Cupcakes.

Our “Delcie’s – Desserts in Cups” are often being mistaken with what is currently easily available out there in the market – Cupcakes.

Yes, we are talking about the traditional cupcakes here.

You may ask, what is the difference between our Delcie’s Desserts in Cups vs. Cupcakes?

Cupcakes as describe in wikipedia.com, is a small cake served in a small paper cup case that is usually bake in an oven, designed to serve one person.

Whereas, our Delcie’s Desserts in Cups is simply not a piece of cake. Pun intended or not, we meant what we said.

Our desserts are inspired by Trifle. It’s an English layered dessert dish that is made up of sponge cake, whip cream, fruits, gelatin, jelly, liquor, nuts and/or custard. In order to present the layers, trifles are usually served in transparent glassware.

Adopting what we know about trifles, we created our very own cheese mousse layered dessert recipe that does not contain gelatin and liquor, served in transparent cups -literally cake in a cup.

With our unique almond nut crust as base, a piece of vanilla sponge cake is placed on top of it and then, fused with our delighting cheese mousse mixture. Delcie’s is definitely more than a piece of cake.

Suddenly, I had this craving for cupcakes. Thus, I took out my cupcake recipe and did a little baking earlier on. I’ve listed down the recipe for you and explained a few easy steps on how to bake a delicious fluffy cupcake.

Try it and you’ll love it!

Ingredients

100g Cake Flour
75g Butter
75g Sugar
1 Egg
1 tsp Vanilla Essence

1 Cupcake baking pan
6 Cupcake cases

Directions:

1. Preheat oven temperature to 190 degree Celsius.
2. Cream butter and sugar together in a mixing bowl. Make sure that you do not over cream mixture until butter melt. If butter melts, cupcake will not produce a fluffy texture.
3. Whisk eggs in another bowl until little foam appears on the surface and pour egg gradually into cream mixture. The air bubbles in the egg foam will help raise the cake during baking.
4. Continue creaming the rest of the eggs into the mixture. (If mixture curdle (mashed tofu-like), take a spoon of flour and mix into the mixture – usually happens when eggs is cold or butter has melted)
5. Sieve flour. Sieving incorporate air into mixture
6. Fold in flour gradually into mixture with a tablespoon. Folding action helps to trap air within the mixture.
7. Final mixture should have a dropping consistency. If mixture is too hard or mixture does not drop from spoon, mix in milk until dropping consistency is formed.
8. Scoop mixture with a tablespoon and drop it into the cupcake cases.
9. Put to bake for 15-20mins until golden brown.

Cream mixture should be in dropping consistency.

Cupcakes should rise if air is incorporated properly into mixture.

Cupcakes before frosting.

That’s all folks. Till next time.

Cheers,
Delcie

~ by delciesdesserts on 19 August 2008.