Chocolate Cupcakes

Rich, dark, light and moist! Who can resist chocolate cupcakes. For the chocolate lovers it is suggested to top these cupcakes with Chocolate Frosting. For another option the Vanilla or Cream Cheese Frostings (which I have used) work equally as well.  






Chocolate Cupcakes - The Hummingbird bakery cookbook
Cupcake Sponge
100g plain flour
20g cocoa powder (plus extra for decoration)
140g caster sugar
1 1/2 teaspoons baking powder
a pinch salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
1 quantity Chocolate, Vanilla or Cream Cheese Frosting
Decorate dusted lightly with cocoa if using cream cheese or vanilla frostings or chocolate sprinkles if using chocolate frosting

12 hole cupcake tray lined with paper cases
Makes 12

Chocolate Frosting
300g icing sugar, sifted
100 g unsalted butter, at room temperature
40g cocoa powder
40ml whole milk
Makes enough for 12 cupcakes

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Vanilla Frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Makes enough for 12 cupcakes

Preheat the oven to 170 degrees Celsius

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix otherwise the sponge will be too heavy.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Frostings -
For Chocolate Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

For Cream Cheese Frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

For Vanilla Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier and lighter it becomes

When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate lightly with dusted cocoa

Banana and Chocolate Cupcakes

Hummingbird Bakery describes these "Banana and Chocolate Cupcakes' to die for. Well I'm not sure that I'm prepared to do that, but I'm definitely dieing to make another batch and if you can die from consuming multiple of these YUM cupcakes in a row, well then it looks like I'm in big trouble.

The cupcakes are super light, soft and fluffy in texture with a fabulous banana and spice flavour. Finished off with what best goes with banana...chocolate. A thick layer of fluffy, chocolate frosting swirled on top, sprinkled with dark chocolate shavings.



Banana and Chocolate Cupcakes - 'The Hummingbird Bakery Cookbook'
120g plain flour
140g caster sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
a pinch of salt
80g unsalted butter, at room temperature
120ml whole milk
2 eggs
120 g peeled banana, mashed
1 quantity Chocolate Frosting (see recipe below)
40g dark chocolate grated into shavings, to decorate
12 hole cupcake tray, lined with paper cases

Makes 12

Pre heat oven to 170 deg. Celsius fan forced, (325 deg F) Gas 3.

Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from he side of the bowl with a rubber spatula).

Stir in the mashed banana by hand until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When cupcakes are cold, spoon the Chocolate Frosting on top and finish with the chocolate shavings.

Black Bottom Cupcakes

Who doesn't enjoy chocolate cupcakes? These 'Black Bottom Cupcakes' from 'The Hummingbird Bakery' are different to most chocolate cupcakes, in that they are not as sweet but still really pack a punch. They have a dark, dense chocolate cake bottom, with a spoonful of chocolate chip cheese cake mixture baked into the centre of them and are finished off with a light fluffy cream cheese frosting. The frosting can be omitted for a less indulgent option. I VOTE FOR THE INDULGENT OPTION!!!

Black bottom cupcakes - 'The Hummingbird Bakery Cookbook'

Chocolate sponge base
190g plain flour
120g caster sugar
40g cocoa powder (plus extra to decorate)
1/2 teaspoon bicarbonate soda
40ml sunflower oil
1 1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract

Cheesecake filling
140g cream cheese
60g caster sugar
1/2 teaspoon vanilla extract
1 egg
a pinch of salt
100g milk chocolate chips

Cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

a 12 hole cupcake tray, lined with paper cases
Makes 12

Pre heat oven to 170 deg. celsius (fan forced).

For the chocolate sponge base: Put the flour, sugar, cocoa and bicarbonate soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are combined.

Put the oil, vinegar, vanilla and 125ml of water into a jug and whisk to combine. While the electric mixer is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the mixer as the mixture thickens. Continue to beat until all the ingredients are incorporated.

Spoon the mixture into the paper cases until two-thirds full and set aside.

For the cheese cake filling: Beat together the cream cheese, sugar, vanilla and salt in a freestanding electric mixer with a paddle attachment on medium speed until smooth and fluffy. Stir in the chocolate chips by hand until evenly dispersed. Don't over mix otherwise the cream cheese will start to split.

Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20minutes or until the cupcakes are firm to touch and they have an even golden colour on the cheesecake filling. Don't overcook as the cheesecake will become very dry and crumbly. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.

For cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

When cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Kafta mishwee (Kafta on skewers) with Tabouleh

Two of Lebanon's most famous and loved dishes...Kafta and Tabouleh.

Across the Middle East there are many different versions of Kafta also called Kofte, Kufte, Kofta etc. Each country has there own version of this recipe and method of cooking it. The most popular way to make Kafta though, is to mould minced lamb around skewers and cook them on an open grill. Once you have the basic Kafta mince recipe down pat, it can be quiet versatile and used for many other Middle Eastern dishes such as baked kafta, filled kafta or as a tasty and simple snack you can spread a thin layer of kafta mince over a split piece of Lebanese bread and bake it at 180 deg. celsius in an oven or under a grill for 4 -5 minutes.

Along side grilled Kafta, Tabouleh is a must. Tabouleh is a very popular Lebanese salad which is beautifully fresh, light and versatile. Tabouleh is fantastic as part of a mezza selection, alongside many meat and chicken dishes or simply on its own.

Kafta mishwee (Kafta on skewers) - Moorish by Greg & Lucy Malouf

500g lamb minced twice

1 onion, grated

1/2 cup parsley, finely chopped

1 teaspoon dried mint or 2 tablespoons finely chopped fresh mint

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Ras al Hanout (optional)

1 teaspoon sea salt

olive oil for cooking

Serves 4

Mix together all the ingredients, except for the olive oil, in a large mixing bowl. Knead well to a sticky paste. Cover and refrigerate for at least an hour.

When ready to cook, preheat bbq grill plate to its highest temperature.

If using wooden skewers, soak them for 10mins in cold water to stop them from burning.

Wet your hands, take a handful of the mince and shape tightly around the skewer to make a long sausage, about 10cm long and 3cm in diameter. Keep going until you have used all the mixture. Alternatively if you don't wish to use skewers you can make smaller kafta's the size of chipolata's(as pictured).

Brush each kafta lightly with olive oil and grill on the bbq grill plate. They will take anywhere between 5 and 8 minutes, depending on how well done you like them.

Serve Kafta's with warm Arabic bread, a good blob of Tzatziki and Tabouleh salad (see recipe below).

Tabouleh -Alba's Lebanese Kitchen by Alba Amad

1/4 cup (40g) fine burghul

5 cups finely chopped flat leaf parsley

5 tomato's, finely chopped (to make 2 cups)

8 spring onions, finely chopped (to make 1/3 cup)

1/3 cup finely chopped fresh mint

150ml lemon juice

150ml olive oil (you may not need this much, add gradually and check as you go)

1/2 teaspoon ground all spice

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

Serves 6 as part of a mezza selection

Wash burghul well, place in a bowl and add enough cold water to cover. Set aside for 30 minutes to soak. Once burgul has soaked, drain well with a seive.

Combine the burghul, parsley, tomato, spring onion and mint in a bowl. Add the lemon juice, oil, spices and salt and mix thoroughly.

Note - If you are making this salad ahead of time by all means mix the vegetables, herbs and spices but don't mix the lemon juice and oil until the very last moment or the whole salad will become mushy.

Chocolate fig and hazelnut fudge cake

I'd been waiting for a good excuse to make this cake from the 'Gourmet Traveller' for some time and what better excuse than a good friends birthday. It was the combination of fig, chocolate and hazelnuts which first captured my interest. To me these three ingredients sounded like a match made in heaven....and well it turns out that they were. This recipe makes a fairly large round cake, however i made a smaller, higher cake (see note). The result - a cake which is very nutty in texture, extremely moist, sticky and oh so rich. It's becomes even more divine in chocolate goodness, when topped with rich, silky smooth, dark chocolate ganache. The 'Gourmet Traveller' suggests serving this cake simply with the chocolate ganache and candied oranges, however since I was making it for a birthday and for a birthday girl who loves her cakes (and decorating them), I thought that a little decoration wouldn't go astray. I will definitely be making this cake again but next time I won't be waiting for an excuse to do so. HAPPY BIRTHDAY EGYPT!!

Chocolate fig and hazelnut fudge cake with hazelnut praline and toffee shards

Adapted from - Australian Gourmet Traveller

Serves 14

Cake

250ml (1 cup) muscat or brandy

300gm (11/2 cups) dried figs, coarsely chopped

420gm (3 cups) hazelnuts, roasted, peeled

250gm unsalted butter

300gm caster sugar

6 eggs

250gm dark chocolate (I used Lindt 70% cocoa cooking chocolate)

35gm (1/2 cup) fresh bread crumbs

To Serve double cream

Ganache

75gm (1/3 cup) white sugar

125ml (1/2 cup) pouring cream

150gm (1 cup) dark compound chocolate

1. Combine muscat and figs in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 10minutes or until figs have absorbed muscat. Cool
2. Preheat oven to 160C. Process hazelnuts in a food processor until coarsely ground. Using an electric mixer, beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add fig mixture, hazelnuts, chocolate and breadcrumbs and stir to combine. Spoon mixture into a lightly greased and baking paper lined 26cm spring form cake pan. Bake for 55minutes or until skewer withdraws lean. Cool in pan, remove and place cake on a wire rack over a tray.

3. For ganache, place sugar in a heavy based saucepan over low heat and cook, without stirring, until sugar has melted, add cream and stir. Add chocolate and stir over low heat until melted and the mixture is smooth, then pour oven cake, smoothing with a palette knife. Cool. Serve at room temperature with double cream.

Note - I used a 24cm spring form tin and baked cake for 1hr 30mins.

Decorations -

Hazelnut Praline

150gm hazelnuts, roasted and skins removed

175gm caster sugar

60ml water

Spread hazelnuts on a tray lined with baking paper. Combine sugar and water in a small saucepan, stir over medium heat until sugar has dissolved. Bring to the boil, cook until dark caramel (aprox. 5minutes), pour over nuts. Stand until cool and set (10minutes), process in a food processor until finely ground. Sprinkle over ganache around the edge of the cake.

Toffee Shards

175gm caster sugar

60ml water

Combine sugar and water in small saucepan, stir over medium heat until sugar has dissolved. Pour onto a tray lined with baking paper, place another piece of baking paper over sugar syrup, then using a rolling pin, roll the toffee syrup out till thin. Stand until cool and set (10 minutes). Remove baking paper and break toffee into shards. Stand shards on top of cake to decorate.

Eggplant, goat's cheese and spiced onion salad

Roasted vegetables make for a great winter salad and this is no exception. The combination of roasted eggplant and the intensely spiced onions cooked with cumin and cinnamon give this salad a real Middle Eastern feel. Topping the salad off with goats cheese and mint makes for a fantastic combination of flavours, the mint really giving the salad a freshness and lift. It would be great served with grilled meats (especially lamb) or as part of a mezza.

Eggplant, goats cheese and spiced onion salad - 'Australian Gourmet Traveller Magazine'

Salad

2 (about 760gm) eggplant

1 tbls extra virgin olive oil, plus extra to serve

1tsp ground cumin

1/2 cup loosely packed mint leaves

80gm goat's cheese

Spiced onion

2 tbsp olive oil

2 spanish onions cut into wedges

6 cloves of garlic, lightly bruised

1 tbsp ginger finely grated

1 tbsp ground cumin

1/2 tsp ground cinnamon

1/3 tsp dried chilli flakes

1/4 cup water

To taste - castor sugar

Pre heat oven to 160c fan forced. Cut eggplant length ways into wedges and place onto an oven tray, drizzle with olive oil and season with sea salt and freshly ground black pepper. Sprinkle with cumin and roast for 1hr or until tender. Cool to room temperature.

For spiced onion, heat oil in a saucepan, add onion and garlic, season with sea salt and saute over low heat, stirring occasionally, for 10 minutes, or until softened. Add ginger and remaining spices and cook for 5 minutes. Add 1/4 cup water and simmer for 5 minutes or until reduced. Season to taste with sea salt, freshly ground black pepper and castor sugar. Cool to room temperature.

Arrange eggplant on serving plate, spoon over spiced onion (I only used about half the amount of spiced onion as it has quiet an intense spice flavour), torn mint leaves, drizzle with olive oil and serve.

Sliced Mushrooms with Fresh Mozeralla & Thyme

This recipe is perfect for serving as part of an antipasti with a few drinks. It's an easy little recipe, with minimal preparation and takes no time to cook. The combination of the earthiness of the mushrooms with the fresh thyme and milky mozzarella make it very moorish. Exact measurements are not really crucial in this recipe, you can make as much or little as you want, the below is just a guide.

Sliced Mushrooms with Fresh Mozzarella & Thyme - Jamie's Italy by Jamie Oliver

2 big hand fulls of fresh Mushrooms, thinly sliced (I used swiss brown but porcini, shiitake, portobello would also suitable)

2 5ounce balls of fresh Mozzarella torn into small pieces

A few sprigs of fresh thyme, leaves picked

Sea salt and freshly ground black pepper

Extra virgin olive oil

Heat Grill on medium.

Clean mushrooms with damp cloth or pastry brush and slice thinly. Arrange them in a single layer on a large oven proof platter. Tear the mozzarella into course bits and scatter over mushrooms. Scatter over thyme leaves, season with salt and pepper and drizzle with olive oil.

Slide the platter under the grill, and cook checking frequently for 3-4mins, or until cheese is melted, bubbling and golden in spots.

Serve with crusty bread.

Note - Cook mushrooms on plate you are serving them on.