Chocolate chip muffin - 23.08.13

I had some spare time and decided to make some muffin to clear off my packet of buttermilk.

This is a recipe from Valerie which i remember someone put it up in the blog. I had tried in two years back. Verdict shows that this is a sure keeper. A moist and nice muffin.

Ingredient:
170g self raising flour
70g cocoa powder
1/2 tsp baking soda

180g chocolate chip
200g sugar ( i cut down to 100g which is not too sweet for me)

2 eggs
240g buttermilk
120g melted butter
1 tsp vanilla paste

Method:
1. Sift A into a bowl, stir in B
2. Whisk C and pour into 1. Mix with a ballon whisk
3. Scoop mixture into a muffin cup and top with chocolate chips if your want
4. Baked a 180deg for 20 mins.

Vanilla Cup Cake - 18.04.13

This afternoon, i decided to make some vanilla cup cake with buttercream frosting. Overall, i dont quite like the sweetness of the frosting. Perhaps, i should have reduced the icing sugar the next round.

The recipe was adapted from the Humble Home Baker.

Ingredient of the cupcake: (Approximately makes 13 cupcake)
110gm cake flour

80gm Plain Flour

1 level tablespoon of baking powder

175gm fine sugar

1/2 tsp of salt

115gm butter

2 large egg at about 65gm with shell

100gm full cream milk

1 tsp vanilla extract


Preheat oven to 170C

Line cupcake pans with paper liner and set aside

Combine full cream milk, eggs and vanilla extract into a bowl or measuring jug. Whisk this liquid mixture lightly with a small balloon whisk until just combined.

Combine flour, sugar, baking powder and salt on a large bowl


To avoid overmixing the batter.

Step 1. all the milk into flour, whisk on lowest speed until the mixture just combined. Increase the mixer speed to 2 and continue to whisk until smooth and slightly fluffy.
Step 2. Whisk on speed 2 until the flours just incorpoated with the milk mixture. Take few seconds.
Step 3. Scrape down the sides of the bowl and pour in the milk mixture and continue to whisk on the same speed until mixture become smooth and slightly fluffy.
Step 4. Divide batter evenly among liners, filling about 1/2 full.
Step 5. Bake for 25 min or until surface just slightly brown and cooked

Vanilla frosting:

170gm icing sugar, sifted, (I suggest to used on 80gm)
225gm butter at room temperature
1 tsp vanilla extract or lemon extract + zest of large lemon
2 tablespoon whipping cream

Mix together icing sugar and soften butter

With a handheld mixer, mix on lowest speed until well blended and then increase to medium speed and beat for another 3 minutes.

Add vanilla or lemon extract continue to beat at medium speed for 1 minute until a spreadable consistency.

Assorted butter cupcake

This evening 22.07.10, i have adapt Florence Sunflower butter cup cake to make these assorted cupcake. (Green is with Pistachio nut cream, Chocolate chip flavour and topping with Almonds)

Ingredient:

200 cake flour

2 tsp baking powder

100g unsalted butter

1/4 tsp salt

110g caster sugar

2 eggs

120ml warm milk

Method:

1. Cream butter, salt and sugar till pale in colour

2. Add in eggs one at a time and mix well before the next addition

3. Stir in 60ml warm milk and blend well

4. Add in the 1/2 portion of the sieved four and baking powder mixture. Mix well

5. Pour in the remaining milk and mix well

6. Stir in the remaining flour and mix well

7. Pour batter into the paper cup to 80% full and bake at 170c for 25mins.

Paper Line Cake (2nd try)

This evening (12.07.10) after work, i bought some fresh eggs from NTUC and wanted to make a second try on the paper line cake base on Florence Recipe:

Ingredient:

5 egg yolks

30g sugar

1/4 tsp salt

1/2-1 tsp vanilla essence

55g warm corn oil/ melted butter ( i used butter)

60 ml warm milk

1/2 tsp baking powder

80g cake flour

20g corn flour

1/2 tsp baking powder

5 egg whites

50g castor sugar

Method:

1. Sieve flour, cornflour and baking powder together

2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy

3. Stir in the warm corn oil/butter, and milk into the yolk mixture

4. Fold in the sieved flour mixture and mix well

5. Whisk egg white till white in colour and add in sugar beat till stiff

6. Fold half portion of white into egg yolk and blend well

7. Pour the yolk mixture into the remaining egg white and blend well

8. Spoon batter into paper cup and up to 80% full. Bake at 180c at 20 minutes

Paper Line cake

On Sunday 11.07.10 evening, i have make the paper line cake using on of the blogger recipe. But, i guess my egg is not fresh enough as the result are not as soft and fluffy. Will give a try this week again.

Banana Choc Muffin

I have try out this item since i came back from work has found that we have some banana from our uncle. My children dont really like it as they dont like the banana. Perhaps, i will make the plain choc. muffin in future. Overall, the muffin is moist.

Recipe is adapted from Honey Bee Sweets as follows:

250g unsalted butter

200g caster sugar

5 eggs

1 tsp vanilla extract

300g cake flour

1.5 tsp baking powder

1 tsp salt

80g unsweetened cocoa powder

200ml fresh milk

300g very ripe banana flesh, mashed

1 cup semisweet chocolate chips

2 ripe bananas, peeled and cut into 2 cm in length, dust in 1 tbsp of all purpose flour

Method:

- Cream the butter and sugar together till light and fluffy

- Then crack in one egg at a time and mix well before adding

- Add vanilla extract and stir well

- Sift the cake flour, baking powder and salt into a bowl. Then add in 1/4 of this flour mixture into the egg mixture and mix well. Then add 1/3 of the milk in. Repeat this until all the flour and milk has been added in and mixed in.

- Add in the mashed bananas and stir well. Then sift in the cocoa powder and again blend well.

- Lastly stir in the chocolate chips.

- Preheat the oven to 180c

- scoop the batter in to muffin paper liners to about 3/4 full. Then insert a banana wedge into the middle of the muffin. Repeat till all the batter has been used.

- Bake in the oven for 25 minutes or till the tester comes out clean.

Double choclate chip muffin

on 18.11.09 evening, i have made this muffin using wen's recipe which she has learnt from Valeries Kong. I have cut the sugar by 20g and the sweetnest is just nice to us. My boy loves it so much.

Ingredients:

A. 170g self raising flour, 70g cocoa powder, 1/2 tsp baking soda

B. 180g chocolate chips, 200g sugar

C. 2 eggs, 240g buttermilk, 120g melted butter, 1tsp vanilla paste

Method:

1. Sift A into a bowl, stir in B

2. Whisk C and pour into 1. Mix with a ballon whisk

3. Scoop mixture into a muffin cup and top with chocolate chips if you want

4. Baked at 180deg for 20 mins

Orange Buttermilk Cupcake

On 12.11.09, while waiting for my daugther to finish her maths assesement, i have make the simple cupcake using Aunty Yochana's recipe.

Ingredient:

250 butter

200 sugar

125g butter milk or Yohurt

3 eggs

217.5g of cake flour

1tsp of baking powder

1tbsp of grind orange

1tsp vanilla essence

Method:

1. Cream butter, sugar & vanilla till creamy

2. Add egg one by one

3. Add in yohurt, grind orange, lastly stir in flour

4. Scoop into cup paper and bake at 170C for 15-20 mins

Steamed Pandan Cupcake

Monday night, i have made some mini pandan cupcake as i wanted to clear my balance coconut milk. This was soft and spongy and is quite similar to steamed egg cake, a fast and easy stuff to make.

Ingredient: 3 eggs, 130g caster sugar, 150g cake flour, 97g coconut milk, 1tsp of ovelette, 1 tbsp of pandan juice and some green coloring, 1 tsp of double baking powder

Method:

- Whisk egg, sugar, ovelette for 7 mins in medium speed

- add in flour, coconut milk and pour into paper cup filled up to 90%

- steamed for 10 mins

Orange almond cup cake

This recipe is from Alex goh cook book, is another easy to bake cake. My MIL like oranges flavour therefore decided to bake this.

Muffins

Tomorrow, my SIL will bring my son for a live show. I decided to bake muffin for him to bring along. Forgot this recipe was adapted from who?