Archives for posts with tag: cupcakes

Not much baking this week, as I spent a few nights in the beautiful south west of Western Australia for the Margaret River Gourmet Escape. I got to meet some amazing local and international chefs and try some great food. I had a wonderful weekend of food and will definitely be going again next year. Unfortunately it is now back to reality, with lots of unpacking and laundry to do before I head back to work tomorrow.

I did, however, cook my Death by Chocolate cupcakes a few weeks ago for a work morning tea, so it is now a perfect time to share the recipe. This is another recipe from Sarah Brigden at babyCakes that works every time and the cupcakes always disappear very quickly whenever I cook them. Like the citrus coconut cupcakes, these don’t contain any butter and are oil based. Again, the mix needs to be made the night before or at least a few hours before cooking to create light cupcakes (it will keep for 2 weeks in the fridge or two months in the freezer before cooking). The recipe does not contain any eggs, so it is good for anyone with an egg allergy/intolerance. As with any recipe using chocolate, use a good chocolate that you like. If you like a dark/bitter chocolate, use that in the ganache and dutch cocoa in the cake mix. I usually use normal cocoa powder (not drinking chocolate) so that the cupcakes aren’t too bitter and a 50% professional baking chocolate (that I get from babyCakes) for the ganache for a rich chocolate taste without the bitterness.

I have also made chocolate orange cupcakes using this recipe by replacing the vinegar and some of the water with orange juice and adding orange zest to the cake mix, as well as orange liquor to the ganache. If I’m making the citrus coconut cupcakes at the same time, I like to use some of the raspberry swirl frosting on some of the chocolate cupcakes as well.

If your oven has hot and cold spots like mine, turn the tins around during cooking so that you get an even bake. As long as you don’t open the oven every minute, opening it a few times isn’t a problem.

Click here for the recipe.

A few weeks ago I reminded Jerome that I was going to be going to a cooking class that night, so would be home later than usual. His response was to question why I was going to a class as I already knew how to cook. Which, of course, is a lovely thing for him to say. However, while I can cook, I certainly don’t believe I know everything there is to know, and since I like cooking, I want to know more!

There are so many reasons why I enjoy going to cooking classes. There is always room for improvement, new tips and tricks to learn, the chance to meet others who love cooking, new recipes to try and I just really enjoy going to cooking classes. Especially the ones that Sarah runs at babyCakes. It is also a good opportunity to try something that you think might be too difficult to try at home (like the White Yule Log that was a lot easier than I thought).

Some of the first classes I went to were Sarah’s cupcake classes and the results are amazing. The cupcakes are moist and don’t dry out. I have altered the recipe slightly and added lemon as well as the original orange and lime, as I love citrus. Since I started making these (and her death by chocolate ones which I’ll post next week), I can no longer get away with bringing a bought cake into work, as everyone expects these cupcakes now. I’ve had a few people tell me they don’t like cupcakes, only to convert them after they have eaten these. Click here for more and the recipe

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