Sweet Potato and Cheese Muffins - 番薯乳酪马芬

It is moist and soft. The combination of cheese and sweet potato is very good. And as you can see, I like to have my muffins together with flower tea. :)

Recipe:

Ingredients: makes 10
110 g unsalted butter
100 Castor sugar
1.5 egg (1 + 1/2)
40 ml milk

*150g plain flour
*5 g baking powder
*20 g Parmesan cheese powder
*sieved together

120 g (with skin) sweet potato
2 tbsp fine sugar

Some cheddar cheese, shredded

Method:
1)  Cut sweet potato into 1.5 cm cube, steam till cooked.  Add sugar and mix till sugar has dissolved.
 2)  In a mixing bowl, beat butter and sugar till creamy.  Add in egg in 3 - 4 batches. Pour in milk and mix well.
3) Fold in sifted flour till well combined.  Add in (1) and mix well.
4)  Spoon batter into muffins cups till 3/4 full. Sprinkle shredded cheese on top (optional).  Bake at 175 deg C for 20 minutes.

Apple Cinnamon Cupcakes

Frankly speaking I personally don't quite like the taste of cinnamon.  Whenever  I come across any recipe that mentions "cinnamon", I will just skip or replace with other ingredients.  During my recent trip to Alaska, I got a chance to taste a good and fragrant donut at one of the cafes. Since then, I have changed my mind, if one uses an appropriate amount of cinnamon, the result of the end products can be rather delightful. I would say apple and cinnamon is a perfect combination, they blend so well together.

This cake is moist, fluffy and soft. The sourness of the green apple, the delightful hint of cinnamon, and the buttery butter... sedap.

Recipe:

Ingredients: Makes 18 - 20 cupcakes
250 g butter
180 g caster sugar
4  eggs (about 64 g- 65  g each with shell)

*250 g self-raising flour
*1 teaspoon baking powder
*2 teaspoons cinnamon powder
2 green apples, peeled and cute into small cubes
  Note: * sieve together 2 x

Cream Cheese Frosting:
200 g cream cheese
100 g butter
160 g icing sugar
grated zest of 2 limes
2 tablespoon lime juice

Method:
1)  Cream utter and sugar until soft and creamy. Add in eggs one at a time and beating well after each addition.
2)  Fold in flour and mix well. Add apple and mix well.
3)  Spoon batter into paper cups till 3/4 full and bake in a preheated oven at 180 deg C for 25 minutes and cooked. (*golden brown) Remove from oven and leave to cool on a wire rack.
4)  Meantime, put all the cream cheese frosting ingredients into a mixing bowl and mix until fine and smooth.
5)  When the cupcakes are cool, spoon the frosting mixture into a piping bag and pipe frosting on the cupcakes for decoration.

Lemon and Pistachio Cupcakes

Recipe:

Ingredients: (makes 16)

3 large eggs (about 64 -65 g each with shell)
225 g butter , room temperature
220 g  caster sugar
1/2 cup milk
230 g self-raising flour, sifted
1 teaspoon vanilla extract
1/2 cup pistachio nuts, coarsely chopped
juice of 1/4 a lemon
zest of  half lemon

Topping:
155 g icing sugar, sifted
225 g  butter, room temperature
1/2 cup pistachio

Method:
1. Preheat the oven to 170 deg C. Line cupcake pan with cupcake papers.
2.  In a mixing bowl, beat sugar and butter till light and fluffy.  Add in eggs one at a time. Beat well  before each addition.
3. Add milk, flour and vanilla, and stir  to combine.  Add pistachio nuts, lemon juice and zest, and combine.
4.  Divide the mixture evenly between the cake papers  Bake for 18 - 20 minutes until risen and firm to touch.  Allow to cool for few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping:
1.  Meanwhile, combine icing sugar and butter,  beat till light and fluffy.  Add lemon zest and pistachio nuts and mix through.  Spoon onto cupcakes in large, loose dollops.

Creative Steamed Cupcake - 彩绘可爱蒸蛋糕

This is the latest  book written by a well-known Japan food blogger.  Ms. Junko-' Deco Steam Cake'. I am very inspired by how the Japanese present their food in such a beautiful manner.

Recipe: (Heart shape cupcake)
Ingredients:
100 g pancake mix flour (薄饼预拌粉)
1 medium size egg
30 g Castor sugar
30 g plain yoghurt
30 ml  fresh milk
15 g unsalted butter (melted)

1 teaspoon plain flour
edible red food colouring

Method:
1) Put sugar and egg in a mixing bowl, mix well with egg whisk.
2) Add in yoghurt and milk, mix well after each addition.
3) pour pancake flour, mix and blend well, then add in melted butter, mix until mixture is well combined
4) Take 2 teaspoon mixture from (3) into a small bowl, add in 1 teaspoon of  plain flour, a drop of red colouring, and mix well..Pour the batter into a small piping bag.
5) Pour the plain cupcake batter into muffin cups with cupcake liner until 70% full. Pipe the desired pattern you like on top of each cupcakes. Tap 3 -4 times  the bottom of the muffin cup to expel the air.
6)  Steam over medium low heat for 12- 15 minutes or until cooked.

Fun with small sponge cakes

Hi dear friends how are you doing?  Are you enjoying your CNY?  I have been missing for quite sometime.   I have just waken up from hibernation. haha......hehe....

I had just made some beautiful steamed sponge cakes.  Please be patient, recipe will be posted later.

A few days before CNY, I went to the market to do my last errand. While passing by a Malay stall, I saw very colourful and cute steamed cakes on sale. Their designs were eye-catching, such as Angry Birds, lady bird, polka dots and many other patterns and cartoons characters...... I was really inspired by them.

I managed to get the similar recipe from here. Due to my handicap at drawing, I only could do simple patterns. With more inspiration and encouragement, I will try to do a master piece in my next attempt...

Thank you MamaFami and Hana for the recipe.

Poppy Seeds Cupcakes - 罂栗籽杯蛋糕

Recipe:

Ingredients: (yields 9 cupcakes)

150 g      self raising-flour
150 g      unsalted butter ( room temperature)
100 g      castor sugar
1  tablespoon grated lemon zest
3 beaten eggs
1 teaspoon vanilla essence
2 tablespoon poppy seeds

Optional glazing:
40 ml lemon juice
1 tablespoon castor sugar
"hundreds and thousands" candy bits garnish

Method:
1) Preheat oven to 180 degree C。
2)  Beat butter until soft.  Mix in castor sugar, beat until creamy.  Add beaten eggs gradually and mix well.
3)  Add vanilla essence, lemon zest and sifted self raising-flour, mix well. Mix in poppy seeds.
4)  Pour the batter into cupcake tins.  Bake for 15-18 minutes until done.  Set aside to let cool.
5)  Heat lemon juice and castor sugar until the sugar dissolves.  Brush the syrup on top of the cakes.  Sprinkle candy bits on top. Serve.

材料：（可做9个）

自发面粉    150 克             
无盐牛油（室温)  150 克
幼砂糖   100 克               
柠檬皮茸     1 汤匙
鸡蛋（打散）  3 个
云呢拿香油   1 茶匙
 罂栗籽    2 汤匙

涂面层：随意
柠檬汁         40 毫升
幼砂糖         1 汤匙
七彩糖珠     适量

做法：
1）烘炉预热至180度C约15分钟。
2）自发粉筛匀备用。
3）牛油打发至软，加入幼砂糖及柠檬皮茸 搅拌至淇淋状，再分次加入蛋汁拌匀。
4）加入云呢拿香油，下面粉料搅拌均匀，再拌入 罂栗籽 。
5）把面糊倒入纸杯中至7分满（3/4），烘约15-18分钟至熟透，即可取出。
6）柠檬汁， 幼砂糖加热拌至糖溶解，涂在蛋糕面，撒糖珠装饰，即可食用。

Hokkaido Chiffon Cupcake

Saw this chiffon cupcake from Sonia's blog. It is very easy to follow. I like that it is soft and light.

  Thank you Sonia for sharing this beautiful recipe.  Recipe click here. 

Hidden Heart Valentine's Cupcakes

Saw  this accidentally  on youtube -Hidden Heart Valentine's cupcakes. LOve at first sight.... They look so beautiful and sweet.. Just couldn't wait any longer to bake and post it today.

My Recipe:


Ingredients  for the red heart:
100g butter (room temperature)
100g castor sugar
2 eggs
120g self-raising flour
30ml of milk
1/2 tsp strawberry emulco
few drops of edible food red colouring

Ingredients for the cake: (yields 24)
250g butter ( room temperature)
250g castor sugar
5 eggs
300g self-raising flour
80ml milk
1/2 tsp vanilla essence

Method:

1) Preheat oven to 180 degree C.

2) Cream butter and sugar till light and fluffy.

3) Beating in eggs one at a time. Ensure each egg is well-incorporated before adding the next one.

4) Fold in half the sifted flour, add milk and strawberry emulco and then fold in the 

remaining flour without over-mixing or beating the mixture. Add colouring and mix well.

5) Pour the batter into a lightly greased  8"x8"  or 9"x9" baking tray. Bake for 15-20 minutes.

6) Allow to cool completely. Once the sheet cake is cool, invert the pan onto a cutting board.  Use a smaller heart-shaped cookie cutter to cut out 24 cake hearts that are small enough to fit into an average-sized cupcake pan. Leave aside for later use.

7) Cream the cake ingredients with the same method as the heart cake.

8) Spoon 2 heaping tablespoon batter (from 7) into paper-lined cupcake tins, so that they are about 1/2 full. Put one heart into each tin and press it point down into the batter. Cover with another tablespoon of batter and bake for 15- 20 minutes and until cooked.  Allow the cupcakes to cool before frosting.

Use a cookie cutter to cut out 24 hearts.

Leave aside for later use.  At this time prepare the cake batter.



.


Spoon 2 tbsp.of batter, and put a heart in the center.







Spoon 1 tbsp. of batter to cover the heart.

Make sure to press the heart point down properly into the batter otherwise they will turn up like mine a small hill.

 
Tricky tip how to get the right cross-session of the heart when you cut to get the full heart effect.

a) Use a marker or a pen to mark your muffin cup paper liner (external) with a visible straight line directly opposite to each other.

b) Place the heart such that it is aligned with the 2 markings.  This is so that when you cut the cupcakes into half, the cross-section of heart will show up nicely.

Cupcakes with Orange n Cheese Frosting

Recipe:  (adapted from 美味糕点新主张)

Ingredients:
(A)
120g unsalted butter (at room temperature)
65g icing sugar
120g egg yolk

(B):
120g egg whites
65g fine sugar
120g low protein flour

Frosting:
30g cream cheese (at room temperature)
50g u unsalted butter (at room temperature)
15g icing sugar
1tsp orange juice
1/2 orange rind


Methods:  Preheat oven to 170 degree C.
1)  Beat butter and sugar till fluffy and its colour turns white.. Add in yolks and beat until all well mixed.
2)  In a clean bowl, beat egg whites with sugar till thick but not hard.
3)  Take 1/3 of egg white mixture (meringue) mix to the mixture 2, use a rubber spatula to stir well,  then fold in 1/3 of the flour, scrap gently  from bottom and mix evenly.
4)  Lastly, add in the remaining meringue and flour, mix until mixture is all well blended.
5)  Deposit mixture into paper cupcakes or baking moulds till 3/4 full.
6)  Bake for 20 minutes or till cooked. Leave to cool.
7)  Decorate cake with cheese frosting to your liking.

Making Frosting:
Beat cream cheese, butter and sugar till smooth and its colour turns white.  Add in orange juice and zest.
Ready to use.

Vanilla Cupcakes With Cheese Frosting

Recipe:

Ingredients:

Cake:

150 g butter, softened slightly

150 g caster sugar

3 eggs

180 g self-raising flour, sifted

50 ml fresh milk

1/2 tsp vanilla extract

Frosting:

40 g butter

120 g cream cheese, softened at room temperature

140 g icing sugar

1/2 - 1 tsp strawberry paste

Method:

1) Preheat oven at 190 degree C.

2) Cream butter and sugar till light and fluffy.

3) Beating in eggs one at a time. Ensure each egg is well-incorporated before adding the next one.

4) Fold in half the sifted flour, add milk and vanilla and then fold in the remaining flour without over-mixing or beating the mixture.

5) Fill paper-lined patty tins with cake batter, filling them up 3/4 full.

6) Bake for 12-15 minutes or until cakes are well risen and golden brown.

7) In a mixer beat butter and cream cheese until smooth and creamy. Add in icing sugar and strawberry paste, till well mixed.

8)Swirl frosting onto cooled cupcakes.

Chocolate Chip Cupcake

Chocolate again. Recently I find myself very lazy to create anything. Yesterday, I had planned to bake Chocolate Mousse Cake for my daughter's birthday but somehow my laziness turn a beautiful Mousse Cake into simple chocolate cupcakes. I really don't feel like making complicated cakes. I promise you that next year, I will bake you a very beautiful cake. The best way is to quickly marry and let your husband buy you a cake.

You have to believe me, sometimes doing anything depends on your mood. Tell you something, I am going to doze off now, very sleepy and laz.........................y. What does it mean? Saya sudah tua. I need to play more" Majong game"just to keep me awake.

Recipe: Adapted from Delicious CAKES by AMY HENG

Ingredients: (makes 20)

250 g butter

350 g brown sugar

1/1/2 tablespoon vanilla essence

1/2 tablespoon instant coffee powder (dissolved in1/2 tbsp hot water)

4 whole eggs

320 ml water

280 g cake flour- )

70 g cocoa powder - )

1 1/2 tsp baking powder - ) sieved thrice

3/4 tsp bicarbonate of soda - )

1/2 tsp salt - )

200 g chocolate chips100 g macadamia nuts (toasted and chopped)

Utensil needed:

20 paper cups

1 piping bag

Method:

~1) Preheat oven at 180 degree.

~2) Beat butter, sugar essence and coffee until light and creamy. Add in eggs one at a time.

~3) add in dry ingredients alternating with water. Lastly add in nuts and chips, scoop the batter into a piping bag.

~4) Pipe no. (3) into cups and arrange on baking trays. Bake for 25 - 30 minutes. Decorate as desire.

Luncheon Meat And Spices Cupcake

I thought this recipe was a bizarre combination. Who in the right mind would mix butter cake with luncheon meat and black pepper? With some degree of trepidation, i still decided to give it a go.

As each fairytale would end, this was really a case of happily ever after. The most bizarre of combination actually was akin to the union of the toad and the princess. Instead of spoiling the taste of butter cake, the luncheon meat turned out to be the prince and really galvanised the cake. The saltiness of the luncheon meat turned out to blend really well with the sweetness of the cake. With a dash of black pepper to provide some tinge of spice taste, it really provides the extra dimension to bring it to another level.

Before the first bite, i was really apprehensive whether i could finish even half of the cake. After just half a bite, i was already looking forward to a second one. This cake really took me by surprise and i'm glad i tried this out.

I further recommand to eat while is warm, it tastes better.

Recipe

Ingredients:

250 g cold salted butter, cut into pieces

160 g caster sugar

250 g self-raising flour

1 teaspoon baking powder

4 large eggs

120 ml milk

some ground black pepper

some dried parsley ( I used Italian herbs)

1/2 tin luncheon meat, cut into small cubes/pieces

Method:

1) Preheat oven to 200 degree C. Arrange some paper cups onto muffin pans. (about 16 - 18).

2) Put butter and sugar into a mixing bowl beat until the mixture is creamy and fluffy.

3) Add egg one at a time to the creamed butter mixture. Beat until well blended.

4) Fold in sifted flour, baking powder and milk alternately and mix mixture till blended.

5) Spoon the batter into paper cups. Add in luncheon meat, sprinkle black pepper and dried parsley on top.

6) Bake in preheated oven at 200 degree C for 15 - 18 minutes .

(Recipe adapted from Yum Yum 2010 Oct. Issue No. 69 )

Lemon Cream Cheese Cupcake

It looks like any ordinary cup cake but you will only relish the true taste of it when you have chewed it and swallowed it down your throat.

Your first bite tastes like a good lemon cake - with just the right amount of moisture and tingy lemon flavour. Surprisingly however, after a few chews, you realise that the cheese - that had been effortly packed into the core of the muffin - kicks in with its rich goodness and full flavour. Now the delightful mixture of lemony cheese fills your mouth and clears your nose.

That's exactly the saying "you never know what it tastes like until you bite into it".

I recommend to eat 2 muffins with a cuppa for an excellent way to kick start your day.

Recipe:

Ingredient : Cream Cheese filling

~ 170 g cream cheese

~ 55 g sugar

~ 1 tablespoon lemon juice

~ 1 teaspoon lemon zest

Method:

Cream the above ingredients until light and smooth. Leave aside.

Cake Ingredients:

~ 170 g unsalted butter

~ 230 g sugar

~ 6 large eggs

~ 3 tablespoon fresh lemon juice

~ 250 g cake flour/all purpose flour

~ 1 1/2 teaspoon baking powder

~ 1/2 teaspoon salt

Method:

1) Preheat oven to 180 degree C.

2) Combine butter and sugar in a large bowl and beat with mixer on med/high until fluffy.

3) Add the eggs and 3 tablespoon of lemon juice and beat until well combined.

4) Mix in the flour, baking powder, salt and 2 teaspoon of the lemon zest until just combined.

5) Spoon about 3 tbsp. of the batter into each muffin cups. Place about 1 tbsp. of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach 3/4's of the way to the top of each cup).

6) Bake until golden, about 20 minutes. Let the cup cakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use a sifter to sprinkle confectioner's before serving.

Raisins and Chocolate Chips cupcakes

The other day I visited http://hslingkitchen.blogspot.com/. I like her raisin cup cakes. So today i baked and gave them to my colleagues. They like them very much.

I improvised the recipe by sprinkling sun flower seeds on top of the cake. The healthy sunflower seeds are crunchy and gives extra bite to the chewy raisins and soft cake.

Recipe (makes 7)

Ingredients:

120 g butter
80 g fine sugar
120 g (about 2 eggs) eggs
120 g low protein flour + 1 tbsp baking powder, sift together
40 g raisins
40 g chocolate chips
sun flower seeds

Method:
1) Cream butter and sugar.
2) add egg one at a time, beat well.
3) Fold in flour.
4) Add in raisins and chocolate chips.
5) pour into paper cups until 3/4 full.
6) Sprinkle sun flower seeds on top of the cakes.
7) Bake in preheated oven at 150º -160º C for 15 - 20 minutes or until cooked.

Pandan Coconut cupcakes

Happy Teachers' Day! We had a Celebration at Pan Pacific, Marina. We had so much fun and enjoyed the food. And I was so lucky that I won a lucky draw and recieved Capital Land Cash vouchers and an electric toothbrush. I was really overjoyed.

Teacher Pek bought us ice-cream. Teacher Kwee Lan gave every one of us a small gift, and the Principal gave us a treat at Sakura Japanese Buffet Restaurant, ....so many many . Is my turn for return favour. I baked cup cakes for them. I make Pandan Coconut Cake and Raisin chocolate Chips cake. They like the cakes very much and give good compliments.

Recipe (makes 16)

Ingredients:

(A)

280 g butter
200 g sugar

(B)
5 eggs
60 ml coconut milk
2 tablespoon pandan juice

(C)
240 g plain flour
25 g custard powder
30 g desiccated coconut
1 teaspoon baking powder

Topping:

Mix well

1)40 g butter

2) 35 g icing sugar

3) 55 g desiccated coconut

Method:

1) Cream (A) till light and fluffy.

2) Add (B) a little at a time and cream till smooth and light.

3) Fold in (C) and mix till well blended.

4) Pour the batter into paper cups or a 10" round mould.

5) Sprinkle topping on top of the cake.

6) Bake at 175º C for 50 min. (For cup cakes bake at 160º C for 25 min - 30 mins.)

Banana chocolate cupcake 香蕉巧克力蛋糕

Recipe:( 孟老师的100道小蛋糕）

Ingredients: (make 6 cupcakes)

--70 g peeled banana

--30 g condensed milk

--65 g unsalted butter

--50 g icing sugar

--1 egg yolk

--90 g plain flour

--1/8 teaspoon bicarbonate of soda

--10 g cocoa powder

--10 g chocolate chips

Method:

--1)用叉子将香蕉压成泥状，加入炼奶用汤匙搅匀备用。

--2）无盐奶油在室温软化后，加入糖粉先用橡皮刮刀稍微拌合。

--3）改用搅拌机搅拌均匀，加入蛋黄以快速方式搅匀。

--4）加入做法1的炼奶香蕉泥，继续用搅拌机搅拌均匀。

--5）同时筛入低筋面粉，小苏打粉及无糖可可粉，改用橡皮刮刀以不规则方向拌匀呈面糊状。

--6）用橡皮刮刀将面糊刮入子模内约七分满，将表面抹平，在放上适量chocolate chips.

--7）烤箱预备热后，以上火190 C 下火180 烘烤约20 - 25分钟左右。

-

Cheddar Cheese Cupcakes

Helen,够朋友了吧，你要这个食谱我回家就马上给你post上了。希望妳真的有去做哦！


Recipe taken from Y3K Delicious Cakes -series 15

Ingredients:


A) 4 egg yolks
60 ml milk
50 g caster sugar
60g melted butter
120 g cake flour
1 tsp baking powder
1/4 tsp salt
1 tsp orange paste

B) 4 egg whites
50 g caster sugar
1/2 tsp cream of tartar
Decoration: 150g grated cheddar cheese
some melted butter, some icing sugar

Method:

~1. Hand whisk ingredient (A) to a smooth batter. Leave aside.
~2.In a mixing bowl, whisk egg white and cream of tartar until foamy. Add in sugar and continue whisking until stiff.
~3.Add in no. (1) into egg white batter mix well. Add in half the grated cheese. Scoop into piping bag.
~4.Pipe batter of no (3) into papper cups and decorate with cheddar cheese.
~5.Bake at 180° for 20-25 minutes. When done , brush with melted butter and sprinkle with icing sugar.
ENJOY!