Archive for ‘dream a cupcake’

May 27, 2012

Cupcakes; all dressed up!


The perfect excuse for making cupcakes; was having some leftover sour cream that was just about due and I had some eggs that were sitting out in room temperature ready to be used!

And… Major reason I can bring it to church for everyone to enjoy since it is a Saturday!

Again I went back to my go to recipe from Martha Stewart for chocolate cupcakes and her Swiss meringue buttercream recipe and I just felt like practicing my swirls a little for the cupcakes! So using my 1M Wilton tip; I did a cupcake swirl and a rose swirl (like an enlarged rosette)! Note to self; I need to get more 1M tips; I had to keep washing and changing the bags to do three colors!

And how apt that Sandra and Nick brought me some new sprinkles!!! Brilliant! Looking good!

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May 13, 2012

Cupcakes for the ladies

With the vanilla lemon zest cupcakes; I decorated them with what I learned from class and went for my lunch at Tatsuya with the ladies from work! Was more excited about giving them the cupcakes than my lunch itself!

Finally dessert time was here and the cupcakes were served! The best part about baking; is to see others enjoying the fruits of your labour, sincerely cannot wait for my cupcakes to be decorated with the Swiss meringue buttercream! The past week had been a baking overload for me.. So need some rest for recuperation first before my class’s final finale cake!

An exciting week of rest ahead! Am looking forward..



May 8, 2012

Vanilla Lemon Zest Cupcake

It is not always easy to find a good recipe that comes with detailed instructions and most importantly trustable. Will be baking some cupcakes for mothers’ day and am confident of my chocolate cupcakes but not vanilla ones. My vanilla cupcakes always turn out to be brown cupcakes; or it always comes out deflated somewhat. I could never get a nice dome shape cupcake that I am proud of!

Anyhow; did some extensive reading and research and decided to go back to a trustable source – Annie’s eats. I have used some of her recipes and it always yields me great results!

So off I went in search of a vanilla cupcake! And I found this recipe of hers adapted from “joy of baking”. I tried it out and thought it would come out disastrous!

Firstly; my butter and sugar didn’t seem to beat really well. With the addition of the eggs, it became separated and non batter like. I was getting worried cos it looked really runny. I still trusted that it could turn out well and went ahead with the other steps of the addition of the flour and the milk and the batter started to come together!

The recipe stated about 12 cupcakes but I got 14 cupcakes!

I could not get why my cupcakes always became brown; so I decided to place another baking sheet above the cupcakes in the oven so as to block the top heating element from the cakes!

And it worked! The cupcakes took 15 minutes to cook and rose perfectly! The second batch was a little deflated cos I opened up the oven door half way to try to rotate the cupcake pan.. Bad idea for such an airy vanilla cake!

The lemon zest was an optional ingredient and I never ever did tried adding that before! Since I had lemon today; I decided to give it a shot!

Oh the result was amazing! The slight lemony tang to the cupcake really brought the taste to whole new level!!

Am definitely going to use this recipe quite often!

Recipe from: Annie’s Eats

Vanilla Cupcakes

½ cup unsalted butter, at room temperature
2/3 cup sugar
3 eggs
1 tsp. vanilla extract
zest of 1 lemon (optional)
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
1-1 ½ recipes easy vanilla buttercream frosting

Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract and lemon zest, if using.

In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely.

Prepare frosting. Decorate cooled cupcakes as desired.



April 20, 2012

Plain Vanilla Cupcakes

Cupcakes. Plain vanilla cupcakes.

Sounds boring you say?

These little cupcakes taste wonderful even on it’s own! The husband finished a dozen at one go with his cappuccino and could not stop. i have long heard of these Magnolia Bakery cupcakes; never tried them from the store but never expected the recipe to be so simple. This will be my favorite cupcake recipe for vanilla ones from now on!

I saw the recipe from The Little Teo Chew’s blog; I think this is my 5th try at her different recipes and many more bookmarked! I might be like Julie who learns from Julia Child’s recipes; that Jewel will learn from the Little Teo Chew.

Only problem i had was that the cupcakes seem to not be able to rise above the liner. Thus creating a flat surface cupcake. Will try it again with a second batch to see what the issue is.

Recipe from The Little Teo Chew
Adapted from Food Network

Yields 12 cupcakes


85g self-raising flour*
* I did not have any, so I made my own using these estimates: 85g plain flour + 1 1/4tsp baking powder + 1/8 tsp salt
70g all-purpose plain flour
113g unsalted butter, softened
170g caster sugar
2 large eggs, at room temperature
1/2 cup milk
1/2 tsp pure vanilla extract (or vanilla bean for even more intensity)


Preheat oven to 170°C (350°F). Line muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.

Bake for 20 to 25* minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
* At the 20-minute mark, reduce heat to 160°C (325°F). The tops of the cupcakes should be lightly golden.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

April 19, 2012

Cupcake Toppers

Cupcake decorating taken to another level; adding cupcake toppers!

I have a mini party team – it started at my wedding, and then again at baby Sarah’s one month old celebration; an afternoon tea with Sarah. I call it the dream a cupcake mini team! Sarah (not my baby sarah but our dearest talented designer Sarah Ang) made some cupcake toppers for fun one time; so lovely and pretty! We ought to design our own cupcake toppers for any occasion. At times; I just want to bake some cupcakes and top it up with them just for the sake of photography. But that would also mean compromising on the waist line for I would have cupcakes for breakfast, lunch, tea or any random moments that I crave for one.

April 12, 2012

Dark Chocolate Minis

This was where I first started. Martha Stewart’s CUPCAKES. I remember having to borrow a kitchen to bake my first bunch of cupcakes! I had no room and no oven in my parent’s place thus I never once baked despite having a love for it. Again it was the encouragement of the loving husband (fiancée at that time) to buy a desktop oven. If anyone were to be looking for such an oven; the delonghi one is really highly recommended! My cakes came out evenly baked all the time!

Having my own kitchen at one fine home was heavenly. I could bake to my hearts content! And I did for a full 4 months before the pregnancy and I started being nauseous at the thought of food.

Now it’s been 7 weeks past Sarah’s birth; I gathered my resources and got my sister who is a fantabulous helper to come over and bake! The perfect excuse being Easter sunday and it is a time to rejoice with cupcakes!

And so once more to begin with; I should start off with Martha Stewarts cupcakes!

Again, I love anything mini thus my cupcakes are coined popcakes – mini cupcakes that you can just pop in your mouth!


Dark chocolate minis (Recipe from Martha Stewart’s CUPCAKES)

Ingredients for the cupcakes:

3/4 cup unsweetened Dutch process cocoa powder
3/4 cup hot water
3 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
11/4 teaspoon of coarse salt
11/2 cup of butter (360grams on estimate)
21/4 cup of sugar
4 large eggs (room temperature)
1 tablespoon plus 1 teaspoon of vanilla extract
1 cup of sour cream (room temperature)

Preheat oven to 350 F. Line muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking powder, baking soda and salt.

Melt butter with sugar in a saucepan over medium low heat and constantly stir it to combine. Remove from heat and pour it into your mixing bowl. With an electric mixer on medium low speed, beat until the mixture is cooled down approximately 4-5minutes.

Add eggs to the mixture one at a time, beating till each is incorporated. Add vanilla, then the cocoa mixture, beat till combined. Reduce speed to low. Add flour mixture in two batches alternating with the sour cream and beating until combined after each.

Divide the batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted comes out clean. (Depending in your individual oven; I bake my mini cupcakes for 4 minutes and their done!)

Transfer tins to wire racks to cool for 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with your own toppings before serving!

Chocolate Ganache Frosting:


1 pound good quality bittersweet chocolate drops
2 1/3 cups of heavy cream
1/4 cup corn syrup

Place chocolate in a large heat proof bowl. Bring cream and corn syrup just to a simmer over medium high heat; pour mixture over chocolate. Let stand, without stirring until chocolate begins to melt.

Beginning near the centre and working outward, stir melted chocolate into cream until mixture is combined and smooth. (do not over stir).

Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in colour. Use immediately (ganache will continue to thicken after you stop stirring.

Side notes:

The portions of the chocolate ganache is really generous! I frosted 100 mini cupcakes and 2 8inch round cakes and still have half a tub of ganache sitting in my refrigerator (not that anyone is complaining)! Use a double boiler method to warm up the frozen ganache whenever you wish to use it)

Toppings can come in many forms; it is up to your creativity! I am in love with the colorful sprinkles and the mini m&ms! Their colour runs with the melting of the ganache so sprinkle them right before serving!


It’s been months since church has tasted of my cupcakes thus truly felt blessed seeing them relish in each and every single bite! Especially with the young ones!