Recipe From :http://joyofbaking.com/VanillaCupcakes.html
Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).Read more: http://joyofbaking.com/VanillaCupcakes.html#ixzz0VWvd4HCr
Moist Chocolate Cake
Moist Chocolate Cake Recipe
Ingredients
- 6 oz (162g) butter
-14 oz ( 378) castor sugar - Option ( 200g) castor sugar
-3 eggs
- 1 tsp Nescafe
- 1 tsp hot water
- 1 tsp vanilla
- 1 tsp chocolate emulco
- 8 oz (216g) plain flour
- 2 1/4 oz ((60g) cocoa powder
- 1/2 tsp salt
- 1 tsp soda bicarbonate
- 1 1/4 tsp baking powder ( to make the cake raise)
- 1 1/3 cup normal water
Chocolate Topping
-190g chocolate
-20g butter
-1/2 tbs liquid glucose
-65 g fresh cream
Method
1. Cream butter and sugar till fluffy
2. Beat in eggs, one at a time
3. Add in the mixed nescafe
4. Add in flour alternately with water
5. Pour in a 10" round tin and bake at 180c for 50 to 60 mins
Ingredients
- 6 oz (162g) butter
-14 oz ( 378) castor sugar - Option ( 200g) castor sugar
-3 eggs
- 1 tsp Nescafe
- 1 tsp hot water
- 1 tsp vanilla
- 1 tsp chocolate emulco
- 8 oz (216g) plain flour
- 2 1/4 oz ((60g) cocoa powder
- 1/2 tsp salt
- 1 tsp soda bicarbonate
- 1 1/4 tsp baking powder ( to make the cake raise)
- 1 1/3 cup normal water
Chocolate Topping
-190g chocolate
-20g butter
-1/2 tbs liquid glucose
-65 g fresh cream
Method
1. Cream butter and sugar till fluffy
2. Beat in eggs, one at a time
3. Add in the mixed nescafe
4. Add in flour alternately with water
5. Pour in a 10" round tin and bake at 180c for 50 to 60 mins
Black American Chocolate Cake
Today is a great day for me as managed to find some time to attend a baking class to get some hands on learning.
The following is the recipe
Ingredients
-190gm butter
-350gm brown sugar
-4 eggs
-240 gm plain flour ( sifted)
-3/4 tsp baking soda
- 3/4 baking powder
Paste
-40g cocoa powder
-40g black chocolate powder
-1 1/2 cup hot water
-1 tbsp chocolate emulco
-1/2 tbsp coffee paste
Method
1. Mix all ingredients together to make the paste & chill in fridge about 10 mins
2. Beat butter, sugar & eggs
3. Add in flour and paste alternately
4. Pour in a 10" round tin and bake at 160C for 6 to 75 mins
Notes
- This cake can be kept in the fridge for 1-2 weeks before serving
The following is the recipe
Ingredients
-190gm butter
-350gm brown sugar
-4 eggs
-240 gm plain flour ( sifted)
-3/4 tsp baking soda
- 3/4 baking powder
Paste
-40g cocoa powder
-40g black chocolate powder
-1 1/2 cup hot water
-1 tbsp chocolate emulco
-1/2 tbsp coffee paste
Method
1. Mix all ingredients together to make the paste & chill in fridge about 10 mins
2. Beat butter, sugar & eggs
3. Add in flour and paste alternately
4. Pour in a 10" round tin and bake at 160C for 6 to 75 mins
Notes
- This cake can be kept in the fridge for 1-2 weeks before serving
Apple Chocolate Muesli Bread Recipe
Apple Chocolate Muesli Bread
from Baking Bites
Ingredients:
1 cup muesli
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup brown sugar
1 egg
1 cup vanilla soy milk
2 tbsp vegetable oil
1 tsp vanilla
1 cup diced applesMethod:
Preheat oven to 375F and grease and 8×4-inch loaf pan.
In a large bowl, whisk together muesli, flour, baking powder, baking soda, salt and nutmeg.
In a small bowl, beat egg with sugar, then add in soy milk, oil and vanilla.
Add sugar mixture to flour mixture and stir until just combined.
Stir in blueberries.
Pour batter into prepared pan and top with a few tablespoons of oats or muesli.
Bake at 375F for 55-60 minutes, until a tester comes out clean.
Remove from pan and let cool completely on a wire rack.
Makes 1 loaf.
Ingredients:
1 cup muesli
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup brown sugar
1 egg
1 cup vanilla soy milk
2 tbsp vegetable oil
1 tsp vanilla
1 cup diced applesMethod:
Preheat oven to 375F and grease and 8×4-inch loaf pan.
In a large bowl, whisk together muesli, flour, baking powder, baking soda, salt and nutmeg.
In a small bowl, beat egg with sugar, then add in soy milk, oil and vanilla.
Add sugar mixture to flour mixture and stir until just combined.
Stir in blueberries.
Pour batter into prepared pan and top with a few tablespoons of oats or muesli.
Bake at 375F for 55-60 minutes, until a tester comes out clean.
Remove from pan and let cool completely on a wire rack.
Makes 1 loaf.
Blueberry Cake Recipe
Blueberry Cake Recipe
from Joy of Baking
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries
Method:
Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
from Joy of Baking
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries
Method:
Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Microwave Oven Safety
HOW TO USE A MICROWAVE OVEN
SAFETY
A few words on safety:
The foods will be very hot when removed from the oven, so use oven pads and be careful.
If the food is covered during cooking, make sure to leave a small portion vented, or uncovered, so steam doesn't build up and burn you when the covering is removed.
The foods should sit as directed in the recipe after being removed from the oven so the heat can continue to spread and dissipate. This is called 'standing time', but it is actually more cooking time.
Most ovens have hot spots, and if you eat the food directly from the oven, a few areas could be superheated and will burn.
On the flip side, there can also be cold spots where the food doesn't get hot enough to kill bacteria. Follow stirring and rotating instructions carefully.
Don't use metal containers unless the recipe specifically directs you to: as stated above, microwaves bounce off metal, which can cause arcing and a fire inside the oven. Some recipes may call for shielding parts of the food, especially meats, with small amounts of foil. This is perfect acceptable as long as the directions are carefully followed.
Make sure any glass, plastic containers, and plastic wrap you use are labeled 'microwave safe'. You can also test containers, as directed on the next page.
Don't heat water or other liquids beyond the time recommended by the manufacturer or any recipe. Superheating can occur when plain water is heated in a clean cup for an excessive amount of time. The water will look innocuous, but when moved it can literally erupt out of the cup. Don't heat the water twice - that adds to the superheating risk. Adding sugar or coffee granules to the water will reduce the risk of superheating.
Never operate a microwave if the door is damaged or doesn't close securely.
Don't operate the oven while it is empty. This can also cause arcing and start a fire.
It's also a good idea to stand 3-4 feet away from the microwave when it is operating - just to be on the safe side!
SAFETY
A few words on safety:
The foods will be very hot when removed from the oven, so use oven pads and be careful.
If the food is covered during cooking, make sure to leave a small portion vented, or uncovered, so steam doesn't build up and burn you when the covering is removed.
The foods should sit as directed in the recipe after being removed from the oven so the heat can continue to spread and dissipate. This is called 'standing time', but it is actually more cooking time.
Most ovens have hot spots, and if you eat the food directly from the oven, a few areas could be superheated and will burn.
On the flip side, there can also be cold spots where the food doesn't get hot enough to kill bacteria. Follow stirring and rotating instructions carefully.
Don't use metal containers unless the recipe specifically directs you to: as stated above, microwaves bounce off metal, which can cause arcing and a fire inside the oven. Some recipes may call for shielding parts of the food, especially meats, with small amounts of foil. This is perfect acceptable as long as the directions are carefully followed.
Make sure any glass, plastic containers, and plastic wrap you use are labeled 'microwave safe'. You can also test containers, as directed on the next page.
Don't heat water or other liquids beyond the time recommended by the manufacturer or any recipe. Superheating can occur when plain water is heated in a clean cup for an excessive amount of time. The water will look innocuous, but when moved it can literally erupt out of the cup. Don't heat the water twice - that adds to the superheating risk. Adding sugar or coffee granules to the water will reduce the risk of superheating.
Never operate a microwave if the door is damaged or doesn't close securely.
Don't operate the oven while it is empty. This can also cause arcing and start a fire.
It's also a good idea to stand 3-4 feet away from the microwave when it is operating - just to be on the safe side!
Chocolate Cake
Chocolate cake (no-bake)
Ingredients:
-6-8 slices of bread (shredded)
-60g unsalted butter120ml cream
-3 tablespoon rum (use more if you want a stronger flavour!)
-200g chocolate*I used a loaf pan, line pan with aluminium foil, extra on the sides to lift up the cake easily later
-6-8 slices of bread (shredded)
-60g unsalted butter120ml cream
-3 tablespoon rum (use more if you want a stronger flavour!)
-200g chocolate*I used a loaf pan, line pan with aluminium foil, extra on the sides to lift up the cake easily later
Method:
1. Double boil butter & chocolate to melt
2. Once melted, remove from heat, stir in cream & rum
3. Add in shredded bread
4. Mix to combine (it'll be fairly thick)
5. Scoop into ready lined mould, press hard into mould
6. Refrigerate for at least 1 hour.
7. To remove, just lift up aluminium foil.
8. Cut & served
2. Once melted, remove from heat, stir in cream & rum
3. Add in shredded bread
4. Mix to combine (it'll be fairly thick)
5. Scoop into ready lined mould, press hard into mould
6. Refrigerate for at least 1 hour.
7. To remove, just lift up aluminium foil.
8. Cut & served
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