Saturday, August 31, 2013

Red Velvet Cupcakes

I was quite tempted to go for a all natural recipe instead of using colourings if I had the time but these cuppies were a last minute thingy and so I went for a recipe which I took from blogger Brown Eyed Baker. You can refer to her original recipe here which is in cups measurements.

Look at the red batter all ready in the cupcake liners. The recipe makes about 12 mini cuppies. So, if you intend to bake them in larger cupcake liners, you will need to double the recipe.

Recipe :

60g unsalted butter
150g castor sugar
1 large egg (60g with shell)
2 and 1/2 Tbsp unsweetened cocoa powder
3 Tbsp red food colouring ( I used the cherry red liquid colouring from NTUC)
1/2 tsp vanilla essence
120ml buttermilk ( I added vinegar to regular milk to substitute. Method : click here)
150g plain flour
1/2 tsp baking soda
1 and 1/2 tsp distilled white vinegar

  • Preheat oven to 170 degrees celcius.
  • Beat butter + sugar till light and fluffy.
  • Add egg slowly.
  • In a separate bowl, mix cocoa powder, red colouring and vanilla extract together. It will form a thick paste.
  • Add the paste to the butter mixture & mix till combined.
  • Pour in half the buttermilk.
  • Beat till incorporated and add 1/2 of the plain flour. Alternate buttermilk and flour addition till all is used up.
  • Add baking soda and vinegar, mix well with mixer at low speed.
  • Increase speed of mixer and beat for a couple of minutes more.
  • Spoon batter to cupcake liners.
  • Bake for 20 minutes, cake should bounce back when touched.
Cream Cheese Frosting :
Mix 150g cream cheese with 40g of butter. Add in 70g of icing sugar, beat till combined. Add in 1 tbsp of lemon juice and some lemon zest if desired. Do not overbeat or the frosting will be runny.

Frost the cupcakes with cream cheese frosting when cooled completely.

The feedbacks I got for these cuppies were good. Will definitely make these again!

Thursday, August 29, 2013

Durian Layered Cake

Durian is something not favoured in my household. I am probably the only one who thinks that it is to die for.

Naturally, I hardly think of using durian in my bakes. However, I made this cake last week for a colleague's BBQ gathering and from the feedbacks gathered, I think I did a pretty good job. and it is always a good feeling when you see your cake disappearing right in front of your eyes. It is a form of testimony and yeah! I am soooo happy it turned out right.

This was a fairly easy cake to assemble but the challenge was to make a good chiffon or sponge as your cake base. You want to have a soft and light sponge sandwiched with layers of heavenly creamy durian cream. So, you can use any of your favourite sponge recipe for the cake. As for the filling, I used non dairy cream. I did not really measure the amount, whipped it up and mix with durian flesh. I bought about 2 durians for the cake. I also used extra non dairy whipping cream to cover and decorate the whole cake. The cake needs to be refrigerated and served chilled.

The whole fridge smells of durian which can be a put off if you are not a fan. I might not make it again unless I have orders from friends again.


Another shot of the cake!

Monday, August 26, 2013

Zebra Butter Cake

This cake tasted so good, everything was gone by the end of the day. Yes, it was that good. I took the recipe from blogger Nasi Lemak Lover. Looks like the egg separation method really produces a finer texture and fluffy too. Not forgetting very fragrant too. I will use this recipe again for a simple butter cake without adding cocoa powder or a marble cake. I supposed, you can add any flavours too like coffee, orange, nuts..change a little here and there.

The cake out of the pan and cooling on a rack

I baked the cake using an 8 inch pan. The only fuss about this recipe is alternating the plain and the cocoa batter but other than that, it is really quite a straight forward recipe. As you can see, the stripes are not really as even as I wanted them to be but with a few more tries, it would be :)


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