Orange Sponge Cupcakes 香橙海棉小蛋糕

I made this light sponge cupcakes the other day, using fresh orange juices. This is a type of cupcake has no burden to your body, light and less oily.

 

use freshly squeeze orange juices

 

In fact, I made this orange cupcakes 3 times in a row. Earlier i learnt that we have to use cold eggs from fridge to make a nice sponge cake, refer to my earlier castella cake. But this recipe I was referred, required to warm the eggs, so I tried out to see any differences.

I tried out 3 methods:-

1. Warm the eggs and beat using hand electric mixer, for 15mins - rough texture, big air pockets

2. Warm the eggs and beat using KA stand mixer, for 15mins - fine texture and light

3. Eggs cold from the fridge and beat using KA stand mixer, for 15mins - fine texture and light, yield more cupcakes than method no 2.  

So my conclusion is using eggs cold from the fridge and use stand mixer to beat, yield better cupcakes ! You can still use hand mixer to make sponge cake, but I prefer to use stand mixer not only for better result, also we can rest our hands, holding mixer for 15mins is not an easy task.  My Chinese blogger friend 随心歇息站 also like to use cold egg method when make sponge cake. 

The batter have to very pale to white, thick, and not runny ...

 

You can see the difference from this photo, left is method no 2 (warm eggs+stand mixer), right is method no 3 (cold eggs + stand mixer)..

 

Ya, one more thing, i also prefer this type of ordinary paper liners, you can see cake is perfectly stick to the liner.

 

You must fill batter about 90% full

I like to see these cupcakes baking in the oven..

This cupcake is slightly on sweet side but the sweetness still acceptable, try not to reduce the sugar amount as more sugar will make this cupcake moist..Ya, make sure you beat over high speed initially as to beat up the egg, when you see more volume, then gradually reduce the speed.

Orange Sponge Cupcakes香橙海棉小蛋糕

(recipe source: basic recipe adapted from this Chinese website, using own method ) **makes 11 cupcakes (using 12 holes muffin pan)

25g corn oil

35g fresh squeeze orange juices
3 eggs (large), cold from fridge
95g caster sugar
100g Top flour or cake flour
1/4tp fine salt
1 orange rind

Method

1. Mix corn oil and orange juices together, set aside
2. Mix flour and salt together, sift them twice, set aside
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).
4. With mixer running at speed 1-2, add in orange rind, add flour spoon by spoon, then add in corn oil + orange juices, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.
5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25mins at middle rack.

I packed few cupcakes for my elder sister. She called me up just to confirm these cupcakes were made by me, because she said it look like store bought ^_^ 



Oreo Owl Cupcakes 猫头鹰巧克力杯子蛋糕



I made this Oreo Owl Cupcakes for my son Birthday the other day. As usual, before I make the cake, I checked with him for what Birthday cake he wants first. Phew, this time he just wanted chocolate cupcakes, unlike last year he requested a Minecraft fondant cake. But I don't want to just make the ordinary chocolate cupcakes for him, so I chosen this cute Owl cupcakes that I have seen in Crystal blog.

At first, I use the normal size of Oreo cookies to make but after decorated, we feel they are too big size and not that cute. Luckily I have a box of mini Oreo cookies that given by Jessie when she visited me last year. I seem could not get mini Oreo cookies in supermarket here, if you know where to get this, let me know please..

These were the batch using normal Oreo cookies..

These using mini Oreo cookies, they are so cute!

Let my daughter show you on how to decorate this Oreo Owl cupcakes

Oreo Owl decorated cupcakes

Chocolate cupcakes

(recipe source: adapted from Dailydelicious with minor changes)

100g unsalted butter

160g caster sugar
 2 eggs
A pinch of salt
150g cake flour
40g cocoa powder
1tsp double action baking powder
60g dairy whipping cream
100g natural yogurt

 Method

1. Mix dairy whipping cream and natural yogurt and set aside for 1hr.
2. Preheat the oven to 170C. Place the baking paper in to the cupcake tins.
3. Sift the flour, cocoa powder and baking powder together
4. Beat the butter, salt and sugar until light and fluffy.
5. Put the egg in to the batter and beat until combine.
6. Add yogurt and whipping cream mixture, beat to combine.
7. Add in flour mixture, mix to combine.
8. Scoop the batter into the tins (about 80% as we need cupcake's top has dome so its give 3D effect)  , bake for 20mins or adjust according to the liners that you use, until the cake is spring when touch lightly.
9. Let the cake cool completely before decorate.

To decorate Oreo Owl cupcakes

(recipe source: adapted from here with minor changes)

Oreo mini cookies (2 cookies per cupcake)

Brown m&m’s (2 per cupcake), mini size
Yellow m&m’s (1 per cupcake), mini size
Chocolate ganache-220g dark chocolate and 25g whipping cream, melt over double-boiled method. Set aside to thicken.

 Method

1.Separate all of the Oreo cookies, using only the cookies that have the white frosting. You will need two cookies per cupcake.
2.Scoop chocolate ganache on top of cupcake. Gently press each cookie on the cupcake to form an eye, making a pair for each cupcake.
3.Apply a dot of chocolate ganache on the cookie, stick one brown M&Ms candy on each cookie to form an eye, making a pair for each cupcake.
4. Using a yellow M&Ms candy, gently press it below and in between the cookie eyes to form a beak. Repeat with the remaining cupcakes.
5. Take some chocolate ganache, put on the top of cupcake and use a toothpick to decorate the hair.
6.Serve immediately and store any leftovers in the refrigerator.

My son's friends who are staying nearby were so happy to receive this Oreo Owl cupcake...

Blueberries Yogurt Muffin 蓝莓干奶酪马芳

The other day i made this muffin for afternoon tea. Because I wanted to use this lovely liners and dried blueberries that given by my blogger friends (Thanks friends !!)



very very sweet and natural dried blueberries from Canada..
you may replaced with fresh blueberries or use dried cranberries if you are not able to find this.

don't need a mixer to mix the batter, quick and easy..

I could not detected the yogurt taste in this muffin, but the texture of this muffin is less sweet, dense, soft and moist (keep till next day the better ) ..But we find the cake taste is a bit plain when we were not biting together with dried blueberrie, maybe next time i will add some lemon zest..

And i was running out of milk, so i replaced milk with heavy cream..

Blueberries Yogurt Muffin蓝莓干奶酪马芳
(recipe source: adapted from 孟老师的100道小蛋糕, with minor changes) **makes 12 muffins
2 eggs
100g caster sugar
120g corn oil
70g milk ( I replaced with 40g heavy cream + 30g water)
140g natural yogurt (original use 160g)
200g cake flour
2tsp baking powder
1/4tsp baking soda
100g dried blueberries (you may replaced with fresh blueberries or dried cranberries)

Method
1. Use a hand whisk, whisk eggs and sugar till combine.
2. Add in corn oil, combine well.
3. Add in milk and yogurt, mix well.
4. Sift in flour, baking powder and baking soda, stir well.
5. Add in dried blueberries, combine well.
6. Spoon batter into prepared liners with about 70% full.
7. Bake at pre-heated oven at 180C for 25mins.

I felt heartache when tearing this beautiful liner, LOL !

Moist chocolate muffins 湿润巧克力玛芬

I am glad that my daughter now is able to bake this kind of simple muffin by herself.. She found this recipe and with my little guidance, she baked into a moist and very nice chocolate muffin.

Bought this little purple flower from a nursery on last weekend..

I helped my daughter to alter the recipe a bit, due to we did not have sufficient yogurt..

Moist chocolate muffins 湿润巧克力玛芬
(recipe source: adapted from Allrecipes with minor changes)

280g cake flour
140g caster sugar
140g chocolate chips
55g unsweetened cocoa powder
1tsp baking soda
1tsp vanilla extract
1 large egg
115g plain yogurt
160g milk
100g corn oil

1/4cup chocolate chips- for sprinkle on top

Method
1. Preheat oven to 180C. Grease 12 muffin cups or line with paper muffin liners.
2. Combine flour, sugar, chocolate chips, cocoa powder, and baking soda in a large bowl.
3. Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended.
4. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
5 .Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Strawberry Hokkaido chiffon cupcakes 草莓北海道牛奶蛋糕

This morning i was so happy to find out this pink hokkaido cupcake liner is in stock (not many in stock actually, selling fast), and the new stock of blue hokkaido cupcake liners also arrived (you may check out in my kedai runcit page).  Immediately use it to make this Strawberry Hokkaido cupcakes.

I use back the old recipe and simply replaced custard powder with fresh strawberry puree, wow, this strawberry cream is better than custard cream..tangy and sweet, nice!

Strawberry Hokkaido chiffon cupcakes 草莓北海道牛奶蛋糕
(recipe source: use back old recipe with minor changes)
*makes 9 cupcakes

Chiffon cake
3 egg yolks (large)
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites (large)
25g sugar

Strawberry cream
60g dairy whipping cream
15g sugar
45g fresh strawberry 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 90% full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in strawberry puree, mix well.
13. Pipe strawberry cream into cupcake and dust with icing sugar. Refrigerated before consume.

I am actually still prefer old sweet blue liners but my daugter like this pink liner, which colour do you like?

Chocolate Cupcakes and Swiss Meringue Buttercream

My daughter requsted me to make chocolate cupcakes yesterday as she would like to bring to school for her best friend's Birthday today.

I am very happy found this good Swiss meringue buttercream recipe from "the batter baker". Her recipe is easy to follow and yet resulted a very stable (in our hot and humid weather) , not taste oily and less sweet buttercream.

I just put these cupcakes on the island top in room temperature. This morning i took this picture, see the buttercream still beautifully stand in shape, instead the colouring sprinkles has started to melt..

If you are new to Swiss meringue buttercream, here is a video i want to share, her recipe called 123 Swiss meringue buttercream, so you can have a idea how this buttercream is making..I tried her recipe, but found out is a bit too sweet for our liking. If next time i make this buttercream again, i will share with you the step by step photos.

My daughter even decorated with a Justin Bieber fondant on the cupcake as JB is her friend's favourite star.

I made some changes to the chocolate cupcake recipe as one reader asked me whether to add chocolate emulco can make chocolate cupake look darker. So i added chocolate emulco, and it is confirmed that the colour of the cake look darker than not adding chocolate emulco. I also halved this recipe since my 1st time trying this recipe. And i was using hand mixer instead of stand mixer since i prepared in a very small volume.Also I left the butter stand on room temperature about 30mins before i started to make the buttercream, it should be soft but still cold.

Chocolate Cupcakes and Swiss Meringue Buttercream

(Recipe source: adapted from The batter baker, with minor changes)

Chocolate Cupcakes
Makes 6 cupcakes.

90g cake flour
10g cocoa powder
70g sugar
3/4tsp baking powder
65g butter, softened
30g milk
1 whole egg + 1 egg yolk
1/2 tsp vanilla extract
1tsp Chocolate emulco

Method
1. Sift together cake flour, cocoa powder and baking powder.
2. Beat butter and sugar till light and fluffy.
3. Add in whole egg and egg yolk, combine well.
4. Add in vanilla extract and chocolate emulco.
5. Add in flour mixture and milk alternately, mix well.
6. Scoop batter in cupcake liners.
7. Bake at 180C for 25mins.
8. Remove cupcakes onto a wire rack to cool completely before frosting.

Swiss Meringue Buttercream

1 egg whites (large egg)
45g sugar
1/4tsp vanilla extract
75g unsalted butter, soft but still cold, cut into small equal size of cubes

Method
1. Whisk egg whites and sugar over bain marie (in a double boiler) till sugar is fully dissolved (to test by touch it and rub with fingers)
2. Remove from heat and whisk for about 10 min till peaks are stiff, thick and glossy.
3. At this point, the mixing bowl should be cool to the touch. Add vanilla extract.
4. Change to the paddle attachment (I use hand mixer all the way since just a small recipe).
5. With the mixer at low to medium speed, add in the butter cube one by one, ensuring that each addition is well incorporated before adding the next one.
6. If the mixture curdles, don't panic. Continue adding the butter and beating the mixture on medium speed.
7. After a few minutes, the mixture will come together and become creamy and satiny.
8. Add colouring if desired and beat till evenly distributed.

** updated on 17 Aug- please refer to the latest Swiss Meringue Buttercream recipe here with step-by-step photos.

Simple chocolate cupcakes

Just now my daughter requested me to make cupcakes for her to bring to orphanage house tomorrow. Her school teacher will bring them there. I have been thinking to make cupcakes for large amount because I want to try the 24-holes muffin pan that I bought from Melbourne’s trip. I was so happy to accept this order ^_^

I like the size of this 24-holes muffin pan, mini and handy!

I have some leftover dairy whipping cream, so i replaced milk with whipping cream and resulted a very buttery and soft butter cake! I find the cocoa aroma is not that strong, next time i might increase the cocoa powder in this recipe.

Simple chocolate cupcakes
(recipe source: by Sonia a.k.a Nasi Lemak Lover)
*makes 28 mini cupcakes


125g butter
100g fine granulated sugar
3 eggs (medium)
115g cake flour
20 g cocoa powder
1/2tsp double action baking powder or 1tsp baking powder
4tbsp dairy whipping cream


Chocolate rice


Method
1. Line cupcake liners on the cake pan.
2. Sift flour, cocoa powder and baking powder.
3. Beat butter and sugar till fluffy and pale.
4. Add in egg one at a time, mix well.
5. Add in flour and whipping cream alternately, combine well.
6. Spoon batter into cupcake liners, sprinkle chocolate rice on top.
7. Bake at pre-heated oven at 180C for 20mins.