Tuesday, December 30, 2014

Red Velvet Cupcakes



Recipe source from Wen's Delight-Red Velvet Cupcakes.
I halved the original recipe and make some adjustment to suit what I have in my pantry. I only mixed 1/2tsp of red colouring into the batter as my boy found it yucky when he saw the reddish batter and I was worried my family dare not eat it too. The texture is very soft and moist but I don't like the taste of the veg oil.


I'm joining Best Recipes for Everyone December 2014 Event Theme - My Little Cupcakes by Fion of XuanHom's Mom.


Recipe

Ingredients (yielded 10cupcakes)
(A)
125g self-rising flour
1/2tsp baking soda
1tbsp cocoa powder
1/2tsp salt

(B)
1 large egg
110g sugar
80g veg oil
1/2tsp vanilla paste
60g unsweetened black coffee
20g milk
90g plain yogurt

1/2tsp vinegar
1tsp red food colouring (liquid)

Cream Cheese Frosting:
125g cream cheese (room temperature)
1/4tsp vaniila paste
20g icing sugar (sifted)
25g whipping cream

Steps:
Cake batter:
1. Preheat oven to 170C.
2. Lined muffins tray with cupcake casing and set aside.
3. In a bowl mix (A) together till well mix, set aside.
4. In another bowl mix (B) together, lastly then add in vinegar and red food colouring.
5. Pour wet ingredient slowly into dry ingredient, stir after each addition.
6. Mix till just combined.
7. Scoop batter into muffins tray till 60% full.
8. Bake in preheated oven for 18-20mins or until a cake tester inserted in centers comes out clean.
9. Remove cupcakes and cool on wire rack.

Cream Cheese Frosting:
1. Cream cheese till smooth, add in vanilla, icing sugar and beat till well mix.
2. Gradually add in cream and whip until frosting is thick enough to pipe.
3. Fill piping bag with frosting and pipe on cooled cupcakes.
4. Chill and serve.

Sunday, December 28, 2014

Japanese Dark Pearl Chiffon Cake



Recipe source from Aunty Yochana-Japanese Dark Pearl Cake. Following recipe is half portion.

Ingredients
3 egg yolk
20g caster sugar
40g veg oil
1/4tsp salt
50g chocolate milk
75g cooking chocolate (melted)
12g cocoa powder
40g cake flour
1/4tsp baking soda

3 egg white
55g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour, cocoa powder and baking soda together and set aside.
3. Use a hand whisk mix egg yolk, salt and sugar together.
4. Mix in oil and milk, whisk till combined.
5. Mix in flour and melted chocolate, stir till batter is smooth.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks.
8. Fold in 1/4 of the meringue into the chocolate batter until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35mins.
12.Remove from oven, invert cake pan onto table top to cool.

Wednesday, December 24, 2014

Moist Chocolate Pudding Cake




Recipe source from 'A Profit-Making Bakery Shop' by Wendy Kor.


This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Ingredients
50g dairy whipping cream
80g cooking chocolate
50g butter

3 egg yolk (about 56g)

1/4tsp salt
30g cocoa powder
30g corn flour

2 egg white (about 80g)
60g caster sugar

Steps:
1. Preheat oven to 170C.
2. Double boil whipping cream, chocolate and butter together till dissolved, set aside to cool.
3. Sift flour, cocoa powder and salt together and set aside.
4. Pour chocolate mixture into a big bowl add in egg yolk and whisk till combined.
5. Mix in flour mixture and stir till batter is smooth.
6. Use a cake mixer, whisk egg whites till frothy.
7. Gradually add in sugar and whisk till soft peaks.
8. Fold in 1/4 of the meringue into the chocolate batter till combined.
9. Then fold in the rest of the meringue lightly in 2 portions till combined.
10.Pour batter into greased moulds till 70% full.
11.Put into preheated oven and bake for 15-20mins.
12.Remove from oven, remove cake form mould and cool on wire rack.

Sunday, December 21, 2014

Mixed Berries Yogurt Chiffon Cake




Recipe

Ingredients
3 egg yolk
1tbsp caster sugar
25g veg. oil
1/4tsp salt
80g mixed berries yogurt
70g cake flour (sifted)

3 egg white
45g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. With a hand whisk mix egg yolk, salt and sugar together.
3. Add in oil and yogurt, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 3 portions until well combined.
9. Pour batter into a 20cm tube pan.
10.Put into a preheated oven and bake for 35mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Wednesday, December 17, 2014

Bubble Rice Cookies


My boys enjoying this cookies. They loved the crispiness of the bubble rice. I already bookmark this recipe for next year Chinese New Year, hoping to find time to bake it.

Recipe source from Anncoo Journal-Bubble Rice Cookies.

Sunday, December 14, 2014

Bisquick Steamed Cake




Recipe source from Peng's Kitchen- Puto (Filipino Steamed Cakes).

Recipe

Ingredients (yield 4cupcakes)
100g bisquick
45g castor sugar
70g milk
1 egg
a drop of food colouring of your choice

Steps:
1. Stir bisquick powder and sugar together.
2. Add eggs and milk into flour mixture.
3. With a hand whisk, mix till smooth batter.
4. Divide batter into 2 portions add in food colourings and mix well.
5. Lined muffin cups with casing and fill with batter.
6. Arrange cups in preheated steamer and steam over high heat for 15 mins.
7. Remove cakes from muffin cups and cool on wire rack.