azrecipes.xyz: Cake

Tuesday, August 25, 2015

50-secs Pandan Almond Mug Cake by Lily Tan

Ingredients: (make 2 cakes)

- 1 egg
- 60g butter
- 2 tbsp coconut milk
- half tsp fresh pandan extract
- half tsp pandan flavour (if not using this, substitute with 1 more tsp of fresh pandan extract if its flavor is strong enough)
- 30g sugar
- 50g self-raising flour
- tiny pinch of salt
- 2 tbsp almond flakes

Method

1. Spread almond flakes evenly on a microwave-safe plate and cook in microwave for about 2½ mins or until flakes turn lightly-brown. Remove and set aside.

2. Pour butter (melted in liquid form) into a microwave-safe mug. Add in egg and whisk with a fork till well-mix.

3. Stir-in coconut milk, pandan extract & flavour and sugar. Mix well to dissolve sugar.

4. Add self-raising flour and salt. Stir and mix the batter until a smooth texture.

5. Add about ¾ part of almond flakes into the batter and mix well.

6. Divide the batter between 2 microwave-safe mugs (batter should not be more than half of the mug). Place remaining almond flakes on top of the batter.

7. Microwave separately for 50-secs till it risen (timing may vary depending on microwave used). {Do not over-cook else it will dry out fast.} Repeat for the other mug and they are ready to serve. Enjoy!

Discussion: https://www.facebook.com/photo.php?fbid=10153538389409643&set=gm.874841885918222&type=1&theater

Strawberry Friands by Jeannie Lee

11:20:00 PMCake - Cupcakes

Ingredients

3 eggs whites
90gm butter - melted
120gm Icing sugar
50gm Cake flour
70gm Ground Almonds
Strawberry for toppings

Method

Preheat oven at 170°C
Shift flour and icing sugar together.
Whisk egg whites until stiff peaks.
Add in sieved flour, icing sugar and ground almond. Mix into smooth batter.
Pour melted butter to combine well.
Scoop batter into cupcakes cuppies, 3/4 filled and top with strawberry.
Bake for 25 to 30mins.
Once cakes cooled, dust lightly with powder sugar and serve

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/874736779262066/

Red chelory cupcake by Jensie Tan

5:38:00 AMCake - Cupcakes

Ingredients

80g butter
1/2 cup caster sugar
1egg
150g cake flour
60g milk
1/2 tsp baking powder
1/2 tsp vanilla extract

Method

Mix butter, sugar, until fluffy white.

Add in egg and vanilla.

Mix in the flour and baking powder, and milk.

Bake 170 degrees for 20 mins.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/837368512998893/

Raspberry Friands by Jade Oh

7:09:00 AMCake - Cupcakes

[ 6 servings]

Ingredients
3 ~~ Egg whites
90gm ~~ Butter (melted)
110 ~~ Icing sugar
50gm ~~ Cake flour
70gm ~~ Ground Almonds
Raspberries to decorate

Direction
1. Preheat the oven to 180℃.
2. Whisk egg whites until stiff.
3. Sift the flour n icing sugar together and mix in with the ground almonds.
4. Then pour this into the egg white mixture gently to combine together.
5. Pour the melted butter into the batter and mix to combine.
6. Pour the battle into muffin tin about 3/4 full and add raspberries to decorate.
4. Bake for 20~25minutes.
5. Once done and cooled, dust lightly with icing sugar n serve. Enjoy.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/834474119954999/?__mref=message_bubble

Chocolate Banana Yogurt Cake by Fc Ng

7:05:00 AMCake - Cupcakes

(Make 6-8 muffins)

Ingredients
70g Salted Butter(cubed & stand in room temp bout 10min)
25g Castor sugar
25g Dark Muscovado
1 egg (room temp & lightly beaten)
100g Self raising flour
100g Ripen banana (fork mashed or slice thinly & mix w baking soda then put aside)
1/4tsp Baking soda
60g Greek/Plain yogurt(room temp)
1/2tsp Vanilla extract
50g Bittersweet chocolate chunks

Method
Preheat oven to 180ºc, line muffin pan with liners.
Cream butter & sugar till pale & light,add beaten egg in batches till incorporated.
Fold in flour & yogurt alternately till just incoporated.
Add in banana & chocolate chunks to mix well.
Transfer to piping bag n pipe into muffin liners.
Bake in preheated oven for about 18-20mins till golden brown
Cool on rack and enjoy!

Ps: pls adjust temp accordingly to yr oven characteristic.
Electric mixer is not necessary, u can just whip this up with a balloon whisk & spatula.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/832569960145415/?__mref=message_bubble

Pandan Chiffon Cuppies by Emy Lee

2:28:00 AMCake - Chiffon, Cake - Cupcakes

Makes 12 cuppies

Ingredients
20g cooking oil
50g coconut milk
a drizzle of pandan lemak flavoring
small pinch of salt
40g top flour (sifted once)
2 egg yolks

3 whites
45g caster sugar
pinch of cream of tartar (optional)

Cupcake paper liners
Cupcake tray

Method
1. Pour the cooking oil, coconut milk, pandan lemak flavoring and salt into a pot.
2. Heat pot over a small flame until you can no longer touch the pot mouth (or 50 degrees). Turn off heat.
3. Stir and then add in top flour. Mix well until no lumps can be seen.
4. Add in the first egg yolk, and then mix well. Then add in the second one.
5. Set aside.

6. Set your oven to 160c to preheat.
7. Line your cupcake tray with the cupcake liners. Set aside.
8. In a separate bowl, whisk your egg whites to a firm peak by adding sugar in 2-3 batches.
9. Stir in 1/3 of your meringue to your egg yolk batter first. Then pour the mixure back into the rest of your meringue and fold in lightly; taking care not to deflate your meringue.
10. Drop 2 spoonfuls of batter into each cupcake. Use a satay stick or toothpick to give each batter a slight swirl to prevent any large air pockets.
11. Pop tray into oven and reduce temp to 155c and bake for 25-30 mins.

Notes:
- Oven temp differs across ovens so please adjust accordingly. For your reference, my cupcakes rose and is fully dome shaped by the 10th min.
- If you are using natural pandan extract, please reduce your cococonut milk accordingly.

Discussion:

Red Velvet Love Cheese Cuppies by Esther Tho

9:13:00 AMCake - Cupcakes

125g butter (semi soften)
80g fine sugar
2 eggs
80g self raising flour
1 tsp of vanilla
2 tbsp cocoa powder
2 tbsp (30ml) of milk / whip cream
Red colouring
Pinch of salt

125g Philidephia cream cheese (soften)
20-30g fine sugar
1 egg

For the cake1. Cream butter and sugar till fluffy
2. Add vanilla & add egg one at a time till creamy
3. Add in sifted flour, cocao powder & salt by 2 or 3 portion mix well
4. Add in red food colouring
5. Finally add in the milk (you may use beet root juice to replace for Red
Velvet Cake)
6. Mix till well combine.

For the cream cheese1. Cream the cream cheese till fluffy with sugar.
2. Add in egg, continue whip till combine.

Spoon the cake batter to the cup cake liners to half.
Next spoon the cream cheese on top of the cake batter to 3/4 full.
Bake at 180degC for 18-20min for cuppie and 45mins for an whole cake.

**NOTE : The Cream cheese will partly sink into the batter while baking.
This is totally normal.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/826647507404327/

Blueberry (Grape) Yogurt Chiifon Cupcake by Janice Looi

10:55:00 PMCake - Cupcakes

Ingredients
2 Egg yolks (55g egg)
12g Sugar / 20g Corn oil
1/2tsp Lemon juice
1/2tsp Vanilla extract
50g Natural yohurt
40g Plain flour (sifted)
1tsp orange zest
2 Egg whites
25g Sugar
Blueberries, sprinkle some flour (I use grapes, cut into half)

Method

Adapted from Anncoo Journal

Preheat oven to 160C.
1 Mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, orange zest and yogurt, mix well till smooth. Sift in flour and mix well.
2. Whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
3. 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.
4. Spoon batter into cupcake liners to half. Place grapes over it and spoon remaining batter to 3/4 full and bake for about 20-25 minutes.
5. Bang the baking tray together with the cakes on the counter top 2-3 times once they are out from the oven, as this will prevent the cakes from shrinking.

My NotesThe above is my modified version from the original recipe.
I don't have blueberries, I use grapes (cut into halves)
Uses orange zest instead of lemon zest.

Discussion: https://www.facebook.com/photo.php?fbid=10202868247682632&set=gm.698639480205131&type=1&theater

Vanilla Swirl Cupcake with Chocolate & Cream Cheese Icing by Jensie Tan

4:07:00 AMCake - Cupcakes

Ingredients

100g brown sugar

100g butter

100g plan flour

1tsp baking powder

2-3 tbs milk

2 small egg NTUC

Vanilla bean paste

Method

Cream butter, sugar until pale n fluffy

Add in egg one at time

Add in half of the flour and milk

Add in remaining flour

Add in baking powder and vanilla

Bake at 180c for 20 mins

Frosting
Cream cheese 200g and butter 100g
Icing sugar 50g
Beat together scoop two bowl and one bowl put speculoos biscuit spread, or 3 tbsp of melted chocolate.

Mix well

And use pipping bag to pip on top of the cup cake .

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/823747457694332/