Lemon Cupcakes with Lemon Cream Cheese Frosting

I baked this for my peer in office to celebrate his coming birthday :). At first i thought want to bake mango moose cupcake but i have no plan on how to finish my whipping cream if i open to make the mango moose so i put on hold 1st. While i am surfing on FB and i saw this video recipe posted by Laura (i watch ALL of her video.. hehe) and i check on my fridge, yes... i have lemon on hand. So, lemon cupcake it is... :) 

Recipe adapted from LauraInThe Kitchen with personal adjustment because usually westerner have sweet-tooth compare with Asian 

Ingredients: Lemon Cupcake

190g All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
150g Caster Sugar
125g Unsalted Butter at room temperature
2 Eggs
60ml Whole Milk
¼ cup of Sour Cream
2 tsp of Freshly Grated Lemon Zest
1 Tbsp of Fresh Lemon Juice
½ tsp of Vanilla Extract 

Method:

1. Preheat the oven to 180c, line a 12 piece cupcake tin with liners and set aside.

2. In a small bowl, whisk together the flour, baking powder and salt, set aside.
3. In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.
4. Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.
5. Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.
6. Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.

Ingredient: Lemon Creme Cheese Frosting
Ingredient:
28g Unsalted butter
40g Icing sugar

60g cream cheese1 tsp Lemon zest
1 1/2 tsp Lemon juice
1/4 tsp Vanila extract

Method:
1.  In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.
2. Spoon on each cupcake and enjoy!

Mango Mosse Cake

I baked this cake for my HB birthday and he love it :) But my parents do know like it because they are not so flavor to whipping creme which i use quite a lot in this recipe ... Moose right, if not creme where to find moose :P

So, at the end my colleague was my victim again. hehe.... i brought this to office and surprisingly everyone seems to like it ... some a lot, some a bit and some comment still got room to improve :p ... i took all this as positive comments so i will improve again next time if i bake again ... hohohohoho

Verdict from 1 of my colleague:- This is the BEST homemade mango moose cake he ever tasted .....

iam flush ........... speechless............. hohohohohohoho...... "BANG" knock on the wall because laugh until eye cannot open ma... :p

The top layer should be jelly but somehow my jelly failed to set so i scrap it off 

Recipe adapted from Anncoo Journal with some personal adjustment and i feel so shy because her cake looks so perfect and beautiful ... it is ok next time my turn to be so nice .. hohoh

Ingredient: Sponge Cake

4 Large Cold eggs

250g Premix flour

50g cold mango yogurt

60g Corn oil

Method:

1. Put all the ingredients in the mixing bowl except corn oil, beat at high speed till thick. Lower speed and slowly add in corn oil, mix well. 

2. Take out some plain batter (about 200g) and mix with some (1 tbsp coco powder + 1 tsp hot water - mix well) and blend well

3. Pour plain batter into Swiss roll square (lined) tray to about 1/2 inches high and remaining plain batter to 7" round (lined) cake tin

3. Pour the chocolate batter into piping bag and pipe straight lines on the Swiss roll square tray

4. Bake the square tray at 180C for about 15 mins and 7" round cake tin for about 25 mins

5. Remove sponge cake from tin and tray immediately after baked and leave to cool.

6. Cut the square sponge cake into 3 slices to about the width of 5cm

Ingredient: Mango Mousse

150g Mango puree (sweetened)

13g Gelatin powder

30g Water

40g Sugar
1 tsp Mango flavor

220g Fresh whipped cream

Method:

1. In a pot add mango puree, water, sugar and gelatin powder together and bring to boil till gelatin and sugar dissolved. Leave to cool in a large bowl and set aside. 

2. Whip fresh cream to soft peak and mix into the mango mixture with a hand whisk.

 Assembling the cake:-

1. Fresh mango, cut cubes

2. Lay the first layer of the round sponge cake at the bottom  and place the 3 slices of square sponge cake at the side

3. Pour some mango mousse onto the sponge cake and sprinkle half of the mango cubes on top and spread evenly with the back of a spoon. Make sure the mousse fill the gap between the sponge

4. Lay the second layer of the sponge cake onto the mousse, spread mousse again and sprinkle the remaining mango cubes on top and cover with the last slice of sponge cake on top and spread remaining mousse on it

5. Use a scraper to level the top and make sure there is about 1/4 inches left at the top of the cake ring for the mango puree topping

6. Chill the cake for at least 4 hours or till overnight.

I am not showing the jelly part because my didn't set well.

If you notice the mango only appear somewhere behind and not throughout the cake 

because i FORGOT to put in when i assembling the cake =.=" 

so i simply squeeze in some mango which i JUST cut before start assembling the cake.......... :( 

Carrot Cake with Lemon Creme Cheese Frosting

I baked my sister all time favorite carrot cake to celebrate her birthday because nowadays i am my house baker ... haha

This cake is not hard to make and whole process i am using just a wooden spoon and whisk, no electrical mixer. Partly the reason i am going all manual because my princess is "helping" me in the kitchen... so it is dangerous to use electrical mixer :)  

photo taken using my iPod because HB forgot to bring camera :(

and the deco funny right... hahaha... because my mom said the cake looks too pale (Lemon creme cheese) 

so put some pineapple to make some color ... hahaha.... COOL  right =.="

Recipe adapted from Nasi Lemak Lover with some personal adjustment :)

Ingredient - Carrot Cake

150g finely shredded carrots

130g Low protein flour (The store keeper told me it is same as All purpose flour)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

60g caster sugar

50g brown sugar 

1/4 tsp nutmeg powder

1/4 tsp cinnamon powder

100ml corn oil

1/2 tsp vanilla extract

2 eggs, lightly stir

50g walnut, chopped

40g raisins 

Method:

1. Sift flour, cinnamon, nutmeg, baking powder, salt and baking soda in a mixing bowl set aside

2. Combine carrots, walnuts and raisin and mix with 1 or 2 table spoon of flour and make sure all covered with flour and set aside

3, Beat eggs, caster sugar and brown sugar till pale and fluffy and add in corn oil and vanilla extract till mixture well combined

4. Fold in flour mixture until well combine and last add in carrots mixture

5. Pour into line baking pan, bake at pre-heated oven 180c for 40mins

6. Cool completely before apply frosting

Lemon creme cheese making refer here How to

 Sister make wish like 'Oh no, no eye see... need to eat meimei's cake" hahaha 

and force to cut the cake with such huge knife because i forgot to put in cake knife... hohohohoho

HAPPY BIRTHDAY SISTER... LOVE YOU :) MUAK MUAK

Lemon Creme Cheese

Ingredient:

150g cream cheese, at room temp (very important)

40g butter, at room temp (very important also)

50g icing sugar, sifted

1 tbsp lemon juice (usually i use half of the lemon juice)

Lemon zest from 1 lemon

Method
1. Beat cream cheese and butter till light and creamy.
2. Add in icing sugar and mix well on low speed.
3. Add in lemon juices and lemon zest, combine well.
4. Store in fridge for later use.

Note: If the creme cheese and butter not in room temp, then it will not be able to beat until light and creamy

Vanilla Cupcake

I baked these for my girl's snack time tomorrow at kindergarten. She simply love it and i simply love it too because this is so easy and simple to bake :D

Ingredients:

125g Self raising flour

125g Unsalted butter

85g Caster sugar

2 eggs

1 tsp Vanilla essence

3 tbsp Milk

Method:

1. Preheat Oven 180C

2. Whisk the butter, sugar and vanilla essence together using an electric hand whisk until pale and creamy. 

3. Gradually whisk in the eggs until just combined. 

4. Add the flour and milk and whisk again until combined and fluffy.

5. Scoop batter into cupcake cup and bake in the for 20mins until golden and risen.

This is so delicious with a cup of hot honey lemon :) 

 Recipe refer Jane's Corner

3D princess cake

A friend of my asking me to help her bake 3D princess cake for her gal's birthday and without 2nd thought i agreed. :) Not that i bake before or money, but i simply LOVE the challenge.. haha

I did a lot of research on how to bake 3D princess cake and i bookmarked those design that i think i will do the same... haha... but the outcome not quite same because it is quite HARD to pipe on the butter cream =.=" But anyway, i am quite satisfied with the design... consider good la for 1st timer. ;) give faaaaceeee

 :) Princess standing on the grass with ladybug :) 

I baked this cake with moist choc as based since my friend gal love choc cake. I use 2 different recipe for the cake as i am not expert yet to play around with the ingredients to suite the baking pan that i am using. Therefore, no choice to use different recipe :D haha

Using small star tip to decorate princess's dress. :)

Princess skirt:-

I am using the recipe from my previous post Moist Choc. The only things i change was baked with cake with lower heat for 30mins extra because the surface of the pan is very very small so the cake might not cook if didn't bake extra with lower heat. 

Princess cake based:-

Ingredients:-

(A)
200g Lukewarm water
50g Cocoa Powder

(B)
190g Cake flour
2 tsps Baking Powder
1/4 tsp Salt

(C)
170g Butter
190g Sugar (reduce from original 250g)
3 eggs (medium size)

Method:
1. Combine (A) and set aside.

2. Beat butter and sugar till light and fluffy and add in eggs one at a time

3. Add in (B) mixture alternately with (A) mixture. Always start and end with dry ingredients

4. Pour into two 9" round pans and bake at 180'C for 25-30 mins

5. Cool and sandwiched the cake with alittle frosting.

 Recipe refer Reese Kitchen

 If you see probably, barbie skirt was not frosted completely because i LAZY... :D

Vanilla ButterCream

This is the simplest butter cream but this is less stable as it will melt while you are frosting your cake in this hot weather. :(

Ingredients:-

250g Salted/Unsalted butter 

450g Icing sugar

1 tbsp Vanilla essence 

2 tbsp Milk/heavy cream

 

Method:

1. Cream Butter and Icing sugar in low speed. Once icing sugar incorporated, increase the speed to medium and beat for1 mins

2. Add in Vanilla essence and mix well

3. Add milk/heavy cream by tbsp and beat everything together until creamy and fluffy about 1 mins