Cuspcake rating: 5
A super-easy recipe with barely any cleanup! Love not having to plough through a ton of dishes after. These were literally one-bowl, and wouldn't have needed the hand-mixer, although I did use it. Now this is what I call an after-work recipe.
Made these because I was craving something chocolate, and sated myself on licking the batter off the spoon :) These are from chocolateandzucchini.com, via cupcakeblog. Made half a recipe, which turned out 14 tiny cupcakes. Adapted baking time to 12 minutes, and left them in the oven after for another 8 (was going to be shorter, but I got distracted).
The tiny size is irresistible – why do women find everything miniature adorable? They look like they'll just be a mouthful or two. Chockylit finished hers off with simple whipped cream and a maraschino cherry, which looked really cute. I plan to dust little icing sugar hearts on mine and call it a day.
The recipe says they should be made the night before, so I'm waiting till tomorrow to taste them. Report back then. Fun! All baking should be this easy.
Update: The cupcakes taste just like my favourite "flourless" chocolate classique cake from French-style patisserie Canele, which obviously excites me a great deal. It always feels something special when you duplicate a recipe that tastes like something you get in a shop, somehow. The tiny size was just right, anything bigger would've been overkill, these leave you satisfied but wanting more. The whipped cream would probably be a perfect, light touch (the one at Canele is served with a side of whipped cream) or even a tiny scoop of vanilla icecream. Delightful, and thoroughly rich enough to satisfy a chocolate craving! The first to attain full cuspcake-hood.
No comments:
Post a Comment