SCRUMPTOUS BANANA CUPCAKE

BANANA CAKE WITH SOME PARMESAN CHEESE ADDED.

This banana cake is a winner.The original source of recipe was adapted from the book by Betty Yew and I made some changes to the recipe.I add in some parmesan cheese and lessen the sugar cos I think banana are already too sweet.
I wake up and have this for breakfast with milo.I can't tell you how nice it is.Try it for yourself.

Ingredients:

90g butter
75g castor sugar
1 egg

2 ripe bananas,peeled and mashed
1 tsp vanilla essence

Dry Ingredients sifted:

120g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda

1 tbsp milk
1tbsp parmesan cheese

Method:

Cream butter and sugar till fluffy and light.Add in the egg and continue beating.Add in the mashed bananas and parmesan cheese.
Add in vanilla essence.Mix thoroughly.Fold in sifted dry ingredients and milk.
Lined 9 paper cups on muffin tin.Spoon the mixture to each paper cups.
Bake in pre-heated oven 175°C for 35-40 mins until toothpick inserted in the center comes out clean.

Prune And Sunflower Seeds Cupcakes

Ingredients:

220g  plain flour

1/2 tsp baking powder

162g sugar

230g butter

4 eggs

vanilla essense

60g toasted sunflower seeds

100g prune(cut small)

Method:

Preheat oven to 180°C,

Beat butter and sugar till creamy.

Add in egg one by one,beating well after each addition.

Add in the vanilla essence.

Sieve the flour and baking powder together.Add to the butter mixture and also add in the cut prune and toasted pumpkin seeds.Mix and fold till well combined.

Use an ice-cream scoop to fill the paper cups.You can also use spoon.

Bake for 20 minutes or so until brown.

Leave to cool first before eating or piping cream on top.I usually eat without any cream.

Chocolate and Cream Cheese Cupcakes

Cheese Cupcakes

225g cream cheese
1/3 cup sugar
1 egg
pinch of salt
1 cup chocolate chips

Cupcakes

3 cups flour
2 cups sugar
2/3 cup cocoa powder
2 tsps. baking soda
1 tsp salt
2 cups water
2/3 cup veg oil
2 tbsps. white vinegar
2 tsp vanilla extract

Method:

CREAMCHEESE

In a mixing bowl,throw in creamcheese,egg,sugar,and salt.

With a handheld mixer,cream until creamy and fluffy.Then add in the chocolate chips and quickly stir.

CHOCOLATE CAKE

In another bowl,sift flour, baking soda and cocoa powder.Add in the sugar,salt,water oil,vanilla and vinegar.Beat till smooth.

Fill the chocolate mixture into the paper cups half full.Put a level tablespoon of creamcheese into the centre of each cupcakes.

Bake in the preheated oven 180 degree celcius or 350 degree farenheit for 20 to 25 minutes.

When done,take out from the oven and let it cool down before eating.

Raisin and pumpkin seeds cupcakes

I made cupcakes late in the night last night.The recipe was taken from the back of the Blue Key brand self-raising flour box.The paper cups that I bought last month was left untouched inside my kitchen cabinet.Seeing the recipe made me wanted to try it out.As it calls for unsalted butter,I had to run to the nearest shop to buy .Honestly speaking,I don't like recipes that calls for unsalted butter as I only have the salted butter handy and unsalted butter are fairly much,much more expensive.Luckily,the store where I bought last night had a discount.

Ingredients:

230g unsalted butter
170g castor sugar
4 eggs(grade A)
1/2 tsp vanilla flavour
230g BLUE KEY self raising flour(you can use any other brand)
50g toasted pumpkin seeds
80g black raisins

Icing:

200g icing sugar
70g butter
1/2 tsp vanilla flavour
30ml UHT milk
a few drops green colouring(my green has a taste of mint)

piping bag needed

Method:Cupcakes


Preheat oven to 180°C. 
Beat butter and sugar till light and fluffy.
Add in eggs one at a time and beat until smooth.Add in vanilla.
Add in flour,follow by pumpkin seeds and raisins.Mix well.
Scoop the batter to paper cups until 65% filled.
Bake for approximately 20 minutes or toothpicks inserted in the center comes out clean.
Leave to cool before icing.

To make the icing:

Beat butter and icing sugar until fluffy.
Add in milk and vanilla flavour.Mix to form creamy icing.
Divide into two portions.One portions,add green colouring and another portion,add in red colouring.
Pipe the cupcakes with a piping bag and decorate with desired things.

          

YOGURT MARBLE CUPCAKE

I have made this cupcake similar to the lazychef blog but not as beautiful as her one.Mine has no coffee granules added cos I hated coffee.It made me headache just by smelling it.I just used margarine instead of unsalted butter.I added a few more grams of cocoa powder to made it more chocolately.I didn't made it in a zig-zag way as said in the blog.The results were more milky-like.

Ingredients:(A)

85g margarine

170g sugar

1tbsps vanilla

Ingredients:(B)

45g cocoa powder

70g sugar

60ml water

2 eggs beaten

Ingredients:(C)

sift together 225g plain flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup low fat mango flavour yogurt

Method:

1.Beat in ingredients (A) till creamy.Add in the beaten eggs slowly at a time.

2.With mixer at low speed,beat in ingredients(C) till well combined.

3.Add in the yogurt.Mix well.Divide the mixture into half each.Add ingredients(B) to one half and    leave the other half plain.

4.Line the patty tin with paper cups.

5.Spoon 1 tbsp of cocoa mixture on the base.Spoon 1 tbsp of plain mixture on top of the chocolate mixture.Spoon another cocoa mixture on top of the plain mixture and repeat till all alternate layers are used up.

6.Bake in a preheated oven at 180 degree celcius for 25 minutes.