Monday, August 20, 2012

Happy RSPCA cupcake day

Today is RSPCA Cupcake Day. I never had a dog growing up, and even now I don't have any pets (a toddler is enough work), but I was still excited about baking today. Yes, it's raising money for a charity, so yay to yes, but I'm more excited about being able to show off my cupcakes to the team at work and seeing what everyone else has made. 

I saw a post on raspberri cupcakes blog a while ago and really wanted to give it a go. I thought a work bake-off was the perfect occasion! I was a little concerned though that one batch of cupcakes wouldn't be enough, so I got up at 5am this morning and made a batch of double chocolate cupcakes with a sour cream ganach. The smell of chocolate that early in the morning was a bit overwhelming, also proabably aided in the tantrum my toddler through as I tried to get us out of the door in time. Oh well, it was all worth it as we rasied over $250. Happy cupcake day everyone!

Chocolate Chip Cookie Dough Cupcakes
150g softened butter
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg
1 3/4 cups plain flour
175g dark chocolate bits

Preheat the oven to 180 degrees C. In a bowl, beat the butter and sugars until creamy. Add the vanilla and egg and bea5t until combined. Stir through the flour followed by the chocolate bits. Split the dough in half and roll one half into small balls and place on a tray lined with baking paper, then pop in the oven and bake for about 10 - 15 minutes. When lightly golden, remove fomr the oven and allow to cool. Cover the remaining dough and set aside.

240g plain flour
3 tsp baking powder
280g caster sugar
pinch salt
80g butter
240ml milk
2 tsps vanilla extract
2 eggs

Preheat oven to 180 degrees celsius. In a bowl, mix the flour, baking powder, sugar, salt and butter with an electric beater until it resembles a sandy consistency. Slowly beat in half the milk. In a separate bowl, lightly beat the remaining milk, egg and vanilla. Add to the flour mix and beat until smooth. Be careful not to overbeat! Spoon mixture into cupcake cases and bake for about 20 minutes. When ready, remove form oven and allow to cool completely. Once cooled, use a small knife to cut a small whole in the top of the cupcakes. With the remaining cookie dough, fill the wholes. Set aside until icing is ready.

Vanilla Buttercream
1 cup caster sugar
1 tablespoon water
3 egg whites
1/4 tsp cream of tartar
350g butter
1 tsp vanilla extract

Pour the sugar and water into a saucepan and cook over a medium heat for about 5 minutes (sugar should dissolve and the liquid start to slowly boil). Just before the syrup is ready, beat the egg whites and cream of tartar together until you get soft peaks. Slowly pour the syrup into the egg whites and beat on high until the mixture returns to room temperature (about 10 minutes). When the egg mix is thick and glossy, drop the butter in, one tablespoon at a time. Make sure each tablespoon of butter is fully mixed before dropping in the next. When the icing is thick, add the vanilla and beat for a few more seconds to combine.

Using a piping bag, pipe the buttercream onto the cooled cakes. Top with a cookie.

Double Chocolate Cupcakes
Makes 24 cupcakes

55g dark chocolate
1 cup boiling water
215g plain flour
75g cocoa powder
1.5 tsp bi-carb soda
A pinch of salt
1 cup buttermilk
2 large eggs at room temperature
½ cup vegetable oil
425g caster sugar

In a bowl, break the chocolate into bits and pour over the boiling water. Whisk until melted then set aside to cool.
Butter a cake tin and line the base with baking paper. Pre-heat oven to 180 degrees celsius.
Sift the flour, cocoa, salt, bi-carb and baking powder into bowl and set aside.
In a clean bowl, beat the eggs on high speed until they are foamy. Reduce the speed to low and pour in the oil, whisking until combined, then raise the speed to medium for about 30 seconds. Reduce the speed to low and pour in the chocolate mixture and beat until combined. Then pour in the buttermilk and vanilla and whisk. Add the sugar and beat until the batter is smooth (it will be very wet).
Pour in the sifted dry ingredients and fold through with a wooden spoon. Do not over mix, but try to ensure the mixture isn’t lumpy.
Pour evenly into cupcake cases (will have to do two batches) and bake in the oven for about 20 to 25 minutes, or until a skewer can be inserted and comes out clean. When ready, let stand cool completely before iscing.

Sour Cream Ganache
200g dark chocolate
200g sour cream

In a small saucepan over a low heat, add teh dark chocolate and sour cream. Stir until the chocoalte has melted and the mixture is thick. Remove from the heat andset aside until the cupcakes have cooled and the ganache has slightly thickened. Spread over cupcakes and sprinkle.

Happy Cupcake Day!

No comments:

Post a Comment