The party was a lot of fun. I guess sweets and wine make everyone happy because everyone (especially me) was laughing all night long.
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Burnt Butter Cupcakes
(adapted from How to be a Domestic Goddess)
White Chocolate & Strawberry Tart
Chocolate Cake
(made by restaurant "Apt 1B" on Sedeno St, Salcedo Vill)
Hardy's Nottage Hill Chardonnay 2005 (Australia)
Valdivieso Malbec 2003 (Chile)
(adapted from How to be a Domestic Goddess)
White Chocolate & Strawberry Tart
Chocolate Cake
(made by restaurant "Apt 1B" on Sedeno St, Salcedo Vill)
Hardy's Nottage Hill Chardonnay 2005 (Australia)
Valdivieso Malbec 2003 (Chile)
Burnt Butter Cupcakes
Keep this recipe and never lose it.
For the cupcakes:
1 1/4 stick (150 grams) butter
1/2 cup flour
1 3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/4 cup + 1/2 tablespoon muscovado sugar
2 large eggs
1 teaspoon vanilla exrtact
2-3 tablespoons milk
For the icing:
1 1/4 stick (150 grams) butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
1-3 tablespoons milk (optional)
Preheat the oven to 200 C. Melt butter in a small saucepan until it turns a dark golden color. Strain into a bowl or cup to remove sediment. Let the butter solidify at room temperature or, if its to the weather is too hot, in the fridge for about 40 minutes (it should be solid but not hard), then mix thoroughly until smooth.
Put all the cake ingredients, except the milk, in a food processor and blend to a smooth batter. Add the milk and pulse until well combined.
Divide the batter between paper cases set in a 12-cup muffin pan and cook for 15-20 minutes.
For the icing: Melt and solidify the butter the same way you did for the cakes. Place all the icing ingredients, except milk, in a food processor and blend until smooth. Add enough milk to make it spreadable (you may not need to add milk if the consistency is smooth enough). I placed everything, including the milk, into the processor and came out with a very thin consistency. To remedy the situation, I added 4 teaspoons of flour. It turned out just fine.
Keep this recipe and never lose it.
For the cupcakes:
1 1/4 stick (150 grams) butter
1/2 cup flour
1 3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/4 cup + 1/2 tablespoon muscovado sugar
2 large eggs
1 teaspoon vanilla exrtact
2-3 tablespoons milk
For the icing:
1 1/4 stick (150 grams) butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
1-3 tablespoons milk (optional)
Preheat the oven to 200 C. Melt butter in a small saucepan until it turns a dark golden color. Strain into a bowl or cup to remove sediment. Let the butter solidify at room temperature or, if its to the weather is too hot, in the fridge for about 40 minutes (it should be solid but not hard), then mix thoroughly until smooth.
Put all the cake ingredients, except the milk, in a food processor and blend to a smooth batter. Add the milk and pulse until well combined.
Divide the batter between paper cases set in a 12-cup muffin pan and cook for 15-20 minutes.
For the icing: Melt and solidify the butter the same way you did for the cakes. Place all the icing ingredients, except milk, in a food processor and blend until smooth. Add enough milk to make it spreadable (you may not need to add milk if the consistency is smooth enough). I placed everything, including the milk, into the processor and came out with a very thin consistency. To remedy the situation, I added 4 teaspoons of flour. It turned out just fine.
