Nutty Brownies Cupcake Quick meal ideas

Cupcake one of my favorite foods, You might also like to eat this cake, it tastes delicious taste of chocolate filled makes me feel sway in my tongue like loss that hearing house music. And on second thought it is better than buying we also try to bake it at home, just to fill time and perhaps there is also a hobby.

Adapted from Linda Collister's recipe book.

Yield 24 small cupcakes.

The materials are:

• 100 g Valrhona 70% chocolate

• 115 g unsalted butter

• 200 g light brown sugar

• 1 tbsp Vanilla essence

• 4 Eggs yolk ( 60-65 g each with shell)

• 2 eggs white(60-65 g each with shell)

• 1/2 tsp salt

• 100 g all purpose flour

• 1 tsp baking powder

• 15 g Valrhona Cocoa powder

• 100 g Pecan, chopped and toasted for 15 minutes at 170 degree Celsius

• 50 g Dried raisin, simmer in boiling water for about two minutes, drained and powder with 1 tsp all purpose flour, to prevent the fruits sinking during the baking process.

• 24 small size cupcake holder.

This to make Nutty Brownies Cupcake below :
1. Preheat the Oven at 180 C.
2. double boil chocolate and unsalted butter, stir until it melt.
3. shift together, all purpose flour, baking powder and cocoa flour, set aside.
4. Beat the yolk for 1 minutes at low speed, then add in the light brown sugar and vanilla essence, increase the speed to high, mix for 10 minutes.
5. Beat egg white , add in salt, beat until stiff.
6. Fold into egg mixture.
7. Fold in half of the flour mixture, remember to start with flour and end with flour too.
8. Fold in half of the chocolate mixture, pecan and raisin.
9. Continue fold in the balance amount of chocolate mixture, pecan and raisin, end with 50 g of flour mixture. Do not over fold!
10. Bake in the preheat oven for 15 minutes. Don't over bake them remove from oven, leave to cool. Serve with a scoop of Vanilla ice-cream.
Reference[Gourmet journey]

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