Monday, June 22, 2009

Vanilla Choc Chip

I told you patience is a virtue. Maybe I didn’t but I am now. And aren’t you flippen glad that the waiting finally paid off?

Vanilla Chocolate Chip Cup Cakes with Chocolate Butter Icing

Place the rack one up from half way – No burnt bottoms J
Preheat your oven to 205°C

You will need:
Cup Cakes
1 cup Flour
2tsp Baking Powder
pinch Salt
½ cup water
3 eggs
¼ cup oil
1 cup sugar
1tsp Vanilla Essence
1 cup chocolate chips
12 Large cup cake cups

Icing:

2 tbsp Butter
6 tbsp icing sugar
1 tsp vanilla
2-3tsp coco

Place cup cake cups into a cup cake baking tray.
Sift flour, baking powder & salt into a large mixing bowl.
In a separate bowl, separate the egg yolks from the whites.
Add to the egg yolks the water, oil, sugar & vanilla. Stir until nicely combined.
Add this mixture to your dry ingredients and mix well.
Beat your egg whites until stiff the gently fold them into the cup cake mixture. This will make your cup cakes lovely and fluffy if you take your time and are gentle.
You can add in the chocolate chips if you want but I find that it kills all the air from the whipped egg whites. I like to pour the mixture into my cup cake cups and then add the choc chips individually. Sprinkling them into the cup cakes and allowing them to sink slowly, this way they don’t all sink and stick to the bottom.
Place your baking tray in the oven and bake for 10-15mins. Watch them closely between the 10 and 15-minute marks. Watch the sides until they start to turn golden brown. When you poke them through the middle and your poker comes out clean they’re done. Allow them to cool completely before icing them.

What if you want chocolate cup cakes?
Right this is what you do:
Your water will need to be hot water. You combine 4tbsp of coco to the hot water and allow it to cool to room temp. Then add the coco mixture to the egg yolks, oil, sugar and 1 tsp (not 2) of vanilla. Carry on from there.

What if I want cake?
Well then you just use two greased 21cm cake tins instead. Your baking time will be 20 to 25min.

Icing:
Cream the butter in a small mixing bowl. Sift in the icing sugar and mix well making sure there are no lumps. Add & combine the vanilla. Sift in 2tsp of coco and stir. Taste and if it isn’t chocolaty enough add another tsp.

Have a blast icing your cup cakes. I hope you have way cool decorations.

Now, try not to eat your fingers off see?
Mmm, num num num num num!