Cookies and Cream and Salted Caramel Cupcakes

The frosting on these is so yummy; just like a marshmallow, which makes me happy 😀

For the chocolate cupcakes:

3/4tsp baking powder

3/4tsp baking soda

Pinch of salt

1tsp vanilla extract

2 large eggs, separated

85g unsalted butter, at room temperature

115g good quality dark chocolate, 70% cocoa if possible

175g soft brown sugar

185g plain flour

250ml semi-skimmed milk, at room temperature

1.Firstly, preheat the oven to 170ÂșC (fan) /190ÂșC / 375ÂșF /gas mark 5.
2.Then, line either a muffin tin (for regular-sized cupcakes) or a mini cupcake tin with cupcake cases.
3.Melt the chocolate then leave to cool slightly.
4.Cream the butter and sugar together using an electric hand beater until pale and smooth. In a separate bowl and with clean beaters beat the egg yolks for several mins. Slowly add the egg yolks to the creamed butter and sugar and beat well. 5.Next, add the chocolate to this mixture and beat well.
6.Next, combine the flour, baking powder, bicarbonate of soda and salt. Combine the milk and vanilla in a jug. Add the flour mixture to the chocolate, butter and sugar, alternating with the milk and vanilla. Beat very well after each addition.
7.In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the eggs whites into the main batter using a metal spoon. Do not beat or you will take all the air out of the cake.
8.After that, spoon the mixture out equally into the tins depending on the preferred size. You do not need to fill the cases with mixture, about two-thirds full will work best as the cakes will rise considerably in the oven. The batter will be of a fairly liquid consistency so take care when spooning out as it can end up being very messy! You could even use a jug to pour the batter into the cupcake cases if it gets too difficult to spoon.
9.Place the trays in the oven and bake for between 20-25 mins for the regular size cupcakes or approx 15 mins for the mini cupcakes. Leave in their tins for 10 mins or so before placing on a wire rack to cool.

For the Marshmallow Frosting:

120g granulated sugar
80g golden syrup
1 1/2 tablespoons water
2 large egg whites
1/2 teaspoon vanilla extract [optional]

1.Cook the sugar, golden syrup and water over a high heat until the mixture reaches the soft-ball stage [115oc/239oF] on a sugar thermometer, which should take about 6 minutes. Remove from heat.

2.Meanwhile, in a clean bowl whisk the egg whites with an electric hand mixer until soft peaks start to form. With the blades still beating on a low speed, slowly pour the hot sugar syrup in a steady stream on to the egg whites. Continue to beat on a low speed until all the hot syrup is in the mixing bowl.

3.Increase the speed to medium-high and continue beating the mxture until it becomes thick, glossy and cool. Add the vanilla extract, if using, towards the end of the mixing process.

4.This makes enough to ice 12 regular cupcakes with a little left over to eat with your fingers out of the bowl. It’s best to work with it when it’s still slightly warm because it’s VERY sticky when it’s fully cooled down. It’s a bit trickier to work with than buttercream but not impossible. I wouldn’t recommend piping it, though. It would be better to swirl it on the top with a knife.

 

I then topped half the batch with salted caramel sauce :http://theboywhobakes.co.uk/2009/11/heaven-and-hell/

and the others with crumbled oreos.

They were a big hit at the cake sale I did for a Ugandan Orphanage

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Giant American Chocolate Chip Muffins and Strawberry and Ginger Muffins

Scrumptious muffins with big, delicious chunks of chocolate. I added Chopped Strawberry and Ginger to half of the batter to create 2 lovely flavours.

  • You will need:
  • 250g plain flour
  • 125g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 150ml semi-skimmed milk
  • 3 tablespoons vegetable oil
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon chocolate extract
  • 100g dark or milk chocolate chips

Preparation method

1.
Pre-heat your oven to its highest setting (temperature will be reduced when muffins go in). Prepare your muffin tin by lining with paper cases and set aside.
2.
Sift together into a bowl: flour, sugar, baking powder and bicarbonate of soda, and set aside.
3.
In another bowl combine all your wet ingredients: oil, egg, milk, extracts, and mix well.
4.
Straightaway sift all your dry ingredients again into the bowl with the wet ingredients. When sifted add chocolate chips and fold together the mixture 15 times ONLY.
5.
Straightaway spoon your mixture into your muffin cases so they are each 3/4 full and place in your oven on the middle shelf, reduce temperature to 170 C / Gas 3 and bake for 25-30 minutes until the tops are firm to the touch.
6.
Let the muffins sit in the tin for 1-2 minutes after you take them out of the oven, place them on a cooling rack for 10 minutes and then serve still warm, mmmmm!
Martha’s Muffin Making tips…

Place a roasting tray or any ovenproof container full of water on the bottom shelf of your oven when baking your muffins; it will help keep them really moist.

Hold your sieve high above bowls when sifting dry ingredients; this will make your muffins really light.

To help your chocolate chips keep their shape in the muffins, freeze them before using.

MOST IMPORTANT! Remember to only stir your mixture 15 times; this is the key to great muffins. Don’t be tempted to over-stir no matter what your mixture looks like.