bake bake bake

Vanilla Cupcakes:

1/2 cup (113 grams) unsaltedbutter, room temperature

2/3 cup (130 grams) granulated whitesugar

3 largeeggs

1 teaspoon purevanillaextract

Zest of 1 largelemon(outer yellow skin)

1 1/2 cups (195 grams) all purposeflour

1 1/2 teaspoonsbaking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

ButtercreamFrosting:

2 cups (230 grams)confectionerssugar(icing or powdered sugar), sifted

1/2 cup (113 grams) unsaltedbutter, room temperature

1 teaspoon purevanillaextract

2tablespoons milkor light cream

Assorted food colors(if desired)

Vanilla Cupcakes:Preheat oven to 350 degrees F (177degreesC) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add theflourmixtureand milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on awirerackto cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

ButtercreamFrosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available atcakedecoratingstores and party stores).

Makes about 12 cupcakes

Read more:http://www.joyofbaking.com/VanillaCupcakes.html#ixzz1F8A8rPLE

heavens loaf choco fudge

edited from http://allrecipes.com/Recipe/Chocolate-Truffle-Cookies/Detail.aspx

1 bar of mix lindoir chocolate (Pure milk chocolate and chocolate with almond etc)
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour (Add more flour to replace cocoa powder)
1/4 teaspoon baking powder
1/4 teaspoon salt

1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour,baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Pour into baking pan
3. Bake for 9 to 11 minutes in the preheated oven. Allow fudge to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. Cool the fudge in the fridge and serve it cold.

White Chocolate and Matcha Tea Marbled Cake

You need:

• 3 large eggs (2 oz each)
• 6 1/3 oz all-purpose flour
• 2 3/4 oz white chocolate (I used Valrhona)
• 4 1/4 oz butter
• 5 1/4 oz fine sugar
• 1 pinch of salt
• 1.5 tsp Matcha tea
• 1 tsp baking powder

Steps:

• Melt the butter.
• Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted.
• In the bowl of a stand mixer, place the eggs with the sugar and beat until it is white in color, then remove.
• Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk.
• Then add the salt and butter and mix.
• Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter.
• Preheat your oven at 350 F.
• Grease a rectangular cake pan and add half of the chocolate batter.
• Continue with the matcha tea batter and finish with the other half of the chocolate batter.
• Take a fork and pass it through the different layers of batter.
• Cook your cake for 50 mns, or until the blade of a knife comes out dry when inserted in the cake. Remove from the oven and let cool for a few mns before unmolding.

http://www.latartinegourmande.com/2007/01/18/white-chocolate-and-matcha-tea-marbled-cake-marbre-au-chocolat-blanc-et-the-vert/

I have been wanting to do the white chocolate and matcha tea marbled cake for SO LONG and they tasted really good.. :')

And, I know the fudge doesnt look appetizing but for some reason it was sweet and tasty... I guess it could be because of the chocolates I have used... ? Anyway that was another time when I didnt completely follow the recipe.. God forbids me.. I am just always so rebellious. Changing ingredients and creating my own one..then get freaking scared that they become awful.. wth. I know.

:) oh I have baked orange muffins too but forgot to take the picture of it.. it turns out nice but i guess not so good for I have followed the recipe completely and used oil.. I think oil makes the muffins feel really oily and stuff..

Ok time for french!

Il fait etudier le francais! (ok with the accent fo course!

Cheesecake

After not baking for a month or so... I finally baked the long awaiting cheesecake! Many people in church keep asking me to bake cheesecake... I was too lazy at first but well, yesterday I did bake! (Since it'd be my last week in Singapore.. no harm right?!)


Tada!!~~~ everyone is asking what to do? and how do you go about making it?

I am more than willing to share this recipe with you! Kinda home made recipe but here you go! Do try baking this if you have the whole time in your hand!

Ingredients

vanilla essence ( according to own's preference for the amount.)
3 pack of cream cheese (if it is too cheesy reduce to 2 and a half. should be enough.)
condensed milk (Idk how much to put. I use my own instict. Use this as to reduce sugar used)
1 and half cup of sugar. (you need more than that if you really like sweet cheesecake.)
3 tbsp of lemon (reduce it you dont want it to be sour.)
1 grind of lemon
4 eggs

Base:
crushed digestive biscuit.

Instruction

1. Crush the digestive biscuit. According to the recipe, crushed them all on a base. I did that but my base was destroyed after the whole baking process. As in the base cracked and so cant hold the cheesecake properly. I am going to try to put them in fridge for a few hours first before taking them out as a base. Hopefully it works! Still working on the making a good base skill B)

2. Wait for the cream cheese to melt and really really mix them well.

3. Add sugar, eggs (one by one), vanilla essence, lemon grind and lemon juice MIX.

4. Add the condensed milk (you can omit this if you want.)

5. mix well. Really well. After few times making unsuccesful but taste delicious cheesecake, I realised if you dont mix well, the cheese cake taste just wont be there.

** RMBR TO PREHEAT OVEN FIRST.**

6. pour the mixture into the prepared pan and BAKE!!!

** wait for an hour or so! keep checking consistently. Oh well, I dont and the cheesecake cracked!

*** Even if it's cracked, you can cover them with icing sugar and decorate the 'cracks' with strawberry or other fruits.

:) :)

Happy baking...

xx

Heaven's loaf..

Decorated Cupcakes

Not posting the recipe because I kinda lost it :X Anyway, it is easy. The decorating part was the difficult one cos i gotta be more creative. thank goodness i have worked at a donut cafe before..kinda help in me decorating the plain yellow cupcake? :P

Banana cake

This recipe is easy wizzy!

2/3 cup white sugar
1/4 cup margarine softened
2 eggs
1 cup mashed bananas
1/4 cup water
1 2/3 cup all-purpose-flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder

1. preheat oven to 175 degrees
2. mix sugar, margarine till smooth and creamy. Beat in eggs (one at at time) water and bananas until well blended
3. mix in the flour, baking soda, salt and baking powder juz till it is moistened.
4. Bake till golden!

Yes, the recipe calls for very simple ingredients but yet for them to be perfect I guess you must really take time to stir in all the dry ingredients as well as wet ingredients. You can omit the salt if you want it to be sweeter.

I replaced margarine with butter because I dont really like margarine :)

** 1 cup of mashed bananas is equivalent to 2 bananas!


I am baking xmas log cake when I have the time! :)

this recipe is courtesy of www.allrecipes.com

Choco Almond Muffin

Ingredients

50g butter
70g sugar
1 egg
85g (2 cups) flour
15g cocoa powder
1tbsp baking powder
pinch of salt
65g milk
2 handful almond nuts

Preheat oven to 170degrees.

Mix in flour with baking powder and cocoa powder
Beat butter and sugar together till creamy.
Add egg and a pinch of salt
add milk and flour slowly. (DONT ADD EVERYTHING IN ONE GO.)

Add almond nuts (as much as you want.)

Bake.

This ingredients make 10 small muffins. Taste very chocolatey and I think it is delicious when it is eaten warm. (yummy) they are kinda moist probably because of the amount of milk I used. (used slightly more) But I like them moist. very nice. :)

Anyway..yea.. the MnMs are just for decoration purposes. I love almond so yea I used almonds instead of walnuts or anything.. :) this is an easy one..Going to try make bread tomorrow! :)

adios..~

Heaven's Loaf

Heaven's Loaf will be open as soon as I am done with O level..