One-Bowl Chocolate Cupcakes

An ice cream sundae version in cupcake form! Frosted them with my usual swiss meringue buttercream and topped them off with a cherry. Think they look really cute and pretty standing next to one another hehe.

Mom commented the cakes taste tad alkaline-ish. Must be the dutch processed cocoa I guess. But nevertheless they're fluffy and soft, and good for those who hate washing up...all you need is just one bowl ya.

One-Bowl Chocolate Cupcakes (adapted from Martha Stewart's Martha Stewart's Baking Handbook)
(Makes 24 standard cupcakes, 60 mini for me)

Ingredients:
350g all-purpose flour
115g unsweetened cocoa powder
500g sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoon salt
2 large whole eggs plus 1 large egg yolk
300ml milk
120ml plus 2 tablespoons vegetable oil
1 1/4 teaspoon pure vanilla extract
300ml warm water

Method:

1. Preheat oven to 180°C. Line two standard 12-cup muffin pans with paper liners.
2. Into a bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to a mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
3. Divide batter evenly among the muffin cups, filling each about two-thirds full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto rackl then reinvert and let them cool completely, top sides up.

Red Velvet Cupcakes III

Check out the cupcakes sediya-ing in attention to our nation's special day tomorrow.

A tribute to our lovely country. Happy 46th Birthday!

A comparison between the 3 velvet cupcakes I've made. I think I still like Hummingbird's best. Though moist, and I wash the least bowls for this one, I think I still prefer butter in my cupcakes. I replaced the frosting with sprinkles, original recipe is here, so you can check out the original zesty cream cheese frosting.

Red Velvet Cupcakes (adapted from Chuck Hughes' Chuck's Day Off)
(makes 24 standard cupcakes)

Ingredients:
300g sugar
2 eggs
360ml canola oil
240ml plain yogurt
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon vanilla extract
350g flour
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt

Method:

1. For the cake: Preheat the oven to180°C.
2. In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
3. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.

Red Velvet Cupcakes II

They don't look shocking red anymore because my red food coloring ran out and tahdahh, a reddish brown "velvet cupcake". They're softer than the previous recipe, but tastes pretty flat to me somehow. I guess the difference in taste comes from using vegetable oil instead of butter.

Hmm. Think I'm favoring HummingBird's recipe more.

Red Velvet Cupcakes (adapted from Martha Stewart's Cupcakes)
(makes 24 cupcakes)

Ingredients:
324g cake flour (not self- rising), sifted
2 tbsps unsweetened Dutch-process cocoa powder
1 tsp salt
300g sugar
360ml vegetable oil
2 large eggs, room temperature
1/2 tsp red gel-paste food color (I use 2 tsp red food coloring)
1 tsp pure vanilla extract
240ml buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

Method:

1. Preheat oven to 175°C. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 mins. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting.

Red Velvet Cupcakes

Don't get turned off by its shocking red. You gotta try at least one red velvet cupcake in your lifetime to understand why the Southerners love it so much.

Satisfied my curiosity over the red velvet cake frenzy. Have seen many rave how it's their favorite cake. Though a little intimidated by the in-your-face red, am always game for an American classic try-out. With a hint of chocolate, this soft babycake will get you swooning away. The fluffy tangy cream cheese frosting complements the sweet cake really well. It's a pretty apt treat to make for your Valentine.

Red Velvet Cupcakes (adapted from The Hummingbird Bakery Cookbook)
(makes 12 cupcakes, 16 for me)

Ingredients:
60g unsalted butter, at room temperature
150g caster sugar
1 egg
1 tbsp unsweetened cocoa powder
2 tbsps red food colouring (preferably Dr. Oetker's)
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp white vinegar

Method:

1. Preheat the oven to 170°C.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
5. When cupcakes are cold, spoon cream cheese frosting on top and dust with red velvet cake crumbs.

Japanese Milky Madeleines

Sorry that I've not been going around leaving comments in your blogs. There's something wrong with the browser which refuses to let me log into my google account. So now I'm back in old school IE which allows me to log into my blogger, but I'm still not allowed to post with my google account. ARRRGH.

This recipe has been popular with many home bakers, you can check them out at frozenwings, j3sskitch3n and TheSweetylicious. And I totally know why now haha. It's tender and fluffy on the insides with a nice golden brown crust to boot. It's very fragrant as well. It's a really "safe" recipe which everyone will enjoy!

Japanese Milky Madeleines (adapted from Keiko Ishida's Okashi)
makes 18 cakes

Ingredients:
120g pastry flour
20g rice flour or corn flour
15g milk powder
1/2 tsp baking powder
15g honey
1 tbsp hot water
100g unsalted butter
50g double (heavy) cream (at least 45% milk fat)
140g eggs (about 3 eggs)
a pinch of salt
150g Japanese sugar( jo haku tou) or caster sugar

Method:
1.Preheat oven to 170°C. Sift together flours, milk powder and baking powder. Combine honey and hot water in a bowl.
2. Place butter, cream and vanilla in a heatproof bowl. Place over a pot of simmering water and heat, stirring until butter has melted. Set aside.
3. In another heatproof bowl, beat eggs and salt with a whisk until yolks break. dd sugar and place the bowl over a pot of simmering water and mix well. When egg mixture is warm, use an electric mixer to beat on high speed unti light and fluffy, about 5 mins. Reduce speed to medium and continue beating for abt 1 minute. Add honey and mix well.
4.Gently flod in flour mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
5.Spoon batter into a piping bag and pipe into paper cups or greased madeleine pans. Bake for about 25mins until madeleines are light golden in colour . Cool on a wire rack . Store them in an airtight container at room temperature for up to 5 days.

Black Bottom Cupcakes

Venturing into the world of black bottom cupcakes. Never had one myself before, so tried out one recipe since I have leftover cream cheese. Was comparing this one and Magnolia's, decided to go for this as it makes a smaller batch. Urm. Not too satisfied with it. I wonder if black bottom cupcakes are supposed to have this texture?

Though packed with deep chocolate flavor, the chocolate sponge cake is pretty dense, I guess it's supposed be like that to keep the cream cheese portion in check. Will do a comparison once I try Magnolia's one.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Black Bottom Cupcakes (adapted from The Hummingbird Bakery Cookbook)

Ingredients:

For the chocolate sponge base:
190g plain flour
120g caster sugar
40g cocoa powder, plus extra to decorate
1/2 tsp bicarbonate of soda
40 ml sunflower oil
1/2 tsp vanilla extract
125ml water

For the cheesecake filling:
140g cream cheese
1/2 tsp vanilla extract
A pinch of salt
100g chocolate chips (I use 60g)

Method:

1. Preheat the oven to 170°C.
2. For the chocolate sponge base put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.
3. Put the oil, vinegar, vanilla extract and water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Line a 12 hole cupcake tray with paper cases. Spoon the mixture into the paper cases until two-thirds full and set aside.
5. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
6. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.
7. Scoop about 1 tbsp of the cheesecake filling on top of the cupcake mixture and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don’t overcook as the cheesecake will become very dry and crumbly.
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
9. For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
10. When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Devil's Food Cupcakes

"There’s a scarecrow, and he wanted a new brain. When we vote, we should use our heads. We should think about what is good for us, what is good for our children.

Second, there’s a Tin Woodsman who wanted a heart. So when you vote, also think about the Singaporeans who are worse off than you, having a harder time to make a good living in Singapore.

Third, there’s a cowardly lion who wanted some courage. So after you know what’s right to do, have the courage to do what’s right even if it means some changes from what you’re used to. Singapore, don’t be a cowardly lion!”

- Chen Show Mao, Workers' Party

Workers' Party Rally @ Serangoon Stadium 29 April 2011

"Mr Lee Kuan Yew once asked who is this man Chiam See Tong, he is like a shooting star. Shooting across the sky. And he took the trouble to examine my 'O' level results. And he went through the results very carefully and counted very carefully also. 1...2...3...4...5. He said and looked again, only 5. But I'm not ashamed of my 'O' level results. How many of you got 5 'O' levels? Put up your hands please. So you and I are the same. But don't be afraid, that's not the end of the world for you. I have 5 'O' levels, but I am a lawyer now."

"I am actually not a brave man, but I love Singapore, and I love Singaporeans..."

- Mr Chiam See Tong, Singapore's People Party

Singapore's People Party's Rally @ Bishan Stadium 2 May 2011

To all fellow Singaporeans...

These cupcakes have something to say to you.

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Devil's Food Cupcakes (adapted from Allysa Torey & Jennifer Appel's The Complete Magnolia Bakery Cookbook)
the recipe below shows 2/3 of the original recipe, makes 25 small cupcakes for me

Ingredients:
173g cake flour
61g unsweetened Dutch process cocoa
1 tsp baking soda
1/3 tsp salt
113g unsalted butter, softened
218g light brown sugar (I use 184g as I ran out of it)
66g sugar
2 large eggs, room temperature
240ml buttermilk
1 1/3 tsp vanilla extract

Method:
1. Preheat the oven to 180°C.
2. Line muffin tin with cupcake papers.
3. In a small bowl, sift together the flour, cocoa, baking soda and salt. Set aside.
4. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, abt 3 mins.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
7. Carefully spoon the batter into the cupcake liners, filling them abt three-quarters full. Bake for 20-25mins, or until a cake tester inserted into the center of the cupcake comes out clean.
8. Cool the cupcakes in the tins for 25 to 30 mins (17 mins for me). Remove from the tins and cool completely on a wire rack before icing.
9. Decorate as desired.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Magnolia Vanilla Cupcakes

Honestly if you ask me to compare the results of various cupcake recipes from the famous bakeries, Magnolia, HummingBird and Primrose. The difference between its cupcakes is marginal. Magnolia is significantly sweeter. HummingBird is softer and lighter probably due to the higher amount of milk. Only made chocolate cupcakes from Primrose before, so would be fair if I compare apples to apples.

But nevertheless I love making cupcakes! They're like the vanity princesses of bakery world. Totally pretty and screams girlie. It's convenient for distribution. No one has to fight for who gets the bigger slice and everyone is happy.

Top it with my favorite usual swiss meringue buttercream with an oddball blue color.

Choosing the piping tip was fun.

Even more fun was giving everyone in the office a blue moustache.

Magnolia Vanilla Cupcakes (adapted from Allysa Torey & Jennifer Appel's The Complete Magnolia Bakery Cookbook)
the recipe below shows half the original recipe, makes 16 cupcakes for me

Ingredients:
105g self raising flour
87g all purpose flour
113g unsalted butter, softened
200g sugar
2 large eggs, room temperature
120ml milk
1/2 tsp vanilla extract

Method:

1. Preheat the oven to 180°C.
2. Line one 12-cup muffin tin with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, abt 3 mins.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
7. Carefully spoon the batter into the cupcake liners, filling them abt three-quarters full. Bake for 20-25mins, or until a cake tester inserted into the center of the cupcake comes out clean.
8. Cool the cupcakes in the tins for 15mins. Remove from the tins and cool completely on a wire rack before icing.
9. Ice the cupcake with your favorite frosting.

Chocolate Cupcakes with Cream Cheese Frosting

I'm a little embarrassed to say that I've indulged in 3 out of from the batch I've made...they are that good.

These cupcakes are not sinfully rich on chocolate, but carry the right amount of cocoa goodness. The extra dash of Valrhona cocoa powder balances the sweet tangy cream cheese frosting and it might just be able to pass off the cupcakes as coffee-less Tiramisu.

On a side note, I need to break out of this cupcake-chiffon-cupcake streak and bake something else.

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Chocolate Cupcakes with Cream Cheese Frosting (adapted from The Hummingbird Bakery Cookbook)

Ingredients:

Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature
125g cream cheese, cold

Method:
1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.

2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

Cupcakes:
100g all purpose flour
2 1/2 tbsp cocoa powder
140g caster sugar (I use 130g)
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1 egg
1/2 tsp vanilla extract

Method:
1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.2. Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

3. Whisk milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more mins until the mixture is smooth. Do not overmix.
4. Spoon the mixture into the paper cases until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
5. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate as desired.

Chocolate-Orange Cupcakes

The last time I did my swiss meringue buttercream, I got impatient and did not beat enough. I just had to redo to get a hang of it. And I'm a satisfied girl now.

And duh, I'm not too fond of my available piping tip options. This calls for a good reason to shop for new tips :)

Light on the chocolate, pronounced citrus-y orange flavor. Let them sit overnight and interesting things happen. The flavors seem to develop overtime and it screams orange the next day. If you like chocolate cupcakes but do not wish to be overwhelmed by its richness and depth, these cupcakes are for you. And if you are on the other side of the fence, frost it with chocolate buttercream or ganache instead and we'll have a happy ending.

Chocolate-Orange Cupcakes (adapted from Cupcakes from the Primrose Bakery)
(makes 12 regular sized cupcakes, 24 smaller ones for me)

Ingredients:
115g good-quality dark chocolate (70% cocoa solids)
90g unsalted butter, room temperature
175g caster sugar, preferably golden (I use 150g)
1 orange's zest (1 tsp for me)
2 large eggs, free range or organic
185g plain flour, sifted (125g top flour, 60g plain flour - no rocket science here, I ran out of top flour)
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
75ml freshly squeezed orange juice
1 tbsp semi-skimmed milk, at room temperature (I use whole)

Method:

1. Preheat the oven to 180°C and line a 12 hole muffin tray with the appropriate size cupcake cases.
2. Break the chocolate into pieces and place in a microwave-safe bowl. Melt on a medium setting in 30-seconds bursts until completely melted. Stir well between each session. Alternatively, place the chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until completely melted. Set the bowl aside to cool.
3. In a large mixing bowl cream the butter, sugar and orange zest until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the eggs and beat again briefly.
4. Combine the flour, bicarbonate of soda, baking powder and salt in a bowl. Mix the milk and orange juice in a jug.
5. Add the chocolate to the creamed mixture and beat on low speed until the mixture is just combined. The batter will still be streaky. Add 1/3 of the flour and beat until it all just comes together. Add half of the juice/milk mix and beat again until the mixture just comes together. Repeat these steps until all the ingredients have been incorporated.
6. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for abt 28-30mins (17mins for me). To check they are cooked, insert a skewer into the centre of one of the cakes - it should come out clean.
7. Remove from the oven and leave the cakes in their tins for abt 10 mins before carefully placing on the wire rack to cool. Once they are completely cool, ice the cupcakes with buttercream.

Orange Swiss Meringue Buttercream Frosting

Ingredients:
1 large egg white, room temperature
50g granulated sugar
90g unsalted butter, room temperature
2 tsp orange zest
few drops of food coloring (optional)

Method:

1. Set egg whites and sugar in a bowl over gently simmering water and whisk until all sugar has dissolved and eggs are hot to touch, for abt 3mins. You can test if it's done by rubbing mixture in between fingers to see if there are still any gritty bits of sugar left.
2. Remove bowl from water and beat egg mixture on high speed until mixture has cooled completely and formed stiff and glossy peaks, for abt 10mins.
3. Add butter one tbsp at a time, and beat until incorporated before adding in the next tbsp.
4. Add orange zest and beat until just combined.
5. Add food coloring if you have and mix till it's well blended.
6. Pipe as you like.

Orange Cupcakes

Fancy having a younger sister who is much more mature than I am. Lucky me.

Then again all my close friends agree that I don't act my age. Pffftt.

My sister is the one who's always advising me and inspiring me. In fact she is the one who planted the seed in me that I should take up a Masters. Inception eh. We are pretty different in terms of character. She's frugal, I'm spendthrift. She's the cool cucumber, I'm the itchy backside. She listens to symphonic bands, I listen to rock bands. She drinks Vitagen, I drink alcohol. But yet we're equally cranky.

Her idea. I swear!

On a random note, one of our favorite past times is to talk to each other while one of us is pooping in the toilet, i.e. leave the toilet door open and spread some 'chocolate' baking love. Sisterhood banzai!!

So it's her special day this weekend. Am not able to catch her because she was out of the house the whole weekend. But here you go: Happy Birthday to sista! I'll do something with her favorite white chocolate when I'm a more able baker. Next year, next year. :P

Primrose cupcakes are wholesome, flavorful and more filling. Comparing their cupcakes to HummingBird, I prefer the latter because I have a weak spot for light fluffy cakes. My swiss meringue didn't turn out smooth and pretty this time, not sure what's wrong. It was weeping badly after a while. Ahh well.

Am submitting this entry to Aspiring Bakers #5: Fruity March (March 2011).

Orange Cupcakes (adapted from Cupcakes frm the Primrose Bakery)
(makes 12 regular sized cupcakes, 20 for me)

Ingredients:
110g unsalted butter, room temperature
225g caster sugar, preferably golden (I use 200g)
2 large eggs, free range or organic
150g self raising flour, sifted
125g plain flour, sifted
90ml semi-skimmed milk, at room temperature (I use whole)
2 tbsp freshly squeezed orange juice
Grated zest of 1 orange (you need 1 tsp)

Method:

1. Preheat the oven to 180°C and line a 12 hole muffin tray with the appropriate size cupcake cases.
2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the eggs, one at a time, mixing for a few mins after each addition.
3. Combine the 2 flours in a separate bowl. Add 1/3 of the flours to the creamed mixture and beat well. Pour in half the milk and beat well. Add another third of the flour and bet again. Beat in the reminder of the milk and all the orange juice. Finish by adding the last third of the flour and the orange zest and beat well. If the mixture looks like it is curdling slightly, don't panic - simply add another spoonful of plain flour and beat well.
4. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for abt 25mins (17mins for me) until lightly golden brown. To check they are cooked, insert a skewer into the centre of one of the cakes - it should come out clean.
5. Remove from the oven and leave the cakes in their tins for abt 10 mins before carefully placing on the wire rack to cool.

Orange Swiss Meringue Buttercream Frosting

Ingredients:
1 large egg white, room temperature
50g granulated sugar
90g unsalted butter, room temperature
2 1/2 tsp orange zest
few drops of food coloring (optional)
6 tbsp icing sugar

Method:

1. Set egg whites and sugar in a bowl over gently simmering water and whisk until all sugar has dissolved and eggs are hot to touch, for abt 3mins. You can test if it's done by rubbing mixture in between fingers to see if there are still any gritty bits of sugar left.
2. Remove bowl from water and beat egg mixture on high speed until mixture has cool .completed and formed stiff and glossy peaks, for abt 10mins.
3. Add butter one tbsp at a time, and beat until incorporated before adding in the next tbsp.
4. Add orange zest and beat until just combined.
5. Add food coloring if you have and mix till it's well blended.
6. Add icing sugar to thicken the meringue.
7. Pipe as you like.

Matcha Cupcakes

Friend wanted to get a DSLR, so we went to the IT Show during the weekend. It was a crowd pushing frenzy. There were a few moments where the crowd literally got stuck in the human traffic where we couldn't even move an inch for a good 10 seconds or so. Thankfully the Canon booth was situated outside the show itself.

Photoshoot-loving friends were psycho-ing me to get a better camera too but I chickened out in the end haha. Think I'll pass for the time being. I don't even know how to fully maximise the capabilities of my current point-and-shoot camera, needless to handle a professional camera. Clicking a DSLR in auto mode is such a shame, and that's what's gonna happen if I own one.

So we went to the Barrage and the photographers played with their cameras.

Light painting!

Cool. I feel like a super hero now.

Made matcha cupcakes the next morning. I thought the green looks pretty mutant-ish as I didn't use the best quality matcha powder. But ahh well. Love the earthy green tea fragrance emitting from these little cakes. If you're a fan of green tea, you'll love these little bite sized darlings.

Matcha Cupcakes (modified from The Hummingbird Bakery Cookbook)
(makes 12 cupcakes)

Ingredients:

Matcha Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature (Used 40g)
1 1/2 tsp matcha powder
125g cream cheese, cold

Method:

1. Beat the icing sugar, butter and matcha powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

Cupcakes:
110g all purpose flour
120g caster sugar
10g matcha powder
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1 egg

Method:

1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.
2. Put the flour, sugar, matcha powder, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3. Pour in the milk and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Add the egg and beat well for a few mins.
5. Spoon the cupcake mixture on top until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
6. When the cupcakes are cold, pipe the matcha cream cheese frosting on top and decorate as desired.

Strawberry Cheesecake Cupcakes

I'm kind of puzzled as to why this book got negative ratings on Amazon.com. Yes, the frostings are crazily sweet, but don't most American cupcake books have insanely sweet frostings? Other than that, the ideas and mixing method is innovative and totally unique. I was thrilled to dig my fork into the cupcakes when I finished decorating them and was swooning away when I had a bite.

I think to truly enjoy this book is to follow the steps with a bit of your instinct and discretion on the description on how the batter/cupcakes should turn out to be. The ingredients proportion may not be entirely accurate, but it's a refreshing change from the usual high-flour-ratio/lots-of-butter cupcake recipes. Highly recommend this book to all you baking book librarians out there.

The cupcakes are awesome! The cake is moist and tender. A little on the sweet side, but not that I'm complaining. The digestive biscuit crumbs add a crunch to the soft cake. Rich tangy cream cheese frosting adds a fuller body to the whole taste experience. Lastly, a little strawberry surprise awaits you when your fork hits the bottom of the cupcake. My favorite cupcake so far.

Am submitting this entry to Aspiring Bakers #5: Fruity March (March 2011).

Strawberry Cheesecake Cupcakes (adapted from The Hummingbird Bakery Cookbook)
(makes 12 cupcakes)

Ingredients:

Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature
125g cream cheese, cold

Method:

1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

Cupcakes:
120g all purpose flour
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1/2 tsp vanilla extract
1 egg
12 large strawberries, chopped (165g for me)
200g digestive biscuits (25g for me. 200g is way off)

Method:

1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3. Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Add the egg and beat well for a few mins.
5. Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
6. Roughly break the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.

Devil's Food Cupcakes

Baked something for the Halloween theme and share them with my colleagues. Had lotsa crazy ideas way above my capabilities and time, like a oreo cookie which will be a tombstone with the RIP alphabets on top with oreo crumbles scattered over the cupcakes, or a marshmallow Frankenstein on top of the cupcake. Ended up with orange buttercream frosted over the cupcakes instead hehe

I'm happy that I did not use the typical butter plus icing sugar combo for the frosting and tried out swiss meringue instead. It's smooth and not overwhelmingly sweet. The cakes turned out lovely as well. It's pretty similar to my previous attempt of Rose Levy Beranbaum's chocolate butter cupcakes, the same moist and velvety texture, but just slightly less dense and flavorful, probably due to the higher ratio of liquid in this recipe. Am also happy that my piped frostings do not look as poopish now haha?

Devil's Food Cupcakes (adapted from Sur La Table's The Art & Soul of Baking)
(makes 36 cupcakes for me)

Ingredients:
70g unsweetened Dutch process cocoa powder, unsifted
120ml water plus 240ml water
170g unsalted butter, room temperature
200g granulated sugar
160g light brown sugar
3 large eggs, room temperature
2 tsp pure vanilla extract
200g cake flour, sifted
35g all purpose flour
2tsp baking powder
1/4 tsp salt

Method:

1. Preheat oven to 175°C and line a muffin pan with paper liners
2. Place cocoa powder in a small bowl. Heat 120ml water in saucepan until it begins to simmer and pour it over cocoa and whisk/stir until blended and smooth
3. Add remaining 240ml water and stir until mixture is smooth. Set aside until mixture cools to room temperature
4. Cream butter and sugars on medium high speed until very light in color, 4 to 5 mins. Scrape down the bowl with a spatula
5. Beat eggs and vanilla in another small bowl to blend. With mixer on medium, add eggs to butter mixture abt 1 tbsp at a time, allowing each addition to completely blend in before adding the next. Abt halfway through, turn off mixer and scrape down the bowl, then resume adding eggs. Scrape down bowl again
6. Sift cake flour, plain flour, baking powder and salt into medium bowl and blend with a whisk
7. With mixer on lowest speed, add flour mixture and cocoa water alternately, starting with one third of flour mixture and half the cocoa water. Repeat and finish with flour mixture.
8. Scrape down bowl and finish blending the batter by hand, is necessary
9. Fill each liner with batter to 1/4 inch from top of liner. Bake for 12 to 15 mins (I bake mine for 17mins because of bigger cupcakes), until firm to touch and a toothpick inserted into the centers comes out clean.
10. Transfer to rack to cool completely

Swiss Meringue Buttercream Frosting

Ingredients:
2 large egg whites, room temperature
100g granulated sugar
180g unsalted butter, room temperature
1/2 tsp pure vanilla extract
few drops of food coloring (optional)

Method:
1. Set egg whites and sugar in a bowl over gently simmering water and whisk until all sugar has dissolved and eggs are hot to touch, for abt 3mins. You can test if it's done by rubbing mixture in between fingers to see if there are still any gritty bits of sugar left.
2. Remove bowl from water and beat egg mixture on high speed until mixture has cool completed and formed stiff and glossy peaks, for abt 10mins
3. Add butter one tbsp at a time, and beat until incorporated before adding in the next tbsp
4. Add vanilla and beat until just combined
5. Add food coloring if you have and mix till it's well blended
6. Pipe as you like

Pink Cupcakes

Kinda late for this but better late than never. This is posted in the name of Breast Cancer Awareness month! Designated to remind women to get a health check every year to detect breast cancer. Lotsa fund raising activities for breast cancer also held this month, so do your bit as and when you can.

So the theme is to bake something pink. Since I'm on this cupcake practising spree, might as well ya. Got lots more to improve on my piping skills, but hey it's my first time, so cut me some slack yeah lol. Mom said it looks like poop on the cupcake, yeah thanks for the encouragement man.

I was kinda worried that the cupcakes will turn out tough at first as I gave it a few more swirls on the hand mixer to incorporate the food coloring in. But they turned out so moist and fine-crumbed that it literally melts in your mouth. I like the fresh whipped cream piling on top of it as well, light and fluffy and not overly sweet. Now I'm getting curious on how the conventional cupcake butter cream frosting tastes like.

Classic Yellow Layer Cake (adapted from Sur La Table's The Art & Soul of Baking)
(makes 10 huge cupcakes for me)

Ingredients:
170g unsalted butter, room temperature
150g granulated sugar
3 large eggs, at room temperature
1 tbsp pure vanilla extract
200g cake flour, sifted
3/4 tsp baking soda
1/4 tsp salt
85g sour cream (I use lite sour cream because full fat was out of stock everywhere! /rawr)
drops of pink food coloring (optional)

Method:

1. Preheat oven to 175°C and line a muffin pan with paper liners
2. Cream butter and sugar until very light - almost white - in color
3. Beat the eggs and vanilla in a small bowl to blend
4. With mixer on medium, add eggs to the butter mixture about 1 tbsp at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off mixture and scrape down the bowl, then resume adding the eggs
5. Combine cake flour, baking soda, salt in a medium bowl and whisk together
6. With mixer on low speed, add flour mixture and sour cream alternately, beginning with one third of flour mixture, then half of sour cream, ending with flour mixture.
7. Add in few drops of coloring, then blend until just incorporated
8. Fill paper liners with batter to 1/4 inch from the top of the liner. Bake for 15 to 20 mins, until firm to touch and a toothpick inserted into the centre comes out clean.
9. Transfer to wire rack to cool completely before piping

Whipped Cream Frosting
200ml whipping cream
5 tbsp icing sugar, sifted
1/2 tsp pure vanilla extract
few drops of pink coloring (optional)

Method:
1. Whip cream till soft peak, then gradually add in the icing sugar and vanilla extract
2. Add in few drops of your favorite coloring just before the cream hits stiff peak
3. Pipe as you like

Chocolate Butter Cupcakes

After my recent cupcakes- turned-wet-cakes misadventure, I decided that I'll switch to a more reliable source instead. Grabbed one of my baking books and filmed the cupcakes sequel...newly improved version.

Baked these with an old friend. Fidgeted quite a bit with what topping to use, due to time constraint, ended up going for ganache again. A 1:1 ratio 55% cocoa this time round. Guess it works well since I have to transport them out for another old friend's birthday and I'm not sure how long can whipped cream or frosting last out there in our humid weather. Also found it cute how my friend, who has never made ganache before, squeaked in delight when she saw how the chocolate blend in together with the hot cream to form ganache hehe

Rose Levy Beranbaum is my newly crowned cake goddess. Not only her ingredients are precise, her explanation are clear and to the point. These cupcakes are so, so good! They're ultra moist and deeply chocolatey. I'm amazed by its fine crumb velvety texture, the cake literally melts in your mouth. I still can't figure out the science behind this recipe since it does not call for the common creaming method. But these cupcakes are awesome and really easy to make, highly recommended for everyone to try them out. I think the rest of the recipes in her book are going to be great, if not even better, gonna explore them.

Chocolate Butter Cupcakes (adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes)
(makes 16 cupcakes)

Ingredients:
42g unsweetened alkalized cocoa powder (I use Valrhona)
118g boiling water
2 large eggs, room temperature
3 tbsp water
1 1/2 tsp pure vanilla extract
166g cake flour
200g caster sugar
2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
170g unsalted butter, room temperature

Method:

1. Preheat oven to 175°C and line a muffin pan with 16 paper liners
2. Whisk cocoa powder and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature
3. In a small bowl, whisk the eggs, 3 tbsp water and vanilla until lightly combined
4. In a bowl of stand fitted with a flat beater (I use a hand mixer), mix flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds
5. Add butter and chocolate mixture and mix on low speed until the dry ingredients are moistened
6. Raise speed to medium and beat for 1 1/2 mins. Scrape down the sides of the bowl
7. Starting on medium-low speed, gradually add the egg mixture in 2 parts, beating on medium speed for 30 secs after each addition to incorporate the ingredients and strengthen the structure
8. Use a no. 30 ice cream scoop or spoon to place the batter (50g) onto the prepared cupcake liners, abt 3/4 full
9. Bake for 20 to 25 mins or until a wire cake tester inserted in the centers comes out clean and cupcakes spring back when pressed lightly in the centers
10. Let cupcakes cool in pans on a wire rack for 10mins. Remove from pans and set them on a wire rack to cool completely

Chocolate Ganache Cupcakes

Yeahyeah...I succumbed to vanity...I made cupcakes!

So this is coming from the haughty self-declared health junkie ironic I know, who scornfully announced that cupcakes are just muffins without nutritional value. Well I'm still sticking to my stand, especially after looking at cupcake frosting recipes which involves cups and cups of sugar /gulps. Nevertheless, the baking paper cups are piling up in my storage so I baked these last weekend for the admin support staff for my Chingay audition to bribe encourage them.

If you are an avid fan of Food Network channel, you'll see this short clip of Ina Garten making these cupcakes and they look so simple. And I like how the topping is a chocolate ganache instead of buttercream frostings made from cups and cups of sugar.

I followed the recipe but something's just not right about these cupcakes. I don't think it has something to do with my sugar reduction, the most it'll do is to make my cake less airy and rise less, but the outcome is so puzzling. The batter was too wet and it took extra long to cook, and the cake wasn't as great, it neither resemble a cake nor muffin. It was just...weird. Did some research and figured that it's the Hershey's chocolate syrup. A source mentioned that the formula has been changed, instead of sugar, it's now loaded with corn syrup. Probably that affected my cupcakes. The ganache is great though...then again, how can ganache ever go wrong?
Chocolate Ganache Cupcakes (adapted from Ina Garten's Barefood Contessa)
(Recipe states 12 cupcakes, I made 30 mini cupcakes)

Ingredients:
Cupcakes:
113g unsalted butter
200g sugar (I use 150g)
4 extra large eggs, room temperature
325ml chocolate syrup
1 tbsp pure vanilla extract
140g all purpose flour

Chocolate Ganache:
115g heavy cream
225g good semisweet chocolate chips
1 tsp instant coffee granules

Method:
1. Preheat oven to 165°C and line a muffin pan with paper liners
2. Cream butter and suggar in a bowl until light and fluffy
3. Add in eggs one at a time till well combined
4. Mix in the chocolate syrup and vanilla
5. Add flour and coffee granules and mix until just combined. Do not overbeat or the cupcakes will be tough
6. Scoop batter into muffin cups and bake for 30mins or until just set in the middle
7. Let them cool thoroughly in the muffin pan
8. For the ganache, cook the heavy cream, chocolate chips and instant coffee on top of a double boiler over simmering water until smooth and warm, stirring ocassionally
9. Dip the tops of the cupcakes into the ganache (I spoon them over the cupcakes instead). Do not refrigerate