Moist chocolate cupcake

 with creamy chocolate frosting...

 Order frm my colleague for her prayer gathering...tq Daxxxx

Creamy Chocolate Frosting

ingredients:

2 3/4 cups icing sugar

6 tbsps cocoa powder

6 tbsps butter

5 tbsps evaporated milk

1tsp vanilla extract

1. In a medium bowl,sift together icing sugar and cocoa powder, set aside.

2. In another bowl cream butter until smooth, then gradually beat in sugar mixture alternately with milk. Blend in vanilla. beat until light and fluffy.

Red velvet cupcake

 TQ Jess for your repeat order....

Vanilla cupcake with cheddar cheese topping

 My Gawai cupcake....

tis is my Gawai presentation....

Red Velvet Cupcake

Cuppies for Cend's birthday....

Red Velvet Cupcake

Order frm Jess..Kid version.....TQ Jess

Red Velvet Cupcake

Repeat order frm Corn .......TQ Corn

Red Velvet Cupcake

 For a little girl's birthday....happy birthday girl...

Red Velvet Cupcake

Pink Velvet Cupcake

Red Velvet Cupcake

 tis red tingy again...again

Carrot Cupcake

Steamed Sponge Cupcake

Recipe:

4 eggs (medium)
200g sugar
230g hong kong flour
75g 7UP drink

Beat egg using high speed

Fold in sugar, continue to beat till white and fluffy

Fold in flour, use spatula to mix

Add in 7UP drink and mix well

Quickly sprinkle a handful of sugar on the surface of the mixture(to get a nice crack effect)

Steam in boiling water for 30 mins

Rainbow Butterfly cupcake

 Ingredients:
1 1/2 cup flour
2 tsp b.powder
pinch of salt
115 gms butter
3/4 cup castor sugar
3 egg white(size B)
1 tsp essence vanilla
3/4 cupfresh milk

 Procedure:
Sieve flour, b.p & salt(put aside)
Preheat oven to 170c
Ready papercups

Beat butter with sugar till smooth
Fold in egg white and ev continue beating
Slow down mixer to the lowest beat, fold in flour alternately with fresh milk.
Divide batter into 6 parts and colour
Using piping bag, pipe different colour batter into papercups till full.
Use satay stick to make one round swirl on top of the cupcake.
Bake for 25 mins till cake is cook.

 For butterfly:
Cut the surface of the cupcake and cut it into half.
Pipe cream on top of the cupcake.
Arrange the cut surface cupcake on top on the cream.
Decorate beads as butterfly body.

 Buttercream:
80 gm butter
250 gms creamwell
1/2 cup icing sugar
1/4 cup golden syrup

Beat butter and creamwell till fluffy and white.
Sift icing sugar. Fold in icing sugar and golden syrup.
Mix well using a spatula.
Using piping bag and selected nozzle, pipecream on top of cake.

Red Velvet cupcake

 B4 deco...cream cheese topping....

 Alphabet chocs...

 Ingredients:
(A)
375 gm flour
20 gm cocoa powder
1 tsp baking soda

(B)
170 gm butter
350 gm castor sugar
2 tsp vanilla essence
3 eggs(A)

(C)
350 ml UHT whipping cream
1 tbsp vinegar(i put 1 tsp)
2 1/2 tbsp red colouring
(mix the above and let it stand for 10 mins)

Topping
250 gm cream cheese
80 gms icing sugar
1 tsp vanilla essence
180 ml UHT whipping cream

Procedure:

Preheat oven to 180c...ready papercups

Mix ingredients A, put aside

Beat ingredients B till fluffy, fold in egg one by one, follow by ingredients A and ingredients C alternately. Beat thoroughly.

Scoop batter 3/4 full into papercup and bake for 20-25 mins.

Creamcheese:

Beat cream cheese with sugar till soft, fold in essence and whipping cream slowly and mix till smooth.

Pipe on top of cupcake and decorate as you wish.