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

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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

3-INGREDIENT NUTELLA CUPCAKES

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It’s been a super long week of unproductivity and things have been rough, and thus, baking is my escape. Felt really good and I woke up at 9AM in the morning to bake and got quite a bit done after 3 hours? My cousin has been requesting for me to make something with nutella (and because Junkie bought me this nutella recipe book from Germany and has been asking me to use it) I decided to experiment with nutella today and I must say I’m pretty pleased at how easy this recipe was and how quickly everything came together! So here it is 🙂 (I baked it in mini cupcake tins because it’s always easier to eat small bites than hugeass cupcakes so this made about 18? I halved this recipe btw!)

1 cup plain flour
1.5 cup nutella
3 eggs
+ white/milk/dark chocolate or whatever frosting you want

1. Whisk eggs and nutella together until smooth.

2.Add the flour in and whisk until incorporated. Do not overmix it or your cupcakes will be tough. (Mine kinda were whoops :/)

3. Bake in the oven at 350degF or about 176degC for a few minutes until when inserting a toothpick, it comes out clean!

4. Cool it and serve with whatever frosting you want 🙂

Enjoy! :-

– Yun

SWISS MERINGUE BUTTERCREAM FROSTING

torched meringues!!!!!!

torched meringues!!!!!!

Okay, we all know Singapore is known for her crazy hot and humid tropical climate and for a baker who loves using frosting, that is terrible news. I hate it when I frost and my frosting gets all oily and buttery once I step out of my cool kitchen and start to pipe and have the frosting run all over my beautiful cupcakes.

So usually, I would use the Swiss Meringue Buttercream! There is also the French Meringue Buttercream but that one requires the close monitoring of the temperature of the sugar mixture and that’s way too troublesome. Sure, the SMBC is more troublesome that the traditional buttercream but I would say texture, taste and endurance-wise? SMBC has more to offer.

So here’s the recipe for the SMBC but as you can see in the picture above, the frosting isn’t SMBC but rather, just meringue. However, I hate using raw, uncooked eggs in frosting because eating them leaves a smelly aftertaste eeurgh and no one wants that, therefore, to achieve that rather “cooked” and more sturdy meringue buttercream, follow the SMBC recipe below, but do not add in the butter cubes, just beat until you get your stiff peaks and pipe straightaway! (If you have a blowtorch, torch your meringues. They burn way too easily gosh it was freaky but looks pretty great right?)

So let’s get cookin’.

100g egg white (3 large eggs)
135g sugar
227g unsalted butter, soft but still cold, cut into small equal size of cubes
+ cupcakes of your choice (I used vanilla!)

1. Remove butter from fridge and cut into small cubes, set aside. Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water (double boiler).

2. Add in sugar in 3 batches, whisk sugar and egg whites till sugar is fully dissolved (rub some with your fingers, if it feels grainy, it hasn’t dissolved yet), take about 2-3mins.

3. Remove from heat and whisk for about 5mins till peaks are stiff, thick and glossy (Hand mixer speed at 3). Hold it over your head (if you dare!) and if it doesn’t drop, you’ve go it.

4. At this point, the mixing bowl should be cool to the touch but still slight warm at the bottom.

5. Place the bowl of meringue on top of a large bowl with few ice cubes and water. (You can omit this step if you want to. I skipped it.)

6. With the mixer at low, add in the butter cube one by one, ensuring that each addition is well incorporated before adding the next one.

7. Beat till mixture become curdles, stop the mixer, take a spatula, continue to fold and stir till the mixture become creamy and satiny. It will curdle and you will panic a little but don’t worry, keep on beating! (Unless it’s beyond saving then……………..maybe it’s best you start again)

8. Add colouring if desired and mix till evenly distributed. Try to reduce the amount of liquids you add into your buttercream lest it runs 😦

It’s a super stubborn frosting but it’s worth it I promise!

– Yun