The Baking Diaries since March 30th, 2011
Name's Bianca. 16. Hong Kong. This page is dedicated to the food i make! my flickr page: www.flickr.com/photos/bakingexplosion. people here since May 26 2012!
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blue christmas cupcakes!
chocolate and vanilla cupcakes with buttercream frosting
recipe: makes 12 cupcakes
- 1/2c + 3/8c flour
- 1 cups sugar
- 3/8 c cocoa powder
- 1 tsp baking soda
- 1/2tsp baking powder
- 1tsp salt
- 1 c milk
- 1/4c oil
- 1 egg
- 1 tsp vanilla
- 1c hot water
180C.
Sift flour, baking powder, baking soda, salt, cocoa powder. Mix in sugar and mix until combined.
Beat milk, oil, eggs, vanilla. mix in with the dry ingredients and beat until combined. Slowly add hot water and beat. It should be a pretty thin batter, but not water like consistency.
Pour in cupcake liners, Fill 3/4 full (or even less if you don’t want it to rise too high) and bake for 20 minutes. Once it’s done take out and let it cool.
Vanilla Variation: replace cocoa powder with flour, and reduce the sugar to 3/4c
Frosting:
180g butter softened
1c icing sugar
1tsp vanilla
blue food colouring
beat butter until creamy, sift in icing sugar and beat (you may need more, depends on how sweet you want it to be). Add vanilla and beat. Beat in a few drops of colouring.
Frost and decorate cupcakes
(Source: Flickr / bakingexplosion)
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blue christmas cupcakes!
chocolate and vanilla cupcakes with buttercream frosting
recipe: makes 12 cupcakes
- 1/2c + 3/8c flour
- 1 cups sugar
- 3/8 c cocoa powder
- 1 tsp baking soda
- 1/2tsp baking powder
- 1tsp salt
- 1 c milk
- 1/4c oil
- 1 egg
- 1 tsp vanilla
- 1c hot water
180C.
Sift flour, baking powder, baking soda, salt, cocoa powder. Mix in sugar and mix until combined.
Beat milk, oil, eggs, vanilla. mix in with the dry ingredients and beat until combined. Slowly add hot water and beat. It should be a pretty thin batter, but not water like consistency.
Pour in cupcake liners, Fill 3/4 full (or even less if you don’t want it to rise too high) and bake for 20 minutes. Once it’s done take out and let it cool.
Vanilla Variation: replace cocoa powder with flour, and reduce the sugar to 3/4c
Frosting:
180g butter softened
1c icing sugar
1tsp vanilla
blue food colouring
beat butter until creamy, sift in icing sugar and beat (you may need more, depends on how sweet you want it to be). Add vanilla and beat. Beat in a few drops of colouring.
Frost and decorate cupcakes
(Source: Flickr / bakingexplosion)
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Rainbow cake!!
Recipe: one 8 in cake +6 cupcakes. Although if you want just cake use 8in, but put more quantity of colours. The The colouring can be omitted for just vanilla cake. -it’s taste is very good for vanilla cake.
3c flour
1.5tbsp baking powder
235g butter softened
1 1/2c sugar
4 eggs
1 tbsp vanilla
1c milk
For rainbow cake: red, orange, yellow, green, blue, purple food colouring. (the amount depends on how concentrated your colouring is, and how concentrated you want the colour to be. I put a few drops in for each.
180C. Line bottom with baking paper, oil sides.
Sift flour, baking powder, mix.
Beat butter until creamy and smooth, add sugar, eggs, vanilla. Beat.
Alternate flour mixtureand milk, starting and ending with flour.
For rainbow cake: separate batter into 6 bowls, one bowl (for purple) should ahve more than any other bowl (because you’ll put this at the bottom of cake pan, and if you donth ave enough the other colours will cover the purple. trust me). The quantity of each bowl should go in descending order, so one bowl has most batter (for purple), then blue, then green…with one bowl with the least (red.)
If you want the colours to be the other way around, so bottom is red, then orange, and whwat you see on top is purple. Thats fine too.
Add the colourings to each bowl, mix.
For the cake: Add huge huge spoonfuls of purple on the bottom of cake pan which is lined with baking paper. Tap cake mould on bench so that the colour spreads bit more to the side. Then add the next colour (blue), add enough so that it covers most of the purple, but a rim of purple can still be seen. Tap the cake mould. Repeat for other colours. At the end you should end up with big red colour in the centre, covering the orange, and the orange covering the yellow etc.
If you’re doing the other way around, you’ll see purple in the center on top, covering the blue, which covers the green…and the outer most rim is the red.
For cupcakes- its much simpler. add a small spoonful of purple on the bottom (SMALL- or else you wont have enough space for other colours), spread so that it covers entire cupcake liner. Add some blue…and then finally red on top.
To get that swirl effect (not the layered colour on) use the method for the cake one. Where u add a drop of the purple, then a drop of the blue…but don’t spread it.
Bake for 25 min around.
(Source: Flickr / bakingexplosion)
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Rainbow cake!!
Recipe: one 8 in cake +6 cupcakes. Although if you want just cake use 8in, but put more quantity of colours. The The colouring can be omitted for just vanilla cake. -it’s taste is very good for vanilla cake.
3c flour
1.5tbsp baking powder
235g butter softened
1 1/2c sugar
4 eggs
1 tbsp vanilla
1c milk
For rainbow cake: red, orange, yellow, green, blue, purple food colouring. (the amount depends on how concentrated your colouring is, and how concentrated you want the colour to be. I put a few drops in for each.
180C. Line bottom with baking paper, oil sides.
Sift flour, baking powder, mix.
Beat butter until creamy and smooth, add sugar, eggs, vanilla. Beat.
Alternate flour mixtureand milk, starting and ending with flour.
For rainbow cake: separate batter into 6 bowls, one bowl (for purple) should ahve more than any other bowl (because you’ll put this at the bottom of cake pan, and if you donth ave enough the other colours will cover the purple. trust me). The quantity of each bowl should go in descending order, so one bowl has most batter (for purple), then blue, then green…with one bowl with the least (red.)
If you want the colours to be the other way around, so bottom is red, then orange, and whwat you see on top is purple. Thats fine too.
Add the colourings to each bowl, mix.
For the cake: Add huge huge spoonfuls of purple on the bottom of cake pan which is lined with baking paper. Tap cake mould on bench so that the colour spreads bit more to the side. Then add the next colour (blue), add enough so that it covers most of the purple, but a rim of purple can still be seen. Tap the cake mould. Repeat for other colours. At the end you should end up with big red colour in the centre, covering the orange, and the orange covering the yellow etc.
If you’re doing the other way around, you’ll see purple in the center on top, covering the blue, which covers the green…and the outer most rim is the red.
For cupcakes- its much simpler. add a small spoonful of purple on the bottom (SMALL- or else you wont have enough space for other colours), spread so that it covers entire cupcake liner. Add some blue…and then finally red on top.
To get that swirl effect (not the layered colour on) use the method for the cake one. Where u add a drop of the purple, then a drop of the blue…but don’t spread it.
Bake for 25 min around.
(Source: Flickr / bakingexplosion)
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Vanilla Swiss Roll with Vanilla cream
credits!
Recipe: makes 1 8x8 cake AND 1 27x20cm pan (which is what you want, 8x8 is just leftover)
120g egg white
60g sugar
80g yolk
20g sugar
60g oil
60g milk
80g flour
bking powder 1/2 tsp
1/4 tsp baking soda
vanilla cream: 200g cream, 20g sugar,1/2 tsp vanilla, 1/4 tsp rum
180C. Line pans with baking paper ,Beat whites until foamy, add 60 sugar, beat until soft peaks. Set aside
Beat yolks until foamy, add sugar, whisk until pale and yellow. Pour in milk and oil. Sift in flour, baking powder, soda. Fold in meringue. Pour mixture into 8x8 pan until you see the thickness is about 2cm. Leftover, pour in 27x20cm pan.
Separately (another occassion) if you want a more moist but not rollable and will break so not suitable for swiss roll sponge pour everything into 27x20cm pan. It is amazing, that sponge, suitable only for tea snacks.
Bake 15minutes. Cool. Do not roll or do anything with it.
Vanilla Cream: Beat cream until foamy, gradually add sugar, beat until soft peaks, add vanilla and rum, beat until stiff.
Spread cream on sponge. Roll. Decorate with melted chocolate.
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arborio rice pudding, who knew rice could be so yummy
credits!
recipe:
1c water
1/2c arborio rice
2c milk
1c cream
25g butter
1tsp vanilla
Put all ingredients in saucepan, heat until boil, then turn the heat down to a simmer. Simmer for 30 minutes. Serve immediately. Can eat with nuts, raisins, raspberries etc.
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devil’s food cupcakes with swiss meringue vanilla frosting
credits!
Recipe: makes 32 cupcakes
3/4c cocoa sifted
3/4c hot water
1tsp baking soda
2tsp baking powder
350g butter softened
4.5 eggs
2 1/3 cup sugar
1c sour cream
2tbsp vanilla
Swiss meringue frosting
5 whites
1c sugar
452g butter softened, cut into cubes
2tsp vanilla
180C. Mix cocoa with hot water, stir until smooth paste. Set aside.
Sift baking powder, baking soda, flour together. Beat butter with sugar until soft, add eggs, vanilla. Beat in half of flour mixture, then alternately mix in the sour cream and beat in rest of flour mixture. Beat in cocoa paste. Fill cupcake liners. Bake 35 minutes.
Swiss meringue buttercream: Combine whites and sugar in bowl over simmering water, whisk until 65C. Remove from heat, beat until bowl is warm to touch, and whites are cool. Mixture should be very stiff and thick, gradually beat in few cubes of softened butter, then finally beat in vanilla. Put in piping bag, pipe.
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