Showing posts with label berries. Show all posts
Showing posts with label berries. Show all posts

Wednesday, January 2, 2013

Blackberry Cupcakes

Hi everyone..I would like to wish everyone a "Happy New Year"...:P

These cupcakes are fresh from fluffy and taste delicious..and it is really easy to make...

Here's the recipe
yield about 20 pcs

225gm butter
200 gm caster sugar
4 eggs
225 self-raising flour
1tsp baking powder
3tbsp ground almond
150gm blackberries

Preheat oven 180 C.
Line the pan with cupcake liner.
Sieve self-raising flour and baking powder.
Beat butter, caster sugar,eggs..just mix well.
Add in sieved flour and beat again until well mix.
Stir in ground almond, mix well.
Lastly stir in blackberries.
Spoon the mixture into cupcake liners and bake for 20 minutes, or until golden brown.


Thursday, March 1, 2012

Chocolate Cranberry Cupcakes

While blog walking, my kids saw these yummy cupcakes, from Anncoo Journal .My youngest is a chocoholic, she likes everything with chocolate. Everyday she keep asking and asking, non stop,  about these,"when will I do for her, I missed chocolate cupcakes already, please do for me"...bla bla
After I baked those chocolate cupcakes, I let them to layer the top with ganache. Here's the cupcakes, not so beauty but it's so yummy ! They happy, mama also happy..... hahaha :)

Ingredients: Recipe from Anncoo Journal .
80 gm dried cranberries
3 tbsp rum
175 gm butter, softened
150 gm icing sugar
45 gm cocoa powder
90 gm hot water
1 tsp vanilla extract
3 large eggs
75 gm whipping cream
175 gm plain flour
1/2 tsp baking powder
1/2 tsp baking soda

Method :
Soak dried cranberries with 3 tbsp of rum for 1 hour.
Mix cocoa powder with hot water and set aside.
Line muffin pan with cupcakes liner.
Sieve plain flour, baking powder and baking soda together.
Beat butter and icing sugar till pale.
Gradually add in cocoa mixture and vanilla extract, mix well.
Add eggs one at a time, mixing until incorporated and slowly add whipping cream into it, mix well.
Fold in flour, do not over mix and lastly add in dried cranberries, mix well.
Spoon chocolate  batter into prepared muffin cups to 3/4 full.
Bake at preheated oven 170C for 25-30 minutes, or skewer inserted into centre of the cupcakes comes out clean.
Leave cake to col on wire rack and spread some ganache on top of the cake.
Store the remaining cupcakes in the fridge and to soften them at room temperature for 15 minutes or longer before consume.

Ganache Cream :
125 gm cooking chocolate, chopped
100 gm whipping cream 
20 gm butter 
1/2 vanilla extract
1/2 tbsp rum (optional)

Put chopped chocolate and butter in a bowl.
Boil whipping cream and pour cream into the chocolate pieces and stir with a hand whisk to smooth.
Add in vanilla extract and rum, stir well.

If you find that the cream was not heated well enough for the ganache to be smooth, reheat the ganache under double boiler and stir till smooth. (note: off the heat after water is boiled)

You may like to apply 2 to 3 layers of ganache cream to make the chocolate cream thicker.

Kitchen Note: 
Ganache cream can be stored tightly covered in the refrigerator for a month or longer. Reheat the leftover ganache cream in the microwave for 20 seconds and give it a little stir and place it back to the microwave for 10-15 seconds and again stir the cream to smooth. You can use it to frost more baked goods, or drizzle on ice cream.

Monday, February 20, 2012

Blueberry Crumble Cupcakes

I made this blueberry crumble cupcakes twice! It is so delicious with the crunch of the crumble toppings. The first time I made, I double the crumble topping, but found it too oily.The 2nd batch, I reduce the crumble topping to 1 1/2 crumble topping, and it is very nice.
The recipe was from Sonia  . I made 10 cupcakes from this recipe.

Crumble Topping: ( 1.5 from the original )
30gm cold butter
30 gm caster sugar
30 gm top flour or cake flour
15 gm ground almond

125 gm butter, room temperature
80 gm caster sugar
2 large eggs
1/2 tsp vanilla extract
100 gm self raising flour or 100 gm cake flour +1 tsp baking powder
2 tbsp milk
80 gm fresh blueberries, dust with some flour

For the topping---fresh blueberries

Make crumble topping:
Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs.
Refrigerate until needed.
Preheat the oven to 180C.
Put paper cases in a muffin pan.
Put butter and sugar in a mixing bowl, beat together until light and fluffy.
Add in vanilla extract then add egg one at a time , combine well.
Add in the flour and milk alternately, fold till well combine.
Add blueberries and mix well.
Spoon the mixture into the paper cases.
Top with few blueberries , then sprinkle crumble topping over.
Bake the cupcakes in the oven for 25-30 minutes, or until risen and firm to touch.
Transfer to a wire rack and let it cool. Serve.

Wednesday, April 13, 2011

Strawberry Cupcakes

While doing some groceries shopping with my kids,we saw some Korean Strawberries.We had some while we were in Korea last year.It taste so sweet and juicy.So,we grabed 4 punnet of was sour......sigh...Because of the sourness, we couldn't finished it, so I decided to use them to make a cake,and began to search in internet for strawberry cupcakes.I saw Annie made the cupcakes, looks yummy.And , indeed, it's so yummy.We like it very much.Thank you Annie for the recipe.

Here's the recipe I coppied from here,
For the cupcakes:
21/4 cups all purpose flour
1/2 cup cake flour
1 tbsp baking powder
1 tsp salt
2 stick ( 1cup) unsalted butter,at room temperature
21/4 cups sugar (I use 2cups)
11/2 vanilla extract
3 large eggs plus 1 egg white
1 cup milk
21/2 cups chopped strawberries

For the frosting:
3 eggs white
120gm caster sugar
250gm butter
100-150gm pureed strawberry

For the cupcakes
Preheat the oven to 180C.Line cupcakes pan with paper liners.
In a medium bowl, combine the all- purpose flour, cake flour,baking powder and salt, whisk to blend.
In a bowl of an electric mixer, combine the butter, sugar and vanilla.
Beat on medium high speed until light and fluffy, about 3 minutes.
Beat in eggs and egg white one at a time.
With the mixer on low speed, add the flour mixture into two additions alternating with the milk, mixing each addition just until incorporated.
Gently fold in the chopped strawberries with spatula.
Divided the batter between the paper liners, filling each about 3/4 full.
Bake untill light golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes, transfer to wire rack to cool completely.
Frost the cupcakes with strawberry swiss meringue buttercream.

To make frosting:
Whisk egg whites and sugar over a pot of simmering water, until the sugar dissolved and it's HOT to touch.
Transfer it to another bowl, place this bowl over a cool water(with 3pcs ice in the water)
Beat the meringue until cool and thick( soft picks).
Mix in the butter into 3 batches.make sure that each batch is incorporated before adding another.
Once all the butter already in ,add the strawberry puree 2 tbsp at a time until finish and beat the buttercream on medium till thick and smooth.