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.