Yep folks, it's been 1 year (actually I started 8th Aug 2004) since I decided to join the horde of internet addicted people punching their keyboards for inane ramblings, recipes, experiences, rants and raves in the hope that at least 2 of their relatives and pets would read it. I have enjoyed this blogging experience immensely since. Not only did I get to record all my recipes (which is the raison d'etre of this food blog), hits and misses in the kitchen, but most of all I got to meet new online friends. Some of whom I've met, some I now harangue on the phone. ;)
As for the recipe, I took the easy way out (I'm in crisis remember!) and baked an easy cupcake also so I can stick a happy anniversary candle on it which J3 enjoyed blowing out over and over again. I ran out of paper liners so the soft moist cupcakes were practically falling apart when I pried them from the baking pans. :sigh: Even the icing joined in the crisis making itself overbeaten as reflected in all its lumpy glory. But that's okay, it still tasted great. Oh the cupcakes, I adapted them from a recipe in the Seasoned Cooking site. It's got that deep chocolatey-coffee flavour with a hint of cinnamon that I adore. Nice! And the delish icing is from the lovely Stel of Baby Rambutan. I just added just a tad bit more sugar and reduced the coffee. Regardless of all the problems, I would still do this cupcake again.
1/2 cup boiling water
1 Tbsp instant coffee powder
1/2 cup melted butter
1 cup granulated sugar
1 1/2 tsp vanilla
1/2 cup sour cream
1 1/3 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
1/4 tsp ground cinnamon
- Preheat oven to 180°C/fan 160°C/350°F. Line a 12-hole muffin pan with paper muffin liners.
- Dissolve instant coffee in the boiling water. Let cool and set aside.
- Combine in a bowl - flour, baking powder, bicarbonate of soda, salt, cinnamon, and cocoa powder. Mix well.
- Beat the melted butter and sugar until well combined.
- Add the eggs, vanilla, and sour cream. Beat until well mixed.
- Using a spoon, stir in half of the flour mixure.
- Then add all the coffee mixture. Mix.
- Finally add the rest of the flour mixture. Stir until well combined.
- Spoon into the lined muffin pans.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the pan and cool completely.
- [Optional] Frost with your favourite icing.
Mocha Cream Icing
1 cup whipping cream - chilled
1 1/2 Tbsp caster sugar (extrafine sugar)
1 tbsp cocoa powder
1/2 tsp instant coffee powder
- Chill the bowl and metal whisk (or electric mixer attachment) first before using.
- Mix all ingredients in the bowl and beat with an electric mixer at high speed until beater marks form (watch closely).
- Continue beating until stiff peaks form. Do not overbeat or the cream will be lumpy.
- Spoon or pipe decoratively on cake.