Assalamualaikum!
Whenever I am PMS-ing I usally crave for chocolate for no absolute reason.Wait.PMS is a reason right?
Since the last time,I wanted to make Molten Choc Cake and eat em with ice cream.So went to the store and bought this Banana Cream Pie Ice Cream. Let’s have a moment of silence to mentally digest the idea of eating that ice cream……………………………………….
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| You are allowed to gasp.Imagine soft creamy banana flavored ice cream with crust bits. |
Me, being me, I finished the whole ice cream before even baking the chocolate cake. So, way to go Sofhan! So what I did was I baked chocolate cupcakes and made funky toppings. Well, it’s not THAT funky, but its yummy and dresses up my cupcakes easily. What not to love?
I have an easy chocolate cake recipe but as students we are ALWAYS pressed for time. I bought the Betty Crocker Devil’s Chocolate Cake mix and used two eggs instead of three. The reason why is because I made half-half batch instead of one batch in one go. It’s kinda weird to use one egg and A HALF each time. I also had extras of French Vanilla Icing from Maryam’s Birthday cake. Pretty cupcakes are of course Super Adorable, but you want to make sure they taste scrumptious too. So here are some easy, fool proof ideas to dress up your cupcakes (they taste heavenly as well!).
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| Undressed cuppies.Those are fork marks. |
Chocolate Cupcake with Chocolate Chip Cookie Topping
Next time, after finishing your bag of cookies, keep the crumbs, they make gorgeous and yummy topping.
Chocolate Cupcake with Roasted Salted Coconut Flakes
You could use either the stove top of the oven. For me, I used the oven.
¼ cup of coconut flakes
¼ teaspoon of salt
Spread the flakes on a cookie pan and sprinkle pinches of salt. (Don’t overdo it like I did the first time)
Heat the oven to about 400 Degree Fahrenheit.
Put it in the oven for a minute or two.
What I did is, after a minute or so, I’ll let the oven door open and give it a bit of a shake or stir with a wooden spoon. Take it out when its slightly browned. I think it’s a whole lot easier using the stove top. Really.
Chocolate Cupcake with Caramel Walnut and Toffee Bits
My dear gorgeous Asma wanted to try my cupcakes for ages! She said she’d like to try butter pecan topping. I was convinced I have pecans at home! The morning when I planned to meet her, I realized they walnuts. Don’t blame me. I was never a fan of nuts even peanut butter. Except Kuah Kacang J
Instead of using a huge pan, I used a huge still mug (I don’t know what kole is in English). This is enough topping for two cupcakes. So if you’re making a whole lot more, by all means, use a saucepan. I used the 1:1 ratio of butter and brown sugar.
2 tablespoons of butter
2 tablespoons of light brown sugar
¼ cup of crushed walnuts
Bring the butter and sugar mixture to a boil and add the walnuts. Stir and make sure it covers the walnuts. Turn off the heat and remove the caramel walnuts. The mixture solidifies quite quickly. So before it turns solid, use a spoon and scoop out bits of sticky toffee..and stuff them in your mouth. At least that’s what I did. Such a sinful bliss!
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| Kids,these are walnuts not pecan.Repeat after me, WAL-NUTS. |
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| Butter and sugar |
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| Toffee |
I played with an app to get my pictures to look like this. I love it.Well, to compare it to my other pictures with my zero skills. :)
So enjoy,the cupcakes,your life and the company around you.InsyaAllah.
Spread some love.
Till then,Bonsoir,
Love,
Anggerik.
