Milo Cupcakes

Ingredients

 
200g plain flour
200g caster sugar (I reduced to 150g)
1 tsp baking powder
1/2 tsp baking soda
100g Milo
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs

Method

1. Preheat oven to 180 degrees C. Fill cupcake tray with liners. 
2. Sift flour, bicarb and baking powder in a bowl and set aside. Cream butter and sugar with an electric mixer in a large mixing bowl and then beat in eggs one at a time until combine. Add sour cream, vanilla and milo and beat until just combined. Fold in flour mixture. 
3. Fill cupcake liners until 3/4 full and bake for approx 15-20 mins or a skewer inserted into the centre of a cupcake comes out clean. For the best texture, the cakes should be dark golden brown on top and firm to the touch and after cooling for 1 minute out of the oven. Cool on a wire rack.

Fruit Pastry Cupcakes

Clear Water Cake

Cornflake Cookies

 

Ingredients

250g Butter
175g Icing sugar (I reduced to 130g)
1 Egg
1tsp Vanilla powder
350g Plain flour
1 tsp Baking powder
160g Cornflakes (crushed)
50g Black currant

Method

1. Combine plain flour, baking powder and vanilla powder together with the crushed cornflakes and black currant, set aside.
2. Cream butter, egg and icing sugar together till white.
3. Pour in all the plain flour mixture to the butter mixture and mix well.
4. Use spoon to scoop the mixture on to the baking tray.
5. Bake at 180C for about 15 mins.

Chili Prawn

Ingredients

6-8 large prawns, shelled, deveined, scored on back
4 cloves garlic, finely chopped (can reduce if you do not like garlic)
1 tsp chopped ginger
1/2 onion, finely chopped (I omitted)
1 chilli, seed removed and finely chopped (can add more if you like more spicy)
1 egg, lightly beaten
4 tbsp Tomato ketchap (I used Maggi)

2 tbsp Chilli Sauce (I used Maggi)
Juice of 1/2 lemon

2 tsp sugar
1/2 cup water
1 tsp cornflour

Method

1. Mix tomato sauce, chili sauce, water, lemon juice and corn flour in a bowl.
2. Add 1 tbsp oil in a wok or pan, fry garlic, ginger, chilli and onion until fragrant.
3. Add prawn and give it a good stir.
4. Add the sauce mixture and bring it to a boil.
5. Quickly stir in lightly beaten egg and continue stirring until egg is well mixed and cooked, about 1 minute.
6. Remove and serve immediately with steamed rice/ bread/ buns.

Fruit Pastry Cake

Before                                               After

Blueberry Muffin

Peach Muffin

Quick Lunch - Sutchi Fish Burger

Special Melting Moments

Ingredients:

200g butter
80g icing sugar
1 tsp vanilla essence
1/4 tsp salt
120g self raising flour, sifted
120g corn flour, sifted

Method:

1. Cream butter, sugar, vanilla and salt till just combined.
2. Add self raising flour, corn flour and mix into a soft dough.
3. Spoon mixture into piping bag and pipe onto a greased baking tray.
4. Bake in pre heated oven at 170c for 12-20min till light golden brown.
5. Cool on rack before storing in air tight containers.

Basic Chiffon

Couldn't resist taking a pic of the cake at its tallest point hee

Double Chocolate Chip Muffin 7Aug2010

Ingredient:

250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder
175g caster sugar
150g chocolate chips (save 1/4 of the chips for sprinkling)
250mil milk
90ml vegetable oil
1 large egg
1tsp pure vanilla extract

Method:

1. Preheat oven to 200c
2. Put flour, baking powder, baking soda, cocoa, sugar and 3/4 of the chocolate chips into a large bowl and mix well.
3. Pour all the liquid ingredients into a measuring jug and mix well.
4. Mix the dry and wet ingredients together with slow and gentle strokes. Stop stiring once the last trace of flour disappear. Do not overmix. A lumpy mixture will ensure the muffins stay moist and fluffy.
5. Spoon the batter into paper muffin cases.
6. Sprinkle the remaining chocolate ships on top and bake for 20min or till the muffins are dark, risen and springy.

Orange Cake 7Aug2010

Ingredient:

250g lightly salted butter, at room temperature
250g caster sugar (I reduced this to 200g)
4 medium eggs
1 1/2 tsp finally grated orange zest
250g self raising flour
85ml freshly squeezed orange juice

Method:

1. Preheat oven to 170c. Grease and line a 22cm round cake tin
2. Cream butter and sugar together till light and fluffy. Beat in the eggs, one at a time, beating very well between each addition. Beat in the orange zest. Add the flour all at once and mix well, then slowly add in orange juice.
3. Pour mixture into greased cake tin and bake at 170c for 45-50min or until a skewer inserted into the centre of the cake comes out clean.
4. Cool cake before serving.
   

Banana Cake 28Jul2010

(adapted from Agnes Chang: I Can Bake)

Ingredients:

180g butter
180g caster sugar (I reduced to 150g)
2 eggs
4 ripe bananas, coarsely mashed to get 1 cup
1/8 tsp banana essence (optional)
3 tbsp milk, mixed with
1tbsp lemon juice

A (sifted):
240g plain flour
1tsp baking powder
1tsp baking soda

Method:

1. Cream butter and castor sugar till light. Add eggs, one at a time, beating well after each additional.
2. Mix in mashed bananas, banana essence, sour milk and A till well combined.
3. Pour into greased and line 8" round tin and bake in pre heated oven at 180c for 45-50min till cooked and golden brown.
4. Remove cake from oven and leave cake to cool before serving.
   

Oatmeal Chocolate Chips Cookies

Almond Rosettes 22Jul2010

(adapted from Agnes Chang: I Can Bake)

Ingredients:

120g butter
50g castor sugar (I reduced to 40g)
1tsp vanilla essence
30g almond powder (or any other nuts)
120g plain flour
50g chocolate chips, for decoration

Method:

1. Cream butter and castor sugar till light and fluffy. Add vanilla and mix well.
2. Mix in almond powder and plain flour till well combined.
3. Pour mixture into piping bag fitted with fluted tube. Pipe mixture into small paper cases. Top each rosette with a chocolate chip as decoration.
4. Bake in pre heated oven at 170c for about 20min till lightly brown and firm to touch.
5. Remove and leave to cool before storing in airtight containers.
   

Durian Butter Cake 22Jul2010

(adapted from Agnes Chang: I Can Bake)

Ingredients:

(A)
250g butter
200 castor sugar (I reduced to 170g)
4 eggs

(B)
180g durian flesh
4tbsp milk
1/2 tsp durian essence (optional)

(C)
240g self-raising flour, sifted
1 tbsp custard powder, sifted (I omitted this)
1/4 tsp salt

Method:

1. Cream A till light. Add eggs one at a time, creaming well after each addition.
2. Fold in half of B and half of C mixture till well mixed.
3. Pour cake ,ixture into a lined and greased 20cm/8" round baking tin. Bake in pre heated oven at 180c for about 45-50min till golden brown.
4. Remove cake, leave to cool before serving.
   

Cookie Galore 2010!!

Peanut Cookies 11Feb2010

Pineapple Tarts 8Feb2010

Almond Cookie 4Feb2010

Brownie Cheesecake 10Mar2009