Oatmeal & Raisin Cookies

Oatmeal & Raisin Cookies

Preparation Time 15 mins  |  Cooking Time 20 mins

Always a healthy yet yummy treat to go with a glass of milk or even your evening tea.

Beignets

Beignets

Preparation Time 10 mins  |  Cooking Time 15 mins

These heavenly bites are just so light and easy to make they are perfect for a quick dessert.

Jalebi

Jalebi

Preparation Time 10 mins  |  Cooking Time 12 mins

Super sweet and not as hard to make as they look , these indian delights are a sensation for someone with a sweet tooth

  • Chocolate CupCakes

Chocolate CupCakes

Preparation Time: 80 mins
Cooking Tme: 20 mins
Serving: 12

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Not a torte, not a mousse, not a pudding, but a cup cake which actually tastes of chocolate: fluffy and light enough to eat at tea time, rich enough to serve with a dollop of creme fraiche for dessert. 

About Chef
Mawana Select Exclusive

Mawana Select Exclusive

Joined: July 25, 2013
Total Recipies: 49 (View)

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Directions

  • Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
  • Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
  • In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. The batter will be very thick like pudding.
  • Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  • Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
  • With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes and top with chocolate chips as desired.

 

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup Mawana Premium Granulated sugar
  • 1/4 cup Mawana brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 and 3/4 cup Mawana Icing sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup semi-sweet chocolate chips for decoration, optional