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.

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.

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.

Sweet Potato Glutinous Rice Balls Soup (番署汤圆)

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.

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.

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.

Cocoa Toyko Banana Cake (Chocolate custard filling)

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.

Recipe

Ingredients
Filling:
45g cooking chocolate (melted)
1/2 egg
1/2tbsp corn starch
1tbsp caster sugar (adjust according to your taste)
70g chocolate milk

Print batter:
1 small egg (separated)
1tbsp caster sugar
1tbsp cake flour
1tbsp corn starch
2tsp veg. oil
brown food colouring

Sponge:
3 egg (separated)
50g caster sugar
54g cake flour
1/4tsp salt
1tbsp milk
1tbsp veg. oil

Steps:
Filling:
1. Mix all the ingredients except melted chocolate into a mixing bowl till smooth.
2. Strain it into saucepan and cook over low heat till it thicken.
3. Remove from heat, stir in melted chocolate and set aside to cool.
4. Spoon custard into piping bag and chill in fridge. (Can prepare a day ahead.)

Print batter:
1. Preheat oven to 170C.
2. Lined and greased a 10" by 13" tray, set aside.
3. With a hand held electric whisk, whisk egg whites till frothy.
4. Gradually add in sugar and whisk till stiff peaks form.
5. Switch speed to medium and add in egg yolk, whisk for another minute until well combined.
6. Sift flour and corn starch into meringue, fold in lightly till blended.
7. Lastly fold in oil till blended.
8. Scoop 4tbsp batter into a small bowl, mix in a drop of brown food colouring.
9. Spoon batter into piping bag and pipe big dots on prepared tray.
10.Scoop 3tbsp batter into a small bowl, mix in two drops of brown food colouring to make darker brown.
11.Spoon batter into another piping bag and pipe two small dots on both side of the big dot.
12.Bake in preheated oven for 1-2mins.
13.Remove tray from oven to cool.
Note: For balance batter either make extra trays of difference prints or mix it into sponge batter for roll.

Sponge:
1. Preheat oven to 190C.
2. Sift flour and salt together, set aside.
3. With a cake mixer, whisk egg whites till frothy.
4. Gradually add in sugar and whisk till stiff peaks form.
5. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
6. Fold flour into meringue lightly in 3 portions until well blended.
7. Mix milk and oil together and fold into batter until well combined.
8. Pour batter into printed tray and smooth surface.
9. Bake in preheated oven for 10mins.
10.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
11.Peel off grease proof paper and leave it to cool on wire rack.

Assemble cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust. I didn't bother to remove the crust.)
2. Cut sponge into 6 equal pieces.
3. Tear a piece of plastic cling wrap and place it on table top.
4. Place one piece of sponge on it, pipe custard onto sponge and roll it up.
5. Twist both ends to secure roll. Do not roll too tight as sponge will be flattened.
6. Arrange cake into a semi-circle/half round loaf pan.
7. Rest cake in fridge to stabilize it shape.
8. Remove plastic wrap and serve.

Pumpkin Chiffon Cupcakes (Rice flour)

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

Recipe

Ingredients (yield 5cupcakes)
38g egg yolk
1/4tsp salt
20g veg. oil
20g milk
50g mashed pumpkin
50g rice flour (sifted)

80g egg white
35g caster sugar

Steps:
1. Preheat oven to 155C.
2. Warm milk and oil together, set aside.
3. In a big bowl whisk egg yolk, salt, warm milk mixture and mashed pumpkin together till combined.
4. Add in flour and mix till combined.
5. Use a cake mixer, whisk egg whites till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/4 of the meringue into egg yolk mixture until combined.
8. Then fold in the rest of the meringue in two portions lightly until well combined.
9. Fill piping bag with cake batter.
10.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
11.Arrange cups on tray and bake in a preheated oven for 25mins.
12.Remove from oven, invert cake and leave it cool.

Mini Oreo Square Cake

Recipe

Ingredients
120g unsalted butter (room temperature)
75g sugar
2 eggs
115g self-rising flour
1/4tsp vanilla paste
3tbsp milk
50g mini oreo cookies (removed cream and crushed)

Steps:
1. Preheat oven to 175C.
2. Grease baking tray and set aside.
3. Sift flour into a mixer bowl.
4. Add in sugar, butter, eggs, milk and vanilla paste.
5. Beat at low speed till well mixed.
6. Switch speed to medium high and beat mixture until smooth and pale, about 2-3mins.
7. Fold in crushed oreo cookies.
8. Spoon batter into baking tray about half filled and place an oreo cookies on it.
9. Bake in preheated oven for 20mins.
10.Remove cakes from tray and cool it on wire rack.

Cotton Soft Sponge Cake

Recipe

Ingredients

40g unsalted butter
60g plain flour (sift twice)
60g milk
3 egg yolk (about 58g)
28g egg
1/4tsp vanilla paste

3 egg white (about 140g)
55g caster sugar

Steps:

1. Preheat oven to 140C.
2. Line base of a 7 inches round loose base pan with grease proof paper and set aside.
3. Melt butter in a small saucepan over low heat.
4. Remove from heat and quickly add in flour.
5. Use a spatula and stir till flour is cook through and a soft dough is form.
6. Mix egg yolk, 28g beaten egg and vanilla paste together.
7. Add in egg mixture a little at a time, with a spatula and beat till smooth.
8. Add in milk and mix till well blended.
9. Strain batter and set it aside.
10.In a clean bowl whisk egg whites till frothy.
11.Gradually add in sugar and whisk till stiff peaks form.
12.Fold in 1/3 of the meringue into egg batter till combined.
13.Pour cake batter into meringue and fold till just incorporated.
14.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
15.Place cake pan into an 8 inches round pan and steam-bake in preheated oven for 45-50mins.
16.Remove cake pan from oven, invert pan onto another loose base cake pan (remove base) and cool it on wire rack.

Apricot Mango Yogurt Buns

I'm joining Best Recipes for Everyone November 2014 Event Theme: Fresh from Oven ~ My Bread Storyhosted by Fion of XuanHom's Mom.

Recipe

Ingredients
Bread dough:
250g bread flour
1tsp instant yeast
45g sugar
75g milk
100g mango yogurt
1/3tsp salt
25g butter

70g apricot (cut into small pieces)

Topping:
75g milk
30g instant custard powder

Steps:
1. Combine all ingredients in a mixer, except butter and apricot.
2. Beat at medium speed until it form a dough, add in butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Add in apricot and beat till well mix.
5. Put dough in a big bowl, cover bowl and let it prove for an hour.
6. Knock down proved dough, hand knead on a lightly floured surface for a while.
7. Divide dough into 12 equal portions about 48g each, cover and rest for another 10mins.
8. Shape each dough into round ball and arrange them on a greased tray.
9. Cover and leave it proof for 45mins until it doubled in size.
10.Preheat oven to 180C.
11.Mix instant custard powder and milk together till smooth.
12.Spoon custard into piping bag and pipe it on each proved buns.
13.Bake in a preheated oven for 15mins until buns is browned.
14.Remove buns from tray, brush surface with butter and cool it on a wire rack.

Pumpkin Madeleines

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Recipe

Ingredients
2 egg
50g caster sugar
65g butter (melted)
90g cake flour
1/4tsp baking powder
1/4tsp salt
65g steamed pumpkin (mashed)

Steps:
1. Preheat oven to 180C.
2. Grease and lightly floured madeleine mold, knock off excess flour and set it aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. With a cake mixer, whisk eggs and sugar till light and fluffy.
5. Switch cake mixer to low speed, add in mashed pumpkin and whisk till well mix.
6. Fold flour into egg batter in three portions till well blended.
7. Mix in warm melted butter into cake batter and mix till well blended.
8. Fill each madeleine well with batter till full.
9. Bake in preheated oven for 12-14mins till golden brown.
10.Remove madeleines from mold and cool them on a wire rack.

Pumpkin Brown Rice Congee

Recipe from here.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Tokyo Banana Cake (Honey sweet potato custard filling)

This weekend I squeezed out sometimes to try out this cute cake share by my nephew on facebook.

You can check out here for demo on Tokyo Banana cake.

Recipe

Ingredients
Sponge:
3 egg (separated)
50g caster sugar
54g cake flour
1/4tsp salt
1tbsp milk
1tbsp veg. oil

Filling:
70g mashed honey sweet potato
1/2 egg
1/2tbsp corn starch
1tbsp caster sugar (adjust according to your taste)
75g milk
few drops of vanilla essence

Steps:
Filling:
1. Mix all the ingredients except vanilla essence into a mixing bowl till smooth.
2. Strain it into saucepan and cook over low heat till it thicken.
3. Remove from heat, stir in vanilla essence and set aside to cool.

Sponge:
1. Preheat oven to 190C.
2. Lined and greased a 10" by 13" tray and set aside.
3. Sift flour and salt together, set aside.
4. With a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Mix milk and oil together and fold into batter until well combined.
9. Pour batter into prepared tray and smooth surface.
10.Bake in preheated oven for 10mins.
11.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
12.Peel off grease proof paper and leave it to cool on wire rack.

Assemble cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust. I didn't bother to remove the crust.)
2. Cut sponge into 4 equal pieces.
3. Spoon custard into piping bag.
4. Tear a piece of plastic cling wrap and place it on table top.
5. Place sponge on it, pipe custard onto sponge and roll it up.
6. Twist both ends to secure roll. Do not roll too tight as sponge will flatten.
7. Arrange cake into a semi-circle/half round loaf pan.

8. Rest cake in fridge to stabilize it shape.
9. Remove plastic wrap and serve.

Pandan Hot Cross Cake

Recipe

Ingredients
3 egg yolk
25g veg. oil
50g coconut milk
1/4tsp pandan paste
60g cake flour

2 egg white
60g sugar

Steps:
1. Preheat oven to 170C.
2. With a hand whisk mix coconut milk and oil together in a big bowl.
3. Sift flour and mix into milk mixture till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan, lined base with grease proof paper.
10.Put into preheated oven and bake for 15mins till a layer of crust form on it surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface.
12.Return pan into oven and lower the temperature to 165C.
13.Bake for another 12-15mins till cook though.
14.Remove cake pan from oven, invert pan and leave it to cool.

Steamed Mini Pandan Cake

Recipe from here.

Chocolate Sour Cream Pound Cake

I love this pound cake, it not too oily and dense. I agreed with Zoe that this pound cake give a nicely balanced with texture and taste too. I reduced the recipe as I left a small amount of sour cream just enough for 2 eggs portion.

Recipe source from 'Bake For Happy Kids'-Chocolate Sour Cream Pound Cake (Paula Deen).

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
75g unsalted butter
75g sour cream
140g caster sugar
2 egg
1/4tsp vanilla paste
100g cake flour
20g cocoa powder
1/2tsp baking powder
1/4tsp salt

Steps:
1. Preheat oven to 165C.
2. Well grease bandt pan and set it aside.
3. Sift flour, cocoa powder, salt and baking powder together, set it aside.
4. Cream butter, sour cream and sugar until light and fluffy.
5. Slowly beat in egg and vanilla paste until well combined.
6. Fold in flour mixture until well combined.
7. Pour batter into pan.
8. Bake in preheated oven for 30-35mins, if skewer comes out clean when inserted into cake then it done.
9. Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Chunky Peanut Butter Cookies

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
75g butter
75g chunky peanut butter
185g plain flour
2tbsp potato flour/corn flour
1/2tsp baking soda
80g light brown sugar
1 egg

Steps:
1. Melt butter and peanut butter together in a sauce pan over low heat.
2. Remove from heat and set it aside.
3. Sift plain flour, potato flour and baking soda together into a big bowl.
4. Add in sugar and stir well.
5. Pour in warm melted peanut butter mixture and mix well.
6. Add in beaten egg and stir till a soft dough is form.
7. Pinch some dough and shape into ball.
8. Arrange them on a greased tray.
9. Use a fork and press on each ball to create pattern on it.
10.Bake in a preheated oven 180C for 12-14mins.
11.Cool on wire rack and keep in an airtight containers.

Gula Melaka Steamed Cupcakes

Recipe

Ingredients (yield 3 cups)
110g cake flour
1tsp baking powder
1 large egg
50g gula melaka (finely chopped)
4tbsp milk
1tbsp veg. oil

Steps:
1. Grease three cups and set it aside.
2. Boil water in steamer and preheat greased cups.
3. Sift flour and baking powder together and set it aside.
4. With a hand whisk, whisk egg and gula melaka together till gula melaka dissolved and batter slightly thicken.
5. Mix milk into egg batter.
6. Mix flour into batter till smooth but do not over mix.
7. Lastly mix in oil till smooth.
8. Carefully remove preheated cups from steamer.
9. Pour batter into cups till 70% full.
10.Place it into steamer and steam for 15mins.
11.Carefully remove cups from steamer, remove cakes from cups and cool it on wire rack.

Blue Lagoon Lime Drink

I made this simple lime drinks with touch of blue agar-agar in it to serve after a late lunch. It was perfect to quench thirst in a hot...hot...day.