BeautyMe Love Recipes

BeautyMe Love Recipes

Thursday, February 16, 2017

Softest Bread Ever


I chanced upon this recipe in Facebook from The Stay At Home Chef and gave it a try. Wow, it is such a simple and easy recipe I ever came across so far, just adding all ingredients together and mix with dough hook (no hand kneading required at all). The only downside is the waiting time for it to rise ie 90 mins + 60 mins in total but worth the wait. I am falling in love with bread making, enjoy looking at them rise and bake to perfection. Great satisfaction and motivation!

I have halved the quantity for the ingredients as stated below since it is able to yield a lot already. The bread can be kept for more than 3 days and it is still soft.

With modifications :

Ingredients

250ml warm milk
1 tbsp instant dry yeast
30g sugar
1 tsp salt
45g butter (softened)
1 large egg
400g plain flour or bread flour
1 small cube butter (for brushing)

Optional
2 tsp pandan paste
2 tbsp cocoa powder  

Directions

 1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
2. Add 3/4 of flour and using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range and add the remaining 1/4 of flour. The dough mixture should be slightly sticky and soft. Add more flour until the dough pulls away from the sides of the bowl. (The amount of flour you add in bread making is always an approximation and you should go by feel).
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
4. Lightly grease a baking sheet. Punch down the dough and form into rolls. Cover and let rise 1 hour.
5. Preheat oven to 180 - 190 Deg C (depending on your oven) and bake the rolls for 12 to 14 minutes, until lightly browned.
6. Remove rolls from oven and brush with melted butter.

Tuesday, February 14, 2017

Non Bake Jelly Cheesecake

video

I am honored to have my 2nd recipe done up professionally by Share Food Singapore. 
Great achievement to me!

Sunday, February 12, 2017

Orange Craberry Cake


This was my recent attempt to work on my Egg White folding method by making this Orange Cranberry Cake. However, I over whisked the egg white and the cake did not rise as expected but the relieving thing was that it did not have a thick "kaya" layer at the bottom as compared to my previous bakes. The cake was quite compact like pound cake and  it was surprisingly well accepted by my kids. I guess practice makes perfect and I must continue to improve on this.

Ingredients

180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g Orange juice

210g egg whites
70g sugar

Orange Zest
Dried cranberries

Directions

1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. Pour half the batter, sprinkle dried cranberries and orange zest, follow by pouring the rest of batter over it.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

Thursday, February 9, 2017

Pineapple Crumbles


I still had a small amount of pineapple fillings which were left after making CNY pineapple tarts, so I decided to experiment making something like apple crumbles but replaced apple with pineapple fillings. Surprisingly, it turned out to be a nice combination, crusty for the base and crunchy with the crumbles on top. Good to play around with ingredients and you never know the final product might be fantastic.

Ingredients

Biscuit Base (A)
180g plain flour (sifted)
125g butter (softened)
60g castor sugar

Pineapple fillings (B)
Ready made Pineapple Fillings (from Phoon Huat)

Crumble topping (C)
100g plain flour (sifted)
100g walnut (chopped)
65g butter (softened)
50g caster sugar

Directions

1.Biscuit Base : Preheat oven to 180 deg C. Mix (A) into dough and pour into a 9" square baking pan, press dough evenly. Poke with fork and bake for 20 mins.
2.Spread pineapple fillings onto baked biscuit base.
3.Crumble topping : Use finger to mix (C) till crumble and sprinkle on the top of pineapple fillings, then bake at 150 deg C for 60 mins.

Sunday, February 5, 2017

Banana Walnut Cake


My neighbour given me a bag of roasted walnut and so I decided to make this Banana Walnut Cake for kids's breakfast tomorrow.

Friday, January 27, 2017

Egg White Cakes



I was cracking my head what to do with my leftover egg whites from making all the pineapple tarts for CNY. (I still have alot even after making Almond crisps). When I came across Bake for Happy Kids's post on Very Moist Egg White Mocha Marbled Butter Cake, I was so elated that this was going to help me clear my balance egg whites. I decided to modify the recipe and came up with 4 different flavoured cakes. However, Pandan and Coffee cakes did not turn out nicely, probably because I over mixed the batter and there was a thick layer at the bottom but luckily the top can still be eaten. It was indeed a marathon with one cake after another in 1 day and I also had the opportunity to practice on my egg white folding method which I always had a problem with. I gave the Hershey Chocolate Cake to my neighbour and their feedback was good and I like the Orange Cake with it's soft and airy texture. Great to have this chance for experiments with all egg whites used up :)

With modifications :

Ingredients

180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g evaporated milk

210g egg whites
70g sugar

Coffee Cake:
10g instant coffee dissolve with 4 tbps hot water

Pandan Cake:
2 tsp Pandan paste

Hershey Chocolate Cake:
10g Hershey Cocoa Powder dissolve with 4 tbsp hot water

Orange Cake:
180g Orange juice (replaced evaporated milk)
Orange Zest

Directions

1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and evaporated milk (for orange cake, replaced with orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. For coffee cake : scoop a small portion of mixture in a bowl and add the coffee mixture.
For Hershey Chocolate cake : scoop a small portion of mixture in a bowl and add the chocolate mixture.
For Pandan Cake : Add pandan paste into the butter mixture
7. Pour plain batter and coffee or chocolate batter alternatively into baking pan. Use a knife to cut through the batter a few times to create swirling patterns.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

Wednesday, January 25, 2017

Almond Crisps (2017)


Time of the year when I had so much egg whites left after making all the pineapple tarts and I will bake my favourite Almond Crisps. This time, I made some a little too thick and thus not as crunchy as compared to those thinly spread and baked to darker brown. Will take note for next year bakes.

German Cookies (Orders 2017)


Another great accomplishment for an order of German Cookies. Very satisfied with the overall packaging and a personalized tags. 

Monday, January 23, 2017

Florentine


This is my first time tried making these Florentines and it was indeed so easy to make. I just had to follow the instructions on the packaging, adding all ingredients together and mix. The challenge was to spread the mixture evenly on the tray so it can bake to the same tone of brown. Also need to take note to cut them with a pizza cutter when it is still warm as once it has cooled down, you will not be able to cut into rectangular shapes easily.

Ingredients

500g Florentine powder
250g almond flakes
200g melon seeds
200g dried cranberry

Directions

1. Add all ingredients together and mix well.
2. Mix well and spread evenly on baking tray.
3. Bake at 160 Deg C for 15 mins or till brown.
4. Use a pizza cutter and cut out in rectangular while still warm.
5. Cool and put into airtight containers.

Saturday, January 21, 2017

Brownies (Orders 2017)


It was a great opportunity to receive this order of Brownies for a 21st Birthday Party. Glad that the feedback was good and it motivated me to improve on my bakes.  

Monday, January 16, 2017

Pineapple Tarts (2017)

It was the time of the year again to bake Chinese New Year cookies and pineapple tarts were definitely in my To Do List. I also joined in the fun by making some Chickies pineapple tarts for this year. It was really cute and the kids love them. Even though this was not the first time I baked these cookies, but I had a delay in my first few lots, so I will make some notes for my future reference.

1) To make all the dough first, 8 lots which can make about 24 bottles..
2) To weigh the pineapple fillings (5g) 1 day in advance and put in fridge.
3) To bake using 2 layers at a time with 3D fan mode at 160 Deg C. Start with 10 mins and turn the tray for the next 8 mins.
4) For egg wash, 2 eggs with 2 tbps spoon of egg white taken out and add few drops of oil. Drain the egg mixture before use.
5) Use the smallest heart punch for the decor on top of tarts. 
6) Use 6 trays (2 trays at a time) for back to back baking.

Ingredients

300g Buttercup
50g SCS
100g condensed milk
1 tsp glucose (optional)
510g plain flour
2 egg yolks

1 pkt pineapple fillings
150g Organic pineapple juice

Egg wash - 2 eggs with 1 egg yolk and few drops of oil.

Directions

1. Cream butter and condensed milk till light.
2. Add in egg yolk 1 at a time, and beat until well combined.
3. Mix in flour till soft and not sticky dough.
4. Roll pineapple fillings into balls of 5g.
5. For Flower pattern : Flatten the dough and cut out the flower shape with mould. For close up pattern : roll dough into balls of 7g, wrap fillings and roll into a smooth ball.
2. Apply egg wash with a brush and bake at 160 Deg C for 20 mins or till golden brown. 

*Note for my own ref : I used 3D fan mode to bake 2 layers at 1 go (rotating the trays in between bakes)

Monday, January 9, 2017

Chocolate Chips Bread Rolls


I tried this recipe from The Domestic Goddess Wannabe and it was quite easy to follow the instructions. The bread turned out soft and yummy. I have modified the recipe with Chocolate chips instead of Raisins and my kids love it. Will make this bread rolls more often for the kids breakfast.

With modifications

Ingredients

270g bread flour
30g cake flour
1/2 tsp instant yeast
1 egg
30g caster sugar
Pinch of salt
150ml milk, at room temperature
30g butter, at room temperature
100g chocolate chips

1 egg, lightly beaten

80g icing sugar
2 tbps water

Directions

1. Add all the ingredients, except the butter, into the bowl of a mixer. Mix until well-combined.
2. Add the butter and continue to knead until you have reached window pane stage (until it leave the side of mixer bowl).
3. Cover with a piece of damp cloth and proof for about 60 minutes, or until the dough has doubled in size.
4. Punch the air out of the dough and roll into a rectangle.
5. Sprinkle chocolate chips on the dough.
6. Roll the dough as tightly as you can and cut into smaller pieces.
7. Arrange the dough in baking pan (lightly greased).
8. Spray with a little water.
9. Proof for an hour, or until doubled in size.
10.Pre-heat the oven to 170°C. Glaze the dough with egg wash.
11.Bake for 40 minutes, or until golden brown.
12.Allow the bread to cool completely.
13.Make the glaze by whisking together water and icing sugar until you have reached a pourable consistency.
14.Drizzle the glaze on the bread.

Pandan Coconut Butter Cake

I bought a hello kitty baking pan and was very excited to bake with it. So, I decided to bake a pandan coconut butter cake with this pan to see the effect of this pan. However, the HK imprint was quite faded as the cake was too light due to the egg white folding recipe that was required to bake this cake. I will use this pan again with a butter or pound cake to see if it can create a clearer HK imprint. 

Ingredients

250g butter
85g Caster sugar
1 tsp Vanilla paste
A pinch of salt
4 egg yolks
3 tbsp coconut milk
200g plain flour
1 tsp Baking powder

4 egg whites
85g Caster sugar

Directions

1. Preheat oven at 170 Deg C. Line a 8" Square tin
2. Cream butter, sugar, salt and vanilla until light and fluffy.
3. Add in egg yolk one at a time and beat till creamy. Add in coconut milk and mix well.
4. Sift in flour and baking powder and mix well. Set aside.
5. Whisk egg white and sugar till soft peak in another bowl.
6. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
7. Sprinkle chopped walnuts and cchocolate chips over the batter and mix.
8. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

Sunday, January 1, 2017

Sugar Bread


This is another great bread recipe with only sugar on top. It reminded me of my childhood time eating this bread bought from bakery. Successful attempt and it turned out soft and nice. 

Recipe adapted from The Domestic Goddess Wannabe (Diana Gale)

Ingredients

120g full-cream milk
15g condensed milk
30g butter
20g egg, beaten
30 caster sugar
1/4 tsp salt
180g bread flour
20g cake flour
1/2 tsp instant yeast

Some egg, beaten
2 tsp coarse or fine sugar

Directions

1. In a saucepan, over low heat, melt the butter in the full-cream milk and condensed milk. Do not allow the mixture to come to a boil. Allow the mixture to cool.
2. In the bowl of a mixer, add cake flour, instant yeast, sugar and salt.
3. Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage.
4. Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place until the dough has doubled in size, about an hour.
5. Punch the dough down. Transfer onto your work surface and divide the dough into 6 portions. Pull and tuck each portion and roll to shape them into balls.
6. Roll each ball of dough into a rope.Use your hand to hold one end of the rope and twist the other end. Join the ends and pinch to seal.
7. Line the dough in a lightly greased 8×8-inch square baking pan. Spray lightly with water and allow the dough to proof for about 1hr in a warm place.
8. Pre-heat the oven to 170°C. Brush the bread with egg wash.
9. Scatter sugar on the bread.
10.Bake for 17-20 minutes, or until the bread is golden brown.
11.Transfer the bread onto a wire rack to cool completely before storing in an air-tight container.

Thursday, December 29, 2016

Fruit Tarts


It was quite a long time that I made my favorite Fruit Tarts and so I decided to make these for a party on 30 Dec 16. Hope the beautiful colours will pave a fascinating New Year 2017 for everyone.

Christmas Chocolate Cake

I am glad that I had this last order for Year 2016 as I was able to practice making the buttercream for the filings as well as the gnanche which I learnt from my Intermediate Cake Baking Class. I was contemplating on how to design for this cake but luckily it came out naturally and satisfactory. Hope my customer will like the cake as much as I did!

Ingredients

4 eggs (room temperature)
2 egg yolk (room temperature)
110g sugar
Pinch of salt

72g milk
100g self raising flour
20g cocoa powder

Buttercream
150g butter (cubed)
2 egg white
60g sugar
2 tsp cocoa powder

Ganache 
120g whipping cream (I used Enborg)
150g conventure dark chocolate

Directions

1. Preheat oven at 170 deg C.
2. Whisk eggs and egg yolk, sugar and salt till pale and ribbon stage.
3. Add milk, follow by flour and cocoa powder until just combined. Do not over beat.
4. Pour into baking tin and bake for 30mins or until skewer comes out clean.

Buttercream :
1. Cook egg whites and sugar over double boil.
2. Stir with a whisk until sugar dissolves.
3. Take away from heat and beat with electric whisk till stiff peak.
4. Add butter, cocoa powder and beat till creamy.
5. Spread buttercream on cake and decorate as required.

Ganache :
1. Cook whipping cream till boil.
2. Add dark chocolate, stir until completely melts.
3. Leave aside to cool and spread over cake. Decorate cake and keep ready cake in the fridge.

Sunday, December 25, 2016

Chocolate Cake with Coffee Buttercream

I actually planned to make a log cake but due to time constraint, I decided to make this cake for our Christmas Celebration on 25 Dec 16. This is the first attempt making this buttercream by Lucinda and I am glad that it turned out well with only 3 ingredients and easy steps. Will definitely use this buttercream for all my cakes.

Ingredients

4 eggs (room temperature)
2 egg yolk (room temperature)
110g sugar
Pinch of salt
72g milk
100g self raising flour
20g cocoa powder

Buttercream
150g butter (cubed)
2 egg white
60g sugar
1 tsp coffee emulco

Directions

1. Preheat oven at 170 deg C.
2. Whisk eggs and egg yolk, sugar and salt till pale and ribbon stage.
3. Add milk, follow by flour and cocoa powder until just combined. Do not over beat.
4. Pour into baking tin and bake for 30mins or until skewer comes out clean.

Buttercream :
1. Cook egg whites and sugar over double boil.
2. Stir with a whisk until sugar dissolves.
3. Take away from heat and beat with electric whisk till stiff peak.
4. Add butter, coffee emulco and beat till creamy.
5. Spread buttercream on cake and decorate as required.

Christmas Fruits Cake


This is my favourite Fruit Cake that I will always make during Christmas. Without fail, I made this cake specially for myself this year and the cake was as delicious and pretty as past years!

Friday, December 23, 2016

Jelly Cheesecakes (Orders 2016)


I was fortunate to have this opportunity to get some orders for my Jelly Cheesecakes from friends and via Share Food. Also, my 1st attempt using chocolate for the cheesecake (I will used chocolate ganache instead of melting chocolate next time). Feeling blessed for the good feedback for my hard work.

Saturday, December 17, 2016

Kids Baking Class

video

I am very blessed to be able to conduct a Kids Baking Class which I always have hoped for this exposure and another of my dream really came true. We have lots of fun with making Chocolate Muffins and Butter Cookies. I also get to make Chocolate Christmas Tree (placed a pretzel stick on tray, melt white chocolate with green colouring and pipe out the tree design over the pretzel stick).


Monday, December 12, 2016

Chocolate Muffins

video  

I made these Chocolate Muffins for my daughter's friend birthday party on 12 Dec 16 and I decided to make a video clip to share with easy reference. These muffins are easy to make and with the use of Hershey Cocoa Powder, it enhanced the chocolaty taste. Very satisfied with the video clip done :P

Orange Cupcakes

video

I made these Orange Cupcakes as well for my daughter's friend party, equally yummy! Video for easy reference.

Sunday, December 4, 2016

3D Jelly Art


Attended 3D Jelly Art Class by Annie Neo, it was indeed interesting and the Jelly was so beautiful. Great exposure and learning process3!

Friday, December 2, 2016

Carrot Cake - Share Food

video

I am very honored to be given the opportunity to collaborate with Share Food to have my first ever professional video on my Carrot Cake. I was lucky even to be featured in Lian He Zao Bao with a short write-up on my baking passion. Many thanks to Share Food for making all my dreams come true in such a short time. I am indeed appreciative and contented. I will continue to work on more recipes and  share them in my blog. 

Monday, November 28, 2016

Japanese Curry Chicken Cutlets Rice


I am glad that I have another opportunity to provide packed lunch via Share Food. It was indeed a great exposure for me. 

Saturday, November 12, 2016

Non-Bake Strawberry Jelly Cheesecakes



I just love the presentation of these cheesecakes in my favorite Hello Kitty Bottles, with the different layers so nicely proportioned. With some advice from a professional photographer, I was able to capture the most beautiful view of it. Not only did they looked pretty but they also tasted so yummy. They were well liked by my friends who have tasted it. With the platform provided by Share Food, I am able to sell my Cheesecakes comfortably and confidently. More orders coming up for upcoming Christmas season and hope they will like my cheesecakes.

Sunday, October 9, 2016

Waffles


I have always wanted to try making my own waffles but I do not have the Waffle Maker. Recently, my daughter received it as a birthday gift and I was so elated! I cannot wait to try this maker and it really tasted as yummy. No more buying waffles anymore.

Ingredients

2 eggs
300g plain flour
420g milk
120g vegetable oil
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla essence

Optional:
Melted Chocolate
Maple syrup

Directions

1. Preheat waffle maker.
2. Beat eggs in a large bowl with hand whisk until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla until smooth.
3. Brush the waffle maker with some oil. Spread batter into waffle maker and cook until golden brown. Serve with melted chocolate or maple syrup

Saturday, October 8, 2016

Toasted Egg, Sausage and Cheese Baguettes

I was cracking my head on what to cook for lunch and so coincidentally I came across this recipe. It was indeed a no hassle and quick dish to make. I bought the baguettes from a bakery and got all the easy available ingredients from the supermarket. I am glad that everyone enjoyed this special lunch! 


Modifications

Ingredients

8 eggs
80g whipping cream
4pcs sausages (cut into round slices)
150g Mozzarella cheese
Spring onions

2 long baguettes (make a long hollow in the centre)

Directions

1. Preheat oven at 175 Deg C.
2. Mix all ingredients together.
3. Fill the batter into hollow and top with more cheese.
4. Baked for 25 mins or until top turns brown.
5. Sprinkle spring onions and. serve hot.

Sunday, September 25, 2016

Chocolate Bread


I have fallen in love with making bread lately as my friend had given me some great yeast to motivate me. I always had this impression that bread making is not easy with the kneading method. Since I have my bread hook, this was no longer an issue. The only thing is the time taken for it to rise but good food deserves waiting. I had great satisfaction when my bread came out from the oven with the strong aroma that filled my house and the soft texture of the bread that goes so yummy with butter. I am so motivated to try baking different flavours of bread!

Modifcations

Ingredients

450g warm water
2.5 tsp yeast
1/2 tbsp sugar
55g butter (melted)
1 tsp salt
57g sugar
120g evaporated milk
900g bread flour
50g cocoa powder

Melted butter for brushing
Oil to grease mixing bowl

Directions

1. Place yeast and sugar in a small bowl. Pour the warm water over the yeast mixture and let it sit for 15-20 mins.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast is ready, added them together and mix.
3. Pour in 450g of flour and mix with bread hook. Then add 150g of  flour at a time and cocoa powder and mix till the dough is no longer sticking to the sides. It will be ready when your fingers no longer stick to the dough.
4. Take out the dough and grease the mixing bowl with oil. Put the dough into the bowl and cover with warm towel. Let it to rise for 1.5 hours.
5. Punch it down and place on a floured surface. Knead for 2-3 mins.
6. Cut dough into desired shape and place into greased bread pans.
7. Cover with warm towel and let it rise again. Bake at 190 Deg C for 25mins. Brush the op with melted butter and place on a cooling rack.

Coffee Cupcakes

It was a great Sunday morning and I woke up early to get my hands on making these Coffee Cupcakes for breakfast. Cupcakes have never been a difficult bake for me but making the buttercream was a challenge and having coffee flavour in it will be even tougher. Though the buttercream was kind of too sweet for me, the final product was satisfying in look and taste! I am now motivated to move on to the next challenge of making other flavors soon.

Ingredients

120g Vegetable oil
225g Sugar
1 tsp Vanilla Essence
2 Eggs
2. tbsp instant coffee
3 tsp water
1 tsp baking powder
1/4 tsp salt
225g plain flour

Buttercream
225g butter
3 tbsp instant coffee
3 tsp water
345g icing sugar
2 tbsp milk

Chocolate Balls

Directions

1. Preheat oven 180 Deg C. Place cupcake fillers in baking pan.
2. In a large mixing bowl, add in vegetable oil and sugar. Mix well.
3. Add in vanilla and eggs into sugar mixture. Mix till eggs become pale (about 1 min).
4. In a small bowl, add instant coffee and water. Stir until dissolved and add into the large bowl.
5. Add in baking powder, salt and flour and mix till incorporated.
6. Scoop batter into prepared cup fillers and bake for 20 mins or until toothpick comes out clean. Set aside to cool.
7. Buttercream : In a large \mixing bowl, add in butter and mix till blended. In a small bowl, add the instant coffee and water until dissolved. Add the coffee mixture and powdered sugar into the butter mixture, mix well. Add in milk and continue to mix for about 2 mins. The buttercream will be light and fluffy. Place buttercream in piping bag with a straight tip. Pipe swirls on top of cupcakes and top with a chocolate balls.

Sunday, September 18, 2016

Mini Egg Cupcakes


My favourite Egg Cupcakes and this recipe is so easy and no fussy method. A must keep recipe!

Ingredients

4 large eggs
180g sugar
A pinch of salt
180g cake flour
1 tsp baking powder
35g oil

Directions

1. Preheat oven 180 Deg C. Place cupcake fillers in baking pan.
2. Whisk eggs sugar and salt until light and fluffy.
3. Fold in sifted flour, baking powder with a spatula until well combined.
4. Add oil and mix well.
5. Pour into cup fillers and bake fro 20 mins till golden brown.