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08 August 2008

oops I did it again.......

Once again I prove true why you should never let me near anything hot. I burnt myself again on the oven :( This time though, I wasn't making pizza with friends, I was trying out a new cupcake recipe. I took a white chocolate mud cupcake recipe and turned it into double white chocolate, strawberry and cointreau cake. I halved the original recipe, stupidly thinking that I'd get a smaller then usual sized mixture. Stupid once again. When a recipe goes from 4 cups of flour down to 2, you know that it will be smaller then the original, but its still going to be a normal sized cake. My plan was to bake it in these really cute mini cake pans I got. There are stars and love hearts, as well as 2 mini spring form. So a bowl of cake batter later I have 2 stars, 2 hearts, 2 rounds as well as 6 cupcakes in the oven and then the leaking happens. I had forgotten to line the bottom of the springforms so the batter was leaking through the bottom as it heated up. Nothing a layer of foil can't fix! Now I have to clean the oven. Have I mentioned that I have no white sugar in the house either so my lovely white cake with now be a shade called raw sugar.


The upside is that the batter tasted fantastic, they aren't gluten free or vegan which means I get to see what the recipe is like before I start tinkering.


White Chocolate Mud Cake with Cointreau Strawberries


handful dried strawberries chopped

cointreau

2 cups plain flour

¾ tsp baking powder

250g butter, chopped

150ishg white chocolate, chopped

1c milk

2c caster sugar

2 eggs (I used 3 as mine were tiny)

1 tsp vanilla extract

150g white chocolate chopped, extra

cointreau extra


Put strawberries in a small bowl and cover with cointreau, leave over night or until the strawberries have absorbed most of the cointreau.

Preheat oven to 155°C and grease cake tins.

Sift flour and baking powder into a bowl, whisk to create a hole in the middle and set aside.

In a medium saucepan over low heat melt, butter, white chocolate, milk and sugar until smooth. Cool to room temperature.

Whisk eggs one at a time into the chocolate mixture the add vanilla and beat until well combined.

Add chocolate mixture to the flour and mix until combined. Add in the strawberry and cointreau mixture then the extra chopped chocolate. Mix until combined. Have a taste and add more cointeau if needed. Taste should be there but not overpowering everything else.


Divide evenly among cake tins and bake for ~ 40 min

If you've made cupcakes start checking around 30 min


So, my oven is slow, the cupcakes too about 40 min and were still a little under done, the hearts took the same. Stars and circles took just over an hour. Photos are below















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