Durian Cupcake 榴莲杯纸蛋糕

Again, my friend Eileen had given me another recipe to try. This time she say these durian cupcakes were delicious and I must try them. It was really so tempting... Durian.... Nat loves durian as well, so she was up for this recipe, and so did hubby. We had went to the market to buy some durian, but thinking the durian are made for baking, I did not buy those top quality ones. Perhaps the quality of the durian will somehow affect the taste of the durian cupcakes. I had previously baked a Durian Cake last year, this will be my 2nd attempt. This recipe came from Wokking Mum, and I made some modifications to the ingredients.

The durian cupcakes had given a very nice fragrant while they are in the midst of baking. Cupcakes rosed very well, had a nice browning top. I had added more of the durian as I will prefer a heavy taste. Texture of the cupcakes were excellent, soft & fluffy, except that I find them abit dry and too dense at the bottom, probably I hadn't mashed the durian properly:-p I will think to add some milk to soften the texture in my next attempt. Let's see how it goes.

Ingredients:

(I have used half of the recipe, using 200g durian flesh, margarine, 2 eggs, self-raising flour)

250g Mashed Durian Flesh (original was using 170g)

250g Butter

150g Castor Sugar (original was using 180g)

5 Eggs

240g Flour, sifted (Plain/All purpose)

2 teaspoon Baking Powder, sifted

Method:

1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick).

Steamed Chocolate Cupcakes

Yes, Steam Cakes are indeed in trend this month in my home... And I am enjoying it very much. I had given alot of steamed cakes to my friend, and her hubby mentioned that I seemed to be enjoying doing so... So I told my friend, this month onwards my daughter will be starting her school vacations, plus my boss is not in SG, so taking all these time available to bake again...

I had bought this "Steamed Cakes" recipe book when I was in Penang last October, but I had never tried any of the recipes since I bought it till today.

From this book, I had selected the Steamed Chocolate Cupcakes as the ingredients were rather basic. Some of the other recipes required evaporated milk and condensed milk, which I wasn't too keen in them.

A full ingredients could actually fetch quite a number of cupcakes, depending on the size of your paper cups.

*Note: It is better to use those "paper" cupcake cases as compared to the other cupcake cases as the paper cups will "opened" up during steaming.

These steamed chocolate cupcakes were not too bad. I had modified some of the ingredients. Cutting down a huge amount of the icing sugar, using margarine instead of butter, and replacing the hot water with milk too. The cupcakes did turned out well, soft and moist, but a little not so sweet.. So perhaps I should increase a little more sugar...hehehehe...
The gals loved these cupcakes too. I was glad that they liked it. Mimi had 2 of them and she said it was yummy. My friend who tried the cupcakes said they were delicious as well.

Would you like to try one as well?

Recipe as adapted from the Steamed Cakes by Mdm Zubaidah Bte Chepa

Ingredients:

Yields about 16 medium size cups & 16 mini size cups

250g superfine flour (I use self raising flour)

1 tsp baking soda (omitted)

75g cocoa powder

350g icing sugar (I used 200g)

250g butter (I used margarine)

3 eggs

1 bowl of hot water (I used 250ml cold milk)

Method:

1. Beat butter & sugar until smooth.

2. Add in the egg one at a time, mix well at each addition.

3. Add in the flour+cocoa powder, alternating with the milk. Mix until well blended.

4. Pour batter into the paper cup cases and steam over high heat for about 10mins.

(If you are using my ingredients, you can fill the batter till full as the cupcakes will shrink a little after removing from heat)

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Eggless Passionfruit Cupcakes无蛋百香果蒸蛋糕

 Actually I am having so much fun with Aspiring Bakers theme this month. This "steaming" theme had made me digged for my recipes, of which some are "fun with colors", while the rest are healthy versions.

I had bought the recipe book in JB last weekend, and this book caught my attention, Eggless Cakes & Cookies,  无蛋糕饼, by Chef Jamie Jong. I flipped through the pages and found the recipes quite interesting... So "it" came back home with me...

 Sharing this wonderful recipe I had found inside, it was actually a Green Tea Steamed Cupcake, but I do not have green tea powder at the moment. So I had subsituted with Passionfruit and added a tsp of vanilla essence to enhance the cupcakes flavor.

 These steamed Passionfruit Cupcakes were excellent. No eggs used, plus margarine, it made these cupcakes so healthy... The cupcakes texture was very soft and spongey. Some of the top "huated" part almost dropped out when I was taking them out of the steamer... hehehehe...

 If you could see the fluffiness in this picture...

We all liked it very much.. mostly importantly, it is a healthy cupcake:-D

Recipe as adapted by Jamie Jong, 无蛋糕饼.

Ingredients:

320g self raising flour

1 tsp baking powder (can be omitted)

150g sugar

160ml water

130g margarine

1 passionfruit pulp, about 50g-100g

(1 tsp vanilla essence optional)

Method:

1. Combine sugar, water & margarine in a sauce pan, stir over simmering water till smooth. Set aside and let it cool.

2. Make a well in the centre of the sieved flour+baking powder, pour the liquid mixture slowly and mix till well blended.

3. Pour mixture into paper cups about 80%, steam for 12-15mins.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

Eggless Peach Cake ( Vegetarian)

I came across this eggless cake recipe yesterday, and I thought, this is quite interesting...

No eggs... And I thought, perhaps I can also change the butter to margarine instead. Making this cake, an eggless one, no cholestrol, and low-fat... How about that? A healthier choice for now???

I have used a 20cm cake tin to bake this cake. The texture of the cake while it was being baked, does not seems to be that pleasant. I was wondering, how would this cake turned out, since it's eggless plus using margarine...

Well, in fact, my worries are rather uncalled for, as this cake was suprisingly delicious!!!

Despite being eggless, the cake texture was quite good, you can get the crumbly cake texture, sweetness was just nice. And Mimi had a slice herself. She said it was yummy:-D

Here is the recipe as adapted from Alex Goh:

Ingredients:

(A)

200g butter

160g sugar (150g)

(B)

200g milk

1 tsp vanilla essence

(C)

240g plain flour

1 3/4 tsp baking powder

Method:

1. Cream (A) until light.

2. Add in (B) in graduation, whip till light and smooth.

3. Add in (C), mix well until well-blend.

4. Pour it into 20cm round mould.

5. Bake at 180C for 50 mins. Set aside to cool. (I use 200C)

Decorate as desired:)

Have fun!!!