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Showing posts with the label Cake - Cupcakes

Honey Lemon Soufflé by Colleen Teo

I have used fragrant lemon to give the mixture zestyness and used huiji honey to sweeten, both flavors that work wonderfully.


Ingredients
Butter, for greasing ramekins
2 Lemons, juice and zest
4 Egg Whites and 2 Yolks
6 tablespoons Huiji Honey
1 tsp Vanilla Extract
2 tablespoons Cornflour
1 tablespoon All purpose Flour
100ml Double Cream
100ml Milk
Method
Preheat the oven to 190°C & grease four ramekins with butter. Separate the eggs, adding the 4 whites to one bowl and the two egg yolks to another. Grate the zest of the lemons and squeeze the juice into a small bowl and set aside.Put the cream, vanilla, all purpose flour and cornflour into a medium-sized bowl and mix into a smooth paste.Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Then add the rest of the milk, mixing contin…

纸 包 蛋 糕 Paper-wrapped Spongecake by Tan Connie

Ingredients:
60g cake flour (sifted)
15g cornflour (sifted)
80g castor sugar
60g melted butter
5 large eggs (separate yolks n whites)

Steps:
1. Whisk the 5 egg whites till slightly foamy. Then add 2 tspn of castor sugar. Increase mixer speed n whisk till stiff peaks. (U may transfer this into a clean bowl first) Keep this in fridge for later use.
2. Whisk the 5 yolks n add sugar, till thick.
3. Add in both sifted flours and add melted butter. Combine even.
4. Fold in the whites now (2 to 3 batches) into the yolk mixture.
5. Pour/scoop this batter into individual tall cup moulds lined with parchment paper.
6. Baked in a preheated oven at 200°c for 5mins or u see dome, reduce temp to 175 deg to bake another 15mins or till cooked.
7. Transfer out to air on a wire rack.

Enjoy!

Note:
1. Aluminium tall cupmoulds are bought in Hkg (some baking specialty shops should sell tis too)
2. I use Gladbake nonstick paper.
3. Pls note tartar/baking powder are omitted for these chinese cakes to give …

Orange Cupcakes with Orange Buttercream by Wendy Kuah

Orange Cupcakes
(Makes about 10-12 Cupcakes depending on the size of your cupcake liners)

Ingredients
1-1/4 cup of plain flour
2 tsp baking powder
1/2 cup butter
3/4 castor sugar
2 eggs
1/2 tsp vanilla essence
1/3 cup of freshly squeezed orange(I used 1/2 large orange)

Method
Sift flour & baking powder and set aside
Cream butter & sugar until light & fluffy using hand whisk
Add the eggs slowly in batches to the wet mixture and mix well
Add in vanilla essence and mix well again
Next add in your dry ingredients little at a time and alternate with the orange juice and mix well throughly.
Bake in oven at 150deg for about 10mins or until a toothpick comes out clean after inserting into a few cupcakes (random QC checks)
After that, let the cupcakes cool and you are ready to enjoy it with a cup of aromatic coffee ☕!


Orange Buttercream Recipe
Ingredients

225g unsalted butter (room temp)
2 cups of icing sugar (Mental note to myself: Half the sugar, it's really sweet even to someone…

Pandan Chiffon Cups by Jocelyn Yeo

Ingredients

5 yolks
95 gm coconut milk
30 gm castor sugar
60 gm oil (corn)
90 gm cake flour
1/4 tsp pandan paste

5 egg whites
1/2 tsp tartar
60 gm castor sugar

Method
Preheat 170deg
Whisk yolks n sugar till pale yellow
Mix in ccn milk, oil n paste
Add in sifted flour n mix well, set aside
Whisk whites n tartar n sugar till stiff
Add 1/3 meringue to yolk batter n fold
Add another 1/3 n fold
Pour mixture into remaining meringue n fold till combined
Pour into paper cups
Bake approx 25-30min



Pandan butter cupcakes by Esther Tho

Ingredients

125g butter
90g castor sugar
2 eggs
125g self raising flour
1 tsp of Pandan paste
65ml of coconut milk
Pinch of salt

Method

1. Cream butter and sugar till fluffy
2. Add egg one at a time till creamy
3. Add in sifted flour & salt by 2 or 3 portion mix well
4. Finally add in the coconut milk and pandan paste
5. Mix till well combine.
6. Line the cupcake liners, fill it to 3/4 full.
7. Bake at 180degC for 18-20min for cupcakes and 45mins for an whole cake.
8. Serve after cooled.



Pandan Gula Melaka Cupcakes by Janice Looi

Recipe adapted from thedomesticgoddesswannabe

Ingredients
A):
Egg Yolk 3pcs
Cornoil/ Coconut oil 40ml
Milk 20ml
Pandan Juice 30ml
Cake Flour 60g

(B):
Egg Whites 3pcs
Caster Sugar 50g
Cornflour 15g

Method
1. Mix (A) beginning with egg yolk using a hand whisk, add in oil n mix, milk n pandan juice then sift in flour n combine well, set aside.
2. Beat egg white till foamy, gradually add in sugar in 2 batches, the 2nd half add in sugar n cornflour n beat till firm peak.
3. Add into egg yolk batter in batches n fold in lightly till well combine.
4. Fill cupcakes liners till 80%, n knock out air bubbles before sending into the preheated oven @150deg for 20 to 25mins (depend on ur oven n adjust the temp)

Coconut Gula Melaka filling
200g gula melaka, cut into smaller pieces
150ml water
1/2 cup freshly grated coconut
A bunch of pandan leaf, knotted

In a heavy bottom saucepan, add gula melaka, pandan leaves and water.Simmer this till gula melaka melted, then allow it to cool completely before add…

Pandan Chiffon Cupcakes by Jeannie Lee

3 eggs yolk
20gm sugar
80gm cake flour
40ml coconut oil
80gm coconut milk
1tsp pandan juice
Pinch of salt

4 eggs white
50gm sugar

Whisk egg yolk n sugar in a bowl till combine.
Gradually add in coconut oil, coconut milk and pandan juice n salt. Mix well with egg yolk till fully combined.
Sieve in flour and mix. Do not over mix.
In a separate bowl, whisk egg white until foamy. Add in sugar in 3 addition. Beat till stiff peaks form.
With a spatula, gently fold the egg white into the egg yolk batter ( in 3 addition) just until blended.
Pour the batter into individual cuppies n tap on the table to get rid of any air bubbles trapped inside.
Bake in a preheated oven for about 20 to 25mins or till cooked on a temp of 160deg. You can inserted a toothpick to check if the cake is fully baked when it comes out clean.
Enjoy!



Red velvet brownie cupcake with cream cheese by Melody Lim‎

Part A) Brownie-cake

110g butter (melted, unsalted)
1 cup sugar (can be lessen for less sweet)
1/4cup unsweetened cocoa powder
1/2 tsp vanilla bean paste
1 tbsp red colouring (i used 7/8 wilton red and 1/8 pink colouring)
Salt to taste (around 1/8tsp)
1/2 tsp white vinegar
2 large eggs (110g approx, whisked at room temp)
3/4 all purpose flour

Part B) Cream cheese
225g cream cheese softened
3 tbsp sugar
1/2 tsp Vanilla bean paste
1 large egg yolk

Method
Preheat oven to 175deg
Line muffin pan with cupcake papers or grease them
Stir first 6 ingredients of Part A in a large bowl until well combined
Add white vinegar to big bowl and stir
Add eggs and stir
Fold in flour until well combined
Set aside

For cream cheese filling, use either a wooden spoon or paddle attachment in your mixer (i typically use the former)

In a bowl, mix all the ingredients. Transfer to a piping bag when done.

Scoop brownie-cake batter into muffin trays until each well is 3/8 or half filled (up to your preference) Pip…

Milo Cup Cakes by Hui Yi

Ingredients 1) 100g sugar
2) 80g butter
3) Two eggs
4) 160g self-raising flour
5) 250 ml fresh milk

Steps
1. Melt butter with sugar
2) Add egg
4. Add Milo (individual preference)
5. Add Self-raising flour
6. Add in fresh milk

Follow the steps , stir well and pour batter into foil cup , use toaster to toast for 15 minutes.



50-secs Pandan Almond Mug Cake by Lily Tan

Ingredients: (make 2 cakes)

- 1 egg
- 60g butter
- 2 tbsp coconut milk
- half tsp fresh pandan extract
- half tsp pandan flavour (if not using this, substitute with 1 more tsp of fresh pandan extract if its flavor is strong enough)
- 30g sugar
- 50g self-raising flour
- tiny pinch of salt
- 2 tbsp almond flakes

Method
1. Spread almond flakes evenly on a microwave-safe plate and cook in microwave for about 2½ mins or until flakes turn lightly-brown. Remove and set aside.

2. Pour butter (melted in liquid form) into a microwave-safe mug. Add in egg and whisk with a fork till well-mix.

3. Stir-in coconut milk, pandan extract & flavour and sugar. Mix well to dissolve sugar.

4. Add self-raising flour and salt. Stir and mix the batter until a smooth texture.

5. Add about ¾ part of almond flakes into the batter and mix well.

6. Divide the batter between 2 microwave-safe mugs (batter should not be more than half of the mug). Place remaining almond flakes on top of the batter.

7. Microwave…

Strawberry Friands by Jeannie Lee

Ingredients

3 eggs whites
90gm butter - melted
120gm Icing sugar
50gm Cake flour
70gm Ground Almonds
Strawberry for toppings

Method

Preheat oven at 170°C
Shift flour and icing sugar together.
Whisk egg whites until stiff peaks.
Add in sieved flour, icing sugar and ground almond. Mix into smooth batter.
Pour melted butter to combine well.
Scoop batter into cupcakes cuppies, 3/4 filled and top with strawberry.
Bake for 25 to 30mins.
Once cakes cooled, dust lightly with powder sugar and serve



Red chelory cupcake by Jensie Tan

Ingredients
80g butter
1/2 cup caster sugar
1egg
150g cake flour
60g milk
1/2 tsp baking powder
1/2 tsp vanilla extract

Method Mix butter, sugar, until fluffy white. Add in egg and vanilla. Mix in the flour and baking powder, and milk. Bake 170 degrees for 20 mins.

Raspberry Friands by Jade Oh

[ 6 servings]

Ingredients
3 ~~ Egg whites
90gm ~~ Butter (melted)
110 ~~ Icing sugar
50gm ~~ Cake flour
70gm ~~ Ground Almonds
Raspberries to decorate

Direction
1. Preheat the oven to 180℃.
2. Whisk egg whites until stiff.
3. Sift the flour n icing sugar together and mix in with the ground almonds.
4. Then pour this into the egg white mixture gently to combine together.
5. Pour the melted butter into the batter and mix to combine.
6. Pour the battle into muffin tin about 3/4 full and add raspberries to decorate.
4. Bake for 20~25minutes.
5. Once done and cooled, dust lightly with icing sugar n serve. Enjoy.


Chocolate Banana Yogurt Cake by Fc Ng

(Make 6-8 muffins)

Ingredients
70g Salted Butter(cubed & stand in room temp bout 10min)
25g Castor sugar
25g Dark Muscovado
1 egg (room temp & lightly beaten)
100g Self raising flour
100g Ripen banana (fork mashed or slice thinly & mix w baking soda then put aside)
1/4tsp Baking soda
60g Greek/Plain yogurt(room temp)
1/2tsp Vanilla extract
50g Bittersweet chocolate chunks


Method
Preheat oven to 180ºc, line muffin pan with liners.
Cream butter & sugar till pale & light,add beaten egg in batches till incorporated.
Fold in flour & yogurt alternately till just incoporated.
Add in banana & chocolate chunks to mix well.
Transfer to piping bag n pipe into muffin liners.
Bake in preheated oven for about 18-20mins till golden brown
Cool on rack and enjoy!

Ps: pls adjust temp accordingly to yr oven characteristic.
Electric mixer is not necessary, u can just whip this up with a balloon whisk & spatula.

Pandan Chiffon Cuppies by Emy Lee

Makes 12 cuppies

Ingredients
20g cooking oil
50g coconut milk
a drizzle of pandan lemak flavoring
small pinch of salt
40g top flour (sifted once)
2 egg yolks

3 whites
45g caster sugar
pinch of cream of tartar (optional)

Cupcake paper liners
Cupcake tray

Method
1. Pour the cooking oil, coconut milk, pandan lemak flavoring and salt into a pot.
2. Heat pot over a small flame until you can no longer touch the pot mouth (or 50 degrees). Turn off heat.
3. Stir and then add in top flour. Mix well until no lumps can be seen.
4. Add in the first egg yolk, and then mix well. Then add in the second one.
5. Set aside.

6. Set your oven to 160c to preheat.
7. Line your cupcake tray with the cupcake liners. Set aside.
8. In a separate bowl, whisk your egg whites to a firm peak by adding sugar in 2-3 batches.
9. Stir in 1/3 of your meringue to your egg yolk batter first. Then pour the mixure back into the rest of your meringue and fold in lightly; taking care not to deflate your meringue.
10. Drop 2 …

Red Velvet Love Cheese Cuppies by Esther Tho

125g butter (semi soften)
80g fine sugar
2 eggs
80g self raising flour
1 tsp of vanilla
2 tbsp cocoa powder
2 tbsp (30ml) of milk / whip cream
Red colouring
Pinch of salt


125g Philidephia cream cheese (soften)
20-30g fine sugar
1 egg

For the cake1. Cream butter and sugar till fluffy
2. Add vanilla & add egg one at a time till creamy
3. Add in sifted flour, cocao powder & salt by 2 or 3 portion mix well
4. Add in red food colouring
5. Finally add in the milk (you may use beet root juice to replace for Red
Velvet Cake)
6. Mix till well combine.

For the cream cheese1. Cream the cream cheese till fluffy with sugar.
2. Add in egg, continue whip till combine.

Spoon the cake batter to the cup cake liners to half.
Next spoon the cream cheese on top of the cake batter to 3/4 full.
Bake at 180degC for 18-20min for cuppie and 45mins for an whole cake.

**NOTE : The Cream cheese will partly sink into the batter while baking.
This is totally normal.



Blueberry (Grape) Yogurt Chiifon Cupcake by Janice Looi

Ingredients
2 Egg yolks (55g egg)
12g Sugar / 20g Corn oil
1/2tsp Lemon juice
1/2tsp Vanilla extract
50g Natural yohurt
40g Plain flour (sifted)
1tsp orange zest
2 Egg whites
25g Sugar
Blueberries, sprinkle some flour (I use grapes, cut into half)

Method
Adapted from Anncoo Journal

Preheat oven to 160C.
1 Mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, orange zest and yogurt, mix well till smooth. Sift in flour and mix well.
2. Whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
3. Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
4. Spoon batter into cupcake liners to half. Place grapes over it and spoon remaining batter to 3/4 full and bake for about 20-25 minutes.
5. Bang the baking tray together with the cakes on the counter top 2-3 times once they are out from the oven, as this will prevent the cakes…

Vanilla Swirl Cupcake with Chocolate & Cream Cheese Icing by Jensie Tan

Ingredients 100g brown sugar  100g butter  100g plan flour  1tsp baking powder  2-3 tbs milk  2 small egg NTUC Vanilla bean paste 
Method Cream butter, sugar until pale n fluffy Add in egg one at time Add in half of the flour and milk Add in remaining flour Add in baking powder and vanilla  Bake at 180c for 20 mins
Frosting
Cream cheese 200g and butter 100g
Icing sugar 50g
Beat together scoop two bowl and one bowl put speculoos biscuit spread, or 3 tbsp of melted chocolate.
Mix well And use pipping bag to pip on top of the cup cake .



Lemon Curd Yoghurt Cake by Tan Connie

Ingredients for Cake125g hard butter
100g fine sugar
3 yolks
125g all-purpose flour
1 tspn baking powder
125g lowfat yoghurt/ 1 store cup
A few tspns of lemon curd
1 tspn vanilla essence

3 egg whites
25g fine sugar
1/4 tspn cream of tartar

Steps
1. Cream butter till slightly softened, then add sugar. Cream at medium speed.
2. Add yolks a little at a time. When all even, add ve, yoghurt and then lemond curd. Mix even.
3. Switch mixer lower speed and add sifted flour with baking powder. Mix well n stop machine.

4. Whisk the whites in a clean bowl at max speed. Lower speed little n add sugar then cream of tartar. Increase speed and whisk till stiff.

5. Add whisked whites to earlier yolk mixture in 3 batches. Fold with a spatula until all combined.
6. Bake in a preheated oven of 175°c for baking cases(30mins) or a 8"sq tray at 150°c for at least 45-50mins.
7. Test for doneness as usual.

Note
I hv used harder baking cases (like in hokkaido cakes) instead of cupcakes paper liners, so as …

Mandarin Orange Raisins Mini Cupcakes by Joey Foo

For the mini cupcake version

50g melted unsalted butter(cooled)
70g freshly squeezed mandarin orange juice
6 eggs, cold from fridge
190g caster sugar
200g Top flour/cake flour
1/2 tsp fine salt
Zest of 2 mandarin oranges

1. Mix butter and mandarin orange juice together, set aside.

2. Mix flour and salt together, sift them twice, set aside.

3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk)

4. With mixer running at speed 1-2, add in zest, add flour spoon by spoon, then add in butter juice mixture, do not over mix.

5. Remove mixing bowl, use a spatula to fold the batter till well combined.

6. Pour batter in papercups 80% full. Lightly tap on countertop twice to remove air bubbles.

7. Bake in pre-heated oven at 170C for 20 mins at middle rack. I use my Rowenta oven fan mode bottom heat.