《《 Baked Cookies for Sale 》》

Nothing beats homemade cookies, and it is nice to know that others enjoyed mine as well.

Baking some cookies for a little boy's birthday this Friday. Hope these little simple cookies for his teachers and classmates, will make his day. And of course, hopefully they like my cookies too:-p

Having baked about 150 cookies within 4 hours, it is actually a big challenge for me.. And I had to make sure that the cookies are not burnt. Luckily this time round, all went well..:-D

Have a little homemade cookies by us with LOVE.

If you like to have this cookie recipe, you may wish to CLICK HERE.

Rainbow Chiffon Cake -Revisited

It had been almost 2 years ago since I attempted the Rainbow Chiffon Cake.

Then, I had "over-dosed" my Rainbow Chiffon with the overwhelming colors.. So this time, I was extremely careful with my colors, and getting the perfect colors for the chiffon cake.

And of course, these Rainbow Chiffon Cakes were the girls' favourite as well.
Once the cake was cooled and sliced, nothing was being left... They had eaten them and got these cakes packed for school as well..

And I had to bake another one the very next day..
Yummy as they should ..

You may wish to CLICK HERE for the Rainbow Chiffon Cake recipe.

Lychee Almond Chiffon Cake

Lychee Almond Chiffon Cake... sounds like a weird combination??

Nah, they were delicious.

My girls were rather fussy in some ways and they do not usually like any "baked fruits" in their cake. More of the traditional and simple cakes. So very rarely that "baked fruits" cake would fancy them in anyway.

To my surprise, Nic tried this chiffon cake and she told me it was very delicious.

We all loved this Lychee Almond Chiffon Cake very much.
With its soft and fluffy texture, mmmm... yummy is the word...

Recipe as adapted from Kevin Chai

Ingredients:

Egg Yolk Batter

3 egg yolks

20g caster sugar

20ml cooking oil (i use canola oil)

50g canned lychee

(i use them as chopped lychee instead of blending them with the syrup to make a fine paste)

30ml lychee syrup

70g self-raising flour

30g ground almond

20g chopped almonds (omitted)

Egg White Batter

3 egg whites

1/4 tsp cream of tar tar

60g caster sugar

Method:

1. To make egg yolk batter, blend lychee with syrup until fine. Combine with egg yolks, sugar and oil in a mixing bowl. Fold in flour, ground almond and chopped almonds until a thick batter is formed.

2. Beat egg whites and cream of tar tar in another mixing bowl, until foamy. Gradually add in the sugar, beating at high speed until stiff peak form.

3. Gently fold egg white meringue into the egg yolk batter until well blended.

4. Pour batter into ungreased 7-inch(18-cm) tube pan. Bake in a preheated oven at 170C for about 30-40 mins or until cooked.

5. Remove from oven, invert cake onto the table until completely cooled.

○ Tiramisu ○ A homemade dessert not to be missed ○

Updated 28 Jun 2013 - For the Recipe

Does anyone has a sweet tooth like me?

 I am definitely a fan of dessert, regardless any kind.

In fact, this is my 2nd attempt on this recipe by Alex Goh, and yet, once again, I had failed to put up the recipe in this posting... Pardon me... I will do so the soonest... For those of you whom wish to try, you may email me and I will snapshot the recipe for you:-p

This time round, I used ladyfingers instead of the sponge cake as I was awfully too lazy to bake one, plus using these "fingers" made my life easier, for lazy people of course:-p

It was a great change this time as the gals were enjoying the "fingers" and not the cream.

How would you like a slice of a homemade tiramisu?

Hi Hi everyone, updating this post for the long awaited recipe.

Recipe as adapted from Alex Goh:

Ingredients A

1 egg

1 egg yolk

20g sugar

Ingredients B

1 1/2 tbsp gelatine

50g water

Ingredients C

250g cream cheese

50g sugar

Ingredients D

1 tbsp instant coffee powder

2 tbsp water

Ingredients E

100g whipped topping cream

200g whipped whipping cream

Topping: Adequate Cocoa Powder

Method:

1. Whip (A) over simmering water until thicken.

2. Premix (B), and melt it over double boiler. Add into (A), mix until well blended.

3. Beat (C) until light. Add in (D), mix until well combined. Add in the above mixture, mix until well blended.

4. Add in (E), mix until well incorporated.

Coffee Syrup

80g water

40g sugar

2 tbsp instant coffee powder

2 tbsp kahlua (optional)

Cook water and sugar until boil. Add in instant coffee powder, mix until well blended. Set aside to cool. Add in kahlua, mix until well blended.

You may wish to use either a sponge cake, layer by layer, otherwise you may wish to use the ladyfingers as I did.

Have fun with this simple tiramisu cake without using mascarpone cheese:)

♡A Thorny Weekend-We are all so happy with them♡

We were in a treat of durian yesterday. Hubby and myself had bought some durians. Probably a little too much but I had plans to make a durian cake during the weekends.

Yes, it was a excellent decision with my durian mission. These durian moussr were a great hit amongst us. We loved these durian mousse so much that we can just eat them as they were...

 I was too lazy to make the sponge cake so I had use the ladyfingers and piped the durian mousse on them and stacking them up on twos.

 I would say these Durian Mousse Sticks were fantastic as it was just nice for one person. The durian mousse portion was just right, it was easier to eat, suitable for a quick dinner dessert for all the durian lovers.

 Having some balance mousse, I decided to bake a little sponge cake and stacked them up into a small little squarish durian mousse cake.

 These cake was more welcomed by my hubby and Nat as they preferred more durian mousse:))

As for me and my friend, Michelle, who came over today for her swissroll baking session, loved both versions of the durian mousse.

Sharing this great durian mousse recipe as adapted from Katherine Kwa

Ingredients:

(A)

2 egg yolks

50g sugar

2 tsp custard powder

50ml milk

Put all ingredients in a bowl. Mix them over a pot of simmering water. Mix until mixture becomes thick.

(B)

1 tbsp gelatine

60ml water

Mix ingredients and mix them over a pot of simmering water. Mix until well dissolved.

(C)

300g puree durian

Mash and sieved the durian flesh

(D)

250g whipped cream

Mix (A) + (B) + (C), mix well. Add in (D) and mix well until well blended.

You may wish to either use the ladyfingers or bake a sponge cake to go along with these fantastic durian mousse:))

Enjoying our cloudy & rainy weekend with homebaked donuts♡

What are you baking this weekend?

We are having homebaked donuts at home on a cloudy & rainy day.

This time, I am trying a new baked donut recipe from my new recipe book I bought from Taipei.

 Yes, it is delicious and we..., especially the girls loved them very much.

It had a cake-like and soft texture, unlike the ones I had previously tried.

 Needless to say, these girls were very excited as they get to decorate their own donuts.

They were having lots of fun when decorating and eating the deco bits as they went along.

 From an original baked donut to a "dressed-up" donut...

How about that???

And the ones Mummy did verses tne ones the girls' did...

Of course, mummy's ones looked better. But I must say for this time, the girls had did a pretty good job in their deco.:)

Here is the recipe as adapted from

慕斯甜甜圈&烤甜甜圈 by Sachi

Ingredients:

(Yeilds about 25 mini donuts)

160g plain flour

1 tsp baking powder

(A)

1 egg

1 egg yolk

85g sugar

1 1/3 tbsps honey

Pinch of salt

70ml milk

35g unsalted butter

1 tbsp canola oil

Method:

1. Grease the donut pan and set aside.

2. Seived the flour & baking powder 3 times and set aside.

3. Melt the butter and oil using double boil method. Set aside to let it cool completely before use.

4. Whisk (A) in a mixing bowl until you get a pale light color. Add in the milk and mix well. Add in tne melted butter & oil into the batter. Mix well. Finally, add in the seived flour and mix until well corporated.

5. Pour the batter into a piping bag and pipe into the greased donut pan.

6. Bake in a preheated oven of 200C for about 12~15 mins.

(I prefer to bake it for 10mins, toss the donuts to the other side and let it bake for another 5~8mins)

7. Let it cool for about 1 min in the pan before tossing them out.

8. Decorate your donuts as desired.

Have fun!!

Orange Frosted Sponge Cake - THB #15

For some of you whom are new to this THB - The Home Bakers, it is a group that Joyce had set up. By owning the same recipe book of Coffee Cakes by Lou Seibert Pappas, you can simply join us in the wonderful bakes with the rest of the other bloggers. The rule of this bake is that only the host of the chosen bake can post up the recipe.

Should you like to have more details, please feel free to contact Joyce from The Home Bakers ^-^

This is another excellent recipe from Coffee Cakes by Lou Seibert Pappas. I had chosen this recipe as I personally preferred sponge/chiffon type cake, enjoying its ever soft & fluffy texture.
As I was preparing all the ingredients, I suddenly got worried as I thought I might had missed out the "oil" ingredient as usually, sponge cake will required oil. I read the ingredients once more, to make sure I hadn't missed out the "oil"... And I really didn't. I was rather surprised and wondered how the sponge cake will turned out.

As you can see from my picture below, I had used an 8-inch chiffon tin for my bake. My sponge cake did rise VERY well. I was really amazed with it... I thought this in fact was one of my few cakes baked in a chiffon tin that had gotten a nicely browned skin on the outer and sides of the cake... I was happy...:))

But after taking a bite of the sponge cake, I thought that my sponge cake tasted abit like the鸡蛋 糕. My colleagues and hubby who had tasted my sponge cake, had agreed that it did really have the 鸡蛋糕 texture and had a very mild orange taste, which I failed to detect it myself..  Strangely....

I have referred to THB post for the tips and read that everyone's gotten a excellent soft, fluffy texture of this cake... Something went wrong somewhere... I had then, realised that probably it was the plain flour and too little orange juice, and my accidentally overdosed the cake with additional 1/2 tsp of baking power... So just before posting up this recipe, I had to bake another one!!! This time round I had used top flour and increased my orange juice, and added 1 orange zest.
And YES!!!!
The sponge cake did turned out excellent, soft as everyone had mentioned. 

Instead of coating my whole sponge cake with the orange frosting, I had prepared 1/3 of the frosting and coated ONLY 1 slice of the sponge cake for photgraphy purposes.
By sprinkling some orange zest on the frosting made it even more tastier... I really enjoyed this great combination...Yum Yum...♡♡♡

Let us all share a slice of our Orange Frosted Sponge Cake by starting to bake yours now^^

Recipe as adapted from Coffee Cakes by Lou Seibert Pappas

Ingredients:
(Makes one 10-inch cake: serves 16)
(With slight modifications to my own measurements)

1 1/4 cup cake flour (150g)

1 1/2 cup sugar (I used 150g, 100g & 50g)

1/2 tsp salt

1/2 tsp baking powder

6 eggs, yolks & whites separated

1 tsp cream of tar tar

1/4 tsp cup orange juice (70ml)

1 tsp vanilla extract

Method:
1. Preheat oven to 325F (165C).

2. In a large bowl, combine the flour, 1 cup of sugar, salt & baking powder and stir to blend. In another large bowl, combine the egg whites and cream of tar tar and beat with an electric mixer on high speed until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar until stiff, glossy peaks form.

3. Add in the egg yolks, orange juice and vanilla  to the flour mixture and beat on medium speed for about 1 minute, scarping down the sides of the bowl once or twice. Stir about 1/4 of the egg whites into the yolk mixture, and then fold in the remaining whites until well blended. Pour the batter into an unbuttered 10-inch tube pan and smooth the top.

4. bake for about 50 minutes, or until the cake is golden, springs back when lightly touched, and a cake tester inserted int he centre comes out clean. Invert on a wire rack and let cool completely. Unmould and transfer to a serving plate.

Orange Frosting

3 tbsps unsalted butter at room temperature

2 cups confectioners' sugar, sifted

1 tbsp thawed orange juice concentrate mixed with 2 tbsps of water

(As I do not want to coat the whole cake with the frosting for fear that my girls will not eat them...and I was absolutely right about it...!!! I had used 1 tbsp of butter+100g icing sugar+1 tbsp of fresh orange juice instead. I had also coated the orange frosting with the orange zest which actually enhanced the light tasted sponge cake.)

Method:

In a medium bowl, combine all the ingredients and mix until blended. Spread over the top and sides of the cake and let it set for about 1 hour. Cut into wedges to serve.

Do join us along in the wonderful bake with our co-founder, Joyce from The Home Bakers and also Kitchen Flavours, and do make sure to check out othe bloggers who had participated in this Home Bakers theme as well.
Have fun everyone...!!!!

Black Sesame Chiffon Cake

I had previously baked a Black Sesame Chiffon Cake in year 2011, and I loved it very much... These Black Sesame Chiffon Cakes are one of my favourite too.. I love Black Sesames in any form of food...

Today I am trying a new recipe from OKASHI.

She had used black sesame paste which I was once told that by using black sesame paste will give the cake a better fragrant than using the powder. It is true indeed. However, this time round, I still did not managed to find any black sesame paste... Perhaps next time, if I ever get a chance...

This recipe turns out very well indeed. Getting a very soft, sponge-y & moist texture from the chiffon cake. You can even hear the "hissing" sound of the chiffon as you take a bite... Am I for real...??? kekekeke...

Try them and I'm sure you will like them as well..:-D

Recipe as adapted from OKASHI by Keiko Ishida

Ingredients:

(yeilds a 20-cm cake)

70g pastry flour/top flour

5 egg yolks

20g brown sugar (I used castor sugar)

20g black sesame paste (I used about 50g black sesame powder)

60g water

40g canola oil

20g black sesame seeds (optional)

90g sugar

10g rice flour/corn flour

5 egg whites

Method:

1. Preheat oven to 160C. Sift flour once.

2. Combine all egg yolks, brown sugar & black sesame paste in a bowl and mix well. Add water and canola oil and blend together. Add flour & mix well until batter becomes sticky, the fold in the black sesame seeds.

3. Make meringue. Combine sugar & rice/corn flour. Beat egg whites until foamy. Add half the sugar and the flour mixture and continue beating for a few minutes, then add the remaining sugar & flour mixture and beat until egg whites are glossy, with stiff peaks.

4. Add 1/3 of the meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Do not over mix as the sesame paste in the mixtur will cause the volume of the chiffon cake to decrease, thus making it heavy.

5. Pour the batter into an ungreased 20-cm chiffon cake tube pan. Bake for about 40-50 minutes. When the cake is done, remove from oven and turn the pan over. Leave cake to cool in the pan.

6. Once the cake has cooled completely, carefully run a knife around the sides of the cake to loosen it before inverting onto a wire rack.

Earl Grey Chiffon Cake

I was browsing through my phone's gallery and I realised that I had missed out this fantastic chiffon cake.

For Earl Grey Tea Lovers, here's another great recipe.

 I have gotten this recipe from one of my new chinese baking books. And as usual, I am always picking out recipes that I fancy. Hehehe... ... 

 This Earl Grey Chiffon Cake was indeed GREAT!!!

Having a soft, fluffy texture as any other chiffon cakes would have.

With all its simple ingredients, what are you waiting for???

Ingredients:

(Yeilds a 17-cm Chiffon Cake)

35g egg yolk

25g sugar

30ml canola oil

35ml water

45g plain flour

5g earl grey tea 

(i use about 2 bags as i prefer stronger taste)

100g egg white

25g sugar

Method:

1. In a mixing bowl, put in the egg yolk and sugar. Mix until the sugar is slightly dissolved. Add in the water and the oil. Mix until it is foamy. Add in the sieved flour & earl grey into the egg yolk mixture. Mix until well combined.

2. In another mixing bowl, whisk the egg whites until foamy. Gradually add in the sugar and whisked until stiff peaks.

3. Take 1/3 of the egg white meringue and mix into the egg yolk mixtire. Blend well. Pour the mixture into the remaining egg white meringue. Mix well until well corporated.

4. Pour the batter into a 17-cm chiffon tin. Smooth the top of the batter and knocked out any excess air.

5. Bake in a preheated oven of 170C for about 25~30 mins. Remove from oven and turn over the tin to cool. Once the cake has cooled completely, unmould the cake from the tin.

Coffee Oreo Chiffon Cake

Ok.. I have been lying... Old habits die hard... Still looking for recipes to try over the weekends.. Hahaha... Am I the only one behaving in this manner? kekekeke....

I was browsing in the Baking Wonderland this morning and this recipe had once again caught my attention...

The Vanilla Oreo Chiffon Cake that June Lee had baked looked very tempting... So after thinking for the whole day, I finally decide to try a Coffee Oreo Chiffon Cake.

This Chiffon Cake seems to be a little dry texture... Hmmm, probably need to add in a little more milk and oil. Otherwise, it would had been an excellent chiffon. The cake rose well, without any sunken signs.

You might like to try this chiffon cake, but do remember to add more milk/oil to get a softer & moist texture.

Have fun:)

Recipe as adapted from June Lee, Baking Wonderland

(with slight modifications)

I had used about 1.5 tsp coffee powder & 6 (2x6) mashed oreo cookies. Could have used more coffee powder to get a stronger coffee flavour:-p

材料:

材料A： 蛋黄3个，砂糖50g，牛奶和植物油各3汤匙，香精1/2-1茶匙。

材料B： 自发面粉100g（过筛）
材料C： 蛋白3个，砂糖50g，塔塔粉1/4茶匙。

做法：
1） 把材料A全部放到一个较大的容器里（我用小面盆），用手提打蛋器（不是电动）拌匀至油，蛋黄和水完全混合，然后加入材料B拌均备用。
2） 一般做法把蛋白霜打至硬性发泡，最后将做法1+2混和均匀即可。
3） 面糊倒入烤模后在桌上轻丢几下震出大气泡，以180度最底层上下火烤50分钟。出炉后马上倒扣至凉才脱模。

 

A: 3 egg yolks, 50g sugar, 3 tbsp milk and 3 tbsp canola oil, 1/2-1 tsp vanilla essence

B: 100g self-raising flour (sifted)
C: 3 egg whites, 50g sugar, 1/4tsp cream of tar tar

Method:
1) Mix A,using a hand whisk, mixed untill well combined.Add in B and mix untill well blended. Set aside.

2) Beat the egg whites, cream of tar tar & sugar till stiff peaks. Taking 1/3 of the egg white meringue to mix into Step 1. Pour the mix batter into the remaining meringue & mix until well blended.

3) Pour the batter into the pan, knocking the pan to release bubbles, Bake at preheated oven of 180C for about 50 minutes. Unmould the cake upside down immediately to cool.

Durian Chiffon Cake

After trying the durian cupcakes, I had leftover durian puree.. So I decided to try baking a Durian Chiffon Cake. My friend Eileen had given me 2 durian recipes to be attempted, and this is the 2nd one... Let's see how we fair in this Durian Chiffon.

 I had added fresh durian puree, not too sure how much 1/2 cup of durian puree will be, I had used about 125g of them. The batter came out abit stiff, very difficult to combined, but after adding in the durian puree, it became more manageable.
There wasn't any durian smell after I added in the puree, so I was crossing my fingers to see how this chiffon will turn out to be....

Mmmmm, not too bad... While baking half way through, the fragrant of the durian came by... and the whole house was smelling of durian. Nic on the other hand was telling me that it was so smelly... whereas for me, I was waiting for the outcome of this chiffon...:))

The texture of the chiffon came out not too bad, soft & fluffly, but it was a little little dense. But overall of it, it was very tasty!

So if you like durian, you might like to give this a try too?

Recipe as adapted from My Kitchen,

Ingredients (8"):
A
4 egg yolks
20gm caster sugar
40gm vegetable cooking oil
30ml milk (I used 40ml)¼ tsp salt
½ tsp durian essence (optional) (I omitted)
B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

D½ cup durian flesh, pureed ( I used about 125g)

Directions:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in durian puree. Stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.

Passionfruit Ogura Cake白香果相思蛋糕

I tried baking this Passionfruit Ogura Cake白香果相思蛋糕 a couple of weeks back. Now I am posting up all the post-bakes recipes that I had baked before I had misplaced the recipes..

I had seen alot of people baking these Ogura Cake, and the texture of the cake looked extremely yummy, soft & spongey... But I am not sure if I had gotten my texture right...??

This cake had to be baked in a "steam-bake" method. Else, method wise will be quite similar to chiffon cake. Instead of using the pandan recipe that I had gotten from a lady, Teoh from Baking Wonderland, I had used passionfruit.

Her ogura cake was so tempting and they simply look so soft, moist & spongey...

Whereas for mine, I think it was a bit "wet", though it had a soft texture. Seems like unbaked to me...:-p
Perhaps, I will try again soon to get the right texture...hahahahaha...

Here is the recipe for those of you who are keen:

Ingredients:

(A)

45g Canola Oil

60ml milk

1/4 tsp salt

6 egg yolk

1 whole egg

65g plain flour

20g pandan juice (I used 20g passionfruit pulp)

(B)

6 egg white

75g sugar

1/2 tsp cream of tar tar

Method:

1. Beat the oil, milk, salt, egg yolk & whole egg until frothy.

2. Fold in the sieved flour until well blended. Mix in the pandan juice, mix well & set aside.

3. Whisk the egg white+cream of tar tar+sugar until stiff peak.

4. Mix the egg white meringue into the egg yolk batter, mix untill well combined. Pour into a 9" baking mould.

5. Steam-bake in a prehated oven of 170C for about 45mins

Swan Cream Puffs / Cream Puffs

I know I am always late... late for my postings...

Seeing my fellow baking friends whom had already baked cream puffs in September for the Bake-Along theme, Lena  and Mui, both of them had also attempted on the swan puffs. When I saw their puffs, I was envy, admiring how beautifully their swan puffs had been baked.

Recently, I had also saw some FB bakers, baking these swan puffs too... So pulled up my socks and started my challenge once again!!!!

These swan puffs recipes were adapted from Kevin Chai's. His recipe had stated 3-4eggs..., so I had used only 3eggs. I guess it would have been better to use 4eggs instead, as my batter was rather thick and it did not had the smooth, sateen feel...  Ended up the cream puff texture was abit tough, but overall was quite alright... :-D

So let me try 4 eggs in future...:-D

As I couldn't buy the instant custard cream, I had use the vanilla cream that I had used for the Hokkaido Cupcakes.

So how did I fare for these swan puffs?

Recipe as adapted from Kevin Chai's Dainty Desserts

Puff Ingredients:

200ml water

25ml fresh milk

80g butter

1/4 tsp salt

1 tbsp sugar

170g high protein flour(cake flour)

3-4 eggs

Method:

1. Combine water, milk, butter, salt and sugar. Bring to boil.

2. Add in flour, use a wooden spoon, vigorously stir over medium heat until mixture leaves side of pan. Remove from heat.

3. Beat the dough in a mixer until cool completely. Add in eggs, one at a time, beating well after each addition until smooth and satiny.

4. Spoon dough into piping bag and pipe out a big rosette and swan's head & neck. Bake in a preheated oven at 180C(200C) for 25mins. Leave to cool.

Custard Ingredients:

100g instand custard powder

120ml fresh milk

200g fresh whipped cream

1/2tsp vanilla essence

Method:

Stir instant custard powder with milk, then combine with the whipped cream and vanilla essence until well-combined.

To assemble, cut the puff into half, trim the top layer to form wing shape and fill the bottom layer with custard.

Garnish with fruits, wings and head.

Dust with icing sugar.

Have fun:-D

Hokkaido Cupcakes 北海道蛋糕

I had finally made my Hokkaido Cupcakes today... These Hokkaido Cupcakes had always been a to-bake list. And I saw this recipe from Baking Wonderland, one of this baker, Ann Chin, had this Hokkaido Cupcakes, and they were so pretty... So I decided I should try this recipe asap... And here we have, my freshly baked Hokkaido Cupcakes:-D

These Hokkaido Cupcakes were simply so delicious. Thumbs up!!!!

Cake texture was really excellent, soft and it melts-in-your-mouth texture.

As for the vanilla custard cream, it was really tasty too. I have used about 1.5 tsp of the vanilla essence and it gave the custard cream a very nice fragrant.

My girls, Nic wasn't keen, whereas Nat & Mimi tried the Hokkaido Cupcakes... So what were they reactions??? Nat liked the cupcake, but her favourite was the strawberry & especially the custard cream, and Mimi, she just ate the strawberry... -_-"

So here as originated from Ann Chin from Baking Wonderland:

(I have stated the English Version, not sure if they are correctly translated... hehehehe... pardon me...:-p)

北海道蛋糕食谱～Hokkaido Cupcakes Ingredients:

A = 牛奶(Milk) 135克，植物油(Canola Oil) 45克，幼糖(Sugar) 30克。
B = 低筋面粉(Cake) 135克。
C=蛋黄(Egg Yolk) 135克。
D= 蛋白(Egg White) 270克，幼糖(Sugar) 60克，塔塔粉(Cream of Tar Tar) 1/2tsp。

做法：[METHOD]1.将A煮至热（不需要滚），把低筋面粉加入拌匀，待凉后再加入蛋黄，要一边搅拌一边加入, 然后放一边待用。(Cook A in low fire(warm-do not need to be boiling stage), add in the B and mix well. After the batter has cooled, add in the egg yolks while whisking. Leave it aside for later use.)2. 把蛋白打至发泡加入半份白糖和塔塔粉，继续搅拌至蛋白呈现细腻才加入剩余白糖，
继续打至硬性发泡即可。(Beat egg white with cream of tar tar & sugar till stiff peak forms)
3. 把2/4蛋白加入蛋黄糊里搅拌均匀，再倒回剩余蛋白里，轻轻拌匀即可。(Add 2/4 of the meringue into the egg yolk batter, mix well. Pour mixed batter into the remaining meringue and mix until well combined)
4. 把面糊舀入纸杯里，7/8分满就好，然后以预先预热上下火180度的烤炉里，烤约15 分钟或至熟即可！(Pipe the batter into the cupcake cases till 7/8 full. Bake in a preheated oven of 180C for about 15 mins)
5. 待凉后才挤入香草奶油馅和装饰，然后冷藏才好吃的！(Once cooled, pipe in the vanilla custard cream into the Hokkaido Cupcakes and decorate as desired. Dust with icing sugar for the finishing touch. Chilled the Hokkaido Cupcakes as they are best eaten chilled:-D)
分量可做19个 (Recipe can yeilds about 18-19 cupcakes) 

自制卡仕达酱（香草奶油馅）(Vanilla Custard Cream)材料A:
蛋黄(Egg yolk) 45克
幼糖(Sugar) 40克
材料B:
低筋面粉(Cake Flour)10克
玉蜀黍粉(Corn Flour) 10克
材料C:
牛奶(Milk) 250克
幼糖(Sugar) 10克
香草精(Vanilla Essence) 适量(I use about 1.5 tsp)
材料D:
牛油(Butter) 20克
材料E:
Topping cream 100克

做法：[METHOD] 1. 将材料A打至浓稠（蛋黄颜色变白 ） (Beat egg yolks & sugar until white & creamy)
2. 加入材料B拌匀，备用。 (Add in B until well combined. Keep aside)
3. 将材料C煮滚，熄火，在把一半份量倒入2里，要一边搅拌一边倒入，
然后把以上混合物筛过后倒入剩余的热牛奶里搅拌均匀 (Boil C. Pour half of the boiling milk mixture into the egg yolk batter. Mix well and pour it back into the balance milk and mix well.
4. 继续用小火把以上混合物煮至浓稠即可，熄火后趁热加入牛油拌匀。(Continue to boil the milk mixture over low fire, stir till you get a thick consistant texture. Turn off the fire and stir in the butter till melted.)
5. 用保鲜膜盖在蛋奶酱上面防止表层结皮。待凉备用。(Use a cling wrap to cover the custard cream to prevent surface from skinning. Keep aside)
6. 最后，把材料E搅拌至看见纹路（类似湿性发泡）后，把它加入蛋奶
酱里拌匀再冷藏，就变成美味的自制卡仕达酱。(Lastly, whipped the topping cream till peak forms. Mix it together with the custard cream. Keep chilled before piping it into the cupcakes)

  

 So try these Hokkaido Cupcakes now!!!!