Sliced Cheddar Cheese Muffins by Stephanie Ng

Sliced Cheddar Cheese Muffins

Recipe

Wet ingredients:

1 large egg, room temp

2 cups of Meiji Bulgaria plain yogurt (or any plain yogurt 240ml) taken out of fridge for at least 30min
80 ml canola or corn oil
1 teaspoon pure vanilla extract
Dry ingredients:
260 grams plain flour
100 grams caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5-6 slices of cheddar cheese(I used Cowhead)

Method:

Preheat oven to 190 degrees C. Prepare 12 muffin cups or line your muffin tray with liners. 

In a large bowl whisk all the wet ingredients gently till fully mixed. Place aside. 

In another large bowl, sift the flour then whisk in all the dry ingredients. Tear the cheese pieces into 2-3cm sizes and drop them into the mixture. Gently stir in the cheese pieces such that they are evenly spread throughout the dry mixture. 

Slowly pour the wet ingredients into the dry ingredients and using a spatula, gently fold the wet ingredients into the dry ingredients until the dry ingredients are sufficiently moistened. It should take about 15 -20 strokes. Do not over mix the batter as the muffins will become very tough. The batter will be thick and lumpy.

Scoop the batter into muffin cups and top each with 2-3 small pieces of sliced cheese again before u put them into the oven.

Bake for about 15 - 20 min or until u smell the aroma of the baked muffins. Mine was done around 18min. The toothpick test doesn't work as the melted cheese within the batter would be sticky. Cool the muffins for about 10 min before consuming as the cheese would be very hot.

Chocolate Lava Cake by Rontree Chan

Chocolate Lava Cake (6 pcs) using individual muffin tin  Ingredients ：  125g unsalted butter  125g dark chocolate semi-sweet or 70%  2 nos eggs  85g caster sugar  60g plain flour  1) double boil chocolate and butter on simmering water.  2) after melted and mixed thoroughly, leave to cool 10mins  3) whisk egg and sugar till light yellowish to incorporate air  4) pour in chocolate mixure slowly to temper egg mixture,  whisk at the same time.  5) add in flour.  6) brush tin with butter and lay baking paper at bottom.  7) pour mixture in to tins  8) bake 7.5mins in preheated oven on 240dc. 9) cool for 5 - 10 mins 10) pour it gently to your palm and transfer to baking dish to remove the baking paper. 11) serve while it still hot Note : U may try baking one piece to check the oozy effect. Due to different oven may has different characteristic, u may need to adjust the temperature and timing accordingly.

Chocolate cupcake with mascarpone frosting by Karen Yee

Chocolate Cupcakes with Mascarpone frosting
•    1¾ cups all purpose flour
•    2 cups granulated white sugar
•    ¾ cup unsweetened cocoa powder
•    1½ tsp baking soda
•    ¾ teaspoon salt
•    2 large eggs
•    1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
•    ½ cup butter, melted
•    1 tbsp vanilla extract
•    1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Directions:
1.    Preheat oven to 180C. Line two 12-cup muffin tins with paper liners; set aside.
2.    In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3.    Divide batter among prepared muffin cups, filling each no more than two-thirds full. Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely before frosting.

Mascarpone frosting:
•    250g of Mascarpone frosting
•    ¼ cup of icing sugar
•    1 cup whipping cream
•    1 ½ tsp of vanilla extract
Directions:
Whip the cream till stiff peaks with the vanilla extract.
In another bowl, mix the sugar and the mascarpone together till well combine.
Fold in the whipped cream.
Frost immediately.

Oreo Cupcakes by Lim Yen Li

Oreo Cupcakes by Lim Yen Li

Recipe link as below:-

http://happyflour.blogspot.sg/2009/01/oreo-cookies-cupcakes.html

Strawberry Yoghurt Cupcake by Stephanie Ng

Strawberry Yoghurt Cupcake

Makes about 18 regular size moist cupcakes

Ingredient
1. 250 g plain flour, sifted
2. 270g organic raw sugar or caster sugar
3. 400g strawberry flavoured yogurt or plain low fat yogurt
4. 40g strawberry powder - this gives the cake the colour & more strawberry taste but can be omitted if you do not have it
5. 3 eggs
6. 1tsp vanilla extract
7. 1 1/2 tsp bicarbonate soda
8. 100g softened unsalted butter

Topping/filling : 5-6 strawberries diced into small pcs

Method
Set the oven to 180 degree celcius.
A. Mix ingredients 1-8 in mixer on medium high for 2 mins.
B. Fill cupcake liners 2/3 full and sprinkle about 5-6 pcs of diced strawberries on top of batter. If you like more strawberries, you can add some after filling 1/3 of the cupcake liner then cover them with more batter till 2/3 full before sprinkling more diced strawberries on top.
C. Bake for 30 mins at 180 degree.
D. Test with a toothpick; cupcakes will be ready when toothpick is clean when pulled out.

Cookies & Cream Cupcakes by Karen Yee

Cookies & Cream Cupcakes

Chocolate Cupcakes (Adapted from Art of Desserts)
Makes about 30 cupcakes

Ingredients

cupcakes:

226 g of unsalted butter, softened to room temperature
393g of sugar
2 eggs
2 tsp. vanilla extract
1 cup buttermilk or 1 cup whole milk with 1 Tbs. lemon juice
1/2 cup water
250g of flour
94g of cocoa powder
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt

Method
Preheat oven to 350 degrees F. Line 3 muffin pans with cupcake liners.
Beat together butter and sugar till light and fluffy. Slowly add eggs one at a time.
Sift together flour, cocoa powder, baking soda, baking powder and salt.
Combine the buttermilk and water together.
Alternate adding the flour mixture and buttermilk mixture. Do not overmix.
Pour into the prepared pans. Bake for 12-15 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Swiss Meringue Buttercream

300 g of unsalted butter cold and cubed
4 egg whites at room temperature
40g of castor sugar
2 tsp of vanilla essence
About 30 pieces of Oreo (remove the cream) processed till fairly fine

Method

In a heat proof bowl, add egg whites and sugar together and whisk over a double boiler till sugar has all melted and temperature of the egg whites reaches about 68C and has doubled in volume.
Take off the heat and whisk with an electric mixer at high speed till you achieve stiff peaks.
Then turn to medium speed, add the vanilla followed by the cold, cubed butter, one piece at a time.
The buttercream will slowly come together. At first it may start to curdle a little. But keep whisking.
Once the buttercream is stable, add in the Oreo and mix well.

Cynthia's Red Velvet Roses by Cynthia Lim

http://www.thebakingbiatch.com/2013/11/cynthias-red-velvet-roses-cupcake.html

Lemon Chia Seed Cupcakes by Alicia Gan

Lemon Chia Seed Cupcakes

 

Ingredients:

 

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, room temperature

3/4 cup brown sugar

2 eggs

1 tbsp lemon zest

3 tbsp lemon juice

1 cup greek-style yogurt

2 tbsp chia seed

Method:

 

1. Preheat oven to 180 degrees C. Line cupcakes mould with the case.

2. In a bowl, whisk together flour, baking powder, baking soda & salt.

3. In a mixer bowl, cream together butter & sugar until light & fluffy. Beat in eggs one at a time, followed by lemon zest and lemon juice.

 

4. Stir half of the flour into lemon mixture, followed by the yogurt & chia seeds. Stir in remaining flour mixture, beats until no dry  Ingredients remain & seeds are well-distributed.

5. Spoon batter into prepared cases.

 

6. Bake for around 15mins, until toothpicks inserted into center of cupcake comes out clean. Allow it to cool & served!

Salted Caramel Cheesecake Crumble by Karen Yee

Salted Caramel Cheesecake Crumble
(makes about 12 to 14 cupcakes)

Ingredients:

The crust:
160 grams of Oreo cookies (remove the cream in between if you prefer if you prefer less sweetness)
60 g melted butter (unsalted)

The cheesecake:
400 g cream cheese (room temperature)
80g castor sugar
2 eggs
150 ml of heavy cream (or fresh milk if you can’t get cream)
20g corn flour
4 to 5 tbsp of salted caramel sauce (or to your desired sweetness, depending on the sweetness of your caramel)
1 tsp of vanilla essence
For the salted caramel, I use the recipe from: http://www.browneyedbaker.com/2012/05/22/ homemade-salted-caramel-sauce-recipe/

The Crumble:
35g plain flour
20g instant oats
20 gram sugar
25 gram butter

Directions:
- Preheat oven to 180C, prepare cupcake liners on the cupcake pan.
- Blend the cookies till fine and mix well with the melted butter till the mixture resembles wet sand.
- Spoon the mixture evenly onto the cupcake liners and press down firmly with the back of a teaspoon.
- Pop the tray into the oven and bake for about 8 to 10 mins. Remove from the oven and set aside to cool.
- Continue to preheat oven at 180C.
- Meantime cream the cheese and the sugar till smooth and fluffy.
- Beat in the eggs, one at a time.
- Add vanilla extract, heavy cream and corn flour. Mix well.
- Divide the batter evenly into 2 bowls.
- In one bowl, add the salted caramel sauce. Add to your desired sweetness as it depends on how sweet your sauce is. Mix well.
- Spoon about 1.5 tbsp of the salted caramel batter into each cupcake liner or till 2/3 of the cupcake liner.
- Bake for about 18 to 20 mins.
- Remove from the oven and let it cool.
- Spoon the vanilla batter evenly onto the liners, filling them to the brim if possible.
- Sprinkle the crumble onto each cup and bake for about 18 to 20 mins.
- Let the cheesecakes cool down, remove from the pan and drizzle some salted caramel sauce on each cup. Garnish with chocolate ball. Refrigerate for at least 4 hrs before consuming.

NOTES:
** If you have 2 trays, do bake one tray at a time.
**Make sure each layer is fairly cooled before adding the next.

Rainbow Cupcakes by Cheryl Lai

Rainbow Cupcakes Recipe by Cheryl Lai

Ingredients (makes about 20)
226g unsalted butter
360g sugar
5 large egg white
2 tsp vanilla extract
426g cake flour
4 tsp baking powder
350ml milk
Method
1. Preheat oven at 180C.
2. Cream butter and sugar till light and fluffy.
3. Beat in egg white a little at a time, ensuring it's well mixed.
4. Mix in vanilla extract.
5. Add 1/3 of the sifted flour and baking powder and mix well.
6. Add 1/3 of milk. Mix well. 7. Repeat step 5 & 6 until all well incorporated. 8. Divide into 6 equal portions. 9. Add Wilton gel colouring to the 6 divided portions. (Red; Orange; Yellow; Green; Blue; Violet) 10. First, scoop 1.5 teaspoons of violet batter into a white cupcake liner laid in a cupcake tin,spread it evenly out with the teaspoon. Put it into the preheated oven and baked for 1.5 minutes before taking it out and spreading 1.5 teaspoon of the blue batter on the slightlybaked purple batter. Put it back into the oven and baked for another 1.5 minutes. Remove from the oven and repeat the steps for green, yellow, orange and red batter.   11. When all the six colours are filled, continue baking in the oven for 15-20 minutes or until a skewer comes out clean.

Lemon Cupcakes with Dried Fruits by Lily Chua

Lemon Cupcakes with Dried Fruits

 

*Recipe adapted from Ann Nicol Cupcakes & Muffins

Lemon Cupcake ingredients

125 gm caster sugar
125g unsalted butter softened - original soft tub margarine
2 medium eggs
125 g self raising flour
1/2 tsp baking powder
1 tsp lemon juice
I also added lemon zest 1/2 tsp
I also added a tablespoon of milk.

Method

Preheat the oven to 190 deg celcius

Line the muffin tray with 12 paper cases.

Place all the cupcake ingredients in a large bowl and beat with an electric mixer for about 2 minutes until smooth.

Bake at about 18 minutes until firm risen and golden. Let sit in muffin tray about 1 minute and remove onto the wire rack to cool.

Make the lemon curd and spread on cupcakes when the lemon curd is cooled.

Top with some mixed fruit.

 

Lemon curd recipe from Joyofbaking.com.

Lemon Curd ingredients

3 large eggs - beaten

3/4 cup or 150gm granulated white sugar (I used caster sugar)
1/3 cup or 80ml fresh lemon juice (2 lemons)
56 grams unsalted butter at room temperature - cut into cubes
1 tablespoon lemon zest

Method

Place a stainless steel bowl over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice till blended.

Whisk constantly to prevent curdling of the eggs, until mixture becomes pale in colour and quite thick. About 10 minutes.

Remove form heat and pour through a fine strainer to remove any lumps.

Put in the cut butter and whisk with spatula till butter melted. Add in the lemon zest and cover the surface of the lemon curd to prevent a skin from forming.

When cooled, use it to spread.

Mickey Mouse Cupcake with Mickey inside by Sandy Ong

Mickey Mouse Cupcake with Mickey inside ( recipe adapted from Ann Reardon howtocookthat )

http://www.howtocookthat.net/public_html/mickey-mouse-cupcakes-with-mickey-inside/
 ( video link included )

Dark Brownie mixture for mickey on inside

(you only need half of this recipe but I make the whole amount and let the kids have some).
1 cup or 220g (7.76 ounces) butter
2 1/4 cups or 280g (9.88 ounces) sugar
4 eggs
1 1/2 cups or 200g (7.05 ounces) plain flour
1 1/4 cups or 140g (4.94 ounces) unsweetened cocoa powder
1 tsp baking powder
1 tsp instant coffee powder (optional)
1 tablespoon vanilla (optional)

 Preheat oven to 180C (356 degrees Fahrenheit). Melt the butter, allow to cool then add the sugar and eggs and mix well. Add the remaining ingredients and mix until combined. Spoon into a 17.5cm (6.89 inches) x 27cm (10.63 inches) tin and spread to the edges. Bake for approx 20-30 minutes or until a knife inserted into the centre comes out clean, try not to over bake them.
To make the brownie ‘paste’ crumble the brownies into a bowl (remember that you only need half the brownies if you made the full recipe). Add 1/2 cup of vanilla cake batter and 1/4 cup of water and stir well. If it is still very dry and crumbly, this will be the case if the brownies were a little over baked, then you may need to add up to another 1/2 cup vanilla batter and 1/4 cup water. Once you have a moldable paste you can make your mickey shapes (see video below)
 
Vanilla Cake Cupcake Recipe
(updated may 2013 this recipe gives a softer yummier cupcake)
6 tablespoons or 97g (3.42 ounces) of butter at room temp or margarine
1 1/2 cups or 345g (12.17 ounces) sugar
2 cups or 320g (11.29 ounces) flour
3 tsp baking powder
pinch of salt
2 eggs
1 cup full cream milk
1 tsp vanilla essence

Place the butter and dry ingredients into the bowl of an electric mixer and whisk until it resembles fine bread crumbs.  Place the wet ingredients in another bowl and beat with a fork until well combined.

Add half of the wet mix into the crumb mix and beat for 30 seconds with the electric mixer on slow speed, add the wet remaining ingredients and mix for a further 30 seconds or until just combined (do not over mix).



Put a spoon of cake mixture into the bottom of 12 cupcake cases. Add a 3D mickey brownie shape (watch the video below for a demonstration of how to make these) then top with more cupcake mixture. Bake in the oven for approximately 15 minutes at 180C (356 degrees Fahrenheit).

Soft Sponge Cakes in Paper by Lily Chua

Soft Sponge Cakes in Paper by Lily Chua

Recipe from Tefal Delicious Asian Baked Treats by Oi Lin

Makes 8 pcs ( I managed 9 pcs)

Ingredients

3 eggs at room temperature

120 g caster sugar

100 g plain flour

1 teaspoon vanilla essence

2 tablespoons neutral  flavoured cooling oil such as sunflower or canola oil

Greaseproof paper  and sturdy paper cups

 Method

Cut greaseproof paper into 8 circles each measuring 7 inches in diameter.  Insert the circles into sturdy paper cups or containers that are suitable for use in the oven.

Preheat oven to 180 deg celcius.

Beat egg s in a mixer at low speed till frothy.  Add sugar gradually and beat at high speed for a full four minutes till pale yellow and triple its volume.

Sift flour.

Switch mixer to the lowest speed. Add essence.

Add flour to the egg mixture.  Beat for a few seconds and stop the mixer as soon as the ingredients are combined.  Do not overbeat.

Scoop out about 2 cups of mixture and add cooking oil to it.  Fold the ingredients till the oil is well incorporated into the mixture. (this lightens the oil).  Pour the oil mixture back into other egg mixture and fold lightly till everything is combined.  Do not overmix.

Pour mixture into paper cups till three quarters full.

Bake for 20 minutes till tops are brown.

Can be baked in lined muffin trays to make flat top cupcakes. Bake at preheated 180 deg celcius oven for 15 minutes till the tops are light golden brown.

Banana Cake Cup cake without butter or oil by MeiJun

Banana Cake Cupcake without butter or oil by MeiJun

 

Ingredient:

2 eggs

150g all purpose flour

150g caster sugar

200g Banana (can use more)

100ml milk

I teaspoon if vanilla essence

2 teaspoon baking soda

Method:

Mix eggs and sugar till white and fluffy

Mixed flour with baking soda

Mashed banana, mixed with milk and vanilla essence.

Mix all ingredient together, pour into greased cupcake cases and baked at preheated oven at 180 degree Celsius for 25 to 30min till golden brown.

note:

I used electrical hand mixer for all the mixing.

Must pour batter into greased or oiled cupcake cases or pan to prevent sticking

Japanese Steamed Cake by Angel Wan

Japanese Steamed Cake

Recipe is adapted from Junko Book

Ingredients (1 recipe yield  8 steamcakes)

Pancake mix 200g

Egg  2 (Medium size)

Sugar 60g

Plain yoghurt 60g

Milk 60g

Melted butter 30g

Some cake flour for the piping patterns

Method:

1. Lightly whisk egg in a mixing bowl  add in sugar and beat till the sugar dissolve using a hand whisk.

2. Add in yoghurt and milk and mix well.

3. Fold in sifted pancake mix and mix well.

4. Lastly fold in the melted butter and mix well. (Do not overmix it.)

5. Refer  to pattern batter method (**)

6. Lined baking cups with baking paper and pour in the remaining cake batter till 70% full. Bang on table a few times to let out the air bubbles before you pipe the pattern on.

7. Steam on low heat for 12 - 15mins.

(*make sure the water in steamer is boiling with steam before you steam the cakes.)

 **Pattern batter:

- Use 2 tsp of cake batter with 1 tsp of sifted cake flour and mix well, add in colouring mix them till well and put the batter into a piping bag or you can make your own piping bag by using baking paper.

- Repeat the above steps till you got all the colours you want.

- From my own experience, if you are using just a bit of colour for certain patterns just use 1 tsp of batter with half a tsp of cake flour.

- You can use green tea powder/cocoa powder to achieve dark green or dark cocoa colour but skip cake flour if you are using green tea or cocoa powder.

 - For strawberry pattern, i use edible colour ink to dot on the seeds pattern after the steam is done. you can mix abit of cocoa powder with a little hot water to form a paste and use a very fine brush to draw them on too.  

Banana Chiffon Cupcakes by Sally Toh

Banana Chiffon Cupcakes

Ingredients:

6 large egg yolks
35g brown sugar (caster sugar is fine too)
60ml canola oil
200g banana puree (used very ripe bananas)
1 tbsp milk
120g cake flour

6 large egg whites
40g sugar

Method:

 1) In a bowl, manually whisk yolks and sugar till pale and fluffy.
2) Add oil and whisk till combined.
3) Add banana puree and milk, mix well.
4) Sieve in flour and mix till incorporated.
5) In a separate bowl, whisk egg whites and add sugar gradually. Whisk till stiff peak.
6) Fold in 1/3 of the egg white to the yolk mixture, then pour the mixture to the remaining whites. Fold till just incorporated.
7) Scoop batter into paper cups (I used an ice cream scoop and scoop in about 2 ¼ into each cup. I get about 20 cups. I find that if I scoop more, the chiffon cake will ‘erupt’.)
8) Bake in preheated oven at 170C for ~20 mins. (Baking time and temperature subject to individual oven. I switched to lower heating only for the last couple of mins.)

You can also bake in a chiffon pan at 170C for ~40 mins.

Source: http://angelcookbakelove.blogspot.sg/2010/09/banana-chiffon-cake.html

Japanese Steam Yoghurt Cupcake by Wendy Kwan

Japanese Steam Yoghurt Cupcake (Morinaga Pancake Mix)

Ingredients

(A) 45g sugar, 75g egg, 45ml milk, 45g plain yoghurt

(B) 150g pancake mix (Morinaga Brand), 22g unsalted butter melted

(C) 2tsp plain flour, edible rose pink, apple green & purple food colouring

Method

1. Mix (A) well.

2. Add (B) to (A), mix well.

3. Scoop 2tsp of the mixture and mix with 1tsp plain flour, a drop of rose pink until well blended. Spoon into a piping bag. Scoop 1tsp of the mixture and mix with 1/2tsp plain flour, a drop of apple green until well blended. Spoon into a piping bag. (Repeat for purple colour)

4. Divide the remaining of pancake mixture in mould cups until 70% full.

5. Pipe and draw the pictures.

6. Steam the cupcake over preheated steamer on medium heat for 10-12 mins or until cooked..