So... how was the weekend? Mine was good. The interesting part was that we had an unplanned Sunday restaurant lunch.... Went searching for a Chinese dine (it was not planned, I told!!!!).... most of them were closed.... being Sunday... and not ready to settle for anything else other than a chinese item... atlast we found 'Satay Noodle House' open..... had a yummy yummy 'Satay Fried Rice' followed by a double scoop of White Chocolate Rasberry and a Chocolate Brownie icecream at Wendy's.... what else could make a Sunday more merrier? Now on to the recipe at place......
And here I started with the authentic way of creaming my butter.... and finally came out these wonderful soft, spongy cupcakes.... Next the devil's mind wanted me to frost it..... but.... I put it on hold thinking it would be too much :-o So just topped it with some chopped almonds.... and here they are.... The original recipe was from Joy of Baking.....
You will need..........
Flour - 1 and 1/3 cups
Salted Butter - 1/2 cup
Cocoa powder - 1/2 cup
Hot boiling water - 1 cup
White sugar - 1 cup
Baking powder - 2 tsp
Eggs - 2
Vanilla extract - 2 tsp
- In a bowl, beat butter and sugar until light and fluffy.
- Add the eggs one at a time, beating until smooth.
- Beat in the vanilla extract.
- In a small bowl, stir hot water and cocoa powder until smooth. Cool it to room temperature.
- In another bowl sieve flour and baking powder together.
- Add the flour mixture to the butter - vanilla bowl and just beat until incorporated.
- Now add in the cocoa powder mixture to this and stir until smooth.
- Now pour this into prepared cupcake holes and top it with chopped toasted almonds.
- Bake them in a pre-heated oven at 190 deg for just 16-20 mins until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
- Cool them on a wire rack and then store it in containers.
Enjoy them with a cup of tea!!!!!!!!!!!!!!!!!!!!!!