I should have post this article
last month. But due to I was busy in handing-over my job scopes and the
catching up of brand new duties at my current office, this has kept me inactive
in blogging for the time being. I have been serving 4 ½ years in this chip
resistors manufacturing firm, founded by the Japanese about 2 decades ago. Due to certain factors, I feel that now is the
time for me to move on and heading towards bigger challenge in my career. I
accepted a new job offered and start joining the team this December 2012.
Since I am leaving, and as a
tribute to all my lovely colleagues, I decided to bake some cupcakes for everyone.
These cupcakes were given the name of
“Flower in A Pot Chocolate Cupcake” and they were specially design with Swiss
Meringue topped with pink daisy marshmallow fondant.
I abstract the cupcake recipe
from thenasilemaklover@blogspot.com
and the results turns up to be perfect with Swiss Meringue and fondant. I spend
nearly two hours in baking the cupcakes. The Swiss Meringue was prepared on the
day before the cupcakes were given out and a billion thanks to my hubby who
helps me to prepare the marshmallow fondant. Pretty amazing, isn’t it?
Flower in A Pot Chocolate
Cupcake Recipe
Preparation time: 1 ½ hour
*Make 24 cupcakes (the original recipe is for yield of 6 cupcakes,
therefore, I just multiply the quantity by 4 times)
350gm cake flour
35gm cocoa powder
1 teaspoon baking powder
270gm caster sugar
260gm butter, melted
4 whole eggs
4 egg yolks
1 teaspoon vanilla essence
150gm milk (The original recipe is only 120gm and I found the batter
too dry, so I top up the milk volume)
Method:
1.
First, sift together cake flour, cocoa powder
and baking powder.
2.
Beat caster sugar and butter lightly. You may
cream it manually or by using the mixer.
3.
Add in whole eggs follow by egg yolks.
4.
Add in vanilla essence.
5.
Add in flour mixture and milk alternatively. Mix
well. You may divide the flour into 3 portion and milk in 2 portions. My sequence
here is flour-milk-flour-milk-flour.
6.
Preheat the oven for 10 minutes.
7.
Scoop batter into cupcake liners.
8.
Bake at 180’c for 25 minutes.
9.
Place cupcakes on the wire rack to cool down completely
before the frosting.
The cupcakes were fully baked and my kitchen was full of chocolate
cupcake aroma the whole evening. I leave the cupcakes to cool down overnight
and start doing the frosting on the second day. The cupcakes can be kept for
about 3-4 days in air-tight containers. After the frosting and decorating, I
packed the cupcakes in individual packing by using the round cupcake dome.
