Quickie Cupcakes

I made this quickie cupcakes for last Sunday treats. The decoration was not quite fancy. I brushed inside the icing bag with the food coloring, making about 4 stripes. And filled the bag with white icing. Voilla... the icing came out stripy. And that's it . No flowers decoration no glitters. (do people put glitters on the cupcakes ?)

The cupcakes itself was in mini version. It's kinda cute already (^_^). The other good things is no butter in this cupcake recipe... Well, not good news for the taste buds though. I would say for this kinda recipe, the flavour will develop after the next day. However, the frosting adds a depth and a richness to it. It's Martha Stewart's cream cheese frosting. Yeah...with buttah absolutely...

One-bowl Cupcake
Martha Stewart

2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoons salt
2 large whole eggs plus 1 large egg yolk----> rounded to 3 eggs
1 1/4 cups milk ----> I swap with vanilla yogurt
1/2 cup plus 2 tbsp vegetable oil
1 1/4 teaspoons pure vanilla extract
1 1/4 cup warm water

Preheat the oven to 350° F. Line 2 standard 12 cup muffin pans with paper liners.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.

Divided batter evenly among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake come out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with buttercream, swirling to cover and garnish with chocolate curls.

Cupcakes can be refrigerated in an airtight container for up to 3 days.

Cream Cheese Frosting
Makes 3 Cups

* 1 package (8 ounces) cream cheese, room temperature
* 8 tablespoons (1 stick) unsalted butter, slightly softened
* 4 cups confectioners' sugar, sifted
* 1 teaspoon vanilla extract

Beat cream cheese in the bowl of a mixer fitted with the paddle until smooth; scrape down sides of bowl. Add butter; mix, scraping down sides of bowl as needed, until smooth, about 2 minutes. Gradually mix in confectioners' sugar; add vanilla. Mix until smooth, about 1 minute. Use immediately.( for me I'd like to refrigerate slightly before using on cake...)

Cream Cheese Brownies

Sebenernya pas nulis ini, browniesnya dah habis heheh... Perpaduan cheese sama coklat, kontras tapi pas.. Buat yang suka fudgy browny, coba deh resep ini gak bakalan nyesel.

Resepnya aku ambil dari mbak yu Martha.

Klo pas pengen baking terus ketemu resep yang pakek ounces, pounds rada bt deh aku. Maklum aku orang metric :) while .. ukuran cup buat tepung en gula make baking get easier. . tapi pounds en ounces (imperial) oh no.. Biasanya sebelom baking aku bikin coret-coretan dulu buat konversi. Kali aza ada yang senasib ma aku jadi aku ikutin coretanku konversi ke metric, ukuran cup juga dah aku convert ke gram.

Sekalian biar gak puyeng baca resepnya, aku bagi adonan bahan jadi dua macam, adonan coklat en adonan cream cheese.

Cream Cheese Brownies

Adonan coklat:
110 gr unsalted butter
225 gr Dark cooking Coklat ( aku, sebagian pakek bittersweet chocolate 70%)
1/2 sdt baking powder
1/2 sdt garam
110 gr tepung
30 gr unsweetened cocoa powder
1 cup (225 gr) gula (resep asli pakek 1 1/4)
3 butir telur

Adonan cream cheese:
113 gr cream cheese (suhu ruangan)
30 gr butter
1/4 cup (55 gr) gula
1 butir telur
2 sdm tepung


Panaskan oven 180 derajat celcius, olesin dg butter, lapisin dengan baking paper dengan dua sisi melebihi tinggi loyang, maksute biar gampang ngangkatnya klo dah mateng.

Adonan coklat:
Campur tepung, cocoa, baking powder, garam dalam satu mangkuk.

Di mangkuk laen, tim butter dan coklat, sampai leleh, 2 sampe 3 menit.
Angkat dari panci tambahkan 1 1/4 cup gula (aku pakek 1 cup) sampai tercampur. Setelah agak agak dingin tambahkan telur, aduk sampe menyatu, tambahkan tepung aduk rata, jangan sampe overmix.

Adonan cream cheese:
Kocok cream cheese (suhu ruangan ya..) dengan butter, campurkan gula, telur kemudian tepung.

Tuang adonan coklat dan cream cheese bergantian, buat putaran dengan pisau sampe terbentuk marmer.

Panggang 50-60 menit. Setelah matang, dinginkan... baru dipotong... dan dinikmatin heheh...

----------------------------

Cream Cheese Brownies

source : Martha Stewart

Ingredients

Makes 16

• 10 tablespoons unsalted butter, cut into pieces, plus more for pan
• 1 cup plus two tablespoons all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet or bittersweet chocolate, chopped
• 4 ounces room-temperature bar cream cheese
• 1 1/2 cups sugar
• 4 large eggs

Directions

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add 1 cup all-purpose flour; mix just until moistened (do not overmix).

Prepare cream-cheese mixture: Whisk bar cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.

Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

PennyLane Brownies

Ini resep brownies yang cukup terkenal di milis.
Nurut aku saat baru keluar dari oven rasanya cukup nyoklat
hanya saja kurang bikin hhmm...karena pakek minyak untuk fatnya.
Kecuali kalau toppingnya knickers atau coklat chip.
Tapi seudah keesokan harinya begitu gigitan pertama
keluar dah kelegitannya, texturenya yang padat dan nyoklat.Hhmmm...

Sebenernya aku suka pake topping choc chip, tapi lagi keabisan
ingredient satu itu, jadi cuman aku taburin almond crushed.
Next time I would go to choc chips, Karena lebih moist and dense.

PennyLane Brownies 

(Jadi 2 loyang 10 x 30 cm)

Bahan:
4 butir telur
1 3/4 cup gula pasir
1 cup minyak goreng aku pakek minyak canola,
3/4 cup bubuk coklat
1 1/2 cup tepung terigu
1 sdt garam
2 sdt vanili
cincangan kacang tanah

Cara membuat:
Telur dikocok sampai mengembang.
Masukkan gula sambil dikocok terus. Masukkan bahan-bahan lainnya, aduk
perlahan-lahan sampai tercampur.
Olesi loyang dengan mentega, panaskan oven 160 derajat celcius.
Tuang adonan ke loyang, panggang +/- 35 menit. Test dengan tusuk gigi/lidi
yang bersih.
Dinginkan sebelum dikeluarkan dari loyang dan dipotong-potong.

Triple Chocolate Cookies

Diambil dari Martha Stewart Living Holiday Cookies, cookies yang chewy ini sungguh pas buat chocolate lover. Aku cuman pakek 1 cup gula sajah yang ternyata masih cukup manis buat ku, buat konpensasinya minum kopinya gak perlu gula lagi deuhh..

Aku juga tambahin white choc chips, jadinya judul yang di bawah ini sudah gak sesuai lagi eh.. karena sudah jadi triple chocolate cookies. :) enjoy...

Double Chocolate Cookies

Makes about 3 dozen

1cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces coarsely chopped good-quality milk chocolate (1/2 cup)
1/2 cup (1 stick) 113 gr unsalted butter
1/2 cup white chocolate chips
1 1/2 cups sugar ----> aku pakek 1 cup sugar, and 1/2 maizena pheuhh... dah cukup muanis buat aku.
2 large eggs
1 teaspoon pure vanilla extract


1. Preheat oven to 325°. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in Choc chips.

3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Chocolate Ice Cream Soda (revised)

Begitulahh… cuaca masih suka naek turun… naek turun… kadang dingin kayak gak lagi summer. Kadang panaaass banget kayak hari ini, 36 degress neh. Dinikmatin lha ...hehhehe...

Klo ada yang lagi kepanasan atau yang gak kepanasan lagi cari dessert bisa dicoba neh, Chocolate Ice Cream Soda, diambil dari bukunya What’s cooking Chocolate by Jacqueline Bellefontaine….. sluuuurrrrppp… langsung abis deh…

Chocolate Ice Cream Soda
Serves 2

- 5 tbsp chocolate dessert sauce (bisa pakek resep *glossy chocolate sauce, atau Choc dessert sauce botolan atau bisa juga pakek indomilk coklat lho)
soda water
- 2 scoops of chocolate ice cream
- double (heavy )cream, whipped
- dark or milk chocolate, grated

Glossy Chocolate Sauce:
60 gr/2 oz dark chocolate
4 tbsp golden (light corn) syrup
15 gr / ½ oz/ 1 tbsp butter
1 tbsp brandy or rum (optional)

To make the chocolate sauce, break the chocolate into small pieces and place in heatproof bowl with the syrup and butter.
Heat over a pan of hot water until melted, stirring until well combined. Remove the bowl from the heat and stir in the brandy or rum, if using.

Methode:

Divide the chocolate dessert sauce into two glasses

Add little soda water to each glass and stir to combine the sauce and soda water.

Place a scoop of ice cream in each glass and top up with more soda water.

Place a dollop of whipped heavy cream on the top, if liked, and sprinkle with a little grated dark or milk chocolate. (Kali ini aku gak pakek whipped cream, lagi keabisan :D, aku kasih meses yang warna-warni biar keliatan ceria meria…)

Chocolate Wrapper ? Collar ? Pagar coklat ?

Soal istilah terserah mana yang enak dipakai . Apa bener sih ini juga yang dimaksud pagar coklat ?

Yang jelas bukan pagar ayu ya... hehehe... Tapi klo mo tau plastik mika yang dipakek ini nih penampakannya :

Foto yang di atas sebenernya udah aku post beberapa bulan yang lalu. Aku munculin lagi buat gambar perbandingan aza. Buat tekniknya bisa dilihat disini.....

White Project

White Cake ??? Sebenernya gak bener-bener putih seh. Coklat putih kan agak kekuning-kuningan. Jadi buat nyesuain ma warna coklat putih, aku kasih warna golden yellow buat buttercream dan fondantnya, do the trick eh..

Fondantnya dipakai di cake yang tengah buat wrapper sebelom dikasih pita. Nyetaknya pakek plastik mika buat nyetak coklat wrapper kayak di cake yang paling kecil tuh. Caranya fondant di gulung pakek rolling pin diatas cetakan plastik. Trus buat bunga-bunga kecil juga pakek fondant.

Buat topper aku pakek rose dari modeling coklat. Ini nih resep yang aku pakek :

White chocolate modeling paste:
Bahan:
500 gr white chocolate
150 gr glucose
50 ml simple syrup, rationya 1 air banding 1 setengah gula

Cara:
1.lelehkan coklat putih , diatas mangkuk yang diletakkan diatas panci berisi air panas, double boiler, maksudnya. Aduk-aduk sampai leleh. Angkat mangkuk coklat dari atas panci, sisihkan.
Mengaduk coklat jangan menggunakan sendok kayu, krn sendok kayu mengandung kelembaban yang bisa merusak coklat.

2.Campur glucose dan simple syrup aduk, masukkan ke adonan coklat, aduk dengan gerakan cepat, sampe rata.

3. Dinginkan adonan, kemudian pindah ke plastik ziplock atau kontainer biarkan semaleman. Jangan di letakkan di kulkas.Cuman ditaruh di plastik tertutup rapat en ditaruh di ruangan dingin

Resep ini bisa jadi banyak rose, Yang aku bikin buat cake ini cuman pakek kurleb 30 %nya.
Trus lagi klo bikin rose tangan harus dingin. Pertama bikin bulatan-bulatan dulu trus seudah dapet beberapa bulatan besar dan kecil baru dipipihkan satu-satu sambil nunggu sedikit kaku. Baru dirangkai.

Ada juga resep modeling kayak gini yang gak pakek glucose. Yang dipakek corn syrup, yang kayak gini aku belom pernah nyoba. Klo mau bisa dilihat disini

Baking, oh no....

I`m back … yeah… gak terasa dah sebulan gak apdet blog, emang gak masak apa yak ? hehehe…. Masak ah ! cuman jujur aza aku lagi males baking, gara-gara si oven tertjinta dah bersih mulus abis aku bersiin dalemnya, klo luarnya selalu bersih deh, kan keliatan klo kotor. hehehe... nyombongdikit.com.

Klo mo bikin makanan rada diputer gitu haluannya , gak perlu buka oven tapi dikukus…. Browkus dong, Tiramisu … savoiardinya beli aza kan lebih murah hehehe…., ayam kremes instead of ayam oven. Eh aku bikin siomay and bakpao juga kok. In the end of the day, management dapur ngebul tetep berjalan.

Tetapi….jreng…jreng…. last Friday si Maree berhasil memaksaku nyalain oven lagi. Dia minta aku bikin 2 cake ukuran 20cm en 12.5cm. Pakek cake mix bikinannya. Nih gambarnya sempet bikin shock deh… ini cake apa gunung yak ?

bumpy cake

Ternyata mang sengaja dibikin bumpy gitu deh, toh akhirnya nanti dipotong juga biar sama. Tell you what? This is the best class I ever had. Ini deh hasil akhirnya. Dg satu cake ini kita diajarkan berbagai macam teknik termasuk covering the cake with fondant, juga marbling, biarpun akhirnya kita tutupin juga sama coklat. It’s fun though.

covering cake with panels

Buat urusan oven, nyala lagi dong... hubbyku dah ada permintaan bikin lapis surabaya, Oven... here I come...

A Treat For Tooth

I used to be sweet tooth, quit already,
…Oh no ! I’m no quitter…. No, I’m not. I’m still such sweet tooth, at least until the last crumbs from this cake.
ehhmmm...

Espresso Choco Cake

(sorry aku lupa dari mana dapet nih resep yg jelas resep ini pernah berseliweran di milis, sorry for not giving you such a credit, thanks for the recipe btw :) ) updated : resep by Lia Dapur Gue... thanks Li

Espresso Choco Mix:
175 gr dark cooking chocolate, cincang kasar
150 gr margarin
50 gr butter
2 sdm coklat bubuk
2 sdm kopi instan dilarutkan dengan 1 sdm air mendidih ½ sdt garam

Cara:
Tim coklat cincang sampe leleh, angkat. Masukin sisa bahan lainnya, aduk rata. Diamkan sampe semua margarin leleh, aduk sekali lagi sampe bener2 rata, sisihkan.

Cake:
3 butir telur
150 gr gula pasir

200 gr terigu protein sedang
1 resep Espresso Choco Mix
100 ml susu cair
Cara:
Kocok gula & telur dengan kecepatan tinggi sampe putih & kental.
Masukkan terigu, susu cair & coklat mix bertahap & bergantian sambil diaduk dengan kecepatan rendah diselingi spatula.
Tuang kedalam loyang 20 x 20 yang dasarnya telah dialasi baking sheet & dioles mentega hingga sisi2nya.
Oven 45 menit ato sampe mateng, keluarkan & diamkan di dalam loyang sampe dingin baru keluarkan dari loyang.

Espresso Choco Glaze:
150 gr dark cooking chocolate, cincang kasar
100 ml susu kental manis
75 gr margarin
2 sdm kopi instan dilarutkan dengan 1 sdm air mendidih
Cara:
Tim coklat & susu kental sampe leleh, tambahkan margarin & larutan kopi. Aduk rata & diamkan sampe mengental. Aduk2 sampe terbentuk tekstur yang siap oles. Bagi empat sama rata, sisihkan.

Penyelesaian:
Belah cake jadi empat , iya empat lembar... Siapin selembar cake, oles permukaannya dengan seperempat bagian espresso glaze sampe rata.
Tumpuk dengan selembar cake yang lain, oles lagi sampe rata. Ulangi sampe cake habis & olesan habis. Hias sesue slera, siap disajikan.