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shabana19

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About shabana19

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  1. Strawberries and Cream Mug Cake Ingredients: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp heavy whipping cream 2 tbsp fat free milk 1 1/2 tbsp sugar 1 large strawberry, chopped into small pieces Directions: Mix everything except strawberry into a microwave safe mug using a small whisk until batter is smooth. Stir in strawberry chunks. Cook for about 1 minute on microwave. Let cake cool in mug before eating. Top with whipped cream and strawberries if desired.
  2. Ingredients Frosting: 1 (6-ounce) package semisweet chocolate chips 1/2cup light cream or half-and-half 1cup (2 sticks) butter 2 1/2cups powdered sugar, sifted 1teaspoon vanilla extract Cake: 1cup cocoa 2cups boiling water 2 3/4cups all-purpose flour 2teaspoons soda 1/2teaspoon salt 1/2teaspoon baking powder 1cup (2 sticks) butter, softened 2 1/2cups sugar 4 eggs 1 1/2teaspoons vanilla extract Filling: 2cups heavy cream 1/2cup powdered sugar 1teaspoon vanilla extract Instructions Combine chocolate chips, butter and cream in a medium saucepan. Cook over medium heat until chocolate melts. Stir until well blended. Beat in sugar with a whisk. Add vanilla. Frosting will be very loose. Scrape into a bowl, cover, and refrigerate overnight. Remove from refrigerator several hours before you plan to assemble the cake so that the frosting can reach spreading consistency. To prepare the cake, preheat oven to 350F. Grease and flour 3 (9-inch) round cake pans. Combine cocoa and boiling water. Whisk until smooth. Let cool. Sift together flour, baking soda, salt and baking powder. Place butter in a mixing bowl. Beat at medium-high speed until creamy. Add sugar and beat until thoroughly combined. Beat in eggs, one at a time. Add vanilla and beat until light. Add flour mixture alternatively with cocoa mixture, beating at low speed and beginning and ending with flour mixture. Do not overbeat. Divide evenly among the 3 pans. Bake 25 to 30 minutes, until cakes test done. Let cool in pans 10 minutes and then turn out onto wire racks to cool completely. When completely cool, make filling. To make filling, beat cream until almost firm. Gradually beat in sugar and vanilla. Whipped cream should be quite firm. To assemble, place 1 cake layer on plate. Spread half the filling on top. Top with second layer. Spread remaining filling on top. Top with third layer. Spread frosting on top and sides of cake. Refrigerate at least 1 hour before serving. Testers’ notes: Perfect in every way: visually, taste, and texture.
  3. [h=4]For the Cupcakes[/h]1 3/4 cups all-purpose flour 2 cups sugar 3/4 cups unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee [h=4]For the Mocha Buttercream[/h]4 sticks (2 cups) unsalted butter, room temperature 2 teaspoons pure vanilla extract 1/8 teaspoon salt 2/3 cup unsweetened cocoa powder 5 cups confectioners' sugar (powdered sugar) 3-5 tablespoons cold coffee [h=4]For the Garnish[/h]1 1/2 cups coconut, lightly toasted [h=3]Directions:[/h][h=4]For the Cupcakes[/h]1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray. 2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add in the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula. The batter will be thin. 4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins -filling about 2/3 of the way full. 5. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely. [h=4]For the Mocha Buttercream[/h]1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla, and salt on medium speed until creamy. 2. In a large bowl, sift together the cocoa powder and confectioners' sugar. 3. Gradually add the dry ingredients to the butter and mix at low speed until fully incorporated. Scrape down the sides of the bowl as needed. 4. Once all of the dry ingredients have been incorporated, add in 3 tablespoons of cold coffee. Turn the mixer up to medium speed and beat the buttercream for about 5 minutes, scraping down the sides of the bowl as needed. If you want your frosting a little thinner, gradually add in more coffee, 1 teaspoon at a time until you reach the desired consistency. 5. Frost your cooled cupcakes and garnish with toasted shaved
  4. Hi all anyone recomed and good chair latte am spending £3 every morning at my local coffee shop cheaper to make my own thanks in advance
  5. Anyone tried this it's amazing ! Ingredients All purpose flour- 3 tbsp Instant coffee powder-1 tsp Drinking chocolate powder or sweetened cocoa powder-2 tbsp Sugar- 2 1/2 to 3 tbsp Baking powder- 1/4 tsp Milk- 2tbsp Egg- 1 no Oil-2 tbsp Vanilla extract-1/2 tsp In a mixing bowl combine all purpose flour,coffee powder,sugar and baking powder.Mix well. Add milk,egg ,oil and vanilla extract,stir with a fork ,just until combined. Pour this into a greased mug and microwave on high for 90 seconds( or a few seconds more) until cooked through.(DO NOT OVER COOK) Serve with a scoop of vanilla ice cream or simply dust with powdered sugar.
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