Although it seems to be every lady's dream to be Martha Stewart, it is not so much for me. I like Martha Stewart but she seems to be too perfect with her house keeping and cooking. I like my house to be clean but I also like it to be messily cosy. LOL!
To me, Martha Stewart is also a perfectionist and I think her website is always very perfectly written. She has a wide variety of recipes in her website and most of them seems pretty foolproof with concise instructions. For this reason, I would like to learn to cook or bake like Martha Stewart in this month and start with an extremely simple recipe baked by our mummy-and-son tag team.
These kid-friendly cupcakes are extremely amazing. 24 of these contain only 1 and 1/2 tbsp of oil and yet they are moist and delicious to eat.
|One-Bowl Chocolate Cupcakes|
|My son was lining the muffin tin.|
|Making the cake batter|
|What's next? Waiting for the cake to bake...|
|Decorating the cupcakes|
|These cupcakes are not just for kids. These are mummy's nice and simple ones.|
Here are the recipes from Martha Stewart website
(with my modification in blue)
One-Bowl Chocolate Cupcakes
Make 18 to 24
3/4 cup unsweetened cocoa powder
(I used the Dutch processed one)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda (replaced by baking powder)
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbsp safflower oil (replaced by rice bran oil)
1 tsp pure vanilla extract
Preheat oven to 350ºF (or 160ºC fan-forced)
Line standard muffin tins with paper liners; set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 mins. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full.
Bake until tops spring back when touched, about 20 mins, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Note: Using half of this recipe, I've baked 24 mini chocolate cupcakes at 160ºC fan-forced for 15 min.
8 ounces semisweet or bittersweet chocolate (preferably 61% cacao)(mine is 70% cocoa)
1 cup heavy cream
1/8 tsp coarse salt
Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 mins (don't stir - doing so will cool the ganache too quickly, making it grainy).
Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it.
Note: When the cupcakes were cooled completely, we frost the cupcakes with 1/4 amount of the above chocolate ganach recipe and decorated them with colourful sprinkles.
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