Super cute ladybug steamed cakes!

I 1st saw this cake on a YouTube video, but it didn't post the details of the recipe, so I couldn't try it out. Interestingly a few months later a friend posted it on Facebook but still I didn't try it out. Last week another friend made it and posted it on Facebook, this time with a weblink to the recipe! This is perfect timing because my girl would be having her last day in K1 and I wanted to make something for her class to enjoy.

Original recipe from Mui Mui's blog (I made some adjustments)

Ingredients
3 cold eggs
1 tsp condensed milk
220g castor sugar
1 tsp vanilla essence

275g plain flour
3 tsp baking powder
150ml fresh milk

1. Put eggs, condensed milk, sugar and vanilla in a mixing bowl and beat with medium high speed for 6 minutes or until ribbon stage. 
2. Sift flour and baking powder together. Alternate folding half of the flour mixture and milk into the egg mixture. 
3. Take 1 tbsp plain mixture and put into a piping bag. Take 3 tbsp plain mixture, mix with 1.5 tsp cocoa powder and put into piping bag. Colour the rest of the mixing with bright red and filled into a piping bag. 
4. Pump the red into a paper cup about 80% full. Draw a cross with the brown mixture and do dots on both sides. Colour the upper half of the cross brown and make 2 plain dots for the eye and fill the inside with the plain mixture. 
5. Steam with medium high heat. 12 minutes for full sized cupcakes and 6 minutes for mini cupcakes.

I have a giant steamer, but my muffin tins is rectangular so it doesn't fit into the steamer. So I had to use my mini cupcake moulds. Even before steaming, they looked really cute already! Hope they turned out well!

Oh my gosh can you imagine my delight when I opened the lid of my steamer after 6 minutes! A bunch of mini lady bugs looking at me! So cute!

I couldn't stop taking pictures of them! So cute!

The fact that they are small made it even more cute! My girl loved it!

I made 2 batch of mini cakes and there's still some batter left, so I tried to make bigger ones. Unfortunately I didn't have the proper cupcake casing, so the big ones were a little out of shape. But put them together and the result was another round of squealing and "aaaawwwwww soooo cute!!!" They were like a class of little ladybugs and teacher ladybugs, so it was perfect for the occasion!

OK, have to regain composure to continue.. The insides were quite nice and fluffy, but taste wise, it was quite ordinary. Like 鸡蛋糕. Maybe next time I make strawberry flavoured ones.

The cakes were a hit! At assembly the classmates gathered around my girl excitedly and exclaimed how cute the cakes were. My girl said that everybody loved it and I assumed it made her a very popular person that day. I was glad everybody had a good time and good memories for the last day of school.

Cheese Cupcakes

My father used to own a neighbourhood bakery when I was a teenager and one of the items that I really liked (I love everything in a bakery!) was these little fluffy cakes flavoured with cheese. It's sweet yet savoury and does not have any frosting. Yummy! Fast forward 18 years, I came across this website of Filipino cuisines and lo and behold, cheese cupcakes! Apparently this is a popular local delight, interesting! Just so happened to have all the ingredients needed in my fridge(it's fate!) so let's bake!

Makes 12-14 cupcakes
Ingredients

1 cup cheddar cheese, grated + more for topping
1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 can condensed milk
120g butter, cut into small cubes and softened
1/2 cup sugar
2 eggs, lightly beaten

1. In a large bowl sift together flour, baking powder and salt. 
2. Beat together butter, sugar until light and fluffy. Mix in eggs. 
3. Add the flour mixture and condensed milk alternatively to the creamed butter and egg mixture while beating in low speed, combine until smooth in texture.
4. Fold the grated cheese into the batter.
5. Scoop batter into paper-lined muffin cups to 3/4 full. Top with cheddar cheese and bake in a 180C pre-heated oven for 30-35 minutes or until toothpick inserted comes out clean. Top should be golden and crispy.

It's not as light and cheesecake-like like my dad's cakes, but it's still super delicious! I love munching the crispy and cheesy top before sinking my teeth into the fluffy cake. So good..

Rich Chocolate Cupcakes

Lately there has been quite a few cupcake stores selling cupcakes, but I've never bought a single one. I felt that cupcakes are simple to make and I can't find a reason why should I fork out money when I could make one myself. I bought some home from Twelve Cupcakes, just out of curiousity, and was grumbling at the crazy pricing until I took a bite. OMG... Now I know what the fuss was about. It was sooo moist, yet firm! Oh so rich and chocolaty, but yet not overly sweet! I became obsessed. How did they do that? Can I achieve such awesomeness in my kitchen??

I searched online for the right recipe, making sure that my key words include "rich", "chocolate", "cupcakes" and "moist" and this is what I found. Rich Chocolate Cupcakes. My review is... it is freaking awesome! It's sooo rich and moist and chocolatey and it's perfect when you are feeling low or just have the chocolate cravings! Definitely a keeper!

CUPCAKES
1 1/2 cups all-purpose flour
2/3 cup Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (113g) butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk

MILK CHOCOLATE FROSTING
1 3/4 cups Semi sweet chocolate chips
85g butter, softened
1/2 teaspoon salt
2 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

CUPCAKES
PREHEAT oven to 180°C. Paper-line 20 muffin cups.
1. COMBINE flour, cocoa, baking soda and salt in small bowl.
2. Beat sugar, butter, eggs and vanilla extract in large mixer bowl.
3. Gradually beat in flour mixture alternately with milk.
4. Spoon 1/4 cup batter into each prepared muffin cup.
5. BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.

CHOCOLATE FROSTING
1. MICROWAVE chocolate chips, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
2. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.

MY NOTES

• Know your oven! My oven is hotter, so it's 160°C for me. To achieve a flat surface for your cupcakes, always go for LOW AND SLOW.
• I baked for 18mins which gave me very moist cupcakes that's juuuust cooked. But the paper muffin cups tore away from the cupcakes which bugs the hell out of me. Did some research online and turns out that this problem bugs the hell out of many people too! One of the many many possible reason was underbaking the cupcakes. Yes it does gives you a sexy, moist cupcake but the sight of the paper casing falling off is nothing to be proud of. Also, too little batter also means that there's not enough cake to "cling" onto the paper casing. Therefore, on my next cupcake project, I will make the following adjustments. 
• I've already lowered my temperature, so will increase baking time by 3-5mins. 
• Increase amount of batter to 1/2 or 2/3 for a fuller cupcake, hopefully will keep the cupcake casing on. Hope it works!

Basic vanilla cupcake

I've stopped baking for several months as I was busy caring for my 2nd baby and struggling as I learn the ropes on being a stay home mother of two. I've really missed baking and all my baking stuff was starting to grow mould! So I took the opportunity of the coming Easter Friday to make some cupcakes for my girl to bring to school.

I baked a batch with my girl on Wednesday, but it turned out horrible! I blame the damn recipe as it told me to add baking powder with self raising flour. I knew something was off, but I placed my blind faith on the damn book and it all went south.

I was utterly disappointed that I failed the most simple vanilla cupcake, so on Sunday night I tried a different recipe and it turned out beautifully. This recipe is from Nigella.com and it couldn't be more simple. I used a food processor as I was too lazy to carry out my mixer. From start till end it took less than an hour. Great if you have a cupcake craving!

125g butter, softened
125g caster sugar
125g self raising flour
2 medium eggs
1 teaspoon vanilla extract
2 tablespoons milk

1. Put everything but the milk into the food processor or mixer and whizz it till its all mixed up.
2. Add the milk and blend till smooth.
3. Spoon about 1/2 full into cupcake cases and bake in a 200C oven for 15-20mins till the cakes are slightly gplden brown on top. Test with a wooden skewer. If it comes out clean, its done!
4. Leave it to cool completely before frosting.

It was delicious, unfortunately my frosting wasn't as successful cause I think I made too small a batch! But the kids loved the Cabury speckled chocolate eggs. Will do better next time!

Apple Cupcakes

Hoho... I'm on a roll! I've stopped baking for months. Ever since I was pregnant, I feel sick just thinking about preparing food. Now the joy of baking is back into my life! Oh joy! Anyway, I digress... I love making little cakes for my 3 year old Princess and her classmates, so I found this great recipe on food4tots for apple muffins.

The muffins turned out so light and fluffy that I would rather classify them as apple cupcakes. Also, I love how the author use these adorable little pink poka dot muffin cases. So sweet! I managed to hunt down the same ones from Phoon Huat, they are also slightly smaller than your average muffin cases, so it's perfect for little princess hands. I know, I'm sooo not original, but it really was the cutest design in the store.

Apple Cupcakes

Make: 18 – 24 small cupcakes

Ingredients:
100g unsalted butter
120g castor sugar
2 eggs
150g cake flour
50g plain flour
2 teaspoons baking powder
¼ teaspoons baking soda
120 ml milk
Pinch of salt

Apple filling:
2 large apples (about 300g each) – retain 100g as topping
2 tablespoons sugar
2 tablespoons lemon juice

1. Pre-heat oven to 220°c.
2. Prepare apple filling: First, cut out one slice (about 100g with skin) to reserve as topping. Soak into salted water for a while to prevent discoloration and set aside. Peel, slice and core the rest into small and thin slices. Then add apple slices, sugar and lemon to a cooking pan. Using a wooden spatula, cook with medium high heat until the water is fully evaporated and the apple slices turn soft. Set aside to cool.
3. Sieve cake flour, plain flour, baking powder and baking soda together.
4. Using electric mixer, cream butter and sugar until light and fluffy.
5. Add in lightly beaten egg and beat until well mix. Then add in salt and mix again.
6. Add in half of the milk and mix well. Sift in half of the flour mixture. Use a hand whisk to gently fold in the flour mixture. Continue with the remaining half of the milk and flour mixture until well combined. With a rubber spatula, scrape off any mixture that is sticking to the side and bottom of the bowl.
7. Add in apple filling and stir until just incorporated.
8. Spoon batter even into the muffin cups until 85% full.
9. Take the reserved apples and cut into tiny strip. Sprinkle on top of the muffins.
10. Bake in the oven at 200°c for 10 minutes and then reduce to 180°c for another 8-10 minutes or until the muffins have risen and turned golden brown. Insert a toothpick into the center to test. If it comes out clean, it means that the muffins are cooked.
11. Transfer to a cooling rack. Best to serve warm.

I'm in love! I love the light and fluffy texture of the cake and the warm apples among the cake. I ate 4 pieces at one go! :P On the other hand, my little Princess wasn't that exactly that enthusiastic about them. I think she doesn't like the chunks of apples in the cake. Maybe next time I'll purée the apples before adding them into the batter. Besides that, thumbs up for Apple cupcakes!

Bon Appetit!

Pumpkin Cupcakes

I've got some leftover pumpkin, so I searched the web for a recipe for pumpkin cakes. Unfortunately, majority of the recipes included adding spices I didn't like, such as nutmeg and cinnamon. It took me quite awhile before finding this perfect recipe by My Kitchen. You can check out the original recipe here.

She baked the cake using a 7" x 7" square pan, but my little girl likes cupcakes, so I made them into cupcakes instead. To cute-tify the cupcakes, I used cookie cutters to cut out cute slices of pumpkin to put on top of the cakes while they bake. Also, instead of pineapple-cane sugar, I sprinkled with regular brown sugar. I really like the little crunch of the sugar crystals as contrast to the soft and fluffy cakes. Oh, and I don't like lumps in my cake, so I opted out adding steamed pumpkin cubes into the cake.

Makes 2 dozen cupcakes
250g Unsalted Butter
180g Castor Sugar
3 Large Eggs
150g Steamed Pumpkin, mashed
300g Self-raising Flour
20g Corn Flour
60g Milk
Pinch of salt
Pumpkin slices, for topping (optional)
Regular brown sugar (optional)

1. Preheat oven to 175ºC. Line muffin tin with paper cups.

2. Cream butter together with sugar until light and fluffy. Add eggs, one at a time, and cream until light and smooth or the colour turned pale.

3. Stir in mashed pumpkin and mix until well blended.

4. Sift together flours and salt, fold into the mixture alternate with milk. Mix until well combined then stir in diced pumpkin.

5. Scoop batter in to lined muffin tin, arrange pumpkin slices on the surface and sprinkle with brown sugar.

6. Bake for 20mins. Remove from muffin tins and cool on rack.

It's not really golden brown enough, but I like my cupcake nice and moist, so it was perfect. The cake was very light and fluffy, with a beautiful fragrance of pumpkin and eggs. My little princess loved it!

Definitely would make this again for my girl's little friends in school. Afterall, it's nutritious as it is delicious isn't it?

Bon Appetit!

Chocolate Mud Cupcakes

Bought a book titled 500 Cupcakes on impulse the other day, so I thought I try out one of the recipes.

300g plain chocolate chips
300g unsalted butter
5 eggs
115g caster sugar
115g self-raising flour
2 tbsp cocoa powder, for dusting

1. Preheat oven to 160°C. Place paper baking cases in the muffin tin.

2. In a bowl set over a pan of simmering water, melt the chocolate and butter together, stirring well. Leave it to cool a little.

3. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.

4. Spoon the mixture into cases and bake for 20mins. The cupcakes would be soft and gooey in texture and appearance. Remove tin from oven and cool for 5mins. Then remove cupcakes from the tin.

5. Serve swiftly, dusted with cocoa powder.

I didn't dust with cocoa powder, but it still tasted delicious!!!

The book used the word "gooey", but it's not. Maybe I have to under cook it by 5 mins in order to get that consistency. But still, it was crazy moist and chocolatey! It's really simple to make and this batch was quickly snatched up when I brought it to a friends's party. I will definitely make this again.

Until then, Bon appetit!