We feel extremely happy to announce that Saffronstreaks is celebrating two golden years of food and travel blogging, come and join the cupcake party !! Yes, my first ever cupcake ! just fresh from the oven !!
“They are sweet, they are pretty, they are cute and adorable. They come in all the vibrant colors one can think of, in all the flavors, with personalized messages, they spread cheer and joy to the gloomiest of the soul and can bring a smile to anyone’s face. They are cupcakes, sweet little pretty cups of sinful indulgence with fairy tale charms, wins every heart, invokes desire, tickles the taste buds, inspires many a crumbs-to-riches stories , and has an International Day of Importance named after them. They announces the birth, celebrate the weddings, raise the curtains on many ceremonies and for every special moments comes custom-made.”
This is an excerpt from one of my food story on cupcake where the battle between the cupcakes and my sweet gulabjamuns has perplexed me a lot, you can read the full story here…mithais to cupcakes – transcending boundaries.
This recipe of chocolate cupcake has been adapted from a book on baking…so here how it transforms from page to plate.
Cocoa (unsweetened) : 1/4 cup
Butter : 1/2 cup softened
Eggs : 2 lightly beaten
Sugar (granulated) : 7 tbsp
Milk (optional) : 2 tbsp
All – purpose flour (pre-sifted) : 1 3/4 cup
Baking powder : 1 tsp
For Frosting : Heavy cream and little sugar
Pre -heat the oven to 350 degree F.
You can use cocoa in two ways : either you dissolve it in 1 cup of hot boiling water or you can mix it with the flour in dry state. If you are doing the former one, like me, then let it come to room temperature before using it in the recipe.
Cream the butter and sugar till light and fluffy, add the eggs gradually one at a time and beat them well after each addition.
Mix the flour and baking powder and add little at a time into the butter-egg mixture. Fold in well till well combined. If you feel it is too tight, then you can use little milk to loosen it a bit.
Add the dissolved cocoa and combine it well.
Line a 12-hole muffin pan with individual paper cups or you can grease and flour the holes.
Divide the mixture equally between the paper cups and level the tops.
If some holes remain empty, then filled it with water, it will protect the muffin pan.
Bake for 20 minutes or until well risen, and springy to touch
Transfer the cupcakes to wire rack to cool.
For cream frosting : Chill the wire whisk and the glass (or container) for 10-15 minutes and then fill the 1/4 th of it with the heavy cream, whisk it untill soft peaks and the cream should be able to hold. Fill the whipped cream in the pastry bags fitted with a rosette or flower (or any thing of your choice) tips and decorate the cupcakes. Sprinkle the chocolate chips or chocolate sprinkler over it. Chill for an hour before serving.
Sending this recipe of chocolate cupcake with cream frosting to the event: bookmark tuesday
Saffronstreaks has seen many ups and downs in the last two years and finally managed to sail through the storming and turbulent waters of blogocean, and on this special occasion I would like to thank my friends, blogger freinds and my readers for making it successful, and yes … we are here to stay… for more exciting and delicious recipes, food fiction and travelogues…keep visiting us.
Enjoy your day and have fun
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