Vanilla Cupcakes & Rocky Road Brownies

Time really flies! I was so busy with work the last week, I just realised it has been over a week since my last post. 



I did get some baking done over the weekend - I was all too happy to bake a big batch of cupcakes for my sis-in-law's 21st birthday. I'd never done such a big batch before, and had never done frosting. But a promise is a promise, so Saturday night was spent baking the cuppies, and Sunday morning playing with frosting and sprinkles. It was also the perfect excuse for me to pick up the Wilton set of 12 icing colours  :) 


So we decided we'd make 2 flavours - plain vanilla and rocky road brownie. Plus 2 types of frosting, this is gonna be a fairly long post...

VANILLA CUPCAKES

140g cake flour

1 tsp baking powder

3 eggs

1 tsp vanilla extract

100g sugar

50g oil

120ml milk

1 - Sift flour, baking powder and salt two times. Set aside.

2 - Whisk eggs till light and fluffy.

3 - Gradually add vanilla and sugar and continue beating till batter is glossy.

4 - Combine oil and milk, and heat till just before it boils.

5 - With a balloon whisk, gently fold in flour, alternating with milk mixture.

6 - Bake at 160 degC for about 15 min or until done.

ROCKY ROAD BROWNIE CUPCAKES

120g semi-sweet chocolate
110g butter
150g sugar
1 tsp vanilla extract
3 eggs
100g plain flour
chopped walnuts, as much as you like
mini marshmallows, as much as you like


1 - Melt chocolate and butter bain marie. Stir till smooth. Set aside to cool. 
2 - With a mixer, combine chocolate mixture, sugar, and vanilla. 
3 - Add eggs one at a time, mixing well after each addition. 
4 - Add flour and mix well. Then fold in walnuts and marshmallows. 
5 - Bake at 160 degC for about 18-20 min, or until you get moist crumbs from the centre. Remove and allow to cool completely before frosting. 




CHOC FUDGE FROSTING


120g semi-sweet chocolate
120g butter
100g icing sugar, sifted
1 tsp vanilla extract

1 - Melt chocolate bain marie. Set aside to cool.
2 - With a mixer, beat the butter until smooth and creamy.
3 - Add sugar and vanilla and beat till light and fluffy.
4 - Add chocolate and beat on low speed until well combined. Then increase speed to medium-high and beat till frosting is smooth and glossy.

BUTTERCREAM FROSTING

75g shortening
150g butter
1 tsp vanilla extract
450g icing sugar, sifted
colouring

1 - Cream shortening, butter and vanilla till smooth and well combined.
2 - Gradually add sugar and continue beating.
3 - When you reach the desired consistency, stop adding sugar.
4 - Divide frosting into smaller batches, add colouring and mix well.

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