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)

Vanilla Sugar Cookies

This is taken from Bake at 350. Although in the recipe it doesn't requires any chilling but I did. The dough is much easier to handle after chilling for about 1/2 hour. Not sure is it because of this, the cookies puff up alittle. The sweetness is just nice with crisp texture, good to go with royal icing.

Oh yes, I almost forgot about it. This is done with my new gadget, the lettering imprint set from Germany. =)



3cup plain flour
2tsp baking powder
1cup sugar
225g butter
1 egg
1/2tsp vanilla extract

Preheat oven to 175 degree.
Line parchment paper on baking sheet.

Combine flour and baking powder, set aside.
Cream butter and sugar together till pale and fluffy. Add eggs and vanilla extract and mix well.
Add in the flour mixture gradually and beat till just combined.

(I chilled for half an hour first)
Roll onto a floured surface and cut into shapes. Bake for 10-12mins.

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.

A Cardigan for Atalie

Did I tell you that I love love love to crochet too? What is crochet? It is actually similar to knitting except that it uses only one needle instead of two. I have learnt crochet for like 10 years or more. I used to crochet alot alot alot and do all kinds of things like bags, dress, skirts, blouses, scrunchie, etc. I have quite a huge collection of designs as well, hee. Now, I only do it occasionally when I have the time. =D

Anyway, I am very happy with this top that I have made for Atalie, it is so sweet. She wore it last week to service with a dress. I will take some picture with her wearing it the next time.

Past bakes

A few pictures taken during last year for the bakes that I've done using marshmallow fondant and icing to decorate. Improvement in progress.

White Chocolate Chip Macademia Cookies

Had baked this last year as I was craving Subway cookies and its really good. Adaption from Cookie Madness, had tweak the proportions to get the texture I want.

White Chocolate Macadamia Cookies

140g plain flour
1/2tsp baking soda
1/2tsp salt
115g unsalted butter
80g brown sugar
75g caster sugar
1 egg
1tsp vanilla extract
3/4cup white chocolate
1 cup macademia nuts

Preheat oven to 190degree.
Beat butter, sugars, vanilla and salt till creamy.
Add egg and beat well.
Add in flour and baking soda gradually, beat till blended.
Stir in white chocolate and nutes.
Drop a dollop tablespoon on ungreased cookie sheet. Make sure you leave at least 2 inches apart, as the cookies will really spread.
Bake for about 8-10 mins, till edge golden brown.
Leave to cool slightly and remove from tray, then to the rack.

Chocolate Blueberry Cupcake

Last weekend, I had hubby to take care of Atalie so that I can do some baking. Been sourcing around, with ideas from here and there, I came up with this. Sorry, I didn't take any pictures as I was too tired after a few hours of baking.

The cupcake was good and refreshing. Something different from what I would usually bake. Texture wise, it's soft and crumbly. Will definately bake this again. Probably will try out a few other more blueberry recipes, so I can quickly use up the blueberry filling that I have. I bought the blueberry filling from Phoon Huat, I must say that it is quite good. Not too sweet, taste is just right.

If you see from my to-bake-list, I'm going to also attempt to bake some cut-out cookies/shortbread. I have some recipes that I have baked before, but it's good to try more recipes. And as I've just bought a new gadget, a lettering imprint set from Germany, suppose it will turn out to be interesting. =) Will update soon ya.

Ps: Some time last year, I had baked some white chocolate cookies. After trying out, I had the combination that I like which I find it close to Subway cookie, will post the recipe here soon too.

Chocolate Blueberry Cupcake

Makes 12 regular
100g Self-raising flour
1/2 tsp Baking soda
25g cocoa powder
75g chocolate, chopped
100g unsalted butter, at room temperature
60g caster sugar
40g brown sugar
2 eggs, at room temperature
12 tsp of blueberry jam/filling

Preheat oven to 180 degree.

Melt chocolate block, either microwave or water bath and leave to cool.
Beat butter and sugars together till pale and fluffy. Then beat in 1 egg at a time.
Sift flour, soda and cocoa powder into the mixture and fold well.
Stir in melted chocolate.
Scoop mixture in the cups, add in the blueberry, follow by another scoop of mixture to about 3/4 full.
Bake for about 20 minutes or till skewer comes out clean.

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Donut Muffins

Taken from Amanda blog. Please go to her blog for the original recipe. I have half the recipe. Have yet to taste it. Will update later.

Make 5 muffins

Ingredients:
30g shortening
55g sugar
1 egg
95g flour
1 tsp baking powder
1/4 tsp salt
90g milk

Steps:
1. Preheat oven to 175 Degree C.
2. In a mixing bowl mash together the shortening and sugar.
3. Add the egg and whisk it all up until it is smooth.
4. Measure the flour, baking powder, salt and nutmeg into the bowl.
5. Pour in the milk.
6. Mix the batter with a whisk/fork until it is just combine. do not overbeat.
7. Drop the mixture into muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.
8. Bake for 25-30mins, till an inserted skewer comes out clean and muffins top are slightly brown.

Double Chocolate Muffins with Yoghurt

This is very yummy. The muffins is very very soft. Except the chocolate taste could be slightly richer. If the owner of this recipe saw this, please let me know, so that I can give credits. I have taken this recipe from IK quite a while a go but think it was removed, can't seems to find it. I have half the recipe which make nice muffins.

7/8 cup Plain Flour
1/2 tsp bicarbonate soda
1/2 tsp baking powder
3/8 cup castor sugar
1/8 cup cocoa powder
50g butter, melted
1 egg
1/2 cup plain yoghurt (1 used 125ml of the marigold natural low fat yoghurt)
1/4 cup milk
1/2 tsp vanilla essence
1/4 chocolate chips

Method

1 Preheat oven at 180C
2 Sieve flour, bicarbonate soda, baking powder and cocoa powder together. Stir in sugar.
3. Beat egg and vanilla essence together, add in all the wet ingredients to into flour mixture
4. Fold together until the flour is dampened, but not smooth.
5. Spoon mixture evenly into lined or greased muffin tray.
6. Bake for 20 mins or until the until skewer comes out clean.

Healthy Buttermilk Pancakes

Made this as breakfast for Ricky. Sorry got no pictures, lend my camera to my uncle.

This is so simple to make and tasty too. Taken the recipe from Sugar Inc. Cakes. She conduct classes for small group of 3. Looks quite interesting.

Makes 4 pancakes.

80 g self raising flour
20 g fine white sugar
100 g buttermilk
50 g egg
1 tsp corn oil

1. Whisk self-raising flour and sugar together.

2. Add the buttermilk, egg and canola oil and whisk the batter until it is smooth.

3. Pour the batter into a frying pan. Cook over low fire for a minute or two, until bubbles cover the surface of the pancake.

4. Flip the pancake.

5. Cook for another minute or so.

Crème Brulee

I have been quite lazy to post anything. Even though I am taking a break from my studies, yet my life is still so busy every single day. But nevertheless this is definitely more fruitful this way than to live a life without life.

Was enthu about creme brulee for a while. It was only the 2nd attempt then I got it right. During the first attempt, I was trying to be smart, thinking probably I can sift the mixture a few more times to get a smoother texture but the mixture started to clump up. Hence, failed! (-.-'')

2nd attempt was not completely successful either, I was too greedy then. I filled up the ramekins till completely FULL to the brim. End up the bottom was not so cooked and top was a little overcooked. But its still tasty. Find it a little on the sweet side, will be reducing the sugar the next time. Am looking forward to have an occassion to make this soon. As nobody at home will know how to appreciate this. Hubby don't like... he's a typical chin-na guy. Hmm...

Anyway this is actually very easy to make, you need to have the temperature and baking right and that is, the delicious creme brulee is out. I got this recipe from Chubby Hubby. He adapted from Justin Quek book. Thanks thanks thanks.

This is for 2 portion of ramekins.

2 egg yolks
150 millilitres fresh cream (I used whipping cream)
25 millilitres milk
25 grams sugar ( I will reduced to 15 grams)
Fine brown sugar (for caramelizing)

Preheat the oven to 100 degrees Celsius.

Combine the egg yolks, cream, milk and sugar in a mixing bowl. Whisk and pass through a fine sieve into a jug. Pour the egg mixture into ramekins.

Bake in the oven for 1 hour. Remove, cool and refrigerate for a minimum of 3 hours.

Just before serving, sprinkle the top of each portion with a thin layer of brown sugar. Caramelise the sugar with a blowtorch and serve immediately.

Meringue Buttercream

This is quite good. Like the idea of have egg white in the buttercream. Recipe taken from Taste Goblet.

Ingredients:
(this makes enough to cover and decorate a 8″ or 9″ cake, and about 15 reg cupcakes)

3 egg whites
1/2 cup sugar (use white sugar for traditional buttercream, or brown for a caramel version)
150g butter, softened to room temperature (I used salted butter)
It is important that the butter be very soft but not melting.
1/2 tsp pure vanilla or any flavoring you want
food coloring, if desired

1. Whisk the egg whites over a double boiler. Ensure bowl is grease-free. Add the sugar and whisk lightly to combine. The idea here is to give the whites and sugar gentle heat from the steam of the simmering water, to dissolve the sugar.

2. Stir the contents of the bowl lightly with the whisk. Stir continously because you do NOT want the whites to get cooked.

3. Once the whites are ready, remove the bowl from the saucepan. While the whites are still warm, start whisking them, first at a low speed to allow them to froth up and then slowly moving up to high speed.

4. Whisk the whites until they have tripled in volume, are glossy and hold stiff peaks when you lift the beaters up.

5. Add the softened butter in tablespoonfuls. Beat until thoroughly combined before adding the next tablespoonful. The previously shiny and stiff meringue may now look disastrously soupy. This is normal.

6. Continue to beat the mixture on medium-high speed until it thickens. This can take anywhwere from 7 to 15 minutes, sometimes even longer. Ever so often, scrape down the bowl with your spatula.

7. After the buttercream thicken. Now, at this stage, you can add vanilla, flavoring and/or food coloring to the buttercream. Add in small amounts and blend in with the beaters on low speed. The frosting can be used immediately.

If the weather is very very hot and humid, bung the bowl in the fridge for a few minutes to stiffen up the buttercream before using. It also can be refridgerated for 4-5 days in a clean, airtight container.

If storing in the fridge, let the buttercream soften at room temperature for about an hour, and then whisk or beat until it becomes fluffy again before using.

Chocolate Frosting

This is the frosting recipes that goes with the Old fashioned Chocolate Layer Cake from Cook's Illustrated.

454g semisweet chocolate
115g unsalted butter
1/3 cup sugar
2 tsp vanilla extract
¼ tsp table salt
1 ¼ cup whipping cream (cold)
I omit the corn syrup.

Melt semisweet chocolate, finely chopped, in a heat-proof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside.

Meanwhile, heat unsalted butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, vanilla extract, and salt and stir with heat-proof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture and heavy cream to clean bowl of standing mixer and stir to thoroughly combine.

Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes. Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.

Note: Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting.
Chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the layers are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

Old fashioned Chocolate Cake

This recipe is taken from Cook's Illustrated. I quite like it and Shan love it too. She said this bears resemblance to Lana's cake. Hmm... =) Below is my version, I made it into cupcakes instead. Yup, again!

Makes 12 cupcakes

85g unsalted butter, very soft
7/8 cups AP flour
60g ounces unsweetened chocolate, coarsely chopped
15g Dutch-process cocoa
1/4 cup hot water
7/8 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
2 eggs
1 egg yolk

Adjust oven rack to middle position; preheat oven to 175 degree.

Combine chocolate, cocoa powder and hot water in medium heat-proof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 2/8 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda and salt in medium bowl.

Combine buttermilk and vanilla in small bowl.

In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.

Add remaining cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment.

Add cooled chocolate mixture to egg-sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.

Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.

Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated).

Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.

Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 15 to 20 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool to room temperature before frosting, 45 to 60 minutes.

Frosting recipe found here.

Southern Red Velvet Cake

This is also another one that I have been wanting to do. Recipe from Foodnetwork. I didn't manage to taste it. Red velvet cake usually should goes well with Cream Cheese frosting but I didn't have any in my fridge. Hence, I used chocolate frosting to sandwiched it and buttercream as the frosting. According to my cg, they loved the color and said it tasty too. I have made it into a cupcake instead of the whole cake.

I used my new tools, the silicon heart shaped cupcake from Wilton. It is about $19 for a set of 12, from Sun Lik. It is very easy to use and clean. A good investment here =)

Ingredient A
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder

Ingredient B
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Makes 16 cupcakes. Preheat the oven to 175 degrees celsius.

1. Sift all ingredient A together.
2. Mix all ingredient B together
3. Using a standing mixer, mix the A into the B until just combined and a smooth batter is formed.
4, Divide the cake batter evenly. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 15 minutes.

Marshmallow Fondant

I have really been wanting to try out using fondant. I tried to do some search on it, and it seems just so complicated. After a long search, I settle on trying to make marshmallow fondant which I think it is the easiest. BUT I am still confused between a lot of variations like sugar paste, rolled fondant, uncooked fondant, poured fondant, etc. I don't really know what are the differences. (-.-''')

But at least, I manage to start some where. Below is the recipe from Sugar Inc. Thanks alot for the step by step instruction. =)

200 g white marshmallows
2 tbsp water
500 g icing sugar
2 tbsp Crisco white vegetable shortening (for greasing of the hands)

1. Melt Marshmallow with water in microwave safe bowl. Microwave on high for 30 sec.
2. Stir marshmallow until fluffy.
3. Add in 1/2 of the icing sugar and mix well.
4. Ensure hands is greased with Criso. Add in the remaining icing sugar and knead the fondant.
(You may add more icing sugar if it is too sticky, add criso if it is too dry)
You may regrease your hand if it get sticky along the way.

You may add the color after step 4 if you are making different color. If you are doing just 1 color, you may add your desired coloring in step 2.

Recommendation: To keep overnight wrapped with cling wrap and put into airtight container before using. Else fondant may be kept in an air tight container wrapped in cling, refrigeration up to months.

Pralet from IK

This is also on my to-bake-list for a long long time. Finally, I did it. Eh, actually was unsuccessful the first time due to the mousse which was to watery. Was sort of successful on the 2nd try. But perhaps, I didn't really use good quality chocolate and I think I didn't do it with 100% heart. It didn't turn out that well.

However, this was highly recommended and rave in Imperial Kitchen. Below is the recipe from Jo.

PS: no pics, as it looks very ugly.

Sponge:
45g plain flour
10 g coco powder
2 eggs
70g sugar
26g corn oil

Method:
1. whisk egg with sugar till fluffy
2. add in flour n coco powder, and fold
3. add in melted butter and bake at 170 degree for 45 mins
(i use 7 inch pan)
4. when cooled, slice cake into 3 layer.

Praline crunch
90 g nutella
25 g bitter chocolate converture (mellted)
30 g feullteine
20 g melted butter

Method:
1. Mix nutella, melted chocolate n butter together.
2. add in feulletine and mix well

Chocolate mousse:
125 g whipped cream
125g bitter chocolate (melted)
1 eggs
28g sugar
10 g water
5tsp rum
5 tsp grand marnier

Method:
1. whisk egg till fluffy, at same time boil sugar n water together (be careful it will get burnt v easily)
2. when egg are fluffy, pour in syrup and whisk till cooled
3. melt chocolate and mix into the whipped cream, then add egg mixture into the chocolate mixture.
4. Add in the rum and grand marnier.

Frosting
1/3 Cup Cocoa Powder
170 g nestle cream
35 g Fine Sugar
60 g Unsalted Butter
1 Tabsp corn oil

Method:
melt everythg together and stir in corn oil.

Assembling:
1. put 1 layer of sponge in cake ring, put the pralien crunch on top and spread evenly.
2. put in 1 more layer of sponge then spread on half the chocolate mousse filling.
3. put in the last layer of sponge then the mousse again.
4. top with the frosting and let it set.

Banana Cake/Muffins (CH)

This recipe is taken from Chubby Hubby know as Banana Cake. Initially, I thought it is a chocolate banana muffins cos of the color I saw from the fridge.. hehe. I have kept this recipe with me for quite a long time, perhaps more than a year but never tried it. The main reason is because I'm too lazy to buy bananas. However, I do like banana lots. Finally this morning, I decided to make this, due to my fil bought a bunch of banana but they seems to be like going to spoil very soon. So, I just took them to make it.

First of all, the method is almost or exactly the same to the one that I have made quite some time back. But somehow, I just could not remember what is the taste or texture. I think it was a little bit on the dry side. For this banana muffin, it is very soft and light. The sweetness is just nice. Indeed like what the wife of CH said, while waiting for them to be ready, you can really smell the wonderful fragrance of the muffins. The color turn out to be very appetitising. I half the recipe from the original as per below.

Makes 10 to 12
150g flour
1tsp baking powder
1tsp bicarbonate of soda
1⁄4tsp salt
110g sugar
120g unsalted butter
2 eggs, beaten
2 bananas (roughly 200g), mashed
3Tbs milk
1/2tsp pure vanilla essence

Sift flour, baking powder, bicarbonate of soda and salt into a medium bowl.
Cream butter and sugar until creamy white.
Add beaten eggs a little at a time. Beat well after each addition.
Add vanilla, milk and mashed bananas.
Fold in flour and blend well.

Pour mixture into muffin cups to about 2/3 full and bake at 180˚C for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.

Chocolate Shortbread

I have been wanting to try out another version of shortbread recipe that uses rice flour. Inspired by my colleague's Lavendar Shortbread. I found the receipe from Dessert First. Below is my adaptation. I decided to add some cocoa powder. Probably due to the cocoa powder, it is not sweet enough. More fine-tuning on the taste. But the texture is quite good, it is very "loose", melt-in-the-mouth type. This is still not the taste that I wanted to get.

Will make another attempt after my exams. TodayI have baked some scones and muah chee as well. Maybe this is my last bakes till exams finished?

Ingredients

113g butter, softened
1 cups flour (replace with 1 tbsp of rice flour)
1/4 cup caster sugar
1 tablespoon cocoa powder

Sift the flour.
Beat the butter and sugar in a mixer until creamy.
Add the flours and cocoa powder and beat until combined.

Wrap the dough and roll out to about 1/4" thickness and chill until firm, about an hour.

Preheat the oven to 165C degrees.

Remove from fridge and cut desired shapes. Place on parchment lined baking sheets and bake until just golden, about 18 minutes.