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Thursday, 23 March 2017

Chocolate Swirl Cupcake


An aromatic chocolate flavour light cupcake with some semi-sweet chocolate found at the bottom. The texture is light, and was supposed to show some swirling patterns. However, over-mixing the batter had blurred some of  the patterns :(




Yield: 9 muffin size cupcakes

Ingredients:

All ingredients in room temperature 

2 eggs, separated
55g fine sugar


50g fresh milk
15g condensed milk
10g golden syrup/honey
10g vegetable oil
1/2 tsp vanilla extract


75g top flour
1/4 tsp baking powder 


1 tsp cocoa powder
1/2 tsp hot water

21g semi sweet cooking chocolate chips (optional)
About 3x 1-cm chocolate chips to each cupcakes

Directions:


1. Line muffin moulds with cupcake liners. Set aside.


2. Mix flour with baking powder using a hand whisk.



3. Pour milk, condensed milk, golden syrup, vanilla extract, and vegetable oil in a bowl. Set aside.
If your ingredients are cold from the fridge, you can keep them warm in a rice cooker for about 5 to 10 minutes

4. Mix 1 tsp of cocoa powder with 1/2 tsp of hot water into a smooth paste. Set aside.


5. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.



Add in the sugar in 3 batches, and continue to beat at medium high speed.


When the meringue starts to form a steady trail behind the moving whisks, lower the speed till the meringue reaches the firm peak stage.




6. Beat in the egg yolk, one at a time.





7. Add in the flour mixture from (2) and milk mixture from (3) in alternate sequence. Starting with flour and end with flour.
Do not over mix the batter.







8. Spoon about 2 big tbsp of batter to mix with the chocolate paste from (4).




9. Drizzle the chocolate batter onto the egg batter, and mix briefly.  
If you want to create a swirling pattern, minimize the mixing.


10. Use a cup cake scoop to scoop the batter into the lined muffin mould to about 2/3 the mould height.
Tap the mould to even out the batter, as well as to get rid of trapped air bubbles.


11. Drop the semi-sweet cooking chocoate chips into the batter and push them in.




8. Bake in a preheated oven at 170 degree Celsius for about 10 minutes, or till the top of the cake has form a flat dome. Lower the oven temperature to 150 degree Celsius, and bake for about 20 to 25 minutes, or till the top has browned, and the cake has shrank a bit from the muffin pan.
Bake at lowest rack of the oven.

When the cake has risen to this height, lower the oven temperature to 150 degree Celsius.


At the end of baking, the top of the cake has become golden, and the side has shrank in size a little.



9. Remove the cakes from the muffin mould and cool on a wire rack.
To avoid moisture loss, cover the warm cakes with a towel or paper kitchen towel.





Enjoy :)





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