STEAMED PUMPKIN MUFFINS

Makes: 11-12 muffins (6.5cm diameter (opening) x  5cm diameter (base) x 3.5cm depth pudding mould)

Ingredients:
125g     pumpkin
1          egg (large) – 64g (with shell), at room temperature
85g       castor sugar
½ tsp    salt
100g     thick coconut milk (canned or fresh) – (I used Kara UHT coconut cream)
30g       salad oil (I used extra virgin olive oil)
200g     cake flour (low protein flour)
1½ tsp double acting baking powder

Methods:

1.     Mix cake flour and baking powder together. Sieve and set aside.

2.     De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.

3.     Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack (it’s optional if you are using AMC steaming pot). Wrap the lid with a piece of cloth to avoid condensation during steaming (see photo below).

4.     In a mixing bowl, beat egg until foamy with a hand whisk.

5.     Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.

6.     Add in coconut milk, oil and pumpkin in sequence. Mix until well combined for each addition.

7.     Make a well in the middle of the flour mixture from step (2). Pour the wet mixture from step (6) into it in 2-3 batches. Use a spatula to fold in the wet mixture until blended and no traces of flour.

8.     Spoon the batter into the lined pudding moulds until 80% full.

9.     Steam on high heat for about 15 minutes.

10.  Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.

11.  Best to serve warm.

Manicure/Pedicure Themed Chocolate Cake

Transformers Themed Rainbow Cake

Frosting:

227g cream cheese (room temperature)

½ tsp pure vanilla essence

½ cup (60g) icing sugar, sifted

2/3 cup (160ml) cold heavy whipping cream (double cream) (35-40% butterfat)

To make:

1.     beat the whipping cream until stiff peaks form and set aside.

2.     In a separate bowl, beat the cream cheese until smooth. Add the vanilla and icing sugar and beat until smooth.

3.     Gradually add the whipping cream, chill in the fridge till ready to use.

Cake:

2 ½ cups plain flour (312.5g)

1 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter (226.8g)

1 ½ cup caster sugar (337.51g)

4 large eggs

2 tsp vanilla extract

1 cup milk (230g)

7 gel food colours

To bake:

1.     pre-heat oven to 180degC. In a bowl, whisk together the flour, baking powder and salt. Set aside.

2.     Cream the butter. Add sugar, continue to cream for about four minutes till light and fluffly. Add the egs one at a time, beating well.

3.     Add the flour mixture in 3 batches, alternating with milk mixed with vanilla, beating on low speed until combined.

4.     Divide the batter equally into 7 bowls. Add one colour drop by drop into each bowl, mixing as you go.

5.     Transfer the batter into greased pans

6.     Gently tap the pans over the counter a few times to remove air bubbles.

7.     Bake for 15 to 17 minutes or until a cake tester comes out clean.

8.     Transfer to cooling rack.

9.     Cling film in the fridge until ready to frost.

Lemon Cupcakes with Lemon Buttercream Frosting

Recipe adapted from: http://www.bbcgoodfood.com/recipes/1415673/lilys-lemon-cupcakes

Ingredients:

140g     unsalted butter, softened

100g     caster sugar

zest ½ lemon

2          large eggs, lightly beaten

140g     self-raising flour

For the butter cream icing

85g       butter, softened

175g     icing sugar

zest and juice ½ lemon

sprinkles or sweets, to decorate

Method:

1.     Heat oven to 180C/160C fan/gas 4.

2.     Line a 12-hole bun tin with fairy cake cases.

3.     Beat the butter and sugar in a big bowl with a wooden spoon until it is really soft, then add the lemon zest. slowly stir in the eggs, then fold in the flour until it is all combined.

4.     Use two teaspoons to divide the mixture between the cake cases.

5.     Bake for 18-20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a wire rack.

6.     While you wait for the cakes to cool, make the butter cream icing.

7.     Beat the butter until it is really soft. Gradually beat in the icing sugar, lemon zest and juice until it is thick and yummy. Spread the butter cream on top of the cakes with the back of a spoon, then decorate with sprinkles or sweeties.

Homemade Breadcones With Chocolate Cream

Homemade Sausage Rolls

No Bake Rainbow Cheesecake