Sunday, September 7, 2014

Funfetti Mug Cake

A soft, light and fluffy cake loaded with sprinkles and topped with vanilla frosting, that takes only seconds to bake! The sprinkles give you an explosion of colour as you dig into it.

I found this recipe by accident. An extremely lucky accident, I should say.

This morning I was having trouble keeping awake. Studying chemistry naturally puts me to sleep so I had to find a way to wake myself up. So I turned to my treasure trove of food-related posts on Google+. I was instantly awake and alert and also filled with a craving for something baked. A cake perhaps.....Then the words 'mug cake' caught my eye.

I watched the video where Gemma Stafford makes 5 different kinds of mug cakes (you can find it here). It looked so quick and easy, I knew I had to make one right away!

I used a Vanilla Frosting but you could use pretty much any kind of frosting with this cake. It's up to you =)
Gemma uses a Bubblegum frosting with this cake that looks pretty good too! You can find the recipe in the link above.

Funfetti Mug Cake (Makes 2)

2 tbsp (2 oz/60g) unsalted butter
1 large egg
2 tbsp milk
4 tbsp (50g) granulated sugar
1 tsp vanilla extract
6 tbsp plain flour
3/4 tsp baking powder
a pinch of salt

In a heat-proof bowl, melt the butter in the microwave. Let it cool.
Whisk in the egg, then the sugar, milk and vanilla.
Sift in the flour, baking powder and salt and mix well. Add the sprinkles.
Divide the batter between two mugs and microwave for 50 seconds. Be careful not to overcook them as they can go dry (One of mine did because I left it in for a minute)
Let the cakes completely cool before you frost them.


Tuesday, September 2, 2014

The Best Chocolate Chip Cookies. Ever.

I've found it. The perfect choc chip cookie. I have to thank Sally who is the creator of the most awesome blog, Sally's Baking Addiction. Her recipes are so innovative and her photos make them so much better.

These cookies really are soft and chewy and thick as she describes.She explains the whole process of making this cookie here, with the science behind each step which I found extremely helpful and I learnt a whole lot about my friend the Chocolate Chip Cookie and the love that goes into it. You don't need to use a mixer but that doesn't make them tiring to make. These cookies are way too easy to make and what's more, you really enjoy it.

Lately I've been making Nigella's Choc chip cookie recipe because it used melted butter which was much easier for me. I found that it made the cookies just a bit more chewy but they never came out soft, the way I like it. Sally's recipe uses cornstarch, it gives the cookies a very soft consistency. You also have to chill the dough for a good 2-3 hours if you want the perfect cookie. I got very impatient and almost put the dough into the freezer so it would chill faster. But I was afraid it would affect the texture of the cookie so I left it alone. Later I left a comment on Sally's blog asking her if it's okay to chill the dough in the freezer and she said this would create some frozen spots of dough with some chilled. So no, I am never going to chill any kind of cookie dough in the freezer. Sometimes being patient gives you the best results =)

Get the recipe for this awesome cookie HERE.

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