Nutella Swirl Cupcakes

Nutella Swirl Cupcakes are not new. I baked them long time ago in 2007 when I just started baking. At that time there weren't many baking blogs to follow. Precious Moments was one of them. This is a really easy recipe suitable for beginners and even children.

I grabbed the 1-for-1 Nutella promotion from NTUC fairprice during CNY, 2x1kg bottles at only $9.80! Now I have a task of 'clearing' it. Actually not much a problem as I can eat bread with Nutella everyday! Can spread more generously!

Edith reposted the recipe in her new blog and after looking at it, I was so anxious to try it again after so many years. The swirls were done by my niece. The cupcakes were finished up by them very quickly. A good recipe if you need to bake something quick.

Nutella Swirl Cupcakes

Ingredients

140g butter, softened
100g white sugar
3 eggs
1/2 tsp vanilla essence
200g plain flour
1/4 tsp salt
2 tsp baking powder
Nutella

Method

1. Cream together butter and sugar until light, 2 minutes.
2. Add in eggs one at a time, until fully incorporated.
3. Add vanilla.
4. Sift together plain flour, salt and baking powder and fold in until batter is uniform and no flour remains.
5. Fill each muffin liner with batter to 80% full.
6. Top each cupcake with 1 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
7. Bake at 180 deg C for 15-20 minutes.

Recipe from: Rumbling Tummy

reade more... Résuméabuiyad

Pandan Chiffon Cake & Pandan Sponge Cupcakes

Few weeks ago, mum chopped off her old pandan plant and we were left with a big bunch of pandan leaves. So I took some from her and made some pandan cakes.

Use about 15-20 pandan leaves (the more the better), wash and cut into small pieces for easier blending.

I use electric blender, blend the pandan leaves with about 300ml water. Although we do not need so much pandan juice, we need to add water to get the blender to work, if not the pandan leaves will get stuck without moving for my blender.

After done, filter and squeeze the mixture through a sieve to get the clear pandan juice. Discard the remains. Leave the pandan juice in the fridge overnight or few days even better. I forget to take a photo, but you will get a distinct 2 layers of juices, the top is a clear layer while the bottom is a denser green layer of pandan juice which we will use for the cakes. It's called the homemade pandan extract.

First and always, my favourite chiffon cake.

I use a recipe that is very popular on FB originated from Caryn Man Yoke Peng. There is some similarity between this and the Okashi's recipe, both yield very soft chiffon cakes!

Pandan Chiffon Cake (20cm chiffon tin)

Ingredients:

5 egg yolks
30g sugar
50g oil
70g homemade pandan extract
83g cake flour

5 egg whites
70g sugar

Method:

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by homemade pandan extract. Mix well.
3. Add sifted cake flour. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes. (If your oven is hot, try 160 deg C for 40 min or 150 deg C for 45 min)
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

See how I'm 'torturing' my chiffon cake. Hehe! It's super soft