Recently, I'm into baking. Since I purchased a new gas range with just a perfect size to fit in the kitchen, I made sure that the baking oven that went with it will be used for so many reasons...useful reasons.
I started watching and reading blogs about baking, from pastries to dishes and to some to the extend of the more complicated stuff one can make.
Cupcakes and small cake loafs for me was the easiest ones to make. I can create small batches and by adjusting the flavors and ingredients which I can easily do... cupcakes and muffins are the in thing right now. The basic butter or vanilla cupcakes can be whipped up in just minutes but to perfect the recipe would take you so many practice to do so.
I started to incorporate in the grocery list some bags of flour, additional kilos of sugar and some chocolate bar for baking in every trip to the grocery.
I believe that butter, egg, flour and sugar can create cups and molds of butter cakes. So, it is useful to have these stock up in your fridge and pantry.
Last night, I was inspired to create something sweet by baking this moist, dark and decadent flourless brownie cupcakes. Checked my stocks and viola I have everything. I was a little skeptical about not using flour with this recipe, but upon reading this can be done...so I gave it a try.
This is the first batch I made last night, added some sprinkles and white chocolate chips for the presentation.
Here is the recipe:
For this batch I made around 8 cupcakes.
1/2- cup melted dark chocolate (chocolate chip or chocolate bar)
1/4 - stick of baking butter
1/4- cup brown sugar (compact)
2- large size eggs (beaten)
1- teaspoon vanilla extract or essence (upon availability)
1/4- cup baking cocoa powder (sifted)
pinch of salt
- In a bowl melt the chocolate and butter in microwave for a minute in medium heat.
- Stir the melted chocolate and butter, add brown sugar with the remaining heat to dissolve the sugar.
- When the mixture is cool down, gradually add the beaten eggs. Mix.
- Add cocoa powder and pinch of salt.
- Mix and place mixture in the cupcake liners.
- Bake in a pre-heated oven of 190C for about 18-20 minutes, depending on your oven capacity.
- To check if it is done, insert a toothpick in the thickest past of the cupcake, it should come out clean and its done.
- Cool down the cupcakes before serving.
(You will notice that when it was in the oven cupcakes are forming a mushroom top, but it will shrink in size when you are cooling them down.)
From the first batch I made that was gone in less than 30-minutes. I made another batch and this time I made use of some if the items I have and added it to the mixture.
I placed half slices of white marshmallows in the liner with the brownie cupcake mixture and have it baked the same time. That is the white portion you can see bubbling, also added a couple of the brownie with orange zest. The brownie orange zest smells heavenly when baking.
You can also use a brownie pan like the 9x5 rectangle pan and cut the brownies into squares. With the cupcake liner you can serve it individually and less messy.
Would you give this recipe a try? I think you should! Let me know by commenting down below and let's compare. :)
Baking is a craft and skill which you can improve in time.
So, don't fret and start baking if you have the means for it.