Hi all, an update after so long.
Time seems to fly, I started working last summer & was thinking I would get into baking soon.
Obviously this didn't happen as you can see there hadn't any update until now.
Hopefully, I will bake more often from now.
To get myself back to baking, I started with my all time favourite, salted caramel cupcakes.
After making caramel & frosting, I realised I didn't have a muffin tray but loose-base mini cake pan I've bought from Lakeland for a long time.
The chocolate batter is not the best for this mini cakes as it's not firm enough, but divinely rich & moist.
Very pleased with it after all.
Salted Caramel Sauce
100 g granulated sugar
40 g honey
150 ml double cream
2-3 pinches of sea salt
Caramelise sugar with honey over medium heat.
Turn off heating & carefully pour in the double cream, stir until smooth.
Sprinkles salt & stir until dissolve.
Salted Caramel Cream Cheese Frosting
100 g salted caramel sauce
200 g cream cheese, at room temperature
100 g unsalted butter, at room temperature
Whisk all ingredients until combine.
Refrigerate the frosting to slightly firm for piping or use straight away for spreading.
Rich Chocolate Cakes (makes about 1 dozen):
adapted from Willie's Chocolate Bible
150 g dark chocolate
2 large eggs
250 g unsalted butter
200 g dark muscovado sugar
160 g self-raising flour
150 ml hot water
Line the cupcake cases on muffin tin.
Melt dark chocolate over hot water making sure the bowl doesn’t touch the water.
In a large bowl, whisk butter with sugar until light & fluffy.
Beat in the egg until mix, fold in the slightly cooled chocolate.
Fold in half the flour & hot water until mix.
Fold in the remaining flour & enough hot water to make a sloppy but not runny mixture.
Divide the batter & bake in a preheated oven at 180C for 15-20 min.
Remove from the oven & cool in the tin.
Still had some frosting left & I simply piped it on some brioche buns from the supermarket.
It will make a delicious breakfast with a nice cup of coffee in the morning.