Bite On It!

In the last 3 days, I have been baking non stop! I started with a batch of these but they started to explode after 10 minutes in the oven! The entire batch was like a erupting volcanoes so I went for another batch. And guess what? Instead of another explosion, I have sinking cupcakes! Not sure what went wrong!!!!

So, in order not to get another heart attack and waste more ingredients, I dicided to give this a try which I got the recipe from here. As I don’t like having the raisins in the cupcakes, I omitted them from the recipe. Since I have 2 unsuccessful batches earlier, I halfed the recipe which turned out quite fine.

To top it off, I made the pepper mint frosting which really compliment the cuppies! It has a little salt content so it taste quite appetising too! It was meant for the earlier chocolate cupcakes and since they did not turned out, I tried it on the 3rd batch which was the Oreo Cupcakes. They were absolutely divine….

.

.

Ingredients

Make 12 Cupcakes

• 117 g Self-raising flour
• 50 g Oreo biscuits - chopped
• 115 g Butter (recommend to use unsalted but I used the salted one)
• 90 g Sugar
• 2 eggs
• 1/8 tsp Salt

.
Methods

1. Beat butter, salt and sugar till slightly creamy with a mixer, add in eggs (one by one) then the flour and mix till combined.
2. Stir in the chopped oreo biscuits and spoon into paper cups.
3. Bake at 160-170C for 25 minutes (big cup) or until cooked.
4. Remove from oven and cool on cooling rack.

.
Frosting

Ingredients

• 120 g Butter
• 1/8 tsp. salt
• 120 g Icing sugar
• 1 tsp Peppermint essence
• A drop of green colouring

*Some draggies for decorations

Methods

1. Cream butter, salt and sugar till smooth preferably with a mixer.
2. Add in colouring and mint essence and pipe onto cupcakes.
3. Decorate with some draggies or other preferred decoratives.

.

During my last trip to KL, my mom bought a packet of blueberries muffins premix from one of the local baking supplies shop. It tasted real good as it was not overly sweet and the texture was so cottony that it will make you keep biting.

I’ve tried looking for dried blueberries in the baking supplies shops but so far I’ve never seen any on sale before. Most of them do not carry this item. So the next best thing is the premix. It was not that expensive as it cost around RM5+ a packet and each packet can make around 12-14 muffins on a regular muffin pan.

To make it even more yummy, I added in some cream cheese cubes before I send them to bake. The cream cheese did not melt inside the batter but it is soft after it is baked.

.

.

Ingredients

• 1pkt Blueberries muffins mix
• 130g Butter/margerine
• 117ml Water
• 3 Eggs (medium size)
• 70g Cream Cheese (cut into rectangular cubes)

.
Methods

1. Add in water to the pre-mix, stir and mixed well. Add in the eggs one by one till all eggs are well mixed to create a smooth batter.
2. Scoop 1 spoonful of batter into regular muffin pan, stuff in the cream cheese cube before covering it with another spoonful of batter.
3. Bake at 175 degree Celcius for about 20-25 minutes.
4. Remove from oven and cool on rack.

.

Last Sunday we did not go any where to shop except to Tesco for groceries shopping. So I have quite a bit of time and since I still have a block of Golden Churn in my fridge, I decided to bake some cupcakes. Initially I have wanted to bake the Nutella cupcakes but I changed my mind when I saw a Blueberries muffins recipe on the recipe leaflet that came with my Blue Key Self Raising Flour.

Then, half way through, Darrius woke up from his nap and was rather cranky. He refused to play on his own or with PiggyBeng so I brought him into the dining room and let him sit there watching me. He was making lots of noise and insisted he wants to play with this and that.

Lousy me, get so distracted and I ended up not putting the eggs into the batter! And that was not all. I even mixed them on the wrong sequence and ended up just dump in everything and mix! And guess what? The muffins turned out lovely!

So, here sharing with you my eggless Accidental - Cranberries Muffins!

.

.

Ingredients

• 300g (2 3/4 cups) Self Raising flour - sifted
• 150g Castor sugar
• 15g (2tbsp) Milk powder
• 30g (5tbsp) Honey
• 120g (1/2 cup) Butter/margerine
• 50g Cranberries - chopped to smaller pieces
• 165g (3/4 cup) Water
• 3g (1/2 tsp) Vanilla Essence

.

Method

1. Mix sugar, milk powder, margerine, flour and honey together till well mixed.
2. Add in water and vanilla and mix till all blend in.
3. Add in cranberries and put into muffin pan and bake for 20-25 mins at 180 degree celcius.
4. Removed from oven and let it cool on rack

.

Been eating too many sweet cookies previously and when I discovered this salted cookie, it’s kinda nice for a change. I’ve adapted this yummy recipe from one of my baking idol, Aunty Yochana.

.

. 

Ingredients

• 250g Butter or margerine
• 75 g icing sugar
• 3/4 tsp Salt (orignal recipe ask for 1 tsp.)
• 10 g blended seaweed (nori) - blend till fine
• 300 g Cornflour
• 80 g Hong Kong flour (pau flour - I used the Blue Key brand)

.
Methods

1. Beat butter or margerine, icing sugar and salt till creamy
2. Add in blended seaweed, corn flour and Hong Kong flour and mix into a dough.
3. Roll a small dough to about 4-5mm thick and cut out with a cookie cutter or place dough into a piping bag fitted with a star nozzle and pipe onto baking tray
4. Bake at 150C for about 20 - 25 mins (don’t over baked or it will turn brownish)
5. Remove from oven and leave to cool before storing into containers

Happy Lunar New Year!!!

My apologies for the long break as I seldom cook these passed weeks. What I have been busy about is not with my wok and pans but rather with my new toy, the oven. Those who has been visiting my other blog knows that I am into baking these days. Have been experimenting with a few recipes and thought I should share some of the successful ones with my dear readers here.

Got this recipe from one of the site (lost the link) and it was by Donna Hay. For those of you who loves chocolate, this is a must try recipe.

. 

.
Ingredients

• 125g Butter
• 3/4 cup Sugar
• 2 Eggs
• 1 1/4 cup Flour
• 1 tsp Baking powder
• 2 tbsp Cocoa powder
• 1/4 cup Milk
• 100g Dark chocolate

.
Methods

1. Mix butter and and sugar and beat until light and creamy (use a mixer)
2. Gradually add the eggs and mix well
3. Sift over the flour, baking powder and cocoa and beat until combined
4. Fold through the milk, stir in the dark chocolate and spoon the mixture into medium muffin pan.
5. Bake at 320F or 160C for 12-15 minutes.