Moist Chocolate Cupcake
Original Recipe: Chef Zubaidah
Source 1: Along@myresipi
Source 2: HaSue
100g cocoa powder*
200g sugar* (me: reduce it to 100g)
1 can evaporated milk (Ideal)*
200g vegetable oil*
250g condensed milk*
4 eggs
150g all-purpose flour
1tsp bicarbonate soda
1ts baking powder
/optional/ vanilla essence
1. Mix all ingredients marked (*) in a pot, and cook on medium heat until sugar has dissolved (be careful not to burn your condensed milk). Once done, take off heat and let it cool.
2. Beat eggs until foamy, drizzle in vanilla essence
3. Pour in chocolate mixture and mix until combined
4. Combine all dry ingredients and fold into wet mixture until well combined (its a runny batter so dont panic)
5. To make it easier to pour into cups, transfer the batter into small container and pour into cupcake liner about 1/2 full.
6. Bake at 177 C for about 15 minutes, just when the top has dried its done, dont overbake. (my oven is cranky so I placed my racks at the bottom of the oven, this prevents my cupcakes from cracking)
Swiss Meringue Buttercream
Source: Nasi Lemak Lover
100g egg whites (about 3 eggs medium-sized)
135g sugar (FOR REAL cut this up to 100g, I followed the original measurement and boy so sweet!!)
227g butter, unsalted (cut to cubes) - soft but cool to touch OR straight out from the fridge!
1. Combine egg whites and sugar in a heatproof bowl
2. Place ontop of simmering hot water, whisk and whisk until all of the sugar has dissolved. Feel it with your hand, if smooth then its done!
3. Transfer to your mixer bowl (if using stand mixer), or if using hand mixer, start whisking the egg whites until it turns silky smooth and looks as white as snow, its liquid so its not gonna firm up like meringue usually would so dont panic!
4. When your bowl is completely cool to touch, start adding the butter little by little. Yes it will curdle at first, but just keep whisking away until soft pillowy buttercream is formed.
5. Alternatively, after all the butter has mixed in, just scrape the sides of the bowl and fold gently with spatula until its smooth and silky.
6. For Chocolate SMBC as per picture, mix in 1/2 cup of chilled chocolate ganache and fold until well combined
Salted Caramel Sauce
Source: Sally's Baking Addiction
/visit her page, it has complete step-by-step pictures which is a good reference/
200g granulated sugar
90g butter - salted, cut to cubes
120ml heavy cream (at least 36% milk fat - but I uses 35% milk fat)
1 tsp salt
1. Heat up sugar in a saucepan, until it turns amber colour (just like typical caramel would)
2. Add in butter, carefully since it will bubble up, and stir until all the butter has melted
3. Slowly pour heavy cream, again carefully it will start bubble up, stir to combine and let it boil for 1-2 minutes (it will rises up and looks foamy)
4. Take off heat and stir in salt, and left to cool
5. Transfer into container and refrigerate!
Enjoy!
Goodluck!