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I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

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Thank you!

Saturday, December 29, 2012

Mini Doughnuts Using Doughnut Maker

Never thought of getting this maker cos never see it at stores(or maybe i did not keep a lookout.)
Then....i saw it at Isetan BKK. Was hesitant to get it at first but after Mum psychoed me to get it(and offered to pay for it as well,lol!) and seeing Missy enjoying those mini doughnuts we bought for her,i decided to get one.

Its very to use and cooks very fast.The promoter provided a paper with recipes on it but i did not followed it cos they were all in cups! Its 10pm and i am too lazy to do the conversion. So i followed the recipe in the manual instead.I added a bit of vanilla extract and walah~ Mini Doughnuts ;) Glazed some,snowed some and left the rest untouched,all packed for tmr's breakfast!

I am not sure if this recipe can be used if you decided to bake them in the oven.(Do let me know if it works after you tried.) Also you might want to try using pancake mix for this maker,well i don't know. Everything needs to be tried in order to know ya? ;)

Also you can decorate the doughnuts with toppings you desired(eg.:melted chocolate,glaze,sugar,etc) and you can also flavour them or add fruits to them! ;)

  • 28 mini doughnuts

You will need:
  • 75g plain flour
  • 50g sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 75g milk
  • 1 egg
  • 2 tablespoons canola oil/melted butter

  • Glaze
  • Snow Powder
  • Melted Chocolate
  • Fruits
  • Jams
  • Or any topping/fillings you desire.

The Preparation & The Cooking:
  1. Combine dry ingredients in a mixing bowl.
  2. Add in milk,oil/melted butter,egg and vanilla extract.
  3. Mix well till batter is smooth.
  4. Fill each hole with 1 dessert spoon of batter.
  5. Close the lid and cook for 3 mins.
  6. Remove from maker and leave to cool on rack before decorating.

~Indulge in what we make at DeQueenKitchen~

Tuesday, December 4, 2012

Butter Cake III

Butter cake using atas butter:Echire! Decided to get 2 small blocks to try after hearing my fellow members at MFWL raving about it. Thanks to Candy for helping me to purchase and delivering!

The taste of the butter cake made out of this atas butter is really nice.It has a tinge of sweetness in the butter itself that makes it very unique and most important it is not oily.You can't find this in other normal butter. I guess i will make my butter cakes with this butter in future! (i don't make butter cakes very often so its ok! ha!)

I am using a recipe from Wendyinkk blog but i reduced the sugar slightly,added more butter(i used unsalted instead) and halve the recipe.It yields a soft,moist,fluffy cake. =)

Edited:If you are looking for a soft and fluffy butter cake like this but with a even more buttery taste,try this!! I personally felt its almost a draw and i use both recipes as and when i crave for light/heavy tasting butter cake.

  • 6" by 6" square tin

You will need:

Egg Yolk Mixture:
  • 125g butter,softened
  • 65g sugar 
  • 2 egg yolks
  • 30ml milk
  • 1/2 teaspoon vanilla extract
  • 100g self raising flour,sifted

Egg White Mixture:
  • 25g sugar
  • 2 egg whites

The Preparation:
  1. Cream butter and sugar(65g) till pale and fluffy.
  2. Add egg yolks,one at a time,mix well.
  3. Add vanilla extract,mix well.
  4. Add milk and flour,alternate,ending with flour.
  5. Whisk egg whites with sugar(25g) till stiff.
  6. Fold in (5) into (4) in batches.
  7. Pour into a lined/greased tin.

The Baking:
  1. Bake in a pre heated oven for 20 minutes at 180°C then reduce to 160°C for 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before overturning onto a cooling rack.

Original recipe from:Mrs NgSK Butter Cake by Wendy

~Indulge in what we make at DeQueenKitchen~

Blueberry Crumble Muffins

I am not a berries lover as i dislike sour stuff.But this muffin though it consists of blueberries,i love it! The sweetness of the crumbs is a perfect combination with the blueberries in the muffin.And perhaps the blueberries my mum bought aren't as sour as those i buy.
This recipe shared by Jasmine from my fb group is very well received.And friends and neighbours who tasted them gave thumbs up as well.Definitely a keeper!

  • 10 muffins

You will need:
  • 190g plain flour
  • 125g castor sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ⅓ cup (about 70g) vegetable oil
  • ⅓ cup (about 70g) milk
  • 1 egg
  • 1 cup fresh blueberries,wash and pat dry
  • 75g brown sugar
  • 2 tablespoons plain flour
  • 1 tablespoon butter,softened
*rub sugar and flour into the butter till resemble breadcrumbs

The Preparation:

  1. Sift the flour,salt and baking powder.
  2. Add sugar,combine well and set aside.
  3. Use 1 tablespoon of (2) and add into the blueberries,combine well.
  4. Mix egg with oil, milk and vanilla extract.
  5. Fold (2) into (4).
  6. Fold in the blueberries.
  7. Fill muffin liners 2/3 full.
  8. Sprinkle topping.

The Baking:
  1. Bake in a pre heated oven for about 25-30 minutes at 200°C.
  2. Cool on a rack.

Original recipe from:Blueberries Crumb Muffins by Jasmine Lee Goh
~Indulge in what we make at DeQueenKitchen~

Lychee Muffins

Jenny from my fb group shared this recipe with us some time ago.Then Candy was telling me how nice they were and the way she described them made me yearning to bake some.So i went to get a can of lychee and walah! Love the texture and taste,would be perfect if there is a stronger lychee taste.


  • 6-8 muffins,depending on size.

You will need:

  • 120g cake flour
  • 90g sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 130g canned lychees(tear into small pieces and pat dry)
  • 80g melted butter
  • 1 egg
  • 1 teaspoon vanilla extract (i will add 1/2 teaspoon extract and add 1/2 lychee essence in future.)
  • 4 tablespoon lychee juice (from the can of lychees)

The Preparation:

  1. Sift flour,salt and baking powder.
  2. Toss 3/4 of the lychees to (1).Toss lightly to coat.
  3. Whisk egg and sugar till it triples it volume or till thick.
  4. Stir in vanilla extract,juice and butter.
  5. Fold in (2) into (4) gently.
  6. Set mixture aside for 30 minutes.
  7. Fill muffin liners 3/4 full and sprinkle remaining lychees on top.

The Baking:

  1. Bake in a pre heated oven for about 25 minutes or till cooked at 170°C.
  2. Cool on a rack.

Original recipe from:Lychee Muffins by Jenny Tiong.
~Indulge in what we make at DeQueenKitchen~

Chocolate Chiffon Cake

Made my hubby a chocolate chiffon cake with chocolate swiss meringue buttercream this year.I am glad that he is so happy with the look and the taste.

Priscilla first introduced me to the combination of chiffon and smbc.From then onwards,i make my cakes with this perfect combination with a traditional taste and feel(remember those slices of cakes you received during your relatives/friends wedding?)

I am using the chocolate chiffon recipe from her blog,(she tweaked from my hokkaido chiffon ha!) but I replaced milk with chocolate milk for stronger chocolate taste.Sedap!

  • 5 inch round cake tin

You will need:

Egg yolk mixture:
  • 30g cake flour
  • 5g cocoa powder 
  • 25g oil
  • 30g chocolate milk
  • 2 egg yolks
Egg white mixture:
  • 2 egg whites
  • 30g sugar
Chocolate swiss meringue buttercream:
  • 135g butter,softened
  • 85g sugar
  • 50g chocolate chips,melted
  • 2 egg whites
*for method of making,please refer to this.

The Preparation:

  1. Sift flour and cocoa powder.
  2. Hand whisk egg yolks,oil,milk till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to soft peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into a ungreased cake tin.

The Baking:

  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.

Original recipe from:Chocolate Chiffon by Priscilla

~Indulge in what we make at DeQueenKitchen~

Chocolate Chip Cookies


After making these,i am still looking for famous amos alike cookies.I wanted a texture that is crunchy and melts in the mouth.The ones i made were good but i wanted more.Then i found this recipe.It spreads quite a lot thus it doesn't hold its shape but the taste and texture is something i really like. Do give it a try! =)
  • about 50 bite sizes

You will need:
  • 150g plain flour
  • 45g corn flour
  • 125g butter,softened
  • 60g brown sugar
  • 75g castor sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • A pinch of salt
  • Chocolate chips
The Preparation and Baking:
  1. Sift flour,salt and baking soda.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg and vanilla extract.
  4. Add (1) till well combined
  5. Add chocolate chips.
  6. Chill dough for 30 minutes.
  7. Roll dough into small balls.*I freeze rolled doughballs for about 10 minutes to prevent too much spreading.
  8. Bake at 180°C for 15-20 mins.
  9. Rest on tray for a minute before removing to cool on rack.
~Indulge in what we make at DeQueenKitchen~


My 100th post!! In 9 months,i actually posted 100 entries! So is it a lot or very little?Ha!

Anyway,here i present a recipe of a lovely french cake-Madeleine.Also one of my mum's favourite cake.I tried making them some time ago after looking at the pics here.The taste is good with a slight tinge of lemon but its a little hard and crumbly.I am not sure if not leaving it to rest enough is the reason(from 12 hours to 2 hours,ok..i should not have done "shortcuts"~=p).Maybe i should try again soon.I did managed to get the signature hump though. =)


  • about 8 pieces

You will need:

  • 50g cake flour
  • 50g icing sugar
  • 50g melted butter
  • 15g ground almond
  • 1 egg
  • 1/2 grated lemon zest (omit if you do not want lemon taste.)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

The Preparation:

  1. Sift flour and baking powder.
  2. Whisk egg and icing sugar.
  3. Add lemon zest and ground almond,whisk till soft peak.
  4. Fold in 1. 
  5. Stir in melted butter,bit by bit.
  6. Add in vanilla extract.
  7. Refrigerate the batter for at least 12 hours.(important!)
  8. Brush melted butter onto madeleine mould and sprinkle some flour on it.
  9. Remove batter and pour into mould(1/2 filled).*Tip:use a piping bag

The Baking:

  1. Bake in a preheated oven at 200°C for 3 minutes.
  2. Reduce to 180°C for 10-15 minutes or till cooked.
  3. Unmould and cool on rack.

Original recipe from:Madeleines by Hearty Bakes
~Indulge in what we make at DeQueenKitchen~

Pineapple Tarts (Melt in your Mouth!)


Getting ready for Chinese New Year! I like this recipe a lot as it is very fragrant and melts in the mouth.It does not need much adjustment and the dough is really easy to handle.However,the filling i bought(from some random supermarket) is not really nice,i guess i need to go to Ailin Bakery to get some as recommended by Angelyne. =)

  • 50 tarts

You will need:
  • 200g plain flour
  • 25 g corn flour
  • 1/8 (heaped) teaspoon salt
  • 140g cold, unsalted butter (cut into small cubes)
  • 1.5 egg yolks, beaten
  • 1.5 tablespoon cold water
  • 3 tablespoons icing sugar
  • 1/4 teaspoon vanilla extract
  • Pineapple filling
*For glaze, mix 1 egg yolk + 1 tbsp water

The Preparation:

  1. Sift flour,icing sugar and salt.
  2. Rub butter into flour mixture until resemble breadcrumbs.
  3. Beat egg yolk,cold water and extract.
  4. Add 3 into 2 until combined.(Do not knead.)
  5. Chill for 10 minutes,covered.
  6. Roll out into desired shape/press into mould,add filling.

The Baking:
  1. Bake in a preheated oven at 160°C for 20-25 minutes or till cooked.
  2. Cool on rack.

Original recipe from:Pineapple tarts-Buttery-Melt in your mouth by The Little Teochew

~Indulge in what we make at DeQueenKitchen~