It's had been a long time since I didn't update my blog. And yea, it's all due to my busy school life and my laziness as well as my life is kinda lame. lol My Form 4 life has officially started, and I'm not used to this tedious school life. Busy around with tuition & homework, it's ain't my passion.
I squeeze out a lil time to watch some baking tutorial. I'd like to bake on my own rather than watching others baking.
RECIPE FOR HOT CHOCOLATE CUPCAKES -
[ http://www.pillsbury.com/recipes/hot-chocolate-cupcakes/0a9538e7-8659-4b1c-844f-d51ea981ffe0 ]
- prep time20 min
- total time1 hr 25 min
- ingredients8
- servings12
Ingredients
- 1 3/4
- cups devil's food cake mix (about 1 2/3 cups)
- 1/2
- cup water
- 1/4
- tablespoons vegetable oil
- 1
- egg
- 1
- cup whipped vanilla frosting
- 1/2
- cup marshmallow creme
- 1/4
- teaspoon unsweetened baking cocoa
- 6
- miniature pretzel twists, broken in half
Steps
1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
2In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
5Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.
If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.
I'll be making once I am free, back to finish my homework then.
