Assorted Cupcakes

Pandan Cupcakes

Vanilla Chocolate Cupcakes

Match Chocolate Cupcakes

Ingredients

250g soft butter 

250g sugar ( depends on your level of sweetness)

310g Self Raising Flour

5 eggs

8ml vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.

In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

 

Home Made Popsicles

Mojito Popsicle

Milo Pop

Fruity Soda Pop

Ingredients for fruity Popsicle

1 can of fruit cocktail

    A packet of Nana De Coco

    1 little of any frizzy drink -  (your desired flavour)

Making Popsicle is easy as 123. With a home freezer and a purchasing a couple of inexpensive ingredients, homemade popsicles are just a few steps away. It's easy and fun to create those frosty treats with your family.  The popsicles compliement a hot day

Facts on popsicle

In 1905, the Popsicle was invented by an eleven-year-old Frank Epperson. Frank Epperson was only 11 years old when he invented the originally named Epsicle. He had left his fruit flavored soda outside on the porch with a stir stick in it. The drink froze to the stick and tasted good. It took 18 more years in 1923 for Epperson to apply for a patent for a "frozen ice on a stick" called the Epsicle ice pop, which his children re-named the Popsicle.

In 1925, Frank Epperson sold his famous Popsicle to the Joe Lowe Company of New York. Good Humor now owns the rights to the Popsicle.

Twin Popsicles (two popsicles sticks together) were invented during the Great Depression.

   Popsicle sticks were first made from Birch wood.

Did my usual Brownies with Chocolate Fudge with Peanut Toppings. If you missed my recipe in my older post, here is it again..

Below is the recipe for quick and easy brownie.


Ingredients

4 eggs 1,

1/2 cups vegetable oil,

2 cups all-purpose flour

2 cups white sugar,

1/2 cup unsweetened cocoa powder,

1 teaspoon baking powder,

1 1/2 teaspoons salt

Method

Grease a 9x13 inch baking pan. In a large bowl, beat the eggs and vegetable oil together until well blended. Combine the flour, sugar, cocoa powder, baking powder and salt; stir into the egg mixture. Fold in walnuts if desired. Spread evenly into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool. Cut into squares.

Happy Baking!

Hong Kong Egg Tarts

 This is the second attempt to bake my egg tarts.

I tried out the recipe below, turned out alright. the only issue i had was using too much eggs because you can make more then 12 egg tarts.  My mum was like 'WA". She goes on saying eggs not cheap la blah blah haha. I had excess of the custard to instead of wasting it I used it to make bread and butter pudding... Turns out nice :)  So end of the day you dont need 9 eggs u need only 5 eggs. But it was good fun.

My family, friends and colleagues enjoyed it ..

Ingredients ( for 12 egg tarts)

• 1 cup confectioners' sugar
• 3 cups all-purpose flour
• 1 cup butter
• 1 egg, beaten
• 1 dash vanilla extract
•  
• 2/3 cup white sugar
• 1 1/2 cups water
• 9 eggs, beaten
• 1 dash vanilla extract
• 1 cup evaporated milk

 Method

In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.  

 Preheat the oven to (160 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.

Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

All About Flour

All-Purpose Flour

All-purpose flour is made from the endosperm of wheat. This flour is often bleached to give it a clean, white appearance and enriched to include nutrients that are lost due to the removal of the germ and bran. All-purpose flour has a medium balance of starch and protein so that it can be used in a wide variety of products without being too heavy or too delicate.

Self-rising flour is mainly used to make biscuits and other quick bread. It is comprised of all-purpose flour, salt and a chemical leavening agent such as baking powder. Self-rising flour should never be used to make yeast breads.

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Bread Flour

But with flour, one size doesn't always fit all. One type of flour is best for baking bread, another type for pastries. Bread, for example, benefits from a high-protein flour.

When combined with water and developed by mixing and kneading, the gluten becomes elastic and stretches around gas bubbles produced by the yeast. When gas bubbles expand in the oven, the gluten goes along for the ride. The result is a nice fat loaf of bread.
Interestingly, of all the grains, wheat is the only one that packs gluten-producing proteins. To rise properly, breads made with other grains (like rye, corn, or oats) must be fortified with wheat flour or gluten.

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Pastry Flour

Pastry flour is a medium-protein flour that produces tender pie crusts. If you use a flour with too much protein, your pastry can become tough; too little, and the pastry can be brittle and hard to work with. Medium is just right.
In a pinch, you can make your own version of pastry flour by combining one part cornstarch to two parts all-purpose flour.

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Cake Flour

Cake flour is a lower-protein flour that's also bleached with chorine, which alters the structure of the starches and fats and makes the flour slightly acidic. Unfortunately, substituting all-purpose flour in recipes that have been specifically formulated for cake flour will not produce happy results. Always sift cake flour before using it in a recipe.

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Whole Wheat Flour

Whole wheat flour contains all of the nutrients found in the wheat kernel and results in dense, hearty baked goods. If 100% whole wheat bread tastes a little bit too healthy for you, try a ratio of half whole wheat, half bread flour.

Note: You might need to adjust your liquids to hydrate the flour fully (use more water if you're adding whole wheat flour to a recipe, less if you're substituting bread flour for whole wheat).

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Self-Rising Flour

Self-rising flour is mainly used to make biscuits and other . It is comprised of all-purpose flour, salt and a chemical leavening agent such as baking powder. Self-rising flour should never be used to make yeast breads.

To make your own self-rising flour, add 1½ tsp baking powder per cup of flour (or 5-7 g of baking powder per 100 g of flour).

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Butter Cake with Butter Cream

One of my guy friend was saying Butter Cake is not easy to bake. Once u master butter cake the rest is easy. I guess you need to have the passion to bake. The icing on the cake is to some people as important as the cake itself. The plain jane cake can transformed into a work of art by a drift of icing sugar or an imaginative decoration.

Recipe for Rich Chocolate Buttercream

60g of unsalted butter

1/2 cup icing sugar

60g dark chocolate melted ( I use coco powder instead of cooking chocolates)

Method

Using electric beater, beat butter, and sifted icing sugar till creamy.

Add the flavouring beat for 2 mins till smooth and fluffy.

Have Fun!

Easy Bake Brownie

Below is the recipe for quick and easy brownie.

Ingredients

4 eggs 1,

1/2 cups vegetable oil,

2 cups all-purpose flour

2 cups white sugar,

1/2 cup unsweetened cocoa powder,

1 teaspoon baking powder,

1 1/2 teaspoons salt

Method

Grease a 9x13 inch baking pan. In a large bowl, beat the eggs and vegetable oil together until well blended. Combine the flour, sugar, cocoa powder, baking powder and salt; stir into the egg mixture. Fold in walnuts if desired. Spread evenly into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool. Cut into squares.