Preparation time  : 20 minutes
Cooking time       : 18 minutes
Serves                 : 8 members

Description

Cup cakes are always a fancy high end considered indulgent. Not sure why, but to me any thing that is high end or too English when it comes to food related stuff, I am a bit hesitant to give a try. ( not to eat but to cook ) so cakes are always the last thing to be ticked in my bucket list of trials and errors. It’s just the opposite with my daughter “Anisha ” who loves to bake and decorate cakes of any sort. I do help her out at times with her orders and that’s when she gets to boss over and shout at me for doing all crazy stuff.. Me being curious wanting to know all about it, ending in messing it up. My girl is a natural with piping and decorating cakes. See her do some thing, I try the same and it ends up looking dreadful. I guess, I don’t have the patience as she does. I always think I should practice more on this but my laziness makes me stay ideal instead. The thought creeps up only next when I try to decorate a cake. I have to confess, that this image of the cup cakes was borrowed from my girls work. Just by looking at them, I feel like gobbling them off the picture. I remember, how I licked the chocolate ganache and she gave me a weird look . Her turn to mother me I guess.. These crazy little food related stories are itched into me to create a better bond with my loved ones and food too. So peeps give a try to this cup cake recipe and create stories of your own and enjoy.

Method

• Preheat oven to 180 degree Celsius. Line a 12 hole muffin tray with paper cup cake liners.
• Mix flour, salt, sugar, cocoa powder, baking powder and butter together with an egg beater in low speed until you get a sand like well Mixed texture.
• Beat egg, milk and vanilla essence together in another bowl with the help of an electric egg beater.
• Pour the egg+ milk mix into the dry flour mix little at a time and mix well to combine making sure not to over beat.
• Pour the mixed batter into greased paper cup cake moulds to 3/4 full. Bake in a preheated oven at 180 degrees Celsius for 20- 25 minutes.
• Check with a tooth prick by inserting in the middle. If it comes out clean it’s done. Remove from oven and cool completely.
• Decorate as desired over the cooled cup cakes. They are ready to be devoured.

Chocolate Ganache

Method

• Bring the cream to just bubbling over low heat. Add the chopped chocolate and remove from heat.
• Mix well together until the cream and chocolate combine together to smooth.
• Leave it over night closed at room temperature. Fill into piping bags and decorate as desired.