The last of 2012

Yay to surviving apocalypse! The world gave us another day to live, love & laugh. Some may think that the world won’t end. I honestly do believe it will, but we aren’t sure when would that happen. The Earth has been staying strong to withstand all our human greeds. Our greed to profit that cause the ozone layer to tear and many more.

Nonetheless, let us keep our hopes high and hope that we could help mother earth live another day :D

Even when 2012 is ending, I am so shameful for not completing most of my 2012 resolutions. Probably achieved one which is to bake more. haha!

SO…….. for chocolate lovers out there, keep a lookout! I have a few chocolate recipes to share! And I’ll start with the chocolate cupcakes that I baked for the party. The actual name of this cupcake is pretty long (that is Chocolate cupcake with Nutella cloud frosting,  adapted from Sweetapolita), in short I’ll just call it, “The chocolate cupcake”. Do refer to her site for original recipe, cos I’ve made few modifications for a less sweet cupcake which could have been sweeter. If you get what I mean.

thechocolatecupcake

The Chocolate Cupcake

Ingredients
Cupcake

  • 95g all-purpose flour
  • 120g caster sugar
  • 30g dark cocoa powder
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp cornstarch
  • ½ tsp salt
  • ⅓ cup buttermilk
  • ¼ cup brewed coffee or espresso (hot)
  • 3 tbsp vegetable oil
  • 1 egg (room temperature, lightly beaten)
  • 1½ tsp vanilla extract

Frosting

  • 227g unsalted butter (softened but cool)
  • 190g icing sugar (sifted)
  • 2 tsp vanilla extract
  • 125g bittersweet chocolate (chopped, melted and slightly cooled)
  • 2 tbsp Nutella
  • 1 tbsp milk
  • pinch of salt

Method
Cupcake

  1. Preheat oven to 180° C and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), fill up liners to ⅔ full (a little more than half). Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately, and place them on a wire rack until completely cool.

Frosting

  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed.
  3. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.

Here’s a review from my culinary student boyfriend:

The cupcake is not too sweet which is good. The creaminess of the frosting was not overpowering. I like it! 8/10, it’s above average.

Haha! I promise there’s not even one cent of bias. We are very honest when it comes to tasting each other’s cooking/baking. For those of my friends who tasted it, I hope you enjoyed the cupcakes!

Ending this post with a song that I’ve been looping.

Merry X’mas & Happy New Year!
And I hope you know where to for the upcoming year.
Jeul

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Tea & Cake are best friends

lemonloafcake

High-tea is one of the popular activities among the Singaporean, regardless of age group.

We often refer to people who can enjoy high-tea as “tai-tai” (only applicable for females) because many of a time, we hardly find time to enjoy cakes and tea. The way we say it, is to show how one have the luxury to enjoy life. It’s definitely not something bad, but rather something that people wish for.

The highlight of high-tea always comes with beautifully tiered-plates and a pot of tea. But if you’re at home, going simple is one way out. Bake these Lemon Tea Loaf cake and serve it with your favorite cup of tea.

I am pretty sure that this is one of the best cakes to go with tea.

Lemon Loaf Cake
Ingredients

  • 4 large eggs (room temperature)
  • 1⅓ cup sugar
  • pinch of salt
  • zest of 3 large lemons
  • 1¾ cup cake flour
  • ½ tsp baking powder
  • ½ cup heavy cream (room temperature)
  • 5½ tbsp butter (melted and cooled to room temperature)

Method

  1. Preheat oven at 180˚C. Butter and flour or line loaf pan (9 x 5 inch) with parchment paper.
  2. In a large bowl, whisk eggs, sugar and salt till foamy and smoothly blended. Then whisk in the lemon zest. NOTE: Egg, sugar, salt mixture should not thicken.
  3. Sift flour and baking powder mix in 3 portions. For each portion, spoon them into sifter and incorporate them with the foamy egg mixture. Whisk the flour mix lightly, and the same is for the next two additions.
  4. Whisk in heavy cream, then switch to rubber spatula and quickly fold in melted butter.
  5. Pour batter into prepared pan. Bake for 50-60 minutes till the center of the loaf crowns and a toothpick inserted comes out clean.
  6. Place the cake on a rack to cool.

I hope you like it :)

Enjoy.
Jeul