BeautyMe Love Recipes

BeautyMe Love Recipes

Sunday, July 28, 2013

Soft Blueberry Cupcakes

My son has been bugging me to make his favorite blueberry cupcakes and I thought of trying a different recipe. Not sure why this recipe called for brown sugar but I felt the color were too brown inside. Perhaps I will try with white sugar the next time. The cupcakes indeed were much softer than the usual ones I made and my son likes it alot. 


100g butter (softened)
100g brown sugar
2 large eggs (lightly beaten)
zest and juice from 1/2 lemon
140g self raising flour (sifted)


1. Preheat oven at 180 Deg C and line muffin pan with fillers. 
2. Cream butter and brown sugar until fluffy. Add in eggs gradually and beat until smooth. Add in lemon juice and zest and mix well.
3. Add flour into the butter mixture and mix until smooth.
4. Fill the fillers with 1/2 batter and push blueberries into batter. Top with batter (up to 3/4) and level it. Add a few more blueberries on top.
5. Bake at 180 Deg C for 15 mins or until a toothpick inserted and comes out clean.

Sunday, July 21, 2013

Rainbow Tang Yuan (彩红汤圆)

With so much of red bean paste left, I decided to make these Rainbow Tang Yuan (彩红汤圆). I just needed to buy a packet of glutinous rice flour and added all my favorite coloring to it. So happy to see everyone eating it with a cheery smile on their faces.  


115g glutinous rice flour 
100ml water
Red bean paste

Ginger Syrup
3 cups of water
2 slices of ginger
Rock sugar to taste


1. Mix the glutinous rice flour with water in a bowl until it forms a smooth paste and no longer sticks to your hand. 
2. Divide dough into 3 portions and mix in colorings as desired. 
3. Roll dough and red bean paste into small balls
4. Flatten a dough ball using your palm and place a red bean ball in the center. Fold the edges to seal tight and gently roll the dough using your palm. Dust with some flour if it sticks to your hand and place dough on a piece of parchment paper.
5. Prepare ginger syrup by boiling water. Add the ginger into the water and boil for 10-15 mins. Add rock sugar (to taste) and boil for another 5 mins. Lower heat to simmer.
6. Heat up another pot of water and bring it to boil. Drop the dough into the boiling water. As soon as they float to the top, transfer them out and into the ginger syrup. Turn off the heat and ready to serve.

Saturday, July 20, 2013

Red Bean Pastry (红豆酥)

I had this plan to make Red Bean Bun (豆沙包) with the red bean paste that I bought but when I saw the ready made puff pastry in my freezer, I decided to make this quick snack, Red Bean Pastry (红豆酥) instead. Surprisingly, everyone in the family love this snack and kept asking for more. A simple and easy snack that can make anytime.


Store bought Puff Pastry
Red bean paste
White sesame seeds
1 beaten egg, for brushing


1. Take puff pastry out from freezer and place a sheet of pastry on board. Slice pastry into 3 long parts and 1/2 each long parts to form a rectangular (you can cut the pastry according to your preference sizes).
2. Place base pastry on a baking sheet and spread red bean paste. Cover the top with the other 1/2 rectangular pastry.
3. Press edges of pastry together with a fork. 
4. Brush the top of the puff with some egg wash. Sprinkle the white sesame seeds on the top and bake at 180 deg C for 25 mins or until golden brown. 

Sunday, July 14, 2013

Apple Pie

I found this recipe from a book "The Worry-Free Bakery". Instead of making the dough as instructed, I used the store bought puff pastry which really saved me alot of work and time to make the dough. Just then when we were about to eat the apple pie, we heard the ice cream man coming and without hesitation, we went to get the 3 different flavors (Raspberry, Sweet Corn and Chocolate). Oh my godness, the pie was equally crispy and the ice cream really compliment the apple pie. Yummy!


Store bought Puff Pastry
2 red apples 
4 tbsp sugar
2 tsp cinnamon
1 beaten egg, for brushing


1. Peel apples, then slice into thin wedges. Place apple slices in a microwave-safe bowl. Add sugar and cinnamon and stir. Heat for 5 mins and drain off any liquid.
2. Take puff pastry out from freezer and place a sheet of pastry on board. Slice pastry into half.
3. Line apple slices on one half of pastry (you can cut the pastry according to your preference sizes).
4. Use a knife to cut line along the centre of the other half pastry and place on top of arranged apple slices.
5. Press edges of pastry together with a fork. 
6. Brush top with beaten egg and bake at 180 deg C for 25 mins or until golden brown.

Saturday, July 13, 2013

Cake In A Cup

With the overestimated bought fruits (Strawberry, Kiwi and Peach), I decided to make this Cake In A Cup for my family. I used the Classic Sponge Cake recipe (you can use any cake recipe of your preference) for the layer cake and cut the cake into shape of heart using the cup opening. I started spreading whipped cream and added kiwi on top of the cream, following by a layer of cake and whipping cream. Finally, it was finished with some decoration of fruits on the top. 

I have failed to whip Emborg whipping cream before and this round I decided to give it another try. The consistency was not as stiff as Redman Whip Topping but it turned more stiff after refrigerated. The overall combination was perfect and everyone enjoyed the fruity desserts.    

Friday, July 12, 2013

Fruit Tarts - Orders 2013

Additional 2 more orders of Fruit Tarts on 12 & 13 July 2013

Mini High Tea - Orders (2013)

I am so blessed to receive an huge order for a High Tea snacks of Fruit Tarts, Egg Tarts, Brownies, Mini Cream Cheese Cupcakes and Seafood Sandwiches for a Company Grand Opening on 12 July 2013. Everything went well as planned with all the baking completed on the day before and the assembly of Fruits Tarts and sandwiches on the actual day. I am also very fortunate to have the opportunity to do the setup of my High Tea layout for the first time at the event venue. Indeed a great learning experience and I felt great accomplishment especially receiving compliment from my customer. 

Thursday, July 11, 2013

Vegetable Tempura

I always love the vegetable tempura from Japanese restaurants and this is the only method of cooking that my kids and I will eat brinjals (together with carrots & cauliflowers). I have tried coating it with egg and flour before frying but the result was not to my satisfactory. I went to supermarket one day and found this tempura batter and Teriyaki Sauce. Though the overall taste not as good as those served in Japanese Restaurants but these were very close. My kids and MIL like this dish very much but I can only allow this fried dish once in a while.