Chocolate cheese marbled cupcakes

Interesting combination, this is a moderate recipe, justbfollow these steps an hiur later you will get mouth watering cupcakes!

Ingredients
A: mixed together melted by double-boiling, 90g cooking chocolate,125g butter, 1 tsp coffee essece, (optional few drops of baileys or any kind of coffee wines)

B: 65g brown sugar
2 large eggs
120g self-raising flour
1 tsp baking powder

C: 150g cream cheese
50g condensed milk

Method:
1. Beat sugar abs eggs of ingredient B well, fold in flours. Add ingredient A, mix well.
2. Beat ingredient C until flufft, set aside.
3.spoon a littlr no.1 intobpaper cups, theb spoon in a little of no. 2. Alternate between the two different mixtures until it reaches three-quarters levrl of paper cups. Repear process.
4.Areange no.3 on a baking tray. Bake in a preheated oven at 150○C for 15-20minutes. Cool on a wire rack
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Chocolate and Orange cup cake

Who doesn’t like chocolate cake? Chocolate and orange are perfect combination and great flavor for desserts, especially cake or ice cream.

I found this chocolate and orange recipe and gave it try…

http://www.manusmenu.com/chocolate-and-orange-mini-cupcakes

INGREDIENT

cake

  • 188 g flour
  • 1 tsp baking powder
  • 115 g unsalted butter, at room temperature
  • 125 g brown sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla
  • 2 tsp orange extract
  • 3 tbsp milk
  • 3 tbsp cocoa powder ( I use Green & Black )

icing

I decided to go for just Orange icing, this is my reference:

http://allrecipes.co.uk/recipe/20811/creamy-orange-icing.aspx

  • 110g butter, softened
  • 300g icing sugar
  • 3 tbsp orange juice
  • 1 tbs vanilla extract
  • 1 tbs orange extract

RESULTS

As you can see from the picture, the sponge doesn’t look very “chocolatish”, the colour is a little bit too pale! Anyway it still taste chocolate-ish!

Love the icing, very Orangiiiieee which adds the freshness, like the combination flavor 🙂

Chocolate and Orange cup cake

Chocolate and Orange cup cake

Black Sesame Swiss Roll

Black sesame flavor cake, this again is looming and I believe is yet another flavor ( like previously green tea flavor ) to be greatly used in desert world. Soup based Black sesame sweet dessert (not cake) already is one of the famous dessert in southern China, or in Cantonese speaking regions, as for cake flavor, I think there is a space to grow.

Here are few sesame cake options:

http://cupidskitchen.blogspot.co.uk/2011/06/black-sesame-cake-roll-with-rosella-jam.html

http://herfelicity.blogspot.co.uk/2013/12/recipe-black-sesame-swiss-roll-with-yam.html

INGREDIENT

  • 5 eggs
  • 80 g caster sugar
  • ½ tsp vanilla essence
  • 90 g plain flour
  • 30 g grounded black sesame powder (organic from Taiwan)
  • 60 g corn oil
  • rasberry jam for filling

baked 15 mins, 160c

RESULTS

This is my first ever swiss rolls, people says swiss rolls is the easiest cake ever to bake, however I don’t think so, in terms of preparing and mixing, the procedure and steps are easy, but it needs ‘technique’ when comes to ROLL. I didn’t do a good job, and my swiss roll looks so ugly!! watch this space, I will try more in the future.

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Chiffon cake

A BIT OF INTRODUCTION (short-ish..)

I notice most people in England have no idea what Chiffon cake is, this cake is ever so popular in the far east especially South East Asia countries. These days you can only buy Chiffon cake in chinese groceries shops.

OK, The classic Chiffon cake recipe ( from the South East Asia ) is pandan Chiffon cake, few recipes here:

http://nyonyafood.rasamalaysia.com/pandan-chiffon-cake/2/

http://stephylicious.wordpress.com/2013/04/25/pandan-chiffon-cake-recipe/

http://bakecookeat.blogspot.co.uk/2009/08/malaysian-pandan-chiffon-cake.html

But this time, instead of baking a pandan chiffon cake, I did a green tea chiffon cake, still light and tasty!

INGREDIENTS:

  • 100g plain flour
  • 1tsp baking powder
  • 4 medium eggs
  • 2 tsp green tea powder
  • 1tbs vanilla extract
  • 100g sugar
  • 1tbsp cooking oil
  • 2 tbsp water (or milk)
  • 1 tsp cream of tarta

RESULTS:

Cake came out OK. Very light, it doesn’t raise very high, about 6-7cm high, it should have been about 10 cm high, I think I could use 5-6 eggs for 10cm high result. Overall it is still nice and tasty.

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