Wednesday, November 28, 2012

Boston Cream Pie Cupcakes

Makes 24
 6 T. unsalted butter, plus more at room temperature for greasing tins
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
3 large eggs, room temperature
1 cup sugar
1 tsp. vanilla extract
Pastry Cream
Chocolate Ganache (see below)

Preheat oven to 350 degrees F. Brush the muffin tins with butter, dust with flour, and tap out the excess. Whisk together the flour, baking powder, and salt. Combine milk and butter in a saucepan and set over low heat until butter melts.

With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick, about 5 minutes. Reduce speed to medium, and gradually add flour mixture until just mixed.

Bring milk and butter to a boil. With mixer on low speed, add hot milk to batter in a slow, steady stream. Mix until smooth and beat in vanilla.

Divide batter evenly among muffin tins (using a ladle is a good idea, as the batter is very liquidy). Bake, rotating tins halfway through, until cupcakes are golden and a cake tester comes out clean, about 15 minutes. Transfer tins to wire racks to cool for 10 minutes, then run a small knife around the edges of the tins to loosen cupcakes. Turn out cupcakes onto racks and let cool completely.

Use a serrated knife to gently split cupcakes in half horizontally. Use a small ice cream scoop (about 1 1/2 T.) to distribute pastry cream among the bottom of the cupcake halves. Replace top halves and carefully press down lightly. Spoon about 1 T. ganache over each cupcake. Refrigerate 30 minutes before serving.

Chocolate Ganache

Makes about 1 1/4 cups

6 oz semisweet chocolate, finely chopped
2/3 cup heavy cream

Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat, and then pour mixture over chocolate. Let stand, without stirring, for a few minutes until chocolate begins to melt. Gently stir chocolate into cream until the mixture is completely combined. Allow mixture to cool slightly before spooning over cupcakes.
Once the cupcakes were done baking, I allowed them to cool completely before I started on the next steps.

When I had completely cool cupcakes, I used my nifty new corer to remove the centers of each cupcake.

I made sure to save the top of each removed piece in order to use it as a topper once the cream filling was inserted into each cupcake.


Unfortunately, I’m not so good with the corer yet but was still able to get near-perfect holes in the center of all of my cupcakes.

When all of the cupcakes were cored, I filled a plastic sandwich bag with the pudding filler and cut the corner off.


I used that to fill each cupcake center with vanilla cream.

Add caption
Once each was filled, I topped them with the reserved pieces of cupcake that I had saved while coring.

Once finished, you could barely tell the cupcakes had been altered at all!
Next up was making the chocolate ganache topping!
All that was needed was 3 easy ingredients:
    • 1 cup heavy cream
    • 1/4 cup light corn syrup
    • 8 oz. semisweet chocolate pieces
I first mixed the cream and corn syrup in a medium pot and allowed to heat until it reached a simmer.
Once simmering, I added the chocolate pieces and covered the pot, removing it from the heat.
I let the mixture sit for 8 minutes to allow the chocolate pieces to melt.
The mixture may seem runny at first but keep stirring until the chocolate is completely melted and everything will then combine and begin to thicken.
Allow the ganache to cool until a small peak forms when the chocolate is drizzle with a spoon.
Once the ganache was ready, I dipped each cupcake top into the chocolate.


I made sure to sit the cupcakes on wax paper, in case any ganache dripped.



Once cooled and the chocolate has solidified, your cupcakes are ready for you to dig in!

I obviously had to try one.


You can’t bring a first-time baked good in for someone’s birthday without being positive it is going to get good reviews.


Come on now!


I did have a back up plan just in case.


It’s nice that Whole Foods is only a block away…but after one bite I knew I wasn’t going to have to make any stops there this morning.
No Siree!
Boston Cream Pie Cupcakes were a definite success!



Bonus Note:
What do you do with all of the cupcakes that you removed from the center of each?
You can’t waste of course!
So you mix it with the remaining vanilla pudding filler and add some chocolate chips.


And then drizzle it with chocolate ganache.

And then eat it on the spot! Best part is that it doesn’t count as eating a whole cupcake…it was only the crumbs! ;)


Do you ever experiment with new-to-you baking ideas when you are going to be taking the finished product to a party or gathering of sort?

I usually don’t but have on a couple of occasions – today being one of them!

How many cupcakes (or cookies or brownies) to you taste-test directly after baking?

I try to hold myself to one!! Sometimes I am really good and can wait until I get to wherever I am taking them before snagging one – but that’s only when I’m baking for an event. If I’m baking to bake, you can bet there will be one missing immediately! Aren’t baked goods always best straight from the oven?!

Wednesday, November 21, 2012


 ( Resepi dan gambar dari Dapur Tanpa Sempadan oleh Che Mat Gebu )

** I've been tested the recipe, it's superb.


3 kuning telur gred A
20 gram gula kastor
35 gm minyak jagung
60 ml susu segar
70 gram tepung kek (boleh guna tepung gandum kalau takde)
3 putih telur gred A
25 gram gula kastor
Secubit garam (mat tambah)
65 gram whipping cream
15 gram gula kastor
45 gram puree stoberi segar
Buah stoberi segar untuk hiasan
  1. Panaskan oven pada suhu 170C, sediakan bekas untuk cupcake. Ketepikan. Dalam mangkuk bersih, satukan kuning telur dan gula kastor, kacau dengan whisk hingga sebati dan pucat. Masukkan susu segar, minyak jagung, kacau. Ayak tepung ke dalam bancuhan dan gaul hingga rata dan tidak berbintil2. Ketepikan sebentar.
  2. Putar putih telur hingga berbuih, guna kelajuan sederhana, masukkan gula kastor (25 gram) dan secubit garam. Putar hingga kental (soft peak), jangan sampai terlampau kental. Gaul 1/3 putih telur dalam bancuhan kuning telur, gaul dengan kaedah kaup balik, masukkan baki putih telur dan gaul rata.
  3. Tuang dalam bekas cupcake hingga hampir penuh (90%). Kemudian bakar 25 minit, gunakan rak tengah. Biar kek sejuk, dan boleh paipkan dengan whipping cream. Hias dengan stoberi segar. Simpan kek tadi dalam peti sejuk sebelum dihidangkan..
  4. UNTUK WHIPPING CREAM :- Putar whipping cream dengan gula kastor hingga kental. Masukkan puree stoberi, gaul rata dan boleh gunakan (mat guna non-dairy whipping cream, sebab takde whipping cream).

Thursday, November 15, 2012

Crispy Shell Cream Puffs Recipe (Pai-Shuu)

Pai-Shuu Cream Puffs (20-24 large)
(Australian Metric 1 cup=250 mL)

Cream Puff Pastry (Choux)
120 g butter
3/4 cup water
1 1/3 cup plain flour, sifted (must be sifted)
5 eggs (60g each egg)
1/4 tsp salt
1 tsp sugar

Custard Cream:
1/2 cup flour
1/2 cup sugar
4 egg yolks
3 cups milk
30g real butter
1/2 or 1 vanilla bean OR Vanilla extract
+/- a cup of whipped fresh cream

Pai-Shuu Crust:
30g butter
1/3 cup icing sugar (powdered sugar)
1/3 cup SR flour    (OR plain flour with 1/2 tsp baking powder (or a pinch bicarb soda))

Custard Cream
1. Using a whisk, Combine flour and sugar, 
2. Add:  4 egg yolks and about 40mL of the milk, whisk until combined.  Add remaining milk and scrape in vanilla pod.
3. Stir over medium heat, till it thickens (Often scraping the bottom). When it's thick and bubbles start to blob up, remove from heat.
4. Stir in 30g real butter

5. Allow to cool with plastic wrap on surface to prevent a "skin". Refrigerate until cold.
+/- 6. If you like, fold a cup of whipped fresh cream into the cold custard cream.

Pai-Shuu Crust

1.  Gently melt butter (microwave or small saucepan)
2.  Stir in Sugar and Flour.

Cream Puff (Choux) Pastry
1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat and...
2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
3. In a separate bowl, lightly whisk 5 eggs.  Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.
4. Spoon into a piping bag and pipe directly downward onto paper-lined tray.  If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.
5.  Place discs of Pai-Shuu Crust Dough on top.
6.  Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.
7.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.

**oven MUST be well pre-heated, esp for big cream puffs.  And don't turn the heat down too early, or they might fall. Wait until they're well puffed and the colour is fully developed.
  • Custard Cream can be made the day before, but Cream Puff shells are best made the day they will be served.  If you need to make them the day before, leave them out on a tray or plate in the open air or in the oven (switched off, of course).  Placing them in a lidded container or in the fridge will allow the shells to loose their crispness as the inner moisture equalises with the outer crispness.
  • Fill cream puffs as close as possible to serving time, to preserve crispness.
  • If storing shells in the fridge or freezer, freshen them before serving by placing in a moderate oven for 5 min.  They will come out crisp and delicious.
  • If you want them really dry and crisp (like Beard Papa's) leave them in a cool oven (100degC or less) for longer (1 hour or more), until just before you serve/eat it.  Put the cold filling in right before serving.
  • Cream Puffs can be made using margarine, but the custard cream needs real butter if you want the flavour just right.
  • Vanilla Beans: I got excellent quality vanilla beans from India on ebay, sooo cheap!
  • Custard Cream: If you prefer a lighter, velvety custard cream, whip 1/2 cup fresh cream and then fold into the cold custard cream.
1.  Q) My cream puffs turned out flat.  What went wrong?

A) Actually it's pretty easy to do. In my early shu cream experiences I did that a few times and I think I know just about every mistake that can possibly be made. There are a few points that are vital to getting the cream puff magic right.

  1. Add the flour to the butter/water mixture when it's still at boiling temperature, and as you mix, it slightly cooks the flour and makes it a very firm ball. 
  2. Beat in each egg really well before adding the next egg. 
  3. I use eggs from the fridge, they cool the mixture slightly as you beat them in. 
  4. As soon as you've piped the pastry onto the tray, place it in the very hot oven immediately (so that the pastry blobs don't droop), and quickly, so that the oven temperature doesn't drop. 
  5. If you've done everything else right it must just be the egg size is different. I used 58-59g eggs. If the volume of egg is too much it may make the pastry too runny. When you get to the 4th egg, consider "will adding one more egg make it too runny?" If so, leave it out or add half an egg.



1 tin susu cair
1/2 tin susu pekat - boleh dikurangkan jika tidak mahu manis
1 sudu besar ovellete
1 biji telur
1 sudu teh serbuk vanila/ esen vanila


Balutkan kon ais krim dengan kertas bungkus nasi lemak yang dipotong 4 bahagian. (bahagian yang licin diletak sebelah dalam ye..)

 Campurkan semua bahan dalam mangkuk.
 Pukul guna speed maksimum selama 20 minit. Ha... sekarang adunan sudah berbuih...
 Di minit yang ke 20, adunan akan jadi seperti ais krim yang cair macam ni... Gebu kan?
 Tuangkan ais krim ke dalam kon yang sudah dibalut tadi. Tuang adunan tu hingga hampir penuh kelonsong tu. Tinggalkan sedikit ruang untuk coklat ganache nanti.
Masukkan ke dalam peti ais hingga ais krim beku.
 Bila ais krim dah beku, kita buat coklat ganache nya.
Cairkan coklat masakan + sedikit susu UHT / UHT whipping cream/ susu cair secara double boiling ( didihkan sedikit air kemudian masukkan coklat masakan dan susu dalam bekas tahan panas lain, letak atas periuk berisi air mendidih tadi, supaya coklat cair. Kacau hingga coklat cair sekata.) Alihkan dari api, masukkan sesudu mentega cair dan kacau sebati. Sejukkan sebentar.
 Tuang coklat ganache tadi ke atas ais krim yang sudah beku dan bolehlah dihias dgn taburan kacang tanah atau kacang badam yang telah disangai ataupun coklat rice....
Masukkan ke dalam peti ais hingga coklat beku.

DURIAN CREPE  ( Terima kasih Cikgu Ani )


2 sudu besar tepung pau
2 sudu besar tepung ubi kayu
2 sudu besar tepung kastard
2 sudu besar tepung jagung
2 sudu besar tepung kentang
4 sudu besar tepung naik sendiri

1 1/2 sudu besar gula castor
2 biji kuning telur
1 penutup esen vanila
1/2 tin susu cair
1 sudu kecil garam
3 sudu besar mentega yang dicairkan
1 sudu teh pewarna kuning lemon

Bahan Filling:

Isi durian yang telah dibuang biji
1 cawan fresh cream - diputar hingga kental


  1. Maukkan semua bahan tepung dan yang lain kecuali mentega cair dan pewarna ke dalam blender. Tambahkan air sehingga kurang 1 inci untuk penuh blender.
  2. Kisar hingga rata. Simpan di dalam peti ais selama sejam. (Saya simpan dengan blender2 sekali.. )
  3. Selepas sejam, keluarkan dan masukkan mentega dan pewarna, kisar sekejap aje hingga rata.
  4. Panaskan non-stick pan menggunakan api yang paling perlahan. Masukkan adunan dan lenggangkan kuali supaya crepe tidak terlalu tebal atau terlalu nipis sehingga adunan likat dan biarkan hingga atasnya masak. Tak perlu terbalikkan. (Crepe ini adalah seperti kuih dadar/kuih ketayap yang lembut).
  5. Ulang langkah 4 hingga semua adunan tepung habis. Biarkan crepe sejuk..

Bentangkan crepe dengan bahagian yang licin di bawah. Dengan menggunakan plastik piping, pipekan fresh cream di tengah-tengah crepe.

 Sudukan isi durian di atas fresh cream
 Paipkan fresh cream di atas isi durian
 Lipat crepe
 Lipat crepe
 Jadilah seperti ini...
  • 3 cups sifted cake flour ( I use all purpose)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 2/3 cup butter or margarine
  • 2 eggs
  • 1 1/2 Vanilla
  • 1 1/4 cups milk
Yield: Makes about 12 standard cupcakes.
  1. Preheat oven to 350°F.
  2. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
  3. Sift together flour, baking powder and salt; set aside.
  4. Cream sugar and butter together until light.
  5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
  6. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
  7. Continue beating one minute.
  8. Pour into prepared pan.
  9. Bake 20-25 minutes or until toothpick inserted comes out clean.
  10. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
The cupcakes do rise a bit, so I only put about 3/4 full coz I didn’t want a high dome shape. I’m happy with the results. The colour is slightly pale due to the low butter content. I must admit it doesn’t taste as rich and moist as my first recipe. But if you are making a big batch, this recipe is really reliable. The cupcake liners doesn’t come off easily and the texture is quite firm (doesn’t shrink once it is cooled). Perfect for decorating. Since I’m baking a lot of cupcakes for my classes, I think I will stick to this recipe from now on.

The best cupcake recipe!

This recipe makes 12 cup cakes.
Batter mixing time: 10 mins  
Baking time per tray of 6 cup cakes: 15-20 mins at 160 degree Centigrade  

Nigella Lawson’s Cup Cake Recipe  

125 gm butter (I use Anchor)
125 gm sugar 
125 gm plain flour (mixed with 1/2 tsp baking powder and 1/2 tsp bicarbonate soda) 
2 eggs 1 tsp vanilla essence 
2 tbsp milk (I use powdered milk mixed with some water) 
12 cup cake casings 
Optional – raisins, choc chips  

First, cream butter and sugar. Make sure butter is soft so you spend less time creaming it. Once this mixture becomes fluffy and pale yellow, add in eggs, one at a time. Mix well (I use the electric mixer throughout).  

Then add vanilla essence. Add in half the flour. Then add some milk. Put in remaining flour and milk and mix on medium speed till all combined. You can now add raisins or choc chips if you want or you can leave it plain (and make your own butter cream or frosting for the cup cakes).  

Fill cup cake casings about 3/4 with batter each. The batter will be enough for 12 casings. Bake in a 160 degree Centigrade oven for 15 to 20 minutes or until a skewer poked into the cake comes out clean. (Pre-heat oven for 20 minutes before you start mixing your cake batter)  

Resepi asal dari RAINBOW CAKE 

11/2 cwn tepung gandum
2 sdk baking powder
Secubit garam garam
1/2  cwn butter ~ suhu bilik
3/4 cwn gula castor ~ kurangkan sebab manis
3 biji putih telor ~ suhu bilik ( saiz B)
1sdk esen vanila
3/4 cawan susu segar ~ suhu bilik

Ayakkan tepung, baking pwder dan  garam ~ ketepikan

Panaskan oven pada suhu 170 C
Sediakan paper cup putih secukupnya dan susun dalam muffin tray

Ayakkan tepung, baking pwder dan  garam ~ ketepikan
Dalam bekas mixer pukul butter dan gula sampai kembang dan  gebu atau butter bertukar warna putih .
Masukkan telur putih  dan pukul lagi sampai gebu dan ringan
Masukkan esen vanila
Kemudian slowkan yang paling perlahan sekali, mixer, masukkan tepung berselang seli dengan susu segar

Boleh juga guna spatula dan guna kaedah kaup balik.
*Tepung kena berselang seli dengan susu. Mulai dengan tepung dan akhiri dengan tepung juga.
maksudnya : tepung ~ susu ~ tepung ~ susu ~ tepung ~ susu dan akhir mesti tepung

Kemudian bahagikan adunan sama banyak dalam 6 bekas berasingan
Letakkan pewarna dalam setiap bekas dan gaul rata
Tompokkan setompok setompok warna berlainan warna dan berselang seli dalam paper cup
Buat hingga semua adunan habis
* untuk mudah masukkan adunan dalam plastik bag atau pipping bag
Gunakan lidi bersih dan buatkan satu putaran pada permukaan kek

Bakar dalam oven selama 25 minit atau sehingga kek masak sempurna.
Cara membuat rama-rama
Potong permukaan cupcake dengan pisau
Permukaan kek yang dah di potong tu kita potong pula pada 2 bahagian ~ rujuk gambar di atas
Paipkan cream atau buttercream atas permukaan kek yang telah di potong
Kemudian susunkan permukaan kek untuk membentuk rama-rama
Letakkan manik sebagai badan rerama
Untuk Cream kalau nak buat yang tahan lama macam kita nak buat hantaran dan tak mau dia cepat cair dalam perjalanan ita cadangkan cuba resepi ni
Black Forest Cake

Servings: 12
"Original Black Forest Cake"
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

 Zebra Patterned Swiss Roll


Egg yolk batter
4 egg yolks
15g castor sugar
40g vegetable oil
60g milk
1 tsp Kahlua 
70g plain flour
10g cocoa powder

Picture batter
2 Tbsp egg yolk batter
1 tsp plain flour
2 tsp sugar
20g egg white  

Egg white batter
 4 egg whites
50g castor sugar


1.  In a large mixing bowl, whisk together the yolks, castor sugar, vegetable oil, milk & Kahlua until combined. Sift in flour  & mix until smooth & well combined.

2. Remove 2 Tbsp of yolk batter & add in 1 tsp flour. Add in cocoa powder to the remaining batter in (1).

3. In another bowl, beat egg white & sugar till soft peaks. Add into picture batter & mix till combined. Pipe giraffe patterns onto baking tray. Bake in oven @ 180 deg C for 1 min.

3. In another bowl, beat egg whites & sugar till soft peaks. Add into (1) & fold gently to obtain a smooth batter.

4. Pour batter into the tray & bake @ 180 deg C for 10mins.

Monday, November 12, 2012

RED BEAN CAKE ( egg cake )

Ingredients :

15 floral baking tins
enough red bean paste (I used the ready made paste)
3 large eggs
220g sugar
2 tablespoons honey
350g plain flour
50g corn flour
25g ovalette
2 teaspoons baking powder
90ml water
1 teaspoon vanilla essence
100ml oil
50g almond slice (I substitute with almond nibs)
enough chocolate rice (I added)

Method :

1. Grease each baking cup with a little margarine and flour.
2. Beat eggs, sugar and honey in a mixer for 2 minutes. Add in ovalette.
3. Add plain flour, corn flour and baking powder. Mix till fluffy.
4. Add water and vanilla essence. Mix well then remove from mixer.
5. Pour in 100ml oil and mix well using a wooden spoon.
6. Spoon1 tablespoon of mixture into the prepared cups. Top it with a bit of red bean paste and cover with mixture till 3/4 full.
7. Sprinkle with almond nibs and chocolate rice. on top.
8. Bake in a preheated oven at 175C for 25 to 30 minutes.

Hokkaido chiffon cupcakes
*makes 9 cupcakes

Chiffon cake
IMG_1056 copyHokkaido chiffon cupcakes 北海道牛奶蛋糕 3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar, for dusting

1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.