Hence it’s been a month since my last post as I’m busy (and lazy) and totally forgot I have a blog!!! I haven’t been studying too instead, I went out with my kid and just rot at home. I’ll blog about the activities soon..! I’m starting to feel old as I’m worn out after work EVERY SINGLE DAY!
And so, I decided to bake at least once or twice a month to fully utilise my oven and cake mixer! Since it’s Jaryl’s Birhday on 3rd December and we’re meeting him for play date, I was thinking “Why not let’s bake some cupcake for him?“. My mom “complained” that I haven’t baked the cupcake for years and she missed it (PS: She keep requesting for cheesecake although I just baked 1 recently..)
We only start baking around 8.30pm! And with all the stuffs ready, we are ready to start baking! You can see how excited he is! (Uhm, I know my house is VERY messy.. Pardon me for the time being..)
He helped from the sifting of the flour and coco powder to the mixing of the batter.. My worst fear happened when my cake mixer over heat and stopped when I’m mixing my icing for the cupcake. In the end, I’ve to mix it using a spatula and my hand almost break! Yeah, I just received my bonus email and I guessed it will goes to the cake mixer.!
So he helped to lined the muffin cups and I piped it in.. Then off it goes to the oven. I filled it up to about 3/4 cup (as per the instruction from the book) but it’s overflowing and it looks mutated!
After letting the cupcake rest for about 10 minutes, I cut off the top and pipe the mint icing on it. Little J helped with decoration of the cupcake with chocolate balls!
Here’s the final product in the box! (Oh, don’t worry, that’s Little J hand)
Recipe (Adapted from “Muffin & Cupcake by Kak Ita)
250 gm self raising flour
40 gm cocoa powder
100 gm castor sugar (I decreased to 80 gm but I still feel a little too sweet for my liking)
120 gm brown sugar
50 ml fresh milk
1/2 tsp peppermint essence
250 gm butter
1. Preheat oven to 170 degree c, prepare muffin tin lined with paper cups.
2. Sieve flour and coca powder. Then add in castor sugar, brown sugar, eggs, fresh milk and essence. Beat for 3 minutes until batter become thick. Set a side.
3. In another mixing bowl, beat butter till light and fluffy. Add into flour mixture and mix well.
4. Pour mixtures into paper cup till 3/4 full (if you’re using the small muffin cup, suggest to fill around 1/2 full). Bake for 20 minutes or till cooked.
5. Cool cake on wire rack for 10 minutes, decorate with icing and sprinkle with chocolate chips.
120 gm butter
1/8 tsp salt
120 gm icing sugar (decrease till 100 gm, 120 gm is TOO sweet for me)
1 tsp peppermint essence
1 drop green colouring
Method (Icing Mint):
1. Beat butter, salt and sugar till soft. Add in colouring and essence.