This is
the tiniest batch of cupcakes I have
ever made because I am embracing ' eat fresh' . This also helps curb '
overeating ' as is always the situation with things sweet and chocolaty.
The
cupcake borders on the bitter sweet side
because of the reduced sugar. But if bitter sweet is not your cup of tea, go for broke and use
100g for a mind blowing version. I like
either way though the former option is less likely to send you down a guilt
trip.
Makes
5 muffin cup sized cakes
Ingredients
:
45g dark
chocolate, chopped
45ml milk
+ juice of 1/3 lemon - rest for 5 minutes
45g plain
flour
40g
almond meal
1 T
cocoa, unsweetened
1 tsp
baking powder
Pinch
salt
45g
butter, unsalted
50g brown
sugar
1 egg
1 T
vanilla extract
20g
macadamia nuts, chopped
Method :
Preheat
oven to 170 C.
Mix juice
of lemon with milk. Rest 5 minutes.
Heat
chocolate in microwave safe bowl, 20 seconds at a time on high power, until the
chocolate is softened.
Add
butter milk to the chocolate. Microwave 10 minutes on high.
Stir to
combine.
Leave to
cool.
Mix
flours, almond meal, cocoa, baking powder , salt.
Cream
butter and sugar until fluffy.
Add egg.
Whisk until fluffy.
Add dry
ingredients and chocolate, in 3 portions, into the butter mix.
Whisk
until just combined.
Stir in
vanilla extract and nuts.
Spoon to
5 muffin cups, making the cups 2/3 full.
Bake
cupcakes in the preheated oven at 170C for 24 minutes.
Remove
from the oven immediately. Cool over a rack.
Top with
nutella, if desired, just before
serving.
You are right, baking a smaller batch is a better option. I am learning to scale down my portions too. Thanks for this scaled down recipe!
ReplyDeleteVery nicely baked! I would prefer your bitter sweet version.
ReplyDeleteI wish to learn making sourdough bread for my family, can you teach me? Thanks in advance.
ReplyDeleteMy starter will not rise, but there are bubbles... Could it be i did not use enough flour?
After a long circuitous route from straight dough to sour dough, I realised that it will be easier to understand the characteristics of a live thing such as yeast by making poolish, instead of sour dough, which has higher variables in its creation.
DeletePoolish is an overnight effort while creating a sour base takes at least 7 days. If you wish to learn to make bread ( mainly baguette quality ) with polish, let me know.
You can leave your contact here so that I can make contact with you.
Hope this helps !