Tuesday, 30 November 2010

Marble Cake

My daughter wanted to try a cake recipe from her cook book so I decided to help her . She picked the recipe of marble cake where she wanted to use cake tins which is in the shape of cupcakes.... an excuse to have a big cupcake !!

The recipe is from the book of You Can Cook  a step by step cookbook for kids written by Annabel Karmel. Its a lovely book for kids. And I did a little  bit change in the recipe.

You will need :

  • 200 grams  unsalted butter, plus extra for greasing
  • 4 eggs, lightly beaten
I have always noticed from my childhood my grandma and then my ma used to always wash the eggs and dry them before using them.  Now, I do understand the importance of it.  She also used to break each egg in a bowl and then mix it with others.  This tip of hers is always useful since it will always help one the risk of shell bits  getting into the ingredients. 

  • 75 grams plain chocolate
  • 250 grams caster sugar
  • 200 grams self-raising flour
  • large pinch of salt
  • 1 tsp vanilla extract
  • 1 1/2 tbsp cocoa powder
For the chocolate icing:
  • 85 grams plain chocolate
  • 3 tbsp milk
  • 2 tbsp golden syrup


  1. Preheat the oven 180C/350F.  Lightly grease a Bundt tin or Cupcake mould tin.
  2. Melt the chocolate in a bowl set oven a pan of warm water. Then set it aside to cool.
  3. Cream the butter and sugar until light and fluffy.
  4. Beat in the eggs, a little at a time. If the mixture curdles (separate) add a spoonful of flour and carry on beating.
  5. Then sift over the flour and salt. Fold this in.
  6.  Divide the mixture equally between two bowls. Stir the vanilla into one of the bowls of mixture.
  7. Add the Cocoa powder and chocolate to the other bowl. Stir to combine.
  8. put alternating spoonfuls of chocolate and vanilla in the tin. You can do this in two layers, if you like.
  9. Use  a skewer or wooden spoon to swirl the mixtures into each other for a marble effect.  Bake for 50 minutes or until the cake is risen and firm to the touch.
  10. Cool in the tin for 20 minutes. Then turn out onto a cooling rack and leave to cool completely before icing.
To decorate:
My daughter wanted to try icing sugar, So she sift over a little icing sugar.

 chocolate icing : 
Put the chocolate , milk and golden syrup into a heat proof bowl set over a pan of simmering water.  Leave to melt , stirring occasionally . Then cool the icing slightly and drizzle it over the cake.

The taste was excellent , I never thought it would turn out perfect. This is a perfect recipe if you looking for a marble cupcake recipe. And remember baking time for small cupcakes would be 30 minutes. Hope your kids would enjoy doing this, as much as my daughtie did....!!!

Thursday, 25 November 2010

New Oven.... new kitchen...!!!

Its been more than 2 weeks.... missing my cupcakes n cookies...the mix, weighing machine, measuring cups, the recipes , the photographs and most important is my "blog"..... would love to get back to my life of baking and blogging...:)  Finally I did bake some sugar cookies and chocolate cupcakes  today....!!  Couldn't find my  cookbooks... so tried my own recipe for cupcake....whatever my memory could collect from my experience of baking...but couldn't take any photographs. This is what happens when you move into your new kitchen...!!!  To tell you the truth I missed my old oven .

Recipe for chocolate cupcake:

1 cup sugar
1 cup flour
100 grams butter
2 tbsp cocoa  powder
2 tbsp milk
2 eggs
1 tsp vanilla essence
1/2 tsp baking powder

Mixed it all in one bowl. Baked 12 of them , in my new electric oven. 

I have written in a very short way.  In case you need more details , do write to me.  

And let me get back to organizing my new Kitchen...!!!

Friday, 5 November 2010

Warm Molten-centred chocolate cupcakes

I always liked this one... Ah...  the melted chocolate inside...!!

  • 4 tbsp margarine
  • 55 grans caster sugar
  • 1 large egg
  • 85 grams self raising flour
  • 1 tbsp cocoa powder
  • 55 grams plain chocolate
  • icing sugar for dusting

  1. Put 8 paper baking cases in a muffin pan.
  2. Put the margarine, sugar, egg, flour and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth.
  3. Spoon half of the mixture into the paper cases. Using a teaspoon, make an indentation in the center of each cake. 
  4. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake mixture on top. 
  5. Bake the cupcakes in a preheated oven, 190C/375F, for 20 minutes or until well risen and springy to the touch. 
  6. Leave the cupcakes for 2-3 minutes before serving warm, dusted with sifted icing sugar.
Again this recipe is from my favourite book ....Everyday muffins & bakes. Please do write to me how it turned out..... !!!

Wednesday, 3 November 2010

Chocolate Cupcakes with Shortening

I always wanted to know the difference in the taste , using a butter and shortening for cupcakes. I have used shortening for icing but not in the batter of cupcakes. 

The batter looked perfect after mixing. The baking part, it took more time to bake. The outcome was out and out. At the top it looked as though a layer of icing has been done.

Before blogging , checked the difference  using google and found some of them are:
  • Shortening is a 100% fat.
  • Butter has additional milk and water and not all fat.
  • Butter melts faster under heat.
  • Shortening products are softer.
If you need some more details , please check at this link shortening/butter

  • 8 tbsp shortening
  • 110 grams of sugar powder
  • 2 large egg
  • 4 tbsp of coca
  • 3 tbsp of water
  • 110 grams of flour

  1. Put the shortening, sugar, flour, eggs and coca in a large bowl and using an electric hand whisk , beat  together until just smooth.  Add  water and beat well.
  2. Spoon the mixture into the paper cases, filling them three-quarters full.
  3. Bake the cupcakes in a preheated oven, 180C/350F, for 20-25 minutes or until when a toothpick comes out clean.
  4. If you want , dust with a little sifted icing sugar before serving.

The recipe is one of my basic  mild chocolate recipe...... and has changed  to use shortening instead of butter.

Tuesday, 2 November 2010

Sugar Cookies Turned into Treats

  • 230 grams flour
  • a pinch of salt
  • 1 tsp vanilla extract
  • 110 grams of unsalted butter at room temperature
  • 150 grams sugar
  • 1 large egg

  1. Preheat the oven at 175C/350F.
  2. Line a baking tray with parchment paper.
  3. Place the butter and sugar in a bowl and beat until light and fluffy.
  4. Add the eggs , vanilla extract and beat until combined.
  5. Add all the dry ingredients and beat until you have smooth dough.
  6. Place the dough in a plastic wrap and refrigerate for about one hour or until firm enough to roll.
  7. Remove the dough and on a floured surface roll out to the thickness of 1/4 inch.
  8. using cookie cutters cut out the shapes you want and bake them for 10 minutes.
  9. Remove from the oven and let it cool.
Royal Icing:
  • 1 cup icing sugar
  • 3/4 tbsp Meringue Powder
  • 2 tbsp of water 
Beat all ingredients until icing peaks. To thin , add 1/2 tsp of water at a time until the until you reach proper consistency.
In case you need chocolate icing then add cocoa until you reach the required colour.

The recipe is from my Cook Books  collection (Book of Baking) .. ...!!! 

To be honest , I was not planning to decorate it but the kids in our building were getting ready to collect their treats for Halloween.... so decorated with Royal Icing ....... 


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