Sunday, September 5, 2010

Basic Golden Cupcake

I saw this recipe a few weeks ago on How to Eat a Cupcake, but I didn't take down the recipe. This weekend, I wanted to try a new vanilla cupcake recipe. I tried to recall the recipe that I saw and start baking. In and out the oven, they went. Results is the best vanilla cupcake that I ever made/had. I simply love the texture and aroma of this cupcake. It just taste heavenly. =D

Must try recipe.

Basic Golden Cupcake

160g sifted cake flour
1/2tbsp baking powder
1/4tsp salt
113g unsalted butter, room temperature
130g sugar
100g eggs (about 2 medium eggs)
1 egg yolk
1tsp vanilla extract
160ml milk

Makes 12-13 cupcakes.

1. Preheat oven to 160 degree.
2. Beat butter until creamy. Add in sugar gradually and beat on high speed for about 2 mins.
3. Reduce speed and add in 1 egg at a time, followed by the yolk.
3. Add in the vanilla extract and beat.
4. Sieve flour, baking powder and salt together. Add flour and milk in 3 alternate portion.
5. Fill cupcake liner to 3/4 filled and bake for 18-20 mins.
6. Remove and cool on rack. Enjoy.

Sunday, August 1, 2010

Dark Chocolate Brownies Cookies

This is one of the best chocolate recipe that I ever have. :)

I used Valrhona 70% chocolate for this recipe. It is really good, almost melt in my mouth immediately. I love it very much personally. Recipe was from Chubby Hubby with minor tweaks. Must try recipe!

Dark Chocolate Brownies Cookies
Makes about 30 pieces

35g plain flour
1/4tsp baking powder
1/8tsp salt
2 large eggs
110g sugar
1tsp vanilla extract
30g unsalted butter
200g 70% dark chocolate
3/4 cup mini chocolate chips.

1. Preheat oven to 190 degree. Line trays with parchment paper.
2. Combine flour, baking powder and salt together.
3. Using mixer, whisk eggs briefly and add in sugar and vanilla. Beat on high until thick.
4. Melt butter and chocolate over double boiler.
5. Gently fold the chocolate mixture into egg mixture till almost combined (It's okay to have streaks remaining.)
6. Add flour mixture to the batter and fold in carefully. Add in chocolate chips and fold in briefly.
7. Scoop about tablespoonful of batter on the parchement paper leaving 1 inch space between.
8. Bake for about 10mins. Cook on wired rach before removing for the trays.

Thursday, July 29, 2010

Chocolate Velvet Fudge Cake

This is the other recipe that I've tried using only cocoa powder but hit to the maximum of chocolate taste. It is really rich. Every bite actually just melts in your mouth, this was the feedback that I have got. It is definitely a keeper for me. I am gonna to bake this over again and again. It was really moist and flavorful. Would be great with some chocolate fudge toppings or ice-cream. =)

I have tried using the silicon Church mould (big) that I have bought. However, I didn't let it cool enough. Hence it "broke" when I unmould it. It needs to be cool completely and I only wait for 2 hours which is not good enough. Nevertheless, it was a satisfactory attempt.

Hope you will enjoy it too. =D

Chocolate Velvet Fudge Cake

63g cocoa powder
118g boiling water
3 large eggs
118g water
2tsp vanilla extract
235g cake flour
250g sugar
3tsp baking powder
1/2tsp salt
250g unsalted butter, room temperature

1. Preheat oven to 165 degree. Prepare a 10 cup bundt or silicone tube pan, greased and floured.
2. Whisk cocoa and boiling water until smooth. Cover with plastic and put in fridge to cool faster.
3. Whisk eggs, 1/2 cup water and vanilla till combined.
4. In a mixer bowl, mix flour, sugar and baking powder and salt on low speed for 30 seconds.
5. Add butter and cocoa mixture to the flour mixture. Beat on low speed till dry ingredients are moistened. Raise speed to medium and beat for about 1 1/2 mins.
6. On medium-low speed, add egg mixture in 2 parts. Each part for about 30 seconds/just combined.
7. Pour in prepared pan, smooth top and bake for 50-60mins.

Best Chocolate Cupcake Ever

I saw this recipe from Frosted Cakes and Cookies. She took the recipe off from Pioneer Woman website. Initially, I was quite skeptical about the recipe as it uses only cocoa powder. I thought how could cocoa powder be able to bring out the richness of chocolate. I was wrong.

Through a few recipes I've tried using only cocoa powder, with the correct method, its chocolate flavor is even more intense than to using melted chocolate. From Rose's book, I've learnt that in order to bring out the intensity of the cocoa flavor, you should mix the cocoa with hot boiling water. And it works! I was very please with the results.

Sharing with you this recipe that I tried with you. The cake texture was dense but very fine and very chocolatey. It stay moist for a few days in fact.

Makes 12 cupcakes

Ingredient A
125g plain flour
160g sugar
1/4tsp salt

Ingredient B
2 heaping tbsp of cocoa powder
115g unsalted butter
125ml (1/2cup) boiling water

Ingredient C
60ml (1/4cup) buttermilk milk 
1 egg, beaten lightly
1/2 tsp baking soda
1//2 tsp vanilla

1. Preheat oven to 170 degree. Prepare 12 cupcakes liner in muffin tray.
2. Combine flour, sugar and salt together
3. Melt butter in saucepan, add in cocoa powder and stir to combine (low-medium heat).Add boiling water into the mixture. Off the heat once you see bubbles forming.
4. Pour chocolate mixture into flour mixture (ingredient A)
5. Combined the ingredient C together. Stir into the chocolate/flour mixture.
6. Pour into the prepare liners and bake for 20 mins.

Pineapple Cupcakes

I adapted this recipe from Oi Lin's Lychee Cupcakes. The results was good. The bits of pineapple are more visible, as I cut them into chunks.

Pineapple Muffins
Makes 12

120g cake Flour
120g plain Flour
2tsp baking powder
1/2tsp salt
260g canned pineapple, chopped and pat dried
2 eggs
170g sugar
1tsp vanilla extract
40ml pineapple syrup/juice
160g oil

1. Preheat oven to 170 degree.
2. Sift flour, baking powder and salt together
3. Add 3/4 of the pineapple into the flour mixture.
4. Beat egg & sugar at high speed for about 3 mins.
5. Add vanilla, juice and oil. Stir gently.
6. Fold in the flour mixture and let rest for 10-15mins.
7. Fill the mixture to almost full. Sprinkle remaining pineapply on top and bake for about 20-25 mins.

Monday, July 5, 2010

She loves me cake

This is a recipe from Rose Levy B. I just bought her "Rose's Heavenly Bakes". I must say this is one of the best baking books I have ever owned by far. Her details written down in the book has really impressed me greatly. (I am someone that will take time to read through the entire book everytime when I have gotten a new one, from the introduction, baking tools, ingredients, etc.) Most books would most likely cover the same things, but hers was of extreme details and more details! I love details.

I have got to learn so much from her book. Her mixing method is different from the usual methods you would use or see. It is simple and best thing is that it doesn't require sifting of flours. =D Less things to wash. She has this 2-steps mixing method, whereby you will combined all dry ingredient together and using a electric mixer to mix till combine follow by adding in of the butter and then egg/milk etc.

This is the very first recipe I have tried out, it uses only egg yolks. The texture was very soft, light and tender. For those who is interested in the recipe, please send me a message. =)

Below are the pictures of the bakes with my new bakewares from Pantry Magic and Shermay's.

Vanilla Bean Chiffon Cake

Adapted this recipe from Alex Goh's recipe. Using his basic chiffon cake recipe and added in vanilla bean paste and change the flour. I love it very much. Bake them in 3 x 6" chiffon cake tin and I finished 1 6" on my own. Do try it out.

The browning. - Could have been better if it stayed in the oven 1-2 mins more.

Look at the speckles of the vanilla bean paste.

Vanilla Bean Chiffon Cake

4 egg yolks
20g sugar
1/4 tsp salt
60g corn oil
70g milk
1tsp vanilla bean paste

100g Cake flour
1/2tsp baking powder
(sift together)

4 egg whites
1/4tsp cream of tartar
75g sugar

1. Preheat oven to 170 degree. Prepare 1 x 21cm chiffon pan or 3 x 6" chiffon pan.
2. Using hand whisk (A) till combined. Add in (B) and mix well using hand whisk.
3. Whisk egg white till foamy and add in cream of tartar. Continue to whisk at medium speed till soft peak.
4. Add in the sugar and whisk till stiff peak.
5. Take 1/3 of the egg white mixture and mix into the egg yolks mixture. Fold in till combined. Add in the remaining egg white and fold in till just combined. Do not over mixed.
6. Pour in the batter to the prepare pan and bake.
For 6" pan, bake for 25-30mins
For 21cm pan, bake for 40-45mins.
7. Once baked, invert to cool.

Favorite Butter Cupcakes

I used my all-time favorite butter cake recipe again. This time, I added the butternut Loran flavoring. It is indeed flavorful. =D

Thanks to Audrey for the moulds. She bought extras mould - Canele, brioches and madelines from her France trip. Love them lots. It is very useful for me.

Sunday, June 20, 2010

Very super delicious Cranberry Cream Scones

This is a very yummlicious scone recipe, slightly tweaked from Chubby Hubby. Would strongly recommend you to tried it.

1 medium/large egg
160ml whipping cream
2 cups plain flour
2 tbsp sugar
1 tbsp baking powder
1/4 tbsp salt
80g butter, chilled and cubes
1/2 cup cranberry

1. Preheat oven to 200 degree.
2. Combine egg and whipping cream together.
3. Whisk flour, sugar, baking powder and salt together.
4. Rub in the chilled butter to the flour mixture till it resembles bread crumble. Got to do this fast enough before the butter melt.
5. Add in the egg mixture into the flour mixture. Use CHOPSTICK to mix till just combine, knead a little.
6. Transfer to a flour surface and roll out to about 2cm thick. Cut out with cutter.
7. Brush surface with some milk and bake for about 20 mins. The surface will be golden brown and firm to touch when cooked.

Pandan Chiffon Cake

Another yummlicious recipe by Anna Chan. =D

Thursday, May 20, 2010

Yellow Buttermilk Cupcakes

It has been a long time since I posted recipes. It is not that I stopped sharing but need some time to load them up. I will continue to share my recipes as long as it is "allow".

This is an adapted or slightly tweaked recipes from Martha Steward - Cupcake book. It is very soft and light, flavorful as well due to the fact that it uses buttermilk. Do give it a try.

Yellow Buttermilk Cupcakes
Makes 12

95g cake flour
60g plain flour
1/4tsp baking soda
1tsp baking powder
1/2tsp salt
90g unsalted butter (omit salt if using salted butter)
140g sugar
2 eggs + 1 egg yolk
160ml buttermilk (if not, add 1tsp of vinegar to milk and stand for 30mins before using)
1tsp vanilla essence

1. Preheat over to 175 degree.
2. Cream butter and sugar till light and fluffy
3. Add in whole eggs one at a time, follow by then yolk.
4. Add flour and milk in 2 batches, alternating
5. Lastly the vanilla.
6. Fill cupcake liners to about 3/4 full and bake for 20 mins.

Monday, April 26, 2010

Gula Melaka Chiffon Cake

Got the recipe from Anna, Sugar Inc. It was really good. Tried the Pandan Chiffon and now this. Both recipes taste really good. If you are keen in learning how to make chiffon cake. Can try attending her class. =D

I bought the 4" chiffon tin from Daiso. Cheap and good. For 21cm chiffon tin recipe = 5 x 4" chiffon tin.

Happy Birthday Yah Lan

A steam moist chocolate cake specially for Yah Lan's birthday. =)

Wednesday, March 17, 2010

No Fail Cut-Out cookies

This is the best and easiest recipe that I have done so far for cut-out cookies. I am not sure is it also because experience counts, hee. Cos it is so easy and effortless, at least in my opinion. The taste wise, it is quite good too, considering the usual cut-out cookies that doesn't crumble easily will usually be hard like stone. This still has a crunchy texture and good for icing decorations. Do note that the cookies do puff up a little bit.

I forget to credit the recipe creater, its taken off from Cookie Madness. I reduced the sugar amount.

It's a keeper for me.

380g plain flour
1tsp baking powder
230g butter, room temperature
170g sugar
1/2tsp salt (omit salt if you are using salted butter)
1tsp vanilla extract
1 egg

1. Combined flour and baking powder together.
2. Beat butter and sugar with mixer until light and fluffy
3. Add in salt and vanilla. Follow by egg, beat till just combined.
4. Add in the flour gradually and stir until incorporated, dought is formed.
5. This is what I would usually do. Scoop the dough onto parchment paper, cover with another layer of parchment paper on top. Use a rolling pin to roll to 1cm thickness, with the dough in between the parchment paper.Then put in fridge for about 1/2 hour.
(you can separate into 2-3 batches, so when you are cutting out the dough, it will not turn soft so fast.)
6. Remove from fridge, take out the top layer of parchment and cut out desired shapes.
7. Lay the cut-out dough on baking tray lined with parchment paper and bake in preheat oven 180 degree, for 10 mins or till the sides are turning golden brown.
8. Remove from oven, leave it in the tray for 5-10mins before transfering to rack to cool completely.

Lavendar Tea Cake

Been busy with baking orders this couple of weeks.

Baked this quite some time ago. Sharing with you the recipe here. It is nice when it is fresh from the oven but gotten a little dry after half a day. It could be that original recipe calls for drizzling of sugar syrup but I didn't. I adpated the recipe from the book Okashi - Earl grey tea cake. Mine is lavendar tea cake

150g hong kong flour
1/8tsp baking powder
150g butter, room temperature
130g icing sugar
15g glucose
3 eggs
1tsp lavendar flower, grinded
1tbsp milk

Sugar syrup for drizzling
100g water + 50g sugar (Warm it till sugar totally dissolves)

Makes 24 mini cakes

1. Preheat oven to 170 degree.
2. Sift flour and baking powder twice.
3. Beat butter, icing sugar and glucose together till light and fluffy.
4. Add in the eggs one at a time till well mixed, follow by the lavendar flower and milk. Fold in well.
5. Add the flour mixture and fold in well. The batter should be glossy and smooth.
6. Scoop batter into the cupcakes liner till about 3/4 gull and bake for about 15 mins.
7. When it cools, use a toothpick and poke a few holes, drizzle 1tsp of sugar syrup over to keep it moist or you may just chose to brush over the cakes.

Sunday, February 7, 2010

Chocolate Cupcakes with Chocolate Fillings

I did some bakes for the last cg last Sunday. The recipe was really quick and easy to make. However, the chocolate that I used didn't manage to created the "oozing:" effect. I used our usual milk chocolate. It turn out to be more cakey. But nevertheless, it is still nice with the extra chocolate in the centre. Too busy, hence didn't take any photo of the center portion.

Warm molten centered chocolate cake
Recipe from Yochana
(I've tripled the recipe to get 18 standard size muffins, below is the recipe for 12)

120g unsalted butter
120g sugar
2 eggs
180g self-raising flour
2tbsp cocoa powder

Fillings: any chocolate or Ganache

1. Preheat oven to 180 degree.
2. Cream butter and sugar till creamy.
3. Add in one egg at a time and beat till well combined.
4. Add in the sifted flour and cocoa and fold in well,
5. Sppon 1 tablespoon of batter into the liners and add in the chocolate/ganache, follow by another tablespoon of batter.
6. Bake them for about 25 mins.

Saturday, February 6, 2010

Atalie =)

Effects via iPhone apps.

iPhone camera apps

Had so much fun with the camera app from iPhone. Like the effects of it. =)

Friday, February 5, 2010

White Butter Cake

This is definitely a keeper recipe. Another fantastic recipe by Aunty Yochana again. I made them into cupcakes and cakes. It was easy to make and taste delicious. It help me to use up the leftover egg whites from the Kueh Lapis that I've experiment a few days back. It is soft, light, moist!

With the full recipe, I made them into 1 x 4", 1 x 5", 6 cupcakes.

225g. butter
1 3/4 cup sugar
1/2 tsp salt (if you used salted butter, omit salt)
3 1/4 cup cake flour
1 1/2tbsp baking powder
1 cup milk
1 tsp vanilla extract
5 large egg white

1. Preheat oven to 180 degree. Lined a 9" square tin.
2. Sift cake flour with baking powder.
3. Cream butter, salt and sugar till creamy.
4. Add milk and flour alternately into butter mixture by 3 . Add in vanilla extract.
5. Whisk egg white still stiff peak and then fold into the butter mixture.
6. Pour into a 9" square tin and bake at about 60 mins. or till cooked.
7. Cool on wire rack.

Wednesday, January 27, 2010

Victoria sponge sandwich

An easy no fail recipe for me. I made them for a family gathering and everyone loves it. Now my mum "ordered" 8 of them for her to distribute to the relatives and some friends during CNY.

The texture and taste is some where in between butter cake and sponge cake. It is not exactly as rich as butter cake neither it is light as sponge. It has the buttery aroma but not too heavy for your taste bud. Love it with the strawberry jam. It will definitely be better if only I can make my only strawberry jam, perhaps next time.

Victoria Sponge Sandwich
Adapted from Women's Weekly Australia

250g butter, softened
1sp vanilla extract
200g sugar
4 eggs
1/2cup milk
300g self-raising flour
Strawberry jam
Icing sugar

1. Preheat oven to 170 degree. Grease two 8" round tin and line with baking paper.
2. Beat butter, vanilla and sugar until light and fluffy.
3. Beat in egg, one at a time, follow by the milk.
4. Sift in the flour in 2 batches and fold in till just combined.
5. Divide equally into the 2 prepared tin and bake for about 30 mins.
6. Turn the tin top-side up on the wire rack to cool. After cooled, sandwich the sponge with strawberry jam and just with icing sugar.

Brownie muffins

One of my favorite recipe, revisited!

- Posted using BlogPress from my iPhone


Recipe was taken from Delicious Days long long time ago. It was orange brioche. The picture posted on the blog just simply looked captivating. I didn't try it out until now, as I didn't venture into bread baking then.

I didn't have any orange at home, hence I replace with apricot, chocolate chips. I made 3 version in total. 1 with apricot, it taste WERID. The chocolate was nice. The plain taste just as good. And most importantly Atalie always loves to eat my bread. hehe.

Here is the adapted recipe.Make 6 standard muffin size.

125 ml lukewarm milk
10g instant yeast
250g flour
35g white sugar
a pinch of salt
1/2 egg
35g melted butter

1. Sieve the flour into a bowl and make a little depression in the middle. Pour the lukewarm milk into the well, add the instant yeast and one teaspoon of sugar. Carefully stir the milk mixture once or twice. 
2.Cover bowl with a kitchen towel and let the pre-dough rise for about 15 minutes, the surface will start to look bubbly.
3. Add the remaining ingredients (sugar, egg, pinch of salt, cooled down melted butter) and use a mixer to knead till it is elastic enough. Add more flour if necessary. 
4. Cover and let proof for about 1 hour or till dough double.
5. Knead dough one more time to release the air. 
6. Cut in equal pieces and form little snow ball sized dumplings. Each ball is bout 72g.
7. Place little paper cups in the holes of a muffin tray. Let rest for 10 mins.

8. Bake at 200°C for about 15 minutes or until the tops turns golden brown. Cover with foil if the tops get too dark too fast.