Monday, July 29, 2013

Lemon Cupcakes with Coffee Cream

It has been quite a long time since last post, huh?! Yup...getting lazier and lazier with anything creative but at least I do bake all the old recipes again and again. Well, time flies and its the end of July, school holiday will starts soon and I'm going to enjoy this coming holiday to the fullest...:)
Here, a simple recipe that I've got from  the 200 cupcakes by Joanne Farrow. I modified the recipe to suit my taste.

125g butter
120g sugar
2 eggs
2 tbsps lemon juice
1 tbsp lemon rind
150g self raising flour
1/2 tsp baking powder
50g almond flakes

2 tbsps Coffee paste
100g cream
50g sugar
1 egg yolk

~ Cream butter and sugar till fluffy then add in eggs and stir well.
~ Add in lemon rind and lemon juice and mix well.
~ Add in flour and baking powder and mix well.
~ Spoon into prepared cups and sprinkle the almond flakes on top of the cupcakes. Bake in the preheated oven at 180'C for 20 minutes.
~ Meanwhile melt the sugar, cream and coffee paste in a bowl (double boil), add in egg yolk and off the heat. Stir well and beat the mixture to a snooth texture, shown below.
~ Transfer the smooth cream into a piping bag then slowly pump the cream into the cool cupcakes from the center.
~ Chill the cake before serving.

Try this simple recipe for your light tea break, I'm sure you'll like it.
The texture is so soft with the zest of lemon taste. You can always ignore the coffee cream if you like, the cupcakes are as tasty as they look.


Monday, June 24, 2013

Butter Banana Cake

Hey there, how are everyone doing? We are facing a seriously hazy weather in Malaysia. Hope everyone is alright and take care, especially the young kids, old folks and expected mothers. Drink more water, take more fruits and vegetables and stay indoors as you can.
Bake some simple yummy cakes for tea or breakfast like what I just did.....^^

250g butter
180g sugar
3 eggs
300g bananas (mashed)
1tbsp lime juice
300g self raising flour
4 tbsps milk powder

- Mix the flour and milk powder together.
- Beat butter and sugar till light and pale.
- Add in eges one at a time.
- Add in masged bananas , mix well.
- Add in lime juice follow by the flour mixture at low speed.
- Pour mixture into a 9" ring pan and bake at 160'C for 45 minutes.
 Texture was very good, it stays soft up to 3 days. I like this so much compare to those with cornoil.
My family loves this recipe and they even ask me to bake again!!

From the pictures above you can see the texture clearly, soft and fluffy right?
Oh...the side was crispy too, of course getting softer another day but it still good!
Hope you all like this too!!


Monday, June 17, 2013

Chunky Chocolate Cookies

Its been awhile since last post huh.....well I admit I'm far too lazy to bake lately..hehe! Reason?...don't ask, just lazy..:p
Alright since I'm not going to explain, why not just go straight to what I want to post today. Actually this was baked last month with my little girl, and everyone has been asking for this recipe. So I have no excuse to post it now for all my friends to share.

1/2 cup butter
1tsp vanilla essence
3/4 cup fine sugar
1 egg
1.5 cup plain flour
1/2 tsp baking soda
1/2 tsp salt
1 cup cooking chocolate cut into chunks

~ Cream butter with sugar and vanilla essence.
~ Add ehg and beat well.
~ Add in flour, salt and baking soda.
~ Stir in chunks of chocolate and mx well.
~ Wrap with cling foil and freeze till firm for 15-20 minutes.
~ Drop teaspoonful into grease cookies sheet.
~ Bake for 15-20 minutes or till edges turn lightly brown at 180`C.



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