Orange & Chocolate Marble Butter Cupcakes

I'm seriously craving for some butter cake, then I saw some oranges in my fridge so I anyhow bake again using some orange zest n orange juice. Added some chocolate in too & tada~♡♡ my orange & chocolate marble butter cake :)

They are Just so soft , so refreshing & orangy yumyum~♡♡ Once again 9 cupcakes are gone than I started to notice.

♡Orange & Chocolate Butter Marble  Cupcakes♡

(*Makes about 9 standard cupcakes)

Ingredients :

- 150g all-purpose flour & 1 1/2 teaspoon baking powder sifted together, leave aside.

- 125g salted butter, at room temperature

- 100g castor sugar 

- 50ml orange juice extracted

- 1/2  teaspoon vanilla essence

- 1 /2 tablespoon orange zest

- 3 medium eggs , slightly beaten

- 4 tablespoons of full cream milk

- 60g melted dark chocolate compound

- Some diced almonds (Optional)


Method :

1.  Cream butter and castor sugar till light & fluffy.

2. Add in orange juice slowly while continue beating with the electric mixer .

3. Add in beaten eggs gradually till combined well.

4. Fold in sifted flour with rubber spatula, add in vanilla essence & orange zest mix well.

5. Add in full cream milk 1 tablespoon followed by 1 tablespoon. Stir well till combined.

6. Divide the cake batter into two equal bowls portions. Melt chocolate compound and stir in one of the cake batter till throughly mixed well.

7. Use two spoons to spoon the batters into the cupcake liners. One layer over each batter till almost 3/4 full.

8. Use a chopstick to swirl out the marble effects. Garnish some diced almonds over the cupcakes batter.(Optional*)

9. Bake at 180ºc for 25 to 30 minutes till golden brown or till skewer comes out clean. Leave to Cool.

Raspberry Yoghurt Paper Wrapped Cupcakes

♡•º纸包蛋糕 paper wrapped cupcakesº•♡
It's something nostalgic ,  let's go back to our childhood times ^^ My grandma used to buy me these from the traditional bakery. Now I'll have to bake em' myself , adding a little new "infusion" in em' . My Raspberry yogurt paperwrapped cupcakes!! Very soft and raspberrilicious refreshing~♡

My picky brother is a fussy eater when comes to pastries but he loves the texture of this cake that he actually ate 3 cupcakes at a go. So I can say it's a successful bake neh :)

♡Raspberry Yoghurt  Paper Wrapped Cupcakes♡

(* makes 8 standard cupcakes)

Ingredients :

- 150g all purpose flour & 1 1/2 teaspoon baking powder sifted together.
-120g butter softened at room temperature
- 100g castor sugar
- 3 medium eggs, slightly beaten
- 50g Emmi Premium Swiss Raspberry yoghurt
- 1/2 teaspoon vanilla essence
- 3 tablespoon of milk 



Method: 

1. Beat butter & castor sugar till creamy & fluffy .

2. Add in raspberry yoghurt & beat well till combined.

3. Add eggs gradually in.

4. Fold in sifted flour gently and vanilla essence , add in 3 tablespoon milk and mix well swiftly with rubber spatula.

5. Spoon the batter into each paper cups around till 70% filled.

6. Bake at 180ºc for 25-35mins till slightly golden brown . Remove from oven and let cool.

* Tips for layering and stacking the parchment paper (I used greaseproof paper) , trim to the desired size and put into the paper cupliners. Stacking one on top of the other. So that it will then produce a beautiful paper wrapped design.

Strawberry Buttermilk Cake

Been wanting to try out this strawberry buttermilk cake, It's so fluffy & soft with juicy strawberries in every bite. Hehe~♡ dunno why it reminds me of S.u.m.m.e.r!! I'm happy enough to enjoy my teatime with a cup of coffee and a good book now.

Original recipe adapted from : <<Back In The Day Bakery ••• MADE with LOVE - Cherlyn Day & Griffith Day >>

♡Strawberry Buttermilk Cake♡

INGREDIENTS:

200g all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 teaspoon pure vanilla extract

90g butter

180g castor sugar (original recipe is 200g , I find it too sweet so I reduced it.)

120ml buttermilk

1 large egg , at room temperature

450g strawberries,hulled & halved

*Confectioners' sugar for dusting

METHOD :

1. Position a rack in the middle of the oven & preheat the oven to 180ºc degrees celsius. Lightly butter a 9 inch deep-dish pie pan.

2. Sift together the flour, baking powder , and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl , using a handheld mixer), cream the butter and sugar together on medium-high speed for 3-5 minutes, until light and fluffy. Add the egg, buttermilk, and vanilla and mix until blended , about 1 minute.

4. With the mixer on low speed , gradually add the flour mixture, mixing until just combined.

5. Remove the bowl from the mixer and , using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl , making sure the batter is completely mixed. Scrape the batter into the prepared pie plate and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter. Arrange the strawberries in concentric rings on top of tye batter, cut side down.

6. Bake the cake for 10 minutes, then reduce the temperature to 170ºc degrees celsius and bake for 50-60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.

7. Before serving,dust the top of the cake with confectioners' sugar.

8. The cake can be stored in an airtight container in the refrigerator for up to 2 days.

Chocolate Covered Biscuit Sticks

What could be more fun and destressing with DIY- ing these Chocolate Covered Biscuit Sticks? Of cuz' they weren't like Pocky and Pepero but they're just so fun to play around with different toppings etc. diced almonds , edible icing hearts or rainbow rice. I'm a happy me again with my chocolate cravings satisfied(* ϋ)ﾉ!!

♡Chocolate Covered Biscuit Sticks♡

INGREDIENTS :

100g self-raising flour

1 large egg

20g salted butter

100g dark chocolate compound 

Decorate Toppings :

50g diced almonds or any other toppings etc. rainbow balls or  icing mini hearts.

METHOD :

1. Slightly beat the egg , add in self-raising flour and mix into a round dough. Let it proof for 30mins.

2. Roll out the dough on a floured surface about 0.5cm thickness. Cut and divide the dough into  0.5cm thickness and 10cm length sticks. Roll each into pole alike sticks. 

3.Preheat oven to 200ºc degrees celsius,  lined the baking tray with aluminum foil, spread evenly with butter. Bake for 10mins or till light golden brown.

4. Melt the dark chocolate compound using double-boiler method or using microwave for 30secs till melted. Dip 2/3 of the biscuit sticks into the melted chocolate.

5.Decorate them with diced almonds or any other toppings of your desires before the melted chocolate compound hardened.

6. Leave the chocolate covered biscuit sticks aside to cool.

Mini Paws Chiffon Cake

Paws~Paws~♡♡ chiffon , I just can't resist cute & pretty adorable little things esp. when we can bake them into edible yummy pastries!! 

♡♡Mini Paws Chiffon Cake♡♡

INGREDIENTS :

(Egg yolk batter)

50g cake flour

3egg yolks

25g sugar

1tsp vanilla essence

30ml canola oil

30ml plain yoghurt

20ml water

35g melted chocolate compound.

(Meringue)

4 egg whites

30g sugar

1/4 tsp cream of tartar

METHOD: 

1. Preheat the oven to 160ºc degree celsius

2. Cream the egg yolks with sugar till pale & creamy.

3.Add in plain yoghurt , canola oil , vanilla essence and water. Gradually add in cake flour and mix well till combined.

4. Divide the egg yolk batter into two equal bowls. Melt the chocolate compound and mix well in one of the bowl. Set two bowls aside.

5. Beat egg whites & cream of tartar in another mixing bowl till soft peaks form. Gradually add in sugar till still peaks form.

6. Fold in the meringue equally into the two bowls. And fill in 3tbsp of vanilla batter and 3tbsp of chocolate batter into two individual small piping bags.

7. Pipe in the vanilla and chocolate batter onto the inner paw prints. And bake for 2-3minutes. 

8. Spoon in the rest of the vanilla batter and chocolate batter into the paw moulds about 3/4 full each.

9.Bake for 15mins and then reduce the temperature to 150ºc degree celsius and bake for about 10-15 minutes.

10. Carefully unmould the cakes carefully by hand or use a toothpick to remove it by tracing the side of the paw moulds after slightly cooled. (*If you can invert the cake straight after from the oven will be good. As the cakes will be slightly dense after cooled.)

Sweetcorn Tiramisu

I was craving , seriously craving for Tiramisu!! But at the same time I wanna something that is different and also lighter then the usual ones. And I was really happy that I found this wonderful & refreshing recipe from 李亮知's <<第一次做面包和蛋糕 >> with very simple ingredients , no alcohol & also eggless.

I have a first bite of this Sweetcorn Tiramisu and wooah~♡♡. Ehmm~~ I'm in love again!! What can I ask for More when sweet corn can actually be a lovely combination with Tiramisu.


♡Sweetcorn Tiramisu♡

INGREDIENTS :

- 200g canned whole kernel corns
- 150g Cream cheese (Softened at room temperature)
- 2 tablespoons honey
- Italian ladyfingers around 20 pieces .(You may use maria biscuits too or any of your own choice.)
- Cocoa powder for dusting

(*A ) : 45g cornstarch , 2 1/2 tablespoons caster sugar , 360ml full cream milk.


Coffee syrup : 100ml water , 1/2 tablespoon of instant strong coffee powder or espresso ,
1 tablespoon caster sugar.


METHOD :

1. Put syrup ingredients to boil , leave to cool aside.

2. Blend Kernel corns & (*A) together using blender or juice maker.

3. And bring to boil in medium heat.  Leave to cool aside.

4. Add honey to cream cheese and mix well.

5. Add cream cream mixture gradually into cooled sweet corn paste.

6. Mix well all till smooth paste.

7. Dip Italian ladyfingers or ( any biscuits of your choices etc. Maria biscuits ) in coffee syrup. And lay them one by one in the bowl.

8.  Spread / spoon the sweet corn paste evenly onto the Italian ladyfingers and lay rest of the Italian ladyfingers onto the paste.

9. Spread / spoon  remaining sweet corn paste onto the 2nd layer Italian ladyfingers evenly.

10. Dust with cocoa powder and wrap it with plastic wrap and refigerate for at least 40mins or until set overnight. Dust with extra cocoa powder when served.

Winnie the Pooh Creamcheese Shortbread Cookies

♡Sometimes the smallest things take up the most room in your heart -Winnie The Pooh♡ 

Saturday bakes of Pooh bear Creamcheese shortbread cookies（⌒_⌒）

I had a wonderful rainy saturday with these freshly baked Winnie the Pooh creamcheese shortbread cookies with a cup of homemade cold lavender latte. 

Original recipe adapted from : (Bake. Favourite home-made recipes by Allyson Gofton) with Ingredients modifications. 

♡Creamcheese Shortbread Cookies♡

INGREDIENTS : 

100g Icing sugar

1tsp vanilla extract

250g butter , softened

125g block cream cheese

250g all purpose flour

65g rice flour or 65g cornflour

(Adding rice flour gives this shortbread a soft , delicate texture. Use cornflour if u don't have rice flour.) 

Decorate : Melted Dark chocolate compound for the shortbread cookies

METHOD :

1) Preheat oven to 160ºC. Lightly grease baking trays or line with baking paper.

2) In a large bowl, beat together the butter, creamcheese & sugar until light and fluffy and pale in colour. Add in vanilla extract , mix well.

3) Sift the flours and stir into the creamed mixture. 

4) Turn out onto a lightly floured surface,bring together and knead lightly. Roll out to 5-mm thickness. Cut into shapes using desired cookies moulds and cutters. Etc. Hearts. (For mine I used Winnie the Pooh cookie mould. )

5) Place the shortbreads onto the prepared trays and use the tines of a fork to mark each shortbread 3 times or use a small cutter to mark heart shapes. (IF You're using cartoon moulds or cookies cutter with wordings you can skip the above procedure of marking.) 

6) Refrigerate for 10 minutes or up to 2 hours. Bake in preheated oven for 30-35 minutes until they are light brown in colour. If you like your shortbread a little darker, bake for a further 5 minutes.

7) Cool on the tray for 10minutes before transferring to cake rack. Once cold, decorate with melted dark chocolate compound . After melted chocolate set and hardened , store shortbread cookies in a airtight container.

Matcha Fruity Pebbles Cookies

Whenever I'm stress , Midnight baking never failed to helps me detress. And It's also the time my weirdest wild creativity always come across my mind at the same time. 

Looking around the kitchen , I have a bottle of matcha powder I just bought few weeks back, haven't tried for baking except matcha latte...

And then I realised I have some remaining fruity pebbles which I used for fruity pebbles cornflakes during Cny that was about to expired. 

So I combined these ingredients together, and I have these ♡Matcha fruity pebbles cookies♡ at the same time I also baked some cornflakes cookies . As usual happiness comes in double for me , two different cookies to indulge ^^.

The recipe that I'm using is adapted from The Baking Biatch's cornflakes cookies , for matcha fruity pebbles cookies , I made a little changes by replacing the cornflakes to fruity pebbles & I also added in 1 teaspoon of matcha green tea powder.

♡Matcha fruity pebbles cookies♡

(Yields around 28-30 wide cookies)

INGREDIENTS :

100g unsalted butter, softened,

100g castor sugar,

1 egg (approximately around 55g)

175g self-raising flour

1 teaspoon matcha powder

70g fruity pebbles

1) Preheat oven to 160ºc degrees Celsius. 

Cream the softened butter & castor sugar until light & creamy. (Please use only castor sugar for cookies as fine sugar can be tad too grainy for cookies when eaten as they're not baked for a very long duration.) You can use machine whisk or even a wooden spoon. 

2) Gradually add in the egg, mix well. Sift in the flour & matcha powder. The paste mixture should be soft & pliable.

3) Spoon about 1/2 tsp of cookie dough and roll into a ball. Have the fruity pebbles ready in a deep dish. Fruity pebbles are smaller bits & they stick to the cookie dough very easily so we doesn't have to crushed them like cornflakes which is in bigger pieces in order to stick em' to the cookie dough much better.

4 ) Roll the cookie dough Place the cookie dough into the fruity pebbles , gently press & the fruity pebbles will stick to the dough.

5) Place the rolled cookied on a non-baking sheet or lined with baking paper. Do space the cookies as they Will spread somehow.

6) Using a fork, gently press the cookies down to flatten them to allow through baking. Bake the cookies for 15-20 minutes or till they're lightly browned.

7) Remove from oven & allow to cool completely before storing them into an air-tight container. (These cookies did spread quite abit but they were relatively easy to pry apart.)

♡ Muah chee 麻糍◟♡

How long ago since I make muah chee again. Around half a year?
Homemade ones is still the best as in terms healthier and I also make my own crushed roasted peanuts . Same time I can sastify cravings of my mum who's diabetic .

For crushed peanuts , I go by agaration again (lols) at 150ºc for around 30mins. Then I use blender to blend slightly not too fine but with little bits of peanuts inbtwn for the crunch ^^

(For convenience, we can use ready packed peanuts powder as well.)

♡Muah chee 麻糍◟ ♡
Ingredients:
200g glutinous rice flour (糯米粉)
2 teaspoons sugar (两茶匙白糖)
1tablespoon veg.oil (一汤匙食用菜油 )
250ml water (水)
Pinch of salt (少许盐)
Toppings: Crushed peanuts mixed with sugar (花生粉加少许白糖搅拌均匀)
Method :
1) Mix all ingredients into a mixing bowl (*except crushed peanuts) & stir well till mixture dissolved.
把所有材料搅拌均匀至融化。(*除了花生粉不要加入)
2) Brush the bowl with abit of veg.oil & pour mixture into the bowl.
涂抹一些食用菜油在预备蒸用的豌上,再倒入麻糍浆。
3)Steam for 25mins (when cooked will looked semi transparent. )蒸至25分钟至呈现半透明状即可。
4)Let to cool & brush with veg.oil. Serve with crushed peanuts.待冷却,涂抹上一些食用菜油。最后撒上花生粉

♡ Seaweed Chicken Floss Roll ♡

It's been a long long while since I baked bread again..admitted I been feeling very lazy esp. of hand kneading breads..(lols..)

These few days, Mummy been asking for seaweed pork floss roll ,  these are also a all time favourite mini breadies for our family. So I made 2 of them (6 rolls each) One with seaweed chicken floss and the other with pork floss. All was almost gone within seconds. 

Recipe adapted from : Happy Home Baking

♡ Seaweed Pork Floss Rolls ♡

(65degC TangZhong)

Ingredients : (make 6 rolls)

Water roux :

20g bread flour

100ml water

Dough:

195g bread flour

90g cake flour

30g caster sugar

12g milk powder

6g salt

6g instant yeast

60g egg , lightly beaten

65ml water

75g water roux(tangzhong)

45g unsalted butter

Fillings :

chopped spring onions

sesame seeds

seaweed pork floss

mayonniase

To make tang zhong:

* Place 20g bread flour in a saucepan. Add 100ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. (Take a look at the video clip here. ) The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it. Measure 75g for the recipe, there will be a little bit of leftover.

To make dough (by hand):

* See video here on kneading by hand

Mix all the dry ingredients in a mixing bowl. Make a well in the centre and add in the egg and tang zhong. Reserve about 20ml of water and add the rest into the mixing bowl. Mix the ingredients with hand and slowly form into a rough dough. Add in a little of the reserved water if the mixture is too dry.

Transfer dough to a lightly floured work surface. Knead the dough till smooth. Add in the remaining water a little at a time, knead well after each addition. (This way, the dough will not be too wet and sticky). Use up all the water. The whole process should take about 10mins.

* Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 20 to 30 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.

* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about 40mins or an hour, or until double in bulk.

* Turn dough out onto a lightly floured surface and give a few light kneading to press out the gas. Roll into a round dough. Cover with a damp cloth or cling wrap and let the dough rest for 15mins.

Roll out the dough into a rectangular shape to fit a 30cmx40cm baking tray (I used a 10" by 14" tray). Place dough in baking tray(lined with parchment paper). Cover and let it proof for around 30~40 minutes.

* Use a fork to poke holes all over the surface of the dough (this is to ensure the bread will not puff up too much during baking). Brush with egg wash then sprinkle with chopped onions and sesame seeds. Bake at 170~180degC for about 15 minutes (do not over bake)

To assemble:

* Remove bread from tray and leave to cool. Invert the bread on a parchment paper. Cut a few slits along the longer edge of the bread, make the slits only half-way through the bread do not cut through. The slits will make rolling up the bread easier.

* Spread a thin layer of mayonnaise on the surface and sprinkle with pork floss. From the longer edge, roll up like a swiss roll. Wrap the bread roll with the parchment paper. Secure and leave it for about 30mins so that the roll can stay in its shape without unrolling. (I tried to tape it down, but the tape couldn't stick onto the parchment paper, so I had to use stripes of paper to secure the roll.) Trim away the edges and cut the bread into 6 portions. Spread the cut sides with some mayonnaise and coat with pork floss.

Recipe source: 65度C汤种面包, 陈郁芬

♡Strawberry yoghurt-chocolate cuppies♡

I have some korean strawberries & meji strawberry yoghurt in my refrigerator. At the same time was craving for some chocolate~♡

So decided to try combining these 3, and here I got this sweet & yummy cuppies. Full of strawberry scent with tint of chocolatey.

♡Strawberry yoghurt-chocolate cuppies♡
(about 18 large cupcakes)

Ingredients:
-350g self raising flour
-350g butter/magarine
-260g sugar, 6 eggs beaten
-1 1/2 teaspoon vanilla extract
- 8 strawberries, diced mini cubes
-12 strawberries, mashed mix with 140g meji strawberry yoghurt
-little bit of pink colouring.
-1 tablespoon Vanhouten cocoa powder ,mix with 3 tablespoon of milk.

Method:
* Cream butter/margarine until light & creamy.

*Add the eggs gradually to creamed mixture, beating the mixture with each addition until all eggs is added.

*Fold in flour until cake mixture is of a dropping consistency.

*Add vanilla extract , mix well.
Divide into two portions.

A) Add in mashed strawberry yoghurt mixture in 1 portion, Add alittle bit pink colouring. Mix well.
(Strawberry batter will be slighty runny.)

B)Add in 1 tablespoon cocoa powder with 3tablespoon of milk , mix well with the other portion.

* Use two individual tablespoon,scoop 1 tablespoon of strawberry batter onto each cupcake liners follow by 1 tablespoon of chocolate batter. Repeat till ard 3/4 filled up. Sprinkle diced strawberries over the cupcakes.

*Bake at preheated oven at 180ºc
For 25-30mins.

♡Strawberry Heart Pie♡

I still have a box of strawberry in the fridge , So I decided to bake strawberry pies for teatime Since this is also 1 of my To-bake list. 

I always love pies esp. Apple pies!! 
Today It's White V'day , So I gonna bake something different , sweet and dreamy~♡ Strawberry heart pies!! 

My kitchen is now filled with sweet strawberry aroma , even my Jrt wawa is licking her tongue (lols) hoping to get a share of these dreamy pies.


Recipe adapted from : Miss Buttercup

Happy White V'day to Everyone~♡♡♡
白色情人节快乐~♡♡♡