Trying out a new recipe following on from the Mini Matcha Cheesecakes I created earlier this year.
I love making Mini Cakes- not just because they look great- but because when it comes to eating them you’ve got your own little bite sized portion which is easier to eat, hold and in general a lot cleaner than cutting off a slice of cake.
– And when I say they look great I mean it. Look at my amazing cakes (not to self gloat) but they look great. Couldn’t be happier on how they turned out
Video Tutorial can be found at Mini Brownie Butter Cakes How to Tutorial (click the link)
- 140 g Dark Chocolate
- 50 g Butter
- 1/4 cup Brown Sugar
- 1/4 cup Plain Flour
- 120 g Butter
- 100 g or 1/2 cup sugar
- 2 Eggs
- 1 cup Plain Flour
- 1/2 tsp Baking Powder
- 3 1/2 tbls Milk
- Preheat Oven to 170 degrees Fan Forced and lightly grease a muffin pan
- Melt the Chocolate and Butter over a Bain Marie
- Remove from heat, cool slightly and then add the brown sugar
- Mix to combine
- Add egg and mix straight away ensuring that the heat from the chocolate doesn’t cook then egg.
- Fold in the flour until combined
- Using a spoon add the brownie mixture into the bottom of all the muffin pans.
- Bake for 5 minutes
- Increase the temperature of the oven to 180 degrees
- In a standard mixing bowl with a paddle attachment, cream together the butter and the sugar until light and fluffy
- Add eggs, one at a time, mixing after each addition
- Combine the sifted flower and baking powder in a separate bowl.
- Alternating between the flower mixture and the milk, add this to the butter mixture. Folding into the mixture- do not over beat
- Add a tsp of butter batter mixture on top of the brownies
- Bake for 15 minutes
In preparation for another YouTube video I’m going to share my Beetroot and Chocolate CupCakes recipe!
Round 2 of these Cupcakes worked out better and tasted 100% better. In my last post (about 4 months ago) I rated these Cupcakes a 9 out of 10 because the taste of Beetroot was to strong. Well haven’t times changed. A definite 10 out of 10, I loved the Cupcakes this time around. The recipe did not change so I guess it all came down to the quality of the Beetroot
- 3 Beetroot bulbs
- 265g Self-raising flour
- 30g Cocoa powder
- 1 Tsp mixed spice
- 200g (firmly packed) brown sugar
- 3 eggs
- 180g Butter, melted
- 150g Dark Chocolate
- 2 Tsp Vanilla extract
- 375g Unsalted butter (room temp)
- 840g Soft icing sugar, sifted
- 3 Tsp Vanilla extract
- 80ml Milk
- 100g Dark chocolate, melted
- 100g Cocoa powder.
- Preheat oven to 180c (fan forced oven) and line 20 cupcake liners
- Finely grate the Beetroot (this step is timely aprox 5 mins per beetroot)
- In a standard mixing bowl with paddle attachment add sifted flour, cocoa powder and mixed spices.
- Stir in the sugar
- To the bowl add the grated Beetroot, eggs (slightly beaten) and butter. Stir until just combined
- Add the melted chocolate and vanilla extract. Stir until just combined
- Scoop the cupcake batter into each liner filling it 3/4 of the way.
- Bake Cupcakes for 20 minutes
- While the cupcakes are cooking prepare the Chocolate Buttercream
- Using a standard mixing bowl, beat the butter until it turns white (6-10 minutes)
- Gradually beat in the sifted icing sugar until smooth and creamy- scraping down the bowl as necessary.
- Add vanilla extract and beat to combine
- Add milk- to achieve desired consistency.
- Add Cocoa powder and stir to combine
- Add melted chocolate and stir to combine.
- Frosting the cupcakes- using a disposable bag insert the desired top for the design you want for your cupcakes. I used a star tip.
- Add buttercream to the bag and pipe onto your cupcake in a swirl.