FLUFFY SPONGE CUPCAKES

 

FLUFFY SPONGE CUPCAKES

adapted from :    anncoojournal.com

Ingredients :

4  large  eggs
1  tsp  vanilla extract
100  gm  caster sugar
140  gm  cake flour/plain flour
1  tsp  baking powder
50  gm  butter

50  gm  fresh milk

Instructions :

1.  Preheat oven to 170'C.  Line muffin pan with paper cases.  In a bowl, combine cake flour and baking powder together.

2.  In a mixing bowl, whisk eggs and sugar at high speed for 5 minutes until double volume.  Lower to speed one and whisk for 30 seconds to get rid of some air bubbles.  To test it, you can write a letter "O" on the surface of egg batter and it should stay there for a few seconds then you have the right consistency.

3.  Transfer the egg batter to a large bowl.  Sieve flours in 2 batches and fold gently well with a rubber spatula in each addition.  Do not overmix or you will deflate the batter.

4.  Melt the butter and milk together at low heat.  When you see the butter almost melted, remove from heat.  Do not boil the mixture and stir well.

5.  Scoop some batter into the melted butter and mix well.  Then pour the mixture into the remaining batter and gently fold well with a rubber spatula.

6.  Fill the paper cases with the batter to 3/4 full, then gently drop the muffin pan on table top twice to knock out air bubbles.

7.  Bake in the preheated oven for about 25-30 minutes till lighly golden or skewer inserted into cake comes out clean.

GOLDEN SPONGE CUPCAKES

GOLDEN SPONGE CUPCAKES

sumber :    Insta@cheta_78

kredit :    nasilemaklover

Bahan-Bahan :

50  gm  butter   (salted)

50  gm  tepung kek@superfine flour

3  biji  kuning telur gred A

55  gm  susu segar

3  biji  putih telur gred A

50  gm  gula kastor

6  gm  tepung jagung

Cara-Cara :

1.  Sediakan cupcakes casing dan susun atas loyang pembakar.

2.  Cairkan mentega dalam saucepan, apabila dah berbuih tutup api.

3.  Masukkan tepung dan kacau segera.  Kemudian masukkan susu segar dan kacau sebati.

4.  Masukkan kuning telur satu persatu dan kacau sebati.  Ketepikan.

5.  Campurkan gula dan tepung jagung, gaul sebati.  Ketepikan.

6.  Putar putih telur hingga berbuih.  Masukkan campuran gula dan tepung jagung secara bertahap 3 kali dan putar hingga kaku@stiff peaks.

7.  Kaupbalik sebati adunan meringue 1-3 sekali proses.

8.  Sudukan adunan ke dalam cupcake casing 3/4 penuh.

9.  Bakar cupcakes selama 30-40 minit/hingga masak  suhu 160'C (oven dipanaskan terlebih dahulu).  Tempoh membakar bergantung pada oven masing-masing.

HOKKAIDO CHIFFON CUPCAKES

HOKKAIDO CHIFFON CUPCAKES

adapted from :    NasiLemakLover

yields :    9 cupcakes

Ingredients :

3  egg  yolks   (I used grade A egg)

20  gm  caster sugar

35  gm  corn oil

60  gm  fresh milk

70  gm  cake flour@superfine flour

3  egg  whites   (grade A)

25  gm  caster sugar

Filling :

60  gm  Dairy Whipping Cream

10  gm  caster sugar   (I used icing sugar)

1  tsp  Instant custard powder

Instructions :

1.   Pre-heat oven to 170'C.  Arrange paper liners on baking tray.  Set aside.

2.   Hand whisk, egg yolks and sugar (20 gm) till pale in colour.

3.   Add in corn oil and milk, mix well.

4.   Sift in cake flour, stir to combined.

5.   Beat egg whites until foamy, gradually add in sugar (25 gm) and continue to beat until soft peaks form.

6.   Take 1/3 of egg whites and use a hand whisk to mix into egg yolks batter.  Then fold in the balance egg whites with a spatula till well combine.  Scoop batter into pre-arranged paper liners to about 3/4 full.

7.   Bake for 20-25 minutes at middle rack.

8.   For the filling :   Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).  Add in instant custard powder, mix well.

9.   Pipe custard cream into cupcake and dust with icing sugar.  Refrigerate before consume.

Enjoy !

CARROT CAKE CUPCAKES ...

CARROT CAKE CUPCAKES

(A KEEPER)

adapted from :    www.prettysimplesweet.com

(soo moist & delicious) ...

Ingredients :

1  cup  all-purpose flour   (140 gm)

1/2  tsp  baking soda

1  tsp  baking powder

1/4  tsp  salt

1  tsp  ground cinnamon

2  large  eggs

1/2  cup  granulated sugar   (100 gm)

1/2  cup  light or dark brown sugar   (100 gm)

1/2  cup  canola oil   (or  vegetable, safflower)   (120 ml)

1  tsp  pure vanilla extract

180  gm  (about 2 large or 3 medium  carrots  or  1 1/2  cups)  grated carrots

Cream Cheese Frosting

Directions :

1.  Preheat oven to 350'F/180'C.  Line a muffin pan with muffin liners.

2.  In a large bowl sift together flour, baking soda, baking powder, salt and cinnamon.  Set aside.

3.  In a mixer bowl fitted with paddle attachment or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.  On low speed and with the mixer running, add oil slowly and beat until combined.  Beat in vanilla extract until combined, then turn off mixer.  Fold in carrots by hand until combined.  Fold in flour mixture just until combined.  Don't overmix.

4.  Fill each liner 3/4 full with batter.  Bake for 15-20 minutes until toothpick inserted into the center of the muffin comes out clean.  Allow muffins to cool completely on a wire rack.

5.  Frost cupcakes with frosting once they've cooled.

6.  Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days.  Bring them to room temperature before serving.

Cream Cheese Frosting :    

adapted from :    anncoojournal.com

125  gm  cream cheese,  room temperature

62.5  gm  butter,  soft to the touch

1/4  tsp  vanilla extract

50  gm  powdered sugar@icing sugar,  sifted

Directions :

1.  Combine all ingredients except powdered sugar in a mixing bowl and beat until well combined.  Then add in the powdered sugar and beat until smooth.

2.  Spoon cream cheese mixture into piping bag fitted with nozzle of your choice and pipe over the tops of the cupcakes.  Decorate as desired.  Serve immediately or chill the cupcakes in the refrigerator and thaw for about 30 minutes before serving.

RED VELVET CUPCAKES ...

RED VELVET CUPCAKES

adapted from :    anncoojournal.com

makes :    8-12 pcs.

Ingredients :

120  gm  salted butter

70  gm  caster sugar

2  large  eggs,   lightly beaten

100  gm  self-raising flour  or  cake flour with 1/2 teaspoon baking powder

1.5  tbsp  beetroot powder ***

30  ml  fresh milk

1  Lemon zest

1  tbsp  Lemon juice

1  tsp  vanilla extract

***  me:  use 1/2 tsp red velvet emulco +  1/4 tsp red food colouring or more if you like

Cheese Frosting :

250  gm  cream cheese,   room temperature

125  gm  butter,   soft to touch

1/2  tsp  vanilla extract

100  gm  icing sugar,   sifted

Directions :

1.  Sift the self-raising flour and combine with beetroot powder and mix well, set aside.

2.  Beat the butter, sugar and lemon zest till light and creamy.

3.  Slowly add in the beaten eggs, until mixture incorporated, mix well.  Add in lemon juice and vanilla extract, mix well.  (at this point I add the red velvet emulco and red food colouring, mix well).

4.  On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.

5.  Scoop the batter into the 8 cupcake liners (me :  12) in the muffin pan.

6.  Bake in the preheated oven at 180'C for about 25 minutes, test with a skewer till it comes out clean.  Leave cakes to cool before frosting.

Cheese Frosting :

1.  Combine all ingredients except icing sugar in a mixing bowl and beat until well combined.  Then add in the icing sugar and beat to smooth.

2.  Spoon cream cheese mixture into piping bag fitted with nozzle tip #826 (me :   1M Wilton) and pipe over the tops of the cool cakes.  Serve immediately or chill the cupcakes in the refrigerator and thaw for about 30 minutes before serving.

CHOCOLATE CHEESE CUPCAKE ...

CHOCOLATE CHEESE CUPCAKES

adapted from :    dailydelicious.com & you tube...

makes :    16 pcs

(moist & delicious)

Cream Cheese Batter :

60  gm  cream cheese,  room temperature

35  gm  icing sugar

20  gm  whipping cream 'Dairy'

1  egg  yolk  (me :  grade A)

1/2  tsp.  vanilla extract

1  tbsp.  cake flour

Chocolate Batter :

50  gm  milk

1  tbsp.  Instant coffee granules

1  tbsp.  rum  (me :  omit)

50  gm  cake flour

3  gm  baking powder

20  gm  cocoa powder

70  gm  unsalted butter

pinch of salt

60  gm  granulated sugar

1  egg  (grade A)

60  gm  chocolate chips

Directions :

Preheat oven to 180'C.  Put papercups into muffin tins.

Heat milk in a microwave (600 W) for 30 seconds.

Mix in Instant coffee granules and stir, let it cool before using.

Beat cream cheese until soft, put icing sugar into the bowl, beat to combine.

Put the egg yolk, whipping cream and vanilla extract into the bowl, beat to combine.

Mix in the flour, mix to combine, set aside.

Chocolate Batter :   Sift flour, baking powder and cocoa powder together, set aside.

Beat the butter and salt until soft, put the sugar into the bowl, beat until light in color.

Put the egg into the bowl, beat to combine.

Pour half of the sifted flour mixture into the bowl, mix to combine.

Pour milk and coffee mixture into the bowl, beat to combine.

Pour the rest of the sifted flour into the bowl with chocolate chips, fold to combine.

Pour cream cheese batter into the bowl.  Fold only 1-2 times.

Divide the batter into the prepared tins.

Bake for 20-25 minutes, or until the toothpick insert into the center comes out clean.

INFO :   you may watch 'video' for more detail.

DURIAN HOKKAIDO CHIFFON CUPCAKES ...

DURIAN HOKKAIDO CHIFFON CUPCAKES

adapted from :    anncoojournal.com

makes :    8-10 pcs

Ingredients :

3  large  egg yolks

30  gm  light brown sugar

35  gm  corn oil

65  gm  milk

1  tbsp.  durian puree  (puree, blend fine from durian flesh)

70  gm  plain flour

3  large  egg whites

25 gm  caster sugar

Durian Filling :

100  gm  durian  (puree)

80  gm  Non-Dairy Whipping Cream

Methods :

1.  Preheat oven to 165'C.  Arrange 8-10 paper square cupcake liners on baking tray.

2.  Use hand whisk to whisk the durian puree, egg yolks and brown sugar till pale in colour.  Add in corn oil and milk, mix well.

3.  Sift in flour in 2 batches, stir to combine.

4.  With an electric mixer, whisk egg whites until foamy, gradually add caster sugar and continue beating till soft peaks form.

5.  Take 1/3 of egg white and mix into egg yolk batter with a spatula.  Fold in balance  egg white till well combined.

6.  Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes.  Leave cake to cool down completely before adding in the durian filling.

7.  Whisk Non-Dairy Whipping Cream to stiff peaks form and fold in durian puree, fold well with a spatula.

8.  Spoon durian filling mixture into piping bag and pipe into center of the cake.  Chill cakes in refrigerator for at least 2 hours.  Then dust with some icing sugar or snow powder before serving.

HOKKAIDO CHIFFON CUPCAKES ...

HOKKAIDO CHIFFON CUPCAKES

adapted from :    anncoojournal.com

yields :    8 pcs

Ingredients :

3  egg  yolks  (large egg)

25  gm  sugar  ( 2 tablespoon )

35  gm  corn oil  ( 5 tablespoon )

60  gm  fresh milk  ( 1/3 cup )

1/2  tsp.  vanilla extract

70  gm  cake flour  ( 3/4 cup )  or plain flour

3  egg  whites

25  gm  sugar  ( 2 tablespoon )

Filling :

60  gm  Non-Dairy Whipping Cream  ( 7 tablespoon )

2  tbsp.  Yuzu jam  (me used Mixed Berry Jam)  or jam of your choice

Icing sugar/Snow Powder for dusting

Instructions :

1.  Pre-heat oven to 170'C.  Arrange 8 paper cupcake liners on baking tray.

2.  Use hand whisk to whisk the egg yolks and sugar till pale in colour.  Add in corn oil and milk, mix well.

3.  Sift flour in 2 batches, stir to combine.

4.  With an electric mixer, whisk egg whites until foamy.  Gradually add in sugar and continue beating till soft peaks form.

5.  Take 1/3 of egg white and mix into egg yolk batter with a rubber spatula.  Then fold in balance egg whites till well combined.

6.  Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes at the middle rack of the oven.  Leave cake to cool down completely before adding in the cream.

7.  Filling :   Whisk Non-dairy Whipping Cream to soft peak form and fold in 2 tablespoon Yuzu jam, fold with a rubber spatula.

8.  Spoon Yuzu cream mixture into piping bag and pipe into the center of the cake.  Dust with some icing sugar and decorate with some Yuzu peels on top.

BANANA, BLUEBERRY CUPCAKES ...

BANANA, BLUEBERRY CUPCAKES

adapted from :    dailydelicious.com

makes :    15 

Ingredients :

150  gm  banana  (I used 2 cavendish banana)

100  gm  unsalted butter

1/8  tsp.  salt

80  gm  brown sugar

2  eggs  (large)

1/2  tsp.  vanilla extract

150  gm  cake flour  (I used all-purpose flour)

1 1/2  tsp.  baking powder

120  gm  fresh blueberries

20  ml  fresh milk

40  gm  Pecan nuts,  chopped  (I used almond flakes)

Instructions :

Preheat oven to 180'C.

Line muffin pan with 15 papercups/paper liners.

Mash banana by using hand mixer or a fork.  Set aside.

Beat the butter and salt until smooth.

Add the brown sugar and beat until fluffy.

Add egg and vanilla extract and beat until combine.

Pour the mashed banana into the bowl, and beat to combine.

Sift cake flour and baking powder into the bowl, fold to combine.

Pour the blueberries into the bowl, fold to combine.

Pour milk into the bowl, fold to combine.

Divide into the prepared cups.  Sprinkle pecan nuts on top.

Bake for 28-30 minutes, or until the top of cake springs back when lightly touched.

BLUEBERRY YOGURT CHIFFON CUPCAKES...

BLUEBERRY YOGURT CHIFFON CUPCAKES

adapted from :    anncoojournal.com

yields :    14 pcs.

Ingredients :

3  egg  yolks  (about 70 gm per egg)

25  gm  caster sugar

40  gm  corn oil

1  tsp.  lemon juice

1  tsp.  vanilla extract

100  gm  natural yogurt

80  gm  plain flour  ~  sifted

Lemon zest from one lemon

4  egg  whites

55  gm  caster sugar

1  punnet/125  gm  fresh blueberries  ~  sprinkle some flour on it

Instructions :

1.  Preheat oven to 160'C.

2.  In a large bowl, mix egg yolks, sugar, oil and vanilla extract together, mix well with a hand whisk.  Add lemon juice, lemon zest and yogurt into it, mix well and until smooth.  Sift in the plain flour and mix well.

3.  In a clean mixing bowl, whisk egg whites till frothy, gradually add in sugar (55 gm).  Continue whisking egg whites till stiff peak but not dry.

4.  Fold 1/3 of egg whites into the yolk mixture.  Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.

5.  Spoon batter into 14 cupcake liners to half.  Place blueberries over it and spoon remaining batter to 3/4 full and bake for about 25 minutes.

6.  Bang the baking tray together with the small cakes on the counter top 2-3 times once they are straight out from the oven, as this will prevent the cakes from shrinking.  Leave cakes to cool before consuming...