Old-School Muffins (Chocolate Chip)

What happens when you only have a spare hour left and you need a baking fix?

Muffins! Yay!!

Like all muffins they taste the best fresh from the oven. Crispy golden brown tops with moist insides. Leave them inside a container for a day, they will taste like your grandma's old socks.

Old-School Muffins (adapted from Alton Brown's I'm Just Here for More Food)
(makes 12 standard muffins, 16 for me)

303g cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
a pinch salt
100g sugar
120ml vegetable oil
1 egg
1 egg yolk
240ml plain yogurt
1-2 cups ‘bits and pieces’ (nuts, berries, chocolate chips, or any combination thereof – but no more than 1 cup of chocolate chips) - I use 175g mini chocolate chips

Method:

1. Place an oven rack in position C and preheat oven to 190°C.
2. Prepare a muffin tin and set aside.
3. Sift together all your dry goods.
4. Combine all your liquid ingredients.
5. Add the wet ingredients to the dry and stir until just combined. Do not overmix.
6. Using the disher, drop the batter into the prepared tin. The cups should be full.
7. Bake for 18 to 20 minutes, or until the muffin interior hits 100°C or a toothpick inserted into the bottom of a muffin comes out clean.
8. Remove from the oven and immediately turn the muffins on their sides so that steam can escape the pan. Skip this step and you'll have mushy bottoms, which is okay if you like that kind of thing.
9. Serve immediately or store in an airtight container for up to a week or until they taste gross, smell bad, or grow fur.

One-Bowl Chocolate Cupcakes

An ice cream sundae version in cupcake form! Frosted them with my usual swiss meringue buttercream and topped them off with a cherry. Think they look really cute and pretty standing next to one another hehe.

Mom commented the cakes taste tad alkaline-ish. Must be the dutch processed cocoa I guess. But nevertheless they're fluffy and soft, and good for those who hate washing up...all you need is just one bowl ya.

One-Bowl Chocolate Cupcakes (adapted from Martha Stewart's Martha Stewart's Baking Handbook)
(Makes 24 standard cupcakes, 60 mini for me)

Ingredients:
350g all-purpose flour
115g unsweetened cocoa powder
500g sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoon salt
2 large whole eggs plus 1 large egg yolk
300ml milk
120ml plus 2 tablespoons vegetable oil
1 1/4 teaspoon pure vanilla extract
300ml warm water

Method:

1. Preheat oven to 180°C. Line two standard 12-cup muffin pans with paper liners.
2. Into a bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to a mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
3. Divide batter evenly among the muffin cups, filling each about two-thirds full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto rackl then reinvert and let them cool completely, top sides up.

Black Bottom Cupcakes

Venturing into the world of black bottom cupcakes. Never had one myself before, so tried out one recipe since I have leftover cream cheese. Was comparing this one and Magnolia's, decided to go for this as it makes a smaller batch. Urm. Not too satisfied with it. I wonder if black bottom cupcakes are supposed to have this texture?

Though packed with deep chocolate flavor, the chocolate sponge cake is pretty dense, I guess it's supposed be like that to keep the cream cheese portion in check. Will do a comparison once I try Magnolia's one.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Black Bottom Cupcakes (adapted from The Hummingbird Bakery Cookbook)

Ingredients:

For the chocolate sponge base:
190g plain flour
120g caster sugar
40g cocoa powder, plus extra to decorate
1/2 tsp bicarbonate of soda
40 ml sunflower oil
1/2 tsp vanilla extract
125ml water

For the cheesecake filling:
140g cream cheese
1/2 tsp vanilla extract
A pinch of salt
100g chocolate chips (I use 60g)

Method:

1. Preheat the oven to 170°C.
2. For the chocolate sponge base put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.
3. Put the oil, vinegar, vanilla extract and water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Line a 12 hole cupcake tray with paper cases. Spoon the mixture into the paper cases until two-thirds full and set aside.
5. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
6. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.
7. Scoop about 1 tbsp of the cheesecake filling on top of the cupcake mixture and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don’t overcook as the cheesecake will become very dry and crumbly.
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
9. For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
10. When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Rich Chocolate Cheesecake

A tribute to Mr Chiam See Tong. Pictures and captions credits to AsiaOne.

Independent candidate for Cairnhill, Mr Chiam See Tong (2R) in the 1976 general elections. It was a strictly one-man show when lawyer Chiam See Tong went campaigning at Newton Court. All he had was his Volkswagen atop which a loud speaker was attached.

Independent candidate for Cairnhill, Mr Chiam See Tong in the 1976 general elections. It was a strictly one-man show when lawyer Chiam See Tong went campaining at Newton Court. All he had was his Volkswagen atop which a loud speaker was attached. The highlight of his first election rally was a lively question-and-answer session with a crowd of about a 100 people. He was also responsible for one of Singapore's famous political icons: Herbie - his maroon-coloured Volkswagen Beetle which has been a staple at every election he has contested since 1976.

Mr Chiam See Tong (garland), an Independent Party candidate contesting in Potong Pasir, surrounded by his supporters at the counting centre in Victoria School in 1979.

Polling Day 1984 - A victorious Mr Chiam See Tong after he was declared winner in Potong Pasir in 1984.

General election 1991: Singapore Democratic Party (SDP) election rally at Yishun. SDP secretary-general Chiam See Tong (garlanded) and his party members get overwhelming support from their supporters.

Mr Chiam fulfilled his residents' wish for an MRT at Potong Pasir.

Veteran opposition MP, Mr Chiam See Tong, posing at a new amphitheatre and pavilion area. His town council has just completed in July 2000, in Potong Pasir. Mr Chiam has been MP there since 1984.

Mr Chiam with residents. The drawing represented the Potong Pasir MRT line that was built.

Mr Chiam during a Meet The People session.

Potong Pasir MP Chiam See Tong in his maroon Volkswagen Beetle which he had been using as his election campaign vehicle. He recently described it to The Sunday Times thus: 'It is my warhorse and I never go to battle without it.'

Chiam See Tong speaking at the party's rally at Tampines Stadium. At the General Election 2006, he was the chairman of the Singapore Democratic Alliance.

Chiam See Tong carrying a little girl who was chanting together with the crowd, "Potong Pasir, Chiam See Tong!" during the 2006 General Election.

Two weeks after he suffered a stroke in 2008, he was back at his makeshift void deck cubicle in Potong Pasir for his weekly Meet-the-People Sessions.

Mr Chiam See Tong (centre) assisted to his seat by Hougang MP Low Thia Khiang (second from right) and Dr Mohamad Maliki Osman after his arrival at the Padang for the National Day Parade (NDP) 2010.

Mr Chiam See Tong petting a jack russell terrier Xiao Lian, who belongs to a Potong Pasir resident known only as Alan, after a meeting with reporters at a Meet-the-People session.

*****

I'm honored to say that I've finally got to meet up with Mr Chiam face to face in the weekend. It was awesome. Feel very, very fortunate to be able to do so. Not going to flaunt my photos here. I ran from my place in Kim Keat Link estate to Bishan Park for the meetup, so you can imagine what kind of messed up state I was in by the time I get to see Mr Chiam hehe

So...I'm having a chocolate streak lately. Baked this awfully chocolatey cheesecake. It's uber dense and rich as its name promised. Carries a good load of chocolate which will intrigue dark chocolate loving fans. I might have overbaked it a little because 180°C sounds tad high for a water bath cheesecake bake. It's not as wet as I like my cheesecakes to be, so the search for the perfect cheesecake continues.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Rich Chocolate Cheesecake (adapted from Tish Boyle's The Cake Book)

Ingredients:

Chocolate Crumb Crust:
180g Nabisco's Famous Chocolate Wafer crumbs (These are practically not available over here. I make my own, recipe from here)
57g unsalted butter, melted

Chocolate Filling:
340g bittersweet chocolate, coarsely chopped (I use 200g 45% and 140g 70%)
680 g cream cheese, softened
200 g granulated sugar, divided
3 tbsp natural (not Dutch-processed) cocoa powder
4 large eggs, at room temperature
180 ml heavy cream (cool but not cold)
2 tsp vanilla extract
2 tbsp Kahlua or Cognac (I use Baileys)

Method:

Make the crust:
1. Position a rack in the center of the oven and preheat the oven to 180°C. Grease the bottom and sides of a 9x3-inch springform pan. Cut an 18 inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan.
2. In a medium bowl, combine the Oreo crumbs and melted butter. Pat the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes, until set.
3. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

Make the filling:
4. Melt the chocolate in the top of a double boiler over barely simmering water, stirring occasionally. Remove the pan from the heat, leaving the chocolate over the hot water.
5. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy and lump-free, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add 1/4 cup of the sugar and beat until blended. Add the cocoa powder and mix until blended. Remove the bowl from the mixer stand.
6. In a clean mixer bowl, using the whisk attachment, beat the eggs at medium speed until blended, about 1 minute. Gradually add the remaining 3/4 cup sugar and beat at high speed until tripled in volume, about 2 minutes. Remove the bowl and whisk from the mixer stand and replace them with the bowl containing the cream cheese mixture and the paddle attachment. Mixing at low speed, gradually add the egg mixture to the cream cheese mixture, scraping down the sides of the bowl as necessary to ensure that the mixture is even-textured. Mix in the melted chocolate. Add the heavy cream, vanilla extract, and Kahlua (or Cognac) and mix until blended. Remove the bowl from the mixer stand and stir the filling several times to ensure that it is evenly blended.
7. Scrap the filling over the baked crust in the pan. Place the pan in a roasting pan or large baking pan. Place the roasting pan in the oven and pour enough hot water into the pan to come 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 65 to 75 minutes, until the center of the cake is set but slightly wobbly (the cake will set completely as it cools).
8. Remove the cake pan from the water bath. Place the pan on a wire rack and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.
9. Refrigerate the cheesecake for at least 4 hours before serving.
10. To serve, slice the cake with a thin-bladed sharp knife, wiping the knife clean between each cut.

The Chewy

*Arggghh. Blogspot screwed up. Reposting this*

What happens when you have to get rid of your expiring bread flour and your dough hooker is down.

You make cookies!

Am a big fan of Alton Brown. Yes, I like geeks. A cooking/baking geek is even more appealing. If you have not watched his shows before, he basically explains how science works in cooking/baking. That's enough to get me swooning.

And err, if you're going to google on how he looks...don't expect a good looking dude like Chuck Hughes.

Gooey in the middle, crispy on the edges. Could be more more chewy, but not complaining. Cookie's a little too tall for my liking, was aiming for the flat slappy kind like Subway. No overnight chilling or any of that 24-36 hour chilling-in-fridge marathon which I like.

The Chewy turned out more popular than I think they were. One intern at Mom's workplace asked if they're Subway cookies. Mom said, nope, it's my daughter's No-Way cookies.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

The Chewy (adapted from Alton Brown's Good Eats)
Makes 17 cookies using my #40 disher & halving the recipe. Recipe shown below is the original recipe. Makes 30.

Ingredients:
227g unsalted butter
360g bread flour
1 tsp kosher salt
1 tsp baking soda
50g sugar
270g brown sugar
1 egg
1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla extract
340g semisweet chocolate chips

Method:

1. Heat oven to 190°C.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
4. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.
5. Stir in the chocolate chips.
6. Chill the dough, then scoop (#20 disher) onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Chocolate Fudge Cake with Light Whipped Ganache

A bitter aftertaste after knowing the results of General Elections 2011.

1. Tin Pei Ling, who cannot distinguished a chicken's head from a pig's head has been elected into the parliament.
2. Wong Kan Seng got away with letting a limping terrorist escape while a fine minister like George Yeo was voted out.
3. The death of the Potong Pasir legacy.

But I know this opens a brand new chapter...and I look forward to the future. Mr Chiam, we will uphold your spirit as the Father of Democracy. You will, always be my Chiampion! :)

Awaiting for the GE2011 results!
So we have PAP, WP, SPP, NSP supporters! Rojak fan club hahah

My facebook wall is now roaring with resentment for Tin Pei Ling's entry into the parliament. Ahh well.

And I also want to say that I'm very proud of my parents, they did the right thing and voted wisely despite they were initially afraid. My sister and I have been actively participating in rally hopping and we have a lot of dialogues on how we feel about national issues. From this general elections, I felt my family getting even more closely knitted.

I also discussed this election fever with ZY during our baking session hahah! After that day, I felt a little more confident to do layered cakes, seeing how he assembled everything together. Butbutbut I screwed up mine. It was basically falling apart with the ganache sweating in the hot weather. I managed to save it and it didn't look too bad afterall. Definitely need more practice.

The chocolate cake has an insanely fine texture yet has the right amount of chocolate, accompanied by whipped ganache that is so light that it literally disappears into your mouth like cloud. I'm really looking forward to my next bake from this book.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Chocolate Fudge Cake (adapted from Rose Levy Beranbaum's Cake Bible)

Ingredients:
85 unsweetened cocoa (Dutch-processed)
354g boiling water
3 large eggs
1 1/2 tsp vanilla
300g sifted cake flour
434g light brown sugar
2 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
227g unsalted butter

Method:
1. Grease two 9 x 1.5" cake pans, line the bottoms with parchment or wax paper, and then regrease and flour. (If you only have 2"-high pans, either do 2/3 the recipe for 1 layer or 1 1/3 the recipe for 2 layers.)
2. Preheat the oven to 175°C.
3. In a medium bowl, whisk together the cocoa and boiling water until smooth. Cool to room temperature.
4. In another bowl, lightly combine the eggs, 1/4 of the cocoa mixture, and vanilla.
5. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
6. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 20-30 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
7. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that tops are up and cool completely before wrapping airtight.

Light Whipped Ganache Filling and Frosting (adapted from Rose Levy Beranbaum's Cake Bible)

Ingredients:
227g bittersweet chocolate (I use 138g 55% & 89g 70% Valrhona chocolate)
464g heavy cream
1/2 tsp vanilla

Method:
1. Break the chocolate into pieces and process in a food processor until very fine.Heat cream to the boiling point and with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
2. Transfer to a large bowl of electric mixer refrigerate until cold, stirring once or twice. Do not allow the mixture to get too cold or it will be too stiff to incorporate air.
3. Add the vanilla and beat the mixture just until very soft peaks form when the beater is raised. It will continue to thicken after a few minutes at room temperature. If the mixture gets overbeaten and grainy, it can be restored by remelting, chilling, and rebeating.

Devil's Food Cupcakes

"There’s a scarecrow, and he wanted a new brain. When we vote, we should use our heads. We should think about what is good for us, what is good for our children.

Second, there’s a Tin Woodsman who wanted a heart. So when you vote, also think about the Singaporeans who are worse off than you, having a harder time to make a good living in Singapore.

Third, there’s a cowardly lion who wanted some courage. So after you know what’s right to do, have the courage to do what’s right even if it means some changes from what you’re used to. Singapore, don’t be a cowardly lion!”

- Chen Show Mao, Workers' Party

Workers' Party Rally @ Serangoon Stadium 29 April 2011

"Mr Lee Kuan Yew once asked who is this man Chiam See Tong, he is like a shooting star. Shooting across the sky. And he took the trouble to examine my 'O' level results. And he went through the results very carefully and counted very carefully also. 1...2...3...4...5. He said and looked again, only 5. But I'm not ashamed of my 'O' level results. How many of you got 5 'O' levels? Put up your hands please. So you and I are the same. But don't be afraid, that's not the end of the world for you. I have 5 'O' levels, but I am a lawyer now."

"I am actually not a brave man, but I love Singapore, and I love Singaporeans..."

- Mr Chiam See Tong, Singapore's People Party

Singapore's People Party's Rally @ Bishan Stadium 2 May 2011

To all fellow Singaporeans...

These cupcakes have something to say to you.

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Devil's Food Cupcakes (adapted from Allysa Torey & Jennifer Appel's The Complete Magnolia Bakery Cookbook)
the recipe below shows 2/3 of the original recipe, makes 25 small cupcakes for me

Ingredients:
173g cake flour
61g unsweetened Dutch process cocoa
1 tsp baking soda
1/3 tsp salt
113g unsalted butter, softened
218g light brown sugar (I use 184g as I ran out of it)
66g sugar
2 large eggs, room temperature
240ml buttermilk
1 1/3 tsp vanilla extract

Method:
1. Preheat the oven to 180°C.
2. Line muffin tin with cupcake papers.
3. In a small bowl, sift together the flour, cocoa, baking soda and salt. Set aside.
4. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, abt 3 mins.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
7. Carefully spoon the batter into the cupcake liners, filling them abt three-quarters full. Bake for 20-25mins, or until a cake tester inserted into the center of the cupcake comes out clean.
8. Cool the cupcakes in the tins for 25 to 30 mins (17 mins for me). Remove from the tins and cool completely on a wire rack before icing.
9. Decorate as desired.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Chocolate Cupcakes with Cream Cheese Frosting

I'm a little embarrassed to say that I've indulged in 3 out of from the batch I've made...they are that good.

These cupcakes are not sinfully rich on chocolate, but carry the right amount of cocoa goodness. The extra dash of Valrhona cocoa powder balances the sweet tangy cream cheese frosting and it might just be able to pass off the cupcakes as coffee-less Tiramisu.

On a side note, I need to break out of this cupcake-chiffon-cupcake streak and bake something else.

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Chocolate Cupcakes with Cream Cheese Frosting (adapted from The Hummingbird Bakery Cookbook)

Ingredients:

Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature
125g cream cheese, cold

Method:
1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.

2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

Cupcakes:
100g all purpose flour
2 1/2 tbsp cocoa powder
140g caster sugar (I use 130g)
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1 egg
1/2 tsp vanilla extract

Method:
1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.2. Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

3. Whisk milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more mins until the mixture is smooth. Do not overmix.
4. Spoon the mixture into the paper cases until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
5. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate as desired.

Chocolate-Orange Cupcakes

The last time I did my swiss meringue buttercream, I got impatient and did not beat enough. I just had to redo to get a hang of it. And I'm a satisfied girl now.

And duh, I'm not too fond of my available piping tip options. This calls for a good reason to shop for new tips :)

Light on the chocolate, pronounced citrus-y orange flavor. Let them sit overnight and interesting things happen. The flavors seem to develop overtime and it screams orange the next day. If you like chocolate cupcakes but do not wish to be overwhelmed by its richness and depth, these cupcakes are for you. And if you are on the other side of the fence, frost it with chocolate buttercream or ganache instead and we'll have a happy ending.

Chocolate-Orange Cupcakes (adapted from Cupcakes from the Primrose Bakery)
(makes 12 regular sized cupcakes, 24 smaller ones for me)

Ingredients:
115g good-quality dark chocolate (70% cocoa solids)
90g unsalted butter, room temperature
175g caster sugar, preferably golden (I use 150g)
1 orange's zest (1 tsp for me)
2 large eggs, free range or organic
185g plain flour, sifted (125g top flour, 60g plain flour - no rocket science here, I ran out of top flour)
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
75ml freshly squeezed orange juice
1 tbsp semi-skimmed milk, at room temperature (I use whole)

Method:

1. Preheat the oven to 180°C and line a 12 hole muffin tray with the appropriate size cupcake cases.
2. Break the chocolate into pieces and place in a microwave-safe bowl. Melt on a medium setting in 30-seconds bursts until completely melted. Stir well between each session. Alternatively, place the chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until completely melted. Set the bowl aside to cool.
3. In a large mixing bowl cream the butter, sugar and orange zest until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the eggs and beat again briefly.
4. Combine the flour, bicarbonate of soda, baking powder and salt in a bowl. Mix the milk and orange juice in a jug.
5. Add the chocolate to the creamed mixture and beat on low speed until the mixture is just combined. The batter will still be streaky. Add 1/3 of the flour and beat until it all just comes together. Add half of the juice/milk mix and beat again until the mixture just comes together. Repeat these steps until all the ingredients have been incorporated.
6. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for abt 28-30mins (17mins for me). To check they are cooked, insert a skewer into the centre of one of the cakes - it should come out clean.
7. Remove from the oven and leave the cakes in their tins for abt 10 mins before carefully placing on the wire rack to cool. Once they are completely cool, ice the cupcakes with buttercream.

Orange Swiss Meringue Buttercream Frosting

Ingredients:
1 large egg white, room temperature
50g granulated sugar
90g unsalted butter, room temperature
2 tsp orange zest
few drops of food coloring (optional)

Method:

1. Set egg whites and sugar in a bowl over gently simmering water and whisk until all sugar has dissolved and eggs are hot to touch, for abt 3mins. You can test if it's done by rubbing mixture in between fingers to see if there are still any gritty bits of sugar left.
2. Remove bowl from water and beat egg mixture on high speed until mixture has cooled completely and formed stiff and glossy peaks, for abt 10mins.
3. Add butter one tbsp at a time, and beat until incorporated before adding in the next tbsp.
4. Add orange zest and beat until just combined.
5. Add food coloring if you have and mix till it's well blended.
6. Pipe as you like.

Chocolate-Chocolate Chunk Muffins

The week has been mad hectic. Been working till 9+pm this week, was seeing double by the time my day ends. Took a breather today by making some muffins. I noticed how I've been falling back on muffins for my baking fix as they are really simple to make.

These muffins served themselves as my sister and my breakfast this morning. Contrary to most sugary-filled chocolate bakes, these chocolatey muffins are only slightly sweet yet filled with rich chocolatey goodness. The buttermilk contributed to the muffins' moist and tender texture. If you can get away with calling chocolate as breakfast, then these muffins are for you!

Chocolate-Chocolate Chunk Muffins (adapted from Dorie Greenspan's Baking: From My Home to Yours)
Makes 12 muffins

Ingredients:
84g unsalted butter
113g bittersweet chocolate, coarsely chopped (I use half 70% dark chocolate and half 55% semisweet chocolate)
280g all-purpose flour
133g cup granulated sugar
30g cup unsweetened cocoa powder, sifted
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
300ml buttermilk
1 large egg
1 teaspoon pure vanilla extract

Method:
1. Center a rack in the oven and preheat the oven to 190°C. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
4. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
5. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter.
6. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.
7. Bake for about 20 mins, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 mins before carefully removing each muffin from its mold.

Out-of-This-World Brownies

Right. It looks like a disaster, I mean it IS a disaster. Got boyfriend to bring my cold brownies home one night before the BBQ and condensation setted in and the candy cane started smearing like a crying girl's mascara over the ganache. This is honestly much worse than Jess's Christmas tree turning blue. I know these brownies look like abomination on its own, but I assure you it tastes better than it looks.

The only modification I did for the brownies (in the holy spirit of Christmas muahahaha) is to spread a layer of ganache and sprinkle 70g of coarsely crushed candy canes over and let it set in the fridge. These brownies are ultra rich and deeply chocolatey with the generous amount of chocolate used. It's one of the most fudgy brownies I've made so far, dark chocolate fans will be thrilled to sink their teeth into these lovely brownie bites.

this is the season to be jolly, FATlalalalalalalala~

On a side note, I need to start dieting. Have been feasting non stop and eating like a pig for few days in a row. Gonna have a few more celebrations and BBQs lining up this week. Not looking forward to Grandma or aunties saying that I've gained weight during the coming Chinese New Year gatherings. hurhur.

Out-of-This-World Brownies (adapted from Sherry Yard's Desserts by the Yard)

Ingredients:
105g all purpose flour plus 2 tbsp flour
1/4 tsp salt
113g unsalted butter
28g unsweetened chocolate (I use Hersheys)
198g bittersweet chocolate (I use 64% Tainori)
2 eggs
200g sugar

Method:
1. Place a rack in the middle the oven and preheat oven to 180°C. Line an 8" square baking pan with aluminum foil and spray with pan spray.

2. Sift together flour and salt and set aside.
3. Melt butter and both chocolates (either in microwave or on the stove). Stir with a rubber spatula until smooth. Allow to cool to tepid (32°C).
4. Using a stand or hand mixer, beat the eggs and sugar until fluffy.
5. With a whisk, gently eat in the butter and chocolate. Fold in flour.
6. Scrape batter into prepared pan and place in oven. Bake for 25 to 30 mins, rotating the pan from front to back halfway through.
7. Brownies should be slightly firm to the touch and a crust should form on the top. A toothpick will not come out clean. Allow to cool in pan to room temperature before serving.

Chocolate Spice Muffins

Took leave a day before Christmas Eve to whip up a mass muffins baking for my colleagues. Made a variety of muffins from my past tested and trial-ed recipes. Settled on a few including this one. Chocolate spice muffins! To warm everyone up a little, in the heart at least. Crusty muffin top accompanied by spicy cocoa flavors and dried mixed fruits. The recipe is a holiday season keeper.

Little xmas tags I've made. Ripped the angry muffin picture off google.

Muffins galore~

It was fun baking loads during this holiday season. Kinda disappointed that I didn't have the time to practice for a log cake this year, but I'll do that in the coming year.

Chocolate Spice Cranberry Muffins
(makes 12 muffins)

Ingredients:
1 egg
70ml vegetable oil
240ml milk
200g sugar
140g all purpose flour
135g whole wheat flour
20g cocoa powder
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
70g dried mixed fruits

Method:
1. Preheat oven to 180°C. Line 12 muffin paper cups on the muffin tray.
2. Whisk together egg, oil, milk and sugar
3. In a separate bowl, whisk flours, cocoa powder and baking powder, salt and stir in egg mixture
4. Fold in mixed fruits and scoop batter into muffin
5. Bake for 30mins and transfer to wire rack to cool

Chocolate Banana Studded Cake

When I first started baking, I casually mentioned that I couldn't attempt certain recipes because they call for a food processor and I don't have one at home to my boyfriend. And that silly boy went to purchase a hugeass food processor soon after. And because of my tight schedule and I very soon forgotten about where those food-processor-recipes I wanted to make went to, so the brand new machine was left at the corner of my table for the longest time. He nagged at reminded me on and off that I should start utilising the processor...and so I did!!...for his special day.

Happy Birthday to the world's greatest bf :)

/burp

The recipe is written as per Rose Levy Beranbaum's book, but I made the ganache the night before so that it has enough time to set for frosting consistency. It was still kind of thin for my liking, but nevertheless taste great, how can ganache go wrong anyway. I have quite a good amount of leftover ganache, so you might want to reduce the ganache recipe if you are only planning to smear a thin layer on the cake like mine.

Was kinda messy with the ganache and the studding. Hand picking the mini chocolate chips one by one and meticulously (well, not that much as you can see from the pictures) placing them on the frosted cake took me about half an hour or so. Think I ought to place strips of parchment paper underneath the cake the next time I do frosting as the dripping wet ganache makes my cake look like it's wearing an evening gown.

The cake tastes awesome. The fruity banana flavor really makes this cake special from the typical chocolate cake. I also like how the cake is so velvety and fine crumb-ed. Somehow, everything I've made from this book turns out amazing. And the chocolate chips on top provides an extra bite to the cake.

Chocolate Banana Studded Cake (adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes)

Ingredients:

Batter:
42g unsweetened (alkalized) cocoa powder
88g boiling water
112g ripe banana, peeled and lightly mashed
90g sour cream
2 large eggs, room temperature
3/4 tsp pure vanilla extract
156g cake flour
200g superfine sugar
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
142g unsalted butter, room temperature

Method:

1. Preheat oven to 175°C. Prepare a 9" round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour
2. In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 mins. To speed cooling, place it in a refrigerator. Bring it to room temperature before proceeding.
3. In a food processor, process the banana and sour cream until smooth. Pulse in the cocoa mixture, eggs, and vanilla and process briefly just to blend.
4. In a bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking soda, baking powder, and salt on low speed for 30 secs.
5. Add butter and half the banana-cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 mins. Scrape down sides of the bowl.
6. Starting on medium low speed, add the remaining banana-cocoa mixture in 2 pats, beating on medium speed for 30 secs after each addition to incorporate the ingredients and strengthen the structure. The batter will be light but creamy.
7. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
8. Bake for 35 to 45 mins, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the centre. The cake should start to shrink from the sides of the pan only after removal from the oven.
9. Let the cake cool in the pan on a wire rack for 10mins. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with a nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.

Ganache Studded with Chocolate Chips:
227g dark chocolate, 60% to 62% cocoa, chopped (I use 55% Valrhona)
232g heavy cream
2 tsp pure vanilla extract
2 tbsp liqueur of your choice or extra cream (I use Baileys)
325g chocolate chips (I used only about 100g)

Method:

1. In a food processor, process the dark chocolate until very fine.
2. In a 2-cup or larger microwavable cup with a spout (or medium saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).
3. With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. Pulse in the vanilla and liqueur or cream, if using.
4. Scrape the ganache into a glass bowl and let it sit for 1h. Cover with plastic wrap and allow it to cool at room temperature for several hours, until the mixture reaches frosting consistency. The ganache keeps for 3 days at room temperature, for 3 weeks refrigerated, and 6 months frozen.
5. When the cake is completely cool, spread a little ganache onto the 9-inch cardboard round or serving plate and set it on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Frost the top and sides of the cake with ganache.
6. Stud the cake all over with chocolate chips, pointed ends in. It will take about 45mins to place chips close together. Fewer chips more widely spaced also are very attractive. Or, if desired, form a design with a combination of dark and milk chocolate or peanut butter chips. If using the paper strips, slowly slide them out from under the cake before serving.

Cocoa Banana Muffins

Remember Project: Cookies? It's in operation! Colleagues came to my place and baked a few hundred cookies for my department's Xmas gift giving. Given the number of cookies baked, you can roughly estimate how big my department is ya.

Filled up jars of cookies...and that's not all of it

Some play after all the hard work

After today, don't think I'll be baking any cookies for a long while. The scent of cookie dough makes me sick :S

Was utterly down later in the day, felt like an useless douchebag. Decided to make myself useful by baking. The numerous beating and mixing in this recipe made me go, Really?? a couple of times when I was following through the steps. This is the first time I've beat and mixed so much for a muffin. The muffins turned out surprisingly soft and pudding-ish in texture. Bananas and chocolate go so brainlessly well together. It's really hard to screw up anything that blends the two flavors together. Compared to the recent banana and chocolate muffins I've baked recently, I think I like the previous one slightly better because they're more badass...or maybe 2 young lads are more attractive than one middle aged baker.

Cocoa Banana Muffins (adapted from Nick Malgieri's Modern Baker)
(makes 16 muffins)

Ingredients:
210g all purpose flour
46g alkalized(Dutch process) cocoa powder, sifted
1 tsp baking soda
1/2 tsp salt
1 1/2 cups bananas, peeled and mashed with a fork (use very ripe bananas)
120g sour cream
169g unsalted butter, softened
200g granulated sugar
109g light brown sugar
3 large eggs

Method:
1. Set a rack in the middle level of the oven and preheat oven to 180°C.
2. Combine flour, cocoa, baking soda and salt in a mixing bowl and stir well to mix.
3. In a separate bowl, stir together the mashed bananas and sour cream; set aside.
4. Combine the butter, sugar and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed and a little lightened in color, abt 1 min.
5. Beat in eggs one at a time, beating smooth after each addition.
6. Decrease mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
7. Beat in banana mixture. After batter has absorbed the banana mixture, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.
8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
9. Divide the batter equally among the cavities in the muffin pans. Bake the muffins until they are well risen and feel firm to the touch, about 30 mins (I took them out at 27mins). Because this is such a liquid batter, test a muffin with a toothpick or the point of a thin-bladed knife - it should emerge with just a few moist crumbs clinging to it.
8. Cool the muffins in the pan on a rack.