Tuesday, 30 September 2014

Black Bottom Cupcakes 黑底杯子蛋糕 (中英食谱教程)


Two days ago was my son's 7th birthday. He had requested for an Oreo Cheesecake to celebrate with our church friends during our cell group meeting the night before his birthday. I did a 9 inch non-baked one as requested. As I was rushing for time, plus the fatigue in me had caused me to accidentally drop the whole cake before I could even take any photo of it!!! /OMG

I felt so sorry and bad for ruining his birthday cake. Though he was sad, he could still console me and said, "Mummy, it's alright. I still have the black bottom cupcakes to celebrate with my Sunday school friends in church tomorrow." How sweet and sensible of him!

You see, I had baked the black bottom cupcakes before I did the oreo cheesecake. I had asked my son to help stick the ice-cream sticks into the cupcake to 'dress' it up like a lollipop. By inserting the ice-cream stick, it had stirred up some chocolate to the surface, hence the spotted or moo moo cow look. :D 
To make up for my big boo boo, I had baked him some oreo cheese cupcakes the next day and this I shall share in my next post. 

Dressed up as lollipop

Black Bottom Cupcakes 黑底杯子蛋糕
(recipe adapted and modified from Joy of Baking) 

Ingredients:  (makes 14 small cupcakes )
Cream Cheese Filling:
8 ounces (227 grams) cream cheese, softened at room temperature
1/3 cup (65 grams) granulated white sugar (I used 30g castor sugar)
1 large egg (I used 65g one) 
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:
1 1/2 cups (195 grams) all purpose flour (I used plain flour)
1 cup (200 grams) granulated white sugar (I used 150g castor sugar)
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed) (I used Barry Cacao cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) vegetable, corn or canola oil (or other flavorless oil) (I used corn oil)
1 tablespoon white vinegar (I used white rice vinegar, you can replaced with balsamic vinegar or lemon juice)
1 teaspoon pure vanilla extract

Ingredients for cream cheese filling

半茶匙 纯香草精 

1 1/2杯(195克)中筋面粉(我用普通面粉)
1/3 杯(30克)天然不加糖的可可粉 (我用Barry Cacao 牌子的) 
1茶匙 苏打粉
1/4 茶匙 盐
1茶匙 纯香草精

Methods 做法:

Cream Cheese Filling:
Use an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. (Do not over mix or the filling with be too thin and will dissolve into the chocolate batter as it bakes.)
Set aside while you make the Chocolate Cupcake batter.


Chocolate Cupcakes 
巧克力蛋糕 : 
1. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Mix well with a hand whisk.

I have used the Tovolo Batter Tool which is a combination of a beater, spoon, and scraper to help mixed well the dry ingredients.

2. In a separate bowl, mix the water, oil, vinegar, and vanilla extract. (I used a measuring cup)

3. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. 

The Tovolo Batter tool has thick blades to mix the batter well and scrape the sides clean. 

4. Fill the chocolate batter into the muffin cups 3/4 full. Then spoon 1~2 tablespoons of the cream cheese filling into the centre of each cupcake.

Love the Tovolo Cupcake pen which has helped me to dispense the chocolate batter efficiently without any spills/mess. The cream cheese fillings was dispense using the Tovolo Cupcake scoop. The silicone plunger keeps my fingers clean and dispense the same amount every time.

5. Bake in the preheated oven 175 degree Celcius for about 25 minutes, or until the cream cheese filling has set and a toothpick inserted into the chocolate part of the cupcake will come out clean. (For decorating purpose, to make it look like a lollipop, 
I baked it for 10 minutes before taking out to insert an ice-cream stick into each before returning to the oven to bake for another 15 minutes.  

For my Brandt oven, I used the traditional function to bake for 25 minutes at 175 degrees Celcius. 

6. Remove from oven and transfer to wiring rack to cool down. 

The Tovolo Mini Silicon Tongs has a silicone head to grip food easily and the silicone handles provide comfortable grip when transferring the cupcakes to the wiring rack to cool down.

NOTE 小笔记: 
Put the cupcakes in an airtight container and store in the refrigerator for about 3 - 4 days .
杯子蛋糕放进密封盒,在冰箱可保存大约3 - 4天。

My son gave a thumbs up for his lollipop cupcake. :)

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Jeannie Tay said...

That looks so yummy! I would have just buy a cake from the bakery if I am too tired to bake a cake being the lazy me that I am hahah! Your son is more lucky

Luv Sweet and Savory said...

I have not tried black bottom cupcakes. Thanks for sharing!

Jess Bakericious said...

Happy belated birthday to your boy! Cheryl, our sons' bday only 1 day apart, mine is on 29 Sept lol. Your boy is so sweet, feel like sayang him, tell him aunty Jesslyn gives him a big hug for being so 懂事! Such a great idea by making the cupcakes into lollipop cakes, gonna do it next time!

Fion@轩宏妈 said...

Cherly,happy belated birthday to your boy!Wishing him happy and healthy always
No birthday nevermind,your cupcakes are full with your love,so your boy must can feel it
Thanks for joining BREE ^^

Zoe said...

Hi Cheryl,

Happy belated birthday to your boy! He is so sweet and understanding when he knows that you have tried your best with these much baking.

Your "upside down" black bottom cupcakes are so cool! Maybe because they are made with two of your cool cupcake making tools. Got to get the Tovolo cupcake scoop!!! I'm off to ebay now...


MiMi Bakery House said...

Hi Cheryl,

Happy Birthday to your Dearest Son!!!

Yes, he is so sweet, even though the cake was ruined, he was so sweet to comfort you with these fantastic cupcakes. :)

LY's Kitchen Ventures said...

Really sweet and sensible of A. I'm sure he had a great birthday knowing how much he's loved by daddy, mommy and O. :)
Lovely cupcakes! Good bonding with A too!

向日葵葵 ~ Sunflower Grace said...

Your boy is understanding, so sweet of him ....
These cupcakes are lovely.
I love your cupcake scoop too. It is an easy way to scoop the batter.

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