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.

Butter Cookies

I like to make butter cookies because my daughter loves it and it is one of the easy recipe I have been using for few years.  This time round I made some slight adjustment to the original recipe from happyhomebaking.com
Today I made a few design include cartoons designs too.

Original recipe from http://happyhomebaking.blogspot.sg and I made slight adjustment to my preferred taste.

Ingredients:

100g butter ( I used unsalted)

80g caster sugar ( I used 75g)

1 egg yolk

180g cake flour/ top flour ( I used cake flour)

20g corn flour

I added pinch of salt

Method:

1. Sift cake flour and corn flour, salt together and set aside.

2. Line baking paper on baking tray.

3. With electric mixer, add in sugar to the butter in 2-3 additions and cream till mixture turn pale and fluffy.

4. Add in egg yolk and mix well.

5. Add sifted flour mixture in 2-3 addition and stir with a spatula to form soft dough

6. Place dough in cling wrap and put in fridge for 30mins.

7. Remove dough and roll out dough on slightly floured work surface and cut out the shape using cookie cutters and place on baking tray.

8. Bake the cookies at 170deg for 15mins.

Danish Butter Cookies

Thank you Alan from travellingfoodies.com for sharing this recipe.  I purposely use the same cookie cutter that is of same shape as other brands of danish cookies selling outside.

Recipe adapted from: travellingfoodies.com

Ingredients

1 egg (60g)

200g butter (I use Lurpak brand)

130g icing sugar

320g flour

2 tbsp of vanilla paste

Method:

Method

Place the above ingredients in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.

Place dough into plastic bag and chill in fridge for 2-2.5 hrs then i use the cookie cutter to cut out the shape on a floured work surface.

Bake in a preheated oven at 200C for 7-8 min. Temperature and time depend on individual oven.

Leave to cool slightly before removing from cookie sheet.

Transfer cookies into airtight container after cookies are at room temperature.