Moist Chocolate Cupcakes with Cream Cheese Frosting
Chocolate Cupcakes with Chocolate Buttercream Frosting
Vanilla Cupcakes with Vanilla Buttercream Frosting
Strawberry Chocolate Chip Cupcakes with Vanilla Buttercream Frosting
Chocolate Banana CakeAdapted from CitarasawanChocolate Chiffon:(A)30 g cocoa powder4 egg yolks100g sugar130g self rising flour1/2 tsp baking powder1/2 tsp baking soda60ml oil1 tsp vanilla(B)4 egg whites60g sugar1/4 tsp cream of tartar (I omit)Filling:400ml sweetened whipping cream100g melted cooking chocolate (I used Hershey's chocolate syrup)1 1/2 tsp nescafe (dissolve in 1 tbsp hot water)1 tbsp gelatine (I soaked it in 40ml warm water for 15 minutes)Banana slicesChocolate Ganache:140ml whipping cream350g cooking chocolate1 tbsp butter
- Heat the oven to 180 degrees celcius.
- Mix all ingredients in A and beat using high speed until fluffy.
- In another bowl, beat B until stiff peaks form.
- Fold in A into B mixture gently and pour into a 8" pan. Bake for 40 minutes.
- When the cake has cooled down, slice it into three or four even layers.
- Beat the whipping cream until it doubles in volume and add in vanilla essence, melted chocolate, coffee and gelatine. Mix well.
- Spread the filling on top of the first layer of the cake as a base. Make sure it is about 1/2 inch thick. Arrange banana slices on it before topping it off with another layer of cake. Repeat until finish.
- Spread a thin coat of the filling around the whole cake as a crumbcoat. Cool it in the fridge for 30 minutes.
- Meanwhile, heat the whipping cream using a double boiler until its boil. Take it off from the heat and add in cooking chocolate and butter. Stir until it melts. When it has cooled down and reach to your desire consistency, pour it over the cake.
Best Carrot CakeAdapted from Smitten Kitchen2 cups all purpose flour2 tsp baking soda1 tsp salt2 tsp ground cinnamon2 tsp ground all spice2 cups sugar1 1/4 cups canola oil4 large eggs3 cups grated carrots1 cup chopped walnuts1/2 cup raisins
- Preheat the oven to 170 degrees celcius.
- Sieve together the flour, baking soda, salt, cinnamon and all spice in a medium bowl.
- Whisk the sugar and oil in your mixing bowl (I did not used an electric mixer) until well blended. Add in the eggs one at a time until well incorporated. Add flour gradually into the wet mixture and stir until well blended.
- Fold in all the dried chunky ingredients: carrots, walnuts and raisins.
- Bake for 45 minutes.ps: sloth it generously with any cream cheese frosting that you love :)
Big Bill's Carrot CakeAdapted from: Dorie Greenspan2 cups all purpose flour2tsp baking powder2 tsp baking soda2 tsp ground cinnamon2 tsp ground all spice3/4 tsp salt3 cups grated carrots1 cup chopped walnuts1 cup dessicated coconut1/2 cup raisins2 cups sugar1 cup canola oil4 eggsFor frosting:8 ounces1/2 cup butter3 3/4 cups icing sugar1 tsp vanilla essence
- Heat the oven to 170 degrees celcius.
- Sieve together flour, baking powder, baking soda, cinnamon, all spice and salt in a medium bowl. In another medium bowl, mix together carrots, chopped nuts, coconut and raisins.
- With the wire whisk attachment, beat together sugar and oil until smooth. Add the eggs one at a time and continue beating until incorporated. Reduce the speed to low and gently add the flour mixture gradually.
- Fold in the carrots mixture and mix well.
- Divide the batter onto your desired pans (either one, two or three) and bake for 40 to 50 minutes.
- For the frosting, beat cream cheese with a paddle attachment until smooth and creamy. Add in the butter and continue beating. Gradually add in the sugar and continue beating until smooth. Add vanilla essence.