Mini Chocolate Muffins

Yet another attempt from Dailydelicious blog.  Her bakes just look so tempting that you would never want to skip giving a try. However, I pick those easy ones as I am still a greenhorn in baking. Here is what I derived at:

 These are the mini muffin. Just pop right into the mouth :)

Slightly bigger version.

Here is her recipe:

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90 g	Cake flour
1 tsp	Baking powder
20 g	Cocoa powder
1	Egg
60 g	Sugar
60 cc	Whole milk (just fresh milk from the fridge)
50 g	Butter
25 g	Semisweet chocolate chip
25 g	White chocolate chip (I didn't use this)
	Extra chip for sprinkle on top

Preheat oven to 180 °C.

Sift together cake flour, cocoa powder and baking powder.

Line tins with cupcake papers or use paper baking cup.

In a bowl, cream the butter on the medium speed of an electric mixer, until smooth. Add the sugar gradually and beat until fluffy. Add the eggs, beating well. Combine the flours and add in 3 parts, alternating with the milk, on the last portions of flour add both chocolate chips.

Spoon the batter into the cups about three-quarters full. Sprinkle with chocolate chip.

Bake until the tops spring back when lightly touched, about 17-20 minutes. (Be careful not to over bake, the muffin will be too dry). If using mini muffin the baking time will be about 15 minutes.



Chocolate Rice Swiss Roll

It had been a while since I attempted to bake a swiss roll.  I saw the swiss roll made by Happy Flour and decided to give it a go.  Instead of using buttercream (was just too lazy to whip up some), I just whip up some whipped cream and spread on the sponge.  Taste wise was still acceptable although I will have to improve on the rolling skill. 

Here is the recipe from Happy Flour:

Ingredients
3 eggs
55g fine sugar
2tsp cocoa powder
1tbsp milk
1/2tsp chocolate paste
65g cake flour
1/4tsp baking powder
35g veg. oil

butter cream (I used a small pack of President's whip cream instead)
chocolate rice

Steps:
1. Preheat oven to 200C.
2. Warm up the oil, remove from stove and stir in cocoa powder, chocolate paste and milk and leave it aside to cool.
3. Sift the cake flour and baking powder together and set it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
5. Gently fold in the flour until well blended.
6. Pour some batter into the cocoa mixture and mix well.
7. Pour the cocoa batter into the the plain batter and fold until well combined.
8. Spread batter in a lined and greased 10" x 13" tray.
9. Bake in a preheated oven for 10mins.
10.Remove cake from tray immediately and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
2. Spread the butter cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Wrap up the swiss roll in a greaseproof paper.
5. Rest the roll in the fridge to stabilize it shape.
6. Pour chocolate rice on a tray.
7. Spread some butter cream on the surface of the roll and roll it in the chocolate rice.
8. Slice and serve.