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.)