Coconut Pandan Cupcakes
Coconut Pandan Cupcakes- which are a hot with adults
Black Bottom Cheese Cupcakes
The chocolate part of these cupcakes do not use eggs in its batter
IT’S BEEN SO LONG
It’s been a year of absence, today marked my appearance in this blog after a long break. It was not a planned break, but rather an unplanned, unexpected one. Hoping that I would have more time to spare to update my blog. Today I will start off with a recipe for fondant icing. I have [...]
Pumpkin Cupcakes
I know that it’s been a while since I’ve posted any new recipes for this blog. I’ve been too pre-occupied with things at work and family life, that it’s such a chore to blog. Out of my own desire, my blogging days had to take a back seat due to unforseen work chores. But I’ll make it up for my absence ( don’t know whether this blog is popular that people would even realize its existence… but, what the heck, anybody is free to try out this recipe). Well, I ‘ll start my blogging day with pumpkins…
Pumpkins are versatile fruits or could I say a type of vegetable…. They can be mashed, cored, pureed or even steamed. Feel free to try this recipe. I have found that it is quite interesting for cupcakes.
Ingredients
450g/ 2 cups caster sugar
4 eggs, beaten
375g/ 1 1/2 cups of corn oil
350g/ 3 cups plain flour
15ml/ 1tbsp baking powder
10ml/ 2 tbsp baking soda (bicarbonate of soda)
10ml/ 2tsp ground cinnamon
2.5ml/ 1/2 tsp ground ginger
A pinch of salt
225g diced cooked pumpkin (steamed)
100g/ 1 cup walnuts, chopped
How
1) Beat together the sugar and eggs until well blended.
2) Mix in the remaining ingredients. (* Sift flour together with baking powder and soda before mixing
in the batter)
3)Using ice-cream scoops, put 3/4 of the batter into cupcakes cases.
4) Bake in a pre-heated oven at 180C/ 350F for 1 hour or until a skewer inserted in the centre comes
out clean.
Ice the cupcakes using butter cream frosting with a little bit of mashed pumpkin.
Banana and Peanut Cupcakes
Bananas are versatile fruits. We can do almost anything with bananas. They can be whipped out as desserts and packed in lunch boxes.This time, as I’ve indulged in my treasured book, I’ve come across a recipe which is different. Banana and peanut- unusual combination, but I think they worked fine together…
Ingredients
275g/ 2 1/2 cups plain (all-purpose) flour
225g/ 1 cup caster sugar (superfine)
100g/ 1 cup peanuts (finely chopped )
1 tbsp baking powder
A pinch of salt
2 large eggs, separated
6 bananas, mashed
Grated rind and juice of 1 small lemon
50g/ 1/4 cup unsalted butter/ margarine -melted
How
1) Mix together the flour, sugar, nuts, baking powder and salt.
2) Beat the egg yolks and stir them into the mixture with the bananas, lemon rind and juice
and butter.
3) Whisk egg whites until stiff. Fold into mixture.
4) Scoop the batter into cupcake cases.
5) Bake in pre-heated oven of 180 C.
6) Check if the cupcakes are ready by inserting a skewer. If it comes out clean, the cupcakes
are ready.
7) Frost them using peanut butter frosting.
Frosting
Ingredients
1/2 bar of unsalted butter
2-3 cups of icing sugar
1 cup of heavy cream (double cream)
1/2 cup of peanut butter
1 tsp lemon juice
How
1) Beat butter, peanut butter and sugar until stiff.
2) Add lemon juice and cream.
3) Add more icing sugar if you want a sweeter version…
4) Frost your cupcakes
Why there will be no photos
I am sorry for not being able to post any photos in this blog, as my husband has put a spam-cookie (whatever the name is) protection that made my photos unable to be uploaded in this blog. However, these recipes are reliable-as some of them, I’ve tried and some of them are taken from reliable sources. Feel free to surf http://www.cupcakes-dreams.blogspot.com
Brown Rice and Sunflower Cupcakes
I have come across this recipe from my 10 year old British cook book. Only after going through the white ants’ infested pages, that I’ve discovered a gem. I’ve been keeping this book, all these years, not realizing that how many good recipes are there..This recipe uses brown rice, ( gluten free) which is easily found in our supermarkets. Besides, sunflower and sesame seeds are included too. Very healthy but yet tasty.
Ingredients
75g/ 3/4 cup cooked brown rice
50g/ 1/2 cup sunflower seeds
25g/ 1/4 cup sesame seeds
40g / 1/4 cup raisins
40g/ 1/4 cup glace (candied) cherries, quartered
25g/ 2tbsp soft brown sugar
15ml/ 1tbsp clear honey
75g/ 1/3 cup butter/ margarine * add a dash of salt if you use unsalted butter
5ml/ 1 tsp lemon juice
How
1) Mix together rice, seeds and fruit
2) Melt together the sugar, honey, butter/margarine, lemon juice and stir into the rice mixture
3) Line muffin tray with cupcake papers
4) Scoop batter into cupcake cases
5) Bake in a preheated oven- 200C/ 400F -15 mins.
*Makes 12 cupcakes
* You can frost using butter cream or cream cheese icing
Cherry and Coconut Cupcakes
This recipe is something different. It’s taken from my British cook book. I am quite bored with the usual chocolate, almond, or carrot combination- thus, it’s refreshing to do something else. Unusual to do coconut, but coconuts are abundant in tropical Malaysia, that it’ s a waste not to use the 1001 nut in our baking. I call it 1001 because of its uses in our cooking and domestic lives.
Ingredients
350g/ 3 cups of self-raising flour
175g / 3/4 cup butter (unsalted)
225g/ 1 cup glace (candied) cherries, quartered
100g/ 1 cup dessicated coconut ( grated fresh young coconuts are better- more texture
in the cupcakes)
175g / 3/4 cup caster sugar
2 large eggs, lightly beaten
A pinch of salt
200ml/ scant 1 cup milk
1 tsp lemon juice
2 tsp honey (optional)
How
1) Put flour in a bowl. Rub in the butter- until mixture resembles breadcrumbs.
2) Toss the cherries in the coconut, then add them to the mixture with the sugar, mix
together lightly.
3) Add the eggs one by one and most of the milk.
4) Beat well, adding extra milk if necessary to give a soft dropping consistency.
5) Line muffin tray with cakes’ cups. Scoop batter into the cakes’ cups.
6) Bake in preheated oven of at 180C.
7) Check if the cupcakes are ready, by inserting a skewer. If the skewer comes, clean- it’s ready.
* Omit salt, if use salted butter/ margarine.
Frost using butter cream as found in the previous recipe. Sprinkle with coloured stars and chocolate rice.
Carrot and Cream Cheese Cupcakes
This recipe is from Australian Women’s Weekly which I have adapted. It’s just like a normal carrot cake, but the difference lies in using cupcakes… hence, cup-a-cake. The one thing that I like about this recipe is the use of pineapple which brings a tropical taste and sweetness to the cake. It is quite rare to find carrot cakes recipes using pineapple. If you like, you can also use dried pineapple in the recipe.
Ingredients
*Cakes
5 eggs
1/2 cup raisins (yellowish dried grapes)
1 1/2 cups of soft brown sugar
2 1/2 cups of soft-raising flour
3/4 tsp salt
1 tsp cinnamon powder (kulit kayu manis)
3 cups grated carrot (from 3 carrots)
1 cup (250ml) vegetable oil- canola/ sunflower/corn
3/4 cups walnuts- chopped
2 tsp vanilla essence
1/2 cup drained crushed pineapple (canned) -fresh ones are acceptable (but you have to cook
first-by boiling in water- to make it soft)
*Cream cheese icing
175g cream cheese, softened (Philly’s of 1 bar)
100g unsalted butter, softened
2 tsp lemon juice
1 tsp vanilla essence
3/4 cup icing sugar, sifted
How
* Cake
1) Preheat oven to 150C
2) Beat eggs one by one with sugar -until light and fluffy- in one bowl.
3) Sift flour, salt and cinnamon powder together, gently fold into the egg mixture.
4) In a separate bowl, combine grated carrots, oil,walnuts, raisins, vanilla and pineapple.
Gently fold into flour and egg mixture. Combine well.
5) Scoop into cupcakes cases. Level them evenly.
6) Bake them well. Check if they are ready by inserting a skewer into the cupcakes, if the skewer
comes out clean- the cupcakes are done.
* Cream Cheese icing
1) Beat cream cheese and butter in a large bowl- until light and fluffy.
2) Add lemon juice and vanilla, beat until combined.
3) Stop beating, add icing sugar. Mix gradually first.
4) Continue mixing until it is well-completed.
** Spread icing on cupcakes using spatula. Sprinkle with chopped walnuts.
Chocolate Walnut Cupcakes
Chocolate lovers will go for this as it uses real dark baking chocolate. This recipe also comes from my reliable book. I like chocolate cakes with melted baking chocolate as it tastes differently from the ones which use cocoa powder. There is always a dense mysterious way on how chocolates bring us on savouring THE moment. As it is always being said, chocolates means romance and love…
Ingredients
200g dark chocolate (melted -double boil or put a heat proof bowl over a boiling pot of water
and cover it up)
100g unsalted butter ( room temperature)
3 eggs
80 g fine sugar (brown)- white is acceptable
1/2 tsp salt
80 g self-raising flour (sifted )
1 tsp baking powder
40 g chocolate chips (use Hershey’s for the heavenly flavour)
25ml orange juice (squeezed freshly)
40 g chopped walnuts
How
1) Melt chocolate. Add in butter. Stir well. ~Make sure the bowl is over a pot of hot water.
2) In another bowl, beat eggs (one by one) and sugar, until fluffy. Make sure the sugar is dissolved.
Stir in chocolate mixture.
3) Add in flour, baking powder and salt. Stir well. Add in chocolate chips, orange juice. Mix well.
4) Pour in cupcake cases. Level the cake mixture and sprinkle with chopped walnuts.
5) Bake in an oven -preheated to 180 C.
Ice them using the icing recipe found in lemon cream cupcakes. Just omit the grated lemon and add half bar of melted cooking chocolate.
Recent Comments