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Wednesday, October 3, 2012

Moist Chocolate Cupcakes





















Made these today and i am really satisfied with the results.The choco taste might not be as strong as the one i usually bake but it is slightly softer and moist.I guess its the amount of milk used.They were a perfect combination with pieces of choco mint chocolates in them.(thanks to a member of MFWL group who inspired me to place them in the cupcakes.)

So if you are looking for a milder taste of chocolate cupcakes with a surprise(the choco mint inside.)This is the right one for you.

Makes:
  • 12 mini cupcakes

You will need:
  • 63g softened butter
  • 70g sugar (original recipe was 80g)
  • 80g plain flour
  • 13g cocoa powder
  • 1/4 of 1/4 teaspoon coffee paste
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 60g milk
  • 6 pieces of choco mint chocolate(i am using Andes.),broken into 1/2
The Preparation:
  1. Sift flour,cocoa powder,baking powder and soda.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg and mix well.
  4. Add coffee paste and milk,mix well.
  5. Stir in (1.) with a spatula,mix well.
  6. Fill up 1/4 of the liners,drop the chocolate in,fill the liners with more batter to 3/4 full.

The Baking:
  1. Bake in a preheated oven for 180 for 20-25 minutes or till cooked.
  2. Cool on rack.

Original recipe from:Moist Chocolate Cupcakes from Fabulous Cake Business by Alex Goh

~Indulge in what we make at DeQueenKitchen~


Egg Tarts II





















This is my second attempt on egg tarts.Taste much nicer than the 1st attempt as the crust this time is thinner and less sweet.I will try to make the crust even thinner in future. ;) I had adjusted my previous recipe a little.

Makes:
  • 24 mini tarts

You will need:

(A)Pastry
125g cold butter
55g icing sugar
225g plain flour
1 egg,whisked slightly
1/2 teaspoon vanilla essence
(B)Custard
280g milk
160g sugar
3 eggs
2 teaspoon vanilla essence

The Preparation:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup.

  • Remove the dough from the fridge and cut into equal portion.
  • Press the dough into the moulds.(No need to grease.)
  • Pour the custard mixture into the moulds.

The Baking:
  1. Bake for about 15-20 minutes at 200°C till custard puffs up.
  2. Remove from oven and leave on cooling rack.
  3. Unmould with care when slightly cooled.
  4. Serve warm or chilled.

Tips:
~Indulge in what we make at DeQueenKitchen~

DeQueen Chocolate Cupcakes


















I adjusted my butter cake recipe to this!Ha! I like this a lot so i made this for my friend's son 1st birthday.And she feedbacked to me that they were very well received! Give it a try and let me know what you think!

Makes:
  • 12 mini cupcakes

You will need:
  • 63g softened butter
  • 50g sugar
  • 63g plain flour
  • 1.5 tablespoon cocoa powder
  • 1/2 teaspoon chocolate emulco
  • 1/4 vanilla essence
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 25g milk

The Preparation:
  1. Sift flour,cocoa powder,baking powder and soda.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg and vanilla essence,mix well.
  4. Add emulco and milk,mix well.
  5. Stir in (1.) with a spatula,mix well.
  6. Fill up liners with batter,3/4 full.

The Baking:
  1. Bake in a preheated oven for 180°C  for 20-25 minutes or till cooked.
  2. Cool on rack.

~Indulge in what we make at DeQueenKitchen~