Cocoa Cotton Cupcake with Peppermint Cream

Danish Butter Cookie (edited)

edited the previous version using diff type of butter
this time using buttercup and added potato flour cos bee wants it more crunchy
i did bake slightly longer also..bout 25 mins

previous: http://honeybee916food.blogspot.com/2012/11/danish-butter-cookie.html

110gm buttercup butter
1 size B egg
1/2 tsp Vanilla essence
130gm cake flour
25gm potato flour
1/4 tsp Salt
60g sugar

1. Cream butter and sugar using machine
2. Add egg and Vanilla essence
3. Then fold in flour and salt with spatula
4. Put dough in piping bag, pipe out according to preference * I used Wilton 1M tip
5. Bake at 160'C for 25 minutes till light yellow

Recipes adapted from Caryn Man Yoke Peng (BW FB)

Rainbow Cake with Rose Buttercream

After some discussion with my colleagues, i plan to do the rainbow cake for them as their birthday cake..it was a challenge to me and i called this my big project...never thought that i would come out with such a cake...I'm glad that i did it..and i should thanks all for giving me opinions, suggestions and guidance.. LOVE you all to the max!!


The cake portion, i repeat the following recipe for 3 rounds in order for me to have the 6 layers as my oven can only take 2 layers at one time.

Ingredients:

• 2 eggs
• 150gm sponge mix
• 30gm water
• 1 tsp coffee emulco (one round with tea)
• 60gm oil

Method:

1. Beat eggs till fluffy.
2. Add in water and emulco.
3. Pour in sponge mix.
4. Finally stir in oil.
5. Divide to 2 batter, add in colouring.
6. Bake in preheated oven at 180'C for 25 mins.
7. Leave on wire rack to cool completely.

The decoration part : I did the buttercream a day earlier due to time constraint. I used the Wilton 1M tip to pipe the roses. Glad that i bought it. The roses are nice.

For Buttercream:
(A)
350 gm   Butter
150 gm   Cream Margarine

(B)
180 gm   Icing Sugar

Beat (A) until smooth.
Add in (B), cream till light and fluffy.
Fill up piping bag and start decorating.

*Added colouring for different decoration.

Ref:
Buttercream - Master Chef Alex Goh's Cake Decorating Class 
Cake Mixture & Idea from DIY Home Bread recipe book by Khoo See Yew

Danish Butter Cookie

Recipes by Caryn Man Yoke Peng (BW FB)
I 1/2 the recipe. So for original, please X2.

110G Lurpark salt-free butter (red wrapper)
1 size B egg
1/2 tsp Vanilla essence
155gm Low Gluten Flour
1/4 tsp Salt
60g sugar

1. Cream butter and sugar using machine
2. Add egg and Vanilla essence
3. Then fold in flour and salt with spatula
4. Put dough in piping bag, pipe out according to preference (can add some caster sugar for decoration) * I use 1M tip
5. Bake at 160'C for 15-20 minutes till light yello

Bee says texture too soft for him....little boys say he wans it sweeter
My SG boss says he likes..hahaha...so i baked 2nd round with this recipe just for him

Cornflakes Cookies

Cornflakes cookies (Y3K Little Cookies Earn Big $ by Coco Kong) pg 55

This is my edited version (yields 31 pcs mini cookie)

A:
95gm butter (soften)
30gm icing sugar

B:
20gm milk powder
65gm plain flour
75gm potato flour

C:
50gm crushed cornflakes

1. Cream ingredients (A) until light and fluffy. Fold in ingredients (B) and finally fold in ingredient (C).

2. Divide batter into small portions and place on small paper cups. Arrange in baking tray.

3. Bake in preheated oven at 150'C for 25 mins.

4. Cool on wire rack completely before storing in airtight containers.

Strawberry Yoghurt Cupcake

I have homemade strawberry toghurt at home. So thought of doin some cupcakes. My lovely friend in one of the baking group shared the recipe. I used half of the ingredients.

Ingredients:
180gm plain flour (sifted)
1/2 tsp baking powder
1/2 tsp salt
120ml homemade strawberry yogurt
100gm caster sugar
2 eggs
55ml vegetable oil

Method
1. Prepare cupcake liners and set aside.
2. Beat egg and sugar till sugar dissolved.
3. Mix well in low speed for few seconds.
4. Add in oil and yoghurt. Mix it up a little on low speed.
5. Add in salt followed by flour and baking powder.
6. Set the mixer on medium speed and mix it all up. Beat for about 1 minute until everything is combined and you have a smooth batter.
7. Scoop batter into the cupcake liners.
8. Bake in preheated oven at 180'C for 30mins. Check with a skewer, done when it comes out clean.

Original recipe: http://cooking.storyofbing.com/2010/02/lemon-yogurt-cupcakes/

Pandan Chiffon in square tin

Thanks Pamela for sharing the recipe she captured from the chinese book. Though i dunno the title of the book.

here's the english version

Ingredients:

2 egg yolks

25ml oil

30ml pandan essence + water

35gm flour

2 egg whites

30gm sugar

Method:

1. Separate egg whites n yolks. 

2. Blend pandan leaves with 2 tbsp of water till fine. Sift and extract the juice. Mine wasn't thick enough, so i added a drop of pandan paste.

3. Beat egg yolks with whisk.

4. Add in pandan juice follow by oil. Mix well.

5. Sift in flour and mix till just combined. Set yolk batter aside.

6. In a separate bowl, beat egg whites with electric mixer till fluffy. Add in sugar gradually in 3 batches. Beat till stiff peak.

7. Pour 1/3 yolk batter to meringue and swirl it till combine. Pour the 2nd 1/3 and repeat the last 1/3 till just combined. Do not overstir.

8. Pour into chiffon tin.

9. Bake in preheated oven at 170'C for 40 mins.

10. Invert to cool once ready. Slice and serve when it's completely cool.

Durian Sponge Cake

Ingredients:

• 2 eggs
• 150gm sponge mix
• 30gm water
• 1 tsp durian emulco
• 60gm oil
• for decorating: non dairy whipping cream (beat till stiff peak)

Method:

1. Beat eggs till fluffy.
2. Add in water and durian emulco.
3. Pour in sponge mix.
4. Finally stir in oil.
5. Divide to 2 batter, add in colouring.
6. Bake in preheated oven at 180'C for 25 mins.

Cocoa Japanese Cotton Cheesecake

(A)
160g Cream Cheese

35g Butter

120g Milk 

(B)
40g Plain Flour

25g Corn Flour
10g Cocoa Powder

(C)
4 Egg Yolks

(D)
4 Egg whites

100g sugar

Method:

1. Place (A) into a mixing bowl and stir over double boiler(bowl over simmering pot of water) until well mixed.
2. Remove from heat.
3. Add (B) and mix well.
4. Add (C) and mix well.
5. Whisk egg (D) till almost stiff peak then add into the above and mix well.
6. Pour batter into lined baking tin. (i used loaf tin, came out the cake quite short)
7. Steam bake at 170°C for 40 mins. I placed a tray of water at the bottom layer and the tin on the layer above the tray of water. (Oven temp varies, so please monitor own oven) Should bake for another 10 minutes for this round.
8. Remove from tin immediately when done. Do it gently to avoid breaking the cake. Cake is very fragile when it's hot.

http://honeybee916food.blogspot.com/2012/09/japanese-cotton-cheesecake.html

Adapted from Keiko : http://www.dequeenkitchen.blogspot.com/2012/04/japanese-cotton-cheesecake.html

Moist Chocolate Cupcake with hidden ANDES

Thanks to my darling Keiko for her recipe..so far fail proof! luv luv...

it's almost 9.30pm that i've decided to bake for my frens who will be visiting tomorrow..wanted to do something simple yet yummy..so i browse along my notes, wanted to do this long ago, now oly got time...so here you go..

I've mange to bake 9 cuppies...should do 10 better..some filled too much till overflew..

Ingredients:

60gm softened butter

60gm sugar

80gm plain flour

10gm cocoa powder

1/4 tsp coffee emulco

1/4 tsp baking powder

1/4 tsp baking soda

1 egg

60ml milk

9 pieces chocolate (i've used Andes Orange Mint)

Method:

1. Beat butter and sugar till light and fluffy.

2. Add in egg then mix well.

3. Add milk and coffee emulco, mix well.

4. Stir in sifted flour, cocoa powder, baking powder and baking soda. Mix well.

5. Fill cupcake liners till 1/4 then add in chocolate piece, pour remaining batter and fill till 2/3 full.

6. Bake in preheated oven at 180'C for 25 mins.

7. Leave on wire rack to cool completely.

8. Optional: Sift snow powder before serving.

Adopted from: http://www.dequeenkitchen.blogspot.com/2012/10/moist-chocolate-cupcakes.html