60 g
oil, preferably Alfa One rice bran oil which is light in flavouring
80 ml
milk
5 egg
yolk
60 g
each
1/4 tsp
vanilla paste
1/2 tsp
vanilla extract
15 g
cocoa powder
5 egg
white
90 g
sugar
60 g
each
300 ml
milk
3 egg
yolk
70 g
each
60 g
caster sugar
3/4 tsp
cornflour
pinch of salt
3/4 tsp
vanilla paste
1 1/2 tsp
vanilla extract
75 g
dark or white chocolate, preferably the best quality ones like Callebaut dark chocolate callets with 70% cocoa if using the dark chocolate, melted
1-2
cups
1/3 of
the recipe to make one batch of dark chocolate custard cream to fill
5
cup
1/3 of
the recipe to make another batch of white chocolate custard cream to fill
)HokkaidoChiffonCupcakes taken from Sonia's Nasi Lemak LoverIngredients. Beat egg white until foamy, gradually add sugar, and continue to beat till soft peak form
Add to a bowl and knead whitechocolate chips into the mixture. Place all ingredients into a food processor except for the chocolate chips and pulse until it forms a sticky crumb like mixture
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Cream the butter and sugar until light and fluffy. We’re also mixing it up for dessert and serving an antidote to the traditional Christmas pudding – Trish McKenzie from Cadbury Kitchen’s Chocolate Christmas Pudding withWhiteChocolateCustard
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Containing more meringue, I can imagine the cupcakes should be fluffier andwhiter but anticipate that the cakes might be a little over-powering with egg white according to my liking
the cloying richness and the humidity here doesn't make one a happy baker when your buttercream frosting seems to have a mind of its own and decides it wants to be gravy instead
The mix of mascarpone, cream cheese, icing sugar andcream is indulgent without being 'too much'. My cousin who decorates incredible cakes says great icing technique is all about using a big fat icing tip, not the smaller versions that come withstandard icing kits
Something sweet to match the bitterness of darkchocolate. All because I want to have enjoy my cake with a comfort degree of warmness and this crème anglaise recipe by Barefoot Contessa is exactly the chocolate cake companion that I'm after
Take the cup of chocolate chips and combine into the smooth batter with a large spoon. the can of soda replaces the eggs and oil that the box instructions typically require
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I have some melted whiteanddarkchocolate in the fridge , left overs from previous baking , I decided to top the chocolate cakes with the melted chocolateand top it with some fresh cherries
My take on the Hokkaidochiffoncupcakes. The cupcakes do not look very pretty when they come out from the oven (they will look a little "cracked"), but do not despair
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