With the annual office potluck is just over one week away, I deemed the weekend an appropriate period for testing out potential options. Technically, I could have skipped the experimentation altogether, for I realized afterwards that my creations would be enjoyed by members of the team regardless of how the products fared on my own rating scale.
14 eggs (or was it 15?), 4 hours of active labour, and 2 hours of dishwashing later, the day's mission was complete.
1) Coffee Cupcakes
The recently uploaded Easy Chocolate Cupcake recipe had me lusting for the airiness of the Halloween Chocolate Cupcakes, a seven-year old formula that succeeded in inducing a wow factor even seven years later. Instead of chocolate though, I hankered for the toasty bitterness of coffee, concurrently seeking to deplete the remainder of my Nescafe Gold Espresso.
The recently uploaded Easy Chocolate Cupcake recipe had me lusting for the airiness of the Halloween Chocolate Cupcakes, a seven-year old formula that succeeded in inducing a wow factor even seven years later. Instead of chocolate though, I hankered for the toasty bitterness of coffee, concurrently seeking to deplete the remainder of my Nescafe Gold Espresso.
Conceptually, the swap should have been as easy as the elimination of cocoa powder and dissolution of espresso powder into the specified quantity of hot water. Fuming due to familial dysfunction, I had forgotten to measure the precise amount of instant coffee used. Amidst my hot-headed state, I had likely also forgotten to compensate removal of cocoa powder with additional AP flour.
The modified ingredient list was as follows:
Yield: 9 standard muffins
The modified ingredient list was as follows:
- ̶1̶2̶0̶ g → 170 g AP flour
- ̶5̶0̶ ̶g̶ ̶c̶o̶c̶o̶a̶ ̶p̶o̶w̶d̶e̶r̶
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 100 g granulated sugar
- 120 g hot water
- ̶1̶/̶2̶ → 3 tsp espresso powder
- 120 g milk
- 50 g oil * I used canola
- 1 egg
Yield: 9 standard muffins
Sunday's recipe would supposedly produce 25 mini cupcakes. Adapting the formula for a standard-sized muffin tin, I achieved a total of nine cupcakes. These would baked at 375 F for 9 mins, then 350 F for 6 mins.
The absence of cocoa powder had initially spurred some reservations, for I was unsure whether the baking soda would have sufficient acid to aid in the leavening reaction. Then, in recalling that coffee is also acidic, these worries were buried promptly. The final products did not emerge alkalinic either - I was safe.
The absence of cocoa powder had initially spurred some reservations, for I was unsure whether the baking soda would have sufficient acid to aid in the leavening reaction. Then, in recalling that coffee is also acidic, these worries were buried promptly. The final products did not emerge alkalinic either - I was safe.
A handful of the cupcakes featured pointy peaks beyond just the typical dome. These had likely been over-filled, causing raw batter to surge from the centre while baking.
The base of the cupcakes retained noticeable dampness even after baking and cooling, making the liners difficult to remove. In reviewing the cross-section, I'd observe the peculiar travel of air bubbles: the configuration was almost akin to the interior of Vietnamese honeycomb cake, being somewhat stringy instead of circular.
The base of the cupcakes retained noticeable dampness even after baking and cooling, making the liners difficult to remove. In reviewing the cross-section, I'd observe the peculiar travel of air bubbles: the configuration was almost akin to the interior of Vietnamese honeycomb cake, being somewhat stringy instead of circular.
There was no hiding it: Coffee was lacking - nonexistent even. While the hue was appropriately brown, the profile was distinctly devoid of aroma. As anticipated, the cupcake itself was quite light, enabling elevation via addition of frosting (buttercream of ganache) or being maintained as a simple tea cake.
Excess matcha glaze did not overwhelm the creation, but nor did it create a cohesive profile. It merely flowed over the Halloween-themed liner, adhering to the exterior and shattering in any and all attempts to remove the inedible piece.
As far as production quality, I can confidently declare proper techniques and, consequently, proper visuals. Derelict is merely the presence of coffee - back to Sunday's roster it is.
Excess matcha glaze did not overwhelm the creation, but nor did it create a cohesive profile. It merely flowed over the Halloween-themed liner, adhering to the exterior and shattering in any and all attempts to remove the inedible piece.
As far as production quality, I can confidently declare proper techniques and, consequently, proper visuals. Derelict is merely the presence of coffee - back to Sunday's roster it is.
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2) Peppermint Swirl Brownies
Variations of peppermint brownies is often a holiday favourite. Milder than candy cane-containing renditions, I set out to craft a two-toned specimen that could possibly constitute a candidate for the upcoming potluck.
Variations of peppermint brownies is often a holiday favourite. Milder than candy cane-containing renditions, I set out to craft a two-toned specimen that could possibly constitute a candidate for the upcoming potluck.
Frankly, Sunday Baking's Mochi Brownie recipe is too sweet for my liking. However, olive oil or neutral oil containing renditions aren't that much better. Having seen success in a swirled creation previously, I decided to formulate a Peppermint Swirl Brownie using Sunday's recipe as a guideline.
Using two eggs, the ingredient list was easy to halve. That said, results are never guaranteed when introducing modifications.
Sunday's original ingredient list is as follows:
Using two eggs, the ingredient list was easy to halve. That said, results are never guaranteed when introducing modifications.
Sunday's original ingredient list is as follows:
- 2 eggs
- 110 g granulated sugar
- 170 g dark chocolate (58%)
- 65 g unsalted butter
- 20 g cornstarch
- 10 g cocoa powder
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