Mudcake Cupcakes

Above:With butter cream icing

Below: With cookies and cream topping

Makes 28 large cupcakes

Liquid: (Melt in metal bowl over heated water)
3 tbs coffee granules
3/4 cup hot water
250g butter
300 dark choc chips

Whisk:
4 eggs
1/3 cup vege oil
1/2 cup buttermilk/sour cream/plain yoghurt

Sift:
2 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup cocoa powder
2 1/2 cup castor sugar

Add "whisk" into well of "sift". Mix in "liquid". Fill casings half full. Bake at 160 degrees C for 20 mins. Let cool.

Luscious Lemon Tart by chef Robyn Martin

Ingredients
400g sweet short pastry
4 eggs
2 egg yolks
lemon juice from 2 lemons
lemon rind from the 2 lemons
1/4 c sugar
250g sour cream

Line tart tin with bakng paper before laying the pastry.
Blind bake pastry for 10 minutes at 190 degrees.
Remove blind baking material and return to oven for 2-3 minutes to dry out the pastry.
Cool down while preparing the filling. Pour the filling and bake at 150 degrees for 35-40 minutes. Cool. Remove from tin and serve.

Filling method:

Lightly beatthe eggs, egg yolks, lemon juice, rind and sugar together until combined. Beat the sour cream with a spoon to soften and mix into the egg mixture until combined. Pour mixture into the pastry shell.

ENJOY!!

thanks ling!!
yay we have a blog for receipes!!
i will add the lemon tart as well. hehe..
still looking for a new recipe for desserts.

Chocolate Brownies by E-Jay

Makes 16 pieces

200g dark chocolate melts
200g butter, chopped
1/3 cup baking cocoa
1 1/2 cups castor sugar
3 eggs
1/2 cup flour, sifted
1/4 cup self-raising flour, sifted
180g white cooking chocolate melts
1 cup walnuts, chopped (optional)
Baking cocoa/icing sugar, to serve

1. Preheat oven 180 degrees C. Grease and line 3 cm deep, 16 cm x 25.5 cm lamington pan.

2. Under medium heat, melt dark choclate and butter together until smooth and shiny.

3. Stir cocoa and sugar into warm chocolate mixture. Add eggs, 1 at a time, mixing well after each addition.

4. Stir in flours. Gently stir in white chocolate and walnuts. Spread mixture into prepared pan. Bake for 35 minutes, or until skewer inserted into centre comes out clean. Allow to cool completely in pan. Dust and cut into squares to serve.