Banana Chocolate Muffins / Cupcakes Recipe

This is definately right recipe to fit the mildly sweet category of taste buds. Very moist too!



Dry Ingredients
160g Fine Sugar
130g Cake Flour
35g unsweeten Cocoa Powder
0.75 teaspoon Baking Powder
0.75 teaspoon Baking Soda
0.25 teaspoon Fine Salt

Wet Ingredients
1 Egg
150g Banana (without skin)
120ml Warm Water
60ml Milk
60ml Olive Oil
0.75 teaspoon Vanilla Extract

Step 1 Preheat oven to 180°C.
Step 2 Line 12 regular-sized muffin cups with paper liners or use muffin cups.
Step 3 In a large bowl whisk together the Dry Ingredients and set aside.
Step 4 In another large bowl, whisk together the Wet Ingredients.
Step 5 Add the Wet Ingredients to the Dry Ingredients and stir until combined. This recipe batter is quite thin.
Step 6 Fill the muffin cup with the batter about 3/4 full
Step 7 Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Step 8 Remove from oven and let cool on a wire rack.


Suggested is to Frost with Chocolate Ganache Frosting to turn it into a cupcake.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Red Velvet Cupcakes Recipe

Red Velvet is one of the cakes that deary kind of like and will order for tea break if he sees it sold.


Pre Mixed Dry Ingredients
165g Top Flour
3 tablespoons Cocoa Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Fine Salt
1 teaspoon Baking Powder

For convenience, Place a plastic bag on your weighing machine to weigh the flour. Follow by adding all the other ingredients, twist the plastic bag to leaving a little air inside and give it a nice shake until it is evenly distributed.

Other Ingredients
58g Salted Butter
150g Fine Sugar
2 Eggs
170ml Buttermilk
2 teaspoons White Vinegar
1 teaspoon Vanilla Extract
1.5 teaspoon Red Food Colouring

1. Line cupcake paper in cupcake moulds.
2. Pre-heat oven at 180°C. **Check out tips below**
2. Cream the Salted Butter and Fine Sugar until all the Sugar dissolve.
3. Add in one Egg at a time and mix well.
4. Add Buttermilk and continue mixing.
5. Add White Vinegar, Vanilla Extract and continue mixing.
6. Next add in the Red Food Colouring. **Beware** At this point it will look gross, weird, seems that you fail. Don't give up or throw away. Apologize no picture was taken.
7. From here on, slowly fold in the Pre Mixed Dry Ingredients (splitting it to 3 parts) by hands. Beware not to overmix.
8. Scoop on to cupcake paper about 3/4 full.
9. Bake for approx 8mins to 15mins depending on your cupcake size. **Check out tips below**
10. When you insert the cake tester, when it come out clean then the cupcake is done.
11. Leave it to cool in the tray for 15mins before removing to fully cool on a wire rack.



Topped with Cream Cheese Frosting. For recipe Click here!



We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
Volcano Top:
- Generally, the smaller the cake the higher the temp but shorter time, vice versa, the bigger the cake the lower the temp but longer time. How much longer or shorter depends on individual oven.
- If the big ones is baked after the small ones, the oven might be hotter than 180 degrees by the time the big ones were sent in.

Overall Feedback: Moist, Delicious, Best Red Velvet they have ever eaten, Not Sweet.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

All in One Rainbow Cupcake and Cake! So fun to bake~

Rainbow cake is so interestingly fun! I made it in 2 different ways.

CUPCAKES

CAKE

Base Sponge Cake Ingredients
250g Premix Sponge Flour
4 Eggs
50ml Water
50ml Vegetable Oil
1 teaspoon of Vanilla or Fruit Essences (according to your preference)

Whisk together the Premix Sponge Flour, Eggs, Water and Vegetable Oil on high speed for 8 minutes.

*** *** *** *** *** *** *** *** *** *** ***

Rainbow Colours
7 Bowls
7 Metal/Plastic Teaspoons
1 teaspoon Red Food Colouring
1 teaspoon Orange Food Colouring
1 teaspoon Yellow Food Colouring
1 teaspoon Green Food Colouring
1 teaspoon Blue Food Colouring
1 teaspoon Indigo (Purple + a little Blue) Food Colouring
1 teaspoon Violet (Purple) Food Colouring

Step 1 Divide the Sponge Cake Mix evenly into 7 bowls. Fold in the Food Colouring until even, increase the Food Colouring to desired brightness.

Step 2 Preheat the oven. Place the cupcake paper on the cupcake trays or spray vegetable oil on your silicon mould.

Step 3 For cupcakes, scoop 1 teaspoon (or more depending on the size of your cupcake) for each colour it will reach approx fill up 3/4 of the cupcake. For cake, just pour in the middle to create a bull's eye at the end.

Step 4 Place in the oven to bake at 160ºC for 15 to 20 minutes. Use a cake tester stick or wooden stick to check, if it pulls out clear it's done!

Step 5 Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.



HAVE FUN & ENJOY!!!!!!


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Baking Exploration ::: Mini Cupcakes to Warm Hearts

Starting a journey of kitchen exploring and fun with the always mention "the darling" in this blog. Bringing wonders and smiles to everyone faces on my experience I would love to use this amazing look-see-eat blog to share recipes with all of you so you may be able to spread the joy to your friends & family too!Since I am here in Mauritius, lucky enough the service apartment dear is staying in have a wonderful average oven I am able to delightfully start my kitchen exploring journey.

List of recipe to share with all of you it is so hard for me to choose my first recipe to share in this blog post. Since dear just passed his 30th birthday, I would like to share this mini cupcakes fun baking recipe, which I believe would be the best first very special post.

Cupcakes
1/3 Cup Softened Butter
1/2 Cup Caster Sugar
1 Egg
1 cup sifted Self-Raising Flour
1/3 cup Milk
1/2 teaspoon Vanilla Extract

1. Preheat the oven to 175 degree C.
2. In a medium sized bowl, use an electric mixer on high speed to cream the butter and sugar until light and fluffy. Add the egg and mix well. 3. Next, add the flour, milk and vanilla extract and beat with the electric mixer on medium until well combined.
4. Line up mini cupcakes pan with mini-cupcakes papers.
5. Spoon 1 tablespoon of mixture followed by 1 teaspoon of cupcake fillings that you would like to have (eg. blueberry, nuts, chocolates, raisins, etc) then followed by more cake mixture.
6. Bake for 13-15mins until well risen and the top spring back when touch.
7. Allow to cool for a few minutes on a wire rack before putting the icing.

Icing
1/3 cup of Softened Butter
1/2 teaspoon Vanilla Extract
1 cup Powdered Icing Sugar
Decorative Sprinklers

1. Use an electric mixer on high speed to beat the butter and vanilla until light and fluffy.
2. Gradually beat in the sieve powdered icing until all combined. Continue beating for 1 minute.
3. Spoon the mixture into a piping bag fitted with a nozzle and pipe onto the cupcakes.
4. Decorate your mini cupcakes with sprinklers.


You may design your own cupcakes according to the occasions... This time around on 25 Nov 2010, it's designed for dear's birthday cake. Part of the surprise for dear.
Try it. It's fun and lovely.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~