Chocolate & Mocha Cupcakes w/ Chocolate Glaze & Rainbow Sprinkles

There are two types of flavor inside this cake. Mocha and chocolate flavors. Although I decorate them the same way (which actually is a mistakes, >.<.. I can't differentiate them this way), they still tasted good, fluffy and not too dense. Love this! Lately, I have been using the sprinkles on cake a lot because I found that it makes the cakes look really pretty, and who does not love pretty, colorful stuff. At least not me. =P

Chocolate & Mocha Cupcakes w/ Chocolate Glaze & Rainbow Sprinkles (yield 20 cupcakes)
Ingredients:
6 eggs
80g sugar
85g cake flour
20g cocoa powder
*(10g cocoa powder, 10g coffee powder  for the mocha flavor cupcakes)
60g milk
20g vegetable oil

5 oz semi-sweet chocolate bar
10g shortening
rainbow sprinkles

Steps:
1. Preheat oven to 350 F. Line cupcake liners on cupcake pan.
2. Beat eggs and sugar on high speed till pale and fluffy.
3. Fold in cake flour, milk and vegetable oil. Mix well.
4. Scoop into cupcake liner till 80% full. Bake for 12-15 minutes.
5. Cool on wire rack.
6. Use a double boiler method to melt the chocolate and shortening. Then, coat the cupcakes with chocolate glaze.
7. Then, coat the cupcakes with rainbow sprinkles after 1 minute to allow the chocolate glaze to set for awhile. ( Don't wait too long to coat the rainbow sprinkles. If the chocolate glaze hardens, it is hard to coat the sprinkles.)
8. Enjoy!

*Love this fluffy and "not-dense" texture. Gonna make it more often. Hehe.. =)

Happy baking =)

Mocha-Flavored Layer Cake w/ Mocha Frosting

A simple birthday cake that I made for my friend. It's a mocha flavored layer cake with "not-so-pretty" decorations, but my friend loved it, so I guess that should be enough. LOL. Need to improve my decorations skills. I think I'm not an art person then. >.< .

Mocha-Flavored Layer Cake w/ Mocha Frosting
Ingredients:
4 eggs
100g sugar
100g vegetable oil
50g milk
140g cake flour
30g cocoa powder
2 tbsp baking powder
2 tbsp coffee powder
2 tbsp warm water

2 cups butter, softened
3 cups powdered sugar
2 tbsp coffee powder
2 tbsp cocoa powder
4 tbsp warm milk

Pink-color food gel

Steps:
1. Preheat oven to 350F. Line two 9-inch pans greased with oil/butter with parchment paper.
2. Beat eggs and sugar till slightly pale. Add in oil.
3. Dissolve coffee powder into warm water and mix into milk.
4. Alternately add in the milk mixture and flour mixture till well mixed.
5. Pour into the well-greased 9-inch pans  and bake for 30-35 minutes or toothpick inserted comes out clean.
6. Cool completely.
7. Dissolve coffee powder and cocoa powder into warm milk. Then beat butter, powdered sugar and warm milk. Adjust consistency. If too runny, add more powdered sugar; if it is too stiff, add more milk. Beat till the frosting is shiny and firm.

Assemble:
Cut the cake into 4 slices, and leave 1 slice aside. Keep around 3/4 cup of frosting aside for further use. Apply the mocha frosting in between cake layers. Use 3 cake layers only. Then apply the rest of the frosting around the cake layer.. The 4th slice of cake is broken down into small pieces and is used to decorate sides and the top of the cake. Mix the 3/4 cup of mocha frosting with pink food gel. Pipe the pink frosting in a piping bag and decorate the top of the cake. Decorations are opened to creativity. Any types of creations are welcomed here.

Enjoy =)