Best Banana Chocolate Cupcakes by Angela Seah Thulin

Another awesome recipe tested - Soft, moist, fragrant and deliciousssss!!! Highly recommended.. You must try! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/582424541964143/?type=3&theater

About 12 cupcakes

Ingredients -

Part A
150g granulated white sugar 
130g all-purpose flour (sieved)
35g unsweetened cocoa powder (do not use dark cocoa)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Part B 
1 large egg
200g mashed ripe bananas
120ml warm water
60ml milk
60ml vegetable oil
3/4 tsp vanilla extract

Steps -
Preheat oven to 180 degree celsius
1. In a large bowl, combine the part A and mix well. Set aside.
2. In another large bowl, hand whisk the part B ingredients together. Then combine the part A and B together. Mix well. Batter will be thin.
3. Scoop batter into muffin cup - 3/4 full and bake for 20 minutes or until a toothpick inserted center comes out clean. 


Recipe origin - Joy of Baking

Notes -
1. I reduced the sugar from 200g to 150g, sweetness is just nice for us. 
2. Followed the baking temp as per instructions and baked for 19 minutes only.
3. My ganache is - 110g chocolate with 70ml heavy cream.

Teacup shortcakes by Angela Seah Thulin

Ingredients -

Cupcakes
150ml heavy cream *chilled
2 eggs 
110g granulated sugar
180g cake flour
1/2 tsp baking powder


Syrup
20ml hot water
1/2 tbsp granulated sugar
- Mix the above and set aside.

Decoration/Piping
150ml heavy cream *chilled
1 tbsp granulated sugar
1/2 tsp of vanilla essence
Fresh strawberries
powdered sugar (confectioner's sugar)

Steps -

1. Preheat the oven to 180 degree celsius. 
2. Beat the heavy cream with an electric mixer until it forms stiff peak.
3. In another bowl - beat the eggs and sugar until white and fluffy.
4. Add the cream (point 2) into the egg mixture ( point 3) and mix well with a balloon whisker.
5. Sift in the flour and baking powder. Gently mix with a balloon whisker until combined.
6. Spoon the mixture into the teacup moulds or cupcake liners up to 80% full. Bake at 180 degree celsius for 20-25 minutes.
7. Brush each cupcake with syrup. Allow the cupcakes to cool down completely.
8. To decorate - Beat the heavy cream, granulated sugar, vanilla extract in a meatl mixing bowl. Float the bottom of the bowl in ice water, beat the cream with an electric mixer until it forms soft peak.
9. Do your piping,top with strawberry and dust with powdered sugar.

Notes - 
1. My guests were kids and they like it. I did not follow original recipe to add any rum.

Recipe origin - https://www.youtube.com/watch?v=kr-QwIuuZpU

Chocolate cupcakes with love sponge cake by Angela Seah Thulin

Love is in the air!

To make the love shape sponge cake - 

Part (A)
3 medium-size egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1 tsp vanilla essence 
60g plain flour, sifted

Part (B)
3 egg white
2 tbsp sugar
1/8 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar in gradually n continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then set aside. Whisk the egg yolks n sugar till frothy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sieved plain flour and whisk till well-mix (will look runny).
2. Then do Part (B)
*Preheat your oven now at 170degree celsius.
3. In 3 additions - take the part (B) and FOLD in to Part (A) till well-combined. 
4. Divide the batter equally to the number of colors you desire. Then add coloring and gently fold in again. Pour into piping bags.
5. Pipe a few layers on a small brownie tray lined with baking paper. Into the oven and bake for 14mins. Set aside to cool for few minutes then freeze for 20 minutes or more. It will become firmer/easier to cut with mould.

To make the chocolate cupcakes - 

Ingredients -
200g cake flour, sifted

1/2 tsp double acting baking powder
2 tbsp Hershey's cocoa powder

40g oil
50g milk
120g unsalted butter
1 tsp vanilla essence

1/4 tsp salt

180g granulated sugar

2 large eggs


Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour, baking powder and cocoa powder together and set aside.
3. In a bowl, mix the milk and oil together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the eggs in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Fill the liner with 3/4 full batter. Bake for about 25 minutes.

For more info - http://platepalate.blogspot.se/2016/02/rocky-road-cupcakes-by-angela-seah.html

To make chocolate ganache -
220g semi sweet chocolate chips
1/2 cup heavy cream (above 34% fat content)

1. Using the double boil method, melt the chocolate, remove then pour in the heavy cream and keep stirring.

Done, decorate your cupcakes!! 

Pandan Kaya cupcakes by Angela Seah Thulin

Ingredients -
(A)
2 large egg yolks (about 40g yolks)
2 tbsp sugar
2 tbsp oil
2 tbsp coconut milk (I use Kara brand)
1 tsp fresh pandan juice
4 tbsp cake flour

(B)
2 egg whites
pinch of salt
1 tbsp sugar

Steps -
1. In a mixing bowl with electric mixer, whisk the part A altogether. Set aside.
2. In another clean metal mixing bowl, beat the egg whites until foamy then add the pinch of salt in medium speed. Then add in the sugar gradually. Beat until stiff peaks formed.
3. In 2 additions, fold the egg white batter into point A.
Preheat oven 170 degree celsius
4. Scoop into cupcake liners 3/4 full and bake for 18 to 20 minutes.
To serve - dust with icing sugar and pipe kaya on top. 

Notes - 
1. Every oven's temperature varies. I baked these at 150 degree celsius for 17 minutes.
2. It will puff up during baking and shrink alittle after cool down. 
3. Each egg weighs 68g. 
4. Because i am using a bigger cupcake liners, this recipe yields 6 cupcakes only. 

*Link to homemade kaya - http://platepalate.blogspot.se/2016/02/pandan-kaya-by-angela-seah-thulin.html

Rocky Road cupcakes by Angela Seah Thulin

Sinfully decadent cupcakes!! 

Rocky Road are a sure favorite for kids and adults alike - the marshmallows, nuts and rich chocolate all in one super sweet cupcake! 

The sweetness of the marshmallows allows for darker chocolate even for those who normally find that too bitter. I used dark chocolate bits as well to further richen the taste.

Ingredients -
200g cake flour, sifted

1/2 tsp double acting baking powder
1 1/2 tbsp Hershey's cocoa powder

40g oil
50g buttermilk
120g unsalted butter
1 tsp vanilla essence

1/4 tsp salt

175g granulated sugar

2 large eggs
Chocolate shave/chips

Toppings -
Marshmallows 
Chocolate chips
Chopped walnuts

Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour, baking powder and cocoa powder together and set aside.
3. In a bowl, mix the buttermilk and oil together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the eggs in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Scoop one heap tsp of batter to the paper cup, spread it out evenly, add some chocolate shave and fill up with more batter to 3/4 full. Bake for about 25 minutes.

Notes -
1. Oil - vegetable or corn oil.
2. To make buttermilk - 1/2 cup of 2% fat milk + 1/2 tbsp of fresh lemon juice, mix together and set it aside for 10 mins. Ready to use.
3. I'm using Hershey's special dark cocoa powder and Hershey's chocolate bar to make the shave. 
4. Every oven's temperature varies. I baked these at 165 degree celsius for 21 minutes.

Coffee Cupcakes by Angela Seah Thulin

Need a quick and easy recipe for last minute fika? Or how about getting your caffeine fix in the morning with these coffee cupcakes? This is perfect as a light snack to go along with a cup of coffee or tea! Moist, sweet and fragrant... I don't drink coffee but this is irresistible!

Fika (in Swedish) means afternoon tea.  https://en.wikipedia.org/wiki/Fika_(Sweden)

Ingredients (yield 6)
100g cake flour, sifted

1/4 tsp double acting baking powder

20g oil 
25g buttermilk
1 tsp coffee emulco
60g unsalted butter
1/4 tsp vanilla essence

pinch of salt

100g granulated sugar

1 large egg
*Opt - chocolate rice

Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour and baking powder together and set aside.
3. In a bowl, mix the buttermilk, oil and coffee emulco together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the egg in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Fill 3/4 batter full and send to bake or scoop one heap tsp of batter to the paper cup, spread it out evenly. Then add some chocolate rice and fill up with more batter to 3/4 full. 
9. Into preheated oven and bake for about 25 minutes.

Notes -
1. Oil - vegetable or corn oil.
2. To make buttermilk - 1/2 cup of 2% fat milk + 1/2 tbsp of fresh lemon juice, mix together and set it aside for 10 mins. Ready to use.
3. Every oven's temperature varies. I baked these at 165 degree celsius for 23 minutes.
4. You may wish to reduce the amount of sugar.

The coffee emulco bought from Singapore

Ondeh Ondeh Cupcakes by Angela Seah Thulin

Never judge a cupcake by it's look! 

These may not look pretty, but perhaps i can cover up the 'flaws' by frosting.. Aiyah, NO NEED LAH...! It tastes so good plus it is sooo soft !!!

Ingredients -
1 round block of gula melaka

200g cake flour, sifted

1/2 tsp double acting baking powder

80g coconut milk + 30g water
1-2 tsp pandan paste
120g unsalted butter
1/2 tsp vanilla essence

1/2 tsp salt

160g granulated sugar

2 large eggs


Steps -
1. Line the muffin pan with cupcake paper cups.
2. Cut the block of gula melaka into smaller pieces then roll them up into 12 small balls.
3. In a bowl, sift the flour and baking powder together and set aside.
4. In a bowl, mix the coconut milk, water and pandan paste together.
5. In a mixing bowl, whisk the butter, vanilla essence and salt together till smooth.
6. Then add sugar in gradually and continue whisking till fluffy. 
7. Add the eggs in one at a time and whisk till well mixed.
8. In three additions, add the dry ingredients (point 3) and wet ingredients (point 4). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
9. Scoop one heap tsp of batter to the paper cup, spread it out evenly. Then place 1 gula melaka ball in the center. Fill up with more batter to 3/4 full. 
10. Into preheated oven and bake for about 25 minutes.

Notes -
1. I used KARA coconut milk (small box 200ml).
2. Original recipe calls for 200g sugar but i reduced to 160g.
3. Original recipe calls for 2 tbsp of pandan juice. I used pandan paste instead.
4. Every oven's temperature varies. I baked these at 165 degree celsius for 21 minutes.

Recipe origin from: BitterSweetSpicy

This is the cake flour i am using in Sweden

Chocolate cupcake with Nutella frosting by Angela Seah Thulin

Makes about 18 cupcakes

Ingredients - 
220g cake flour
75g Hershey's cocoa powder (special dark), sifted
150g unsalted butter, room temperature
110g brown sugar 
100g sugar 
2 eggs
1 tsp vanilla extract 
300ml fresh milk
50ml heavy cream (36% fat content)
1 tsp baking soda
1/4 tsp salt
2 tbsp coffee (1tsp expresso + 2tbsp hot water)

Steps - 
1. In a bowl, cream the butter and sugar together. Then add the eggs in one at a time and beat to mix well. Follow by the vanilla extract. Set aside.
2. In a bowl, mix the milk, heavy cream and coffee together. These are wet ingredients.
3. In another bowl, mix the flour, cocoa powder, baking soda and salt together. These are dry ingredients.
4. In 3 additions of the dry ingredients, add them to point no. 1 and whisk together. Do not overbeat. At the same time, in 2 additions, add the wet ingredients in to point 1 and whisk together.
5. Bake in preheated oven at 180 degree celsius for 20-25 minutes.

Notes:
1. Every oven temperature varies, i baked them at 165 degree celsius for 16 minutes.
2. These cupcakes are NOT SWEET on its own. But with the frosting, it goes well. You may wish to add 30g more sugar.


Nutella frosting
210g unsalted butter, room temperature
110g icing powder
6 tbsp Nutella
120g chocolate chip, melted
1.5 tsp vanilla extract 
1 tbsp milk (optional)

Steps - 
1. Whisk the butter till soft and add icing sugar in. Follow by vanilla extract, melted chocolate and add nutella in. If you like this consistency, you may omit the 1 tbsp of milk.

Black Pineapple Cupcakes by Angela Seah Thulin

Black cupcakes? Whahahaha ok.. I was actually trying to achieve black color buttercream frosting for my son birthday cake (next week 7th Nov). I guess this is the best tone i could achieve. Most importantly, my son approves the tone! I do not want to waste the buttercream so I baked some cupcakes to go with it. And since the frosting is in black...errrie... i used a halloween cupcake liners to match it :)

I'm not someone who likes vanilla or cupcakes. But this...I added pineapple to it, the sweetness of the buttercream blends well with the sourish pineapple bits. I like!!!

Pineapple cupcakes with buttercream frosting

Recipe:

Cupcakes -

190g plain flour

100g unsalted butter

180g pineapple from can, cut

210g sugar

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla essence

2 large eggs

Buttercream

120g unsalted butter

150g icing powder

1 tsp vanilla essence

1 tbsp milk  (1.5% fat) 

Opt - tsp of flavoring 

Opt - drop of food coloring (any color but not black)

Steps - 

Preheat oven to 180degree celsius 

1. Squeeze the juice out from the pineapple itself (too wet will make the cupcakes very moist), cut them into bite size pieces.

2. In a bowl with flour, baking powder and salt - mix them well together. 

3. In your whisking bowl using electric mixer - beat the butter, sugar n vanilla essence. Then add the eggs in and beat till well mix. 

4. Add the flour in n give a quick whisk till well mix. 

5. Fold the pineapple bits in n mix well. Fill the cupcake liners to 2/3 full.

6. Bake for 18-20 minutes or until toothpick inserted center comes out clean. 

7. Let the cupcakes cool before you do piping. 

Buttercream -

1. Cream the butter and half of the icing powder first till well mix. 

2. Then add the balance icing powder in with vanilla essence and milk. Done.

Note - 

a) Every oven temperature is different. I baked mine at 160degree celsius for 20minutes.

b) Add more pineapple chunks if you like. Ensure little juice.

Decorated by son

All decorated by son

Halloween Pumpkin cupcakes by Angela Seah Thulin

Do you like these pumpkins cupcakes? Simple to make but you need some time.

To make the batter - 

1. 15g cocoa powder, sieve

2. 1 small egg

3. 60g self raising flour

4. 32g room temperature butter

5. 32g granulated sugar

6. 1/2 tsp vanilla essence

7. 2 tbsp fresh orange juice

Preheat your oven

Steps - 

1. About 5-6 medium to big oranges, cut the top/acting as the hat and keep it. Cut the bottom flat to allow orange to stand.

2. Core the orange meat out. Set aside.

3. Using a hand mixer, blend the above batter till just well corporated.

4.Scoop the batter into the empty orange to about 3/4 full.

5. Wrap the oranges up with aluminum foil and place them on a baking tray.

6. I baked at 160 degree celsius for more than 20minutes. Every oven is different. 

7. As for the stem, i use pretzel and the green i use jelly bean.

Original recipe from https://www.youtube.com/watch?v=Q8xuQplavpo

Mini Egg Cuppies 鸡蛋糕 by Angela Seah Thulin

Sometime ago, i baked mini egg cuppies using 4 large eggs and alot of members in Plate & Palate followed. Well, the recipe is too easy not to try. But yesterday i was left with only 3 large eggs, i proceed to bake accordingly.

Recipe for 4 large eggs link  - 

https://www.facebook.com/groups/platepalate/permalink/736684639719172/

Recipe for 3 large eggs link -

https://www.facebook.com/groups/platepalate/permalink/898163123571322/

Ingredients -
30g oil
3 large eggs
160g plain flour
170g fine sugar
1 tsp baking powder
Pinch of salt

Steps -
1) Whisk the eggs, sugar n salt until light and fluffy.
2) Sieve the flour and baking powder in to no. 1 and fold in one motion until well combined. I use ballon whisker.
3) Then add the oil in and fold until well combined.
Opt* add chocolate rice
4) Pour the batter into cupcakes.
5) Bake at preheated oven 180degree C. for about 18-20mins
*Every oven temperature is different. Mine was baked at 165degree for 15mins.

Done!