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.

Cupcakes for Mummies

This is the cupcakes made for the mummies. Used my favorite chocolate cupcake recipes. With the help of Shan and Caihui, these are the finished products.

Mixed fruits Butter Cupcakes

Updated with recipes. Almost forgot about it.

Week after week, my schedules are very packed! From weekdays to weekends, with lotsa things and agenda going on. Last Sunday, we have the leaders' thanksgiving party at Regency House, followed by thanksgiving service. In between Saturday and Sunday, I gotta prepare desserts for the party and cupcakes as Xmas gifts for colleagues and friends. Thank God for the capacity and wisdom to manage everything.

I modified my buttercake recipe slightly and add in mixed fruits and baked them into small cupcakes. The cupcakes are dense yet soft and moist. The mixed fruits goes very well with it. I decorated them with some fondant.and packed them into the decorated containers.

 

 

Makes 30 small cupcakes (Base diameter is abt 4cm)

Mixed fruits Butter Cupcakes

250g butter
1 tsp vanilla extract
180g caster sugar
4 eggs
335g self-raising flour
90ml milk
60ml whipping cream
250g dried mixed fruits

1. Preheat oven to 170 degree.Prepare the cupcake liners.
2. Beat butter, vanilla extract and sugar till light and fluffy.
3. Beat in egg one at a time
4. Sift the flour for 2 times. Mix in the flour and milk alternately in 2 batches.
5. Fold in the mixed fruits. And fill the liners with batter till about 3/4 full.
6. Bake in the preheated oven 170 degree for about 15-20mins.

Darren and Rachel's Wedding

Exams finally finished but it is not over yet. I've got assignment to rush, going back to school on PH.

Anyway, just came back from Darren and Rachel's wedding at Regent Hotel. I specially made these for this lovely couple. When I know Rachel, she was still a school girl and now she is somebody's wife. How time really flies?

I've made some of my favorite vanilla cupcakes for Rachel. Covered with chocolate ganache and fondant.

 

Fondant Cake learning with Lee Lee for Atalie's Birthday

I was so blessed to be able to learn from Lee Lee over the weekend. I approached her to teach me how to make a 2 tier fondant cake for Atalie's birthday. As a baker myself, I must feel the birthday for Atalie myself instead of buying. Lee Lee was so generous to teach me a lot of things and give me a lot of tips and ideas.

Thanks so much Lee Lee for the lovely scones, I am coming to your class on 12 Dec ya. =) So thankful, your maid even help me to take care of Atalie while I am learning with you. I even got a ride home. How blessed can that be.

Talking about the cake, it was really a lot of work to do. Lee Lee had already prepare 1 x 6inch and 1 x 8 inch steam moist chocolate cake, sandwich and cover them with chocolate ganache. And not to forget the marshmallow fondant and sugar paste. We spend 4 hours together just making figures and decorating the cake itself.

These are the figurines that we have made. They are all made using sugarpaste. They hold better in humid weather like this. And dry much faster as well.

I love this. I always think that these cupcakes faces look great. I made the girl and the baby and boy were done by Lee Lee. Girl is me, baby is Atalie and boy is Ricky. Hee, my family.

This is the star for today. As there are 2 layers of cakes, Lee Lee covered 1 with marshmallow (pink layer), and 1 with sugarpaste (yellow layer). You can see from the picture, the yellow layer was matt, smooth and nice, while the pink layer was glossy/sweating. Marshmallow will definitely taste better but doesn't holds well. So see what is your objective then?

Chocolate Chips Ginger Muffins

I got this recipe from Audrey. This is definitely a keeper for me. I love love love ginger. The muffin is soft and moist. The ginger and chocolate are perfect combination.





Makes 10 regular size muffins.

175g self-raising flour
1/4tsp salt
1tsp baking soda
100g dark brown sugar
1/4cup maple syrup
1 egg
50g young ginger minced finely
85g unsalted butter
110ml water
100g chocolate chips

1. Preheat oven to 180 degree.
2. Sift flour, baking soda and salt together. Take 1 tbsp of flour and mix it with the chocolate chips. (for coating so the chocolate chips won't sink to the bottom)
3. Melt the butter and water together.
4. Whisk the brown sugar and maple syrup together till the color becomes lighter.
5. Whisk in the egg. Follow by the ginger.
6. Whisk in the warm butter mixture.
7. Whisk in the flour gradually. Continue to whisk for a while to incorporate more air. Finally fold in the chocolate chips.
8. Scoop the batter and fill the liner till about 4/5 full. Bake for about 20-25mins or till skewer comes out clean.
9. Cool on rack.

Pandan Chiffon Cupcakes

Photos first. Recipe later.

Buttermilk Vanilla Cupcake

I modify the recipe from my favorite vanilla cupcake recipe. The taste actually turn out to be very different. It is very flavorful in fact. I added in some lemon juice and replace milk with buttermilk. However the texture was different, it is now more dense and crumbly compared to the original. I quite like it, goes well with a cup of tea!

Here's the receipe.

Makes 10 regular size cupcake
110g unsalted butter, softened
140g sugar
2 eggs, room temperature
85g self-raising flour
70g plain flour
1/2 cup buttermilk
1tsp vanilla paste

1. Preheat oven to 175degree.
2. Sieve the 2 flours together.
3. Combined milk and vanilla together.
4. At medium speed, cream butter till smooth. Add in sugar and beat till light and fluffy for about 3 mins.
5. Add in 1 egg at a time. Beating well each time.
6. Add the flour and milk mixture in 3 alterante parts.
7. Fill to about 3/4 full. Bake for 20-25mins.

Pandan Chiffon Cupcake

Baked this pandan chiffon cupcake quite some time ago. Recipe is taken from Aunty Yochana's site. It was rather simple to make and taste nice too. As it wasn't mention to fill up to how full nor make how many. Hence, I only fill it to 3/4 full and 16 cupcakes. But its was too mini. My father in-law took 8 at a go.





Overbaked => center sinked in


Makes 12.

Ingredients (A)
35g coconut cream
30g water
1tbsp pandan paste
1tbsp cornoil
(Combine everything together)
-----------------------
80g cake flour
1/4tsp baking powder
3 egg yolks
3 egg whites
1/8tsp cream of tartar
75g caster sugar

1. Preheat ovne to 175 degree.
2. Whisk egg whites till frothy, add in cream of tartar. Then gradually add in sugar and continue to whisk to soft peak.
3. Whisk egg yolks slightly and pour into the beating egg whites.
4. Pour in Ingredient (A) in a slow steady stream.
5. Gently fold in the cake flour and baking powder in 3 batches.
6. Spoon the batter till almost full and bake for about 15-20mins.
7. Leave to cool on rack

Blueberry Buttermilk Cupcake

Yes, I had leftover of buttermilk. So found this delicious recipe from Nosh With Me. Her original was strawberry buttermilk cake. I baked them into cupcakes instead. But I think I was too generous with the blueberries, throw in the whole packet. Hence can't really taste the cake.





Makes 10.

1cup plain flour
1/2tsp baking powder
1/2tsp baking soda
1/4tsp salt
60g unsalted butter, softened
120g plus additional sugar for sprinkling
1/2tsp vanilla extract
1 large egg
1/2cup buttermilk
1/2-2/3 pack of blueberry (corrected amt)

1. Preheata oven to 190 degree.
2. Combine flour, salt, baking powder and soda together. Sieve.
3. Beat butter and sugar together till pale and fluffy. Add in vanilla
4. Add in the egg and beat well
5. Add in flour and buttermilk in 3 separate alternate sequence
6. Spoon batter till about 2/3 full and sprinkle some sugar on top.
7. Bake fpr about 15-20 minutes.

Sour Cream Chocolate Muffins

I still had leftover sour cream from making the peach pastry. And Florence posted this recipe just in time for me to use up the sour cream. The muffins is indeed soft, moist and fluffy. Will love to enhance the chocolate taste more the next time.



Makes 10. (I followed the recipe exactly)

Ingredient A
120g plain flour
15g cocoa powder
1/2tsp baking soda
(Sieve the above 3 ingredients together 2 times)
1/4tsp salt
35g sugar
60g semi-chocolate chips

Ingredient B
75ml sour cream
45ml milk
1 egg
55g melted butter
50g brown sugar

1. Preheat oven to 190 degree.
2. Mixed ingredient A together
3. Whisk ingredient B together till combined
4. Pour B into A, using hand whisk, mix till combined. Do not overmixed, as the muffins will be dry.
5. Fill the batter till abot 2/3 full. Bake for 25mins or till skewer comes out clean.

VERY GOOD Lychee Cupcakes

This is the other cupcake that I had baked for parents' day. Personally, I like this very much. It is so simple to make and really soft, moist and delicious. I got it from my colleague, Tricia. Had reduced the sugar and slight changes. Will definitely make it again. Try it out.

Makes 12.

160g unsalted butter, melted
120g cake flour
120g hong kong flour
1/4tsp salt
2tsp baking powder
1 canned lychees (about 250g)
2 eggs
150g caster sugar
1tsp vanilla essence
120ml lychee juice

1. Preheat oven to 180degree.
2. Sieve flours, baking powder and salt together.
3. Cut the lychees into small sizes and pat dry with paper towel
4. Put in about 3/4 of the lychess in the flour mixture, coat even with flour.
5. Combined eggs and sugar, beat at medium high speed till pale and fluffy.
6. Add in lychee juice, melted butter and vanilla essence, stir in gently.
7. Pour in the flour mixture into the egg mixture. Fold in till combined.
8. Set aside for 30 mins for the mixture to thicken.
9. Fill the batter till about full to the rim for each cupcake liner.
10. Bake for about 20-25 mins, till golden brown or skewer comes out clean.

White chocolate and chocolate chip caramel mudcake

I adapted this receipe from Women Weekly magazine. This is so simple to make and yummy too. Texture is dense but yet soft and nice. Try it out.



Makes 10 regular size cupcakes.

Ingredients
90g white chocolate
90g salted butter
110g brown sugar
125ml milk
2tbsp golden syrup
1 egg
110g plain flour
35g self-raising flour
2tbsp of chocolate chips
icing sugar for dusting

1. Preheat oven to 140 degree.
2. Grease the muffin pan. ( I used silicon muffins pan, no need to grease)
3. Combine white chocolate, butter, sugar, milk and golden syrup together. Put it over a water bath to melt all the ingredients. Leave aside to cool.
4. Sieve both flours together.
5. Once the liquid mixture is cooled, whisk in egg and flour till combined well.
6. Stir in chocolate chips.
7. Bake for 25 minutes.
8. Dust with icing sugar before serving. =)

Ricky's favourite Vanilla cupcakes

This is Ricky's favourite. Been a long time since I bake it. This time I bake it for my cg botanical gardens outing. Replace some white sugar with brown sugar.





And not to forget my pretty darling at botanical gardens that day. Look! So pretty, hee. Despite the hot weather, it was so much fun. Great for photo taking! =)

Chocolatey Cupcakes

Oh this is nice nice nice. Soft, moist, chocolatey and yummy... I adapted this from I love Cupcakes blog. A very simple and easy recipe. You don't need to use mixer, just a mixing bowl and wooden spatula will do. Which means less washing... =P And you don't have to take out your butter out to the room temperature in advance, which is something I don't like to do. As sometimes, I might forget to take out the butter first or put too long and the butter get too soft.

Tips: To quickly bring the eggs to room temperature, you can always soak it in slightly warm water first while preparing the rest of the items.

Makes about 8 cupcakes for the below cupake size.


75g plain flour
30g coca powder
3/4tsp baking powder
1/4tsp salt
85g of semi-sweet chocolate
160g unsalted butter
130g fine sugar
50g brown sugar
3 eggs
1tsp vanilla extract

1. Preheat oven to 175 degree.
2. Melt semi-sweet chocolate and butter together. Let cool to room temperature. (You may start preparing the rest of the items while allowing it to cool)
3. Sieve flour, cocoa powder, baking powder and salt together.
4. Stir in sugars into the melted chocolate mixture till combined.
5. Add in 1 egg at a time and stirring till combined each time.
6. Add in vanilla extract.
7. Fold in the flour mixture gradually. Do not overmixed.
8. Scoop the cupcakes into the prepared liners till 3/4 full (this will give you a nice dome)
9. Bake for 20 minutes or till skewer comes out clean.

(For the above cupcake liner, I filled it with about 80g of batter each.)

Simple Chocolate cupcake

After having a basic cupcake recipes, thought to do a simple chocolate cupcake. Results was better than what I expected, it was quite chocolaty, texture is light and bouncy.



Makes 16 cupcakes

125g unsalted butter
30g cocoa powder
1 cup chocolate milk
2 eggs (room temperature)
280g caster sugar

170g cake flour
1tsp baking powder
1/2tsp baking soda

Preheat oven to 180 degree.
Melt butter in microwave.
Add the cocoa powder to the melted butter and mix well.
Combine, cocoa mixture, eggs, sugar and milk together using either a whisk or electric beater.
Sift cake flour, baking powder and baking soda together.
Add in the flour mixture in 2-3 portions to the cocoa mixture and mix well.
Scoop the batter into the cupcake liners. (I did weigh them which is about 50g of batter each)
Bake for about 20mins or till the skewer comes out clean.

Basic Cupcake

Nothing fancy. This is just a very basic and simple cupcake to make. You are able to add in different flavorings, chocolates, fruits and nuts, etc, for variation. Don't expect the taste and texture to be fantastic, it is really very normal. It is not too sweet, just nice to go along with frosting. I did this so that I can "play" with the fondant decorations.

*Tips: In order to get even height for the cupcakes and you are not good in your estimation, you can weight the batter first. =)


I made this specially for Shan.

Designer Caihui




Taken from Su Yin's recipe. (Makes 12 cupcakes)
130g unsalted butter
3/4 cup caster sugar
2 large eggs
1tsp vamilla extract
170g self-raising flour
1tsp baking powder
1/3 cup fresh milk

Preheat oven to 180 degree/
1. Beat butter and sugar together till pale and fluffy which will usually take about 5 mins.
2. Add in the vanilla extract, follow by 1 egg at a time, beating well between each addition.
3. Add in the sifted flour and baking powder alternaltey with the milk.
4. Spoon into the cupcake liners and bake for 15-18mins.
(50g of batter per cupcake)

Fondant making class

Finally finally, I've attended a baking class. I've never attended any classes on baking before. This is the first class that I have managed to attend. This is a cupcake fondant making class organise by BIY. It's quite hard to get a slot, as it is always full. But thank God, I manage to!

Overall, I will say the class is pretty useful. And I have lots of fun too. Each of us get to decorate 4 cupcakes. Below are some of the pictures =)

Done by me. Forget to take nicer pictures nad the actual completed piece, took these in a hurry.