Red Velvet Cupcakes

 

Ingredients:

180 g. plain flour (sifted)

100 g. caster sugar

113 g. unsalted butter (softened)

2 eggs

1/2 cup buttermilk (1/2 cup milk + 1/2 tbsp. white vinegar)

1 tsp. vanilla extract

1/2 tsp. salt

1 tsp. baking soda

1 tbsp. cocoa powder

1 tbsp. red food coloring

1 tsp. white vinegar

Methods:

1. In a bowl, whisk plain flour, cocoa powder and salt.
2. In a stand mixer bowl, beat butter and sugar until fluffy.  Add eggs, then vanilla, and beat until combined.
3. Stir red food coloring into buttermilk.
4. Add dry mix (1) and red buttermilk in turns, starting and ending with flour.
5. Mix vinegar and baking soda (it fizzes), fold in the batter quickly.
6. Fill in a lined muffin pan (with cupcake liners) 2/3 full.
7. Bake 18-20 minutes until a wooden skewer inserted in the center comes out clean.
8. Cool completely.
9. Enjoy these delicious, soft and fluffy Cupcakes.

This recipe is adapted from '2day's Delights' with a slight adjustment on the amount of sugar used.  Add more sugar if you have a sweet tooth.

Moist and Fluffy Vanilla Cupcakes

 

Ingredients:

125 g. plain flour (sifted)

57 g. unsalted butter (softened)

100 g. castor sugar

2 eggs

2 tsp. vanilla essence

1 1/2 tsp. baking powder (sifted)

Pinch of salt

1 tbsp. unflavoured oil

122 g. yoghurt

Methods:

1. In a mixer bowl, add butter and sugar; mix using medium speed until soft and fluffy.
2. Add in eggs, one at a time.  As you add each egg, mix for about 15 seconds before adding the next.  Once the eggs are well integrated, add in the oil, vanilla extract and yoghurt.  Blend these ingredients until they are well combined.
3. Next, gently fold in the dry ingredients: flour, baking powder and salt.  The key here is not to overmix the batter. Simply mix until the dry ingredients are moistened, and there are no lumps left behind.
4. Prep the cupcake pan with liners and generously scoop the batter into each liner, filling them about 3/4 of the way up.
5. Bake in a preheated oven of 165 degree Celsius for about 15 to 18 minutes until a light golden hue, and a skewer inserted into the center come out clean.
6. Remove from oven and allow them to cool on a wire rack.
7. Enjoy!

Ready for the oven

This recipe is adapted from 'kitchencookbook.net' with a slight adjustment to suit my baking preference.

Chocolate Marble Cupcakes

 

Ingredients:

1 1/4 cup plain flour (sifted)

120 g. unsalted butter (softened)

3 medium size eggs

1/3 cup castor sugar (add up to 1/2 cup if you prefers sweeter)

1 tsp. vanilla extract

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

100 g. semisweet chocolate/chocolate chips

2 tbsp. extra melted unsalted butter

3 tbsp. unsweetened cocoa powder

100 g. chocolate chips

Methods:

1. Add semisweet chocolate/chocolate chips and 2 tbsp of melted butter to a saucepan over medium-low heat.  Melt the chocolate and butter together, stirring frequently until smooth and completely melted.  Remove from heat and let it cool.
2. In a mixing bowl, combine flour, baking powder and salt.  Stir and set aside.
3. In a mixer bowl, beat butter and sugar until smooth and creamy.  Beat in eggs, one at a time, beating well after each addition.  Beat in the vanilla extract.  Add the flour mixture  and continue beating until well combined.
4. Remove half of the batter into another bowl.  Add the cocoa powder, stir in melted chocolate, and add the chocolate chips and mix until well incorporated.
5. Using a spoon divide the batter into prepared cupcakes cup (1 tbsp. of both batter).  Using toothpick, gently draw swirls through the batter to get the marble effect on the cupcakes.
6. Bake in a preheated oven of 175 degree Celsius for about 18-25 minutes until a skewer inserted in the center comes out clean.  Remove from oven and let it cool completely before serving.

This recipe was adapted from 'tasty.makingourlifematter.com' with a slight adjustment to suit my baking preference.

Queen Cakes

Ingredients: (makes 11)

115 g. unsalted butter (softened)

70 g. caster sugar

2 large eggs (lightly beaten)

4 tsp. lemon juice

175 g. self-raising flour

100 g. currants

3 tbsp. milk

Methods:

1. In a mixer bowl, beat butter and sugar until light and fluffy.  Gradually beat in the eggs, then beat in the lemon juice with 1 tablespoon of the flour.  Fold the remaining flour, currants and milk.  Spoon  the mixture using an ice-cream scoop into the paper cases, place over a muffin pan.
2. Bake in a preheated oven of 190 degree Celsius for 15-20 minutes, or until well risen and springy to the touch.
3. Transfer to a wire rack to cool completely.
4. Afternoon tea is served....

This recipe is adapted from a recipe book 'Love Food' with slight adjustments to suit my baking preference.

Fluffy Sponge Cupcakes

 

Ingredients: (makes 12)

4 large eggs

75 g. caster sugar

140 g. plain flour (sifted)

1 tsp. baking powder (sifted)

50 g. unsalted butter

50 g. milk

Methods:

1. In a bowl, mix flour and baking powder.
2. In a mixer bowl, whisk eggs and sugar at high speed for 5 minutes until double in volume.  Lower to speed 1, whisk for 30 seconds to get rid of some air bubbles.  To test it, you can write a letter 'O' on the surface of the egg batter and it should stay there for a few seconds, then you have the right consistency.
3. Add flours into the egg and sugar batter in two batches, and fold gently well with a spatula after each addition.  Do not over mix or you will deflate the batter.
4. In a small saucepan, melt butter and milk together at low heat.  When butter is almost melted, remove from heat.  Do not boil the mixture and stir well.
5. Scoop some batter of (3) into the melted butter and mix well.  Then pour mixture into the remaining batter and gently fold well with a spatula.
6. Fill paper cases with the batter to 3/4 full, then gently drop the muffin pan on the table top twice to knock out air bubbles.
7. Bake in a preheated oven of 170 degree Celsius for about 25-30 minutes till lightly golden and a skewer inserted into the cake comes out dry.
8. Cool on a wire rack and this fluffy and spongy cupcake is ready to be savored. 

I adapted this recipe from 'anncoojournal.com' with a slight adjustment to the amount of sugar used to suit my baking preference.

Chocolate Muffins or Moist Chocolate Cupcakes

 

Ingredients:

90g. unsalted butter (softened)

90g. caster sugar

2 large eggs

150g. plain flour (sifted)

35g. cocoa powder (sifted)

5g. baking powder (sifted)

90g. milk

90g. dark chocolate chips + extra for topping

Methods:

1. In a bowl add sifted plain flour, cocoa powder, baking powder; mix and set aside.
2. Using a stand mixer, beat butter for 2 minutes; add sugar and continue to beat until pale in color.
3. In a bowl crack the eggs, and lightly beat with a fork.  Pour 1/3 egg mixture into the butter and sugar mixture, beat to combine, then add the second portion, follow by the third; beat after each addition.
4. Stir in half of the dry ingredients using a rubber spatula.  Add in half of the milk, stir to combine.  Mix in the balance of flour mixture, stir to mix, then pour in the rest of the milk and combine well.
5. Fold in dark chocolate chips and stir until combined.
6. Place cupcake liners in muffin pans.
7. Spoon 2 scoops (medium ice-cream scoop) into the cupcake liners.  Add some chocolate chips on top.
8. Bake in a preheated oven of 180 degree Celsius for 17-20 minutes.  I use a wooden skewer to test the doneness. 
9. Cool on a wire rack and enjoy...

I adapted this recipe from 'Youtube - QV Recipes' with a slight adjustment to suit my baking preference.

Matcha Sponge Cupcakes

Ingredients: (Makes 12 cupcakes)

4 large eggs

75g. caster sugar

140g. plain flour (sifted)

1/2 tbsp. Matcha powder (sifted)

1 tsp. baking powder (sifted)

50g. butter (unsalted)

50g. milk

1 1/2 tbsp. honey

Methods:

1. In a bowl, combine plain flour, Matcha powder and baking powder.  Set aside.
2. In a mixer bowl, whisk eggs and caster sugar at high speed for 5 minutes until double in volume.  Lower speed to 1, whisk 30 seconds to get rid of air bubbles.  To test it, you can write letter 'O' on the surface of the egg batter and stay there for a few seconds, then you have the right consistency.
3. Add flours in 2 batches and fold gently well with a rubber spatula in each addition.  Do not over mix or you will deflate the batter.
4. Melt butter and milk together at low heat.  When butter almost melted remove from heat.  Do not boil the mixture and stir well, then add in honey and stir well again.
5. Scoop some batter of (3) into melted butter mixture and mix well.  Pour the butter mixture into the remaining batter and gently fold well with rubber spatula.
6. Place cupcake liners in each muffin pan.  Pour batter into each cupcake liners, and when all is filled, drop on the table top twice to knock out air bubbles.
7. Bake in a preheated oven of 180 degree Celsius for about 25 minutes, or when a skewer inserted in the center comes out dry.

I adapted this recipe from 'Anncoo Journal.com' with a slight adjustment on the amount of sugar used.

Chia Seeds, Lemon and Orange Cupcakes

 

Ingredients: (makes 7 cupcakes)

100g. unsalted butter (room temperature)

60g. caster sugar

2 eggs (lightly beaten)

90g. self-raising flour (sifted)

zest of 1 lemon

zest of 1 orange

2 tbsp. black chia seeds

60ml. orange juice

1/2 tbsp. lemon juice

Methods:

1. Place the butter in the mixer bowl and beat until soft and creamy.  Add sugar and zest of lemon and orange, and beat until light and fluffy.  Gradually add beaten egg and beat well till combined.  Remove the bowl from the mixer.
2. Add flour into the egg mixture, followed by black chia seeds and juices.  Fold the mixtures well with a rubber spatula.
3. Spoon batter into the lined muffin pan to 3/4 full.
4. Bake in a preheated oven of 180 degree Celsius for 25-30 minutes or until a skewer inserted into the center comes out clean.
5. Place the cupcakes on the wire rack to cool.

I adapted this recipe from 'Anncoojournal.com' with a very slight amendment to suit my baking preference.

Cotton Yoghurt Small Cakes

The name of this cakes "Cotton Yoghurt Small Cakes" really are as soft and light as cotton and indeed when chilled in the fridge they are like "chilled cheesecake".  Addition to that, the lemony taste is awesome!

Ingredients:
4 eggs (separated)
3/4 cup natural yoghurt
60g plain flour
1 tbsp lemon juice
lemon zest from 1 lemon
40g melted butter
75g castor sugar

Methods:

1. In a bowl stir egg yolks with a hand whisk and pour in yoghurt and stir till combined.
2. Sift in half of the flour, stir well gently, followed by the remaining flour and mix well again.
3. Add lemon juice and lemon zest, mix well.  Pour in melted butter and fold well with a rubber spatula.
4. Whisk egg whites at low speed till foamy and gradually add in sugar and continue to beat at medium speed till peak forms. 
5. Fold 1/2 of the egg whites to egg yolk mixtures.  Then return the egg yolk mixtures to the meringue and fold well.
6. Pour batter evenly into lined paper cups in muffin pan and gently bang the muffin pan to release air bubbles.
7. Bake in preheated oven for about 25-30 minutes.
8. Remove muffin pan from oven and drop 2-3 times on table top to release hot air and leave cakes to cool on a wire rack.  Dust with some cocoa powder. 
9. The small cakes are ready to be served!

Notes: I baked using two different types of paper cups as I have only one muffin pan which can bake only six small cakes. For that I am using the paper liners. The remaining batter I pour them into three hard paper cups.

This recipe is adapted here with slight adjustments.

Marshmallows Chocolate Cupcakes

Ingredients:
6 oz. unsalted butter, softened
5 oz. castor sugar
3 tbsp. cocoa powder
3 tbsp. hot water
3 eggs, lightly beaten
6 oz. self raising flour

Topping:
milk chocolate, melted
enough marshmallows 

Methods:

1. Pour the hot water into the cocoa powder and mix well, set aside.
2. Beat butter and sugar until light and fluffy using medium speed.
3. Gradually pour in the lightly beaten eggs, beat till well mixed.
4. Beat in the cocoa mixture till all ingredients are properly mixed together.
5. Fold the flour into the mixture gently and stir till well mixed.
6. Spoon cake mixture into the paper cases and put them on a baking tray.
7. Bake in pre-heated oven of 180 degree Celsius for about 25 minutes, or when a bamboo skewer inserted comes out dry. 
8. Transfer the cupcakes to a wire rack to cool completely.
9. Spread the melted chocolate onto the top of the cupcake.
10. Top with marshmallows and drizzle with melted chocolate.  Leave to set.

Notes: As today is my hubby's birthday, both myself and son Aaron specially come up with a different decor for him.

Just for purpose of trying out and comparison, we use two different types and sizes of paper cases.....

Can't wait to have one now.....