Education 37

Chocolate Buttermilk Cupcakes ??????????

*made 9 of 2oz size of cupcakes

75g cake flour

1/4tsp baking powder

1/8tsp baking soda

A pinch of fine salt

10g cocoa powder ( I use Valrhona cocoa powder)

1 egg (large or A size)

60g caster sugar

20g corn oil

60g buttermilk

Method

1. Combine cake flour, baking powder, baking soda, salt and cocoa powder together, sift into a clean mixing bowl.
2. In another clean mixing bowl, add egg and sugar, use a hand balloon whisk to whisk till light. (if you make double quantity, suggest to use electric hand mixer to beat).
3. Add in corn oil, whisk till combine. Add half of cake flour and buttermilk, beat to combine, then add the balance cake flour and buttermilk, combine well (the batter should be runny).
4. Pour batter into prepared cupcake liners. Fill to about � full.
5. Bake at a pre-heated oven at 180C for 20mins.

Recipe by Sonia a.k.a Nasi Lemak Lover

My pantry will not run out of stock of Milo as my kids must have at least a cup of Milo hot drink everyday. It smell so good when i baking these Milo cupcakes the other day.

Milo & Chocolate Chips Cupcakes ??????????

*makes 7cupcakes

3 egg yolks (large or A size)

20g sugar

35g vegetable oil ( I use corn oil)

60g milk

60g cake flour or low protein flour

20g Milo powder

3 egg whites (large or A size)

40g sugar

1/2tsp lemon juices

60g chocolate chips

Method

1. Pre-heat oven to 170C.

2. Arrange paper liners on baking tray.

3. Hand whisk egg yolk and sugar till pale in colour.

4. Add in corn oil , mix well, then add in milk , combine well.

5. Sift in cake flour and Milo powder, stir till to mix well till no lumps.

6. Beat egg white & lemon juices until foamy, gradually add sugar, and continue beat till firm peak formed.

7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.

8. Fold in the balance egg white with a spatula till well combine.

9. Scoop batter into pre-arranged paper liners to about 90% full. Sprinkle chocolate chips on top.

10. Bake at middle rack for about 25mins.

Recipe by Sonia a.k.a Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (Sep 2015 : Milo) organised and hosted by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.

Just like to record this No-bake strawberry cheese cupcake recipe here, that i made for my niece's wedding. A simple recipe but great taste ! and very suitable for homemade and served as party food.

No-Bake Strawberry Cheese Cupcakes??????????

*for 64cupcakes using Genpak 2oz cupcake case

For the Crust

400g digestive biscuits, process till fine crumbs

200g butter, melted

For the cheese layer

1kg cream cheese, room temp

260g caster sugar

600g hot boiling water

30g gelatine powder

2tbsp lemon juices

Fresh strawberries, halved, and cut a V-shaped notch on top of the strawberry

For clear sugar glaze

1/2cup water

1/4cup sugar

1/4cup water

1tbsp tapioca starch or corn starch

Method

1. To make the crust. In a mixing bowl, mix biscuits crumbs and melted butter till well combined.
2. Spoon biscuits (~2tsp) into each cupcake case , use another clean cupcake case, press the biscuits till firmed and flat. Chill in the fridge to harden, or you can do this step one day in advance.
3. To make the cheese layer. Mix hot boiling water with gelatine powder, stir till gelatine dissolved. Set aside to cool.
4. In a stand mixer, beat cream cheese and sugar till light. Add 1/3 of cooled gelatine water and lemon juices, beat till well combined, add in the rest of gelatine water, whisk until mixture till combined. To get smooth mixture, strain the mixture through a sieve.
5. Pour the mixture into each cupcake case with biscuit base (about 80-90% full). Place the filled cupcakes in freezer to slightly set the mixture ( around 10-15mins).
6. Take out cupcakes from freezer, place half strawberry on top and lightly press it. Chill it before brush with clear sugar glaze.
7. To make clear sugar glaze. Add 1/2cup water and 1/4cup sugar in a small saucepan over medium heat, stir till sugar dissolved.
8. Mix tapioca starch with 1/4cup water in another small mixing bowl.
9. Pour the tapioca mixture into the hot water stirring constantly. Allow the mixture to simmer for one to two minutes until it has thickened. Remove the pan from heat.
10. Set aside to cool in room temperature, brush clear glaze on the strawberry. Chill the cupcakes in fridge for several hours to set.

Recipe and steps provided by SIL, recipe by Sonia a.k.a Nasi Lemak Lover

This healthy ??  muffin idea came from my hubby 's favourite red dates and goji berries tea drink that he is drinking almost everyday, and also the sunflower seeds that he likes to add with oats for morning breakfast.

Red dates and Goji berries Muffin ??????

*makes 6 muffin

40g red dates ( seedless and slices into small pieces)

10g goji berries

150g water

80g sunflower oil or corn oil

2 eggs ( large or A size)

40g caster sugar

100g cake flour

1/2tsp baking powder

A pinch of fine salt

40g pumpkin seeds, toasted

Method

1. Mix red dates, goji berries and water in a saucepan, cook over low heat until soft and water evaporated, take about 10-15mins. Set aside to cool.
2. In a blender, add in cooked red dates and goji berries and sunflower oil, blend till fine. Set aside.
3. In a mixing bowl, stir eggs and sugar with a hand whisk till sugar dissolved. Add in blended red dates mixture, mix well.
4. Sift in cake flour, baking powder and salt into batter, stir to combine well. Add in pumpkin seeds, mix to combine.
5. Fill prepared muffin pan or paper liners with batter, bake at pre-heated oven at 170C for 25mins or until a skewer inserted came out clean.

Recipe by Sonia a.k.a Nasi Lemak Lover

On every CNY day 9 , Hokkien people like me sure must pray to Jade Emperor (Pai Tin Kong) . Since this year is Sheep year, so is perfect to prepare these cute sheep cupcakes for this big day and present to Jade Emperor ^_^

My daughter's best friend came over to stay with us for couple of days. And since my kids are also not yet start schooling, So I was thinking to make some pancake for them as breakfast. While i was preparing, suddenly i changed my mind instead of pan fry them but bake them like muffin. I also tried to googled and found there are many recipes making the same way. So i have confident it will work well. And this method is so easy and quick, rather to pan fry them.

Mini muffin pancake ??????

*makes 21 pcs

150g plain flour

1/2tsp baking powder

50g caster sugar

1/4tsp fine salt

1 egg (large or A size)

130g fresh milk

1tbsp corn oil or vegetable oil

15g melted butter

Method

1. Mix flour, baking powder, sugar and salt in a mixing bowl, mix well.
2. Mix egg, milk and corn oil in another mixing bowl, stir to mix well.
3. Pour wet mixtures into dry flour mixture, slowly stir to well combine.
4. Brush melted butter on a prepare muffin pan (mini 24 muffins pan).
5. Use an small ice-cream scoop, scoop batter into prepared pan, fill cups 2/3 full. Tap pan on table top to remove air bubbles.
6. Bake at a pre-heated oven at 210C for 15mins or 210C (fan forced ) for 10mins or until golden brown.

Recipe by Sonia aka Nasi Lemak Lover

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I got this set of cute Halloween featured of cupcake liners from a blogger friend the other day, so just perfect to use it to bake some fun pumpkin muffins.

Pumpkin muffins with Reese�s mini peanut butter cups ????

*makes 6 

110g self-raising flour

45 corn oil

20g natural yogurt

30g caster sugar

1 small egg

70g mashed pumpkin

1/4tsp baking soda

12 Reese�s mini peanut butter cups, frozen it in the freezer before use 

Method

1. Mix flour, sugar and baking soda in a mixing bowl.
2. Mix corn oil, egg and yogurt together, slowly pour into dry ingredients, stir to mix well. Add in mashed pumpkin, combine well.
3. Scoop the batter into prepared lined muffin pan, top with two Reese� s mini peanut butter cups, try to push it inside the batter.
4. Bake at 180C for 25mins.

Recipe by Sonia aka Nasi Lemak Lover

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

My son asked me when can I finished making something using pumpkin? then I told him by end of this month because of LTU event , LOL..Anyway, this brownie even added pumpkin, but no one at home could detected the pumpkin taste ^_^.

Pumpkin Brownie ?????

*makes 6 small brownies or a 6� cake pan

 

150g dark chocolate ( I use 100g 85% dark cocoa and 50g milk chocolate)

70g unsalted butter

70g light brown sugar

40g fresh milk

30g UHT whipping cream

1 egg (large)

50g cake flour

12g cocoa powder

1/2tsp baking powder

35g roasted pumpkin cubes (pre-baked at 180C for 10mins) or you may replaced with 100g chopped banana (original recipe)

Pecan nuts 

Method

1. Mix milk, cream and egg in a small mixing bowl, set aside.
2. Melt dark chocolate and butter over hot simmering water, add in brown sugar, slightly mix well.
3. Slowly pour in the milk mixture (no1) into chocolate mixture, combine well. Add in roasted pumpkin cubes.
4. Sift in flour, cocoa powder and baking powder, stir to well combine.
5. Pour batter in prepared cake pan, top with pecan nuts. Bake at 170C for 30mins (if using small brownie pan ) or 35-40mins (if using 6� cake pan).
6. Serve warm brownie with vanilla ice-cream and pour with chocolate sauce ( melted 40g chocolate with 40g cream).

Recipe source: adapted from Sunday Caf� brunch cookbook, with minor changes, by Sonia aka Nasi Lemak Lover

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