Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts

Tuesday, January 7, 2014

Tiramisu Cupcake


Tiramisu Cupcake

Hi!Hi!  Hope it's not too late to wish everyone Happy New Year! Cheers!!

Ingredients :
90 gm butter, softened
1/2 tsp vanilla extract
100 gm caster sugar
Tiramisu Cupcake
2 eggs
150 gm self-raising flour
2 tbsp milk

Method:
Preheat oven to 180 C.
Line muffin tray with cupcake liners.
Beat butter, sugar,vanilla and eggs till fluffy.
Add in milk and sieved self-raising flour.Mix well.
Pour the batter into the muffin tray.
Bake in pre-heated oven for about 20 minutes.
Cool cupcakes on wire rack.

Mascarpone cream :
250 gm mascarpone cheese
40 gm icing sugar
1 tbsp marsala 
180 ml whipping cream, whipped.

Combine mascarpone cheese ,sifted icing sugar and marsala, mix well.
Add whipped whipping cream into it, and mix well.
Keep in fridge for later use.
Coffee mixture :
1 tbsp instant coffee granules
80 ml boiling water
2 tbsp marsala 

Combine all the ingredients and set aside.

Some grated dark chocolate for garnishing.

Assemble:
Remove cakes from cases.
Cut each cake horizontally into four.
Brush both sides of cake with slices with coffee mixture.
Join cake slices with mascarpone cream.
Spread tops of cake with mascarpone cream and sprinkle some grated chocolate.
Refrigerated for 3 hours before serving.

Tiramisu Cupcake

This post is linked to the the event, Little Thumbs Up organised by Zoe from Bake for Happy Kids and  Doreen from My Little Favourite DIY , hosted by lice from I Love.ICook.IBake  .


Wednesday, January 2, 2013

Blackberry Cupcakes


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

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

Here's the recipe
yield about 20 pcs

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

Method:
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.

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Thursday, May 17, 2012

Apam Dot Dot / Steam Cupcake


We really enjoy this apam/steam cupcake, that I made this apam  3 times in 1 week....hahaha
It is so easy to make. I made this for my girls breakfast and of course, I didn't wake up early in the morning ;), but I made it earlier, the night before and ,it's still remain soft the next morning.

I got the recipe from here , I adjust a bit the ingredients and the method.

Remember to use medium to low fire to steam this cake,so you won't have a smiling cake...hahahha, it won't crack :P


Recipe Source: Hana's Family
Ingredients:
3 cold eggs--from fridge
275 gm flour( I used superfine flour)
220 gm caster sugar ( I used 170 gm)
150gm fresh milk
3 tsp baking powder
1 tsp ovalete
11/2 tsp vanilla extract
Some blueberry filling 
Some coloring




Method:( I didn't follow the owner's method
Heat up steamer.
Sieve flour and baking powder, set aside.
Beat eggs and sugar until fluffy and pale.
Add in vanilla and ovalete, baet till well mix.
Beat in milk, follow by sieved flour. Mix well.
Mix all the ingredients in a mixer bowl and whip with high speed for about 6-8 minutes.
Divide the batter into and drop some coloring of your choice.
Filled all the batter in piping bag. Different colors use different piping bags.
Press some batter onto the cupcakes liner.
Put some blueberry filling, and cover with some batter.
Lastly dot dot with colors batter.
Steam over MEDIUM LOW heat for about 10 minutes.

Monday, March 19, 2012

Kumquat Almond Tea Cakes


Finally! Ya, finally I get to taste this wonderful kumquat almond tea cakes from Wendy .

JeannieElinluv  and Quay Po also made this!! Mouthwatering lor...

I can't find any kumquat from super market,so have to wait for my kumquat to ripe,don't worry, I had this kumquat tree for 2+ years I waited, waited and waited and finally those kumquats ripen.....yay!!!

I really enjoy these cakes, so delicious!!! I made twice.The first batch I used ground almond,and for the 2nd batch  I ran out of ground almond, so I used ground hazelnut. But, still the ground almonds is the besttt!!!

The picture above is the 1st batch, which I used silicon rose mould to bake.I got 5 roses, and when its cooled down, we ate 3 of it and left 2 for my pic....lol....


My kumquat tree, not many fruits, but still enough for my cakes....still got balance ....lol.

Here's the recipe from Wendy.

Ingredients:
35 gm all purpose flour
50 gm ground almond
1/2 tsp baking powder

60 gm butter
50 gm caster sugar
2 eggs (grade B)
60 gm kumquat puree (recipe below)

18 pcs poached kumquat halves (recipe below)

If you're using tart tins,prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter.I used silicon mould, and I didn't grease, luckily it didn't stick to the mould.
Sift flour and baking powder. Mix with ground almond, set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs one by one, beating well after each addition.
Put in flour mixture in 2 additions, mixing well after each.
Mix in kumquat puree.
Divide batter equally into prepared tins and top with a kumquat half
Bake for 12 mins (2 inch) or longer for larger tins.


Kumquat compote

20 kumquats
Sugar
Water

Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm)

Half kumquats and remove seeds. Put cleaned kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be eaten like jam.


 Kumquat compote, very additive, once you lick it from the spoon, you'll find it very hard stop !!!!!
This is the 2nd batch, which I used ground hazelnut, and tart tins.
Wendy, if you read this, I understand why you lazy to grease the tins,me too...hahaha, and it's a very tedious job to wash the tins too...;)


 yum....yum......

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 cupcakes.....like,"when will I do for her, I missed chocolate cupcakes already, please do for me"...bla bla bla...kids....sigh...
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)

Method:
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.
 

Friday, February 24, 2012

Red Velvet Cupcakes


This one of the popular cakes.The cake texture, really soft and light, just like velvet.Although the cream cheese frosting a little bit runny, I really enjoying it with the cake.
Recipe source from Sonia's and Lena's recipe with a little bit changes.

Ingredients:( 11 cupcakes)
150 gm cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
80 gm unsalted butter, at room temperature
120 gm caster sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup buttermilk, at room temperature( or substitute by combine 1/2 cup milk + 1/2 tbsp lemon juice, set aside for 5 minutes)
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda

Method:
Preheat oven to 180C.
Line muffin pan with paper liners.
Sift flour, baking powder, salt and cocoa powder together in a bowl.
In a jug, stir the red coloring into the buttermilk. Set a side.
Beat butter and sugar until light and fluffy.
Beat in egg, followed by vanilla extract until the mixture is smooth.
With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour.Mix until evenly combined.
Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.
Divide batter evenly among lined cupcakes and bake for 20 minutes or until skewer inserted comes out clean.
Let cupcakes cool before frosting.

Cream Cheese Frosting :
110 gm cream cheese
35 gm butter, at room temperature
1 tsp vanilla extract
1 1/4 cup icing sugar, sifted

Method:
Beat butter and cream cheese until fluffy.
Add in vanilla extract.
Gradually add in icing sugar and bear till creamy.

 Ready to bake......180C for 20-25 minutes, depends on individual oven.

The cake really soft, just like velvet....

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.

Ingredients:
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

Cupcakes:
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

Method:
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, 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 .

Ingredients:
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

Method:
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

Method:
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.

Monday, October 24, 2011

Chocolate Banana Muffin

I made another chocolate and banana cake.This time is a muffin , but it's  more like a cupcake to me.It's a very soft and moist texture, not like muffin(dense texture). This recipe's from Sonia's blog ,she highly recommended this recipe, and I agreed with her, you should try this. It's easy to make.

Ingredients:( for 15 cups)
125 gm butter
100 gm caster sugar
150 gm cake flour
2 eggs (large)
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
100 ml milk
1/2 cup chocolate chips ( I used 100 gm)
150 gm mashed banana
Some banana wedges( about 2 cm length), I omitted this

Method:
Sift cake flour, baking powder, baking soda and cocoa powder, set aside.
Beat butter and sugar until fluffy.
Add in eggs one at a time, mix well.
Mix in the sifted flour, and combine well with milk.
Add in mashed banana, mix well.
Lastly add in chocolate chips.
Scoop the batter into the muffin paper liner to about 3/4 full.
Bake in preheated oven at 180 for 25 minutes.

Monday, October 10, 2011

Chocolate Banana Cupcake

This is one of my favorites cupcakes.The combination of banana and chocolate , so perfect!
I used over ripe Dole banana and Cacao Ivory dark chocolate.

Ingredients:
2 1/2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup  buttermilk *
170 gm unsalted butter
1 1/2 cups caster sugar
5 eggs
300 gm mashed banana

* To make butter milk add 1 tbsp vinegar/lemon juice into 1 cup milk.Leave it for about 10 minutes.

Ganache:
250 gm chopped dark chocolate
135 gm whipping cream
10 gm butter

Method:
Pre - heat oven at 180C.
Line cupcakes tray with cupcake liners.
Sieve flour,baking powder and baking soda , add in salt and set a side.
Beat butter and sugar on medium speed , until light and fluffy.
Add in eggs, one at a time, mix till well blended.
On low speed ,mix in the mashed banana until well combined..
Still on the low speed , add in the dry ingredients and butter milk, beginning and ending with dry ingredients , mixing until just incorporated.
Pour the batter into prepared cupcake tray.
Bake in pre heated oven for 20 -25 minutes.Cool on wire rack.

For Ganache:
Cook whipping cream until boil.
Add it into chopped dark chocolate,stir until completely melts.
Add in butter, mix until well combined.
Leave it to cool.Set it in fridge until its thick.
Frost the banana cupcake with ganache, decorate with thousands and serve.

Tuesday, September 20, 2011

Steam Sweet Corn Cupcake

Steam Sweet Corn Cupcake!
I used left over sweet corn from Sweet Corn Mooncake Jelly to make this cake.
Love the aroma of the sweet corn in this steam cake, so fragrant.Taste delicious too!
Recipe adapted from Alex Goh 's Magic Steam Cake.

Ingredients: ( yield about 16 cup )
(A)
4 eggs
200 gm sugar ( I used 180 gm)

(B)
200 gm creamy sweet  corn

(C)         
250 gm flour
Ingredients.
1 tbsp double action baking powder

(D)
80 gm butter ( melted)

Method:
Sieve (C) and set aside.
Whip (A) until light and fluffy.
Add in (B), mix till well combined.
Fold in sieved (C), mix till well combined.
Add in (D), mix until well incorporated.
Whisk eggs and sugar
Pour it into greased and floured cupcake mold
Steam for 30 minutes. 
















Ready to steam.

Thursday, June 23, 2011

Designer Chocolate Baby Grands

The first batch of Designer Chocolate Baby Grands that I made was months ago.And this Designer Chocolate Baby Grands is the second batch , and brought it to the school and shared it with my friends.They like it very much.It's so delicious with the chocolatety taste .The cake was soft, and  you can just pop it in your mouth right away from fridge.It didn't harden at all.This Designer Chocolate Baby Grand recipe I got it from Wendy , and quite easy to make it.Here's the recipe:

Ingredients:   
(A)
33gm  cocoa powder 
59gm  boiling water 
(B)
37.5gm  all purpose flour
37.5gm  cake flour
1 tsp  baking powder
½ tsp  sodium bicarbonate
150gm  sugar 
1/8 tsp  salt
(C)
2 large  egg yolks
54gm corn oil
(D)
½ tsp vanilla extract.
(E)
2 large egg whites   


Chocolate Ganache:
85 gm cooking chocolate
87 gm heavy cream(whipping cream)
1/2 tsp vanilla extract.

Methods:
Combine (A) into a smooth paste.Set a side, let it cool down.
Sieve all purpose flour,cake flour,baking powder sodium bicarbonate and mix with salt and sugar.
Whisk (E) to soft pick, set aside.
Blend (C) into (A) on medium speed for 1 minute.
Add in vanilla extract/essence.
Add in half of the dry ingredients and beat on low speed till mixed,add another half of the dry ingredients,beat on high speed for about 1 minute.
Pour in half of whisked (E) into the batter, mix well, add , another half till finish.Use spatula to mix it.Mix it well.
Pour batter into lined baking muffin pan until 40% full.
Bake in preheated oven 180 C for 15-20 minutes, or until skewer comes out clean.
Once they are done, prick some holes.
Pour the ganache over the cake.Let it set.Best to be serve when cold.


Chocolate Ganache:
Chop the chocolate into small pieces.
Scald whipping cream(cook over medium heat until bubble appear/just boil),pour it into the chopped chocolate.
Leave for 1 minute.
Stir until smooth, add in vanilla extract.

This's the first Designer Chocolate Baby Grands.

I would like to share some pictures,that I'd taken before the carnival start,and most of the students assembly in the hall.

These are some of the dish that we cook.

My friend fry the "roti jon".We use sardine, onions and eggs, and bread.

Put some lettuce/cabbage,cucumber, mayonaise, ketchup and chilli sauce, and pack it up.

Selling some cakes.

Vegetarian mini chang.

More foods(not from us)

Popiah ( not from us).Did you see the pink color tin?The coupons goes in there.It's been sealed.

See the chicken? It's for Hainanese Chicken rice ball, from Hainanese Association.

Hainanese chicken rice ball.

Students selling coupon.

Teachers and students selling food.

Students and teachers making pizzas.

They use wood fire oven to bake pizzas.

This is my girl, waiting for customers,my friend and me selling waffles..

For the whole week, I was so tired and so do my girls, but we are so happy!!!!


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