I've been so caught up with returning to college and continuing to work in The Coffee Shop that I haven't written a blog post in an entire month! So right now my main aim is to write as many posts as I can about all the baking bits 'n' bobs I've been getting up to over the past few weeks. I'm going to start off with these Vanilla & Chocolate Mousse Cupcakes which I baked last week for my boyfriend Dave who is a total chocolate monster. He absolutely LOVES these bad boys, so, seens as he hadn't been feeling the best I baked a batch for the patient to attempt to cheer him up :)
* PLACE A LARGE BOWL IN THE FRIDGE BEFORE DOING ANYTHING ELSE *
50g Butter (softened)
Half Cup Caster Sugar
2 Cups Self Raising Flour (sieved)
1 tsp Baking Powder (sieved)
1 Egg (beaten)
1 Cup Milk
80g Dark OR Milk Chocolate (broken into pieces)
80g White Chocolate (broken into pieces)
Drop of Vanilla Extract
1 tbsp Cocoa Powder
** TIP: You may not have taken your butter out early enough to soften, if this is the case, simply grate the butter into the mixing bowl so it softens much more quickly. **
1) Preheat your oven to 190C/ 375F/ Gas Mark 5 and line a muffin tray with bun cases
2) Cream your butter and sugar together in a bowl until slightly fluffy in consistency
3) Add the beaten egg and milk into the mixing bowl and continue to beat
4) Add in the SIEVED flour and baking powder and continue to beat the batter.
5) When fully mixed, divide the batter in two.
6) To one half, add the cocoa powder and dark/milk chocolate chunks and mix
7) To the other half, add the white chocolate chunks and the vanilla extract
8) Half fill each bun case with the white mixture and then top with the brown
9) Bake the muffins for 20 mins and when done, leave to cool on a wore rack while you prepare the mousse topping...
For the Mousse Topping...
You will need...
700g Heavy Whipping Cream
350g Icing Sugar
180g Cocoa Powder
1) Place all your ingredients in your chilled bowl you placed in the fridge earlier and whip together until the mixture holds a peak
2) Put the mixture back in the fridge for a further 10 mins
3) Pipe the icing onto the cupcakes in whatever fashion you wish