Halloween moist chocolatey cupcakes

It is a Halloween baking project that I have done with Halloween-themed sprinkles that I bought for only $1 at Target! So cute, how to resist with that price? >.<

This is a very moist chocolate cupcakes topped with melted chocolate and Halloween sprinkles. I am surprised that it turns out to be very moist. Very happy with the outcomes!

Ingredients:
2 large eggs
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup milk
1 tbsp vanilla extract
1/4 tsp salt
3/4 cup all-purpose flour
1/2 cup cocoa powder (I used the Dutch-processed one)
1 tbsp baking powder
1/2 tbsp baking soda

melted chocolate
sprinkles

Steps:
Preheat oven to 350 F. Beat eggs, sugar, and oil till fluffy. Add in dry mixture and milk alternately. Scoop batter into cupcake liners till 1/2 full. Bake for 20-22 minutes. Cool completely on wire rack. Apply some melted chocolate onto cupcake and topped with sprinkles.

Happy baking =)

Milo Chiffon Cupcakes

Milo Chiffon Cupcake! I called it a chiffon cupcake because I never expect it to be so fluffy and moist. I thought it would be more of a dense cupcake. However, very happy with the results. So here is the recipe:

Milo Chiffon Cupcakes
Ingredients:
100g butter
80g sugar
2 eggs
100g water
150g cake flour
110g milo powder
2 tbsp baking powder

Steps:
1. Preheat oven to 350F.
2. Beat the butter and sugar till fluffy. Add in eggs one at a time till fully incorporated.
3. Stir in dry mixture and water alternately till mix.
4. Bake in oven for 20-25 minutes. Cool on wire rack.

I decorate one of the cupcake with icing sugar and chocolate sprinkles, just for cuteness! >.<

Happy baking =)

NO EGG Chocolate Banana Cupcake

Sooooo cute! I think that once you add something cute onto any foods, the results is often amazing! I love cute things, so cute things make me want to eat more (is this a good thing or a bad thing? LOL).
These cute picks were purchased from bentoUSA.

This is the link:
http://www.allthingsforsale.com/

This is a simple chocolate banana cupcake without egg. I have run out of egg in my pantry so I made one without eggs. The result, to me is good. The cupcake is moist and fluffy. However, I think not all people will like it because egg make it fluffier. But, I love anything with banana in it. =P

Ingredients:
2 bananas, mashed
25g sugar
30g vegetable oil
100g milk
120g cake flour
1 tbsp baking powder
1 tbsp cocoa powder
walnuts(optional)

Steps:
1. Preheat oven to 350 F.
2. Mix in egg, oil, and sugar till combine. Add in mashed bananas and milk.
3. Mix dry mixture till all well-combined then stop mixing. Stir walnuts in gently.
4. Scoop batter into liners till 3/4 full. Bake in oven for 20-22 minutes or toothpick inserted comes out clean. Cook completely on wire rack. Decorate as desired.

I like the eye pick and the rilakkuma pick, very cute!

Happy baking =)

PB&B Cupcake (Peanut Butter & Banana Cupcake)

Again, one banana was sitting on the kitchen table. I guess it's just that no one in my house wants to eat the last banana, for some reasons. Haha. So, it always goes to my cake, because then people will actually eat it.
I call this cupcake PB&B, not PB&J which stands for Peanut Butter & Jelly.

PB&B Cupcake (Peanut Butter & Banana Cupcake)
Ingredients:
2 eggs
50g sugar
70g vegetable oil
120g mashed banana
120g cake flour
1 tbsp baking powder
1 tbsp baking soda
1/3 cup peanut butter
1/2 cup milk

Steps:
1. Preheat oven to 350 F. Line cupcake pan with cupcake liners.
2. Beat eggs and sugar till mix well. Add in oil and mix.
3. Add in mashed banana and beat till combined.
4. Add in peanut butter, then milk, then flour mixture till all combined.
5. Scoop into cupcake pan till 2/3 full, and bake for 20-25 minutes or toothpick inserted comes out clean.
6. Cool completely on wire rack.

Very moist, and not-a-bad-combination at all! 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 =)

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 =)

Spongy Banana Cupcake

Banana cake is one of the cakes that is a must-to-make in my cake lists because the fragrant smell is irresistible. No idea why banana cake always smell so good after baked. My boyfriend always says that it is the best to eat right after it came out from the oven. He is always my guinea pig right after the cake was taken out from the oven. I usually eat it after I am done with every baking chores. I love to enjoy eating it after everything has been taken care of..>.<..

Spongy Banana Cupcake
Ingredients:
3 eggs
100g sugar
200g banana, mashed (2 large bananas)
150g cake flour
1/2 tbsp baking powder
1/4 tbsp baking soda

100g vegetable oil
1/4 tsp vanilla extract
1/4 tsp salt

Steps:
1. Preheat oven to 350F. Line cupcake pan with cupcake liners.
2. Beat eggs and sugar till foamy and pale.
3. Beat mashed bananas, vanilla extract and slat into the batter till foamy and bubbles are seen.
4. Sift flour, baking powder, and baking soda and mix into the mixture.
5. Fold in oil till surface looks shiny.
6. Scoop into cupcake liners and bake for 20-25 minutes or toothpick inserted comes out clean.
7. Cool completely on wire rack.

I wanted to put slices of bananas on top of each cupcake, but I should have put the sliced bananas after the cupcakes were put into oven for 5 minutes to prevent the sliced bananas to sink to the bottom. This is what happened to my cupcakes. =( Anyway, it's still the same.

Enjoy =)

3-Color Butter Cupcake

Initially, when I wrote this recipe down, I had in mind to make a butter loaf cake. I changed my mind after I have made the banana cupcake. It's easier to make it into cupcake form. Save me some time for cleaning the pan after the baking. Hehe.. Just too lazy I guess. I love to minimize all the workloads...>.<..

3-Color Butter Cupcake (16 cupcakes)
Ingredients:
1 cup butter
130g sugar

4 eggs
230g flour
2 tbsp baking powder
1/2 cup milk
1 tbsp vanilla extract
(a)*1 tbsp cocoa powder, 1 tbsp coffee powder, 5 tbsp hot water
(b)*1/2 tbsp green tea powder, 4 tbsp hot water

Steps:
1. Preheat oven to 360 F. Line cupcake pan with cupcake liners.
2. Cream butter and sugar till creamy and pale in color.
3. Beat eggs one by one to avoid forming lumps.
4. Add sifted flour mixture (flour+baking powder) into batter. Add milk and vanilla extract.
5. Divide the batter to 3 portions. Put aside 1 portion for original taste. Add (a) into the 2nd portion and mix well. Add (b) into 3rd portion.
6. Scoop batter into cupcake liner. First put original batter, then green tea batter, then cocoa batter. (Any combination will do too. You can swirl the batter with toothpick or not, based on own choices, I did both.)
7. Bake in oven for 20-25 minutes or toothpick inserted comes out clean.
8. Cool completely on wire rack.

Very moist cupcake, and you can smell three different smells, not a bad combination! Although I think loaf pan format will be nicer, you can see the color difference more obvious.

I did this on Friday, I said that I will make something once I'm home. Make me happy and tired at the same time. Haha.. Okay, till next time!

Enjoy =)

Chocolate & Peanut Butter Cupcake w/ Chocolate & Peanut Butter Frosting

     What a normal, usual, boring day... It's very ineffective that I have nothing much to do, stuck in a place whereby I cannot go home nor can I do something else.. Sitting is my job now...@@... Okay.. I'll take it... Have to blog somehow.. Later have to bake something to make myself feel useful again...Too many ideas, yet I have no clues on which idea to choose.Sometimes too many choices aren't so good as well. I'm not a person who always have immediate decision, I need more time to think before I act, unless I have a certain adrenaline rush on that day, I guess... At the mean time, I think I will just post a baking project that I have done in the past to kill time...It has a very long name though, blame the words and the author >.<..

Chocolate & Peanut Butter Cupcake w/ Chocolate & Peanut Butter Frosting
(Please mind the long name, LOL)
Ingredients:
3 eggs
100g sugar
100g vegetable oil
50g milk
80g peanut butter
130g all-purpose flour
20g cocoa powder
1 tbsp baking powder

Chocolate & Peanut Butter Frosting
1 cup butter
2 cups powdered sugar
1/2 cup peanut butter
2 tbsp cocoa powder
3 tbsp milk

toasted peanuts, chopped
marshmallow, mini

Steps:
1. Preheat oven to 350 F. Line baking pan with cupcake liners.
2. Beat eggs, sugar and oil till mixed. Then, add milk into the batter.
3. Sift the flour mixture and mix into the batter.
4. Add the peanut butter.
5. Scoop batter into cupcake liners till 3/4 full. Bake for 20-25 minutes or toothpick inserted comes out clean. Cool completely on wire rack.
6. At the mean time, beat butter, powdered sugar, peanut butter, cocoa powder, and milk till creamy and smooth. Add more milk if the frosting is too thick; add more powdered sugar if the frosting is too thin and runny.
7. Spread the frosting on top of the cooled cupcake, or you can pipe into piping bag of own choices.
8. Top with toasted peanuts and marshmallow.

The cupcakes are tasty, nothing can go wrong with the combination of peanut butter and chocolate. The toasted peanuts gave the cupcakes a crunch while biting into the soft cupcakes.I really love some crunch texture in my cupcakes/cakes/cookies/bars/breads. It's like I'm really biting into something. I'm a weirdo, I guess...>.<...

Enjoy! Hope you will enjoy it as much as I do... =)

Spice Pumpkin & Chocolate Chip Cupcake w/ Cream Cheese Frosting

     This week has been a stress week, lots to do with test and presentation. I have no idea why things have to happen at the same time.@@.However, the test and the presentation have all passed, I'm a happy girl once again! On Tuesday, to release my stress, I actually still have time to do some baking, but no time to blog about it.. So today will be the time I guess.. LOL... I searched my pantry and I saw that I have a can of pumpkin puree left, so I decided to make a Spice Pumpkin & Chocolate Chip Cupcake w/ Cream Cheese Frosting. This recipe is not hard, first time doing after so many promises. LOL.

Spice Pumpkin & Chocolate Chip Cupcake w/ Cream Cheese Frosting

Ingredients:
3 large eggs
2 cups sugar
1 1/2 cups vegetable oil
1/2 cup milk
3 cups all-purpose flour
2 tbsp baking powder
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp salt
1 can (15 oz.) pumpkin puree
100g chocolate chips

Cream Cheese Frosting:
1 cup butter, softened
8 oz. cream cheese
2 1/2 cups powdered sugar (might need to add more if the frosting is too runny)
1/2 tbsp vanilla extract
2-3 tbsp milk

Steps:
1. Preheat oven to 350F. Line cupcake pan with cupcake liners.
2. Beat eggs, sugar, and oil till mixed.
3. Combine all dry ingredients till well mixed. Add in the dry ingredients into the wet mixture, and then add milk and pumpkin puree into the batter till well mixed.
4. Add in the chocolate chips.
5. Pour into the cupcake pans and bake for 20-25 minutes or toothpick inserted comes out clean.
6. Cool on wire rack till completely cooled.
7. While waiting, beat up all the ingredients for the cream cheese frosting. Adjust accordingly. Pipe into a large piping bag, and pipe onto the cooled cupcakes. Ready to serve!

The piping job for this batch of cupcakes were not the best, but the taste is still the same. Hehe.. Need to improve more on piping skills!

Enjoy! =)