Monday, July 29, 2019


adapted from : & you tube...
makes :    16 pcs
(moist & delicious)

Cream Cheese Batter :

60  gm  cream cheese,  room temperature
35  gm  icing sugar
20  gm  whipping cream 'Dairy'
1  egg  yolk  (me :  grade A)
1/2  tsp.  vanilla extract
1  tbsp.  cake flour

Chocolate Batter :

50  gm  milk
1  tbsp.  Instant coffee granules
1  tbsp.  rum  (me :  omit)
50  gm  cake flour
3  gm  baking powder
20  gm  cocoa powder
70  gm  unsalted butter
pinch of salt
60  gm  granulated sugar
1  egg  (grade A)
60  gm  chocolate chips

Directions :

Preheat oven to 180'C.  Put papercups into muffin tins.
Heat milk in a microwave (600 W) for 30 seconds.
Mix in Instant coffee granules and stir, let it cool before using.
Beat cream cheese until soft, put icing sugar into the bowl, beat to combine.
Put the egg yolk, whipping cream and vanilla extract into the bowl, beat to combine.
Mix in the flour, mix to combine, set aside.
Chocolate Batter :   Sift flour, baking powder and cocoa powder together, set aside.
Beat the butter and salt until soft, put the sugar into the bowl, beat until light in color.
Put the egg into the bowl, beat to combine.
Pour half of the sifted flour mixture into the bowl, mix to combine.
Pour milk and coffee mixture into the bowl, beat to combine.
Pour the rest of the sifted flour into the bowl with chocolate chips, fold to combine.
Pour cream cheese batter into the bowl.  Fold only 1-2 times.
Divide the batter into the prepared tins.
Bake for 20-25 minutes, or until the toothpick insert into the center comes out clean.

INFO :   you may watch 'video' for more detail.

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