How to Use Cocoa Powder in Place of Some Flour

The primary issue in substituting between any two dry ingredients in baked goods is the "softness" or fineness to which the material is ground. Cocoa powder is generally about as finely ground as cake flour, so it substitutes most directly in recipes that call for that fine flour. Adding just a little cocoa to a recipe shouldn't require other changes, but more cocoa will need more sugar.

If you try to replace as much as half of the flour with cocoa, you will need to add sugar, too, and that may change the moisture and texture of your product.

Use cocoa powder in baked goods in combination with other types of chocolate. This can reduce the overall cost and frequently results in an end product with a deeper and more complex chocolate flavor. To do this, simply reduce the overall chocolate by 1 oz. and sift 1/3 cup of cocoa powder in with the flour. Alternatively, you can dissolve the cocoa in boiling water to create a thick paste, which can then be added to your recipe

Antioxidants

The reason for cocoa powder's healthy kick is because it contains flavonoids. Flavonoids are a form of antioxidant and can also be found in vegetables, plants and red wine. An antioxidant is a chemical substance that can help defend your body's cells from free radicals, which are atoms that can damage your cells, leading to a weakened immune system and higher risk of contracting illnesses.

Nutella Cupcakes

Ingredients:

1 cup (280g) Nutella
2 eggs
10 tbsp (62g) flour

Directions:

Put it in a bowl. Mash it up. Pour into a pan or muffin tin. Top with hazelnuts if you're feeling extra fancy. Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren't baked through).

Additional to the above recipe i added butter and milk for the moist texture and finish with some nuts (you can add any kind of your favourite nuts).

I used a small bottle of Nutella and  practically used almost all of it ....sinful.....

This is one of the simplest cupcake recipe that one can find...


Have Fun Baking!



                       

                                                                   

Crazymama Rainbow Cakes

My colourful rainbow cupcakes....

For that craze moments, I was into the rainbow cupcakes..Thats why I decided to call them Crazymama Rainbow Cakes..

Deciding the colours were hard as there were soo many colour selection that I had in a box. Grateful for my colleague, Tissie whom I could borrow.

So i decided to try out the darker and the ligther color tones. Aynway, it does not change the texture of my cake mix. Had to line up many bowls to accommodate different colors..

Watching the colour sets in as you stir is soo exciting..sounds like a kid playing her playdoh.. lol...You don't even need to add much color gel as it is very concentrated..

Such colourful cakes can really brighten up one's day especially on a Mon..you know the Mon Blues..

Therefore i decided to chase away the blues with my rainbow cake..

No doubt, the hours spend in the kitchen is long and tiring but seeing my family, colleagues and friends enjoying is worth the journey.

I used Wilton Icing Colors to make my rainbowcakes..

 Wilton color is made to produce deeper, richer color by adding just a small amount. Our concentrated gel formula helps you achieve the exact shade you want without watering down your icing. You'll find a rainbow of colors, ready to blend together for creating your own custom shades.

   The colours are vibrant and was told that the gels do not really change the texture of my cake mixes, frostings, etc. if you add too much like liquid food coloring often does.  I also have not noticed any after taste of the color.

Verdict....One should try out Wilton Icing Colours, no doubt is expensive but hey if u r a frequent baker I dont see why not invest a good one.Overall I am loving  it..

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.