SUPER YUMMY BANANA MUFFINS

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So if you read my double chocolate chip muffin post, you would know that I woke up one Saturday morning with the biggest urge to bake. So I not only baked 1 type of muffin but 2! As I walked into my kitchen (favourite room of the house!) I found 2 really ripe bananas that nobody wanted to eat anymore, so you can’t waste food right, why not make it into a delicious banana muffin! After all, the riper it is, the better! So here it is:

I halved the recipe and it gave me 3 nice big muffins!

Muffins: (Adapted from Cat Can Cook)

3 or 4 bananas, mashed

1/2 cup white sugar 

1 slightly beaten egg

1/3 cup melted butter

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

1. Mix the mashed banana, sugar, egg and margarine together. Set aside.

2. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together!

3. Pour into greased muffin tins, and bake at 175degC for 20 minutes or until springy to touch.

Enjoy!

– Yun

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DOUBLE CHOCOLATE MUFFINS

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Well i woke up one Saturday afternoon and I was just craving chocolate chip muffins, like the ones from Starbucks. But why spend $4 on a muffin when you can make them yourselves at home at like half (or even less!) the price? So here it is:

I halved this recipe! it gave me 3 nice huge muffins 🙂

Muffin: (Adapted from Dinner with Julie)
1 1/2 cups flour
3/4 cup sugar
1/2 cup cocoa
2 tsp baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup canola oil or butter, melted
2 large eggs
1 tsp vanilla
1/2 cup chocolate chips

1. Preheat the oven to 190degC.

2. In a bowl, whisk together the flour, sugar, cocoa, baking powder and salt.

3. In a bigger bowl, whisk together the milk, oil, eggs and vanilla. Add the dry ingredients and chocolate chips and stir just until well blended.

4. Fill your muffin tins (grease them well first!) and bake for 20-25 minutes, or until domed and springy to the touch.

As you can see, in the picture there are 2 different kinds of muffins! So here’s the link to my banana muffins!

Enjoy!

-Yun

CHOCOLATE CHIP COOKIE MINI CUPCAKES W/ VANILLA BUTTERCREAM

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Again, another MUN is over and seeing as my friends were the Secretary-Generals (great job on HCCRI!) of the conference, how could I not show my support? As usual, this was another good reason to bake (hehe). So I originally wanted to make Speculoos cupcakes but they are just so darn hard to find in Singapore (if you know any convenient places that sell the Speculoos cookie spread do share!!!!!!) and with the need to bake something along those lines, I stumbled upon this fabulous recipe – Chocolate Chip Cookie Cupcakes. So here you go:

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Chocolate chip cookie cupcakes (Adapted from crazyforcrust) – I halved this recipe fyi! Yielded about 24 minis.

2 sticks butter 

3/4 cup granulated sugar

1 cup light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 teaspoon baking soda

3 1/4 cups all-purpose flour

1/4 teaspoon salt

mini chocolate chips

  1. Melt butter in a saucepan over medium heat. Cook until it becomes brown in color. (Don’t forget to swirl it often!) It will foam so i usually swirl it too take a look at the color. It’ll give off a very hazelnut-ty smell but be careful not to burn it. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. (I got lazy and kinda poured it out into another bowl and let the bowl sit in a plate of ice water heh.)
  1. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for awhile (again – impatient. But it smells heavenly ahhh).
  2. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  3. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips, as much as you want (go crazy with it).
  4. Line cupcake pans with liners and one baking sheet with baking paper or silicon may.
  5. Fill each cupcake liner with a cookie dough ball that covers about 1/2 to 3/4 of the liner.
  6. Divide the remaining dough into little balls (they flatten out so estimate how big you want them to be!)
  7. Chill both the cookie dough cupcakes and little cookie balls for at least 2 hours (well, I kinda skipped this step whoops because again, impatient)
  8. Preheat oven to 175degC. You can wait till the outside reaches a nice golden brown colour and take it out or slightly undercook it. I like my cookies crunchy so I let it bake a little longer. But when a toothpick is inserted, it should come out clean!

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I then frosted it with vanilla buttercream!

Frosting:
1/2 cup softened unsalted butter

Icing sugar (estimated about 1-2 cups)

1/4 tsp vanilla essence

A splash of milk

1. Beat the unsalted butter until pale and fluffy.

2. Add in the icing sugar 1/4 cup at a time until desired consistency is obtained

3. Add a splash of milk and if your frosting gets too runny, add more icing sugar. If your frosting is too stiff, add more milk! (Just work at it like that!)

4. Add vanilla essence and put it in a piping bag once you’re ready to pipe! I would advice you to keep your hands cold as you pipe so as to not melt the butter.

How I assembled my cupcakes:

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1. Pipe the vanilla buttercream (I used a large closed star tip)

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2. Crush some Lotus biscuits (these are the beautiful ingredients in Speculoos cookie butter) into fine crumbs (omg lotus biscuits /droooooools/)

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3. Add a cookie (or half of it if your piping can’t support one huge cookie) on top to finish!

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Enjoy!

– Yun

APPLE CIDER CUPCAKES WITH APPLE CIDER BUTTERCREAM & SALTED CARAMEL FILLING

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So, last week I was down to surprise a friend seeing as it was his 18th birthday and he was always a huge fan of alcohol and with that in mind, and with a lot of apple cider in the fridge, these cupcakes were born. I usually do not make them in huge batches because I don’t have that many people to feed but I mean seeing as it’s for his birthday, and there will be people around, I made about 50 of these and 50 double chocolate cupcakes (recipe up soon!).

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I would actually love to get more of that cider taste as it got lost in the batter, so if anyone knows any tricks to quench that alcoholic thirst in me, do share! So here it is:

This yielded about 48-50 mini cupcakes.

Apple Cider Cupcakes: (Adapted from Something Swanky)
2 eggs

1 2/3 cups AP flour

1 cup apple cider

2/3 cups sugar

1/2 cup butter, softened

2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla

  1. Whisk together all ingredients.
  2. Fill cupcake liners 2/3 full and bake at 175º until cake is springy and toothpick comes out clean when instrted.

How easy is that??????

Apple Cider Buttercream: (adapted from Fox11)
1/2 cup softened unsalted butter

1/4 cup apple cider

4 cups powdered sugar

1. Beat butter and apple cider with electric mixer at low speed until well blended. Gradually beat in the icing sugar until desired consistency is reached. Alternate with apple cider to get desired consistency. (Too stiff? Add cider. Too watery? Add icing sugar! Simple!)

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So then, seeing as I needed to make prank cupcakes, I cored a few cupcakes and I decided to take the rest of my cupcakes up a notch and filled it with salted caramel. However, my caramel filling was a little wet and it got soaked by the cake but it gave a really nice sweet/salty taste! I didn’t really like it but people seemed to enjoy it, I would prefer it to be thicker and chewier tho!

Salted caramel filling:(adapted from Cakejournal)
Adjust the quantity to suit your batch! I halved this recipe for about 40 cupcakes?

1 stick butter, melted

1 cup packed light brown sugar

1/4 cup milk

1 teaspoon pure vanilla extract

1. Add the butter, brown sugar and milk to a small saucepan.

2. Heat until the butter melts and the sugar dissolves, about 3-5 minutes over medium heat.

3. Remove from heat and stir in the vanilla extract.

4. Allow to cool slightly and it will start to thicken. Spoon it into the cupcake holes

Enjoy!

– Yun

KUEH BAHULU (MINI EGG CAKES)

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So, my grandfather was a baker, and he would make those fried “butterfly” breads, youtiao, etc chinese old school delicacies and every year before Chinese New Year, the house will be filled with homemade goodies. It’s been a tradition of my family to make our own CNY goodies such as kueh bangkit, love letters, almond cookies, pineapple tarts etc and my childhood favourite will always be the kueh bahulu.

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When my dad walked into the kitchen and saw me make these, his eyes lit up. He then told me how he used to stay up till midnight making these for the neighbours and how him and his siblings used hot charcoal to give the kueh bahulu that nice sugar crust on the outside (which is something a convectional oven cannot do!) Sigh good times good times. So this morning I woke up with this strange craving to not only bake, but also to eat kueh bahulu so here it is! I made about 24 of these little babies.

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(Adapted from Culinary Kitchenette)

2 cold eggs (straight from fridge)
75g / 1/3 cups sugar (you can reduce the amount of sugar! maybe by 20-40g)
75g / 1/4 + 1/8 cups plain flour 
1/2 tsp baking powder 

1. Preheat your oven to 200degC.

2. Pour your flour onto a baking sheet/aluminium foil/baking tray and bake it in the oven for 2 minutes, sifting it at the 1 minute interval.

3. Then sift the flour together with the baking powder 2-3 times.

4. In a separate bowl, beat the eggs together with the sugar until pale, thick and fluffy (ribbon-like consistency). When beating the mixture using the hand mixer, it had ripples like when making meringues!

5. Sift the flour mixture into the egg mixture and beat until smooth.

6. Grease the kueh bahulu mould with oil and put it in the oven for 1 minute.

7. Remove the mould from the oven and fill up the mould 3/4 full.

8. Bake it for 10-15 minutes or until pale brown (or keep it in longer if you like a darker colour!)

When baking the egg cakes, don’t grease the mould too much, leaving blobs of oil as it fries the cake in some areas making it darker. Also, grease it properly because the cake sticks to the pan, let it cool then use a toothpick and carefully, pick it out!

Enjoy!

– Yun

MARBLED PANDAN-CHOCOLATE CHIFFON CAKE

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So, it was Mothers’ Day and my momma is a very traditional person, hence this cake! But simply a pandan cake wasn’t enough, so I decided to take it up a notch, marbled pandan + chocolate cake. I can’t say that my cake was a COMPLETE success because it came out half chiffon-y and half dense, almost gelatinous (meh, that’s not too fab 😦 ). But perhaps if it was baked longer and at a lower temperature, it might’ve worked. So here’s the recipe I used, perhaps any one of you out there could perfect it!

Adapted from http://sweetsamsations.com/2012/08/09/pandan-chocolate-zebra-chiffon-cake/

5 egg yolks
1/4 cup castor sugar
1/4 cup coconut milk
(recommended, I didn’t try this but if you try this do comment and update me!) 2-3 tbsp pandan paste
(recommended as above) 2 tsp pandan essence
1/4 cup vegetable oil
1/8 tsp salt
1 cup cake flour
1 tsp baking powder
5 egg whites
1/2 cup castor sugar
1/2 tsp cream of tartar
1 1/2 tbsp cocoa powder

  1. Beat egg yolks and sugar in until pale in colour and sugar has been completely dissolved.
  2. Mix in pandan juice, paste, vegetable oil, and salt.
  3. Sift in cake flour and baking powder, fold until combined.
  4. Using an electric mixer, beat egg whites till frothy, adding a third of the sugar and all of the cream of tartar in.
  5. Continue to beat and gradually add the remaining sugar, beating until stiff peaks form.
  6. Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
  7. Divide the batter into half and mix in cocoa powder with one half.
  8. Add 1 tablespoon of each batter on the same spot, piling them up on top of one another, until they are both used up. Using a large angel cake pan, bang it on tabletop twice to release air bubbles.
  9. Bake in preheated oven at 175C for about 40 mins.
  10. Invert the cake immediately once taken out from the oven (or an iron rack or something, my table worked too and it was supported by boxes on the sides). Cool completely before removing from mould.

Enjoy the cake!

– Yun

CHURROS WAFFLES

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I having posted much for awhile, IB is killing me I swear but now that the academic stresses are settling down for a bit, I am back. So anyway, I love churros, I love waffles, so when I came across a churros waffles recipe, how could I resist? Now, these churros (like all churros) soften and get moist when it’s cool and is waiting out for awhile, but it’s crisp and chewy when it’s hot and so so delicious when eaten with cinnamon sugar, chocolate sauce, maple syrup and a cup of tea.

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Ahh.

So here’s the ultra easy recipe and I think it’s time you treat yourself to some. (adapted from seriouseats)

1/2 cup water
4 tbsp unsalted butter
1/4 tsp salt
1 tbsp sugar
1/4 tsp cinnamon
1/2 cup plain flour
2 eggs (large, but in Singapore they are all kinda a standard size so yup)

1. In a small saucepan/pot, bring water, butter, salt, sugar and cinnamon to a simmer over high heat.

2. Once your butter has melted and your sugar has dissolved, lower heat to medium and add in your flour. Stir rapidly until your batter is formed. (You will notice your flour absorbing the water mixture and forms a nice moist clump) Once that is done, continue to cook it over medium heat for about a minute.

3. Now, remove your saucepan from the heat and let your mixture stand for 5 minutes (to cool it down). Add one egg at a time to the batter and stir until each is incorporated. Expected the batter to be quite stiff, as the site says “a bit like buttercream frosting” but that wasn’t the case for me, it was just real sticky.

4. Heat your waffle iron and oil it. Then if you only want to make small ones like I did, just take a table spoon and put it in the centre of your pan and press it. Give it about 3-5 mins for it to come out crisp and chewy. It did stick to my waffle iron though so I had to use 2 forks put together to act as a tong (because i lost mine 😦 ) to pry it from my waffle iron.

5. Oil your waffles and sprinkle them with sugar, enjoy!