Vanilla lemon cupcakes



 A simple butter cream cupcakes for my dear friend baby 1st month celebration. Hopefully, she will like it :). These was a last minute decision to bake for her, as she told me she forgot to order cupcakes for her daughter. So i thought of baking some cupcakes for her as an surprise, but i ran out of whipping cream so i substitute with butter cream. Hope my poor piping skill do not scare her. Phew! These was bake at 9 pm the day before her invitation, everything was in a hurray and i was left for my poor brain to do with anything that came to my mind.

Assorted mini cupcakes

These was a last minutes decision to bake for my dear son Bird Park outing with school. I didn't expected to have so huge patch of cupcakes made. But the batter was already done, so i decide to share with his classmate too. I packed 30 pieces in a box, 6 pieces in his lunch box and 6 in our stomach, 27 in another box for my DH colleague and left 9 for supper. Finally, settle the whole huge patch. Yummy!!! The assorted cupcakes are consists of chocolate chips, white chocolate chips, strawberry jam and Blueberry jam.

Ingredients: (Makes 76 mini pieces)
125g unsalted butter
1/2 tsp sea salt
2 large eggs (70g each / i used white eggs/ slightly beaten)
210 plain flour
40g corn starch
1 tbsp baking powder
81/2 tbsp milk
Some strawberry jam, blueberry jam, black and white chocolate chips (1/4 tsp on the cupcake and swirl)

Method

1. Preheat oven at 190C for 15 minutes.
2. Sift all flour, baking powder and sea salt together. Mix well using a fork or spoon.
3. Using a mixer whisk the butter and sugar till light.
4. Add the eggs slowly.
5. Fold in the sifted flour, alternatively with milk in 3 patch.
6. Pipe the batter into the mini cupcakes holder till 80% full.
7. Sprinkle chocolate chips or spoon the jams on the batter.
8. Bake it for 20-25 minutes

Cheddar cheese cupcakes

Whisk butter, sugar & eggs together

Fold in the sifted flour

Add grated cheddar cheese & milk



Give a quick stir



Do not over-mixed



we are done



Added some variety of topping



Tata! A soft & fluffy cake.



 

Adapted from: http://anncoojournal.blogspot.com/2010/06/cheese-cupcakes_16.html with some changes.

Pomegranate Tea cupcake

The pomegranate itself is an anti-oxidant and can help to fight cancer as well as being high in vitamin C, which will help to boost immunities. Pomegranate tea and juice has been useful in treating urinary tract disorders, diarrhea and reduce fever. This taste very much like a fruit cake to me very mild and refreshing, but lots of health benefits.

Ingredients: (Makes 8 pcs)
100g butter
50g icing sugar
2 medium eggs
120g self-raising flour
20g corn flour
100g pomegranate tea

Method:

1. In a bowl whisk butter and icing sugar until smooth.
2. Add in the eggs gradually.
3. Mix in the sifted flour until just combined
4. Lastly, add the pomegranate tea and mix well.
5. Scoop the batter 80% full  and bake in a preheated oven 180C for 25 mins.

                                                                     

Ice-cream cone cupcakes

An interesting ideas for cupcakes lover. If you gals have been reading my blog, you should have knew that i am still struggling to bake. Have this scary virus  revolting around my house for almost one month and my kids have already half recovered, but their poor mum caught it at last. Haa!!! Maybe it my will power to be strong for them till they are almost recover and my mentality relax and cave in to the horrible virus. These cupcakes are supposed to be so... beautiful done with a dome and some whipped cream pipe as topping to present it like a real ice-cream, but i was too tired. Even the photo was taken badly. So sorry for the creator :(  But anyway, i am submitting it to: Aspiring Bakers #6: Say Cheese! (April 2011) http://needmorenoms.blogspot.com/2011/04/aspiring-bakers-6-say-cheese-april-2011.html



These are chocolate and cream cheese cupcakes

(Makes 8 Ice-cream cone cupcakes)

Ingredients: 

8 pcs ice-cream cone

Cream cheese filling

- 110g cream cheese (room temperature)

- 35g caster sugar

- 1 small egg

Chocolate cupcakes

- 90g plain flour

- 60g caster sugar

- 60g brown sugar

- 20g cocoa powder

- 1/2 tsp baking powder

- 120g chocolate milk ( i used HL milk)

- 40ml melted salted butter\

- 1/2 tbsp lemon juice

- half lemon zest

- 1/2 tsp chocolate paste ( i used vanilla essence)

Method:

• Preheat oven at 190C. Using aluminium foil cover the muffin tray and cut a cross in the hole.
• Cream cheese filling: Beat cream cheese until smooth, add sugar and egg mix until smooth. Set aside.
• Chocolate cupcakes: Sift together all flour and add sugar mix well. Using a bowl, mix the milk, lemon juice. lemon zest, vanilla essence and melted butter. Make a well in the dry ingredients, stir in the wet ingredient carefully and scoop into the ice-cream cone. Lastly, spoon the cream cheese mixture on it.
• Bake in the oven for 25 mins or until skewer comes out clean.
• Sprinkle some topping on the cupcakes or pipe some cream on top as desire.\

Notes:

store the cupcakes in an air-tight container.



Moist chocolate banana cupcake

Another chocolate banana cupcake to present, this round i finally got the taste i want. It taste like brownie very moist with a tint of banana and chocolate taste. The portion was very well combined not too strong of banana and not too strong of chocolate. All i can it absolutely yummy! It can be eaten warm and cold. A definite recipes that i will keep.

I gave 2 to my sis and the feed back was excellent. I prefer to eat it cold from fridge and top it with a scoop of vanilla ice-cream. Ooh! Gosh! It taste heavenly for a humid day.

Makes 12 pieces

Ingredients:

- 120g fine sugar

- 80g brown sugar

- 122g plain flour

- 38g cocoa powder

- 1 tsp baking powder

- 1 tsp baking soda

- 1/4 tsp salt

- 1 grade A egg

- 3 medium (banana mashed)

- 120ml water

- 60ml chocolate milk ( i used HL)

- 60ml melted unsalted butter

- 1 tsp vanilla extract

- 1/2 tsp banana essence (optional)

- 80g chocolate chips (optional can use chopped walnuts/any nuts of your choice/ raisin)

- some roasted walnuts for deco

Methods:

1. Preheat oven at 180C.
2. In a bowl, sift flour, cocoa powder, baking powder, baking soda, add salt, sugar and chocolate chip mix well.
3. In another bowl, whisk the egg.
4. Add mashed bananas, water, milk, vanilla extract, banana essence and melted butter.
5. Make a well in the dry ingredients, stir in the well ingredients till combined.
6. Scoop mixture into the muffin cup 80% full and bake for 20 mins until cooked. (Do not over bake or else cupcakes will be dry)

Mouse Clip Art

Peanut butter Frosted cupcake

This cupcake was a last minutes idea to clear the bottle of homemade peanut butter. The preparation was very fast easy. I just mix all sift flour together, add the wet ingredients, fold in the chocolate chips and 2 tbsp of peanut butter to swirl. Then i sent the mixture into a preheated oven and bake at 170 for 20 minutes. OMG! The peanut butter was heavenly and when it was done the aroma was very strong. My DH loves it very much and refuse to give any to his colleague.

Maple cupcake

My J sis gave me a bottle of maple syrup and was sitting in my fridge for more than a month. I wonder how should, i do about it and saw Happy Flour using it to make cupcakes. Hence, i decide to try it too. Wow! the texture of the cake was indeed very soft and fluffy filled with the aroma of maple syrup. The combination of walnuts was excellent too. All thanks to Happy Flour for sharing this recipes.

Makes 8 pieces

Ingredients:

140g unsalted butter (room temperature)

1/4 tsp salt

140g maple syrup

11/2 tbsp caster sugar

1 large egg

110g plain flour

20g corn flour

1/4 tsp baking soda

80g walnuts (roasted and chopped)

Methods:

1. Preheat oven at 180C.
2. Sift flour, baking soda.
3. Cream butter, salt and maple syrup until light and fluffy.
4. Slowly beat in the egg.
5. Fold in the flour until combined.
6. Lastly add in the chopped walnuts and mix well.
7. Fill the paper cup 80% full.
8. Bake in a preheated oven for 25 mins.

Adapted from: http://happyflour.blogspot.com/2010/08/maple-walnut-cupcake.html

Notes: I did some changes to the original recipes.

Chocolate Oreo cupcakes

My son suffer from stomach flu virus for a week. As a mum myself , i can't help feeling so helpless. He ate nothing and refuse to drink much water. I bought his favourite doughnut, but he refuse to eat. So i thought of baking some cupcakes with his favourite Oreo biscuits crossing my fingers hoping he will be tempted to eat something. Guess! What he really did and took two at ago.

Makes 10 pieces 

Ingredients:

120g unsalted butter (room temperature)

80g sugar

1/4 tsp salt

1/2 tsp vanilla essence

2 eggs grade-B (beaten lightly)

80g plain flour

20g corn flour

1 tsp baking powder

10 pieces Chocolate Oreo biscuits (roughly crushed, with the cream on)

5 pieces Chocolate Oreo biscuits (halved)

Method:

1. Sift all flour into a bowl and set aside.
2. Beat butter, sugar, salt and vanilla essence till smooth and pale.
3. Add eggs in a slow stream.
4. Fold in crushed Chocolate Oreo biscuits.
5. Spoon batter three-quarters full and place the half Oreo in the middle.
6. Bake in a preheated oven at 180C for 20-25 mins.

Animations



Blackberry Sweet Hearts

Happen to saw this sweet looking cake in my recipes and decided to bake it. This is the 3rd time I'm baking it, but i do not have a heart shaped mini cake mould. Until my V sis chocolate freaky, i finally get to bake it the original way with some blackberry jam swirl. The original recipes calls for a plain orange sponge cake. But i don't like the taste of the tangine smell. Hence, i decided to change it to lemon instead.

Will post the recipes soon.

Matcha Yogurt cupcake with red bean paste

Bake this matcha cupcake to satisfy my craving for green tea, after watching Anncoo Journal green tea tiramisu.

Chocolate cupcake

This is my first time doing a piping. It looks so terrible, but at least i tried. A small token for my niece wedding teabreak. As usually i did my moist chocolate cupcake, using buttercream frosting.  But the buttercream melts so fast due to the humid weather. Hopefully, they like it.

Naked Chocolate Cupcake before frosting.....

Mayonnaise Meat Floss cupcakes

Makes 8-9 pieces



Ingredient

A

 120g butter

80g icing sugar

2 eggs (beaten)

60g mayonnaise

B

140g self-raising flour

1 tsp baking powder

C

30g Fish meat floss

For decoration

Some mayonnaise (spoon into a piping bag)

Some fish meat floss

Method

1. Beat butter and sugar og ingredient (A) until smooth. Add eggs in a slow stream. Add in mayonnaise, beat well.
2. Add in ingredient (B), mix well. Then add in ingredient (C), spoon into paper cups three-quarters of the way up. Arrange on a baking tray.
3. Bake no. (2) in a preheated oven at 175c for 15-20 mins. Once removed, decorate the top with mayonnaise and meat floss.

Notes: You can use 4 pieces of triangular shaped paper cups (4"X6"X4"). I bake in the middle rack.

This is a very delicious cupcake which taste like the type of bread we ate outside, but it more softer than bread. I will surely do this again, but of course increase the portion. Coz it finish up quickly before, i can grap a second helping. ^^^ And of course deco it in a more presentatable way, as it was a last minute decision to bake this cupcake. 

Nutella frosted cupcakes

Ingredients:

150g butter, softened
150g castor sugar
3 large eggs
1/2 tsp vanilla essence
200g flour
1/4 tsp salt (omit if using salted butter)
2 tsp baking powder
Nutella, approx. 1/3 cup

Method:

1. Preheat oven to 165C 20 mins.
2. Cream butter and sugar until light.
3. Add in eggs one at a time, until fully incorporated. Don't worry if batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
4. Fill each batter into the muffin liner 1/3 full.
5. Top each cake with 11/2 tsp nutella.
6. Swirl nutella in with a toothpick, making sure to fold a bit of batter up and over the nutella.
7. Bake for 15 mins and switch to top heat for 5 mins in the middle rack.
8. Remove to a wire rack to cool.

I used chocolate cream from phoon huat, salted butter and plain flour.  For the nutella i just scoop half teaspoon and place in the middle of the cake and use toothpick to fold alittle and swirl.