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.