I realized I have completely abandoned my blog due to my hectic schedule. I have got a few interesting entries coming up soon, so stay tuned.
For now, I will share a cupcake recipe sweet tooths everywhere will enjoy; Crunchie Cupcake.
I love Cadbury’s Crunchie. If you don’t have a clue what that is, let me enlighten you (However I am pretty sure you guys are very familiar with this chocolate bar). Crunchie is basically honeycomb bar thinly covered in chocolate.
Crunchie goodies and yet my teeth aches a bit at this sight. Oh well, once a while, this sweet treat is alright.
Crunchie reminds me of the sweet days I call childhood. Once in a while, my dad would treat me to a bar of Crunchie every time he finishes work. His small gesture meant a lot to me. Crunchie at that time was pricey and the fact that my dad, who earned little that time, bothered to buy me one. In a way, his way of telling me he loves me. Then again, how can one ever measure love with a bar of chocolate? Anyway, you get my point lah.
This recipe is easy but I am quite disappoint how the frosting didn’t turn out well. I used Hummingbird Bakery vanilla cupcake as a base and then simply add in chopped crunchies into it. Of course, I cut down the amount of sugar so that it would not be overpowerly sweet.
Mix flour (120g), sugar (100g), baking powder (1 1/2 teaspoon), a pinch of salt and butter (40g)
Once you achieve a sandy consistency, gradually pour half the milk (60ml/120ml) and beat until the milk is well incorporated.
In a separate bowl, mix one egg, vanilla extract (1/4 teaspoon) and remaining milk before pouring it into the first mixture. Continue beating until mixture is smooth.
Chop two bars of Crunchie (50g per bar) and slowly mix into the mixture. You can also add one tablespoon of honey to the mixture.
I enjoyed chopping the Crunchie bars, the honey chocolate smell filled the kitchen, oh so heavenly!
Spoon the mixture into paper cases until two thirds full and bake in the preheated oven (170c) for 15-20 minutes.
Beat the icing sugar (300g), butter (100g) and cocoa powder (40g) on slow speed until well mixed.
Slowly add milk (3 tablespoon) to mixture and beat for at least five minutes until light and fluffy.
(I found out why my chocolate frosting was a bit too runny, I used 40 g of butter instead of 100g, doh!!!)
Cupcakes can be garnished with chopped Crunchie. Serve with a smile and oh, life will be sweet!
The end product, the frosting could be better but oh well, flawed cupcakes taste better anyway. :P