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!

Question:

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?!

AIS KRIM DRUMSTICK ( Cikgu Ani )

AIS KRIM DRUMSTICK  ( Cikgu Ani )

Bahan-bahannya:

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

Cara-caranya:

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 )

DURIAN CREPE  ( Terima kasih Cikgu Ani )

Bahan-bahannya:

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
Air
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

Cara-caranya:

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...

Gordon Ramsay’s Four-Minute Chocolate Mousse

100 g dark chocolate (70% cocoa solids)
300 ml double cream

2 tbsp Amaretto or other liqueur (optional)
1 large egg white
50 g caster sugar handful of amaretti biscuits, to garnish white or dark chocolate shavings, to garnish

Method

1. Break the chocolate into small pieces and set aside. 
2. In a small saucepan, heat half of the cream until it begins to boil. 
3. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. 
4. Using a handheld electric whisk, beat the mixture to soft peaks. 
5. Remove the bowl from the iced water. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. 
6. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. 
7. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses. 
8. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.

Eclair Cake

Ingredients

* 2 (3.5 ounce) packages instant vanilla pudding mix
* 1 (8 ounce) container frozen whipped topping, thawed
* 3 cups milk
* 1 (16 ounce) package graham cracker squares
* 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch
baking pan. Evenly spread half of the pudding mixture over the crackers. Top
with another layer of crackers and the remaining pudding mixture. Top with a
final layer of graham crackers.

3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and
chill at least 4 hours before serving.

Aunt Teen's Creamy Chocolate Fudge

Ingredients

* 1 (7 ounce) jar marshmallow creme
* 1 1/2 cups white sugar
* 2/3 cup evaporated milk
* 1/4 cup butter
* 1/4 teaspoon salt
* 2 cups milk chocolate chips
* 1 cup semisweet chocolate chips
* 1/2 cup chopped nuts
* 1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.

2. In a large saucepan over medium heat, combine marshmallow cream, sugar,
evaporated milk, butter and salt. Bring to a full boil, and cook for 5
minutes, stirring constantly.

3. Remove from heat and pour in semisweet chocolate chips and milk chocolate
chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and
vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until
firm.

Lemon Tart

Ingredients:

Sweet shortcrust pastry

* 200g (7oz) plain flour, sifted
* 1 tbs icing sugar
* 100g (31/2oz) chilled butter, cubed
* 1/2–1 medium egg, beaten

Filling

* 2 passion fruit
* 3 eggs and 1 egg yolk
* Finely grated zest of 1 lemon
* 125g (41/2oz) caster sugar
* 150ml (1/4 pint) double cream
* Juice of 3 lemons and 1 orange
* Icing sugar, for dusting

Method
Sweet shortcrust pastry

1. Place the flour, sugar and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour (1) until it resembles coarse breadcrumbs (2) then, using your hands, add just enough egg to bring it together (3). With your hands, flatten out the ball of dough until it is about 2cm (3/4in) thick (4), then wrap in cling film or place in a plastic bag (5) and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.

Filling

1. Make the pastry as described below, leaving to chill for 30 minutes before using.
2. Preheat the oven to 180°C (350°F), Gas mark 4. Line a 23cm (9in) tart tin and bake ‘blind’.
3. For the filling, cut the passion fruit in half and, using a teaspoon, scoop out the pulp from the centre and push through a sieve, reserving the seeds in the sieve for later.
4. Place the eggs, egg yolk, lemon zest and sugar in a bowl and whisk for a couple of minutes until the egg is all broken up.
5. Add the cream, lemon and orange juice and the strained juice from the two passion fruit. Mix well, skimming off any froth from the top of the mixture.
6. Carefully pour the filling into the cooked pastry case so it does not spill (sometimes I pour in the filling when it is sitting on a rack in the oven to avoid spilling it).
7. Clean about ten of the passion fruit seeds by removing them from the membrane that surrounds them and put to one side.
8. Reduce the oven temperature to 160°C (325ºF), Gas mark 3 and bake for 20 minutes, then place the passion fruit seeds on top. Bake for another 5–15 minutes or until the filling has just set in the centre – it should only wobble very slightly when you take it out of the oven.
9. Remove from the oven and allow to cool for about 15 minutes before removing the tart from the tin and transferring to a plate or cake stand. When it is cool, dredge a little icing sugar over the top and cut into slices to serve.

Bread Pudding

Creamy & Delicious Bread Pudding


A.

1 pkt ( Kecil ) Roti gardenia - Koyakkan kecil dan masukkan dalam mangkuk adunan


B.

3 cawan air panas
1 kotak santan ( kecil ) - kalau nak lemak letak 2 kotak
1 tin cream corn

* satukan dan gaul sebati

C.

1 cawan gula pasir
3 biji telur
100 gm cream cheese
1 tin susu cair


Cara:

1. Masukkan bahan B kedalam bahagian A.
2. Kisarkan C menggunakan mesin pengisar dan masukkan kedalam adunan A+B.
3. Biarkan terendam selama 30 minit.
4. Griskan dulang pembakar dan masukkan adunan roti tadi.Panaskan oven 190 C selama 15 minit. Masukkan Dulang berisi adunan dan bakar selama 20 - 30 minit.
5. Sejukkan dan hidang

Caramel Pudding

Bahan-bahan :-

11g serbuk agar-agar
500ml air
500ml susu segar
2 sudu besar tepung kastad
1 sudu kecil esen vanila
240g gula

(kalau guna susu cair utk ganti susu segar bolehlah guna 400g(1 tin) susu cair + 600ml air)

utk karamel

160g gula
4 sudu besar air
4 sudu besar air suam.

Cara-cara:-

utk karamel

1. Panaskan gula dengan air. Bila dah tukar jd perang, padamkan api dan masukkan pula air suam. Kemudian tuang ke dlm acuan yg sesuai.
2. Masukkan air,serbuk agar-agar dan gula ke dalam periuk. Masak sehingga mendidih.
3. Dalam bekas lain campurkan susu,esen vanila dan tepung kastad. Kacau sehingga tak berketul.
4. Masukkan no.3 ke dalam no.2. Masak sehingga jadi pekat atau likat. Kemudian tuang ke dalam bekas yang ada karamel tadi.

* thanks to yani for sharing

Waffle

Make Your own Waffle Mix

• 9 cups flour
• 1/3 cup baking powder
• 1/4 cup sugar
• 1 1/2 cup shortening
• 1 tablespoon salt
• 1 cup powdered milk
• 2 teaspoons cream of tartar

1. Step 1

Measure out all dry ingredients and place in a large mixing bowl

2. Step 2

Add the shortening. Cut in to the dry ingredients or use the pulse on a food processor.

3. Step 3

Store in an airtight container. Use as you would in recipes calling for the mix.
(e.g., for pancake mix 1 cup of mix with 1 egg and 3/4 cup milk)

WAFFLE

Things You'll Need:

• 2 cups Waffle mix
• 1 1/3 cups milk
• 1 egg
• 2 teaspoons vegetable oil

Instructions


1. Step 1

Plug in and heat up the waffle iron first. Indication of waffle iron readiness varies by brand, so be sure to check your user manual if you are unsure about how to operate the waffle iron to make waffles.

2. Step 2

In a medium-sized bowl, measure 1 egg, 1 1/3 cup milk, 2 teaspoons vegetable oil, and 2 cups mix.

3. Step 3

Mix the batter with a spoon just until mixed. Over-mixing will result in tough waffles.

4. Step 4

Slowly pour the batter into the waffle iron. I find that for a four-inch by four-inch waffle, using a one-third cup measuring cup and filling it most of the way with the batter helps to create uniform waffles and cuts down on spilling when making waffles.

5. Step 5

Carefully watch your waffle iron so that the waffles do not burn. Usually the user manual will give an indication of how long each batch of waffles should take to cook.

6. Step 6

When the waffles are done cooking in the waffle iron, carefully remove with a spoon. Serve as desired, with fruit (as pictured) or butter and syrup, or anything else you like!

Cream Puff

Ingredients (10-12 pieces):

1/4 cup butter
1/2 cup water
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs


Directions:

1. Panaskan butter dan air sehingga mendidih. Masukkan tepung yang telah diayak bersama garam dan kacau sehingga menjadi doh yang lembut.
2. Masukkan doh kedalam mangkuk adunan dan masukkan telur sebiji demi sebiji dan gaul sebati.
3. Letakkkan satu sudu adunan diatas Loyang pembakar.yang telah di lapiskan kertas minyak.
4. Bakar selama 10 minutes dengan 200 C kemudian turunkan suhu ke 180C selama 15-20 minutes.
5. Sejukkan .
6. Letakkan inti sebelum dihidang.

Vanilla Cream

• 500 ml Susu UHT
• 1 biji Kuning Telur
• 1 biji Telur
• 50 gm Tepung Kastad
• 100 gm gula kastor

Cara :
Campurkan kesemua bahan didalam periuk, dengan api sederhana, masak sehingga pekat

Sticky Toffee Pudding with Butterscotch Sauce

Ingredients

* 12 ounces dates, pitted and roughly chopped
* 2 1/2 cups water
* 2 teaspoons baking soda
* 3 1/4 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
* 1 2/3 cups granulated sugar
* 4 large eggs
* 2 teaspoons vanilla extract
* Butterscotch sauce, recipe follows

Butterscotch Sauce:

* 2 1/4 cups light brown sugar
* 7 tablespoons unsalted butter
* 1 cup half-and-half
* 1 teaspoon brandy
* 1/4 teaspoon vanilla extract
* 1 cup cold heavy cream, optional

Directions

Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.

Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.

In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.

Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.

When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.
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