Tuesday, August 16, 2011

樱桃巧克力蛋糕(Chocolate Cherry Cupcake)


如果不是东东提醒,我还以为自己成立部落客3年了。哈哈。。。是的,我是2009年开始写的;所以应该是2年嘛。“排瑟”啦!昨天上网看见东东留言,真的觉得自己太好笑了。就是嘛,还真的觉得为什么这么快,原来是算错呢。我告诉老公,下一篇该怎么交代好呢?老公说:你就写,我的数学里,2011-2009 = 3咯! 哈哈。。。。看来是对的,我是忙糊涂了,连简单的数学也做错了。在这里向大家道个欠。请你们吃好吃的樱桃椰丝巧克力蛋糕吧!
这个食谱是妹妹上星期回大马前给我email过来的,和eileen家的樱桃椰丝蛋糕是一样的。

昨天去和老公的四姨和小姨叙别时,把它们给带上了。小孩们都喜欢,但是我觉得甜了点。实在不能想像原食谱竟然用了230克的糖;怎么吃啊?老外真的很会吃甜,怕怕!

材料:

(a) 4 x 52克 樱桃巧克力条 (切碎),250克无盐奶油,170克黄糖,1小匙香草精

(b) 155克自发面粉(过筛),2大匙无糖可可粉,45克干椰丝, 3个蛋,18粒樱桃(切半)

(c) 巧克力淋面酱:250克糖粉,60克无糖可可粉,20克无盐奶油,50-60ml 热水

做法:


  1. 把(a)放入锅里,以隔水溶解的方式让巧克力融化,备用。

  2. 加入过筛的面粉及可可粉,再加入椰丝干拌匀。

  3. 再加入鸡蛋混合,搅拌均匀。

  4. 把巧克力面糊舀入小纸杯内8分满,放入预热烤箱,以160度烘约15分钟或至熟。(可做36个)

  5. 巧克力酱做法:把糖粉,可可粉及奶油混合,再慢慢加入热水搅拌至浓稠状即可。蛋糕出炉冷却后,把巧克力酱铺在蛋糕上,再以樱桃装饰。

Ingredients:


(a) 4 x 52g cherry ripe chocolate bar, chopped, 250g unsalted butter, 170g soft brown sugar, 1 tsp vanilla essence


(b) 155g self raising flour, 2 tbs unsweetened cocoa powder, 45g desiccated coconut, 3 eggs, 18 fresh cherries to decorate (cut into half)


(c) Frosting: 250g icing sugar (sifted), 60g unsweetened cocoa powder, 20g unsalted butter, 50-60ml warm water


Method:


  1. Preheat oven 160C

  2. Place cherry bars, butter, sugar and vanilla in a heatproof bowl. Sit the bowl over a saucepan of simmering water. Stir until chocolate has melted.

  3. Sift flour and cocoa powder into a large bowl, then add the coconut mixture and the eggs and mix until combine

  4. Divide the mixture evenly among the cases. Bake for 15 mins.

  5. Transfer onto a wire rack to cool.

  6. To make the chocolate icing, place the icing sugar and cocoa into a large bowl. Add the butter and enough boiling water to make a smooth and spreadable consistency. Spread the icing over each cake and decorate with cherry.


20 comments:

  1. 哈哈。。。不要说你,我有一次也是很糊涂呢!既然说我的部落格是在1999年开始的。

    ReplyDelete
  2. 蛋糕很高贵很娇艳
    照片也很美^^

    ReplyDelete
  3. 刚发现,原来我们的数学概念是一样的。
    哈哈哈....真是好好笑!

    小蛋糕,加了樱桃装饰,
    看来很高贵呢!

    ReplyDelete
  4. 好漂亮的蛋糕!!好想一口吞下噢~ ^0^

    ReplyDelete
  5. I love cherryripes! One of those things I will always buy back when I go Australia. :)

    ReplyDelete
  6. This comment has been removed by the author.

    ReplyDelete
  7. 对不起,对不起, 我也只用了1/2糖粉做Choc icing .Eileen 也投诉甜。 我家老公不甜不吃很糟糕叻!姐, 下次我的食谱你要记得减少糖的成分。

    ReplyDelete
  8. 不要紧啦,小小糊涂不伤大雅。。。嘻嘻!
    蛋糕很高贵,有千金小姐的优秀感。

    ReplyDelete
  9. 怪不得古人说,樱桃小嘴,或者是樱桃红色。
    原来樱桃的红就是那么的美丽和好看。好有魅力啊!

    ReplyDelete
  10. 怪不得古人说,樱桃小嘴,或者是樱桃红色。
    原来樱桃的红就是那么的美丽和好看。好有魅力啊!

    ReplyDelete
  11. 美美美~~~配上红色小纸杯更更更是不得了!!我要。。。

    ReplyDelete
  12. 非常鲜豔的颜色
    看起来很高贵,呵呵

    我还以为你在其他地方已经写了一年:P

    ReplyDelete
  13. hi, may i ask the measurements of the paper case that you've used these super cute cupcakes. thanks

    ReplyDelete
  14. 红色的纸杯配上鲜红樱桃非常好看!
    Hundred Eighty Degrees

    ReplyDelete
  15. Ann, hehe... i got partner liao :)

    鲸鱼。谢谢。

    QiQi,我原来不寂寞的。

    Vernice, TQ

    Shaz, mm... me too love cherry. Now now season yet. All we bought is imported fr US.

    娴,我没有想到这样甜,已经减了这么多,以为ok料。下次再减。

    ReplyDelete
  16. sherleen, 谢谢你的体谅,感动呐。

    Joceline, wah!还有想到古人,不错。

    蓝色小厨,我也喜欢红色纸杯。这个配塔可以用在情人节:)

    东东,我在梦里写呢。哈哈。。。

    Michelle, 20ml cup

    eileen, TQ so much. You did a great job too :)

    ReplyDelete
  17. I love the contrast of colours and petite size for the cup pies. Very pretty! I have not tried fresh cherries, I wonder how it tastes like? Sweet? Sour? Lately saw a lot of people grabbing for it at our marts. It adds class to any bakes.

    ReplyDelete
  18. 好可爱哦~没见过这么小的蛋糕~~

    ReplyDelete
  19. Jessie, TQ so much. You should buy some cherries n try it out. It is very nice. One of my favourite.

    mei, 是吗?我以为这小小蛋糕在亚洲应该是很普遍才对。不过也没关系啦,大的小的都一样好。

    ReplyDelete
  20. Love the looks of these chocolate cherry cupcake!

    I like your hubby calculation, so 3 years it is, ha!

    ReplyDelete

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