Ingredients for the Classic Chocolate Cupcake:
65g Unsalted Butter
130g dark chocolate, chopped (or broken up)
1 ½ cups of self-raising flour
3 tablespoons of cocoa
1 ¼ cups of caster sugar
1 cup butter milk
Ingredients for the Classic Vanilla Buttercream Frosting:
1 teaspoon of vanilla extract
2 cups of icing sugar (to taste)
Step 1: Preheat oven to 180 degrees celsius
Step 2: Melt the dark chocolate either in a double boiler or in the microwave.
Step 3: Add butter to the melted dark chocolate and mix until the butter is well incorporated. Leave to cool slightly.
Step 4: Sift the flour, sugar and cocoa powered into a mixing bowl, mix with a wooden spoon.
Step 5: Add the eggs and butter milk, give it a little mix before adding the chocolate and butter mixture.
Step 6: Line cupcake tins and spoon the cupcake batter to fill ¾ of the cup.
Step 7: Bake for 25mins or until the skewer comes out clean. Do not over bake.
Preparing the vanilla frosting...
Step 8: Add the stick of butter into the mixing bowl and cream for about 3 mins
Step 9: Add vanilla extract and continue to mix adding the icing sugar as you go. Mix until light and fluffy. Taste test as you go adding more icing sugar when needed.
Step 10: Once cupcakes having fully cooled, pipe the frosting and you're done.
Makes about 16 cupcakes
I was lucky enough to combine two of my favourite things on this project, filmmaking and baking! For those who know me know how much I love to bake sweet sweet desserts and for those who don't know me, making this short recipe film was an exhilarating experience. Filmed on the Sony F55 and macro lenses from Digital Logic, I wanted to capture the feeling of eating one of these cupcakes. I hope you enjoyed watching this as much as I enjoyed making it and eating!
MyDinner is a video series chronicling... well... what I make for dinner! Today I made balsamic glazed chicken for my mom. She really loved the tangy sweetness of the balsamic vinegar. Below is the list of ingredients and steps to follow. I hope you try this out!
* 1/2 cup balsamic vinegar
* 1/2 cup honey
* 1/2 cup brown sugar
* 1/4 cup soy sauce
* 2-3 sprigs of rosemary
* 2 teaspoons of minced garlic
* 3 boneless, skinless chicken breasts
* Chopped fresh flat-leaf parsley
Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic. Whisk the contents to dissolve the honey and the brown sugar. Add the chicken and refrigerate at least two hours. (Overnight, preferrably.)
Soak bamboo skewers for at least one hour. Preheat the oven to 375 degrees F. Cut the chicken into evenly-sized cubes and place onto skewers.
Place the chicken on a cookie sheet or baking sheet. Bake about 18 to 20 minutes, or until carmelized.
Place the marinade in a small saucepan. Bring the marinade to a boil in order to kill bacteria. Simmer until the sauce becomes thick.
Spoon the sauce over the chicken and sprinkle the chopped parsley over top.
In honor of Pie Day, here is some pie. Mixing and rolling out the dough, the spicy sweet smell of the apples, the flaky crust and the empty plate afterwards. This video about the texture and feel of pie making. The recipe is straightforward. Crust, apples, and the usual additions(brown sugar, cinnamon,flour, squeeze of lemon).