Chocolate Cupcakes with Chocolate Rum Frosting

I’ve been on a bit of a hiatus from cooking and baking anything new since I’m saving money for a big trip and can only buy rice and soy sauce in massive amounts and thus only need to buy tofu and a few other things to make my favorite dish. However, now with a week and a bit left I’ve run out of soy sauce! I’ll be making more fries and sandwiches. Also, my mother has sent amazing amounts of food to me in Korea, and I’ve recently been cooking all those boxed meals to get rid of them before I go on my big trip. I’ve also been running around Korea doing everything I’ve been meaning to do and spending more time with friends because after the big trip I’m leaving Korea for good to go back to the United States.

I still have my oven, so this is either the last thing, or the second to last thing I’ve baked. Probably last because I want to make pancakes and then I’ll be out of flour. Cupcakes taken from here, frosting taken from here. I had to add the rum because I’ve also got to use that up too!

Ingredients:

  • Cupcakes
  1. just over 1/3 cup butter, softened
  2. 2 eggs
  3. 1 1/4 cup sugar
  4. 100g dark chocolate, melted
  5. 2 cups + 2 TBSP flour
  6. 1 tsp baking soda
  7. 2 TBSP cocoa
  8. 1 cup buttermlik (1TBSP vinegar/lemon juice mixed with 1 cup – 1 TBSP milk)
  • Frosting
  1. 3/4 cup butter, softened
  2. 1 1/24 cup powdered sugar
  3. 1/2 tsp rum
  4. 3 oz dark chocolate, melted

Directions:

1) Heat the oven to 375F/180C or toaster oven to 140C.

2) Mix the butter, eggs, sugar and chocolate in a large bowl.

3) Slowly add the flour, baking soda and cocoa and mix.

4) Slowly add the buttermilk and mix.

5) Pour the mixture (it will be very liquid) into baking tins and bake for 15-20 minutes, or until a toothpick inserted comes out clean.

6) Allow to cool completely before adding the frosting.

7) To make the frosting, mix the butter and the sugar.

8) Add the rum and chocolate and mix.

9) Top the cupcakes with the frosting.

Chocolate Cupcakes with Chocolate Rum Frosting 009

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Golden Curry

Ever seen Golden Curry at the grocery store? Don’t know what to do with it? Well, here you go. I’m told its Japanese, but I can’t find anything about it online.

Ingredients:

  • water
  • 2 potatoes, pealed and chopped small-medium
  • 1 carrot, pealed and chopped small-medium
  • 1 onion, sliced to medium thinness
  • 2 green peppers, chopped small-medium
  • Golden Curry paste (1 block, which has 4 squares, 2 blocks per box)
  • rice

Directions:

1) Add the water to a large pot and heat, not to a boil.

2) Add the potatoes and carrot and cook for 5 minutes or so.

3) Add the onion, and cook until the potatoes and carrots can be pierced with a fork.

4) Add the green peppers and cook for 5 minutes.

5) Add the Golden Curry paste, and add more water if necessary to make the curry smooth.

6) Add the rice.

Quick and Simple Brownies

After coming back from a 2 day vacation with a 6 hour flight there and back, all I wanted was brownies. I won’t get good ones in Korea without making them myself.

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla/rum
  • 2 eggs
  • 3/4 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Directions:

1) Preheat the oven to 350F/170C or toaster oven to 130C.

2) Mix all the ingredients together, in the above order.

3) Pour into baking tins.

4) Bake for 15-20 minutes.

5) Allow to cool a bit before serving.

Quick and Simple Brownies 003