Chocolate Cupcake - Valentine Surprise

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After a week of holiday at my in-law house, I’m happy to be back and busy in my kitchen. I have baked these chocolate cupcakes with an old recipe, Cocoa Condensed Milk Pound Cake. This time I bake into individual cupcake with a ‘Heart’ within. If you are looking something to bake for Valentine this is good to go.

Strawberry Hokkaido Chiffon Cupcakes/草莓北海道牛奶蛋糕

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First of all I like to wish Happy Birthday to Bake-Along! It has been fun and great to bake along with baking ‘kaki’:D Thanks to Lena, Joyce and Zoe and the other bakers for making this event get going. Here come my cupcakes to celebrate for the special day :)

I choose Strawberry Hokkaido Cupcakes because I have some frozen strawberries and strawberry (red) piping jelly which I wanted to clear. This time I added some baking powder to minimize shrinkage. I also take extra step by turning my baked cupcakes upside down after removing from oven. I would say it helps.  

Recipe adapted with changes from Nasi Lemak Lover

*Make 11 cupcakes

Strawberry Hokkaido chiffon cupcakes 草莓北海道牛奶蛋糕
Ingredients:
~Chiffon cake

(A)
4 egg yolks (use egg weight about 58g each)
20g sugar

35g corn oil
60g milk

25g strawberry (red) piping jelly (or fresh strawberry puree)

(B)
70g cake flour

15g rice flour

¼ teaspoon baking powder

*sift and set aside

(C)

4 egg whites
30g sugar

¼ teaspoon white vinegar (or lemon juice)

Methods:
1. Whisk yolks and sugar till well combine. Add in oil, milk and piping jelly. Mix well.

2. Add in the sifted flour and whisk to combine.

3. In other bowl beat the whites till foamy. Add in ½ the sugar and vinegar. Continue beat till glossy. Add in the rest of castor sugar and beat till soft peak.

4. Spoon 1/3 of the whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

5. Scoop batter into paper liners to slightly more than ¾ cup full. Bake in preheated oven 170C for about 20- 25 minutes (depending on the size).

6. When done, remove from the baking tray. Turn upside down and cool on wire rack.

*the cake will shrink a bit after being removed from the oven.

~Strawberry Cream
100g dairy whipping cream
30g red piping jelly (or replace with sugar)

60g fresh strawberry puree
*The cream is more than I need. Next time shall reduce to 80g of whipping cream.

Some icing sugar, for dusting

Some cherry for deco

Methods:
1. Beat whipping cream with sugar till firm and stiff.

2. Add in strawberry puree and fold till well mixed.

3. Pipe strawberry cream into cool cupcakes. Decorate with cherry and dust with icing sugar. Refrigerated before consume.

I am submitting my cupcakes to celebrate Bake-Along 2nd Anniversary hosted by Lena, Joyce and Zoe.

Cake Crumbs Cupcakes with Chocolate Ganache without Cream

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One weekend at Giant shopping centre I saw some new item being displayed together with breadcrumbs (at bakery corner). A lot variety of butter cake (toasted) are seen. After some consideration I decided to buy a packet home although without knowing what I'm going to do with it :P 

Thanks to MiMi for her Oreo cupcakes as it inspires me to bake these cake crumbs cupcakes. It is so good to have it although without frosting. Since I want to give some away I decided to dress them up. After making Christmas log cake experience I start appreciate and like chocolate ganache. Therefore I choose it as topping. But I don't have any whipping cream in fridge! Then I wonder is it possible to prepare without cream? After some surfing I found this recipe which sourced from Nigella.com. Without much hesitates I try out! The outcome is not really like the one make with cream. Although it thicken after chilled it won't 'harden' or hardly stay still after apply on cupcakes. 

As you can see my colourful sprinkles sink. Therefore I keep the glazed cupcakes in fridge. Just thaw it at room temperature few minutes before consume. I wonder is it because I half the recipe? At Yummy Tummy, she can apply on the whole cake without any sign of melting! Next time will try to increase the amount of butter (use 50g instead of 25g).

Chocolate cake (toasted) from Giant

Inspired by Oreo cupcakes of MiMi Bakery
Yield about 12 pieces
Ingredients:
(A)
120g butter
100g sugar

(B)
3 eggs
1 tablespoon vanilla extract
*combine and slightly beat to mix
120g banana (mashed)

(C)
200g cake flour
1 tablespoon cocoa powder
1/2 teaspoon baking powder

1/8 teaspoon baking soda
*sift together above and set aside

100g toasted chocolate cake, crushed into fine crumbs (can replace with any flavoured biscuits like Oreo)
3 tablespoons milk

Methods:
1. Cream butter and sugar until white and creamy. Add in the beaten egg mixture in batches, beating well after each addition.
2. Add in mashed banana. Mix well.
3. Add in the flour, cake crumbs, milk and mix well.
4. Pour the batter into the paper cups about 80% full and bake in a preheated oven of 180C for about 25-30 minutes or until golden brown.
5. Leave to cool before topping.


Here is the chocolate ganache without using whipping cream.
Adapted from Yummy Tummy
Half the recipe

Ingredients:

25g butter (next time will increase to 50g)
60g milk(I used evaporated milk)
100g semi-sweet chocolate (cut into pieces)

Methods:
1. Mix butter and milk in pan. Bring to boil till butter melt.
2. Turn off the heat, and in chocolate pieces and leave aside for few minutes.
3. Still till smooth and leave to cool completely before keep in fridge.

*the ganache will thicken as it cool. Keep in fridge to fasten the process.
*spread on the cool cupcakes and decorate with some sprinkles.
The amount of chocolate ganache is way a lot as topping for these cupcakes.

Anyway I manage to make used of the balance chocolate ganache for other bakes which turns out beautifully. Stay tune for the next post!

I'm sharing this post at Recipe Box #28 hosted by Bizzy Bakes.

~Something you might interested
What is ganache?

Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.^[2]

Ganache is normally made by heating cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable

(Source from Wikipedia)

Hokkaido Pumpkin Chiffon Cupcake with Pumpkin Custard Cream Filling

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Have you try Hokkaido pumpkin chiffon cupcake? How about stuff with pumpkin custard cream? I have this idea after seeing pumpkin chiffon cake in Sonia house. Pumpkin cupcake can't go wrong with pumpkin custard cream as filling right?

Adapted and slightly modified from Nasi Lemak Lover
Ingredients: yields 11 pieces cupcake
(A)
4 egg yolks
20g sugar
50g corn oil
75g pumpkin puree (steamed pumpkin and process till fine)
10g water

50g cake flour
20g rice flour
*sift and set aside

(B)
4 egg whites
1/4 tsp vinegar(or lemon juice)
40g sugar

Methods:
1. Whisk yolks and castor sugar till well combine. Add in oil, pumpkin puree and water. Mix well.

2. Add in the sifted flour and whisk to combine.

3. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and vinegar. Continue beat till glossy. Add in the rest of castor sugar and beat till soft peak.

4. Spoon 1/3 of the whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

5. Scoop batter into paper liners to slightly more than 3/4 cup full. Bake in preheated oven 170C for about 22 - 25 minutes (depending on the size).

6. When done, remove from the baking tray and cool it on rack.

*the cake will shrink a bit after being remove from the oven.

I used to prepare custard cream after finish baking. However you can always cook in advance and keep the cream in fridge to set before used.

 
~Custard pumpkin cream filling (more than enough for 11 pieces cupcakes)
Reference from Quay Po Cooks custard cream
Ingredients:
2 cups milk

2 eggs, well beaten
75g sugar
100g pumpkin puree
1/2 cup flour
pinch of salt

Methods:
1. Cook milk in a bain-marie till you see a light froth around the edges of the pan, where tiny bubbles will form. To prevent scorching, be sure to stir the milk as it heats.

2. Mix together eggs, sugar, pumpkin, flour and salt in a bowl and whisk well. Slowly add into milk and stir constantly until thickened.

3. Remove from heat. Cover with cling wrap and put in the fridge for later use. Make sure the cling wrap just touching the custard so it doesn't form a skin.

 

~Assemble

Scoop the chill custard cream into piping bag with big nozzle. Insert the nozzle into the cool cupcake and pipe out the cream as filling. Decorate the topping of cake with little cream. Finish off with other topping that you like. Keep inside fridge for few hours before serve. Enjoy!

Thanks to Doreen for her lovely paper liners!

I'm sharing this post at:

~Recipe Box 19 hosted by Bizzy Bakes

~My Sweet and Savory hosted by Chaya Selig

Hokkaido Chocolate Chiffon Cupcake with Custard Cream Filling

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Among many types of cake, chiffon cake is not my cup of tea :P But this Hokkaido chiffon cupcake is exception! I kind of like it. The filling that make this cupcake special! Furthermore I stuff this Hokkaido cupcake with custard cream filling. As you know it is mainly made from milk and egg :D

This time I use Quay Po house custard cream filling. It is really great! Instead of using only yolks this recipe calls for whole egg. Some flour is added to thicken the cream. Therefore this custard cream is a lot easy to prepare. Some orange rind is added to give fresh aroma to this custard cream. Due to less yolk (eggs) and present of orange rinds produce custard cream with less no eggy smell. For those who dislike eggy smell in custard cream this one sure you need to try.

 

Adapted and slightly modified from Cruisine Paradise

~yields 8 pieces cupcakes
Ingredients:
~Cupcakes

(A)
3 egg yolks
20g castor sugar
35ml corn oil
50ml milk
1/2 teaspoon vanilla extract

60g cake flour
10g rice flour
5g cocoa powder

*sift and set aside

(B)
3 egg whites
25g castor sugar


Methods:
1. Whisk yolks and castor sugar till well combine. Add in oil, milk and vanilla extract. Mix well.

2. Add in the sifted flour and whisk to combine.

3. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and vinegar. Continue beat till glossy. Add in the rest of castor sugar and beat till soft peak.

4. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

5. Scoop batter into paper liners to slightly more than 3/4 cup full. Bake in preheated oven 170C for about 22 - 25 minutes (depending on the size).

6. When done, remove from the baking tray and cool it on rack.

*the cake will shrink a bit after being remove from the oven.

I used to prepare custard cream after finish baking. However you can always cook in advance and keep the cream in fridge to set before used.

 
~Custard cream filling (I made half of the recipe. Just enough for 8 pieces cupcakes)
Adapted and slightly modified from Quay Po Cooks (drop by her blog for full recipe)
Ingredients:
1 cup milk

1 egg, well beaten
40g sugar
1/4 cup flour
pinch salt

1/2 vanilla pod
1 grated orange rind

Methods:
1. Scrape the vanilla seeds from the pod and set aside. Throw the pods into the milk and cook in a bain-marie till you see a light froth around the edges of the pan, where tiny bubbles will form. To prevent scorching, be sure to stir the milk as it heats.

2. Mix together egg, sugar, flour and salt in a bowl and whisk well. Add slowly to milk, stirring constantly until thickened.

3. Remove from heat and add in the vanilla seeds and orange rind. Mix well, let cool and cover with cling wrap and put in the fridge for later use. Make sure the cling wrap just touching the custard so it doesn't form a skin.

~Assemble

Scoop the chill custard cream into piping bag with big nozzle. Insert the nozzle into the cool cupcake and pipe out the cream as filling. Decorate the topping of cake with little cream. Finish off with other topping that you like. Keep inside fridge for few hours before serve. Enjoy!

I'm sharing this post at:

~Recipe Box 17 hosted by Bizzy Bakes

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~My Sweet and Savory hosted by Chaya Selig

Chocolate Oatmeal Cupcake with Frosting

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I’m glad that I have been invited to be one of the featuring blogs in “Best of the Web” series by Be @ Home Decor Blog. They have shopping tips, buying advice and more to read. Don’t forget to drop by this Tip Center which features anything from baking tips to gift tips.

Today is a cupcake recipe with oatmeal. I read this recipe from Ricke’s Ordinary Kitchen. She strongly recommend this chocolate oatmeal cupcake. I know you might not interested on adding oatmeal inside your cake/muffin especially if you are not oatmeal person. What if I tell you the oatmeal able to produce soft and moist cake? The key is to soak the oatmeal in hot milk/water before adding into batter. They taste great too even without the frosting.

Adapted and slightly modified from Ricke's Ordinary Kitchen
Ingredients:

~Cake
(A)
60 oatmeal (Quacker Oat)
250ml milk

(B)
120g butter/margarine
150g sugar
2 eggs
1tsp vanilla essence

(C)
110g all-purpose flour
1 tsp baking powder
20g cocoa powder
100g chocolate chips
 
~Frosting
Whipping cream and chocolate rice
 

Method:
1. Bring the milk to boil. Off the heat and mix in the oatmeal. Stir to combine and leave aside for 20 minutes.

2. Cream butter/margarine with sugar till light and fluffy. Add in egg one by one and beat well after each addition.

3. Sift in the flour, cocoa powder and baking powder. Follow by chocolate chips. Fold to combine. Add in the milk oatmeal mixture and mix well.

4. Pour the batter into lined muffin cup till 80% full. Bake in preheated oven 180C for 20 minutes.

 
5. Leave on rack to cool. Decorate with frosting of your choice.
 

Enjoy!

Easy Chocolate Cupcake

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I read this recipe from Kitchen Flavours and know about this Avid Baker’s Challenge (ABC). Some called this silly-easy or even emergency cupcake. The methods are very easy and no baking skills required. But it produces incredible moist and soft cupcake!!! It tastes great although without the frosting. It keeps well and still stays moist the next 2 days. I hope you can see the texture from my photos.
 

I strongly recommend this cupcake. Try it!

Ingredient: yield 12 cupcakes
1 cup (4 ½ ounces) all-purpose flour
1/2 cup (1 ½ ounces) unsweetened cocoa powder
1 cup castor sugar (I used 150g)
½ teaspoon baking soda
¼ teaspoon salt
¾ cup hot water (I used milk, simmer and off the heat once about to boil)
½ cup vegetable oil
1 ½ teaspoon vanilla extract
1 large egg
 

Method :
1. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda and salt until well blended.

2. Pour in the hot milk/water, oil and vanilla. Crack the egg into the bowl and whisk until blended, about 1 minute.

3. Pour evenly into the lined muffin cups. Bake in pre-heated oven at 180C for 18 minutes or until a pick inserted in the center of one of the cupcakes comes out clean.

4. Leave to cool completely before frosting.

I’m submitting this post for this month’s Avid Baker’s Challenge hosted by Hanaa.

Chocolate Cupcake with Frosting

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For the blog hop event, Cook like a Star, organised by Bake for Happy Kids I choose this chocolate cupcake. In order to keep well I bake in paper cup instead of ice-cream cones. This cupcake can be known as triple chocolate cupcake. First melted chocolate is added into the batter. 2nd the cocoa powder and the last one is chocolate chips (original recipe is using chocolate cubes).

Since I have some leftover whipped cream from birthday cake I used it to deco my cupcake. The whipped cream definitely add bonus to these cupcake.  My sons like them very much ^.^

Adapted and slightly modified from Donna hay, chocolate cupcake ice-creams
Ingredient :Yield about 12 standard cupcakes
(A)
125g butter, softened
165g castor sugar(reduced to 60g)
2 eggs
 
(B)
190g all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
125ml milk
100g dark chocolate, melted (I used semi-sweet)
80g dark chocolate, extra, chopped(I used chocolate chips)
 
 
Method:
1. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well after each addition.
 

2. Sift over the flour, baking powder and cocoa and beat until combined. Fold through the milk and stir in the melted chocolate. Lastly the chocolate chips.
 

3. Spoon the cupcake mixture into lined baking cups. Bake at preheated oven 180C for 20–22 minutes or until cooked when tested with a skewer. Allow to cool. Decorate as you like.

Red Velvet Cupcakes with Cream Cheese Frosting

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There are few reasons why I bake this red velvet cupcake. First I haven't bake red velvet cake before. Therefore I like to support Bake Along event and give myself a chance to try.    

Second I want to try out my piping skills! I just bought myself nozzles. I would like to take this opportunity to try out and learn. February months is birthday months for my 3 heroes. For sure I will bake birthday cakes for them. Decorate cakes will come in handy then :)

 

Last but not least red symbolic romance and love. It is very meaningful to bake something red and pretty cupcake. Therefore I added red colouring in my cream cheese frosting as well. By the way my cupcakes are not that red :D My kids very happy to see my very 1st frosting cupcakes. I'm happy too seeing them enjoying every bite of the red velvet cupcakes. ^_^

 

Adapted and slightly modified from Nasi Lemak Lover
Ingredient: yield about 8 standard size cupcakes
~Cupcake
(A)
80g unsalted butter, at room temperature
120g caster sugar(I used 100g)
1 large egg
1/2tsp vanilla extract
 
(B)
150g cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
 
1/2 cup buttermilk, at room temperature (I substituted by combine 1/2cup milk +1/2tbsp lemon juice, set aside for 5mins)
1 tbsp liquid red food colouring
1/2 tsp white rice vinegar
1/2 tsp baking soda
 
~Cream Cheese frosting
150g cream cheese, at room temperature(I used 100g)
40g butter, at room temperature(I used 30g)
70g icing sugar, sifted(I used 50g)
1tbsp lemon juices
Finely grated lemon zest from 1 lemon
 

Method:
~Cream Cheese frosting
1. Beat cream cheese and butter till light and creamy.

2. Add in icing sugar and mix well on low speed.

3. Add in lemon juices and lemon zest, combine well.

4. Store in fridge for later use.
 

~Cupcake
1. Preheat oven to 180C. Place cupcake liners into muffin cups.

2. Sift flour, baking powder, salt and cocoa together in a bowl. In a jug, stir the red colouring into the buttermilk. Set aside.

3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract until the mixture is smooth.

4. With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour. Mix until evenly combined. (I mix by folding with spatula)

5. Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.

6. Pour into the prepared cupcake liners and bake in the oven on the middle rack for 25 minutes or until a skewer inserted comes out clean.

7. Remove from oven and let it cool on wire rack.

8. Apply cream cheese frosting and serve.

I hope you all like my cupcakes too. I like to share this red velvet cupcakes via this month Bake Along No. 18 : Theme - Red Velvet Cupcakes

Happy Valentine !