Moist Chocolate Chip Muffins

 

Recipe

Ingredients (yield 6 cupcakes)

70g      egg

45g      demerara sugar
1/4tsp  salt
15g      honey
70g      unsalted butter (melted)

70g      milk
1/2tsp  vanilla paste

100g    cake flour
30g      cocoa powder
1tsp     baking powder
70g      chocolate chip

Steps:
1. Preheat oven to 160C.
2. Sift flour, cocoa powder and baking powder together, set aside.
3. With a hand whisk mix egg, sugar, salt, vanilla paste and honey together till well mixed.

4. Mix in melted butter follow by milk, mix till well combined.

5. Mix in sifted flour mixture into batter till smooth.

6. Lastly mix in chocolate chips.

7. Spoon batter into a lined muffin tin until 70% full.

8. Sprinkle some more chocolate chips on surface. 

9. Bake in preheated oven for 20-25mins.
10.Remove cupcakes from tin and cool on a wire rack.

Seaweed Pork Floss Cupcake

Recipe

Ingredients: (yield 7 cupcakes)
2tbsp milk
35g veg. oil
1/2tsp vanilla paste
2 egg
45g caster sugar
1/2tsp salt
70g cake flour
30g corn flour
1 1/2tsp cake emulsifier/ovalette/SP

1tbsp crispy pork floss
1 small sheet of seaweed (cut into small pieces)
adequate sesame seed

Method:
1. Preheat oven to 160C.
2. Mix mlik, veg. oil and vanilla paste together and set aside.
3. With a cake mixer whisk egg, sugar and salt together till sugar dissolved.
4. Add in ovalette and mix at low speed for a while.
5. Sieve cake flour and corn flour into egg batter.
6. Mix at low speed and slowly increase to high speed and whisk till batter is thick, creamy white and double in volume.
7. Pour in the milk mixture and whisk at low speed till well mixed.
8. Pour batter into piping bag.
9. Pipe batter into paper cups till 70% full.
10.Tap each cup on tabletop to burst air bubbles in cake batter.
11.Mix floss,seaweed and sesame seed together and sprinkle it on cake batter.
12.Bake in preheated oven for 20mins.
13.Remove cupcakes from oven and cool on wire rack.

Lemon Sponge Cupcakes

Recipe

Ingredients (yield 7 cupcakes)
2 eggs
50g caster sugar
65g cake flour
1/4tsp salt
2tbsp lemon juice
1tbsp veg. oil
zest of a lemon

40g dried cranberries (chopped and dust with some flour)


Steps:
1. Preheat oven to 160C.
2. Lined cupcake tray with paper casing and set aside.
3. Mix lemon juice, zest and oil together and set aside.
4. Sift flour and salt together twice and set aside.
5. Use a cake mixer whisk eggs and sugar until thick and fluffy.
6. Pour flour into cake batter in 3 portions and fold in till well combined. (I used hand whisk for folding in.)
7. Pour in liquid mixture into cake batter and mix till well combined.
8. Lastly add in dried cranberries and mix well.
9. Spoon batter into cupcake tray until 80% full.
10.Lightly tap tray on table top to burst air bubbles in the batter.
11.Bake in preheated oven for 15-18mins.
12.Remove cakes from tin and cool them on a wire rack.

Orange Cranberry Butter Cupcakes

Recipe

Ingredients (9 cupcakes)
120g unsalted butter
80g caster sugar
1/4tsp salt
2 eggs
130g cake flour
1tsp baking powder
juice of 1 orange (about 50g)
zest of 1 orange

65g dried cranberry

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour and baking powder together, set aside
4. Beat butter, sugar and salt until light and creamy.
5. Slowly add egg and orange zest, beat until well combined.
6. Fold in flour and orange juice alternately until well combined.
7. Lastly fold in dried cranberry.
8. Spoon batter into paper casing until 3/4 full.
9. Bake in preheated oven for 20-25mins.
10.Remove cupcakes from tin and cool on a wire rack.

Nutty Nutella Cupcake

Recipe

Ingredients
110g unsalted butter
90g raw sugar
2 egg
120g self-rising flour
20g cocoa powder
1/2tsp salt
60g hazelnut/any type of nuts (chopped)
100g milk

120g nutella

Steps:
1. Preheat oven to 160C.
2. Line muffin tin with paper casing and set aside.
3. Spoon nutella into piping bag and set aside.
4. Sift flour, cocoa powder and salt together and set aside.
5. Cream butter and sugar together till light and fluffy.
6. Slowly beat in egg until well combined. (If batter curdle add in some flour.)
7. Fold in flour alternating with milk until well combined.
8. Lastly, fold in chopped nut.
9. Spoon cake batter into a big piping bag.
10.Pipe cake batter into muffin tin about 1/3 full.
11.Pipe nutella at the center of the batter.
12.Pipe cake batter over the nutella till 80% full.
13.Bake in the preheated oven for 25-30mins.
14.Remove cupcakes from tin and cool them on wire rack.

Honey Sponge Cupcakes

Recipe

Ingredients (yield 8 cupcakes)
2 eggs
35g raw sugar
20g honey
70g plain flour
1/4tsp salt
1tbsp veg. oil

adequate grated cheese

Steps:
1. Preheat oven to 160C.
2. Lined cupcake tray with paper casing and set aside.
3. With a electric hand whisk, whisk eggs, sugar and honey at high speed till it double in volume, switch to low speed and continue to whisk till pale, thick and fluffy.
4. Add oil into egg batter and whisk at medium high speed till combined.
5. Sift flour and salt into cake batter in 2 portions, fold in till well combined.
6. Spoon batter into cupcake tray till 90% full.
7. Lightly tap tray on table top to burst air bubbles in batter.
8. Sprinkle some grated cheese on batter surface.
9. Bake in preheated oven for 12-15mins.
10.Remove cakes from tin and cool them on wire rack.

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.

Wheat-Free Sponge Cupcakes

Recipe source from Anncoo Journal- Wheat-Free Sponge Cake.

Pandan Butter Sponge Cupcakes (班兰奶油杯子蛋糕)

Recipe source from 蓝色小橱-班兰奶油杯子蛋糕.
Following is halved the original recipe and yielded 8cupcakes.

Recipe

Ingredients
3 egg yolk (about 55g)
20g sugar

2 egg white (about 70g)
25g sugar

40g cake flour
2tbsp corn flour

1tbsp pandan juice
15g coconut milk/evaporated milk
20g butter

Steps:
1. Preheat oven to 170C.
2. Lined muffins tray with paper casing and set aside.
3. Sift flour and corn flour together and set aside.
4. Simmer butter and coconut milk together till butter melted, stir in pandan juice and set aside.
5. With a hand held cake mixer, whisk egg yolks and sugar till pale.
6. Use a cake mixer, whisk egg whites till frothy.
7. Gradually add in sugar and whisk till soft peaks form.
8. Fold in 1/4 of meringue into egg yolk batter till blended.
9. Then fold in the rest of the meringue lightly in 2 portions until well blended.
10.Fold in flour in three portions till blended.
11.Lastly fold in pandan mixture in two portions till blended.
12.Spoon batter into paper casing till 70% full.
13.Bake in a preheated oven for 20-25mins.
14.Remove cupcakes and leave to cool on a wire rack.

Orange Sponge Cupcakes

Few weeks ago, I bought a new oven ROWENTA OC7891. This oven is good for cooking as it has a bigger capacity for cooking two dishes at a time as compared to my previous oven. It can cook/bake from a cold start in other word you don't have to preheat the oven. There is a good function which I like about is that bread dough can be proof in it (I haven't try out this function yet.).

I had tried out dishes but no time to try out any bakes. Last week, I had planned that today I had to try out bakes with my new oven. Today, I had spent half a day baking only sponge cakes. Unfortunately, I faced some problem during baking. Sigh! :( I tell myself that I had to find more time trying out other recipes in order to understand this oven.

Recipe source from 'Nasi Lemak Lover' - Orange sponge Cupcakes. I like to said Thanks to 'Nasi Lemak Lover' for giving a clear details on this recipe. My boys loved it so much and they hoped next round I could add cocoa powder to this orange sponge cupcakes. ;p

Sponge Cupcakes

Recipe

Ingredients (yield 8 cupcakes)
2 large eggs
55g caster sugar
65g all purpose flour
1/4tsp salt
2tbsp milk
1tbsp veg. oil

Steps:
1. Preheat oven to 160C.
2. Lined cupcake tray with paper casing and set aside.
3. Use a cake mixer whisk eggs and sugar until thick and fluffy.
4. Warm milk and oil together.
5. Pour warm liquid into cake batter and continue to whisk at medium high speed till well combined.
4. Sift flour into cake batter in 3 portions and fold in till well combined. (I used hand whisk to fold in.)
5. Spoon batter into cupcake tray until 80% full.
6. Lightly tap tray on table top to burst air bubbles in the batter.
7. Bake in preheated oven for 12-15mins.
8. Remove cakes from tin and cool them on a wire rack.

Blueberry Jam Muffins

Recipe

Ingredients (yield 6 muffins)
1 egg
65g caster sugar
1/4tsp salt
1/4tsp vanilla paste
85g unsalted butter
45g milk
120g cake flour
30g ground almond
1tsp baking powder

adequate blueberry jam


Steps:
1. Preheat oven to 180C.
2. Sift flour, ground almond and baking powder together and set aside.
3. Melt butter over low heat and remove from heat.
4. With a hand whisk, stir in sugar, salt, milk and egg into melted butter till smooth.
5. Stir in flour mixture till just combined.
6. Scoop 1tbsp of batter into a lined muffins tin.
7. Drop 1/2tsp of blueberry jam into batter and cover with batter.
8. Drop some jam on surface of batter and bake in a preheated oven for 25mins.
9. Cool muffins on a wire rack.

Honey & Condensed Milk Sponge Cupcakes (蜂蜜煉乳杯子蛋糕)

Recipe from Carol自在生活- 蜂蜜煉乳杯子蛋糕.

Recipe

Ingredients (yield 10 cupcakes)
3 egg
45g caster sugar
100g cake flour
15g honey
15g condensed milk
30g milk
1/4tsp vanilla paste
50g unsalted butter (melted)

Steps:
1. Preheat oven to 175C.
2. Lined muffins pan with paper casing and set aside.
3. With a hand whisk, whisk eggs and sugar in a mixing bowl over a pot of simmer hot water. (Base of mixing bowl not touching water.)
4. Keep whisking till the egg mixture reach about 40C.
5. Remove from simmering water, pour egg into cake mixer bowl.
6. Whisk at high speed for 5mins till it increase in volume and pale.
7. Reduce speed to medium-low and continue to whisk till it stable where only tiny air bubbles can be seen, it take about 10-15mins.
8. Reduce speed to low and continue to whisk for a minute.
9. Dissolve honey and condensed milk in warm milk. (I mixed them together in a small bowl, warmed it up in microwave oven for 10sec and mix well.)
10.Sift flour into egg batter in 3 portions and fold in.
11.Mix lukewarm honey mixture and melted butter together.
12.Lastly fold in liquid mixture into cake batter till well blended.
13.Spoon batter into cupcake pan till 70% full.
14.Tap pan on counter top to burst air bubbles in the cake batter.
15.Spray water on surface of cake batter.
16.Bake in preheated oven for 18mins.
17.Remove cakes from pan and cool it on a wire rack.

X'mas Fun Chocolate Chips Cupcakes

Recipe from here.

I am submitting this post to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.

Coffee Macadamias Nut Cupcake

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
Crumble topping:
20g butter
20g brown sugar
20g flour
10g ground almond

Cake batter:
125g unsalted butter
90g caster sugar
1/4tsp salt
2 eggs
135g cake flour
1/2tsp baking powder
30g milk
2tsp instant coffee powder
50g macadamias nut (toasted and chopped)

Steps:
Crumble topping:
1. Sift flour in a bowl.
2. Mix sugar and ground almond into flour.
3. Use your fingers to rub butter into the flour mixture until it resemble bread crumb.
4. Cover and chill in the fridge.

Cake batter:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Warm up milk and mix in coffee powder and set aside to cool.
4. Sift flour and baking powder together, set aside
5. Beat butter, sugar and salt until light and creamy.
6. Slowly add in egg and beat until well combined.
7. Fold in flour and coffee mixture alternately until well combined.
8. Lastly add in chopped nuts and mix well.
9. Spoon batter into paper casing until 70% full.
10.Sprinkle crumble topping over.
11.Bake in preheated oven for 20-25mins.
12.Remove cupcakes from tin and cool on a wire rack.

Orange Chocolate Marble Cupcake

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
120g unsalted butter
90g caster sugar
1/4tsp salt
2 eggs
140g cake flour
1tsp baking powder
juice of 1 orange (about 60g)
zest of 1 orange

1 1/2tsp cocoa powder

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour and baking powder together, set aside
4. Beat butter, sugar and salt until light and creamy.
5. Slowly add egg and orange zest, beat until well combined.
6. Fold in flour and orange juice alternately until well combined.
7. Scoop 3tbsp of batter into a small bowl and mix in cocoa powder.
8. Pour cocoa batter into orange batter.
9. With a spatula use a cutting stroke to mix the two batter and stir once or twice will do.
10.Spoon batter into paper casing until 3/4 full.
11.Bake in preheated oven for 20-25mins.
12.Remove cupcakes from tin and cool on a wire rack.

Tropical Pineapple Cupcake

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
125g unsalted butter
70g sugar
1/4tsp salt
2 eggs
75g cake flour
1tsp baking powder
20g desiccated coconut
1/2tsp pineapple essence (optional)
2rings pineapple (canned)

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour and baking powder together, set aside
4. Beat butter, sugar and salt until light and creamy.
5. Add egg slowly and beat until well combined.
6. Fold in flour and desiccated coconut until well combined.
7. Cut pineapple ring into 4 pieces and place 2 pieces into the paper casing.
8. Spoon batter into paper casing until 3/4 full.
9. Arrange pineapple pieces on top of the batter.
10.Bake in preheated oven for 25mins.
11.Remove cupcakes from tin and cool on a wire rack.

Double Chips Cupcakes

Recipe

Ingredients (yield 12cupcakes)
170g unsalted butter (room temperature)
110g sugar
3 eggs
170g self-rising flour
1/4tsp salt
1/2tsp vanilla paste
40g chocolate chips
40g white chocolate chips

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour into a mixer bowl.
4. Add sugar, salt, butter, eggs and vanilla paste into the flour.
5. Beat the mixture at low speed until well blended.
6. Then switch to medium speed and continue to beat till smooth and pale, about 3mins.
7. Lastly, fold in both the chips.
8. Spoon batter into the muffin tin until 60% full.
9. Bake in a preheated oven for 25mins.
10.Remove cupcakes from tin and cool on a wire rack.

Dark Chocolate Chocolate Chips Cupcakes

Two weeks ago, I bought a tub of Special Dark Cocoa powder from Hershey's Chocolate Shop, located at City Link (City Hall Mrt Station). It do give bakes a stronger colour but aroma and taste wise I still prefer Valrhona Cocoa powder.
Recipe from here.

Vanilla Buttermilk Cupcakes

Recipe

Ingredients (yield 7cupcakes)
65g butter
100g sugar
1/2tsp salt
1 large egg
1/2tsp vanilla paste
125g cake flour
1/2tsp baking powder
1/4tsp baking soda
1/2cup buttermilk

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
2. Sift flour, baking soda and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg and vanilla essence until well combined.
5. Fold in flour and buttermilk alternately until well combined.
6. Spoon batter into the muffin tin until 70% full.
7. Bake in a preheated oven for 25-30mins.
8. Remove cupcakes from tin and cool on a wire rack.