Experiment Strawberry Cupcakes

Today’s project is an experiment. I baked one batch of regular vanilla cupcakes in my antique mold (again) and added ¼ cups of my home-made strawberry preserves. Then I poked strawberry jam on top of 6 cupcakes only to see what’s coming up.

And it turns out to be a bad idea. The jam sunk under the bottom of cupcakes and stick to the mold base that they were broken when inverted from the mold, leave them all with a hole on the buttock…

But the texture and taste is good except the one without strawberry jam, they were tasted nothing but vanilla. I was hardly recall that it should be strawberry cupcakes. I should add the preserve for another ¼ or ½ cups more… and maybe a little red coloring for more strawberry like…

There’s a little marshmallow whipped cream leftover from my last project. And I frost those cupcakes with a tiny dollop of cream. Well, they looked good and no one would notice about the holes…. haha…

Strawberry Cupcakes

about 12 regular cupcakes

1 cup butter

3/4 cups sugar

2 large eggs

1-1/2 cups all purpose flour

1 teaspoons baking powder

pinch salt

1/2 cups milk

1 teaspoon vanilla extract

1. cream butter & sugar in an electric mixer until fluffy

2. add one egg at a time, beating well after each addition

3. in a medium bowl whisk together flour, baking powder and salt

4. combine milk and vanilla

5. add flour mixture and milk mixture to the electric mixer, alternating and starting and ending with flour, beat well after each addition

6. scoop into lined cupcake tins with an ice cream scooper (about 3/4 full)

7. measure out about a teaspoon of strawberry jam and poke into the center of the cupcake, repeat for all cupcakes

11. bake for 20-25 minutes or until golden over 175° C

Strawberry Preserves

1 cup fresh strawberry

¼ cups sugar

¼ cups water

1. Boil all ingredients in a pot over low heat until tender

2. Process with food processor but not too smooth

Note: ingredients measured by judgement, add more or less water & sugar to reach desired sweetness & consistency…

Chocolate Marshmallow Cupcakes with Marsmallow Cream

Marshmallow attracts me so much…But I can count with just my left hand how much time I ever had chance to eat it in my whole life, especially in my childhood (what a pity…:p). It cost so much that I couldn’t bought it with my own pocket money at that time. But today’s cost still doesn’t make it reachable, around $4 for a pack of 120 grams! Gggrrrrhh…

I bought a pack for my next project: Marshmallow Whipped Cream for chocolate cupcakes topping. These recipes came from different source, Chocolate Cupcake from Suyinhuen and Marshmallow Topping from Maria’s Kitchen. I’m so sorry I could not link it because I forgot their address. I’ll make time to search for them again.

From the only pack of marshmallow, 2 cups reserved for making topping and the residue (around ½ cup) stirred into the cupcake batter. In general, cupcake results are good, but not too special. But the topping is great, chocolaty melty richy!

Hot Chocolate Cupcakes
makes 13 regular cupcakes

220g dark chocolate broken into small chunks(minimum 70% cocoa content)

250g butter

3 large eggs

200gms sugar

1 1/4 cup plain flour

1 pinch salt

Marshmallows - for an added touch of melted gooey goodness!

1. Melt chocolate and butter in a microwavable bowl. Heat for 90 seconds, stirring every 30 seconds.
2. Cream eggs and sugar in a large mixing bowl till pale and fluffy.
3. Beat in the smooth chocolate mixture and add in the flour and salt.
4. Beat for another 1-2 minutes till well combined.
5. Spoon into cupcake molds/cases and bake for 10-15 minutes in preheated 180 degree oven. They should still be soft and wobbly in the centers. If using mini muffin pan; bake for 6-7 minutes.

Marshmallow Topping:

2 cups Miniature Marshmallows, divided

1 cup Semi-Sweet Chocolate Chunks

1/4 cup milk

1 cup heavy cream

1 Tbsp. unsweetened cocoa

1. Place 2 cups of the marshmallows, chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 minutes.

2. Beat heavy cream until fluffy, gently stir into marshmallow mixture.

Assemble:
Frost cupcakes with whipped topping mixture; sprinkle with chocolate rice. Refrigerate until ready to serve.

Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting

I have palm sugar frosting left over from avocado cupcakes project.
Another combination matched that come across my mind is green mung bean cupcakes…



















We used to make green mung bean paste for filling a Chinese bun or just simply boil it with palm sugar. There are also cakes made from packed peeled green mung bean flour but I decide to cross border with unpeeled green mung bean flour I made myself. I grounded unpeeled green mung bean for cupcakes batter. It still little bit crumby that makes the result cupcakes felt sandy in my mouth. I also made peeled green mung bean paste for filling. Green mung bean should be soaked for hours until soft before it could be processed further.












The result was fantastic, the cupcakes were nice, not too sweet, the filling was smooth and the frosting was perfect. I would try for another time using packed peeled green mung bean flour for different result.

Green mung bean Cupcakes
Makes 12


½ cups butter
¾ cups sugar
2 large eggs
1 ¼ cups all purpose flour
¼ cups grounded green mung bean
1 tsp baking powder
pinch of salt
½ cups milk


1. preheat oven to 175°C
2. whisk together flour, grounded green mung bean, baking powder & salt, set aside
3. beat butter and sugar until pale & creamy
4. add in eggs, one at a time, beat well after each addition
5. add in flour mixture and milk alternately, starting and ending with flour, beat well after each addition
6. divide batter into cupcake pan lined with cake cases up to ¾ full
7. bake for 20-25 minutes or after toothpick comes out clean

Palm sugar butter cream frosting

¼ cups palm sugar and more for garnish
¼ cups milk
1 pandan leaf
½ cups butter
1 ½ cups confectioner’s sugar or more


1. boil palm sugar, milk and pandan leaf over low heat until sugar dissolved, remove and let cool 2. beat butter and confectioner’s sugar until fluffy
3. add in palm sugar mixture and beat until combined


Green mung bean paste


60 grams peeled green mung bean
40 grams sugar
1/8 tsp salt
1/3 cups coconut milk
1 pandan leaf


1. soak peeled green mung bean about 2-3 hours
2. steam drained green mung bean about 15 minutes, until the center of a bean become soft
3. mashed soft green mung bean into puree (by food processor or a fork)
4. boil green mung bean puree and other ingredients over a low heat until slightly thicken, remove from heat and let cool



















Assemble:


1. fill cooled cupcake with filling using cone method
2. frost cupcakes with palm sugar butter cream
3. sprinkle palm sugar on top

Avocado Cupcakes with Palm Sugar Buttercream

I’m a big fan of avocado since I was a little girl, usually made juice, puree, salad or just eat it plain. We recognize a good avocado by its yellow, buttery flesh with no fiber at all, and it taste sweet. We used to call it “alpukat mentega” means butter avocado. But it’s not easy to find a real good avocado in Jakarta recently. The one I found in market tasted a little bit bitter but I still decided to make it a try for cupcakes.

I used avocado puree and chocolate rice for the batter and palm sugar for butter cream frosting. Palm sugar has a unique taste, I think like a blend of mocca and caramel, I also used pandan leaf when boiling palm sugar mixture to have its exotic fragrant. This combination would bring the avocado to its best.

I was totally satisfied with the result despite the slightly bitter taste. Their textures are dense but moist and they’re looked very cute especially the one in antique flower cake molds. I think it would be perfect if you can find a sweet avocado for your cupcakes…

Avocado Cupcakes
Makes 12

½ cups butter
1 cup sugar
2 large eggs
1 ¼ cups all purpose flour
1 tsp baking powder
pinch of salt

½ cups avocado puree
¼ cups chocolate rice
½ cups milk

1. preheat oven to 175°C
2. whisk together flour, baking powder & salt, set aside
3. beat butter and sugar until pale & creamy
4. add in eggs, one at a time, beat well after each addition
5. at low speed, add in flour mixture and milk alternately, starting and ending with flour, beat well after each addition
6. fold in avocado puree and chocolate rice using spatula until combined
7. divide batter into cupcake pan lined with cake cases up to ¾ full
8. bake for 20-25 minutes or after toothpick comes out clean

Palm sugar butter cream frosting

¼ cups palm sugar and more for garnish
¼ cups milk
1 pandan leaf
½ cups butter
1 ½ cups confectioner’s sugar or more

1. boil palm sugar, milk and pandan leaf over low heat until sugar dissolved, remove and let cool
2. beat butter and confectioner’s sugar until fluffy
3. add in palm sugar mixture and beat until combined

Peuyem Cupcakes

Melihat bolu tape di blog Vania memicu aku untuk membeli peuyeum di hypermart. Kebetulan ada peuyeum yg udah mateng 1 minggu dan expired 2 minggu lagi. Peuyeum dibungkus daun dan dijual dalam kemasan anyaman bambu segi empat seharga Rp 7.450/250gr.

Sebenarnya aku agak ragu2 juga karena bolu ini tipe sponge cake yg harus kocok telur & gula sampe kental, soalnya sponge cake itu kelemahanku, adonanku sering turun, huhuhuu… Ternyata kali ini…. Sama juga!!! Adonan mulai turun waktu mentega cair dimasukin… kuciwa deh… akhirnya aku isi aja ½ cup karena takut adonan gak cukup banyak utk mengisi 10 cup. Tapi pas di oven, ternyata adonan naik cukup tinggi dan rasanya juga enak… gak keras en sangat moist… dan misua jg suka lagi… masuk deh ke arsip resep favorit… tapi next time aku akan perbanyak keju parut di campuran adonan dan topping… :p

Breakfast Cupcakes

setiap week end aku pasti sudah merencanakan dg matang resep mana yg akan aku buat minggu ini. en pagi ini aku bangun dengan semangat 45, siap dengan resep cupcakes yg baru.

resep cupcakes ini adaptasi dari resep "Churros & Chocolate Cupcakes" dari Chockylit hanya dibuat tanpa churros dan topping. oya, terigu & gula jg aku kurangi sedikit.

hasilnya enak banget, empuk & moist, samar2 aroma cinnamon dengan coklat filling yg lezat, dilengkapi dg semangkok teh manis hangat, duuhhh.... nikmat....

Capuccino Crinkles

lagi2 terinspirasi dg resep Vania, melihat gambarnya keliatan so delicious... ditambah resepnya pake bubuk capuccino, makin ngebet buat nyoba...

tahap terakhir setelah tepung selesai diaduk, sempet bingung, kok adonannya lembut banget utk cookies ya... trus gimana bulet2in jadi bola nih...? supaya bisa bulat aku gulirkan di gula berulang2, pas mateng dicicip ternyata terlalu manis... dan ukurannya terlalu besar alias kurang cute... eh, ternyata isinya lembut seperti bolu tapi lapisan luarnya crunchy...
utk next time aku akan bikin dg taburan gula lebih sedikit, lebih banyak capuccino bubuk dan ukurannya diperkecil...:p

Cherry Cupcakes

1 lagi resep dari Chockylit... soalnya aku tertarik bgt dg cherry filling-nya...

sblm natal mampir ke ranch market bonjer buat nyari molase dan ngeliat ada cherry segar, lgs deh semangat... tapi begitu liat harganya... wakss... mahal buanget....! 1kg 100rb lebih bo...!

jadi cari package yg kecil sekitar 30rb, cuma dapat 1.5cup sementara 1resep perlu 2cup, akhirnya cuma bikin 1/2 resep, sisa cherry dimasukin freezer.

Cupcakes for hubby's birthday...

Akhir Des kemaren adalah ulang tahun misua.

Tahun ini gak aku beliin kado, jadi aku buatin cupcakes aja utk dibawa ke kantor.
Masih dg resep andalan, Devil's Food.

Aku bikin 2 kali 1 resep, jadinya 48 buah cupcakes, cukup untuk semua teman2 kantornya.

Frosting pake sisa White chocolate buttercream (3hari di freezer tp rasa masih ok).