You’re my cuppy cake!

You’re my Honeybunch, Sugarplum
Pumpy-umpy-umpkin, You’re my Sweetie Pie
You’re my Cuppycake, Gumdrop
Snoogums-Boogums, You’re
the Apple of my Eye

I’ve recently discovered the cupcakes have supernatural powers. They have the power to bring cheer in just about any situation – think dull and rainy days. There’s something just so cheerful about them, so therapeutic you just want to bake them all day and give ‘em way to the homeless people on the streets. I didn’t manage to give any because P ate them all in 3 days.

And as I was making them, I thought of my friend back in Malaysia who made excellent cupcakes that she sold in the Sunday flea market to a loyal following :)

So, I was hooked on these cuppy cakes that I made two batches – a Chocolate Ganache Vanilla Cupcake and a Lemon Spread Cherry Marble Cupcake.

They are all long names because I keep complicating my recipes – I can’t help it, vanilla cakes are great but they’re boring. Since I do not really have the time to post two recipes, I will post what really matters in this case. And they are the chocolate ganache topping and the Cherry Marble Cupcake – reason being the cherry marble cupcakes are to die for. I love, love, love the surprise in the center, which is a whole pitted cherry sweet and just bursting with juice. These cupcakes were the apple of my eye for the whole time they were around. :P

For the Chocolate Ganache:
250grams of semi-sweet chocolate chips
1 tablespoon butter
3/4 cup cream

Method:
1. Heat cream and butter until the butter dissolves and the mixture starts to boil. Turn off heat immediately and pour the cream into large bowl filled with chocolate chips.
2. Mix until you get a smooth chocolate ganache.
3. Let it cool down until it becomes spreadable.


Cherry Marble Cake:
1.5 cup all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/4 cup butter
3/4 cup sugar
1/2 cup of milk
1/4 cups of chocolate ganache (take from the recipe above)
1 teaspoon of real vanilla essence (or use one whole pod of vanilla, if you’re feeling decadent – to which I did)
18-24 canned cherries (depending on if you’re doing “quality control” on the cherries…ahem, you might need more cherries.)

Method:
1. Preheat oven to 350F.
2. Combine all the dry ingredients into a large mixing bowl.
3. In a different mixing bowl, cream butter and sugar until light and fluffy. Add in eggs, one at a time.
4. Add your vanilla, and combine well.
5. Now, alternately, add 1/3 of your flour and some milk into the butter/eggs mixture until all flour and milk is used up.
6. Halve the batter into another bowl, add the chocolate ganache and stir it in until well combine – do not over mix, just count to 10 folds with your spatula. Or maybe 13 folds at most. Now you have two sets of batter, a chocolate and a plain vanilla.
7. Line your muffin/cupcake tray with cupcake liners and put in 1 tablespoon of batter from each batter and push a cherry into the center.
8 Repeat step 7 until all batter is used up. Bake for 20-25 minutes.

Once your cupcakes are cool, spread your favorite topping or use the Chocolate Ganache topping – it would work extremely well. I sprinkled a little rainbow rounds on top of each cupcakes to give it an extra sunshine ;)

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8 Responses to You’re my cuppy cake!

  1. hyperX says:

    oh my gosh, oh my gosh, oh my gosh! My favorite cup cakes! I will print the recipe out for 3 copies, one for my mom, one for my sister and one for my girlfriend so that I’ll have 3 dozens of cup cakes to eat!

  2. Elsie says:

    A friend recently baked some cupcakes with Guinness in em. Yummy too!

  3. The Expedited Writer says:

    hyperx: holy cupcakes! that’s a lot of copies :P Let me know if they liked the cupcakes when they try it :)

    elsie: Cupcakes with guinness? Awesome, i am guess you don’t need baking powder/soda :D I *must* try them some day – you have the recipe? :)

  4. tigerfish says:

    The one dolloped with choc on top….so tempting! I think that is a cupcake craze going on! :P

  5. Elsie says:

    Here goes Elaine.

    Chocolate Guiness Cupcakes

    Ingredients:

    250ml Guiness
    250g slightly salted butter
    80g cocoa
    400g caster sugar
    142ml pot of sour cream
    2 eggs
    1 tablespoon vanilla extract
    270g plain flour
    2 1/2 teaspoons bicarbonate of soda

    Cream Cheese Frosting:
    300g cream cheese
    150g icing sugar
    150ml double cream

    Method:
    1. Preheat oven to 180°C.
    2. Line 2 X 12 hole muffin tins
    3. Pour the Guiness into a large saucepan. Add butter in small pieces and heat until it all melts together. Turn off heat.
    4. Whisk in cocoa and sugar.
    5. Beat sour cream, eggs and vanilla extract. Mix into the pan.
    6. Finally, whisk in flour and bicarbonate of soda, little by little to avoid lumps of flour in the batter.
    7. Divide the mixture between muffin tins using either a piping bag or a jug as the mixture is pretty wet.
    8. Place muffin tins in oven and bake for 18-20mins or until they are nicely puffed up.
    9. Cool and racks and remove muffins from the tins when they’re firm/cool.
    10. To make cream cheese frosting, whisk together cream cheese, icing sugar and double cream with an electronic whisk. Whisk until you get a good, thick consistency.
    11. Ice the cakes – nice big, billowing slathers to give the illusion of a small, sweet, edible Guiness.

  6. HBee says:

    How we wish you are back to bake these so cute and nice to eat cupcakes for us. Send back some by DHL la.

  7. WokandSpoon says:

    You’ve just given me a craving for cupcakes!!!

  8. Emma Corey says:

    Putting your freshly baked cupecakes into some nice wrappers certainly finishes them off. However to make them extra special there is nothing like making your very own cupcake wrappers. These can be personalised to the individual and the event, plus they are so easy to make. I share my free templates over at http://bestcupcakewrappers.com.

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