18 posts tagged “cupcakes”
Got 2 rolls of Oreo Cookies lying at the kitchen counter taking up space hence baked this :) Recipe.
Bought 3 punnets of Korean strawberries from NTUC. $2.65 for a punnet of 250g. Erin ate 3/4 of a punnet before I could finish baking the cupcakes. It must have been really sweet :) I didn't taste any as I'm not a big fan of any kind of berries.
I used butter in instead of margarine. Had a tub of low-fat yoghurt in the fridge so substitute milk with 140 ml yoghurt & top up the strawberries to 250 g (1 punnet).
Gave 4 to our Unit 335 neighbour & 3 to Angie.
Recipe is from 500 Cupcakes & Muffins by Fergal Connolly (Page One).
For
Cupcakes :
115g
margarine (soften)
225g
caster sugar
2
lightly beaten eggs
1t
vanilla essence
115ml
fat-free milk
255g
self-raising flour
1t
baking powder
150g
fresh sliced strawberries
1T
grated lime zest
For
the glaze :
115g
caster sugar
2T
grated lime zest
3T
lime juice
2T
boiling water
Preheat
the oven to 175ºC. Place 18 baking
cases in muffin tins. Combine the
margarine & sugar with an electric whisk until soft & creamy. Add the eggs slowly & mix well. Beat in the vanilla & mix. Sieve the flour & baking powder &
stir into the batter until just combined.
Fold in the strawberries & lime zest. Spoon the mixture into the cases. Bake for 20 mins. Remove tins from the oven & cool for 5
minutes.
Then
remove the cupcakes & cool on a rack.
To make the glaze, mix the sugar, lime zest, lime juice & boiling
water in a small saucepan. Bring to a
gentle simmer over a medium heat, stirring to dissolve the sugar. Simmer uncovered for 5 minutes. Remove from the heat, cool slightly the spoon
over the cool cupcakes. Store in an
airtight container for up to 3 days, or unglazed in the freezer for up to 3
months
Baked some cupcakes for Erin's 2nd Birthday.
HAPPY BIRTHDAY, ERIN... MUMMY LOVES YOU A LOT !!!
Recipe is from Tempt – Cupcakes to Excite by
Betty Saw
A savoury cheesecake that is refreshing treat at any time of the day
Ingredients :
100g self-raising flour
2 t baking powder
110g butter (diced small)
100g castor sugar
2 eggs (large, beaten with a fork)
50g cheddar cheese (finely grated)
1 dsp milk
Topping :
40g Parmesan cheese (grated)
Method :
(1)
Sift self-raising flour & baking powder together
(2)
Cream butter
& sugar for 2 minutes. Add eggs
& sifted dry ingredients. Turn
electric mixer on medium speed for 2 minutes. Beat in grated cheese & milk
(3)
Using a
medium-sized ice-cream scoop, place a scoop of batter in the centre of each of
the paper cases
(4)
Sprinkle top
with grated Parmesan cheese
(5)
Bake in
preheated oven at 175ºC
for 20 minutes or until topping is golden
Note :
Cheddar is a popular cheese with a unique “nutty”
flavour. To grate a small amount for
use, cut the required amount of cheddar form the block into small cubes. Place in a small chopper bowl & blend
until crumbly like breadcrumbs. You can
also grate the whole block cut into cubes in a food processor. Measure out the amount required & freeze
the remainder for future use
Parmesan cheese has a strong flavour. Buy in block & grate as required. The flavour of fresh parmesan is far superior to the packaged pre-grated variety
Baked this in the afternoon as I've pistachios sitting in the fridge nearing its expiry date. Yes, managed to use my new Spar mixer at last :)
A healthy choice of light spongy & moist cupcake, if you replace melted butter with sunflower oil. Pistachio are packed with nutrients & fibre. It is a good source of vitamin B-6, thiamine, phosphorus, magnesium & copper. This nut is cholesterol-free & contains mostly monounsaturated fat.
Ingredients :
75g self-raising flour
½ t baking powder
60g unsalted pistachios
3 large eggs – 70 g each (separated)
110g castor sugar (divided into 2 equal portions)
90ml yoghurt
60g butter (melted & cooled)
A pinch of salt
20g pistachios (coarsely chopped for topping)
Icing sugar (for dusting)
Method :
(1) Line muffin pans with paper cases
(2) Place pistachios in a pepper grinder or small food processor & grind until fine
(3) Sift self-raising flour & baking powder together
(4) Put egg yolks in a small bowl with half of the sugar & whisk with a hand-held electric whisk until pale & very thick
(5) Mix in yoghurt & melted better. Fold in pistachios, sifted ingredients & salt
(6) In a separate bowl, whisk the egg whites until soft peaks form. Beat in remaining sugar & continue beating again until just stiff
(7) Gently fold in the egg mixture, 1/3 at a time into the pistachio mixture
(8) Use a large ice-cream scoop to fill the paper cases evenly with the mixture up to 2/3 full & level surfaces with the back of a teaspoon. Sprinkle with chopped pistachios
(9) Bake in preheated oven at 175ºC for 23 – 25 minutes or until top is golden brown
(10) Remove & cool cupcakes in the pan. Dust with icing sugar, if preferred)
Recipe by Anna Chan of SugarInc.
2 tsp double-acting baking powder
150g unsalted butter, cubed and softened
150g light brown sugar
340g mixed dried fruit (raisins, sultanans, etc)
1 tsp mixed spice
1 tsp vanilla essence (optional)
200ml water
1 tsp baking soda
2 eggs, lightly beaten
(1) Preheat the oven to 180ºC
(2) Sift Flour and baking powder. Mix.
(3) Bring butter, sugar, fruit, spice, vanilla essence and water to boil on medium heat, stirring constantly. When mixture bubbles, lower heat and let it simmer for a minute. Remove from heat and stir in baking soda. Pour mixture into a large bowl and let it cool to room temperature
(4) Stir in eggs, followed by flour mixture. Mix well
(5) Pour into sturdy paper cases or a lined muffin pan till 3/4 full. Bake for 24 mins or till a toothpick inserted into a cupcake emerges moistened but clean. Allow to cool
Since last attempt was a failure, I used Phoon Huat’s recipe for the cake as stated at the back packet of the 1kg Super Sponge Cake Mix. Did some modification to the original recipe & viola, it turned out well :)
250g sponge cake mix
5 eggs (medium size) - I used 3 large eggs
50g unsalted butter
50g water
Method :
(1) Mix sponge cake mix, egg & water together
(2) Whisk at high speed for 10 mins. Reduce to medium speed for 3 – 5 mins
(3) Fold in melted butter
The rest I followed Agnes recipe.
Before beating the mix & eggs I already realised that this cake would fail as it was just too watery. True enough it turned out coarse & dense. Will definitely read up more on what went wrong & make this cake again. If all else fail, I'll use the Basic Traditional Sponge Cake recipe instead of the Mix !!! Urghhhhh .......
Recipe from Baking Made Easy from Agnes Chang.
200g sponge mix
4 eggs
4T water
4T melted butter
Filling :
300g minced chicken meat
2T chopped garlic & shallots
3T oil
Seasoning for chicken :
3/4T soy sauce
1t concentrated chicken stock
1/2t Lea & Perrin sauce
A little dark sauce
1t oyster sauce
1/2t sesame oil
1T egg white
A dash of pepper
Method :
(1) Filling : Marinate minced chicken meat with seasoning for abt 15
min. Heat up oil, stir-fry chopped garlic & shallots till fragrant.
Add chicken meat & stir fry till fragrant & cooked. Dish up
(2) Cake : Beat sponge mix & eggs till frothy. Add water & beat till fluffy again. Mix melted butter
(3) Line petitins with paper cups. Pour some cake mixture into the
paper cups, add some filling in the centre & cover with more cake
mixture
(4) Bake in a pre-heated oven at 180ºC for abt 15 – 20 mins till golden brown & cooked
Was planning to bake something almost each day by taking the butter out then in it went to the fridge then out then in ....... Finally, at 10pm I've decided I MUST BAKE SOMETHING !!!!
This recipe is from a Y3K Magazine called Delicious Cakes by Amy Heng. Another gift from Thelma :
Ingredients :
250g butter
350g brown sugar
1 ½ t vanilla essence
½ T instant coffee powder (dissolved in ½ T hot water)
4 whole eggs
320ml water
200g chocolate chips
100g macadamia nuts (toasted & chopped)
Sieved
thrice :
280g
cake flour
70g
cocoa powder
1
½ t baking powder
¾
t baking soda
½
t salt
Method
:
(1)
Preheat
oven at 180ºC
(2)
Beat
butter, sugar, essence & coffee until light & creamy. Add in eggs
(3)
Add
in dry ingredients, alternating with water.
Lastly, add in nuts & chips, scoop the batter into a piping bag
(4)
Pipe
(3) into cups & arrange on baking tray.
Bake for 25 – 30 mins. Decorate
as desire
Recipe from 500 Chocolate Delights by Lauren Floodgate
(PageOne).
3
eggs
175g
caster sugar
140g
self-raising flour
28g
Dutch-process cocoa powder
175g
unsalted butter or margarine
85g
plain chocolate chips
1T
milk
115g
white chocolate chips
2½T
cold black strong coffee
115g
icing sugar (sigted)
3T
chocolate strands
Method :
(1)
Preheat
the oven to 175ºC. Line 12-cup muffin tins with paper baking
cases
(2)
Combine
the first 7 ingredients in a large bowl & beat for 3 – 4 mins with an
electric whisk until smooth. Divide the
mixture between the cases & bake for 15 mins until well risen & golden
brown. Remove from the oven & cool
for 5 mins. Transfer to a wire rack to
cool completely
(3)
Put
the white chocolate chips & coffee in a bowl ever a pan of simmering water
& heat until melted. Remove from the
heat & stir in the icing sugar.
Spread the icing sugar over the cupcakes & sprinkle with chocolate
strands
(4)
Store
in an airtight for up to 4 days
