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Monday, April 8, 2013

Community Dinner at John & Lu's - Sophia's Birthday Bash Edition (April 7th 2013)

Brigadeiro Preto

1 can condensed milk
4 tbsp cocoa powder
1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk and the cocoa. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls and roll each in chocolate sprinkles.

Casadinho (Brigadeiro preto e branco)

Preto - dark side

1 can condensed milk
4 tbsp cocoa powder
1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk and the cocoa. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls.

Branco - white side

1 can condensed milk
1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls.

Mix one ball of white with a ball of dark to form a bigger two-colour ball. Roll in blended sugar (you could also use granulated sugar but the appearance isn't as nice)


Fluffy Vanilla Cupcakes

Makes 24 cupcakes

Ingredients

Fluffy Vanilla Cupcakes

  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 5 large eggs, at room temperature
  • 2 1/2 cups cake and pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup 2% milk, at room temperature
  • 1 tablespoon vanilla extract

Assembly

  1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
  2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins.


Chocolate Cupcakes

Makes 12 cupcakes

Ingredients

Cupcakes

  • cup sifted cake-and-pastry flour
  • 1 cup granulated sugar
  • 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 2 unit eggs
  • 1 teaspoon vanilla

Vanilla Buttercream Icing

  • 1 cup butter, softened
  • 5 cups sifted icing sugar
  • 1/2 cup whipping cream
  • 1/2 teaspoon vanilla

Directions

Cupcakes

  1. In large bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
  2. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.) 

Vanilla Buttercream Icing

  1. In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.) Makes about 3 2/3 cups.

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