Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
suggest recipes for egg less baking in a crazy moment I suggested this Cauldron Cake. I need to mention here I did not expect her to choose this recipe I was insecure of
making this recipe with eggs and egg less?
this challenge I would have ordered the cake from the bakery. Of course, these
were not on the menu for the party! (I made another cake with eggs for that.)
Have you tried making this yum Mocha Cake?
substituted eggs and sour cream rest is copy paste.
cup curd +1 teaspoon baking powder
160ºC. (This is because I use the convection on the micro else it will have to
tins with paper liners.
and hot water until smooth.
sift together flour, baking soda, baking powder.
sugar in a saucepan over medium-low heat, stirring to combine.
and pour into a mixing bowl. With an electric mixer on medium-low speed, beat
until mixture is cooled, 4 to 5 minutes.
little by little, beating until each is incorporated, scraping down sides of
bowl as needed.
cocoa mixture, and beat until combined. Reduce speed to low.
two batches, alternating with the sour cream, and beating until just combined
lined cups, filling each three- quarters full. Bake, until a cake tester
inserted in centers comes out clean, about 20 minutes.
15 minutes; turn out cupcakes onto racks and let cool completely.
overnight at room temperature, or frozen up to 2 months, in airtight
the chocolate and butter, stirring until smooth.
let sit 5 minutes before use. If chocolate thickens too much, return to heat
and stir until smooth and melted once more.
a knife cut out a cavity in the bottom of the cupcake.
When using a knife, run it in a circular motion around the cupcake, while
always pointing the knife towards the center (this will make the cavity cone
Dip the top of the cupcake into
the chocolate glaze.
Flip the cupcakes right side up and let
rest until the chocolate sets, about 30 minutes in the refrigerator.
To make the cauldron feet, take 3
chocolate chips and form a small triangle, placing each chocolate chip roughly
an inch from the others. Place the top of a cupcake onto the chocolate chips
and push down ever so slightly so the chocolate chips will stick into the
chocolate glaze. Repeat for the rest of the cupcakes. (I could not do this so
cauldrons are feetless).
Using a knife spread the glaze
around the rims of the cupcake. (You could pipe it too).
I filled the icing gun with the
butter icing and piped it into the cavity of the cupcakes.
Melt the remaining chocolate chips, stir
until smooth, and place into a pastry bag.
You don’t need a special tip for this
step simply cut off the very end of the pastry bag which was sufficient.
Pipe out the handles on a butter paper.
Let the chocolate set until
hardened, approximately 30 minutes, before very carefully peeling off of the
non-stick surface and placing into the top of each cupcake. (This is the step
where I broke all my handles so be careful).
Linking this to Bake Fest
And Know your flours guest hosted by me.
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