Mango Yoghurt Cupcakes

I was keen to try this recipe from one of the members, Ms Janice Kang from We ❤f ❤ Recipes. Steps were easy and the texture was soft and cottony. I have made some modifications to my own preference. 

1) I did 2 lots at a go as I want to give some to my neighbours (they are always my bakes supporters)

2) I have used 200g sugar but felt too sweet so will reduce to 180g instead the next time I bake.

3) I used Mango Yoghurt as I cannot find Raspberry Yoghurt.

4) I added more milk (instead of 6 tbsp as per original recipe)

5) I used the electric mixer to mix the flour and milk but I felt better to stick with Janice's method to use spatula.

Ingredients 

250g butter
180g sugar (I have reduced by 20g)
100g Premium Swiss Mango Yoghurt
6 eggs
300g plain flour
3 tsp baking powder
1 tsp vanilla essence
8 tbsp fresh milk

Directions

1. Beat butter & sugar till creamy & fluffy.
2. Add in Mango yoghurt and mix well
3. Add eggs one at a time and mix till well combined.
4. Add in 1/2 qty of flour, followed by 1/2 qty of milk using mixer. Add in the balance flour and milk, mix well swiftly with rubber spatula.
5. Spoon batter into paper cup around 70% filled.
6. Bake at 180 deg C till golden brown. 

Steamed Colour Cakes

I saw this recipe from Victoria Moon Kua and love the pretty color layers. Though the steps seem easy but I find the folding part was a challenge as my cake turned out not as spongy like Victoria. I could have over mixed and thus deflated the batter. Also, the batter was too much for the baking tin I used, I only managed to do 3 color layers. Overall it tasted yummy and I even have 2 pretty models for my bakes.

Ingredients 

(A)
1 tsp baking powder
250g cake flour
25g full cream milk powder
25g corn flour

(B)
100g fresh milk
50g butter (melted)

(C)

500g egg white
250g sugar
1/2 tsp salt

1 tsp strawberry paste
1 tsp coffee paste
1 tsp pandan paste

Directions

1. Grease and line 8 inch square pan with baking paper.
2. Sift A together and set aside.
3. Mix B together.
4. Whip C till stiff peak.
5. Fold A into C in a few addition.
6. Blend in B.
7. Divide batter into 4 equal portions and add in paste into individual portions (1 layer without any paste).
8. Steam each layer for 7 mins on high heat and at last layer, steam for 10 mins at medium heat.

Cranberry Cream Cheese Buns

I was so eager to try out making my own Cranberry Cream Cheese Buns and thanks to Sifu Kenneth Goh for this step by step recipe. I have made some modifications for my own reference. 

The first lot of bakes, I did not place the additional baking tray on top so it risen like a normal shape bread (bloated). It was indeed a great idea to place the baking tray on top and it came out nice, like store bought Cranberry Cream Cheese Buns (self flattered). Texture was soft and cream cheese blends well. Felt great achievement for this bake.

Ingredients 

300g bread flour
200g top flour
20g milk powder
100g castor sugar
5g salt
1 packet of instant yeast (11g)

1 egg
250g lukewarm water
60g cranberries (soaked)

Filling

250g cream cheese
150g condensed milk

Directions

1. Put all dry ingredients in mixer and use a tablespoon to stir well. Make a well in the centre and crack the egg and pour lukewarm water in the centre. Use tablespoon to stir until a sticky dough is form and beat with mixer hook at medium speed until dough is smooth (about 5 mins). Add in butter and beat using high speed till the dough leaves the side if the mixing bowl (about 10 mins). Add in cranberry and beat till well mixed.
2. Transferred to a greased bowl and let it proof till Triple in size (about 40 mins). Cover with cling wrap and a wet towel.
3. While the dough is proofing, cream the cream cheese until light and fluffy. Add in condensed milk and beat until well combined. Chilled in the fridge till the dough is ready to use.
4. Once the first proofing done, take a small portion (or your desired size), dust with some flour and flatten the dough. Put 1 tbsp of cream cheese on the dough and seal the edges. Use the rolling pin to flatten the dough as flat and round. Let it proof double in size, leaving adequate space for expansion.
5. Prepare another baking tray, grease the base with butter and place base on top of dough so that the dough will be flatten during baking.
6. Baked in preheated oven at 190 Deg C for about 15 mins or until top and bottom of bread turn brown.

Cream Cheese Tarts

Thanks to Ms Chan Lai San for this excellent recipe. I was contemplating if I should buy Blueberries pie filling as I knew I will not be able to finish up the whole can. Instead I used Strawberry Jam (since I have it in my fridge). The effect was equally good and I am satisfied with the swirl design. However, I had more tart shells then the cream cheese fillings, so I will add the whole block of cream cheese instead (250g) the next time I bake. I am so happy that my kids love them.

Recipe adapted from Chan Lai San

Ingredients 

Pastry
225g plain flour
100g icing sugar
100g butter
1 egg

Filling

200g cream cheese (to use 250g next time)
20g butter
40g castor sugar
1 egg
20g whipping cream
15g plain flour
Blueberries pie filling (I used strawberry jam)

Directions

1. Using a electric mixer, combine flour, butter, sugar and egg until a smooth dough is formed. Put in a plastic bag and chill in refrigerator for 30 mins.
2. When chilled, take a ball of dough and place into a floured tart mould. Press the dough up to the side of the mould and  trim off the edges. Prick the base with a fork and bake in a preheated oven at 190 Deg C for 5 mins. Allow to cool.
3.Beat cream cheese, butter and sugar until light and smooth. Add egg and mix until well blended. Mix in whipping cream and mix till combined. Lightly add in flour and mix till well incorporated.
4. Spoon the mixture onto the pre-baked tart shells. Add a little jam (I mixed a few drop of little water to the jam) and drop on top of mixture. Use a satay stick to swirl to create a marble effect.
5. Bake tarts at 200 Deg C for 10 mins. Remove from oven to cool and chilled in fridge before serving.

Lemon Blueberries Cupcakes

It was quite sometime that I did my bakes (has been busy working). Thanks to Michelle Marie Mower for this excellent recipe which I found in her Facebook post. My bakes were not as perfect compared to hers as my blueberries sank even though I dusted with flour. I actually topped more blueberries in the middle of baking in order to see part of blueberries...haha! Soft texture and yummy!

Recipe adapted from Michelle Marie Mower

Ingredients 

280g Self Raising Flour
1/2 tsp salt

250g butter (room temp)
200g sugar
4 large eggs
1/2 tsp vanilla essence
Lemon Zest
8 tsp Lemon Juice

1box blueberries
Salt

Directions

1. Wash blueberries with salt and set aside to dry. Pat with kitchen towel (completely dry) and dust with flour.
2. Sieve flour and salt, set aside.
3. Cream butter and sugar till creamy. Add eggs one at a time, beat well after each addition until mixture is light and fluffy.
4. Add 1/2 tsp vanilla essence, lemon zest and mix well.
5. Add in 2 tsp of lemon juice at a time and mix until well combined.
6. Fill batter slightly more than 1/2 in fillers. Top with blueberries.
7. Bake at 160 Deg C for 20mins or until top turn brown.