Not that I need another chocolate cake recipe in my arsenal BUT I just had to try the recipe which I found on the back of a Nestle cocoa wrapper and naturally turned them into cupcakes. They were light, soft and spongy. I was undecided on how to dress these airy treats – icing, glaze, caramel, whipped cream, jam, crunchy peanut butter, then I thought about a light dusting of icing sugar served with a scoop of ice cream would make a nice dessert. Turns out our ate them undressed.
Nestle Cocoa Cupcakes
125ml hot water
10 ml baking powder
3 eggs seperated
5ml vanilla essence
Preheat the oven to 200°C.
Mix the cocoa with the water and allow to cool.
Sift the flour baking powder and salt together.
Combine the egg yolks, oil, sugar, vanilla essence and cocoa mixture
Add the liquid ingredients to the dry ingredients and mix though.
Beat the egg whites until stiff and fold gently into the cocoa mixture.
Divide the mixture into 12 muffin tins lined with paper cases.
Bakes for 12 to 15 minutes.
To Microwave – I did not try this metod
Pour the mixture into a 21cm plastic ring mould.
Microwave on medium high heat for 10 to 12 minutes.
When at home, my normal Monday afternoon routine is to drop off our housekeeper, pop into our local grocery store to buy milk and the You Magazine, head home, make a cup of tea and sit down to the crossword puzzles. I used to submit my entries each week but sadly never won any of the prizes. No matter, it’s fun all the same completing the blockbusters. Pete made a trip home a while back and brought me 2 You magazines – oh what bliss to sit with pencil in hand and get the brain working again. 😀
In one of the issues was an article on beer and of late, there has been a lot of buzz about beer pairing so thought I would share the pairing portion of the article with you for what it is worth.
I don’t drink beer but do bake with it and a favourite that always goes down well as an accompaniment with a braai (barbecue) is Guinness Bread.
Phoenix - a local Mauritian beer
HOW TO PAIR BEER AND FOOD
Look for matching flavours and aromas. For instance, the herby, bitter taste of hops in beer goes well with lightly spiced food such as meat or fish. Also experiment with contrasting flavours. Try combining bitter beer with sweet dishes, for instance.
Match the richness of the food with the strength of the beer. Delicately flavoured food, for instance, requires a soft beer; strongly flavoured beer (intensity is derived from among others alcohol content, malt character, hop bitterness or sweetness).
Think of ale as red wine and lager as white wine.
The more bitter the beer the more flavourful the food should be.
Match richly flavoured food with beer that has a higher alcohol content.