Showing posts with label buttercream. Show all posts
Showing posts with label buttercream. Show all posts

Wednesday, November 16, 2011

Almond Cupcake

Hi all, I made this cupcake recipe for breakfast. I made it at night, and serve it in the morning. 
The recipe if from one of the baking class that I attended.These cakes are so soft which are my favourites, but not the buttercream, I found it oily, but anyway, I write down the recipe, maybe you want to try.(different people different taste bud )
I sprinkle some coloured sugar which I bought earlier (store in my pantry for quite long).If you want to make the colour sugar can get the recipe from Anncoo Journal .

160 gm butter  
160 gm caster sugar
3 eggs
1 tsp vanilla
190 gm cakeflour
50 gm ground almond
1/4 salt
2 tsp baking powder
60 ml fresh milk

Sift cake flour,baking powder, stir in salt and ground almond, set aside for later use.
Beat butter and sugar until fluffy.
Add in vanilla and eggs one at a time,mix well.
Mix in the sifted flour and milk alternately, beat till just combined.
Scoop the mixture into a paper cup, about 3/4 full.
Bake 180 C for 20 minutes.
Frost the cupcake with butter cream.Sprinkle some coloured sugar.Serve.

Butter Cream:
150 gm butter
150 gm icing sugar
150 gm cream well
1/2 tsp vanilla essence

Whip butter and icing sugar until soft and light.
Add in cream well and vanilla essence, whip until fluffy.
Ready to use.

I am submitting this post to Aspiring Bakers # 13 : Enjoy Cupcakes ( November 2011) hosted by Min of Min's Blog.

Wednesday, April 27, 2011

Pastry Cream Horns


Yesterday, I made these Cream Horns.I brought some to my mom's house.It's a hit, they like it.
My girls also like it.I use puff pastry, all of it, can get +-33 horns. As for the filling I filled with  Swiss Meringue buttercream.

1 portion of  puff pastry .
Swiss Meringue Buttercream from here

                                        Roll the dough Into a rectanlge , thickness 0.3cm.
                                        Cut the pastry into 1 x 10 inch long strip.
                                        Take strip, brush some water ,just brush onto the overlap side.
                                        Twirl it to the cream horns mould.

                                          Brush with egg wash and sprinkle some granulated sugar.
                                          Transfer it to a line baking tray.
                                          Bake in pre-heated oven 200C for 18 - 20 minutes.

                                          Immediately, remove the mould, and let it cool on the rack.

                                          Fill with the filling. Beside this buttercream, you can use custard,
                                          or any filling that you like.


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.

Friday, April 1, 2011

Oreo Buttercream Cupcakes

I saw this cupcakes here and here, and my kids love oreo. So I give it a try,  I'd made  it TWICE , with in a week!!. With the buttercream on top of it .It was soooo yummy!!! Here's the recipe:

Thanks Rima for sharing this wonderful recipe.It was so easy to do.

250gm Butter                                                                  
1 cup sugar (I use 3/4 cup)
2 cups self raising flour----sieve
1 tsp baking powder----sieve
4 Eggs
1 tsp vanilla

8 - 10 oreo, crush with the cream

Line cupcakes pan with paper liners.
Crush the oreo.
Pre-heat oven 180 C.
Sieve self raising flour and baking powder.
Whisk butter, sugar, self raising flour, baking powder, eggs and vanilla for 2 minutes, do not over beat.
Stir in crushed oreo.
Pipe batter into cupcakes casing.
Bake in the pre-heated oven for about 15 to 20 minutes.

Scoop Swiss Meringue Buttercream into a piping bag and frosting on the top of the cupcakes.

Thursday, March 31, 2011

Swiss Meringue Buttercream

This  buttercream taste so good, not too oily and not too sweet. My kids love it , and always ask me to do.I got this recipe from wendy.

Thank you Wendy for the great Swiss Meringue Buttercream tutorial.

60gm egg whites
100gm sugar ( but I used 80gm)
170gm butter
1tsp vanilla

Cut the butter into pieces.Put it into microwave oven for 5 sec. I did it 3 times, to get it soft.
Whisk butter and sugar over simmering water.Whisk till the sugar melted, and it's HOT to touch.
Transfer it into another bowl.Put this bowl into a basin of cold water, I added 2 pcs of ice into the water.
Beat the meringue on medium speed until it cool and thick .
Beat in the butter in 3 batches. make sure that each batch is incorporated before adding another.
Once all the butter already in ,add vanilla and beat the buttercream on medium till thick and smooth.

I've tried made this buttercream with hand mixer and stand mixer.Found out that using hand mixer easier and faster.The butter cream won't curdled, just runny and quickly become thick and shiny again.Why??Maybe because of the ice water??.Maybe only!!You have to try it out.And , remember to use only MEDIUM speed.