Blueberry Cupcakes with Cream Cheese frosting

>> Tuesday, December 22, 2009

Blueberries Cupcakes with Cream Cheese Frosting.

i LOVE cupcakes... especially the pretty ones that you can get in shops.

I made these cupcakes for an event and arranged them nicely on a cupcake holder that I got from my birthday.

Sadly, I forgot to take a picture of it on the holder and this picture is of courtesy to a friend of mine.


Ingredients (makes ard 20):

Cupcakes

(A)
250 grams butter
250 grams castor sugar
200 grams eggs (approx 4 eggs)

(B)
250 grams cake flour (or plain flour)
1 1/2 tsp baking powder

(C)
80ml milk

blueberries

Method:

  1. Beat the butter and sugar until light and fluffy.
  2. One at a time beat in the eggs, then beat in the vanilla essence
  3. Alternately add the sifted flour mixture and the milk, starting and finishing with the flour mixture
  4. Scoop batter in baking cups until 2/3 full
  5. Place two to three or as desired blueberries into each cupcake.
  6. Bake at 180C for 20-25 minutes

Cream Cheese frosting

125 grams butter
250 grams cream cheese
120 grams icing sugar

Method:
  1. Cream butter and cheese until light and fluffy.
  2. Put in icing sugar and cream again until smooth.
Some tips:
  • Do not cream the butter and cheese too much or the frosting will end up runny
  • It is essential to cool the cupcakes before decorating
  • Decorate it with a pipe or just swirl it with a knife!
  • Remember to bake it on the muffin pans as it will come out in a nicer shape, DO NOT BE LAZY, or your cupcake will come out flat. (previous experience has thought me so)
Simply add a touch of yourself on the cupcake

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Strawberry Yogurt Pudding

>> Monday, December 21, 2009

strawberry yogurt pudding.

A very good friend of mine made this yogurt pudding for an outing. The texture was perfect,
not too soft, not too hard.

texture 98%
presentation 100%

conclusion:
was made to please....

what more, it was made of my most favourite,
strawberries!!!

refreshing, perfect for summer!



I managed to get hold of her recipe and am sharing it out.
courtesy to my dear friend.

Ingredients:

450 ml strawberry flavoured yogurt / plain yogurt
500 ml milk
2 punnets of strawberries
150g castor sugar
100ml water
30g gelatine powder

1 box of strawberry flavoured jello
strawberries

Methods

  1. Follow the instructions on the box of the jelly and set it on the bottom of the mould. This can be done on the night before.
  2. Soak gelatine powder in 3 tbsp of water for 3 minutes and microwave it for 20 seconds until powder dissolves. Set aside and let it cool.
  3. Cut the strawberries into cubes.
  4. Combine strawberries and yogurt, mixing it in a blender.
  5. Heat up milk and sugar, till the sugar completely dissolves.
  6. Combine yogurt mixture,milk, gelatine and mix well.
  7. Pour it into the mould, (on top of the jelly, done beforehand) and place it in the freezer till set.
  8. Remove from mould and serve.

Others:

  • Can be replaced with other fruits
  • Using the same flavoured yogurt according to the fruit used can contribute to a better flavour
  • Can substitute yogurt with low fat and less sugar yogurt for a healthier option
THE PERFECT SUMMER BLISS

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Chocolate Shortbread Cookie with Cashew Nuts

>> Sunday, December 20, 2009

mini chocolate shortbread with cashew nuts .



found the recipe from an old cookbook of mum and thought it would be nice to share it with all of you since I had good feed backs from everyone who had them.

I think they make good festives cookies, suitable for all sorts of occassions where petit desserts would be nice. They keep well and still taste alright after a week.

It's really simple.


Recipe

Ingredients A

180 grams butter
120 grams castor sugar
1 tsp vanilla essence

Ingredients B

240 grams plain flour
1/2 tsp baking soda
3 tbsp Hun Kwee
(a type of green pea flour that can be found in asian grocery; don't think it matters if omitted)

160 small paper cups
220 grams cashewnuts
cooking chocolate (melted without oil)

Methods:

  1. Cream (A) until light and fluffy
  2. Sift (B).
  3. Mix(A) and (B) to form a soft dough.
  4. Fill paper cups with dough and put cashew nut in the centre.
  5. Bake until golden brown at 180c for 20 minutes and leave to cool.
  6. Top cookies with soft melted chocolate.
Bits of useful tips :
  • when filling the paper with the dough. I suggest to only fill it till 1/3 of the cup, press it firmly and place the cashewnut, as the dough will rise a fair bit.
  • after baking it, wait till the dough is cooled before adding the chocolate on top.
  • for decoration, some might use a nozzle to top the cookie, but i just filled it with milk chocolate and to get a swirl on the chocolate, lay three fine lines of white chocolate on it, use a toothpick and swirl it across to get a nice leafy pattern, or DECORATE it in any way you like. A great use of creativity here.
USE YOUR CREATIVITY WITH FLARE

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Sushi Making Frenzy

>> Wednesday, December 9, 2009

It's been such a long time since I've updated Baking for thoughts...

To my avid readers, I 'll try to update it more often, since exams are gone!! Holidays have started!!

A few of us were at home making sushi today. It was almost like a sushi making factory, us trying out all different sorts of shape, with things lying everywhere in the house.

Happy with the products though.. with a help of a few tools...

Introducing the...
The Teddy series...
Thanks to Daiso for the $2 mould.


The Roulette series....
and...


The Heart + Square + round series....




And altogether, makes a good match with no other than green tea.....

ITADAIKIMASU

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