Geraldine’s Recipes

Extra Moist Sugar Free Cupcake with Dark Chocolate Ganache

These cupcakes are simply irresistible. It is decadent and moist even on the third day. I made it for hubby as an anniversary gift as I can’t think of anything else to give but food. Since he loves chocolate, I thought of making him this pretty cupcakes. I used monkfruit as the sweetener, zero calorie and plant based, it is just perfect since he had put on some weight during this endemic time. He can eat one or two with lesser guilt.

Ingredients

  • 60g All purpose flour
  • 80g equal monk fruit sweetener
  • 25g unsweetened cocoa
  • pinch of salt
  • 1/2 tsp baking soda
  • 65g sour cream
  • 30g well beaten egg
  • 60ml oil
  • 1/2 tsp vanilla
  • 70ml hot water diluted with 3g of coffee
  • 40g mini semi sweet chocolate chips

Ganache

  • 200g dark chocolate chocolate
  • 100g thickened cream
  • 10g melted butter

Others

  • 2 piping bag
  • 1 small round piping tip and 1 big star tip
  • royal icing flower (optional)
  • gold leaf (optional)
  • 7 pipette filled with Kahlua (optional)
  • 7 cupcake liner
  • cupcake/muffin tray
  • Nutella

Method

  • Preheat the oven at 150 degree celsius
  • Sift all the dry ingredients together (flour, baking soda, sweetener, salt and cocoa). Give some gently whisk to distribute the ingredients evenly.
  • Add in the egg, sour cream, vanilla and oil. Mix gently to combine. Add in the coffee mixture. Mix gently to combine. Do not over mix. The result is a runny batter.
  • Add in the chocolate chip and give a light stir.
  • Place the cupcake liner into the muffin tray. Fill up the cupcake liner with the batter, about 80 percent full. Fill some water on the unfilled muffin tray holes. This is just to protect the tray.
  • Bake for about 18 minutes or until when the skewer inserted in the middle of the cupcake turns out clean.. Turn the tray at 9-10 minutes for more evenly baking. Do note mine is already baked at 18 minutes.
  • Let the cupcakes sit in the tray for 10-15 minutes before transferring it to a cooling wire rack. Allow it to cool down completely
  • Warm up the cream. Do not let it boil. Take it off from the heat and pour in the dark chocolate chip. Mix until all the chocolate has melted and combined well with the cream. Add in the melted butter , mix well to combine. Transfer to a bowl. Allow it to cool down to room temp, Cover with cling wrap. Let the cling wrap touch the ganache to prevent a film forming, and cover with another sheet of cling wrap again before placing it into the chiller for about 10-15 minutes. Do check it at 10. By this time the texture of the ganache is already thick and can be transfer to a piping bag with a big star tip.
  • Pipe a dollop of Nutella in the middle of the cupcake
  • Then pipe the ganache on top. Decorate with whatever you fancy or like the one I used.

Fermented Bean Curd Fried Pork Belly

There is a dish sold at the Zi Char near my place that we really like. It is called “Fermented Beancurd Pork Belly”. Unlike other restaurants that coat the whole pork belly with the fermented beancurd sauce first before frying and then slicing, this stall actually coats and fry each individual bit of pork belly, ensuring that each piece is truly packed with flavour. They also sell it with some smashed fried garlic alongside which helps with the taste. I think I will take a photo of it next time so that I could attach it here and show it to everyone. πŸ™‚

Ingredients

  • 1kg pork belly (remove the skin , then slice it into bite sized pieces)
  • 1 whole garlic (together with skin , smash it with your knife)

Marinate

  • 6 pieces of red fermented bean curd
  • 1 tbs oyster sauce
  • 3 tsp sugar
  • 2 tbs light soy sauce (Jiang Qing)
  • 1 tsp sesame oil

Method (Marinate)

  • Mash the bean curd and mix all the ingredients together until well combined. Marinate the pork and cover . Set aside in the chiller for at least 2 hours

Ingredients (for frying )

  • 2 eggs (52 g each , well beaten)
  • 3/4 cup potato starch

Method (frying)

  • Add in 2 beaten eggs (about 52g each), mix it well into the pork. followed by the potato starch . Mix well until no starch is visibly seen
  • Heat up the frying pan with enough oil at medium high heat. Add in garlic, fry until golden brown and dish out. Do note that you can only add in the ingredients when the oil is hot enough. Use a wooden chopstick to test. Bubbles surrounding the wooden chopstick signifies that the oil is ready for frying.
  • Add in the pork and fry until cooked through. Do note not to overcrowd the pan as it will drop the oil temperature significantly. For me, I only put 6-7 pieces at a time. This will depend on how big your frying pan is, and how much oil you put . Use your own judgement to gauge. If your meat is browning too fast, turn down the heat a little bit. Fry until reddish brown. It would not be golden because we use a red bean curd to marinate. Place the fried pieces on a tray lined with paper towel. Do the same with the rest of the pork. Transfer to a dish, add in all the fried garlic and serve.

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