Home' Trinidad and Tobago Guardian : April 27th 2014 Contents 22|
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For the cupcakes:
1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 tsp white vinegar
2 tsp vanilla extract
Red food colouring
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 tsp baking soda
3/4 tsp salt
1 tbsp unsweetened cocoa powder
For the frosting:
2 packages (8 oz) cream cheese, at room temperature
1 cup powdered sugar
2 1/2 tsps vanilla extract
1 1/3 cups cold heavy whipping cream
1 cup butter
1 ½ cups white sugar
1 cup milk
1 tsp almond extract
3 ¼ cups all purpose flour
1 tbsp baking powder
1/8 tsp salt
¼ cup unsweetened cocoa powder
3 tbsps dark rum
1. Preheat oven to 350˚F. Grease and flour one 10 -inch tube
or Bundt pan.
2. In a large bowl, cream the butter with the sugar. Beat in
the eggs, then the milk and almond extract.
3. In another bowl, stir together the flour, baking powder and
salt. Beat the flour mixture into the creamed mixture. Turn
half of the batter into another bowl and stir in the cocoa and
4. Layer the light and dark batters by large spoonfuls and
then swirl slightly with a knife.
5. Bake the cake at 350˚F for about 70 minutes, or until it
tests done with a toothpick. Transfer to a rack to cool.
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150 g salted butter, softened
80 g light brown muscovado (or Demerara) sugar
80 g granulated sugar
2 tsps vanilla extract
1 large egg
225 g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200 g plain chocolate chips or chunks
1. Preheat the oven to 350˚F. Line two baking trays with
non-stick baking paper.
2. Put the butter and sugars into a bowl and beat until
creamy. Beat in the vanilla extract and egg. Sieve the flour,
bicarbonate of soda and salt over the mixture and mix in
with a wooden spoon. Add the chocolate chips and stir well.
3. Using a teaspoon or a small ice cream scoop, place small
mounds of the mixture well apart on the baking trays.
4. Bake in the oven for 8--10 minutes until light brown on
the edges and still slightly soft in the centre.
5. Leave on the tray for a couple of minutes to firm up and
then transfer to a cooling rack.
1. Preheat the oven to 350˚F. Line a cupcake pan with liners.
2. In the bowl of a stand mixer fitted with the paddle attach-
ment, beat together the oil, buttermilk, eggs, white vinegar,
vanilla extract and enough red food colouring until the mix-
ture is well combined and reaches your desired colour.
3. In a separate medium-sized bowl, sift together the flour,
sugar, baking soda, salt and cocoa powder.
4. Add the dry ingredients to the wet ingredients, 1/2 a cup at
a time, mixing between each addition to avoid any lumps in
5. Fill each cupcake liner about 3/4 full with batter, and bake for
18 to 20 minutes until a toothpick inserted comes out clean.
6. Transfer the cupcakes to a cooling rack to cool completely
while you make the frosting.
To make the frosting:
1. In the bowl of a stand mixer fitted with the paddle attach-
ment, beat the cream cheese until smooth. Sift the powdered
sugar into the bowl, beating to combine, and then add the
2. Remove the paddle attachment and attach the whisk at-
tachment. Scrape down any cream cheese from the sides of
the bowl, and then with the whisk beating at medium-high
speed, stream in the cold heavy cream until the frosting is
thick enough to pipe.
3. Transfer the frosting to a piping bag fitted with your desired
pastry tip. Pipe the frosting onto the cooled cupcakes and
By Halcian Pierre
LENT IS OVER and we can once again enter-
tain our sweet tooth and give it a standing ova-
tion. Who is taking centrestage? You guessed
it --- Chocolate.
It's known that some of the best chocolate in
the world comes from our humble shores, and
there are a select handful of chocolatiers that
keep the flag flying. For those of us who love
to whip up some baked chocolate goodies,
however, I've sourced a few easy favourites
that you can whip up in no time, using cocoa
powder and chocolate chips, which are sure to
make everyone's sweet tooth happy.
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