We are now on the third week of Bake-a-thon 2016. This week, I will be posting three cupcakes. To my pleasure, all the cupcakes turned out perfect and I was so happy. These were the first batch of recipes I made for this event. And the very first was made by my daughter. If you are my friend on FB, you might know that I celebrated my birthday on October and my daughter made me those cupcakes. And I have reserved them for this event on blog. My daughter being 10 years old, made thse cupcakes from scratch. And she also made those chocolate gems on top. I had some butter cream from the previous project and it went for the frosting.
I already posted Devil’s Food Cupcakes in my blog, but this recipe is a little bit different. My first recipe uses butter whereas this recipe uses oil in it. Whenever I post butter based cakes, I used to get a query whether butter can be replaced with oil. I could never give a definite answer, but now I can say with confidence that it works. Just add the same quantity as of butter and it will be fine. As I have mentioned earlier, oil gives super moist cakes and they remain moist even after refrigerating. But butter cakes turn hard when refrigerated. This one was so soft and moist and the chocolate with butter cream paired well together.
For the past three years, I have developed an aversion to celebrate my birthday. And when Sruti was younger, she didn’t know about that. But this year, she has been counting the days for my birthday and was planning on a big cake. But I strictly said no and she went to school disappointed. But when she returned back, she wanted to bake at least some cupcakes. I couldn’t say no to her. I selected a recipe which also can go into my blog, and used the left over butter cream and some modelling chocolate to create these beauties. She didn’t allow me to do any thing. I just instructed her on how to make the chocolate gems and the cupcakes. She did a wonderful job that day and made me proud. What more can I ask for my birthday?
Makes 9 Cupcakes
Flour – 3/4 cup
Cocoa Powder – 1/4 cup
Sugar – 1/4 cup + 3 tbs
Baking Soda – 1/3 tsp
Instant Coffee Powder – 1/2 tsp
Milk – 1/2 cup
Yogurt – 1/2 cup
Vanilla – 1/2 tsp
Oil – 3 tbs
Preheat oven to 175°C.
Place paper liners in a muffin tray.
In a bowl mix together flour, cocoa, sugar, coffee and baking soda.
Add oil, milk, yogurt and vanilla and whisk until it forms a smooth batter.
Divide the batter between the liners.
Bake them for 20 – 30 minutes or until a tooth pick inserted comes out clean.
Cool on wire rack.
Pipe rosettes with two coloured butter cream on top of the cupcakes.
Shape the modelling chocolate in silicon mould and brush with gold lustre dust.
Place it on top of the butter cream swirl and serve.
- Flour - 3/4 cup
- Cocoa Powder - 1/4 cup
- Sugar - 1/4 cup + 3 tbs
- Baking Soda - 1/3 tsp
- Instant Coffee Powder - 1/2 tsp
- Milk - 1/2 cup
- Yogurt - 1/2 cup
- Vanilla - 1/2 tsp
- Oil - 3 tbs
- Preheat oven to 175°C.
- Place paper liners in a muffin tray.
- In a bowl mix together flour, cocoa, sugar, coffee and baking soda.
- Add oil, milk, yogurt and vanilla and whisk until it forms a smooth batter.
- Divide the batter between the liners.
- Bake them for 20 - 30 minutes or until a tooth pick inserted comes out clean.
- Cool on wire rack.
- Pipe rosettes with two coloured butter cream on top of the cupcakes.
- Shape the modelling chocolate in silicon mould and brush with gold lustre dust.
- Place it on top of the butter cream swirl and serve.
This is part of the Bake-a-thon 2016