Monday, October 5, 2009

Chocolate cupcakes with lemon filling

There's something about Sundays that just motivate me to cook a nice full meal. This week I made some mini pepper and cheese burgers with fried julienne-sliced red potatoes. My boyfriend (and sous chef I might add) and I like to make these together when the upcoming week is pretty mellow.

For dessert, I made chocolate cupcakes, since I've ended up being drawn to making cupcakes now (late for the bandwagon I'm sure).

1 egg
1/3 cup of self rising flour
1/2 tsp of vanilla extract
1/4 tsp of almond extract
1/3 cup of caster sugar
1/3 cup of butter, softened
1/8 cup of milk
4 tbsp of chocolate powder

1 tbsp of vegetable oil

Lemon buttercream filling
1/3 cup of butter
Zest of 1 lemon and half its juice.

Preheat the oven to 320° F. Line the cupcake tray with non-stick spray.

In a small bowl, lightly beat the egg, add the butter and sugar, then mix until light and fluffy. Add the milk, flour, both extract and chocolate powder, and stir to combine. Whisk until the consistency is light and creamy.

Divide the mixture evenly between each hole (about 3/4 of the way up, to leave space for their expansion). Bake for 15-18 minutes until risen and firm to the touch.

Allow the cupcakes to cool down and rest on a wire rack until they are ready for the filling.

The naked cupcakes with little Eggsworth

While the mini cakes are cooling down, combine the sugar, butter and lemon juice and zest with a spoon (wooden recommended) until well mixed, then whisk until light and fluffy. Spoon mixture into a piping bag with a medium star nozzle (I used a simple Ziplock bag with a corner cut) and set aside until said cakes are cool enough to avoid melting.

When done cooling, make a small whole and squeeze the filling into the cupcakes and pipe as cover. Enjoy with a cold glass of milk!

Ta da!

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