Ice-Cream Cone Cupcakes

It was already about 9pm last night but Mimi had asked me to make thse ice-cream cone cupcakes we saw recently. So we made them and the girls waited patiently for them till about 1130pm.

 In the end, Mimi didn't finished it, probably it was too rich for her as she had only eaten the Hershey's Chocolate Frosting. Nat on the other hand, happily finished up hers. For me, I preferred the butter cake inside the cone...

 Nevertheless, these made a pretty little treats for all the children. I'm sure all of them would fanxy one of them. You may wish to use any cake recipe and decorate as desired. 

♡♡ Have lotsa of fun with them and your kids♡♡

Maple and Banana Cupcakes

For a change, let's have some Maple and Banana Cupcakes.

Recently, I bought the new Mini Cakes recipe book by Joanna Farrow from MPH. I bought it at a great deal like probably like S$6.00. I love her recipes so far as it was a "just-nice" proportion for the mini cakes. These minis were so adorable and they were bite-sizes.. yummy..^^

In fact, this is my 1st attempt trying her recipes. :-p

How would these cupcakes taste like??

Well, they were simply soft and fluffy..

I love them with much, plus with the Maple Frosting, they were absolutely fantastic.

Recipe as adapted from Mini Cakes by Joanna Farrow

Ingredients:

(Makes 12 minis)

1 small banana

2 tbsp maple syrup

2 tbsp milk

60g lightly salted butter, softened

70g caster sugar

1 egg, beaten

100g self raising flour

Method:

1. Preheat oven to 180C. Line a 12-section mini muffin tin with 3cm mini paper cases.

2. In a small mixing bowl, mash the banana to a puree with a fork. Stir in the maple syrup and milk. Set aside.

3. Put the butter and sugar in a separate bowl and beat together with an electric whisk until light and fluffy. Gradually beat in the egg, a little at a time, adding a teaspoon of flour if the mixture starts to separate.

4. Sift half the flour in the butter mixture, the add half the banana. Gently fold the ingredients together until only just mixed. Sift in the remaining flour, add the remaining banana mixture and fold in.

5. Spoon the mixture into the paper cases. Bake in the preheated oven for 18-20 minutes, or until risen and just firm to the touch. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.

Maple Frosting

150g lightly salted butter, softened

1 tsp vanilla essence

6 tbsp icing sugar

 7 tbsp maple syrup

8 pecan or walnuts, roughly chopped to decorate

Put the butter, vanilla essence, icing sugar and maple syrup in a bowl and beat with an electric beater until smooth and creamy.

Hershey's "Perfectly Chocolate" Chocolate Cupcakes with Hershey's Chocolate Frosting

Happy Happy Sweet 2nd Birthday to Bake-Along.

Time flies and it had been 2 years unknowingly. Getting to know the wonderful hosts, Lena, Joyce and Zoe and the other bakers whom had baked along with us. I must say from this, I had learnt many more cakes that everyone had shared. 

Thank you to all and our Bake Along hosts for all these wonderful recipes, attempts and most of all, company:))

So here we have along with the Bake-Along 2nd Year Anniversary, a "Perfectly Hershey's Chocolate Chocolate Cupcakes with Hershey's Chocolate Frosting.
I realised I had some cocoa powder in my office desk and "it" caught my attention with its this recipe from Hershey's Cocoa box.

Basically this is just a mix in everything recipe. I made a messed as I had poured 1 cup of oil instead of half cup.. So no choice, I had to prepare another portion to balance it. BUT, I messed up by putting half flour.. Anyway, somehow or rather I did made it right.. But getting a very watery consistence batter was what I had gotten and I was quite skeptical about it.

So these were how my "cupcakes' looked like and though they looked abit "ugly", they tasted fantastic!!!

It had a steamed cake texture, soft and moist, very unusual from the cupcakes that we would usually baked.

And after some "makeover", they looked much prettier. These chocolate frosting were also made with Hershey's Cocoa...And I must say... they were great!!!! They were simply heavenly chocolate!!!!

These moist chocolate cupcakes had all thumbs up from everyone!

So... lets not wait no more!!!!

Try them and you will know what I mean...hehehehe...

Recipe as adapted from the Hershey's Cocoa Box :-p

Hershey's "Perfectly Chocolate" Chocolate Cupcakes

(measurements in brackets are in my own modifications)

Ingredients:

2 cups sugar (256g)

1 3/4 cup all purpose flour (224g)

3/4 cup Hershey's cocoa (96g)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk (236ml)

1/2 cup vegetable oil (114ml canola oil)

2 tsp vanilla essence

1 cup boiling water (236ml)

Method:

1. Preheat oven to 350F (175C).

2. Combine all dry ingredients in a lagre bowl. Add eggs, milk, oil and vanilla essence and beat on medium speed for about 2 mins. Stir in boiling water (batter will be thin). Pour into cupcake cases about 2/3 full.

3. Bake for about 22-25 mins or until a wooden pick inserted in the centre comes out clean. Cool for 10 mins before frosting.

Perfectly Chocolate Chocolate Frosting

(for about 30 cupcakes frosting)

Ingredients:

1 stick butter (113g)

2/3 cup Hershey's cocoa (I use abt 50g for half frosting portion)

3 cups powder sugar (384g)

1/3 cup milk (79ml)

1 tsp vanilla essence

Method:

Melt butter. Stir in cocoa. Add in powdered sugar and milk, beating at medium speed to spreading consistency. Add more milk if needed. Stir in vanilla essence.

So come along and join us with our Bake Along Hosts: Lena, Joyce and Zoe and the other bakers in this cupcake theme. :-D

Tres Leches Cake - Bake Along #43

Wait for me again....!!! Almost late but good enough just before the deadline... I had bought a new oven on Saturday and I was very thrilled as I had wanted to try baking this cake with it. But one of the oven "leg" had came come and I need to get the whole oven changed...:((

I have never known of this cake until I saw the bake theme for Bake-Along #43 by Joyce, Lena and Zoe.

Tres Leches Cake - A classic Latin American sweet is a light white cake soused with rum-flavoured milk and cream concoction and topped with dramastic swirls of meringue frosting served in squares.

 I had seen the rest of the bakes by the other members and seeing the light, soft, moist and milky texture made me want to attempt this bake.

 It was quite a great choice for a dessert as it was really sweet, even though I had cut down the sugar level. It had a similar cake texture like those baked cheesecake. Hmmm but I wouldn't fancy them too much due to the overly sweetness of its whole cake and milkness:-p 

Frosted with white chocolate topping made them heavenly sweet.

I was actually rushing for time to go for our Sunday Movie Treat  of Ironman 3. Hubby was rushing me and I was in a panicky stage... My cake wasn't cooled well for 10 mins. I quickly put in the cake into a bigger container and poured the soak onto the cake. I gotten a little worried as I saw Joyce, Lena and Zoe's cake had soaked up the milk mixture whereas mine was "floating"... 

Not enough time... my whole plattoon was waiting for me... I quickly poured in the milk mixture and refrigerate the cake, grabbing my recipe along as I dashed out of my house. I realised I hadn't poked the holes at the side of the cake:-p So I am not totally sure if the milk mixture had been totally absorbed by the cake... What a sotong I am...

Nevertheless, this cake still tasted very well though I personally will preferred them plain as what it was. What about you.

Recipe as adapted from The Cake Book by Tish Boyle

Ingredients:

200g cake flour

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

113g unsalted butter

143g firmly packed light brown sugar(i use 100g)

180ml milk

1 tsp vanilla essence

4 large egg whites

1/4 tsp cream of tartar

50g sugar

Method:

1. Sift the flour, baking powder, cinnamon and salt in a bowl. Whisk to combine and set aside.

2. Beat the butter and brown sugar at a mediym-high speed until light, about 2 minutes. In a small bowl, combine milk and vanilla essence. At a low speed, add the flour mixture to the butter in 3 additions, alternating it with the milk mixture in 2 additions.

3. In a clean bowl, beat the egg whites until foamy. Add cream of tartar and beat at mediym high speed until soft peaks begin to form. Gradually beat in the sugar and beat at high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Scrape the batter into the greased pan and smooth it into an even layer.

4. Bake the cake for 30~45mins until a toothpick inserted into the centre comes out clean. Cool the cake in pan on a wire rack for 10mins.

Meanwhile, make the Tres Leches Soak:

180ml light cream

One 12-ounce evaporated milk

One 14-ounce condensed milk

45ml dark rum

1 tsp vanilla essence

In a large mixing bowl, combine all ingredients. After the cake has cooled down for 10 mins, using a toothpick, pokes holes all over the cake at 1-inch intervals, going all the way down to the bottom. Slowly pour all the soak over the top of the cake, covering it completely. It will seem like a lot of liquid; the cake should be "floating". Refrigerate the cake for at least 2 hours, or overnight.

As for the frosting, you may wish to use as desired:)

Do join along with our hosts; Joyce, Lena and Zoe and other members whom had joined us as well :))

(Sorry Hosts, I cant link up to you as I posting this using my phone:-p  Pardon me...:)