Chocolate Chips Oreo Muffins
Yields 6 Muffins
Ingredients:
1 large egg
120ml milk
55g butter, melted
170g plain flour
80g sugar
2 tsp. baking powder
1/2 tsp. salt
70g semisweet chocolate chips
70g Oreo cookies, crushed
Steps:
1. Beat together the egg, milk and butter.
2. Stir in the remaining ingredients except the Oreos.
3. Fold in Oreos; batter will be lumpy.
4. Spoon into muffin cups and bake at 200 C for 15-20 minutes or till skewer inserted comes out clean.
Makes about 80 cookies
Ingredients:
225g butter
150g sugar
1 tsp vanilla essence
1 tsp of cream of tartar
½ tsp bicarbonate of soda
½ tsp emplex (to make the cookie crispy)
1 egg yolk
165g Hershey's semi-sweet mini chocolate chips }
1 cup MILO powder } mix together n set aside
300g self-raising flour }
Method:
Mix butter, sugar, vanilla essence, cream of tartar and bicarbonate soda in a mixer till fluffy, then add in egg till incorporated
Then add in milo, flour & chocolate chips n mix w spatula or hand.
Shape the dough using a teaspoon and bake in preheated oven at 160 deg C for about 15 minutes.
Marshmallow, Choc & Cola Muffins
Ingredients:
250 gm. self-raising flour
2 Tbsp. cocoa powder
1 tsp. baking powder
1/8 tsp. salt
130 gm. caster sugar
1 egg - lightly beaten
6 Tbsp. corn oil
150 ml. coca-cola
80 gm. mini marshmallows
Method:
(1) Mix the flour, cocoa powder, baking powder, salt and sugar in a large mixing
bowl.
(2) In a separate mixing bowl, mix together the egg and cornoil. Mix thoroughly ,
then add in coca-cola and mix till even.
(3) Pour the cola mixture into the flour mixture and mix briefly until just combined.
(4) Spoon a large spoonful of batter into muffins cups, then add 3 or 4 mini
marshamallow in the centre then top up with another spoon of batter. Spoon
remaining batter and divide equally.
(5) Bake at 190C for about 20 to 25 mins. or until well risen and firm to the touch.
(6) Cook in the tin for 5 mins. before turning out onto a wire rack.
(7) Serve warm or cold.
Oreo & Raisin Cupcakes
Ingredients:
235 gm. Self-raising flour
100 gm. Oreo Biscuits - chopped
40 gm. Raisins
230 gm. Unsalted Butter
180 gm. Sugar
4 eggs
¼tsp. Salt (omit salt if using salted butter)
Method:
(1) Beat butter, salt and sugar till slightly creamy, add in eggs and flour and mix
till combined, then beat at higher speed until smooth and pale, about 2 to 3 mins.
(2) Stir in chopped oreo biscuits and raisins and spoon into paper cups.
(3) Bake for 25 mins. or until cooked.
(4) Remove from oven and cool on cooling rack.
Double Chocolate Muffins (Make 9) ** or 16 small cups
Ingredients
220g Self raising flour
250ml UHT milk
140g fine sugar
100g melted butter
1 egg (beaten)
1 tsp vanilla essence
2 tbsp cocoa powder
80g chocolate chips
Extra chocolate chips for sprinkling
Method
1) In a mixing bowl, add butter and cream with sugar with a whisk.
2) Add beaten egg and mix well.
3) Add flour and milk, vanilla essence, cocoa powder and chocolate chips.
Do not over mix.
4) Spoon mixture into cups to about 80% full.
5) Drop some chocolate chips on top.
6) Baked at 170 C for 25 - 30 mins
Butter Cupcakes with Blueberry Filling
Makes 12 small cupcakes
Ingredients:
- 120g butter, at room temperature
- 100g castor sugar
- 2 eggs, lightly beaten
- ½ tsp vanilla essence
- 120g self raising flour, sifted
- 4 tbsp milk
- 60-80g blueberry pie filling
Method:
1) Line small muffin tray with paper cups, or get ready nut and party cups.
2) Combine butter and sugar in a mixing bowl. Beat with the paddle attachment of
mixer at medium-high speed until light and creamy. Scrap mixture down from the
sides of the mixing bowl once in a while to ensure mixture is evenly mixed.
3) Gradually beat in eggs, mixing well before each addition. Add in essence.Fold in
flour and milk to make a soft dropping consistency.
4) Spoon one tablespoon of batter into each baking cup. Using a teaspoon, spoon
blueberry filling into centre of mixture. Top with another tablespoon of mixture,
or more, to enclose the filling and such that each cup is 2/3 filled.
5) Bake in preheated oven at 170 degC for 15 minutes or until cooked when tested
with a skewer inserted into the centre of cupcake comes out clean.
6) Cool on wire rack. Serve or store in air tight container.
Banana cupcakes
Ingredients:
225g Cake flour
1 tsp baking powder
1 tsp bicarbonate soda
150g butter
150g castor sugar
2 eggs, large
50ml milk
3 large bananas (mashed)
1 tsp baking powder
1 tsp bicarbonate soda
150g butter
150g castor sugar
2 eggs, large
50ml milk
3 large bananas (mashed)
½ tsp banana essence (optional)
Steps:
- Preheat oven to 175 Degree C and line muffin pan with paper cups.
- Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
- Cream butter until light and creamy for about 5-8 minutes.
- Add sugar and continue to mix until light and fluffy.
- Beat in eggs, one at a time.
- Stir in banana essence if you are using.
- Beat in mashed bananas and milk.
- Finally, fold in sifted flour into mixture.
- Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.
- Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan. Cool on wire rack.
Chocolate Chip Cookies
Ingredients
(makes about 24 cookies)
115g butter, softened
115g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
175g plain flour
175g plain or semisweet chocolate chips
Method:
1. Preheat oven to 180 deg C. Line the baking trays with parchment paper.
2. With a wooden spoon or electric mixer, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.
3. Beat in the egg gradually. Mix well after each addition. Add in vanilla extract, mix well.
4. Sift the flour over the mixture, fold in with wooden spoon or a spatula. Fold in the chocolate chips.
5. Drop tablespoonfuls of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.
6. Bake for 10 mins or until golden. Transfer to a wire rack to cool completely.
Variations:
* Chocolate - substitute 1 tablespoon unsweetened cocoa powder for the same
amount of flour.
* Replace chocolate chips with equal quantity of whole or coarsely chopped nuts
such as macadamia nuts or hazelnuts; or use combination of both chocolate
chips and nuts - 75g of each.
Cranberry Cupcakes
Ingredients: (12 cupcakes)
110g butter
200g castor sugar
200g plain flour
1 tsp baking powder
100g dried cranberries
200ml plain white yoghurt
2 eggs
1 tsp vanilla essence
1 tbsp melted margarine(for brushing on cupcake tray)
Steps:
1. Preheat Oven to 175 Degree C. Brush muffin tray with melted margarine or line with paper liners.
2. In a small bowl, Mix together yogurt and cranberries. Allow it to rest for 30mins at room temperature.
3. Cream butter and sugar till light and pale in color.
4. Add eggs, one at a time.
5. Add in Vanilla Essence
6. Stir in yogurt and cranberries mixture.
7. Fold in sifted flour/baking powder till well combined.
8. Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.
Basic Sponge cake
Ingredients:
Ingredients:
(makes one 18cm / 7” sponge cake)
100g cake flour
3 eggs, room temperature
90g sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract
Method:
1. Sift cake flour, set aside. Line bottom and sides of an 18cm (7 inch) round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
100g cake flour
3 eggs, room temperature
90g sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract
Method:
1. Sift cake flour, set aside. Line bottom and sides of an 18cm (7 inch) round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions.)
4. Add the melted butter, fold with spatula until well blended.
5. Add in fresh milk, vanilla extract and fold in gently with spatula. 6. Pour the batter into the pan and bake for 30~35 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely.
Basic Sponge cake
Ingredients:
Ingredients:
(makes one 18cm / 7” sponge cake)
100g cake flour
3 eggs, room temperature
90g sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract
Method:
1. Sift cake flour, set aside. Line bottom and sides of an 18cm (7 inch) round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
100g cake flour
3 eggs, room temperature
90g sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract
Method:
1. Sift cake flour, set aside. Line bottom and sides of an 18cm (7 inch) round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions.)
4. Add the melted butter, fold with spatula until well blended
5. Add in fresh milk, vanilla extract and fold in gently with spatula.
6. Pour the batter into the pan and bake for 30~35 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely.
CHOCOLATE FUDGE (for 9”)
Ingredients:
35g cocoa powder, sifted
1 cup evaporated milk
2 egg yolks (50g)
50g butter
175ml water
200g sugar
1 tsp vanilla extract
50gm corn flour, sift together with the cocoa powder
1 tsp Nescafe (instant coffee powder)
Method:
1. Mix all ingredients well (except the butter. stir over double boiler at low
heat till thickened.
2. Add butter, turn off fire and stir till the butter melts.
3. Pour the warm fudge over the cake to coat evenly.
4. Chill the cake in the fridge before serving.
to make the sugar syrup (for brush on the cake), you just need to melt 15g of sugar (either caster or granulated) with 60ml of hot water, and let it cool. When the sponge cake is completely cooled off, slice it horizontally into 2 layers. Brush the surface of the sponge layers (the cut side) with the syrup and you may proceed to frost the cake
Chocolate Fudge Topping
Ingredients:
200 g condense milk
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp corn oil
20 g cocoa powder, sifted
a pinch of salt
Method
Combine the sifted cocoa powder, condense milk and oil.
Stir over low heat till thicken.
Add in salt and vanilla extract or essense.
Cool the chocolate topping a little before spreading on the cake.
Refrigerated before serve it.
Extra rich and creamy icing
Ingredients :
125g unsalted butter at room temperature
125g of cream cheese
1 teaspoon of vanilla essence
450g icing sugar, sifted
4 tablespoons cocoa powder, sifted
Method:
Place butter, cream cheese and vanilla into mixing bowl and, either using a wooden spoon or an electric mixer, beat until soft and creamy.
Gradually beat in the icing sugar and cocoa to make a thick creamy smooth mixture (on low setting if using electric mixer).
Ingredients :
125g unsalted butter at room temperature
125g of cream cheese
1 teaspoon of vanilla essence
450g icing sugar, sifted
4 tablespoons cocoa powder, sifted
Method:
Place butter, cream cheese and vanilla into mixing bowl and, either using a wooden spoon or an electric mixer, beat until soft and creamy.
Gradually beat in the icing sugar and cocoa to make a thick creamy smooth mixture (on low setting if using electric mixer).
Fudge icing
A rich chocolatey fudge topping for large cakes and loaf cakes.
Ingredients :
100g plain chocolate, finely chopped
1 tablespoon golden syrup
25g unsalted butter at room temperature
Method:
Melt the chocolate in a heatproof bowl over a pan of simmering water (do not let the water touch the base of the bowl - please have a look at other methods discussed in the cooking tips section).
When gently melted and smooth add the golden syrup and butter. When it's all melted and smooth, let the mixture cool and stir occasionally. When you think it is a good consistency for spreading, use before the mixture sets (if it does, very gently warm).
This is enough to fill and top one sponge cake, or top 12 cupcakes/fairy cakes with the fudge icing mixture. Light and fluffy butter icing
This is not too rich so it is ideal for children's cakes for a birthday party or a teatime treat.
Ingredients :
125g unsalted butter at room temperature
400g icing sugar, sifted
3 tablespoons of cocoa powder, sifted
3-4 tablespoons of milk
Makes enough for one sponge cake or 12 fairy cakes
Method:
Put the butter into a bowl and, using a wooden spoon or electric mixer, beat until very soft and creamy.
Gradually beat in the icing sugar, cocoa and milk to make a thick smooth icing. If using an electric mixer, use on slow.
Variations: To make this recipe into a light mocha icing, replace the milk with cold coffee. To make a white vanilla icing, omit the cocoa and beat in one teaspoon of vanilla essence.
When gently melted and smooth add the golden syrup and butter. When it's all melted and smooth, let the mixture cool and stir occasionally. When you think it is a good consistency for spreading, use before the mixture sets (if it does, very gently warm).
This is enough to fill and top one sponge cake, or top 12 cupcakes/fairy cakes with the fudge icing mixture. Light and fluffy butter icing
This is not too rich so it is ideal for children's cakes for a birthday party or a teatime treat.
Ingredients :
125g unsalted butter at room temperature
400g icing sugar, sifted
3 tablespoons of cocoa powder, sifted
3-4 tablespoons of milk
Makes enough for one sponge cake or 12 fairy cakes
Method:
Put the butter into a bowl and, using a wooden spoon or electric mixer, beat until very soft and creamy.
Gradually beat in the icing sugar, cocoa and milk to make a thick smooth icing. If using an electric mixer, use on slow.
Variations: To make this recipe into a light mocha icing, replace the milk with cold coffee. To make a white vanilla icing, omit the cocoa and beat in one teaspoon of vanilla essence.
Chocolate ganache recipe
This is the smoothest and least sweet chocolate icing to use. It is very versatile as it can also be used warm with ice cream, and is lovely with poached pears.
When chilled it is ideal for an intense chocolate addition to any cakes, gateaux or meringues.
When made using plain chocolate, ganache is made from equal quantities of plain chocolate and double cream. These quantities make enough icing to fill and top one sponge cake.
Ingredients:
115ml of double cream
110g of plain chocolate, finely chopped
115ml of double cream
110g of plain chocolate, finely chopped
Method:
Put the cream into a saucepan and bring nearly to the boil, so it is scalding hot. With the finely grated chocolate in a heatproof bowl, pour the hot cream over and leave to allow the chocolate to melt into the hot cream. Gently stir to mix.
Leave it to cool long enough for it to be a nice spreadable consistency.
For a professional quality finish on the ganache - use couverture. This is because you can use a higher proportion of chocolate to cream, because couverture is more viscous than ordinary plain chocolate. In this instance, you can use 200g of couverture to 150ml of double cream. You thereby achieve a more rich and intense chocolate result.
Put the cream into a saucepan and bring nearly to the boil, so it is scalding hot. With the finely grated chocolate in a heatproof bowl, pour the hot cream over and leave to allow the chocolate to melt into the hot cream. Gently stir to mix.
Leave it to cool long enough for it to be a nice spreadable consistency.
For a professional quality finish on the ganache - use couverture. This is because you can use a higher proportion of chocolate to cream, because couverture is more viscous than ordinary plain chocolate. In this instance, you can use 200g of couverture to 150ml of double cream. You thereby achieve a more rich and intense chocolate result.
Sour cream filling and icing
This makes a rich and velvety smooth icing that will fill and ice one sponge cake.
Ingredients:
180g of good quality milk chocolate, finely chopped
90g plain chocolate, finely chopped
225ml of sour cream
Method:
With both chocolates in a heatproof bowl, melt together over a saucepan of simmering water.
When melting nicely, remove from the heat and gently stir until smooth. Add the sour cream and whisk using an electric hand whisk until the mixture becomes thick and glossy.
If a good consistency you can spread straight away. In warm weather you may need to chill slightly to get the mixture thick enough to spread.
Chocolate Nut Butter
This is lovely with hot pancakes and waffles, or even just on toast.
Ingredients: Serves 4.
125g butter at room temperature
10ml of caster sugar
30ml of grated chocolate
30ml of finely chopped walnuts, hazelnuts, or pecan nuts
This is lovely with hot pancakes and waffles, or even just on toast.
Ingredients: Serves 4.
125g butter at room temperature
10ml of caster sugar
30ml of grated chocolate
30ml of finely chopped walnuts, hazelnuts, or pecan nuts
Method:
Beat the butter until light and fluffy, and then add all the remaining ingredients and mix well.
Here is a recipe for almond praline which is useful for ice creams and chocolate cake recipes such as chocolate praline layer cake
Beat the butter until light and fluffy, and then add all the remaining ingredients and mix well.
Here is a recipe for almond praline which is useful for ice creams and chocolate cake recipes such as chocolate praline layer cake
Almond praline recipe
Ingredients:
100g granulated sugar
100g shelled unblanched almonds
Method:
Oiled marble surface or baking sheet, use an oil with no taste to it
Put the nuts and sugar into a small heavy based saucepan. Set the pan over a very low heat until the sugar starts to melt.
Continue cooking until the sugar caramelizes a deep golden color. The almonds should make a popping sound as they toast.
Quickly pour the praline onto the prepared oiled surface. Spread out and leave to cool.
Break into pieces to feed into a food processor to grind into the required consistency for the recipe or until the texture is as you require for taste.
Put the nuts and sugar into a small heavy based saucepan. Set the pan over a very low heat until the sugar starts to melt.
Continue cooking until the sugar caramelizes a deep golden color. The almonds should make a popping sound as they toast.
Quickly pour the praline onto the prepared oiled surface. Spread out and leave to cool.
Break into pieces to feed into a food processor to grind into the required consistency for the recipe or until the texture is as you require for taste.
Oreo & Raisin Cupcakes
Ingredients:
235 gm. Self-raising flour
100 gm. Oreo Biscuits - chopped
40 gm. Raisins
230 gm. Unsalted Butter
180 gm. Sugar
4 eggs
1/4 tsp. Salt (omit salt if using salted butter)
Method:
(1) Beat butter, salt and sugar till slightly creamy, add in eggs and flour and mix
till combined, then beat at higher speed until smooth and pale, about 2 to 3 mins.
(2) Stir in chopped oreo biscuits and raisins and spoon into paper cups.
(3) Bake for 25 mins. or until cooked.
(4) Remove from oven and cool on cooling rack.
Double Chocolate Muffins (Make 9) ** or 16 small cups
Ingredients
220g Self raising flour
250ml UHT milk
140g fine sugar
100g melted butter
1 egg (beaten)
1 tsp vanilla essence
2 tbsp cocoa powder
80g chocolate chips
Extra chocolate chips for sprinkling
Method
1) In a mixing bowl, add butter and cream with sugar with a whisk.
2) Add beaten egg and mix well.
3) Add flour and milk, vanilla essence, cocoa powder and chocolate chips.
Do not over mix.
4) Spoon mixture into cups to about 80% full.
5) Drop some chocolate chips on top.
6) Baked at 170 C for 25 mins (** i baked at 170 C for 30mins)
Chocolate Brandy Muffins
Ingredients: (Makes 12 muffins or 24 minis)
160 gm flour
2 tsp baking powder
3 Tbsp cocoa
75 gm sugar
¼ cup or 35 gm chocolate chips
75 gm melted butter
125 ml milk
1 egg
2 Tbsp brandy
*choc chip for topping (optional)
Method:
1. Preheat oven to 200C.
2. Sift together flour, baking powder and cocoa. Add in sugar and chocolate chips.
3. Whisk together butter, milk, egg and brandy. Add to the dry ingredients.
4. Mix lightly until just combined (maximum of 10 strokes).
5. Spoon the mixture into the prepared muffin cases. Sprinkle top with additional choc chips.
6. Bake for 12-15 minutes at 200C or until a skewer inserted into the center
of the muffin comes out clean.
Nutella Muffins
Ingredients:
140 gm salted batter, softened
100 gm caster sugar
3 nos. eggs
1 tsp vanilla essence
200 gm plain flour
2 tsp baking powder
Nutella chocolate for topping
Method:
1) Pre-heat oven to 170 degree C and line mini muffin tins.
2) Cream butter and sugar till light and fluffy.
3) Add in the eggs and vanilla essence and stir till well mixed.
4) Fold in the flour and baking powder till well blended.
5) Fill each muffin cup 3/4 full.
6) Top each muffin batter with nutella chocolate and use a toothpick to swirl some batter over
the chocolate.
the chocolate.
7) Bake for 15 mins and remove from oven when sufficiently golden brown.
8) Cool on a wire rack and store in air-tight container when cooled completely.
NB: Sometimes for variation I would use the batter as it is and stuff a frozen blueberry into the muffin
batter. This also tastes good.
Matcha & Red Bean Butter Cake
Ingredients: (makes one 20cm cake)
- 250g cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon matcha powder
- 70g butter, soften at room temperature
- 150g sugar
- 2 eggs, lightly beaten
- 1 cup (250ml) plain, non-fat yogurt
- 3 tablespoons red bean paste
Method:
1) Preheat oven at 180 deg C. Lightly grease the side of an 8" (20cm) pan with
butter and dust it evenly with flour. Tap away any excess flour and line the base
with parchment paper.
2) Sift together cake flour, baking powder, baking soda, green tea powder and salt.
Set aside.
3) With an electric mixer, beat butter for about 1 min. Gradually add in sugar and
beat until light and creamy.
4) Dribble in eggs gradually, about 1 tablespoon at a time, beat constantly for about
2 mins.
5) With a spatula, fold in 1/3 of the flour mixture. Then, fold in 1/2 of the yogurt,
followed by half of the remaining flour mixture. Fold in the remaining yogurt and
then the rest of the flour mixture. Stir well after each addition.
6) Stir in the red bean paste, mix well.
7) Pour into prepared pan and bake for 35~45 mins or until a skewer inserted into
the centre comes out clean.
8) Remove from oven and let cool in pan for 5 mins. Unmold and cool completely.
OREO BUTTERCAKE
What you need
• 200gm butter
• 160gm sugar (original recipe asked for 200gm)
• 200gm self-raising flour
• 4eggs
• 1tbsp hot water
• 1tbsp instant coffee
• 1/2 tsp vanilla extract
• 15pcs of oreos (broken into small pieces) (original recipe 10pcs only)
What to do
• Preheat oven to 175C. Sift flour and set aside.
• Preheat oven to 175C. Sift flour and set aside.
• Dissolve instant coffee in hot water. Mix in vanilla extract. Set aside.
• Cream butter and sugar till light and fluffy. Add in eggs one at a time.
• Pour in liquid coffee and vanilla extract. Mix well.
• Pour in sifted flour in 3 equal parts... mixer on low speed. Mix till everything is well combined.
• Scoop batter to fill 1/3 of muffin cup, drop in some oreos... then top with some more batter, till cup is 3/4 full. (Do not be greedy, like me, the batter will overflow!). To finish off, place half an oreo (or 1/4 of an oreo... depends on how much of an oreo fan u are) onto the top of the batter.
• Send muffin cups to the oven, bake for abt 30mins or till skewer comes out clean.
American Carrot Cake
Ingredients:
3 eggs
150 gm. Milk
300 gm. Sugar
1/2 tsp. salt
180 gm. cornoil
1 tsp. Vanilla essence
285 gm. cake flour
1 tsp. Baking powder
1 tsp. Bicarbonate of Soda
1 1/2 tsp. Cinnamon Powder
200 gm. Carrot - shredded
150 gm. Walnuts - coarsely chopped
Cream cheese Frosting:
250 gm. Cream Cheese
60 gm. Butter
120 gm. Icing sugar
1/2 Lemon zest - grated
2 Tbsp. Lemon Juice
Method:
(1) Whisk eggs and sugar till creamy. Add in milk gradually and then add in the salt.
(2) Pour in the cornoil slowly till well mixed then add in vanilla essence.
(3) Pour in the sifted flour mixture - cake flour, baking powder, bicarbonate of soda
and ground cinnamon.
(4) Use a spatula to mix in grated carrot and chopped walnuts.
(5) Pour into a rectangular tin - 12" x 8" and then bake at 180C for about
50 to 60 mins. or till cooked.
(6) Cool cake completely before spreading the cream cheese topping on top.
(7) For topping: Cream the cream cheese till smooth. Add in butter and continue
creaming until well blended. Add in lemon zest and lemon juice. Mix till well
combined and spread on top of cooled carrot cake.
(8) Decorate as desired.
Chocolate Fudge Topping
Ingredients:
200 g condense milk
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp corn oil
20 g cocoa powder, sifted
a pinch of salt
Method
Combine the sifted cocoa powder, condense milk and oil.
Stir over low heat till thicken.
Add in salt and vanilla extract or essense.
Cool the chocolate topping a little before spreading on the cake.
Refrigerated before serve it.
Fudge icing
A rich chocolatey fudge topping for large cakes and loaf cakes.
Ingredients :
100g plain chocolate, finely chopped
1 tablespoon golden syrup
25g unsalted butter at room temperature
A rich chocolatey fudge topping for large cakes and loaf cakes.
Ingredients :
100g plain chocolate, finely chopped
1 tablespoon golden syrup
25g unsalted butter at room temperature
Method:
Melt the chocolate in a heatproof bowl over a pan of simmering water (do not let the water touch the base of the bowl - please have a look at other methods discussed in the cooking tips section).
When gently melted and smooth add the golden syrup and butter. When it's all melted and smooth, let the mixture cool and stir occasionally. When you think it is a good consistency for spreading, use before the mixture sets (if it does, very gently warm).
This is enough to fill and top one sponge cake, or top 12 cupcakes/fairy cakes with the fudge icing mixture.
When gently melted and smooth add the golden syrup and butter. When it's all melted and smooth, let the mixture cool and stir occasionally. When you think it is a good consistency for spreading, use before the mixture sets (if it does, very gently warm).
This is enough to fill and top one sponge cake, or top 12 cupcakes/fairy cakes with the fudge icing mixture.
Light and fluffy butter icing
This is not too rich so it is ideal for children's cakes for a birthday party or a teatime treat.
Ingredients :
125g unsalted butter at room temperature
400g icing sugar, sifted
3 tablespoons of cocoa powder, sifted
3-4 tablespoons of milk
This is not too rich so it is ideal for children's cakes for a birthday party or a teatime treat.
Ingredients :
125g unsalted butter at room temperature
400g icing sugar, sifted
3 tablespoons of cocoa powder, sifted
3-4 tablespoons of milk
Makes enough for one sponge cake or 12 fairy cakes
Method:
Put the butter into a bowl and, using a wooden spoon or electric mixer, beat until very soft and creamy.
Gradually beat in the icing sugar, cocoa and milk to make a thick smooth icing. If using an electric mixer, use on slow.
Variations: To make this recipe into a light mocha icing, replace the milk with cold coffee. To make a white vanilla icing, omit the cocoa and beat in one teaspoon of vanilla essence.
Method:
Put the butter into a bowl and, using a wooden spoon or electric mixer, beat until very soft and creamy.
Gradually beat in the icing sugar, cocoa and milk to make a thick smooth icing. If using an electric mixer, use on slow.
Variations: To make this recipe into a light mocha icing, replace the milk with cold coffee. To make a white vanilla icing, omit the cocoa and beat in one teaspoon of vanilla essence.
Sponge cake filling
300 gm. whipped cream - whipped
1 tin or dark pitted cherries - drained
200 gm. Blueberry pie filling
200 gm. grated / scraped chocolate - for sides
Mocca Cream Frosting:
2 tsp instant coffee dissolved in 2 tsp hot water
1 tsp double chocolate (or cocoa powder)
1/4 tsp coffee essence
3 tbsp icing sugar
400ml whipping cream
CHOCOLATE FUDGE CAKE
Ingredients: Makes a 8” cake
125 g unsalted butter
170 g semisweet choc chips (divided into 2 batches)
1 cup sugar
1 cup full cream milk
1 box chocolate pudding and pie filling
Pinch of salt
2 eggs
1 tsp baking soda
1 ¼ cups of flour
Method:
1. Preheat the oven to 180 deg. Grease and flour a 8” cake pan.
2. In a saucepan over medium heat, begin melting the butter.
3. As the butter is melting stir in half the choc chips.
4. When the choc is half melted, remove from the heat and keep stirring until the
Ingredients: Makes a 8” cake
125 g unsalted butter
170 g semisweet choc chips (divided into 2 batches)
1 cup sugar
1 cup full cream milk
1 box chocolate pudding and pie filling
Pinch of salt
2 eggs
1 tsp baking soda
1 ¼ cups of flour
Method:
1. Preheat the oven to 180 deg. Grease and flour a 8” cake pan.
2. In a saucepan over medium heat, begin melting the butter.
3. As the butter is melting stir in half the choc chips.
4. When the choc is half melted, remove from the heat and keep stirring until the
butter and choc are fully melted.
5. Stir in the sugar, milk, pudding mix, salt and eggs.
6. Add the sieved baking soda and flour. Blend in well.
7. Stir in the rest of the choc chips.
8. Pour & scrape the batter into the pan and bake for about one hour, or until a
5. Stir in the sugar, milk, pudding mix, salt and eggs.
6. Add the sieved baking soda and flour. Blend in well.
7. Stir in the rest of the choc chips.
8. Pour & scrape the batter into the pan and bake for about one hour, or until a
tester inserted in the centre comes out still slightly sticky.
9. Cool in the pan on a rack for at least 10 minutes before turning it out to cool for
9. Cool in the pan on a rack for at least 10 minutes before turning it out to cool for
another 10 minutes.
Frosting for Cake
Ingredients:
Frosting for Cake
Ingredients:
250 g Chocolate Couverture
½ cup cream in a saucepan
70 g butter
Method:
1. Place all the above ingredients into a saucepan over simmering water
2. Stir until melt and smooth
3. Remove aside to cool completely and then beat up with mixer until thick and
½ cup cream in a saucepan
70 g butter
Method:
1. Place all the above ingredients into a saucepan over simmering water
2. Stir until melt and smooth
3. Remove aside to cool completely and then beat up with mixer until thick and
fluffy
4. Spread over cake.
4. Spread over cake.
TIRAMISU
INGREDIENTS (serves 8)
125 ml whipping cream
3 eggs
50g sugar
250g mascarpone cheese
125ml cold instant espresso coffee, cooled
16 small sponge fingers
Cooca powder for dusting
(Optional) 25ml liquor
Method
1. Mixing Bowl A: Using the balloon whisk, whisk cream, starting at low speed to prevent splattering and gradually increasing to high speed. Whisk until soft peaks form.
2. Separate the yolk and white from all the 3 eggs.
3. Mixing Bowl B: Using the balloon whisk, whisk the egg yolk with 25g sugar until fluffy. Start at low speed then gradually increase to high speed. If it leaves a ribbon trail when dropped from the whisk, it's done.
4. Mixing Bowl C: Whisk the egg white with 25g sugar until fluffy.
5. Add liquor (optional) into Mixing Bowl B (e.g. Tia Marie, Kahlua, brandy). Slowly add mascarpone cheese, 2 tbsp. at a time and fold into the mixture manually until soft.
6. Using the whipped cream in Mixing Bowl A, fold in manually into Mixing Bowl B.
7. Using the egg white in Mixing Bowl C, fold in manually into Mixing Bowl B.
8. Pour coffee into a shallow dish. Dip sponge fingers into the coffee. The sponge fingers should be fairly well soaked but not soggy.
9. Line base of container with sponge fingers, then spread the layer of mascarpone mixture over. Repeat, alternating between the sponge fingers and mascarpone mixture. This should end with the mascarpone as the top layer.
10. Chill in refrigerator for at least 1 hour before serving. Dust with cocoa powder before serving.
INGREDIENTS (serves 8)
125 ml whipping cream
3 eggs
50g sugar
250g mascarpone cheese
125ml cold instant espresso coffee, cooled
16 small sponge fingers
Cooca powder for dusting
(Optional) 25ml liquor
Method
1. Mixing Bowl A: Using the balloon whisk, whisk cream, starting at low speed to prevent splattering and gradually increasing to high speed. Whisk until soft peaks form.
2. Separate the yolk and white from all the 3 eggs.
3. Mixing Bowl B: Using the balloon whisk, whisk the egg yolk with 25g sugar until fluffy. Start at low speed then gradually increase to high speed. If it leaves a ribbon trail when dropped from the whisk, it's done.
4. Mixing Bowl C: Whisk the egg white with 25g sugar until fluffy.
5. Add liquor (optional) into Mixing Bowl B (e.g. Tia Marie, Kahlua, brandy). Slowly add mascarpone cheese, 2 tbsp. at a time and fold into the mixture manually until soft.
6. Using the whipped cream in Mixing Bowl A, fold in manually into Mixing Bowl B.
7. Using the egg white in Mixing Bowl C, fold in manually into Mixing Bowl B.
8. Pour coffee into a shallow dish. Dip sponge fingers into the coffee. The sponge fingers should be fairly well soaked but not soggy.
9. Line base of container with sponge fingers, then spread the layer of mascarpone mixture over. Repeat, alternating between the sponge fingers and mascarpone mixture. This should end with the mascarpone as the top layer.
10. Chill in refrigerator for at least 1 hour before serving. Dust with cocoa powder before serving.
Butter Cupcakes with Blueberry Filling
Makes 12 small cupcakes
Ingredients:
- 120g butter, at room temperature 180g
- 100g castor sugar 150g
- 2 eggs, lightly beaten 3
- 1/2 tsp vanilla essence ¾ tsp
- 120g self raising flour, sifted 180g
- 4 tbsp milk 6 tbsp
- 60-80g blueberry pie filling 90-120g
Method:
1) Line small muffin tray with paper cups, or get ready nut and party cups.
2) Combine butter and sugar in a mixing bowl. Beat with the paddle attachment of
mixer at medium-high speed until light and creamy. Scrap mixture down from the
sides of the mixing bowl once in a while to ensure mixture is evenly mixed.
3) Gradually beat in eggs, mixing well before each addition. Add in essence.Fold in
flour and milk to make a soft dropping consistency.
4) Spoon one tablespoon of batter into each baking cup. Using a teaspoon, spoon
blueberry filling into centre of mixture. Top with another tablespoon of mixture,
or more, to enclose the filling and such that each cup is 2/3 filled.
5) Bake in preheated oven at 170 degC for 15 minutes or until cooked when tested
with a skewer inserted into the centre of cupcake comes out clean.
6) Cool on wire rack. Serve or store in air tight container.
Blueberry Cake with Crunchy Topping
Crunchy Topping
130 g flour
100 g brown sugar
100 g unsalted butter, chopped
100 g macadamia nuts, chopped.
Prepare the crunchy topping first by rubbing together the flour, butter and sugar till they look like coarse bread crumbs.
Lastly add in the chopped nuts and stir till they are well mixed.
Cake Layer
130 g unsalted butter, softened
130 g caster sugar
2 nos. eggs, beaten
1 tbsp Irish Cream Bailey's
250 g self-raising flour
120 mls UHT milk
one and a half packets fresh/frozen blueberries
Method:
1. Pre-heat oven at 180 degree C.
2. Line a 9 inch baking pan.
3. Beat butter and sugar till light and fluffy.
4. Add in the beaten eggs, Irish Cream and milk in three portions.
5. Stir in the flour in three portions till the mixture is well mixed.
6. Pour batter into the baking pan and place the blueberries on top of the batter.
7. Place the crunchy topping over the blueberries.
8. Bake the cake for 50 minutes or till inserted skewer comes out clean.
9. Remove cake from baking pan and completely cool before cutting and storing.
BLUEBERRY MUFFINS
yields : 13 muffins
Ingredients:
(A)
290g plain flour
1 tbsp baking powder
*(I used 290g self-raising flour)
(B)
230g caster sugar (I used 200g)
(C)
3 eggs
120ml fresh milk
200g melted butter (I used canola oil)
1tsp vanilla essence
(D)
200g blueberry pie filling
Method:
1. Preheat oven to 190deg. (I set at 180deg)
2. Sieve ingredients (A) into a big mixing bowl. Add in ingred (B), mix well.
3. Add in ingredients (C) slowly, beat with a ballon whisk to combine ingred.
4. Spoon no. (3) into a piping bag. Pipe mixture into paper-lined tart moulds till
yields : 13 muffins
Ingredients:
(A)
290g plain flour
1 tbsp baking powder
*(I used 290g self-raising flour)
(B)
230g caster sugar (I used 200g)
(C)
3 eggs
120ml fresh milk
200g melted butter (I used canola oil)
1tsp vanilla essence
(D)
200g blueberry pie filling
Method:
1. Preheat oven to 190deg. (I set at 180deg)
2. Sieve ingredients (A) into a big mixing bowl. Add in ingred (B), mix well.
3. Add in ingredients (C) slowly, beat with a ballon whisk to combine ingred.
4. Spoon no. (3) into a piping bag. Pipe mixture into paper-lined tart moulds till
3/4 full. Arrange on a baking tray. (I didn't follow. I used a measuring cup)
5. Spoon ingredients (D) into another piping bag. Pipe some filling into no. (4). Use a
toothpick to create a swirling effect.
6. Bake no.(5) in the preheated oven for 20-25 mins or until Cool on wire racks.
Matcha Chiffon Cake
For 20cm/8″ pan
Ingredients :
85g Cake Flour
3g Baking Powder
7g Matcha Powder
3 Egg Yolks
40g Caster Sugar
Pinch of Salt
35ml vegetable oil
20ml orange juice
30ml water
4 Egg Whites
70g Caster Sugar
1/4 tsp Cream of Tartar
Method :
1. Preheat oven to 180C
2. Sift flour, baking powder and matcha powder together, and set aside.
3. Put egg yolks in a large bowl, whisk lightly, add 40g granulated sugar, salt, corn oil, orange juice, water and mix well.
4. Combine the yolk mixture and flour together till smooth and set aside.
5. in another bowl, whip egg whites with cream of tartar and add in 70g of sugar gradually and whip till stiff peaks form.
6. Fold egg-white mixture 1/2 into the batter, and mix them with spatula gently, and then fold in the remaining 1/2.
7. Pour batter into the pan, and smooth the top.
8. Bake for 45minutes.
9. Remove cake from oven; invert the pan over a glass soda bottle till the cake completely cools down.
10. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake.
Notes :
Recipe adapted from Naoko/Flickr but I’ve made a few changes to :
- Instead of lemon juice, I added 1/4 tsp Cream of Tartar.
- Find it a little too sweet so I cut down the sugar from 50g to 40g.
- I added one more egg white.
- I sift the Matcha powder together with flour
For 20cm/8″ pan
Ingredients :
85g Cake Flour
3g Baking Powder
7g Matcha Powder
3 Egg Yolks
40g Caster Sugar
Pinch of Salt
35ml vegetable oil
20ml orange juice
30ml water
4 Egg Whites
70g Caster Sugar
1/4 tsp Cream of Tartar
Method :
1. Preheat oven to 180C
2. Sift flour, baking powder and matcha powder together, and set aside.
3. Put egg yolks in a large bowl, whisk lightly, add 40g granulated sugar, salt, corn oil, orange juice, water and mix well.
4. Combine the yolk mixture and flour together till smooth and set aside.
5. in another bowl, whip egg whites with cream of tartar and add in 70g of sugar gradually and whip till stiff peaks form.
6. Fold egg-white mixture 1/2 into the batter, and mix them with spatula gently, and then fold in the remaining 1/2.
7. Pour batter into the pan, and smooth the top.
8. Bake for 45minutes.
9. Remove cake from oven; invert the pan over a glass soda bottle till the cake completely cools down.
10. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake.
Notes :
Recipe adapted from Naoko/Flickr but I’ve made a few changes to :
- Instead of lemon juice, I added 1/4 tsp Cream of Tartar.
- Find it a little too sweet so I cut down the sugar from 50g to 40g.
- I added one more egg white.
- I sift the Matcha powder together with flour
Cocoa Snowball
Ingredients:
95g butter
35g icing sugar
110g cake flour
15g cocoa powder
50g walnut, chopped
Ingredients:
95g butter
35g icing sugar
110g cake flour
15g cocoa powder
50g walnut, chopped
Method :
1. Bake the chopped walnuts at 150 degrees for 8 mins, leave it aside to cool.
1. Bake the chopped walnuts at 150 degrees for 8 mins, leave it aside to cool.
2. Cream butter and icing sugar till white and fluffy.
3. Fold in sifted flour and cocoa powder well.
3. Fold in sifted flour and cocoa powder well.
4. Add in chopped walnuts and mixed well.
5. Put the soft dough into a plastic bag, pat it flat and put inside the fridge for 20
5. Put the soft dough into a plastic bag, pat it flat and put inside the fridge for 20
mins.
6. You could either lightly roll out the dough into long strips and cut them into small
6. You could either lightly roll out the dough into long strips and cut them into small
portion or use a tsp scoop to measure the amount of dough, roll round.
7. Bake on parchment paper at 190 degrees for 15 mins.
Peanut butter muffin
Ingredients:
2 eggs
60g caster sugar
50g salad oil
100g super chunk peanut butter
60g milk
100g cake flour
1 tsp baking powder
Method:
1. Beat eggs and sugar well.
2. Add in salad oil and mix well.
3. Add in peanut butter and milk, mix well.
4. Fold in sifted cake flour and baking powder.
5. Fill muffin cases till 3/4 full.
6. Bake at 190 degrees for 25 – 30 mins.
60g caster sugar
50g salad oil
100g super chunk peanut butter
60g milk
100g cake flour
1 tsp baking powder
Method:
1. Beat eggs and sugar well.
2. Add in salad oil and mix well.
3. Add in peanut butter and milk, mix well.
4. Fold in sifted cake flour and baking powder.
5. Fill muffin cases till 3/4 full.
6. Bake at 190 degrees for 25 – 30 mins.
Chocolate Baileys Slices
Ingredients: (Makes about 15)
125g butter, chopped
200g dark eating chocolate, chopped
110g caster sugar
170g coarsely chopped raisins
2 eggs, beaten lightly
225g plain flour, sifted
1 tbsp Baileys
Method:
125g butter, chopped
200g dark eating chocolate, chopped
110g caster sugar
170g coarsely chopped raisins
2 eggs, beaten lightly
225g plain flour, sifted
1 tbsp Baileys
Method:
Preheat oven to moderately slow. Grease 20cm X 30cm lamington pan.
Combine butter, chocolate, sugar and raisins in medium saucepan; stir over low heat until chocolate is melted. Cool to room temperature.
Stir in remaining ingredients; mix well; spread mixture into prepared pan.
Bake in moderately slow oven for about 30 mins or until just firm; cool in pan.
Combine butter, chocolate, sugar and raisins in medium saucepan; stir over low heat until chocolate is melted. Cool to room temperature.
Stir in remaining ingredients; mix well; spread mixture into prepared pan.
Bake in moderately slow oven for about 30 mins or until just firm; cool in pan.
Tip: This recipe can be made a week ahead; store in an airtight container.
Mango Yoghurt Buttercake
Ingredients:
100g dried mangoes, 50g
250g butter 125g
230g caster sugar 115g
5 eggs 150g
120ml yoghurt 60ml
315g flour 157.5g
1 tsp baking powder 0.5tsp
1/3tsp bicarbonate soda 1/6tsp
1 tsp vanilla essence 0.5tsp
Method:
1) Preheat oven to 175 degree C.
2) Dice the dried mangoes and reconstitute with 2 tbsp of very hot water to soften.
3) Sift flour, baking powder and bicarbonate soda together.
4) Cream the butter and sugar till fluffy.
5) Beat in the egg, one at a time, and cream till smooth and light.
6) Mix in the yoghurt and flour alternately and finally add in the mangoes.
7) Pour into a greased and lined 9" round tin and bake for 60 minutes or till a skewer inserted in the middle comes out clean.
8) Cool cake in tin for 10 minutes before removing to a rack to continue the cooling.
Note: I baked mine in three disposable paper trays for 35 minutes.
Honey Sweet Corn Muffins
Ingredients:
110 g Butter 165g
60 g Sugar 90g
6 tbsp Honey 9tbsp
2 pcs Eggs 3
½ tsp Salt 3/4 tsp
165 g All-purpose flour 247.5g
90 g Corn flour 135g
1 tsp Baking powder 1.5tsp
120 ml Milk 180g
5-6 tbsp Canned sweet corn 9tbsp
Method:
1. Lightly grease the muffin tin or line with paper cups. Place all-purpose flour, corn flour, salt and baking powder in a bowl. Preheat the oven to 190C/375F.
2. Beat the butter and sugar in a mixing bowl until creamy and fluffy. Add the eggs and continue beating until combined. Finally add in honey and milk. Mix them until all well combined.
3. Sift the dry ingredients to the honey mixture. Stir the mixture only until the dry ingredients are moistened. Add the sweet corns.
4. Spoon into the prepared muffin tin, filling each cup two-thirds full. Bake in the preheated 190C/375F oven for 20-25 minutes, or until golden brown.
http://schneiderchen.de/317Honey-Sweet-Corn-Muffins.html
MAYONNAISE CHOCOLATE CAKE
Ingredients:
110g mayonnaise 165g
125ml buttermilk 187.5g
1 tsp vanilla essence 1.5tsp
120g all-purpose plain flour 180g
20g cocoa powder 30g
1-1/2 tsp bicarbonate soda 2 ¼ tsp
110g sugar 165g
Method:
1) Line a 7" square baking tin with parchment paper (no need to grease).
2) Sift flour, cocoa and bicarbonate soda together.
3) Place the sugar and sifted flour mixture into a bowl.
4) In a separate bowl, mix the mayo, vanilla essence and buttermilk till smooth.
5) Add mayo mixture to the flour and mix till the batter is smooth.
6) Pour mixture into prepared pan and bake at 170 deg C for 20-25 minutes.
Note:
a) If you have no buttermilk, you can add 1-1/2 tsp of lemon juice to a glass of milk
3) Place the sugar and sifted flour mixture into a bowl.
4) In a separate bowl, mix the mayo, vanilla essence and buttermilk till smooth.
5) Add mayo mixture to the flour and mix till the batter is smooth.
6) Pour mixture into prepared pan and bake at 170 deg C for 20-25 minutes.
Note:
a) If you have no buttermilk, you can add 1-1/2 tsp of lemon juice to a glass of milk
to make up to 125ml.
b) For a taller cake, make 1.5 times the recipe above and bake 40 minutes.
Pretzels
Ingredients:
(A)
250ml warm water
½ tablespoon yeast
210g All purpose flour
40g powdered sugar
½ teaspoon salt
1 teaspoon Olive oil
(B)
Bath (Add together and stir till dissolved)
240ml warm water
1 tablespoon baking soda
(C)
Cinnamon topping (Mix together)
50g Brown sugar
1 teaspoon cinnamon
Melted butter (brush on pretzels after baking)
Steps:
Mix all ingredients in (A) and knead by hand for about 5 to 10 minutes, till dough is elastic, smooth and non-sticky. Alternatively, just use your stand mixer.
(A)
250ml warm water
½ tablespoon yeast
210g All purpose flour
40g powdered sugar
½ teaspoon salt
1 teaspoon Olive oil
(B)
Bath (Add together and stir till dissolved)
240ml warm water
1 tablespoon baking soda
(C)
Cinnamon topping (Mix together)
50g Brown sugar
1 teaspoon cinnamon
Melted butter (brush on pretzels after baking)
Steps:
Mix all ingredients in (A) and knead by hand for about 5 to 10 minutes, till dough is elastic, smooth and non-sticky. Alternatively, just use your stand mixer.
Put the kneaded dough into an oiled bowl, cover with a cling wrap and let it proof until double in size.
Preheat oven to 220 degrees C.
Divide the risen dough to 9 portions, form them into pretzels.
Dip each pretzel into the bath solution (B) and then let it dry on a tea towel to absorb the extra water for about 1min
Transfer the pretzels on to baking tray, bake for 10mins.
Remove from oven, brush with melted butter and top them with Cinnamon Topping (C)
Preheat oven to 220 degrees C.
Divide the risen dough to 9 portions, form them into pretzels.
Dip each pretzel into the bath solution (B) and then let it dry on a tea towel to absorb the extra water for about 1min
Transfer the pretzels on to baking tray, bake for 10mins.
Remove from oven, brush with melted butter and top them with Cinnamon Topping (C)
CHRYSANTHEMUM TEA LOAF
Ingredients: Makes 1 loaf
300g cake flour
2 tsp baking powder
½ tsp salt
125ml strong chrysanthemum tea (from approx. 20g chrysanthemum. Note 1)
250g unsalted butter
150g sugar
4 eggs
Method:
1. Preheat oven at 180 degC. Prepare and grease a loaf pan.
2. Sift flour, baking powder and salt into a mixing bowl. Set aside.
3. In another mixing bowl, beat butter and castor sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition, scraping down the
bowl once or twice.
5. Add the sifted dry ingredients and the chrysanthemum tea alternately, in 3
batches. When all the ingredients are added, beat well for 1 minute to blend
thoroughly. Scrape the batter down once or twice during the final mixing.
6. Scrape the batter into the prepared pan and smooth the top with a small
offset spatula.
7. Bake for about 40 minutes, or until a skewer test clean.
8. Remove cake from oven. Cool for 5 minutes before turning it on to a wire
rack to cool completely.
9. Cut and serve.
Notes:
1. Increase this amount for stronger flavour.
http://jodelibakery.netfirms.com/
"Chocolate Valentino" Flourless Chocolate Cake
Ingredient:
* 250gm dark chocolate converture
* 75gm unsalted butter
* 3 eggs, separated
Method:
1. Double-boil chocolate & butter together till melted. Cool completely.
2. Beat egg yolks lightly, stir into melted chocolate.
3. Add a pinch of salt into egg whites, beat on high speed till stiff.
4. Fold into 1/3 of egg white foam into chocolate mixture. Pour the batter into the
balance egg white foam. Fold till evenly mix.
5. Line a 7" pan, bake in preheated oven at 180 deg cel for 30mins. Cool completely
Fit 7″ mould
Adapted from Kevin Chai – Chiffon Cake is done
Ingredients:
Egg Yolk Batter
1 tbsp instant coffee powder
30ml milk (original recipe call for 20ml milk)
2 egg yolks
20g caster sugar
20ml cooking oil
40g cake flour (original recipe call for self-raising flour)
1/4 tsp baking powder
Egg White Foam
3 egg whites (original recipe call for 2 egg whites)
1/4 tsp cream of tartar
40g caster sugar (original recipe call for 50g, I find his recipe a little too sweet)
Method:
1. Stir instant coffee powder with milk until melted. Combine with egg yolks, sugar and oil together.
1. Stir instant coffee powder with milk until melted. Combine with egg yolks, sugar and oil together.
2. Fold in flour and set aside.
3. Beat egg whites and cream of tartar until mixture is foamy. Add in sugar gradually and beat until stiff peak.
4. Gently fold beaten egg white into egg yolk batter until blended.
5. Pour into ungreased 7″ mould and bake in a pre-heated oven for 30 mins or until cooked.
6. Invert cake to cool before removing.
Peanut Butter Cupcakes
Ingredients:
225g cake flour
1 tsp baking powder
½ tsp baking soda
190g sugar
60g unsalted butter, cut into pieces
50g creamy peanut butter
2 eggs, beaten
1 cup nonfat yogurt
Chopped nuts for sprinkling (optional)
Method:
1) Have all ingredients at room temp. Preheat oven to 180C and grease or line a 12-
cup muffin tin.
2) Sift together cake flour, baking powder and baking soda.
3) Cream butter and peanut butter and sugar until light and fluffy. Dribble in eggs
slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture, followed by ½ the yogurt. Beat
in 1/2 of the remaining flour mixture, then remaining yogurt and the last of the
flour, scrapping down the sides of the bowl as necessary.
5) Divide the mixture between 12 muffin cups. Sprinkle nuts on top, if using.
6) Bake for 30 to 35 mins or until top is light golden brown and skewer inserted
comes out clean.
7) Cool in pan for 5 mins. Unmold and cool completely.
Note: depending on the brand of peanut butter used, the amount of sugar may have to be adjusted accordingly. I used Skippy's and 190g is just nice for me.
Cornmeal Raisin Cookies
What you’ll need:
170 g butter, softened
135 g white sugar
1 egg
190 g all-purpose flour
60 g cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of 1 orange(about 1 teaspoon- 1 1/2 teaspoon)
70 g raisins
What to do:
1. In a large bowl, blend butter and sugar until creamy. Add egg and beat well.
2. In another bowl, stir together flour, cornmeal, baking powder and salt; gradually add to butter mixture. Add orange rind and blend thoroughly. Stir in the raisins.
3. Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.
4. Scoop out 1 tablespoon of dough and roll into a ball between your palms. Place 1 inch apart on lightly greased cookie sheet, then flatten slightly.
5. Bake in 350 degree F (175 degrees C) oven for 15-19 minutes or until edges are golden. Store in airtight container.
Notes:
1. You may reduce sugar to about 110g if you do not want it to be too sweet. The
original was 150grams.
2. The time required for the baking is dependent on the thickness and size of your
cookie. Mine was rather large and thick, so it took a bit longer. Adjust
accordingly.
Mango sago dessert
Ingredients (serves 4 to 6):
80g sago pearls
250ml water
3 tbsp sugar
3 honey mangoes, peeled and cubed
400ml packet mango juice
125ml evaporated milk
Pomelo or grapefruit, peeled and divided into segments
Method:
1. Bring a pot of water to the boil. Add the sago pearls and cook over low heat,
stirring constantly.
2 Remove from heat when the pearls turn translucent. Rinse them under running
water. Drain and set aside.
3. Boil 250ml of water with the sugar. Remove from heat when the sugar is
dissolved and add the mangoes, mango juice and evaporated milk. Stir to mix well.
4. Add the sago pearls and mix well.
5. Chill for 1 hour and top with pomelo or grapefruit before serving.
http://bloggersrecipe.blogspot.com/2009/01/mango-sago-dessert.html
Low Fat Mango Yoghurt Pudding
Ingredients:
400ml Low fat natural/mango flavoured yoghurt 200ml
500ml Hi-cal low fat milk 250ml
500g mango puree 250ml
90g castor sugar 45g
200g cubed fresh mangoes (adjust amount accordingly) 100g
100ml water 50ml
30g gelatin powder 15g
Method:
1. Heat milk with sugar till sugar just dissolved. Remove from heat and leave to cool.
Ingredients:
400ml Low fat natural/mango flavoured yoghurt 200ml
500ml Hi-cal low fat milk 250ml
500g mango puree 250ml
90g castor sugar 45g
200g cubed fresh mangoes (adjust amount accordingly) 100g
100ml water 50ml
30g gelatin powder 15g
Method:
1. Heat milk with sugar till sugar just dissolved. Remove from heat and leave to cool.
2. Stir mango puree and yoghurt into cooled milk. Strain for a smoother texture.3. Dissolve gelatin in 100ml hot water.4. Stir cooled gelatin solution into mango yoghurt mixture. Blend well.
5. Pour 1/2 mango yoghurt mixture into jelly mould, chill for 20 minutes, top with
cubed mangoes and pour in the remaining mango yoghurt mixture.
6. Chill for 3 hours before serving.
Notes:
You can do half recipe by reducing all amounts by 50%.
http://wlteef.blogspot.com/2005/06/low-fat-mango-yoghurt-pudding.html
Notes:
You can do half recipe by reducing all amounts by 50%.
http://wlteef.blogspot.com/2005/06/low-fat-mango-yoghurt-pudding.html
Orange, Apple & Wolfberry Muffins
Ingredients: (21 cuppies or 15 muffins all 80% full after baked)
360g plain flour 180g
3 tsp baking powder 1.5tsp
120g castor or fine sugar 60g
4 eggs 2
120g melted butter 60g
180ml freshly squeezed orange juice, unsieved (from 2 oranges) 90ml
180ml water 90ml
1 tblsp orange zest (from 1 orange) ½ tbsp
1 tsp vanilla essence ½ tsp
50g wolfberrry fruits 25g
1 apple (peeled and diced) (I use green apple) ½ apple
Method:
1. Preheat oven to 200°C.
2. Sift flour and baking powder into a mixing bowl. Add sugar and stir to mix well.
3. In another bowl, beat the eggs, add in melted butter, orange juice, water, orange
Ingredients: (21 cuppies or 15 muffins all 80% full after baked)
360g plain flour 180g
3 tsp baking powder 1.5tsp
120g castor or fine sugar 60g
4 eggs 2
120g melted butter 60g
180ml freshly squeezed orange juice, unsieved (from 2 oranges) 90ml
180ml water 90ml
1 tblsp orange zest (from 1 orange) ½ tbsp
1 tsp vanilla essence ½ tsp
50g wolfberrry fruits 25g
1 apple (peeled and diced) (I use green apple) ½ apple
Method:
1. Preheat oven to 200°C.
2. Sift flour and baking powder into a mixing bowl. Add sugar and stir to mix well.
3. In another bowl, beat the eggs, add in melted butter, orange juice, water, orange
zest and vanilla essence. Mix well.
4. Pour the liquid mixture into the flour mixture and combine well before adding
4. Pour the liquid mixture into the flour mixture and combine well before adding
wolfberry and apples.
5. Pour the batter into cups and bake for about 25-30 minutes until top is lightly
5. Pour the batter into cups and bake for about 25-30 minutes until top is lightly
browned.
Note:
- Just use a spoon and stir to mix as the batter is rather liquid.
- The batter does not rise very much. I filled my cups 2/3 full and the muffins did not reach the rim after baked. You can fill to about 80-85%. Do note that the number of muffins/cuppies yielded (as stated above) is based on 2/3 full batter.
- The muffins will be bright orangy-yellow after baked.
The orginal recipe uses milk, but I've changed it to use orange juice and water instead. I've also increased the amount of wolfberry since these are good for kids too. I'm very happy with the result and will do these again in future. The muffins would probably be a hit with kids with its tangy flavour and loads of goodness!
http://pureenjoyment.blogspot.com/2008/03/orange-lovers.html
Note:
- Just use a spoon and stir to mix as the batter is rather liquid.
- The batter does not rise very much. I filled my cups 2/3 full and the muffins did not reach the rim after baked. You can fill to about 80-85%. Do note that the number of muffins/cuppies yielded (as stated above) is based on 2/3 full batter.
- The muffins will be bright orangy-yellow after baked.
The orginal recipe uses milk, but I've changed it to use orange juice and water instead. I've also increased the amount of wolfberry since these are good for kids too. I'm very happy with the result and will do these again in future. The muffins would probably be a hit with kids with its tangy flavour and loads of goodness!
http://pureenjoyment.blogspot.com/2008/03/orange-lovers.html
Kaya swirl cupcakes
Ingredients (makes 12):
140g butter, softened
3/4 cup sugar
3 eggs, at room temperature
1/2 tsp vanilla essence
200g plain flour
1/4 tsp salt
2 tsp baking powder
Method:
1. Pre-heat oven to 180 deg C.
2. Line 12 muffin tins with paper liners.
3. Sift flour, salt and baking powder together into a bowl.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Add the eggs in one at a time until fully incorporated — don’t worry if the batter doesn’t look smooth. Add the vanilla essence.
6. Stir in the sifted flour, salt and baking powder until no flour remains.
7. Using an ice-cream scoop, fill the muffin liners with batter. Each should come up to three-quarters full.
8. Top each cake with a heaped teaspoon of kaya and swirl it in using a toothpick.
9. Bake for 20 minutes, then remove and leave on a wire rack to cool.
Tips:
Recipe uses FairPrice Hainanese Kaya with Honey ($2.19) available at all FairPrice supermarkets.
http://bloggersrecipe.blogspot.com/2008/11/kaya-swirl-cupcakes.html
Green Tea Muffin
Ingredient:
120gm unsalted butter
150gm sugar
2 eggs, beaten
12oml milk
1 tsp vanilla essence
215gm self-raising flour
2 tsp baking powder
5-8gm green tea powder
60gm ground almond
red bean paste (optional)
Method:
1. Melt butter over low heat. Stir in sugar, eggs, milk and vanilla essence.
2. Sift flour, baking powder, green tea powder and combine with ground almond.
Fold into egg mixture. Do not over mix.
Fold into egg mixture. Do not over mix.
3. Spoon the batter into muffin cups. Bake at preheated oven at 180 deg cel for
25- 28mins.
25- 28mins.
http://pengskitchen.blogspot.com/2008/09/green-tea-muffin.html
Extremely Easy Chocolate Glaze
Ingredients:
1 cup good quality semi-sweet chocolate chips
1 can condensed milk
1t vanilla essence
1T Nescafe Gold (optional)
Method:
1) Heat condensed milk in saucepan over medium heat until warm state. Add in chocolate chips. Stir constantly to combine until chocolate chips are melted and the mixture is smooth. Add coffee powder and stir until it dissolves.
2) Remove from heat and stir in vanilla. Cool slightly until desired spreading consistency before glazing over cakes.
Chocolate Ganache:
Ingredients:
95g chocolate (I used Valrhona 66% dark chocolate)
25g butter
55g skim milk
Method:
1. Warm butter and chopped chocolate over a basin of hot water and stir till a smooth chocolate paste is formed.
25g butter
55g skim milk
Method:
1. Warm butter and chopped chocolate over a basin of hot water and stir till a smooth chocolate paste is formed.
2. Stir in milk a third at a time.
3. Stirring the ganache constantly till it is slightly warm, smooth and runny, pour this ganache over the chilled and set cake from above. Tilt pan left and right gently to even out the ganache. Chill till set.
Molten Chocolate Cake
Ingredients:
65gm butter
110gm dark chocolate
2 eggs
2 egg yolks
40gm sugar
15gm cake flour
Method:
1. Put the butter and chocolate in a heatproof bowl. Set in a saucepan filled with water over low heat. Stir occasionally until the mixture melts. Set aside to cool. (i microwave the mixture for 1min).
2. Grease 6 moulds with shortening and dust them with flour. Tap to remove the excess.
3. In a bowl, beat the eggs, egg yolk and sugar until light and fluffy.
4. Combine the cooled chocolate mixture with the egg mixture and mix well. Add the flour and mix well.
5. Pour the batter into the moulds until 3/4 full. Refridge till set. Bake in preheated oven 180 deg cel for 6 mins. Gently unmould them (i use a toothpick to loosen the edge) and serve with vanilla ice-cream or fruits.
http://pengskitchen.blogspot.com/2008/10/molten-chocolate-cake.html
For 20cm/8″ pan
Ingredients :
85g Cake Flour
3g Baking Powder
7g Matcha Powder
3 Egg Yolks
40g Caster Sugar
Pinch of Salt
35ml vegetable oil
20ml orange juice
30ml water
4 Egg Whites
70g Caster Sugar
1/4 tsp Cream of Tartar
Method :
1. Preheat oven to 180C
2. Sift flour, baking powder and matcha powder together, and set aside.
3. Put egg yolks in a large bowl, whisk lightly, add 40g granulated sugar, salt, corn oil, orange juice, water and mix well.
4. Combine the yolk mixture and flour together till smooth and set aside.
5. In another bowl, whip egg whites with cream of tartar and add in 70g of sugar gradually and whip till stiff peaks form.
6. Fold egg-white mixture 1/2 into the batter, and mix them with spatula gently, and then fold in the remaining 1/2.
7. Pour batter into the pan, and smooth the top.
8. Bake for 45minutes.
9. Remove cake from oven; invert the pan over a glass soda bottle till the cake completely cools down.
10. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake.
Notes :1. Preheat oven to 180C
2. Sift flour, baking powder and matcha powder together, and set aside.
3. Put egg yolks in a large bowl, whisk lightly, add 40g granulated sugar, salt, corn oil, orange juice, water and mix well.
4. Combine the yolk mixture and flour together till smooth and set aside.
5. In another bowl, whip egg whites with cream of tartar and add in 70g of sugar gradually and whip till stiff peaks form.
6. Fold egg-white mixture 1/2 into the batter, and mix them with spatula gently, and then fold in the remaining 1/2.
7. Pour batter into the pan, and smooth the top.
8. Bake for 45minutes.
9. Remove cake from oven; invert the pan over a glass soda bottle till the cake completely cools down.
10. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake.
Recipe adapted from Naoko/Flickr but I’ve made a few changes to :
- Instead of lemon juice, I added 1/4 tsp Cream of Tartar.
- Find it a little too sweet so I cut down the sugar from 50g to 40g.
- I added one more egg white.
- I sift the Matcha powder together with flour
Lemon Cream Cheese Cupcakes
Ingredients:(Makes 12)
130g cake flour
½ tsp baking soda
½ tsp baking powder
130g cream cheese, at room temperature
135g butter, at room temperature (reduced to 100g)
145g castor sugar (reduced to 100g)
1 tsp grated lemon rind (increased to 2 tsp)
2 eggs, at room temperature
1 tablespoon lemon juice
**my modification in teal
Steps:
Preheat oven to 175 Degree C and line muffin pan with paper cups.
Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
Cream butter and cream cheese until light and creamy for 8-10 minutes.
Add castor sugar and continue to mix until light and fluffy.
Beat in eggs, one at a time.
Stir in lemon rind and lemon juice.
Finally, fold in sifted flour into mixture.
Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.
Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan. Cool on wire rack.
Corn Muffins
Ingredients:
120g Butter
135g Sugar (reduced the sugar to 70g and it tasted just nice for my family)
60g Honey
2 Eggs
120g Milk
190g Plain Flour
90g Cornmeal
½ tsp Baking Powder
130g Corn Kernel (frozen type)
Steps:
Preheat oven to 200 Degree C. Grease baking pan (if making corn bread)
Sift plain flour, baking powder and cornmeal, set aside.
Mix together butter, sugar, honey, milk and egg.
Add in Sifted mixture and corn kernel, mix till just combined.
Pour mixture into greased pan or muffin cups.
Bake for 35-40mins (corn bread), 20-25mins (muffins) or till an inserted skewer comes out clean.
http://amandalwh.wordpress.com/category/recipes/muffins-and-cupcakes/
Cheese Cupcake
Ingredients :
100g self-raising flour
2 t baking powder
110g butter (diced small)
100g castor sugar
2 eggs (large, beaten with a fork)
50g cheddar cheese (finely grated)
1 tsp milk
Topping :
40g Parmesan cheese (grated)
Method :
(1) Sift self-raising flour & baking powder together
(2) Cream butter & sugar for 2 minutes. Add eggs & sifted dry ingredients. Turn electric mixer on medium speed for 2 minutes. Beat in grated cheese & milk
(3) Using a medium-sized ice-cream scoop, place a scoop of batter in the centre of each of the paper cases
(4) Sprinkle top with grated Parmesan cheese
(5) Bake in preheated oven at 175ºC for 20 minutes or until topping is golden
Note :
Cheddar is a popular cheese with a unique “nutty” flavour. To grate a small amount for use, cut the required amount of cheddar form the block into small cubes. Place in a small chopper bowl & blend until crumbly like breadcrumbs. You can also grate the whole block cut into cubes in a food processor. Measure out the amount required & freeze the remainder for future use
Parmesan cheese has a strong flavour. Buy in block & grate as required. The flavour of fresh parmesan is far superior to the packaged pre-grated variety
http://yewyen.vox.com/library/posts/tags/cakes/
Pandan Cup Cake
Ingredients:
Optima flour : 200g
Egg : 130g
Coconut milk : 65g
Pandan paste : ½ tsp
Method:
1) Place all ingredient in a mixing bowl
2) Beat at high speed for 10 min
3) Pour batter into prepared paper cups in mould
4) Bake at 200°C pre-heated oven for 15 min.
http://fenyingrecipe.blogspot.com/search/label/%E8%9B%8B%E7%B3%95
Buttermilk Cupcakes
Ingredients:
250 gm. Butter
200 gm. sugar
3 eggs
125 gm. (1/2 cup) Buttermilk or yoghurt
1 1/2 cups Self-raising flour
1 tsp. Vanilla extract
Method:
(1) Cream butter and sugar till light and fluffy.
250 gm. Butter
200 gm. sugar
3 eggs
125 gm. (1/2 cup) Buttermilk or yoghurt
1 1/2 cups Self-raising flour
1 tsp. Vanilla extract
Method:
(1) Cream butter and sugar till light and fluffy.
(2) Add in eggs one at a time , making sure that it's well mixed before the next addition.(3) Fold in flour alternately with Buttermilk.(4) Add in vanilla extract and give a quick stir.
(5) Spoon into 12 cupcake pan lined with cupcake papers.
(6) Bake at 170C for about 25 mins. or till cooked.(7) Cool on wire rack before serving.
Pistachio and Red Dates Cupcakes
Ingredients
125g butter
110g cake flour
1/4tsp baking powder
80g castor sugar
1/4tsp salt
2 eggs
1/2tsp vanilla essence
1tbsp milk
35g pistachio nuts(chopped)
30g red dates (remove seeds and chopped)
Steps:
1. Preheat oven to 180C.
2. Sift flour and baking powder into a mixer bowl.
3. Add butter and beat until creamy.
4. Add in sugar and salt and beat for another 5mins.
5. Add in beaten egg slowly, milk and vanilla essence, beat until well-blended.
6. Lastly, fold in the chopped pistachio nuts and red dates into the batter.
7. Spoon batter into the baking paper cups until 70% full and sprinkle some
pistachio nuts and red dates on it. (Soak red dates with some water for a while
to prevent it from getting burn during baking.)
8. Bake in the preheated oven for 25-30mins.
9. Remove cupcakes and cool on a wire rack.
http://happyflour.blogspot.com/2010/03/pistachio-and-red-dates-cupcakes.html
Ingredients:
225g butter
150g sugar
1 tsp vanilla essence
1 tsp of cream of tartar
½ tsp bicarbonate of soda
½ tsp emplex (to make the cookie crispy)
1 egg yolk
165g Hershey's semi-sweet mini chocolate chips }
1 cup MILO powder } mix together n set aside
300g self-raising flour }
Method:
Mix butter, sugar, vanilla essence, cream of tartar and bicarbonate soda in a mixer till fluffy, then add in egg till incorporated
Then add in milo, flour & chocolate chips n mix w spatula or hand.
Shape the dough using a teaspoon and bake in preheated oven at 160 deg C for about 15 minutes.
http://jthorge.blogspot.com/search/label/Cookies
Marshmallow, Choc & Cola Muffins
Ingredients:
250 gm. self-raising flour
2 Tbsp. cocoa powder
1 tsp. baking powder
1/8 tsp. salt
130 gm. caster sugar
1 egg - lightly beaten
6 Tbsp. corn oil
150 ml. coca-cola
80 gm. mini marshmallows
Method:
(1) Mix the flour, cocoa powder, baking powder, salt and sugar in a large mixing
bowl.
(2) In a separate mixing bowl, mix together the egg and cornoil. Mix thoroughly ,
then add in coca-cola and mix till even.
(3) Pour the cola mixture into the flour mixture and mix briefly until just combined.
(4) Spoon a large spoonful of batter into muffins cups, then add 3 or 4 mini
marshamallow in the centre then top up with another spoon of batter. Spoon
remaining batter and divide equally.
(5) Bake at 190C for about 20 to 25 mins. or until well risen and firm to the touch.
(6) Cook in the tin for 5 mins. before turning out onto a wire rack.
(7) Serve warm or cold.
Oreo Cookies Cupcakes
Ingredients:
115g unsalted butter (room temperature)
80g sugar
2 eggs
115g self-raising flour
¼ tsp vanilla essence
60g mini oreo cookies (crushed)
Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour into a mixer bowl.
4. Add sugar, butter, eggs and vanilla essence into the flour.
5. Beat the mixture until smooth and pale, about 2-3mins.
6. Fold in the crushed oreo cookies.
7. Spoon batter into the muffin tin until 70% full and place an oreo cookie on it.
8. Bake in the preheated oven for 25-30mins.
9. Remove cupcakes from tin and cool on a wire rack.
http://happyflour.blogspot.com/2009/01/oreo-cookies-cupcakes.html
No comments:
Post a Comment