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We all love chocolate. I refuse to believe otherwise.
Maybe some of us like dark bitter chocolate. Maybe others prefer a lighter milky sweetness. Maybe you are the white type of chocolate person. And maybe you like it nutty.
Regardless your particular preference I would like to assume you like chocolate.
And if you indeed like chocolate.. you got to like chocolate mud cakes.

I have been looking for ages for the perfect chocolate mud cake. Sweet and at the same time bitter, moist but not wet.
I knew exactly the right shade of chocolate color and the texture but somehow it was always quite not right!

But after about a year experimenting with TS Table Spoons.. I came across a Eureka moment.
I guess I had given up on the thought of actually perfecting the chocolate mud cake recipe of my grandmother.
Sometimes, with the passing of time, we tend to forget details of things. A mere generalization of feeling, aromas and colors is whats left behind and the rest of the story tends to be filled up by a very conscious consciousness.
That is the reason I decided to abandon the effort and merely accept faith and just mix the written analogies in order to achieve the mediocre certainty of a nice chocolate mud cake.
Yet, as i tripped over, fate had it, my flour bowl turned and a few of its precious powder content flew up in the air.
To make along story short, I ended up with about 2TS less flour… which brought me to the most delicious chocolate cake recipe!

QFE_effected

What you need is 125gr. dark chocolate, 125 gr milk chocolate, 250 gr butter, 4 Leggs, 550 gr caster sugar, 325 gr self raising flour, 1 ts instant coffee, 188 ml water, 30 gr cocoa, 1 TS orange liquer, 1 ts vanilla extract, 125 ml buttermilk (or yogurt!)
You can start by mixing chocolate, butter, coffee, water over low heat mixing regularly.
In another bowl, mix flour, cocoa, sugar.
Then mix the flour mixture to the chocolate mixture. Add eggs, the vanilla and the yogurt.
Give it a good stir and bake for about 1 h. at 180o C or until the knife come out clean depending on your oven.

DSC_effected

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Let’s be honest. Most of us have some sort of addiction.

Whether its shopping, smoking, drinking coffee, there is always a little dark secret.

My mister is addicted to coffee. We are not talking about one cup a day… we are talking about multiple cups.. a few on the breakfast table, a few during lunchbreak and occasionally a cup or two in the evening.
Yet, mister also enjoys chocolate. Usually with his evening coffee. Its a little ritual for him.
A cup of freshly brewed coffee with a chunk of sweet organic chocolate…

So, i decided to give him some help towards the coffee detoxe.. (which he still aint aware he is going to go through)
My idea is to substitute a few coffee cups a day with delicious vegeterian chocolate cupcakestopped with coffee “buttercream”..

A cup of coffee for the morning? Or maybe a cup of coffee cake?

Can you resist?

Chocolate souffle baked in a mini cupcake pan and decorated with a mint flavored sugar topper!

Dark luscious running chocolate and a fresh crispy sugar to conclude a gorgeous meal, or perhaps to accompany a cup of afternoon mint tea?

cakes1_effected

And since I chose for mint cupcake wrappers, I went for mint colored, mint flavored sugary tops…
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fm_effected

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Have a nice week everyone!

September days come and go..
They are not special. They are not bright. They are not warm nor cold. They just pass.
The holidays are over, the new year is yet to begin.
The fruit trees are coming bear and the leaves start to fall.
Melancholy floats in the air like a big purple cloud. And usually rain drops and drops.

And yet there is something fascinating about Autumn.
Those little berries left, those raindrops on your window after a hot summer.
A promishing start of something new!

Coming back from the vacation house to find a thin layer of dust like a veil covering gently the house, saturating colors and details, I smile.
What was familiar has become etrange within a few weeks..
Or perhaps it is us who change. Our material world resistant, survived our few weeks absence laying there in its denominated position, awaiting for our return.
And once we are back, back to normality, back to our life, it awaits to help us link our previous self with the presence of our future presence..

Going through the house, things here and there..pieces of a personal story..colors, materials, textures.. jewellery, shoes, clothes, books, music tunes..

oh I feel like rearranging my world, preparing for the cold winter days that are coming..!

Taking out my baking set, I bake a few sweet vanilla cupcakes and topped them off with some rich buttercreme, flavored and colored naturally with some smashed berries.
Then barefoot, balancing on my toes I make my way around my suitcases unpacking clothes and rearranging shelves..




So.. on the 2nd of August i celebrated my birthday.
As i was flying at noon, i decided to have a small happy celebration in the morning as I was to blow a full size birthday cake at night.. What better way than to make a couple of chocolate muffins and decorate them with strawberry icing, vanilla creme, cranberries, strawberries and sugar flakes that sparkle for a dose of glitterful happiness!:)

I placed the leftover cakes in a box and carried them along on the plane…

A quick, easy and happy birthday treat!

Did you know?

Though the origin of the cupcakes concept remains unknown, we have a recipe notation of “a cake to be baked in small cups” in American Cookery by Amelia Simms, a book written in 1796!!!