Tag Archives: dutch cocoa

Chocolate Orange Pudding Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Orange Pudding CakeChocolate Orange Pudding Cake is perfect for a summer chocolate fix.  No matter what time of the year I love chocolate.  This cake goes together in minutes after the ingredients are assembled. It uses a bowl and a whisk as well as a few measuring tools.

This, like every pudding cake, is made in two layers.  The cakey part of this Chocolate Orange Pudding Cake is on the bottom.  The second layer consists of dry ingredients sprinkled over the cake portion.  Very hot or boiling water, mixed with a few more ingredients is poured over the dry ingredients and when baked, forms the sauce. It’s almost like magic. Continue reading

Chocolate Orange Raisin Bread-A Favorite Homemade Bread

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Homemade Bread, Chocolate Orange Raisin Bread

 

 

 

 

 

Chocolate Orange Raisin Bread – A Favorite Homemade Bread

Perfecting this Chocolate Orange Raisin Bread was exhilarating for me. I have been fascinated with chocolate bread for more years than I care to remember.  Almost every recipe I read mentioned the denseness of the bread. Every chocolate bread I made was dense. In fact, I have a Chocolate Cherry Bread on my blog that is also dense.  Good, but dense. There had to be a way to lighten up the dough and make a moist, light and flavorful loaf.

I was reminded of this quest when I saw a Chocolate Bread recipe by David Lebovitz.  Again, he mentioned the dense word.  After giving the problem some thought I came up with the answer – and it was right in front of me all the time – a sponge. Continue reading

Malted Milk Frosted Cupcakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost Cupcakes

I have never outgrown my love for malts and these Malted Milk Frosted Cupcakes are a natural extension since I grew up making malts in my father’s drugstore.  The more malt powder the merrier as far as I was concerned.  Frosting for these cupcakes packs a powerful punch of malt.

You will never see an easier cupcake to make than these.  One batter becomes two by adding a bit of cocoa to half of the white batter. The black and white batters are dropped one on top of the other and mix while baking.

When making Malted Milk Frosted Cupcakes I wanted to see the difference between baking the cupcakes in papers or just the bare pan.  I was amazed by the contrast between the two in looks.  As you can see the one in the paper was much better formed than the one that was baked in a sprayed tin with no paper.  When it rose to the top of the pan, it flattened out and went horizontal instead of vertical.  So for the best looking cupcakes use a paper liner.  If you don’t want to serve them in the papers, it is best to freeze them, then remove the papers.  The cupcake has a better look since the paper doesn’t remove any of the cake as it can when they are at room temperature.Comparisons between the Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost Cupcakes

You can make these Malted Milk Frosted Cupcakes any size you want from minis to regular size to Texas-size by adjusting the time and amount of batter one way or the other.Ingredients for Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost Cupcakes

Malted Milk Frosted Cupcakes

2 1/4 cups all purpose flour (315 grams or 11 ounces)
1 2/3 cups sugar (330 grams or 11 1/2 ounces)
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter (140 grams, 5 ounces or 10 tablespoons)
1 1/4 cup milk
1 teaspoon vanilla
5 egg whites (160 grams or 5 2/3 grams)
1/4 cup dutch cocoa or black cocoa (30 grams or 1 ounce)

Preheat the oven to 350°F. Line the muffin tins with paper. Set aside.

Combine the flour, sugar, baking powder, salt, butter, milk, and vanilla in a mixing bowl.  Ingredients for Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost CupcakesBeat on low speed for 30 seconds.  Raise the speed to high and, scraping the bowl occasionally, beat for 2 minutes.  Add the egg whites and beat on high for 2 minutes, scraping from time to time.

Divide the batter in half (about 615 grams or 21 1/2 ounces in each bowl).  Stir the cocoa into one half.  Cocoa in half the batter for Malted Milk Frosted Cupcakes,Cupcake Frosting, Cupcake Frosting Recipe, How to frost CupcakesCocoa stirred into batter for Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost CupcakesWith a number 40 disher/scooper, drop the white batter in the bottom of the cups. White batter in cups for Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost CupcakesWash the disher/scooper and drop the cocoa batter on top.Chocolate batter on top for Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost Cupcakes Alternatively, drop about 1 1/2 tablespoons of batter into the bottom of the paper liner and again into the top. The cups will be about 3/4 full.

Bake for 15 to 18 minutes or until a tester comes out clean.  Cool.Baked cupcakes for Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost Cupcakes

Malted Milk Buttercream

This buttercream takes a lot of liquid because the malted milk powder soaks it up.  It is also necessary to have enough liquid and beat it long enough to make sure it is smooth and not gritty from the malted milk powder.Frosting ingredients for Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost Cupcakes

2 sticks butter, softened (225 grams or 8 ounces)
3 1/2 cups powdered sugar (400 grams or 14 ounces)
2 cups malted milk powder (280 grams or 10 ounces)
3/4 to 7/8 cup heavy or 40% cream

Combine the butter, sugar and malted milk powder in the bowl of a mixer.  Add 1/2 cup cream.  Beat on low to combine.  Raise the speed of the mixer to medium and beat until smooth and lighter.  Add additional cream as necessary to pipe or spread.Batter mixed for Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost Cupcakes

After the cupcakes have cooled, pipe the buttercream with a 1/2” open star, or spread with the buttercream. Malted Milk Frosted Cupcakes, Cupcake Frosting, Cupcake Frosting Recipe, How to frost Cupcakes

The Malted Milk Frosted Cupcakes may be stored for several days at room temperature or frozen for several months, well wrapped.  Thaw at room temperature.

Yield:  About 28 regular size cupcakes.

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Cocoa Fundamentals Natural vs. Dutched

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Cocoa Fundamentals Natural and DutchedOne of my readers and I got into an interesting conversation about the fundamentals of cocoa. It dawned on me I don’t have a post about the difference between the dutched and non-dutched or natural cocoa.  They can be confusing but understanding them will help.

In a single sentence, the difference between the two is the natural cocoa is acidic and the dutched cocoa isn’t. However, there is more to know than that. Because of the acid content or lack of it, which leavening is used makes all the difference. Continue reading