It has been a busy week!
Sent out some cupcakes and a chocolate cake last week – the little birthday boy was very happy! 🙂
A rich taste that made the cupcakes almost taste like Oreo Malt Cheesecake :p
I was a little upset with the cake because the ganache sat for a while longer, and while I spread it out, to my horror, it started to set much earlier than expected 🙁
I tried to use the spatula to ease some off the sides at the top, so there’s the ugly marks there.
I probably will offer them a similar smaller cake in future FOC for this hiccup. But I am glad that they enjoyed the cake!
And then I made some Hokkaido cupcakes for the hubby’s birthday yesterday.
Now, he’s quite picky with the cakes he eat, because he doesn’t like the buttery smell/taste. Sometimes I feel quite “defeated” because he seems to be able to take some cakes selling outside very well – but for mine, he usually rejects, commenting there’s a “strong butter smell”.
So I usually test taste over and over again, but I just cannot detect any butter smell! As time goes by, I just gave up. And now I can’t really tell if my bakes are good or not. I have to rely on people’s comments hahahha.
I filled the cupcakes with Lemon Ribena flavored SMBC because the hubby doesn’t like the “milky” whipped cream. Thankfully the SMBC is light enough. And because I was worried that the Ribena might make the buttercream a little too sweet, I added some Nielsen-Massey lemon extract – which proved to be a little potent in this light buttercream lol.
We can’t really taste the Ribena distinctly, but we love the refreshing buttercream – not so jer lat you know. I love this flavour so much that I probably gonna test it again 🙂
Oh, and I topped the cupcakes with 2 Ribena pastilles! Well, we’re kids at heart lol.
Hokkaido Chiffon Cupcakes – Recipe from Anncoo Journal(Makes 9 – 12 Muffin Cups)
– 3 large egg yolks
– 25g sugar
– 35g corn oil
– 60g milk
– 1/2 tsp vanilla extract
– 70g cake flour
– 3 large egg whites
– 25g sugar
1. Preheat oven to 170C. Arrange cupcake or muffin cups on baking tray.
2. Whisk egg yolks and sugar till pale in color on your hand whisk.
*The mixture will be heavy, lumpy here. Don’t worry. It will mix into batter after going on to Step 3.
3. Add in corn oil and milk, mix well. Sift in flour in 2 batches, stir to combine.
*I simply measured corn oil and milk in the measuring cup, mix well and pour in to combine.
4. With your electric mixer, whisk egg whites till foamy, gradually add sugar and beat till soft peaks.
5. Take 1/3 of meringue and mix into egg yolk batter with your hand whisk, in a cutting motion.
6. Fold in balance egg white using a rubber spatula till well combined.
7. Scoop batter into cupcake or muffin cups to about 3/4 full. Bake for 20-25 mins in the middle rack of your oven.
8. Cool cakes completely. Dust some icing sugar on top of the cakes. Make a small hole in the middle of the cakes, push in the piping tip and pipe in your whipped cream mixture.
*Pop on over to Anncoo’s Journal for whipped cream recipe.