brochure newsletter

Jekk Joghgobkom 06.04.2019

EASTER EGG CHOCOLATE FUDGE CUPCAKES

Makes 12

Ingredients

200g soft butter

100g light soft brown sugar

100g caster sugar

40g cocoa powder

200g self-raising flour

100g dark chocolate, chopped

3 large eggs

150ml soured cream

1 tbsp vanilla extract

12 small Easter eggs, frozen

6 mini Easter eggs

For the fudge frosting

250g dark chocolate, chopped

250g soft butter

250g icing sugar, sifted

2 ½ tsp vanilla extract

 

Method

-          Preheat the oven to 180C/Gas4; line a deep muffin tin with paper cases; double up the cases if they are quite thin

-          Beat the butter and sugars until lighter in colour and fluffy, about 5 minutes

-          Sift the cocoa and flour into another bowl; melt the chocolate in short bursts in the microwave; leave to cool for a few minutes

-          Add the eggs to the butter and sugar mixture, adding a spoonful of flour after each one

-          Fold in the remaining flour making sure not to overmix, then fold in the melted chocolate, soured cream and vanilla extract

-          Add a spoonful of the batter to the bottom of each of the paper cases then place a frozen, unwrapped Easter egg on its side into the middle of each cake; spoon over more batter and smooth the surface; make sure you don’t overfill the cases, but that the Easter eggs are completely covered

-          Bake for 20-25 minutes until the sides are set, there will still be a little wobble in the middle, then gently transfer them to a rack and leave to cool

-          Make the frosting by melting the dark chocolate as before, then leaving to cool slightly; whisk the butter and icing sugar together then drizzle in the cooled chocolate and the vanilla and whisk until fluffy; spread over the cakes and top with a halved mini Easter egg

 

CUPCAKES TAC-CIKKULATA BIL-BAJD TAL-GHID

Tohrog 12

200g butir artab

100g zokkor ismar carr u artab

100g zokkor fin

40g kokodina

200g dqiq self-raising

100g cikkulata skura mfarrka

3 bajdiet kbar

150ml soured cream

Mgharfa estratt tal-vanilla

12 il-bajda tal-Ghid zghar, iffrizati

6 bajdiet tal-Ghid zghar hafna

Ghall-icing tac-cikkulata

250g cikkulata skura mfarrka

250g butir artab

250g icing sugar, mgharbul

2 ½ kuccarini estratt tal-vanilla

 

-          Sahhan il-forn ghal 180C/Gas4; iksi tray tal-muffins fond, bil-forom tal-muffins tal-karti; poggi tnejn jekk il-karta tkun irqiqa

-          Habbat flimkien iz-zewg tipi taz-zokkor ghal madwar 5 minuti, sakemm jiccaraw u jihfifu

-          Gharbel il-kokodina u d-dqiq go skutella ohra; dewweb ic-cikkulata gol-microwave; halliha tiksah ghal ftit hin

-          Zid il-bajd wahda, wahda, mat-tahlita tal-butir u taz-zokkor u zid mgharfa dqiq wara kull wahda

-          Dahhal il-kumplament tad-dqiq fit-tahlita; oqghod attentata li ma thawwadx wisq; imbaghad dahhal ic-cikkulata mdewba, is-soured cream u l-estratt tal-vanilla

-          Poggi mgharfa mit-tahlita fil qiegh ta’kull forma tal-muffins imbaghad poggi bajda tal-Ghid iffrizata u bla karta, fin-nofs, fuq genbha; poggi ftit izjed mit-tahlita fuq il-bajda u lixxa l-wicc; oqghod attentat li ma timlix il-forom wisq izda kun zgura li l-bajda tkun mghottija kompletament

-          Sajjar ghal bejn 20-25 minuta sakemm il-gnub ikunu ghaqdu u n-nofs ikunu ghadu ftit mahlul, imbaghad poggihom bil-mod fuq rack tal-wire biex jikshu

-          Biex taghmel l-icing, dewweb ic-cikklulat bhal qabel u halliha tiksah ftit; habbat il-butir u l-icing sugar flimkien imghaghad raxxax ic-cikkulata u l-vanilla u kompli habbat sakemm it-tahlita tihfif; idlek l-icing fuq il-cakes u poggi nofs bajda zghira hafna tal-Ghid

What's on

15th August 2019 ~ Opening hours

15th August 2019 ~ Opening hours

15th August 2019 ~ Openin...
Read more

Summer brochure link

Summer brochure link

Summer brochure link...
Read more