Red Velvet Cupcakes

Red velvet cupcake! Love this recipe so much that I have to record it here! Sorry for lack of updates! But I'm actively blogging at Dayre nowsaday. Do check out!

Recipe adapted from "Miss Tam Chiak"

Banana Yoghurt Muffins

Wow I actually MIA for so long...! About to lose the momentum of updating my blog. My backlogs have become mission impossible to complete updating. lol! Lazy me, now I don't even carry my camera around, everything just snap with my Iphone! 

Well just a little updates on me, now you can find me actively in Instagram - wensdelight! Follow me to see what I am up to daily! Recently I just came back from a 10 days Taiwan/Hongkong trip. You can check out my travelogue at Instagram - #wentaiwanhksep13. And also went for a company trip to Phuket in Jun 2013, check out my updates at Instagram too - #wenphuketjun13.

By the way, I still bake occasionally and here's one of the muffin recipe I tried few days ago from "Table for 2.....or more". Very well received and definitely a keeper.

Banana Yoghurt Muffins

Photos taken with Iphone 5

Raspberry Crumble Muffins

Recipe adapted from Chef Keiko's - Okashi

Modified from Keiko's Blueberry Crumble Muffins

Raspberry Almond Cake

This was baked sometimes ago and love it. A nice almond butter cake recipe I bookmarked from "My Kitchen Snippets".

A tasty cake! The raspberry cut the sweetness! The cake is buttery, moist and nutty with nice crumb!   

Chocolate Chip & Walnut Muffin

Sharing a simple muffin recipe adapted from Richard Goh's baking class.

Chocolate Cupcakes with Hazelnut Topping

Browsing through numerous book for cupcakes recipes and this particular one caught my attention with it's beautiful presentation.  I have never tried any recipe from this book - The Golden Book of Chocolate where I got it from a bookfair years ago. I made some slight modification and glad that it still turned out well.  

Moist, soft, chocolaty and nutty cupcakes frosted generously with nutella are so irresistable!

Mini Marble Mocha Cakes

Bought a new mini loaf tray and coffee extract recently and can't wait to use it. Browsed through my to try list and decided upon this quick & easy recipe to try.  

Love this mini loaf tin... and nothing beats a good quality extract!

Coffee Walnut Muffin

Recipe adapted from: 孟老师的100道小蛋糕 - 咖啡松子马芬

Muffin texture was quite ok but it didn't taste very nice, lack fragrant.

Baked Nutella Cupcakes again!

Nutella - a hazelnut chocolate spread, is a great ingredient for bakes! If you have Nutella to clear, try it on this recipe. I love this Nutella cupcake recipe from Judy of A Busy Gran's Kitchen so much that I baked it again.  I'm submitting this to Aspiring Bakers #7: Chocolate Delight (May 2011) hosted by Doris of Tested & Tasted.

 

Nutty, chocolaty, buttery & moist!

Soft Banana Bailey Cupcakes

Banana bake again...lol! Please bear with me for another banana cake post! There are so many nice banana cake recipes around that I can't resist and this is a very good one too from Anncoo Journal. Soft, moist and bursting with strong banana fragrant! I gave the recipe a twist by using Bailey Irish Cream instead of milk as I'm trying very hard to finish the bottle of Bailey sitting in my fridge. 

This is definitely a keeper... so much easier to make as compared to my Spongy Banana cake recipe, yet yields an equally nice banana cake!

Banana Oreo Muffins

Moist and flavourful muffin with Banana & Oreo who can resist! Thanks Florence of Do What I Like for sharing this recipe.

The muffin remains moist even on the 2nd day.

Ham & Spring Onion Muffin

25 Nov 2010

A very easy to make savoury muffin perfect to serve for breakfast and weekend brunch shared by Dailydelicious - one of my favourite baking blog. Simple and savoury recipe always attract me. Recently attempted quite a few savoury bakes and I like this very much too. The muffin was soft, fluffy and flavourful!

Recipe adapted from: Dailydelicious
Ingredients:
180g All purpose flour
1tsp Baking powder
1/2tbsp Caster sugar
1/4tsp Salt
50ml Vegetable oil
1 Egg
100ml Sour cream
50ml Milk
50g Ham, finely diced
40g Cheddar, diced, plus extra, grated, to sprinkle
3 Spring onions, sliced




Method:
Preheat the oven to 180°C. Line muffin tray with paper case (make about 7 muffins).

1. Sift the flour & baking powder into a large bowl. Add in sugar & salt, stir well.

2. Whisk together the oil, egg, sour cream, and milk, then fold into the flour. Fold in the ham, Cheddar and spring onion. Don’t over-mix.***

3. Divide the mixture evenly among the muffin cases. Sprinkle over the extra grated Cheddar, then bake for 18-20 minutes until risen, golden and springy to touch. Allow to cool before serving.

*** very important not to overmix, just fold until wet and dry batter look almost combine will do.

Nutella Cupcakes

6th Nov 2010

These Nutella cupcakes are so yummy! Texture is so soft and fluffy! Real divine with nutella added! Mine looked more like muffins than cupcakes but texture was very light like cupcake. Love munching on the crusty top over a cup of tea.

Recipe adapted from A Busy's Gran Kitchen. Thank you Judy for sharing such a keeper recipe.

Nutella Cupcake

Recipe adapted from here:
Ingredients: (10 cupcakes)
140g butter (room temperature)
150g caster sugar (I reduce to 140g)
3 eggs
1 tsp vanilla extract
1/4 tsp salt
2 tbsp plain yogurt

120g plain flour
80g cake flour
2 tsp baking powder
Nutella (approx. 10 tsp)




Method:
1. Cream butter and sugar till light and fluffy.
2. Add vanilla extract, salt and yogurt to mix well.
3. Add one egg at a time, beating well to mix. If mixture curdles, add some flour to mix.
4. Then add sifted flour and baking powder. When flour is thoroughly mixed, beat on high for a couple of minutes.
5. Fill cupcake cases halfway and put in half a teaspoon Nutella. Top up with cake mixture leaving 1/4 space from brim. Add another 1/2 teaspoon Nutella on top. Use a toothpick to swirl the nutella.
6. Bake in pre-heated oven 170 degrees C for 15 to 18 minutes.

The next time I will put more nutella. Really shiok!

Banana Butter Sponge Cupcake

15 Aug 2010

When I felt like baking, I really baked. On that same day where I baked a banana chiffon cake, I also baked a marble cake in order to finish up the extra yolks from the chiffon. Right after the marble cake, I baked another banana cake in order to finish up the balance banana,. Recipe adapted from "Fruity Cakes by Alex Goh". Some may dislike this recipe because SP - cake emulsifier was added.

Banana Butter Sponge

Ingredients:
120g Sugar
1/2 tbsp SP
4 Eggs
120g Cake Flour
1/2 tsp Baking Powder
120g Mashed Banana
1/4tsp Baking Soda
85g Melted Butter (can subsitute with Veg oil)

Method:
Preheat oven at 180 deg C & prepared approx 14 paper cups.
1. Mix sugar & SP till well blended. Add Eggs, sieved flour & baking powder whip at high speed till light & fluffy.
2. Add mashed banana & baking soda until well combined.
3. Stir in butter until well blended.
4. Pour the batter into paper cups and bake for 20 mins.

The cake taste quite nice and texture was very fine and soft, probably due to the SP.

Oreo Cookies Cupcakes

This Oreo cupcake recipe was adapted from "Happy Flour", originated from Kevin Chia's Easy Muffin & Cupcakes . It's a very simple and nice recipe where you just need to beat everything together for 2-3 mins, definitely is a keeper. Thanks Happy Flour for sharing!

Oreo Cookies Cupcakes

Coffee Muffin

Happy Easter Day! We had coffee muffins for breakfast on Easter's morning. I only bake a small batch to finish off my leftover yogurt.

Recipe - Coffee Muffins:
Ingredients: (Make 6 muffins)
115g Cake flour
1/2tsp Baking powder
1/4tsp Baking soda
1/8tsp Salt
55g Butter
90g Castor sugar
1no Eggs (Large size-slight beaten)
110ml Non-sweetened low fat yogurt
1/4tsp Vanilla essense
1/4tsp Rum
1/2tsp Coffee paste
Chopped Walnuts & choc chips for topping

Method:
Preheat oven to 180 degrees C & line the muffin tray with papar cups.
1. Cream the butter and sugar until light and creamy. Add vanilla, rum & salt then add in beaten eggs slowly, about 1 tbsp. at a time, beating constantly for about 2 minutes.
2. On Low speed, beat in 1/3 of the flour mixture until just combined. Beat in 1/2 of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt. Finally beat in the remaining flour mixture till well mix.
3. Add coffee paste to 1/3 of the mixture. Do not over mix.
4. Spoon the plain mixture into muffin cup, follow by coffee mixture and lastly top with plain mixture. Use a stick to swirl the mixture. Add topping.
5. Bake for about 20-25 minutes until skewer inserted comes out clean or the top turn golden brown.

Blueberry Crumble Muffins

It's my off day today but it was a busy cooking & baking day for me. As I bought a pack of fresh blueberries from NTUC for only $3.20 per pack (promotion) on Thursday, so I planned to have a fresh from oven blueberries muffin for breakfast. I started off with my first task - Blueberries Crumble Muffins.

It's turn out very well and I ate 2 of it for my breakfast. The muffin was so soft & fluffy, not too sweet and with the buttery toppings, it's just make me want to eat the 3rd one but got to reframe myself. Later still have to eat lunch as my aunt's cooking Shanghai rice cake.



The Blueberry muffin recipe is from Diana's Desserts but I made some alteration.
As for the topping (crumble), I used Aunty Yochana recipe.

Recipe - Blueberry Crumble Muffins:
Ingredients:
225g Cake flour
1tsp Baking Powder
1/2tsp Baking soda
1/4tsp salt
100g Butter
170g Castor sugar
2nos Eggs (Large size-slight beaten)
220ml Non-sweetened low fat yogurt
1/2tsp Vanilla essense
1/2tsp Cinnamon powder
100-125g Fresh blueberries

Topping (Crumble):
60g Castor sugar
90g Plain flour
60g Butter (cut into small cubes)
A pinch of salt

Method for topping:
Sift the flour into a bowl with salt, add sugar and butter, then rub with fingertips until the mixture resembles breadcrumbs. Chill.

Method for muffin:
Preheat oven to 180 degrees C & line the muffin tray with papar cups.
1. Cream the butter and sugar until light and creamy. Add vanilla, then add in beaten eggs slowly, about 1 tbsp. at a time, beating constantly for about 2 minutes.
2. On Low speed, beat in 1/3 of the flour mixture until just combined. Beat in 1/2 of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt. Finally beat in the remaining flour mixture.
3. Fold in the fresh blueberries & do not over mix. Spoon into muffin tray and add topping.
4. Bake for about 20-25 minutes until skewer inserted comes out clean or the top turn golden brown.

Cheese Cup Cake

I had bought a few Alex Goh's recipes books but I never try making any of them. Recently from "Baking mum" blog, I saw her using Alex Goh's recipe to bake a chiffon cheese cake and it turn out so nice. It reminded me that I had his fantastic cheesecake recipe book too which I bought it last year at Johnlittle sales.

So after going through the book, I chose one of the easiest recipe - Cheddar Cheese Cup Cake to bake today after work. It's taste and look real good. This recipe is definitely a keeper for me.

Recipe from Alex Goh fantastic cheesecake -
Ingredients(A):
3 Eggs
3 Egg yolks
180g Sugar
Pinch of salt

Ingredient(B):
1/4 tsp vanilla essense

Ingredients(C):
165g Flour
1 tsp Baking powder

Ingredients(D):
60g Milk
65g Cheddar Cheese, grated

Ingredient(E):
70g Corn oil

Ingredient(F):
Some Cheddar cheese, grated for topping

Method:
Preheat oven at 200 degree C
1. Grease and line the bottom of cup cake or muffin mould with paper cup.
2. Whip (A) until light and fluffy. Add (B) and mix well.
3. Fold in (C) and mix until well blended.
4. Cook (D) until the cheese melts. Add (D) and (E). Mix until well combined.
5. Pour into the prepared mould and sprinkle some (F) on top.
6. Bake for 18mins or until firm and golden brown. Remove from oven and unmould.

Orange cupcakes

30 October 2008

Orange cupcake (See recipe)

I use phoon huat sponge mix but I think Optima sponge mix is much better. The cake will shrink after it cool down. Maybe I overbeat the mixture. Will try again the next week.

My baking - Part 7

Muffin is one of my favourite so I'm always looking out for good recipes. Sometimes I feel that muffins are even more difficult to make than butter cake as we tend to overmix it and it will turn out hard and compact.

Here are some of my muffins adventures ...



Oreo Muffin (Recipes taken from My kitchen:My labratory)

Banana Muffin

Source: Richard Goh's baking class

Ingredients:

130g Ripe Banana

150g Sugar

2 Eggs

45g Sour Cream

60ml Corn Oil

40ml Milk

1/4tsp Banana flavour

160g Self Raising Flour

50g Walnuts (Toasted & Chopped)

(Receipes from Richard Goh but I had reduced 30g sugar as I find it too sweet)

Methods:

Preheat oven to 200 degree C

1. Beat banana & sugar till mashed.

2. Add in eggs and sour cream. Mix well.

3. Add in corn oil, milk, flavour, flour & walnut. Mix well. Do not over mix.

4. Spoon into paper lined muffin tin & top with a slice of banana.

5. Bake for about 30 mins.