Devil's Food Cupcakes with Chocolate Frosting 令人着魔的巧克力杯子蛋糕

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When I saw Bake Along theme for the week from 23rd July to 1st Aug was Devil's Food Cupcakes, I immediately wanted to bake along with Lena, Joyce and Zoe too. So here are my cupcakes with rich chocolate frosting. They were wonderfully delicious, moist and not too sweet and still stayed soft in the fridge even until  the next day. As this is a very easy recipe, I'll certainly have no qualms baking these cupcskes, again and again.



Devil's Food Cupcakes with Chocolate Frosting

      Ingredients: makes 8 - 10 cupcakes
      25g unsweetened cocoa powder (I used valrhona cocoa powder) - (1/4cup)
      30g semi sweet chocolate (I used valrhona chocolate 60%), chopped to pieces (1 oz)
      1/4 cup boiling water
      1/4 cup buttermilk (I used natural yogurt)
      75g plain flour (1/2 cup)
      1/2 tsp baking soda
      1/4 tsp salt
      60g brown sugar (1/3 cup)
      45g canola oil (1/4 cup)
      50g caster sugar (1/4 cup)
      1 large egg
      1/2 tsp vanilla extract

      Methods:
  • Preheat oven to 170 deg c and line muffin cup with paper liners.
  • Combine cocoa powder and chopped chocolate together and pour boiling water over it and whisk till smooth. Whisk in the buttermilk.
  • In a separate bowl, mix flour, baking soda, salt together. Set aside.
  • Using electric mixer, beat brown sugar, oil, sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions.
  • Scoop batter evenly among paper liners. Bake for about 18 minutes (I baked mine for 25 minutes) or until tester inserted comes out clean.
  • Let cupcakes cool in the pan and cool completely before frosting it. 
      Frosting
      90g semi sweet chocolate (I used) valrhona chocolate 60%, chopped to pieces (3oz)
      1 tbsp whipping cream (optional)
      15g butter (1 tbsp)
      1/4 cup natural yogurt
      1/2 tsp vanilla extract
      13g icing sugar (1/8 cup)
  • Stir chocolate and butter in a medium bowl over simmering water until melted and smooth. Remove from water and whisk in yogurt and vanilla, then icing sugar.
  • Let stand until thick to spread or put in the fridge (for about 1-2 mins) to fasten the process. Fill a piping bag with Wilton nozzle star tip 1M and the chocolate cream. Pipe a circular swirl design on the cuppies.

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令人着魔的巧克力杯子蛋糕

     材料:做约8-10个
     25克 可可粉,过筛
     30克 半甜巧克力 (我用valrhona 60% 巧克力)切碎
      1/4杯 热开水
      1/4杯  天然酸奶
      75克 普通面粉
      1/2茶匙 苏打粉
      1/4茶匙 盐
      60克 赤糖
      45克 栗米油
      50克 细糖
      1个 大鸡蛋 
      1/2茶匙 vanilla香精

      做法:
  • 预热烤箱至170度。把纸杯放入6个玛芬烤盘内。
  • 可可粉及巧克力放入碗里,倒入热开水搅至顺滑,然后加入酸奶,拌匀。
  • 在另一个碗将面粉,苏打粉及盐过筛入碗里混合均匀,备用。用电动打蛋器把赤糖,油,细糖,鸡蛋及香精搅打至松发。
  • 将粉类和巧克力酱分次交替拌均匀即可。
  • 将巧克力面糊舀进纸杯里至9分满。送进烤箱烤约18-25分钟(根据蛋糕体大小而定)牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
  • 待蛋糕在烤盘内待完全冷却后才取出抹上巧克力奶油霜。
      巧克力奶油霜
      90克 半甜巧克力 (我用valrhona 60% 巧克力)切碎
      1汤匙 淡奶 (可不加)
      15克 牛油
      1/4杯 天然酸奶
      1/2茶匙 vanilla 香精
      13克 糖粉
  • 将巧克力,谈奶和牛油放在碗中,隔水加热至巧克力融化搅至顺滑。离火后倒入酸奶及vanilla香精,拌匀加入糖粉,搅拌均匀即可。
  • 待冷却至巧克力酱变浓稠或放入冰箱冷藏约1分钟使它达到适涂抹的硬度,从冰箱取出再搅至顺滑即可抹在蛋糕上或用裱花嘴Wilton 1M装入裱花袋里,倒入巧克力霜挤在蛋糕上装饰就完成了
 **这巧克力杯子蛋糕真的会令人着魔。不甜不腻但很湿润,令你吃了还想再吃。你们也试试吧!


I’m submitting this to Bake-Along #83 : Devil’s Food Cupcakes hosted by:
 Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.


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Pumpkin Soya Milk Pudding 南瓜豆花布丁

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Here is a gluten free, healthy and nutritious dessert made with fresh milk, pumpkin puree and soya milk. This silky smooth texture pudding is very easy and quick to prepare and definitely a comfort dessert for rounding up a satisfying meal.



Pumpkin Soya Milk Pudding

      Ingredients:
      150g pumpkin puree
      1litre unsweetened soya milk (store bought)
      200g fresh milk
      160g sugar
      2.5tsp agar agar powder

      Method:
  • Steam pumpkin till soft without skin and blend together with fresh milk to smooth, set aside.
  • In a pot add in unsweetened soya milk, sugar and agar agar powder, bring to a boil at medium heat. Keep stirring the process so that it will not be burnt.
  • Pour in the pumpkin liquid and stir to a boil again.
  • Remove from heat and pour pudding liquid into serving cups. Leave to cool at room temperature and chill pudding for at least 2 hours to set.
  • Top with some azuki beans as desired before serving.

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南瓜豆花布丁

      材料:
      150克 南瓜泥
      1公升 无糖豆奶 (买现成的)
      200毫升 牛奶
      160克 细糖
      2.5茶匙 燕菜粉

      做法:
  • 将南瓜切块蒸熟,把南瓜和牛奶打烂至滑,备用。
  • 把无糖豆奶,糖及菜燕粉混合在一起,以中火煮至刚滚,一定要不停的搅拌,以免锅底烧焦。
  • 接着倒入南瓜奶水,继续搅拌至滚,便可熄火。
  • 然后倒入杯子里,冷却后,放进冰箱冷藏数小时至凝固。
  • 喜欢的话可放点红豆在布丁上面便可享用。


Versatile Blogger Award
Thank you Victoria for awarding the Versatile Blogger Award to me.
Here, I'm sharing this award to all amazing food bloggers in blogging world.


I'm passing this Versatile Blogger Award to all bloggers in the 

I'm submitting this post to the Best Recipes for Everyone 
July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel

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Durian Mini Muffins 榴莲迷你玛芬

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Durian season this year is particularly good. Everywhere you go, you can see durian lovers buying loads of this king of tropical fruits, either to bring home or eat it at the stall. I've also joined the craze too and bought 3 durians last weekend. After enjoying some good yummy creamy durian, I kept the remaining durian flesh in the freezer in an airtight container, so I can use it anytime whenever  I want it for baking or making dessert.
So apparently today's post is Durian Mini Muffins! A very simple recipe packed with durian flavour. These small cakes can be kept in an airtight container, chilled in the refrigerator, and still stay soft the next day. 


Mini Durian Muffins

     Ingredients:  makes 22    
     100ml fresh milk
      300g durian flesh + 1 tbsp caster sugar
      80ml vegetable oil or melted butter
      1 large egg
      160g self-raising flour
      70g caster sugar






      Method: 
  • Preheat oven to 190 deg C. Blend durian flesh with 1 tablespoons of caster sugar till smooth. Line small cupcake liners in 2 small muffin pans.
  • Combine milk and 100g durian puree together with a handwhisk. Add in oil and egg, stir well. Pour in self-raising flour and sugar. Roughly mix the mixture to just combined. Do not overmix.
  • Spoon 1 teaspoon of batter into each pan hole, followed by a teaspoon of durian puree. Then cover the top with batter to almost full.
  • Place muffin pans in the preheated oven and bake for about 25 minutes or until the top have puffed up.
  • Remove muffin pans oven  and leave to cool. Lastly dust some icing sugar over muffins before serving.

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榴莲迷你玛芬

      材料: 22个
      100毫升 牛奶
      300个 榴莲肉+1汤匙细糖
      80毫升 栗米油或融化牛油
      1个 全蛋 (约70克)
      160克 自发面粉
      70克 细糖

      做法:
  • 预热烤箱至190度。 将榴莲肉及细糖搅打成泥。把小纸杯放入2个小玛芬烤盘内。
  • 将牛奶及100克榴莲泥混合均匀。加入油和鸡蛋,再搅拌均匀。然后筛入自发面粉和细糖,搅拌均匀即可。不要过度的搅拌。
  • 将面糊舀进玛芬烤盘里, 约1茶匙,跟着倒入1茶匙的榴莲泥,然后把剩余的面糊盖上, 差不多要到满即可。
  • 放进预热烤箱烤约25 分钟或烤至表层有一定膨胀就表示熟了。
  • 待凉后,撒上适量的糖份即可享用。

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Lavender Fruit Iced Tea 薰衣草果茶

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After making the Lemon Lavender Teacake, I continued to use the dried lavender to make myself a glass of iced tea. The cool drink was so refreshing with a hint of lavender aroma. Much needed to cool me down in this scorching hot weather.

As a spice, lavender is best known as an important aspect of French cuisine and is an integral ingredient in herbs de Provence seasoning blends.  Lavender maybe used on its own to give a delightful floral flavour to tea making, desserts, meats and breads.  The flowers can also be layered within sugar infuse with its distinctive aroma for use in cookies and candies. (refer mountain rose herbs)
Read more of the benefit uses for lavender from here.



Lavender Fruit Iced Tea
  
      Ingredients:
      400ml hot boiled water
      2 tea bags  Lipton fruit tea
      1 tsp dried lavender
      1/2 tbsp lemon juice
      honey to taste
      some blueberries


      Method:
  • Pour hot water into glass. Add in tea bags and dried lavender, steep for 10 minutes.
  • Remove tea bags and strain dried lavender. Add lemon juice and honey to taste, stir well。Drop in some blueberries and a slice of lemon with some ice cubes before serving.

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薰衣草果茶

     材料:
     400毫升 热开水
     2 Lipton红茶包
     1茶匙 干薰衣草
     1/2汤匙 柠檬汁
     蜂蜜 适量
     蓝莓适量

     做法:
  • 将热开水倒入杯中,放入茶包及干薰衣草,浸泡10分钟。
  • 拿出茶包,过滤掉干薰衣草。然后在红尘中倒入柠檬汁和适量蜂蜜,搅拌均匀。最后加入蓝莓,一片柠檬片及冰块即可饮用。



This post is linked to Little Thumbs Up event: July - Tea
organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY
and hosted by Cheryl from Baking TaiTai
littlethumbups1-1

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Baked Mini Matcha Donuts 香烤迷你抹茶甜甜圈

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I'm sure that nobody would like to stay in the kitchen for long because of the hot spell that we're going through now. So making this mini matcha donuts were fun and easy. It only took a couple of minutes to do the mixing with a hand whisk. The baking time was short too, only about 10 minutes and all will be gone within seconds!


Baked Mini Matcha Donuts

     Ingredients: makes 12
     95g plain flour
     25g caster sugar
     1/2 tsp baking powder
     1tbsp matcha powder/green tea powder (I added 2 tsp)
     1 egg, lightly beaten (60g)
     80ml fresh milk
     40ml corn oil or melted butter
     1 tbsp honey (I added 1.5 tbsp)

      Chocolate glaze
      60g semi sweet chocolate
      Desired toppings




      Method:
  • Preheat oven to 180 deg C. Grease mini donut pan with cooking spray or melted butter. Set aside.
  • In a large measuring cup or a bowl, sift in flour, baking powder and matcha powder. Add sugar and whisk with a hand whisk till mixture combined.
  • Add in beaten egg, milk, oil and honey then gently whisk till batter smooth. Do not over mix.
  • Slowly pour batter into prepared muffin pan. Baked in preheated oven for about 8-10 minutes or until donuts spring back when touched. Cool donuts in pan for 2 minutes before removing it from tray and set aside on cooling rack.
  • Melt chocolate in microwave or on double boiler over stove. Dip the donuts with melted chocolate and decorate topping as desired. I used chocolate balls, toasted white sesame seeds and chopped pistacho nuts.

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      Recipe adapted from Cuisine Paradise and Just One Cookbook

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香烤迷你抹茶甜甜圈


     材料:
     95克 普通面粉
     25克 细糖
     1/2茶匙 发粉
     1汤匙 抹茶粉 (我用了1.5茶匙)
     1个 全蛋,打散 (约60克)
     80毫升 牛奶
     40毫升 玉米油或融化牛油
     1汤匙 蜂蜜 (我用了2汤匙)

     巧克力酱
     60克 半甜巧克力
     装饰随意

     做法:
  • 预热烤箱摄氏180度。在小烤盘内抹上油,备用。
  • 在一个大杯里或碗中,筛入面粉,发粉及抹茶粉,混合均匀后,加入糖,搅拌均匀。
  • 接着倒入鸡蛋,牛奶,油和蜂蜜,用手动打蛋器搅拌均匀至面糊顺滑即可。不要过度的搅拌。
  • 把面糊慢慢的倒入盘内。送进烤箱烤约8-10分钟,或用手指触摸甜甜圈表层有点弹性,就表示熟了。让甜甜圈连烤盘待凉2分钟才取出放在凉架上冷却。
  • 巧克力用微波或隔水加热融化。将甜甜圈在一面沾一下巧克力酱,然后表面再依各人喜欢装饰。我是用了巧克力粒,白芝麻,开心果碎。


This post is linked to Little Thumbs Up event: July - Tea
organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY
and hosted by Cheryl from Baking TaiTai
littlethumbups1-1

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Pumpkin Pickles 梅子凉瓜

18 comments

These pumpkin pickles made with only a few simple ingredients are tangy, sweetish, a little spicy and crunchy. They can be quickly prepared and ready to serve within an hour or chilled till the next day. Definitely a lovely addition as a side dish or as a snack.

Pumpkin Pickles

      Ingredients:
      300g pumpkin
      80g white vinegar
      130g caster sugar or to taste
      5 preserved plum
      1 chilli



      Method:
  • Combine white vinegar and sugar in a small pot, bring to boil till sugar melted. Add in plums and chilli and leave mixture to cool.
  • Clean pumpkin, peeled and slice thinly. 
  • Combine vinegar liquid and sliced pumpkin together. Marinate pumpkin pickles for at least 30 - 60 minutes or chill overnight before serving.

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梅子凉瓜

  
      材料:
      300克 南瓜
      80克 百米醋
      130g 白糖 或适量
      5颗 话梅
      1条 小辣椒

      做法:
  • 将白米醋和糖煮溶,加入话梅和小辣椒,放置一旁待冷备用。
  • 把南瓜洗净,去皮之后削成薄片。
  • 将白醋液和南瓜片混合一起,搅拌均匀。腌制约30-60分钟便可享用,或放入冰箱冷藏腌制隔夜。
     **谢谢小厨分享这简单又好吃的梅子凉瓜。酸甜口味,会让人食欲大开,吃了会吃不停口。赞!  

    



I'm submitting this post to the Best Recipes for Everyone 
July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel
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Lemon Lavender Teacake 柠檬薰衣草小蛋糕

15 comments

These easy-to-make small cakes are relatively soft and yummy.  It has a slight hint of sweet flowery scent and an aftertaste lavender flavor.  You may like to dust a little icing sugar on top of the cake if you prefer a sweeter taste.  It is best to serve them warm accompanied by a good cup of tea.




Lemon Lavender Teacake

      Ingredients:
      150g self-raising flour
      80g sugar
      125g butter, softened
      2 large eggs, lightly beaten
      1 tsp lemon juice
      grated zest of 1 lemon zest
      3 tsp dried lavender
      2 tbsp sour cream

      Method:
  • Preheat oven to 180 deg C,
  • Beat butter and sugar until light and fluffy at medium speed,
  • Use low speed and slowly add in beaten eggs until mixture incorporated and add in lemon juice, mix well.
  • Sift self-raising flour into the batter in 3 batches and fold well with a rubber spatula.
  • Add in sour cream, fold well and lastly add dried lavender into it, mix well again.
  • Spoon batter mixture into piping bag and pipe into 8 mini cupcake liners to 3/4 full.
  • Then bake in the preheated oven for about 25 minutes or skewer inserted comes out clean.

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柠檬薰衣草小蛋糕



      材料:
      150克 自发面粉
      80克 细砂糖
      125克 牛油,温室
      2个 大鸡蛋,打散
      1茶匙 柠檬汁
      1粒 柠檬皮屑
      3茶匙 干薰衣草
      2汤匙 酸奶

      做法:
  • 预热烤箱至摄氏180度。
  • 用电动搅拌器以中速度将牛油和糖打至松发。
  • 慢慢的倒入蛋液搅打至均匀,加入柠檬汁,拌匀。
  • 将自发面粉分3次筛入蛋糊粒,用橡皮刮刀拌匀。
  • 加入酸奶拌匀,最后拌入干薰衣草,拌均匀即可。
  • 把面糊倒入裱花袋内,挤入8个小纸杯至3/4满。
  • 送入预热烤箱烤约25分钟或牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
    **蛋糕有薰衣草淡淡的自然清香,温热时吃最美味。


This post is linked to Little Thumbs Up event: July - Tea
organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY
and hosted by Cheryl from Baking TaiTai
littlethumbups1-1

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