Chocolate & Raspberry cupcakes

i've not baked for a while..earlier we were visiting our friend. her mom helped look after our little one few days a week after school when i have to teach full day. little missy's wan (thats grandma for org N9) is going back to homeland tomorrow. at first i wanted to make trifle but i run out of crystal jelly (i always use Nona or Alsa brand, imported from malaya land) and waiting for next shipment. so i baked cuppies instead. got the recipe from uktv.co.uk

Ingredients

for the cake

3 tbsp cocoa powder mix with 3 tbsp boiling water

150g butter

150g caster sugar

3 eggs, beaten

150g self raising flour, sifted

50g chocolate chips

1 tbsp milk

for the choc fudge icing

50g butter

2 tbsp milk

50g cocoa powder

50g icing sugar

5 tbsp raspberry jam

Method

for the cake

1. Preheat the oven to 180C/160C fan/ gas 4.
2. Put the cocoa powder in a bowl, then gradully stir in the boiling water until you have a smooth, thick paste. Leave to cool.
3. Cream together the butter and sugar until light, fluffy and pale.
4. Gradually mix in the beaten egg alternating with the flour and cocoa mix until everything is incorporated. Finally, stir through the chocolate chips and milk.
5. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
6. Bake for 15-20 minutes until springy to the touch. Remove from the oven and cool on a wire rack.

 

for the icing

1. heat the butter in a pan with the milk until melted, and then sift in the a bit of icing sugar and cocoa, stir and repeat until all the sugar and cocoa have been incorporated and the icing is thick and fudgey. Mix in the raspberry jam and then spread onto the cupcakes in thick swirls.
2. Sprinkle with your choice of decorations and allow to set for at least 30 minutes.

my notes :

1. i ran out of chocolate chips, so i used dark cbocolate bar and chop.
2. i used muffin cupcake cases - they are bigger. if you use the normal cupcake cases, you may get more than 12 cakes. only fill in up to 2/3 of the cases, you need to leave some space for the fudge icing
3. i only have strawberry jam in the fridge, so i used that to substitute the raspberry jam. not much difference, maybe raspberry jam is not as sweet but i reduce the amount to 4 tbsp.

Baked Honey Carrots

Whenever I make roasts, big Missy likes these. Sometimes I mix carrots and parsnips (looks like carrots but white).

Ingredients:

Carrots whole - wash and do not peel the skin. If the carrots ar big, halve them.

Pinch of Sea Salt

Splash / drizzle of Olive oil

Honey

Method:

Place the washed carrots on a kitchen foil (enough to cover and seal). Sprinkle the sea salt over the carrots. Drizzle the honey generously but not overwhelmingly and the olive oil. Seal and place in the oven with your roast. If you want, last 10-20 minutes, open the foil slightly to caramelise (bakar).

Be careful when you open the foil - panas!

Roast Chicken

Over the years my roast chicken recipe has basically been more or less consistent. Small variations crop up depending on mood and taste.

Ingredients
For the seasoning:
a handful of mixed peppers (roughly two tbsp)
coarse sea salt about 1 heaped tsp
about 1-2 tsp mixed herbs / thyme
1 tsp rosemary
(if you have fresh herbs, it would taste better)
juice of 1 small - medium lemon
2 -3 tbsp olive oil


for the Baked Potatoes - peel, halve and boil the potatoes for about 10 minutes. Drain and shake the potatoes around in the pot to add fluff to it. Mix the potatoes in the seasoning juices of the chicken and just add to the baking tray. Crispy on outside, soft on the inside.
For the gravy:

mushrooms - cut / diced / halved / quartered (as you like it)

1/2 tin condensed mushroom soup

Method:

Pound the dry ingredients for the seasoning in a mortar (Note to EFS - lesung). Mix in the oil and lemon juice.

Preheat the oven to about 230 deg C. Place one medium to large sized chicken in a baking tray (backbone up) and smother with the seasoning. Add tomatoes if you like. Place in oven for about 20 min and then reduce to 170-180 dec C. Turn the chicken over and cook for a further 1 1/2 hours. You can (but don't really have to) baste the chicken to keep the skin moist.

For the last 10 minutes increase the heat to about 220 deg C to brown the skin. This cooking method will let the chicken cook and be tender and moist inside. The bone will separate without too much effort.

After cooking, place the chicken in a dish and let rest.

Now the gravy - place the baking tray over the hob on a slow fire, saute the mushrooms (not too long) and add the mushroom soup. Add a bit of water and mix.

Serve, eat while hot and enjoy.

Also see other accompaniments: Baked Honey Carrots http://weightwatchersnott.blogspot.com/2011/04/baked-honey-carrots.html.