Cupcakes and Cookies with customised Doraemon Tag

Friend ordered cupcakes and cookies with customized Doraemon's tag for her son's birthday party in school

Soft Spongy Banana Cupcakes

A very big Thank You to Susan Quek, a member in a facebook group who shared this recipe.  It is indeed a keeper. The cupcake is very soft and spongy.

Ingredients:

3 eggs

130g sugar

200g banana (very ripe, mashed)

150g cake flour

1/2 tsp baking powder

1/4 tsp baking soda

100g corn oil (or any vegetable oil)

1 tsp vanilla extract 

Method:

1. Preheat oven to 160 degree C.

2. Whisk eggs, sugar, vanilla extract and mashed bananas at max. speed till stiff/ribbon stage. 

3. Sieve flour, baking powder and baking soda together. 

4. Fold in sifted flour and mix well. 

5. Add in oil and mix well till batter is shiny and flowing.

6. Pour into muffins/cupcakes baking tin and bake for 20-25minutes.

Moist Banana Chocolate Chips Muffins

I have no regret trying out this Banana Choc Chips Muffins.  It is very moist and soft.  After making 12 muffins, I packed some and give to friends.  Also, have to thanks Sharon from delishar.com for sharing the recipe.

Recipe adapted from: http://delishar.com

Ingredients:

3 large bananas, mashed

192g plain flour

67g castor sugar

67g brown sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanila extract

75g melted unsalted butter

1 large egg

175g semi sweet chocolate chips

Method:

1. Preheat oven at 170 deg.

2. Line muffin tray.

3. Whisk together salt, sugar, flour and baking powder using hand whisk.

4. Add melted butter, egg and vanilla extract and mashed bananas into flour mixture.

5. Mixed till almost combine.  Do not overmix. 

6. Add chocolate chips and fold using spatula for 4-5 fold. Mixture will be lumpy

7. Divide batter into lined muffin tray.

8. Bake for 20-25 mins.

9. Allow to cool for 5mins before transferring to cooling rack to cool completely.

Cempedak Cupcake

I ever saw people posted cempedak cupcake and wanted to try baking it but it is hard to find cempedak at my area. Yesterday when I saw cempedak at supermarket, I decided to buy it and bake cempedak cupcakes.  I really love the aroma of cempedak even when it is baking in the oven.

Recipe adapted from http://culinarykitchenette.blogspot.sg

Ingredients:
250g Cake Flour
2 tsp Double Acting Baking Powder
250g Unsalted Butter, Cubed and Softened
300g Castor Sugar (super fine sugar) **can reduce to 200-250 if using very ripe n sweet cempedak**
300g Eggs without shells (about 6 eggs) lightly beaten
2 tsp Vanilla Essence
8 tbsp Full Cream Evaporated Milk
300g Fresh Ripe Peeled Cempedak, cubed into small pieces (I used scissors to cut)


Instructions:
1) Beat butter and sugar until light and fluffy, add eggs in a steady stream then add essence and mix well. (the mixture may look a little curdled its normal)
2) Fold in 1/3 of the flour + baking powder mixture. Add in half the milk and fold till just combined. Repeat until all the flour and milk have been folded in. Fold until smooth. Stir in the cempedak gently. Do not overmix.
3) Pour into cupcake cases until 3/4 full. Bake for 20 mins at 160 degrees or until the skewer comes out clean.


*Folding in the flour and milk alternately will help to make the cake mixture smooth and lump-free. If all the flour is added in at one go, some flour may form lumps in the mixture.
*Cake flour makes the cupcakes lighter in texture
*You can reduce sugar if you find it too sweet, as cempedaks are sweet.
*The cempedaks are not coated with flour and they do not sink to the bottom, I tried on both cake tins and cupcake cases.
*Recipe modified and extracted from Gorgeous Cupcakes for the Homebaker by Anna Chan

Butterfly Theme Cake for a birthday girl

This is a throw back post.  Customer ordered this customised cake as her daughter choose her birthday party theme to be butterfly.  I am very happy with the butterfly picture that I used.  It is too pretty and made the whole cake looked "Wow"

Sunflower Cupcakes

This sunflower cupcakes I made for myself as Mother's Day Cake

You can use any cupcake recipe you like. As for piping sunflower design, I am using the leaf nozzle. For more detail on piping, you can goggle youtube video piping sunflower cupcakes

Princess in Formal Dress Cupcakes

Inspired by my friend, Adeline Ang, I also attempted this beautiful cupcakes. I am glad it turned out great

Easter Cupcakes

This year I made an attempt trying to make Easter Cupcake for the first time. Bought some chocolate egg candy and long stripe candy and icing flower to decorate on the cupcakes

Simply baked some cupcakes, frost the cupcakes with grass piping tip and decorate with chocolate egg candy, icing flower and long stripe candy as the handle. Overall, it look like Easter Basket Cupcake

21th Birthday Cupcakes with Green and Blue Theme

  Thanks Elizabeth for your support. A great colour theme you have come up with to your liking.
  Here is the cupcakes I baked for my niece's 21th birthday. Her theme for her birthday party is green and blue so make the same colour frosting to match the party theme.
  For a change, she want lemon flavour cupcakes rather than the usual chocolate cupcake flavour.
  From grating lemons zest, squeezing the juice from the lemons, baking and mixing the colour for frosting into rosette design

Lemon cupcakes with two tones of green rosette

and two tones of blue rosette frosting design

 The final product

Two tones of pastel green

Two tones of pastel blue

Recipe for lemon cupcakes, can refer to lemon cupcakes

For frosting, I used Frosty whip powder

Pandan Cupcakes with Gula Melaka SMB

I saw alot of members in a facebook grp baked the pandan cupcakes with gula melaka smb when I am still on holiday. I quickly bookmark it and tell myself to bake this when I am back from holiday.
Really thanks Karen Yee for sharing the link with the edited version

Original recipe from: Pandan Cupcakes with Gula Melaka SMB

Edited version:

(Amendment on the ingredients but method remain the same as original recipe)

Pandan cake:

200g cake flour

1/2 tsp baking powder (double acting)

125g unsalted butter, softened

1/2 tsp salt

1/2 vanilla paste / essence

115g granulated / castor sugar

2 large eggs, at room temperature

75g coconut milk (from a box) + 25g water

2 tbsps pandan juice (refer below)

green colouring

Method:

Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan.

Combine flour & baking power. Sift & set aside. 

In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. 

Cream until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. 

Add in eggs, one at a time, beating well after each addition. 

Add the dry ingredients in three parts, alternating with the coconut milk and pandan juice. With each addition, beat until the ingredients are incorporated, taking care not to over beat.

Fill paper cups or muffin pan with batter, 3/4 full.

Place baking or muffin pan on the middle rack of the oven & bake for about 25 minutes.

Cool cakes completely on a wire rack before icing. 

Gula Melaka Swiss meringue buttercream frosting:

67g gula Melaka, crushed 

2 pandan leaves, torn lengthwise & tied a knot

2 tbsp water

3 large egg whites

30g granulated sugar

150g unsalted butter, at room temperature

1tsp pure vanilla paste

pinch of salt

Method:

To prepare gula Melaka caramel, combine water, gula Melaka & daun pandan in a heavy-based saucepan over medium low heat. 

Stir until all the sugar has melted. 

Then continue heating up the syrup & let it reduce slightly, about 3-4 minutes. 

Remove from heat, strain & leave aside to cool completely to room temperature. The caramel will thicken  as it cools. If it becomes too thick, thin out with a little bit of water before using.

Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved). 

Transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. 

Keep beating until the mixture comes together, this will take about 5 minutes. With the mixer running, add in the gula Melaka caramel, one teaspoon at a time, beating until well combined between each addition.  I added 5 tsps.