Air Baked Brown Sugar Thai Milk Tea Egg Cake

(A)

2 eggs

65g brown sugar

A pinch of salt

(B)

70g plain flour

(C)

15g oil

15g thai milk tea

*mix together

1. Beat (A) till ribbon stage.

2. Sieve in plain flour in 2 addition. Fold accordingly. 

3. Fold in oil and thai milk tea mixture. Try not to overfold. 

4. Bake in preheated air fryer at 170'C for 20mins, 180'C for 10mins. 

5. Leave to cool on cooling rack. 

Orange Blueberry Cupcake using air fryer

125g plain flour

1.5tsp baking powder

60g sugar

1 egg

2tbsp orange juice

Zest of one orange

90ml oil

80g yoghurt

Bunch of frozen blueberries

1. Lightly whisk egg, add in juice, oil and yoghurt. Don't overbeat. 

2. Sieve in flour and baking powder. Then add in sugar. Fold gently till no flour traces. 

3. Stir in blueberries and orange zest. 

4. Pour batter in cupcake liner. 

5. Bake in preheated air fryer at 170C for 20mins. 

Recipe adapted from food-4tots.com

Moist Chocolate Cupcake

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 (omitted this round)

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 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.

Previous bake: http://honeybee916food.blogspot.com/2012/11/moist-chocolate-cupcake-with-hidden.html
Adopted from: http://www.dequeenkitchen.blogspot.com/2012/10/moist-chocolate-cupcakes.html

Vietnam Coffee Cupcake

Cocoa Cotton Cupcake with Peppermint Cream

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/

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

Banana Cake

There's 2 left over bananas at home, so i turn them into delicious banana cake.

Ingredients:

• 225g plain flour
• 150g sugar
• 170g butter,softened
• 2 eggs
• 50ml milk
• 3 medium size bananas
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda

• 1 teaspoon vanilla essence

Method:

1. Sift flour, baking powder and bicarbonate of soda then set aside.
2. Beat butter and sugar with electric mixer till fluffy.
3. Add in eggs, one at a time.
4. Then add milk, bananas and vanilla essence. The batter will look abit lumpy + watery.
5. Fold in the flour in 3 batches, do not overmix.
6. Pour the batter into a lined baking tin.
7. Bang the baking tin a little to even out the batter.
8. Bake in a preheated oven at 180°C for 30 minutes.
9. Leave in tin for 10 minutes before removing to cool on rack.
10. Serve when cooled.

*I used 1 loaf tin + 6 cupcake liners.

Ref: http://www.dequeenkitchen.blogspot.com/2012/04/banana-cake.html

Cocoa Hokkaido Cupcake

Hokkaido Cupcake (Master Chef Alex Goh's class)

(A)

Egg yolk ---- 4

Sugar --- 15g

Oil --- 40g

Milk --- 40g i used water

Flour (superfine/plain) --- 65g i used superfine

Added 2 teaspoon cocoa powder

(B)

Egg white --- 4

sugar --- 60g

salt --- 1/8 tsp

cream of tartar --- 1/4tsp

Method:

1. Mix (A) will well blended

2. Whisk egg whites in (B) till soft peak then add in sugar in batches and whipped till soft peak (don't need to stiff peak)

3. Mix whites with egg yolk to combine in 2 batches

4. Pour to mould and bake for 25mins in 170C pre heated oven

5. Pipe in filling into cupcake. (i used leftover buttercream, re-whipped with added peppermint emulco)

Pandan Cotton Cake

Ingredients (A)
- 3 yolks
- 1 whole egg (room temparature)
- 50gm oil
- 50gm cake flour (sifted)
- 1 tsp of pandan paste

Ingredients (B)
- 3 egg whites
- pinch of salt
- 50g castor sugar

Method:
1. Preheat oven at 160-170'C
2. Mix yolk and whole egg together then mix in oil, then pandan paste
3. Sift in cake flour and mix well, then set aside
4. In a separate clean and dry bowl, beat whites with electric mixer till foamy, then add in salt
5. Add in sugar in 3 batches, mix well for each addition
6. Beat till stiff peak forms
7. Fold in 1/3 to yolk mixture, then fold to the whites (don't over fold)
8. Pour batter into cupcake mould and bake at 160-170'C as following timing.

Baking Time:
Loaf Pan - 35 - 40 mins
Cupcake - 20 - 25 mins

Thanks Genie Teo for the recipe.

Cheddar Cheese Cupcakes

the original recipe is shared by someone in BW FB group, but i cannot remember who liao le...sorry...
my fren help me to translate to english de...

(A)
3 egg yolk
3 cheddar cheese (can add to 4 slices for stronger cheese taste)
50g butter
50g milk
50g All purpose flour

(B)
3 egg white
1/4tsp cream of tartar
50g caster sugar

1. Cook cheddar cheese, butter and milk over a pot of hot water then leave cool.
2. Beat egg white till fluffy, add in sugar in batches and beat till stiff peak.
3. Pour yolk to cheese batter
4. Add 1/3 egg whites to cheese batter, fold in flour, then pour batter to remaining egg whites
5. Pour in cake mould and bake at 170'C(water bath) for 30 mins/ till cooked. If cupcake, then bake at 150'C(water bath) for 25 mins

Cocoa Cotton Cupcake

Ingredients (A)
- 3 yolks
- 1 whole egg (room temparature)
- 50gm oil
- 50gm cake flour (sifted)
- approximately 80gm chocolate chip (lightly coated with flour to avoid sinking)
- 2 tsp cocoa powder

Ingredients (B)
- 3 egg whites
- pinch of salt
- 50g castor sugar

Method:
1. Preheat oven at 160-170'C
2. Mix yolk and whole egg together then mix in oil
3. Sift in cake flour and mix well, then set aside
4. In a separate clean and dry bowl, beat whites with electric mixer till foamy, then add in salt
5. Add in sugar in 3 batches, mix well for each addition
6. Beat till stiff peak forms
7. Fold in 1/3 to yolk mixture, then fold to the whites (don't over fold)
8. Pour batter into cupcake mould and bake at 160-170'C as following timing.

Baking Time:
Loaf Pan - 35 - 40 mins
Cupcake - 20 - 25 mins

Shared by Genie Teo (MFWL FB Group)!

Light Cotton Cupcake

really great to have a bunch of frens in FB that loves cooking and baking...i get to learn so much from them..and here's another successful trial!

thanks to Genie Teo (MFWL FB Group)!

 Ingredients (A)
- 3 yolks
- 1 whole egg (room temparature)
- 50gm oil
- 50gm cake flour (sifted)

Ingredients (B)
- 3 egg whites
- pinch of salt
- 50g castor sugar

Method:
1. Preheat oven at 160-170'C
2. Mix yolk and whole egg together then mix in oil
3. Sift in cake flour and mix well, then set aside
4. In a separate clean and dry bowl, beat whites with electric mixer till foamy, then add in salt
5. Add in sugar in 3 batches, mix well for each addition
6. Beat till stiff peak forms
7. Fold in 1/3 to yolk mixture, then fold to the whites (don't over fold)
8. Pour batter into cupcake mould and bake at 160-170'C as following timing.

Baking Time:
Loaf Pan - 35 - 40 mins
Cupcake - 20 - 25 mins