Friday, 31 July 2015

Devil's Food Cupcake

It has been ages since I last bake cupcakes.  I have been missing Bake Along event as I have been so busy.  I am not complaining because I know my time is all well spent but it is scary to think that we are on the last day of July.  7 months into 2015!  Really unbelievable.

Since I am able to share my bakes as I have some workers in the house, this will be a perfect time to serve this for their tea break.

For this recipe, I also added in some instant coffee to bring out the chocolatey taste further.  Since I have not touch frosting for 2 years, I think I am really rusty now.  It turned soft pretty fast and not holding the shape well.  Perhaps it is because of my warm hands.  Nevertheless, this recipe is a keeper.

Findings: The cake is really soft and moist.  The chocolate taste is intense as well.  Totally love it.  Let's hope family will enjoy.

Source: Bon Appetit by Barbara Fairchild

What you need:
Yield 18 pcs

50g natural unsweetened cocoa powder
60g dark chocolate, chopped
½ cup boiling water
120g sour cream
150g cake flour
¾ tsp baking soda
½ tsp salt
120g dark brown sugar
100g canola oil
100g castor sugar
2 large eggs
1 tsp vanilla extract
1 tsp of instant coffee


180g bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
2 tbsp heavy whipping cream
30g unsalted butter
114g natural yogurt
1 tsp vanilla extract
26g powdered sugar


Preheat oven to 180°C. Line 16 standard muffin cups with paper liners.

Mix cocoa powder, instant coffee and chocolate in medium bowl.

Pour ½ cup boiling water over; whisk until smooth.

Next, whisk in yogurt until combined.

Sift flour, baking soda, and salt in another medium bowl.

Beat brown sugar, oil, sugar, eggs, and vanilla in large bowl until light and creamy, about 2 mins.

Beat in flour mixture, alternating with chocolate mixture in 2 additions. Divide batter among paper liners.

Bake until tester inserted into center comes out with some crumbs attached, about 18 mins.

Cool in pans on cooling rack 10 mins. Transfer cupcakes to rack and cool completely.


Mix chocolate over a double boiler. 

Add in the cream and butter and stir until the butter melted and become smooth.  Remove from double boiler.

Whisk in yogurt and vanilla, then powdered sugar.

Let it cool until thick enough to spread, about 10 mins.


I’m submitting this to Bake-Along #83 : Devil’s Food Cupcakes hosted by:
 Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.

Thursday, 30 July 2015


During a makan session, I was served a citrus drink and it was so good.  Found out that it was prepared by my friend's dad. Of course we were eager to find out what is the secret to it.

He told us that he uses three types of citrus fruits.  Lemon and two types of lime.

I have been thinking about this ice cold drink lately.  Perhaps it was this terrible humid weather that make me wants to drink it right away.

Want to beat the heat?  Try this.

What you need:

2 lemon
8 lime (best option is to get the thai lime)
20 small lime

Syrup (sugar and water)


Squeeze the juice from the lemon and limes.  Filter off the seeds.

Add in the syrup and water.  Adjust to your preference.

Add lots of ice cubes and serve cold.

Note: You can adjust to your liking on how sour you want.  The Thai lime gives a unique tang to it.


Wednesday, 29 July 2015

Sesame Pumpkin Pancake

Lately I have been caught up with another hobby.  I love how a hobby is able to contribute to the needy.  This time, we are making mittens and booties.  This is my first time attempting mittens and booties and the task was really daunting initially.  I lost counts of stitches so many times.  Thanks to my wonderful group, I overcome the obstacles and now we are reaching our target ahead of time I believe.

I needed to take a break from that because I am also making a blanket for my girl's birthday.  She always wanted me to make her a blanket.  So I am seriously using my time really well.  I hope I can complete it by early August.

As I have some workers working really hard on the house, I decided to make some Sesame Pumpkin Pancake for their snack.

Also a chance for me to participate in this month's Best Recipes theme.

What you need:
(yield 10 pcs)

90g pumpkin flesh
1 tsp oil
1 tbsp sugar
90g glutinuous rice
2 tbsp rice flour
56g water (adjust accordingly)

Red bean paste (10g each)


Steam and mashed pumpkin while hot.

Add oil and sugar. Mixed well.

Add in rice flour and 45g of the glutinous rice flour in the pumpkin mashed and blended together.

Add in the remaining glutinous rice flour and water and knead till it form a dough.

Divide dough into 8 portions.

Divide red bean paste into 8 portions.

Wrap the pumpkin dough with the red bean paste and roll into a ball and then flatten.

Heat up the frying pan. Add a little oil and pan fry the pancake till golden brown.

Serve hot.

I'm submitting this post to the Best Recipes for Everyone
 July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel of The Simply Life