White Choc-chip Cupcakes

When talking about cupcakes, my heart lights up with delight! my little 3 year old niece adore them so much and i had to be different with them to keep his tastbuds interested in enjoying and delighting:) today i made these soft moist and delectably sweet llittle cupcakes for my darling..

you need:

Flour 1 1/2 cups
Baking powder 3 teaspoons
Coco powder 1/2 cup
Castor sugar 1 cup
Brown sugar 1/4 cup
Butter 100 gms
White choc-chips 1 cup
Eggs 2
Salt 1/4 teaspoon
Honey 1 teaspoon
Milk 1/2 cup
Vanilla essence 1 tsp

Steps:

Beat butter and sugar together until light and fluffy. Add eggs one by one and beat wee for about 3 minutes. Add salt and vanilla essence and beat again for a minute.

Coat white chocolate chips in little flour and keep aside. Sift dry ingredients together and mix in the egg mixture by folding lightly with a wooden spoon. Add coated chocolate chips and fold in milk gradually and finally a teaspoon of honey.

Pour in cupcakes moulds and bake for about 10-15 minutes.

Awesome, moist, delicious cupcakes are ready and can be enjoyed on their own!
 

Chocolate Cashew Bread

Ingredients:

2 cups flour

12 cup sugar

1 tbsp baking powder

12 tsp salt

1 egg

34 cup milk

12 cup cooking oil

1 13 cups semisweet chocolate (pieces)

1 cup cashews

cashews (coarsely chopped for topping optional)

Steps:

Preheat oven to 350 degrees. Grease bottom and 1/2" up sides of an 8"x4"x2" loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside. In medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to the flour mixture. Stir until just moistened (batter should be lumpy). Fold in 1 c of the chocolate pieces and the 1 c of cashews. Spoon batter into prepared pan; spread evenly. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight. Before serving, in a small saucepan, combine remaining 1/3 c chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Drizzle chocolate mixture over loaf. If desired sprinkle additional coarsely chopped cashews on top. Let stand until chocolate sets.

Chocolate Caramel Slice

I love slices, specially the presentations and preparations that make them lovely and delicious. This recipe is inspired by my favorite recipes portal , www.taste.com.au, with a Bliss touch! ..each piece has the surprise of sticky caramel sandwiched between the chocolate and biscuit layers.

Base

• 1 cup plain flour, sifted
• 1/2 cup brown sugar
• 1/2 cup desiccated coconut
• Lemon zest 1/2 tsp
• 125g butter, melted

Filling

• 400g can sweetened condensed milk
• 1/4 cup Semi-sweet chocolate chips
• 2 tablespoons golden syrup / honey
• 60g butter, melted

Topping

• 60g walnuts chopped
• 125g cooking chocolate, chopped

Steps:

1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
   
2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
   
3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
   
4. Make topping: Place chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Stir in walnuts. Pour over caramel. Refrigerate to set. Cut into squares to serve.