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Glamorous chocolate cupcakes
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How to:

Make clarified butter (ghee)

Clarified butter or ghee, as it's known in India, is used when you want to fry something in butter for an extended time or at a high heat. You still get the delicious butter flavour and golden, crisp colour and texture, but without the taste of burnt butter.

For clarified butter (ghee), slowly melt unsalted butter over low heat. Don't let the butter come to a boil, and don't stir it. This allows the milk solids, that burn the fastest, to separate from the liquid butter.

Once the butter has separated into three layers, there will be foamy milk solids on top, clarified butter in the middle, and milk solids on the bottom. Turn off the heat and skim the foamy white solids from the top. Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan.

Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks. Just remelt to use. One pound of unsalted butter yields 1-1/4 cups clarified butter.

Tip: you can flavour your clarified butter to use in just about any dish. One example is Ethiopian nitr kibbeh - clarified butter infused with onions, garlic, ginger, black pepper, and turmeric. Cardamom, star anise or fenugreek can also be added. It's used as a spread or to fry off onions or sauté meat and is absolutely delicious.

Use ghee to cook Indian chana magaj 


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Recipe by: Glenda Lederie
Serves: Makes 24
Category: Vegetarian / Easy / Kid-friendly / Quick
Prep time: 10 minutes
Cooking time: 12 to 15 minutes
For the cupcakes
140 g butter, softened
140 g caster sugar
3 free-range eggs
100 g self-raising flour
25 g cornflour
25 g cocoa powder
For the chocolate ganache
200 g chocolate, melted
30 ml cream
chocolate shavings or fresh berries, for garnishing
Cooking instructions:

To make the cupcakes: Preheat the oven to 170ºC.

Line a couple of 12-muffi n pans with baking cups. Combine all the ingredients and beat for 2 minutes or until smooth. Fill each cup halfway with batter.

Bake for 12 to 15 minutes or until golden. Cool on a wire rack.

To make the ganache and decorate: In a saucepan, gently heat the chocolate with the cream. Spoon the mixture over the cupcakes and sprinkle with chocolate shavings or decorate with fresh berries.

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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32

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