Wednesday, February 13, 2008

black bottom cheese cupcakes

it has been a while since i put the last entry for this blog..the reason being, my streamyx connection is currently severed at home...not sure why....i'm doing this at my clinic...

i made this lovely cupcakes during the CNY break...tried out the recipe from Joy of Baking...i should say that this cupcakes are lovely and lovely and'll be speechless when it enters your mouth...

and my Jihan simply can't wait to have the cake after her nap and loves the cheese part only...

Cream Cheese Filling:
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:
1 1/2 cups (210 grams) all purpose flour
1 cup (210 grams) light brown sugar
1/3 cup (30 grams) natural unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) unflavored vegetable oil (I use sunflower)
1 tablespoon white vinegar (i used lime juice)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C)

Cream Cheese Filling: In your food processor or electric mixer beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

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