad. I don’t even bother dressing up – I want to blend in with the crowd so no one will notice me… I am invisible.

I did make it out of the house for Harry Potter though! Have you seen it? You should even if you’re not a huge fan (which I probably won’t be able to fathom why). It’s such a milestone!  Make sure you have popcorn! If you’re bringing your own, try this recipe out!

I had some trouble dealing with the fact that this is the last Harry Potter movie and was highly appreciative to have some some Carrot Cupcakes. But I was even happier to have them around after watching an episode of DC Cupcakes and then really, really having issues dealing with not being in the States anymore. I obviously have a hard time letting go of… things. I am a hoarder which I have also discovered through the amount of things I have collected in my room whilst clearing it out. Is this a sign that I’m turning into one of those women? I’m preparing for life with a mountain stack high of Tupperware.

Carrot Cupcakes (adapted from Miette Bakery Cookbook, which is gorgeous and scalloped-edged)

1 cup GF Flour blend (I would add 2 tbsp more if you’re in a humid country)
1.5 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
2 large eggs
3/4 cup caster sugar
3/4 cup oil
1 cup peeled and finely grated carrots
1/2 cup raisins

1) Preheat oven to 180°C. Line 9 cupcake holes with paper liners.

2) Mix the flour, baking soda, baking powder, salt and ground cinnamon together in a bowl.

3) In a stand mixer, whisk the eggs and sugar together until lighter in colour. Add in the oil and whisk until emulsified.

4)  Add in the flour mix, and mix until almost completely combined. Add in the carrots and raisins. Mix well and divide evenly into prepared tins.

5) Bake for 20-23 minutes or until a skewer inserted comes out clean. Let cool completely, remove from baking tin and frost.

Limoncello Cream Cheese Frosting

250g cream cheese, softened
100g butter, softened
3-4 cups icing sugar, sifted
2 tbsp limoncello liquor
1 tsp lemon zest
2 tsp fresh lemon juice

1) Beat the cream cheese, butter, 3 cups of icing sugar, limoncello, lemon zest and juice together. If icing if not thick enough, add in more icing sugar and beat until you reach your desired consistency.

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Cocoa Velvet Cake with Cream Cheese Frosting


You know who’s really gorgeous and makes me want to put on falsies, lush pink lipstick and wish I could turn into a wide-eyed beauty?

Her voice wraps you in a soulful, sincere hug.

You just need to listen to this.

Don’t you just want to pull on a shimmery dress and click your heels? Red heels.


Well, we may have red shoes but we certainly don’t have red cake. I wanted a red velvet cake. I had it all pictured in my head. It was lustrous and moist, offset by stark white cream cheese frosting. So what if I had pink food colouring instead of red; fine, we’d have pink cake. But when you run out of plain milk and only have chocolate milk left, it’s pretty much brown cake for you!

But it isn’t the brownest of browns, it border on brown suede shoes sort of brown. And since while we’re at it, we might as well add in some dark chocolate chips, so it can be like a chocolate chip cookie. It’s really such a fun cake to eat on so many levels; sweet cream cheese, moist sponge and a 80% chance of melty chocolate in your mouth. Now that’s an entertaining cake!


Cocoa Velvet Cake (inspired by this recipe)

3/4 cup canola oil
1/2 cup sugar
1 egg, beaten
1/2 cup rice flour
1/4 cup + 2 tbsp sorghum flour
1/4 cup + 2 tbsp tapioca starch
3/4 tsp baking soda
1/2 tsp xantham gum
1/2 cup chocolate rice milk
1 tsp apple cider vinegar
1 tsp vanilla extract
2 tbsp cocoa powder
1/3 cup semisweet chocolate chips

1) Preheat oven to 180°C. Line two 5-inch round cake tins with baking paper.

2) Mix the apple cider vinegar with the rice milk and allow to sit while you mix up the rest of the things.

3) In a large bowl, sift the flours, cocoa powder, baking soda together.

4) In the bowl of a KitchenAid, whisk the oil and the sugar together. Add in the egg and whisk on medium for 30 seconds. Add in the flour mix and the soured milk alternately, starting and ending with the flour.

5) Divide the batter evenly between the two cake tins. Sprinkle the chocolate chips over the batter and bake for 30-35 minutes or until a skewer inserted comes out clean. Allow to cool for 15 minutes before removing from tins and allowing to cool completely.


Cream Cheese Frosting

200g cream cheese, softened
60g butter, softened
1.5-2 cups icing sugar, sifted

1) In a bowl of a KitchenAid fitted with a paddle attachment, beat the cheese and the butter together. Add in 1 cup of icing sugar, mix well, before adding in another 1/2 cup. Keep adding until the desired sweetness is achieved. The cake isn’t very sweet so bear that in mind.

To Assemble

Place one cake layer on a plate and spread about 4 heaping tablespoons of frosting on it. Place the next cake layer on top and pile on the remaining frosting, spreading over the top and sides. Allow to ‘set’ for 1-2 hours in the fridge before serving.

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Oatmeal, Chocolate & Peanut Butter Cake

Being jobless means you instantly start losing track of time. And weekends.

Which also means you don’t necessarily feel the thrill of a well-deserved Friday night because every day looks like a Friday to you. Don’t hate me. I brought cake to share!

Actually, I don’t quite like the weekends all that much since the shops get super crowded and I feel the need to be doing something. Wasting a weekend is a crime. And yet, if I say, woke up early on a Friday, baked a cake, even managed to frost it, met up with my cousin for lunch, shopped, walked and swam, perhaps I could get away with being a bum on Saturday. We’ll see how that works for me tomorrow.

Today’s cake is brought to you by an awesome blog, Bake or Break, who was inspired by the new cookbook Baked Explorations. It didn’t say to include the peanut butter chips but I figured it could no harm. The book states that the cake can be made without the cream cheese frosting but oh, if you insist, I’ll load on the cheese. It is imperative that the cake is frosted with the luscious cream cheese or half the intensity of the cake is lost.

Oatmeal, Chocolate Chip & Peanut Butter Cake

  • 4 ounces chocolate chips
  • 4 ounces peanut butter chips
  • 1/2 teaspoon liquor, such as bourbon or Scotch (I used Amaretto)
  • 1 & 1/2 cups + 2 Tablespoons GF flour blend
  • 1 cup GF rolled oats (Bob’s Red Mill)
  • 1/2 cup unsalted butter, cut into small cubes, at room temperature
  • 2 eggs, slightly beaten
  • 1/2 cup granulated sugar
  • 1  cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Preheat oven to 170°. Butter the sides and bottom of a 9″x13″ baking pan.

Toss chocolate chips with liquor in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Seat aside for 25-30 minutes.*

Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

*I didn’t wait the full 25 minutes and when the cake was baked, some of the oats seemed a little harder than the others. I advise you to stick with the timing specified. :)

Cream Cheese Frosting

  • 5 tablespoons unsalted butter, softened
  • 5 & 1/2 ounces cream cheese, softened
  • 2 cups confectioners’ sugar, sifted
  • 3/4 teaspoon vanilla extract

Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days

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Filed under Breakfast, Cakes, Chocolate, Frostings, Recipes