Apple Cupcakes

Just love baking! It's like an addiction, couldn't be stopped. >.< There are quite a number of apples left, so I decided to make a comfort apple cupcakes.

Apple Cupcakes
Ingredients:
2 eggs
70g sugar
120g vegetable oil
1 cup all-purpose flour
1 tbsp baking powder
30g milk
1 tbsp cinnamon powder
1 tsp vanilla extract
2 apples (I used Gala apples)

Cinnamon sugar mixture:
1 tsp cinnamon powder
20g sugar

Steps:
1. Preheat oven to 350 F.
2. Beat eggs, sugar and oil till incorporated.
3. Alternately add in milk and flour mixture (flour, baking powder, cinnamon powder) till mix well. Add in vanilla extract.
4. Add in chopped apple cubes into batter, and fold gently till all mix well. Scoop into liners till 80% full, and sprinkle some cinnamon sugar mixture on top of the cupcake. (I did this step to add in more cinnamon comfort flavor/smell.)
5. Bake in oven for 20-25 minutes or toothpick inserted comes out clean.
6. Cool completely on wire rack.

Look how moist the cake is, very nice!

Happy baking =)

Milo Banana Cupcake

I have always wanted to do something Milo. Milo has been with me since I was young, but I realize that Milo is very hard, as an ingredient, to be used in baking. I think it might be the malt inside the Milo powder that makes it hard to be used unless you have the right consistency. I adapted this recipe from Ochikeron, as she has made this Milo Banana Cupcake. This cake turns out to be very moist, and dense actually. Not bad tasting, but the banana taste is overpowering the Milo taste. I will make another batch soon, omitting the banana, and we shall see how it turns out. =)

Milo Banana Cupcake
Ingredients:
2 eggs
120g vegetable oil
120g sugar
200g milk
200g cake flour
80g Milo powder
2 tbsp baking powder
2 bananas, mashed

Steps:
1. Preheat oven to 350 F.
2. Beat eggs, sugar and oil till incorporated.
3. Alternately beat milk and flour mixture (Milo, cake flour, and baking powder) until mix well.
4. Fold in the mashed bananas.
5. Scoop into cupcake liners till 2/3 full. Bake for approximately 30 minutes. (depends on how big your muffin/cupcake cup is)
6. Cool completely on wire rack.

Very moist cake texture, but I am hoping for a much more Milo taste than bananas. Still yummy though! =)

Happy baking =)

Nutella Swiss Roll

Another swiss roll again!!! Just love how swiss roll looks and it looks way more fun to eat in this way, so yes, another swiss roll! Hehe..>.<.. This time I put in my favorite spread, NUTELLA! =D

Nutella Swiss Roll
Ingredients:
A: 4 egg yolks
    20g sugar
    30g vegetable oil
    40g milk
    80g cake flour

B: 4 egg whites
    50g sugar
    1 tsp cream of tartar

Nutella

Steps:
1. Preheat oven to 350 F. Line baking pan with parchment paper.
2. Beat ingredients A till incorporated.
3. Beat ingredients B in another bowl till form stiff peaks.
4. Mix A and B. Pour into pan, and bake for 20-25 minutes.
5. Cool in pan for 5 minutes, and transfer to wire rack to cool completely.

Assemble:
Spread nutella on cake, as much as you want. I spread alot! Haha...

Happy baking =)

Extreme Pork Floss Swiss Roll

I do not usually like savory cake because 'cake' to me supposed to be sweet. This is one of the exceptions, I guess. This time, I use another method to make this cake. I use the egg separation method to make this. I also increase the amount of pork floss for this cake. You can see the tremendous amount of pork floss outside of the cake, and also inside of the cake. Haha.. Too much?! Never too much for me! My absolute favorite. =P

Extreme Pork Floss Swiss Roll
Ingredients:
A: 4 egg yolks
    20g sugar
    30g vegetable oil
    40g milk
    80g cake flour

B: 4 egg whites
    50g sugar
    1 tsp cream of tartar

Mayonnaise
Pork Floss

Steps:
1. Preheat oven to 350 F. Line baking pan with parchment paper.
2. Beat ingredients A till incorporated.
3. Beat ingredients B in another bowl till form stiff peaks.
4. Mix A and B. Pour into pan, and bake for 20-25 minutes.
5. Cool in pan for 5 minutes, and transfer to wire rack to cool completely.

Assemble:
Spread mayonnaise on the cake, and put pork floss on top of the mayonnaise, and roll. Spread another layer of mayonnaise outside of the swiss roll, and put more pork floss on top of it. Put into fridge for at least 30 minutes to set. Enjoy!

Happy baking =)

Chocolate & Mocha Cupcakes w/ Chocolate Glaze & Rainbow Sprinkles

There are two types of flavor inside this cake. Mocha and chocolate flavors. Although I decorate them the same way (which actually is a mistakes, >.<.. I can't differentiate them this way), they still tasted good, fluffy and not too dense. Love this! Lately, I have been using the sprinkles on cake a lot because I found that it makes the cakes look really pretty, and who does not love pretty, colorful stuff. At least not me. =P

Chocolate & Mocha Cupcakes w/ Chocolate Glaze & Rainbow Sprinkles (yield 20 cupcakes)
Ingredients:
6 eggs
80g sugar
85g cake flour
20g cocoa powder
*(10g cocoa powder, 10g coffee powder  for the mocha flavor cupcakes)
60g milk
20g vegetable oil

5 oz semi-sweet chocolate bar
10g shortening
rainbow sprinkles

Steps:
1. Preheat oven to 350 F. Line cupcake liners on cupcake pan.
2. Beat eggs and sugar on high speed till pale and fluffy.
3. Fold in cake flour, milk and vegetable oil. Mix well.
4. Scoop into cupcake liner till 80% full. Bake for 12-15 minutes.
5. Cool on wire rack.
6. Use a double boiler method to melt the chocolate and shortening. Then, coat the cupcakes with chocolate glaze.
7. Then, coat the cupcakes with rainbow sprinkles after 1 minute to allow the chocolate glaze to set for awhile. ( Don't wait too long to coat the rainbow sprinkles. If the chocolate glaze hardens, it is hard to coat the sprinkles.)
8. Enjoy!

*Love this fluffy and "not-dense" texture. Gonna make it more often. Hehe.. =)

Happy baking =)

Pork Floss Swiss Roll

I made this cake at the same time I made the strawberry cream swiss roll in the previous post. I just can't stop baking, you know. Haha.. It's like a "drug" to me..>.<.. My bf loves this one more than the strawberry cream swiss roll. good for me. My sis and bf both have their favorites and help me in finishing the cake. The cake is relatively small because I only use the brownie pan instead of the 13"x 9" long pan.

Pork Floss Swiss Roll
Ingredients:
2 eggs
50g sugar
35g cake flour
20g milk

Mayonnaise
Pork floss

Steps:
1. Preheat oven to 350 F. Line parchment paper on brownie pan.
2. Beat eggs and sugar in high speed until pale and fluffy.
3. Fold in flour and milk. Mix well.
4. Pour into the pan, and drop few times to release air bubbles. Bake in oven for 15 minutes.
5. Cool in pan, then transfer to wire rack to cool completely.
6. Spread mayonnaise onto the cake roll, and then put pork floss. Then, roll the cake.
7. Put into fridge to set for at least 30 minutes.
8. Cut and enjoy.

Happy eating =)

Strawberry Cream Swiss Roll

Strawberry Cream Swiss Roll

(adapted from Ochikeron)

Ingredients:

2 eggs

50g sugar

35g cake flour

20g milk

Whipped cream:

150ml heavy whipping cream

40g sugar

Chopped strawberries

Steps:

1. Preheat oven to 350 F. Line parchment paper on brownie pan.

2. Beat eggs and sugar in high speed till pale and fluffy.

3. Fold in flour and milk. Mix well.

4. Pour into pan, and drop the pan few times to release air bubbles. Bake for 15 minutes.

5. Cool in pan then cool on wire rack.

6. Prepare the whipped cream while waiting the cake to cool. Beat the whipping cream and sugar on high speed till form stiff peaks. Cut the strawberries to small sizes.

7. Roll the cake out of the pan. Spread whipped cream frosting on top of the cake, and sprinkle chopped strawberries. Roll the cake and place in fridge for at least 30 minutes to set.
8. Decorate or cut to enjoy.

 I forgot to sprinkle some powdered sugar on top of the cake. It will be prettier that way, in my opinion. Lol.. Yummy swiss roll, and refreshing! Very nice! My sis likes it alot! =P

Happy baking =)

Pandan Cupcakes w/ Sprinkles

I really love fluffy and moist cupcakes. This cupcake was made on Monday, and I have forgotten to post it. Hehe.. I have used the same method as the honey cupcake in previous post. However, it's yummy. >.<.

Pandan Cupcakes w/ Sprinkles
Ingredients:
3 large eggs
80g sugar
100g cake flour
30g vegetable oil
30g soy milk
1 tsp salt
2 tbsp pandan essence

Steps:
1. Preheat oven to 350 F. Line cupcake liners in cupcake pan.
2. Beat eggs and sugar on high speed with electric mixer till the batter becomes frothy and pale yellow.
3. Add in soy milk, pandan essence and salt. Mix well.
4. Add in cake flour and fold it. Mix well.
5. Mix oil into the batter.
6. Scoop batter into cupcake liners till 80% full. Bake for 15-20 minutes or till golden brown.
7. Cool completely on wire rack.

Happy baking =)

Honey Cupcakes w/ Honey Whipped Cream Frosting

I was browsing through my pantry yesterday, and realized that I still have honey left, quite a lot actually. So, here they come, honey cupcakes. This type of cupcake is very moist, soft and fluffy. I really like the texture. It is just like 'not-eating-anything" or "you-can-finish-it-in-one-bite" type of cupcake. The frosting really helps to describe the cupcake since I am not using any butter for the frosting, just regular heavy whipped cream. Both my sister and my boyfriend prefer this version more than the "butter frosting version". It is much, much, much lighter. Love it with the "simply" simple rainbow sprinkles. Keke.. >.<

Honey Cupcakes w/ Honey Whipped Cream Frosting
Ingredients:
3 large eggs
80g honey
20g sugar
100g cake flour
30g vegetable oil
30g soy milk
1 tsp salt

Steps:
1. Preheat oven to 350 F. Line cupcake liners in cupcake pan.
2. Beat eggs, honey and sugar on high speed with electric mixer till the batter becomes frothy and pale yellow.
3. Add in soy milk and salt. Mix well.
4. Add in cake flour and fold it. Mix well.
5. Mix oil into the batter.
6. Scoop batter into cupcake liners till 80% full. Bake for 15-20 minutes or till golden brown.
7. Cool completely on wire rack.

*My cupcakes shrink right after they were taken out from the oven. This type of cupcakes are the hardest to bake. Even I have the fear when baking this type of fluffy cupcakes. A small little mistake may lead to the failure of the cupcakes.

However, the cupcakes still taste good, very strong honey smell.

Whipped cream frosting:
80g heavy whipped cream
40g powdered sugar

rainbow sprinkles

Steps:
Beat the heavy whipped cream and powdered sugar till form still peaks. Put into piping bag and pipe onto cooled cupcakes. (Make sure the cupcakes are completely cooled to avoid the whipped cream from melting.) Then, sprinkle any desired topping of your own choice. I used rainbow sprinkles. The cupcakes turn out to be unexpectedly pleasant. Lol.. =P

Enjoy baking, Enjoy eating =)

Egg-Free "Elmo" Butter Cookies

I tend to procrastinate on blogging. Lol. This recipe was done on Sunday, but I am posting it, only now. The weather has been getting better, the sun is up! Yeah! I'm so happy, I can discard the thick clothes and wear something fancy. Hehe.. I loved cute things, shaped cookies are one of my favorites. I tend to eat more because of the cute shape. Enough of the talking (Lol), this is the recipe. This recipe is quite nice, very buttery and creamy. Some more it is egg free. The recipe is very simple as well. Just three ingredients needed and 3 tools needed.

Egg-Free "Elmo" Butter Cookies
Ingredients:
100g butter, softened
160g cake flour
60g powdered sugar

Steps:
1. Preheat oven to 350 F. Line parchment paper on cookie sheet.
2. Beat softened butter till creamy, and slowly add in powdered sugar. Mix well.
3. Add in cake flour till well mixed. Roll on plastic wrap with rolling pin till flat (around 1cm thick). Chill in fridge for at least an hour.
4. Use cookie cutter to cut out desire shape. Bake for 10-12 minutes.
5. Place on wire rack to cool.


* The cookies are not that pretty with the shapes. But, the cookies taste yummy!

Enjoy baking =)

Chocolate Chocolate Chip Chiffon Cake

This is another post of the chiffon cake series. The flavor for this chiffon cake is Chocolate Chocolate Chip Chiffon Cake. Nothing can go wrong with this yummy combination though. Hehe.. >.<.. 

Chocolate Chocolate Chip Chiffon Cake
Ingredients:
5 egg yolks
40g sugar
50g vegetable oil
100g cake flour
1 tbsp baking powder
30g milk

3 tbsp cocoa powder
100g chocolate chips

5 egg whites
1 tbsp cream of tartar
80g sugar

Steps:
1. Preheat oven to 350 F. Prepare the chiffon cake pan. Do not need to grease or line with parchment paper.
2. Beat egg yolks, and sugar till mix. Add in oil.
3. Sift flour, baking powder, and green tea powder. Pour the flour mixture and the milk alternately.
4. Add in the red bean. Put aside.
5. Beat the egg whites, cream of tartar and sugar till form stiff peaks.
6. Fold egg whites into the egg yolk mixture. Then, pour into the chiffon cake pan. Drop the pan to release air bubbles.
7. Bake in oven for 45-50 minutes till surface is springy when touched.
8. Take out from the oven, and immediately put the pan upside down.
9. Left to cool completely.

The method for doing chiffon cake is the same, just different flavors added for different types of chiffon cakes. Definitely a must-to-try for cake series! 

Happy Baking =)