CHOCO CUP CAKE

Mencoba beberapa resep cup cake coklat  (selain brokus tentunya ), sampe2 orang dirumah pada blenger menjadi tester cup cake coklat. Entah mengapa untuk cup cake yg rasa coklat (panggang) susah banget mendapat formula yg sesuai dgn taste lidahku. Mengutip kata2 tim juri Masterchef Australia, penampilan sebuah hidangan memang penting namun rasa adalah unsur yg sangat penting dan utama. 

Di om google rame ttg cup cake, dr yg sederhana hgg yg ribet  dekorasinya, tergerak hati pengen juga bisa membuat dan menghidangkan untuk keluarga, karena harga cup cake dipasaran lumayan heboh. Yach sebandinglah dgn keribetannya, secara menghias cup cake hrs one by one otomatis waktu dan tenaga yg dikeluarkan berlipat ganda.

Meskipun latah ikutan pengen bisa, aku tidak serta merta cocok dgn resep2  yang beredar, trial error untuk menu yg satu ini cukup panjang daftarnya alhasil bodypun ikutan membengkak wkwkwkwk.......

Di bawah ini beberapa resep yg sudah dicoba didapurku dan hampir mendekati yg aku inginkan (masih perlu trial lagi kayaknya), silahkan dicoba mana yg cocok, karena lain lidah lain selera yaauuuww....

Resep 1
Dark Chocolate Cupcake (from Cooks Illustrated, “American Classics 2009”

• 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup (1 1/2 oz) Dutch-processed cocoa
• 3/4 cup (3 3/4 oz) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 large eggs
• 3/4 cup (5 1/4 oz) sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/2 cup (4 oz) sour cream 
• Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (1/2 cup capacity) with baking-cup liners.
• Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.
• Whisk flour, baking soda and baking powder in small bowl to combine
• Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.
• Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.
• Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Resep 2
Moist Chocolate Cupcake

• 2 cup tepung terigu
• 2 sudu kecil baking powder
• 2 cawan gula halus
• 4 biji telur
• 250 gm butter
• vanili secukupnya
• 1 cup coklat bubuk
• 1/2 cup gula halus
• 1 cup air panas
• 1/2 cup susu cair

Larutkan coklat bubuk, 1/2 cup gula halus, air panas dgn api kecil aduk rata hingga kental, sisihkan.
Kocok butter dgn gula hingga kembang lalu masukkan telur satu persatu,tambah kan terigu selang seling dgn adonan pasta coklat,aduk rata tuang dlm cetakan  panggang hingga matang.

Resep3 
Chocolate Cupcake

(makes 24-27 standard sized cupcakes)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (best quality available)

1 cup boiling water

Directions-

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don't worry, this is right).

Fill liners 2/3 full with batter.

Bake cupcakes for aproximately 22-24 minutes.