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Mini Matcha Cupcakes with Adzuki Cream Cheese Frosting

Today, I decided to try making some mini matcha cuppies with the matcha powder and adzuki bean paste that I bought from Osaka last week.

Ingredients

Makes 5 dozen

170g butter
2 eggs
2 egg yolks
1 1/2 cups sugar
3 cups all-purpose flour, sifted
1 tbsp distilled white vinegar
1 tsp bicarbonate of soda
1 cup buttermilk ( or 1cup milk+1 tbsp distilled white vinegar and leave for 10mins)
2 tbsp matcha tea powder
1 tsp vanilla extract
1 cup adzuki bean paste
a pinch of salt 

Method
1. Preheat the oven to 180C. Line cupcake pans with paper liner.
2. Cream the butter and sugar with a mixer on high speed until light and fluffy.
3. Add eggs and eggs yolks, one at a time. Mix well each time, at medium speed.
4. In another mixing bowl, sift the matcha tea powder, salt, bicarbonate of soda and flour. Mix well with a spoon.
5. Add the sifted ingredients to the batter. Beat at medium speed till even.
6. Add buttermilk, vanilla and vinegar. Beat for another min at high speed.
7. Scoop 1 tsp of the batter into paper liners. Put in a small piece of adzuki bean paste.
8. Add more batter to cover the bean paste, up to 2/3 full.

Adzuki Bean Cream Cheese Frosting

Ingredients
80g unsalted butter, sit for an hour at room temperature
160g Philadelphia Cream Cheese, sit for an hour at room temperature
1/2 cup icing sugar
250g adzuki bean paste
1/2 teaspoon vanilla extract

Method
1. Beat butter and cream cheese with a mixer on high speed till light and fluffy.
2. Add the icing sugar and mix well at medium speed.
3. Add the vanilla extract and adzuki bean paste. Mix well.
4. Pipe the icing on top of the cooled cupcakes.

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Posted by on June 17, 2012 in Uncategorized

 

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Irish Cream Tiramisu

Tiramisu is one recipe which I’ve wanted to make all these years but every time I read the recipe, I put it aside cos it’s kinda troublesome. I like simple and easy recipes 😛 My friend showed me Nigella Lawson’s tiramisu recipe and it seemed quite easy so I gave it a try. I got the below recipe from Nigella Lawson’s website. Try this!

Ingredients

Serves 12

350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled
250ml Baileys cream liqueur
2 x 200g packets Savoiardi (Italian lady finger) biscuits
2 eggs
75g caster sugar
500g mascarpone
2 1/2 teaspoons cocoa powder

Method

1. Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy (Important!). Line the bottom of a 22cm square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

Alternatively, you can also make the tiramisu in small little cups 🙂

 
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Posted by on December 4, 2010 in Uncategorized

 

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No Bake Blueberry Cheesecake

What’s a meal without dessert? One quick dessert would be a no bake cake. This recipe is inspired by Nibbledish.

Ingredients

Crust:

1 cup biscuit crumbed base (available at baking shops)
2 tbsp unsalted butter
1/2 cup brown sugar

Filling

500gm cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 cups whip topping, thawed (whipped cream will also do)
1 jar of blueberry preserves (use as much as u prefer as topping)
1 tsp unflavored colorless gelatin or 2 sheets of gelatin
3 tbsp water

Method

1. Combine all the crust ingredients with a fork until well blended. Press in a 7 inch pie pan. Chill in the fridge for about 15 minutes.
2. Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.
3. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.
4. Add in the cool whip and fold gently.
5. Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.

Note: I used gelatin sheets. I melted them by putting in 3 tbsp of water for 5 mins, I stirred most of it was dissolved. Then, I put it in the microwave for 10seconds to dissolve the rest.

 
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Posted by on September 18, 2010 in Uncategorized

 

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Green Tea Chiffon Cake


We were invited for a Malaysian dinner – laksa & satay – so I thought it’ll be good if I brought dessert. My initial plan was to bake a pandan chiffon cake, which will go so well with the Msian food. But as I was taking out my ingredients from the cupboard, I saw my green tea powder sitting there. I thought why not try baking the green tea one since I haven’t tried before 😛

I told my husband I baked a green tea chiffon cake and not sure whether it’ll be ok or not. He said I should have baked my usual pandan, as we were bringing it to someone’s place and at least we are sure that the pandan will be nice. I was really glad that the texture turned out moist and spongy and it tasted nice too. It went well with the Msian food cos we were so full and the green tea cake with coffee was just nice 🙂

This recipe is adapted from ‘My Baking & Cooking Passion‘ website.

Ingredients

(A)
4 egg yolks
30 grams castor sugar
1 tablespoon honey
pinch of salt

(B)
4 tablespoons of warm corn oil
80 ml warm water + 2-3 teaspoons green tea powder
2 – 3 teaspoons rum

(C)
100 grams cake flour
3/4 teaspoon baking powder

(D)
4 egg whites
1/2 teaspoon cream of tartart
30 grams castor sugar

Method

1. Cream ingredients (A) with hand whisk till sugar dissolved.
2. Add in ingredients (B) in the respective order and mix well before adding the next item.
3. Sieve in ingredients (C) and mix till no lumps.
4. Beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in colour and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.
5. Put half portion of egg white into yolk mixture and mix it with a hand whisk in 6 strokes.
6. Pour yolk mixture into the rest of the egg white and mix well with hand whisk.
7. Put batter into a chiffon cake pan, bang the pan on a hard surface several times to release the bubbles and bake at 170C – 180C for 35 -45 minutes or till cooked.
8. When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 – 20 minutes. Remove cake from cake pan and leave aside to cool completely.

 
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Posted by on September 11, 2010 in Uncategorized

 

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Pandan Chiffon Cake

I’m not really a Pandan Chiffon Cake lover but as I was looking for the Orange Chiffon Cake recipe, I saw this recipe.  In Malaysia, the price of one chiffon cake is less than RM10 but in Hong Kong, it’s HKD88. I refused to buy so I thought I’ll give it a try. It’s easy to make but to make sure it turn out spongy and moist, not that easy 😛 This recipe is adapted from Baking Mum‘s website. It turned out very well and many of my friends love it!

Ingredients

75 gm all purpose flour
1 tsp baking powder
75 ml coconut cream/milk
4 egg yolks
5 egg white
100g castor sugar
1.5 tbsp corn oil
1/2 tsp vanilla essence
a pinch of salt
1/2 tsp cream of tartar
1 tsp pandan paste
20 inch chiffon baking tin

Method
1. Preheat oven to 350 F (170/175 C).
2. Sift flour and baking powder.
3. In your mixer, cream egg yolks and 70g sugar until it is creamy and thick (almost yellow colour).

4. Add in sifted flour and baking powder, vanilla essence, coconut milk, corn oil, and pandan paste into the egg yolk mixture. Mix well. 5. In another clean dry bowl, whisk egg whites (start on slow speed until foamy then increase speed to medium). When egg whites are whisked to soft peaks, add the remaining 30g sugar, cream of tartar and a pinch of salt. Whisk at high speed. Continue to whisk until stiff peaks form, when you turn the bowl around, the foam will not drop. 6. Fold the egg whites into the flour mixture gently. Start by adding 1/3 egg whites into flour mixture and using a balloon whisk, incorporate it into mixture to lighten the mixture. Mix the remaining 2/3 egg whites in taking care to fold gently to keep volume. You can use a balloon whisk or spatula. 7. Once incorporated, (don’t worry if there are a few streaks of white left) pour into the chiffon cake pan and bake 45 mins, or until an inserted cake tester comes out clean. This was how my chiffon cake looked after baking. A bit cracked but it’s ok as we will turn it upside down. 8. When cake is baked, invert it immediately (without removing the pan) and cool down for 2-3 hours. Once cooled, use a knife to cut around the sides and bottom before removing. So this is how my sponge cake looked. Yums!

 
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Posted by on June 4, 2010 in Uncategorized

 

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