Tuesday, July 17, 2007

Crunch A Cadbury

Big bro brought over bags of chocolates after his vacation. Ranging from Rochers to Tolberone. So does Cadbury chocolate bars. Everyone loves Cadbury. To some, it might be too sweet if it's compared to dark chocolate. It differs. Cadbury is categorized as milk chocolate, hence, it melts easily than the other chocolates. My keyboard is sticky and yes, I can tell you that I'm drooling non-stop when it comes to milk chocolate. Since the entire family can't help to wipe off the chocolate bar, I volunteered to wipe them off. Little did I know that I'm actually allergic to anything which is made out of cocoa and more importantly, the high content of sugar contained in the chocolate bar. OoOoOOhhh, wasted. (*Frowns*)

Thinking of the most appropriate thing I should end up doing, I jump on to the bandwagon. Ending up, dumping half of the Cadbury Crunchy chocolate bar into the cake batter. And yes, I didn't even put up a mighty wide smile until I tasted the cupcake. The cupcakes were small, regular in size. It really tasted cakey, not as moist as Magnolia's cupcakes.

Honey and two handfuls of chocolate chips were added into the cake batter, and caramel buttercream were readily whipped up beforehand. Since caramel blends in well with salted confectioneries, we were so excited when we came out with an idea; using the salted nuts as garnishing. Hence, it was christened as Cadbury Crunchy Honey Cupcake With Caramel Buttercream And Salted Nuts. Phew. The cupcake was cute, pairing it up with a Cadbury chocolate cutout, it was even cuter! Family loves it, they raved on it as they think that it's a waste if the Cadbury chocolate cutouts were dumped into the garbage bin. Okay, okay, one thumb up. (*Devilish Grin*)

Cadbury Crunchy Honey Cupcake With Caramel Buttercream And Salted Nuts

For the cupcakes (Approximately 24 regular cupcakes);
100g butter
1/4 cup caster sugar
2 eggs
1 tablespoon pure honey
1 teaspoon vanilla extract
100g melted Cadbury Crunchy Chocolate
100g chocolate chips (optional)
1-1/4 cups self raising flour
24 cutouts of Cadbury Crunchy Chocolate, for topping decoration

1. Preheat oven to 180''C. Line the cupcake pan with papercups.
2. Cream butter and sugar in a mixing bowl with an electric mixer until pale in color and creamy.
3. Mix in the eggs gradually, beating thoroughly after each addition. Add in the honey and vanilla extract, mix till combined.
4. With a wooden spoon, fold in the melted Cadbury Crunchy Chocolate and chocolate chips (*optional*).
5. With the same ol wooden spoon, fold in the sifter self raising flour and stir the cake batter lightly till combined.
6. Spoon 3/4 cup batter to the paper cups and bake for 15-20minutes, depending on the size of the cupcake or test it with a skewer; the skewer will come out clean after it had been inserted into the centre of the cake.
7. Cool cupcakes on wire rack.

For the Caramel Buttercream;
113g butter
2 tablespoons water
1/4 cup brown sugar
1 teaspoon vanilla extract

1. Combine water and sugar in a small pan. Stir over low heat till sugar dissolved. Then, boil and simmer till liquid reduced by half. Remove from heat and let cool. This is the caramel mixture.
2. Beat butter with an electric mixer till creamy in texture. Mix in the vanilla extract. Add in the caramel mixture. Mix till combined.

For the Salted Nuts;
1/2 cup of groundnuts
1 teaspoon salt

1. Finely ground the groundnuts in a blender.
2. Add in salt. Mixed till well combined.

1. Top the cupcake with caramel buttercream.
2. Sprinkle a pinch or two of the salted nuts onto the cupcake.
3. Finish off with a Cadbury Crunchy Chocolate cutout!