Peach Cupcakes

I love Peaches so decided to bake some Peaches Cupcakes for breakfast and also bring some to office to share with my colleagues. 

Strawberry/Blueberry Cupcakes

This is my last post for the year 2014. It has been a year full of up and downs.

I baked these cupcakes using the left over batter from the sponge cake that I baked for the Strawberry shortcake..

Here I would like to wish all a happy and magical New Year. I hope it brings you lot's of joy 

and happiness.

                                                       

Christmas Cupcakes

Ho ho ho...it's Christmas Eve..
I have a date with cupcakes today. It has been a very busy and hectic month. So much so I enjoyed this festive month, on the other hand is also a busy month for me. I have to distribute calenders and diary for my clients and to follow up of payments as year end is closing. I have to find time to bake too and not forgetting about Christmas shopping for presents.

                                                                           

This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out,Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

                                                               
                                              

I'm joining Best Recipes for Everyone December 2014 Event Theme:

My Little Cupcakes by Fion of XuanHom's Mom.

Christmas Rainbow Cheese Cupcake

I was looking forward to the post-it-together cupcake events and immediate promised Fion of XuanHom's Mom that I will participate. On the other hand, I forgot that I will be busy during the weekend for my nephew wedding as the tea ceremony will be held at my place. I managed to squeeze some time to create this colourful cheese cupcakes for this event. I choose colourful theme as Christmas is around the corner and I am filled with festive mood too. Aren't these cupcakes lovely? I am so delighted to see the finished bake and kept admiring them.

                                                                           

This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out,Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

                                                               
                                             

I'm joining Best Recipes for Everyone December 2014 Event Theme:

My Little Cupcakes by Fion of XuanHom's Mom.

Hokkaido Cupcakes with Passionfruit

Today haze is really bad.  My throat is not feeling good and my eyes are itchy due to the haze too. Feeling kind of lazy today and at the same time felt like baking something. As I am making some Passionfruit drink to quench my thirst, therefore I have decided to bake some Hokkaido Cupcakes with Passionfruit. I liked the sourish sweetness of this cream and it  blended well with the cupcakes. It is not too sweet and I don't feel so guilty eating this.

                                                                Passionfruit Drink

Hokkaikdo Cupcakes with Passionfruit

Recipe Source:  Sonia

Chiffon Cake

3 Egg Yolks

20g sugar

35g Corn Oil

60g Milk

70g Cake Flour

3 Egg Whites

25g Sugar

Filling 

Dairy Whipping Cream

Passionfruit Puree

Icing Sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with Passionfruit Puree till firm and stiff.
13. Pipe passionfruit cream into cupcake and dust with icing sugar. Drizzle some passionfruit puree on top of the cream. Refrigerated before consume.

                                                     

Strawberry Cupcakes

These fresh strawberry cupcakes are moist and exploding with strawberry flavour.  Top them with strawberry whipped cream and it taste awesome. These are made purely from scratch with real strawberries and the taste is so good. This time I am using strawberry from USA and I find them abit more sour compared to those from Korea. Thank you Jessie for sharing this great recipe.

Recipe Source:   Jessie         

Ingredients:

120g Strawberry Puree
1/4 cup coarsely chopped Strawberry
150g Cake Flour, sifted
1 tsp Baking Powder
85ml Milk
75g Unsalted Butter
130-140g Caster Sugar ( I used 180g cos the strawberry I bought is slightly more sour)
1 tsp Vanilla Sugar
1 egg

Methods:

1. Preheat oven at 170 degrees

2. In a mixing bowl, combine cake flour and baking powder.

3. In another bowl, combine strawberry puree and milk.

4. Beat the butter, caster sugar and vanilla sugar till light and fluffy.

    Add in the egg and beat till well combined.

5. Alternate add in the flour and strawberry puree.

6. Add in the chopped strawberry and combine well. (do not beat)

7. Fill in the batter to 80 % full into the the paper cups.

8. Bake for about 20 minutes for till the cupcakes are cooked.

9. When the cupcakes are done, remove from the oven and let them to cool down         completely on a wire rack.

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Mango Chiffon Cupcakes

As this is the Mangoes season, my mum has been carting loads of mangoes back from the market. So I have been cracking my head what am I going to do with all these mangoes. I have already done a Mango Mousse Cake 2 days ago and a Mango Swiss Roll for mum so I thought mine as well bake some Mango Chiffon Cupcakes for my nieces and nephews too.

Since I have some  mango puree left, so I make a mango sauce too to drizzle on top of the whipping cream and added some chocolate topping. 

Recipe Source:  Happy Home Baker

Mango Chiffon Cupcakes

Ingredients:
(makes 10 cupcakes)

for the chiffon cupcakes:
3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
100g fresh mangoes (use sweet, well ripened mangoes)
1 teaspoon lemon juice
80g cake flour

4 egg whites (use large eggs)
55g caster sugar

Method:

to make the cupcakes:

• Blend 100g mangoe flesh till smooth. Set aside.
• Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the mango puree, lemon juice, whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
• In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
• Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
• Spoon batter into paper cups till it reaches the rim. Place paper cups onto baking tray and bake in pre-heated oven at 180 degC for 12~15 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely. (Note: the cupcakes will rise well above the rim during baking, but will shrink upon cooling.)

To make the frosting:

- Whipping Cream

- Mango Sauce ( Mango puree + water + sugar + corn starch - boil and sieved )

- Chocolate