BlackCurrant ice cream and chocolate Peek a boo cupcakes
I used Delia Smith's recipe with a few slight modifications.
And when its done, just scoop it up and serve with a few blackcurrants.
If you don't have an ice cream machine you should follow Deliah's recipe. Click here!
This recipe is from the first recipe book I got Vi bakar & lagar mat. I have never come across any other recipe that beats this one!
Check out Deliah Smith's recipe.
Click HERE
Chocolate muffins
Makes 18 (supposed to be 24, but if you are like me and eat all the batter you will only get 18 or less...)
200ºC
Ingredients
2 Eggs
2 dl Sugar ( 200 ml)
1 dl Milk (100ml)
100 g Butter (melted)
2 tsp Baking Powder
2 tsp Vanilla Sugar ( I had to use vanilla essence since I was out of vanilla sugar)
3 tsp Cocoa ( or as much as you want to put, I normally freak out and dump in half of the packet)
1. Whip the eggs and sugar until pale and fluffy.
2. Melt the butter.
3. Alternate between folding in the wet and dry ingredients to get a smooth and silky batter.
4. Scoop the batter into the muffin molds. and put in the oven for 12 min.
Coconut filling
Desiccated Coconut
Sugar
Boiling water
Pink food colouring ( use a small amount of red if you don't have pink)
I don't really have exact measurements for the quantities. I just kind of wing it.
Chocolate Ganache
1 dl (100ml) Cream
200 grams of dark chocolate.
Pour cream into a microwave safe bowl and break the bits of chocolate and put it in there. Then put it in the microwave for 30 sec intervals and stir until the chocolate is completely incorporated into the cream.
Chocolate Ganache can be used in many ways. You can chill it and pipe it or whip it and fill cakes with it. It can also be chilled and then rolled into balls to make chocolate truffles.
Enjoy!
/Alysha
Total amount of CAS hours spent
3 h on baking
1½h on editing photos and writing the blog entry.