Archive for the ‘Muffins and Cupcakes’ Category


Steamed Rice Cake

October 21, 2008

Another one of my “hop back to traditional goodies” post πŸ˜› These certainly brings back memories! Yum! Was suppose to purchase Glutinous rice flour to make more Ang Koo Kueh, but by mistake, Mummy bought 2 packets of Rice Flour!

Since i have 2 packets on hand to play with, i started to hunt and for recipes, and spotted this on <Chow Times>

1st thought >> “Must make!”

2nd thought >> “Must eat them with that orange-colored sugar”

LOL, i seriously dunnoe what is the name of this sugar. =X anyone able to help here? πŸ˜›

I had mine together with some sweet coconut fillings as well =D

Only regret is that……….

i should have made some in pink! :X


Paper-Lined Sponge Cake

October 12, 2008

Typically found in traditional Chinese bakery, paper-Lined sponge cake is a Chinese style sponge cake which have a rich egg taste, baked in a paper cup/ muffin cup lined with baking/greaseproof paper.

Spotted this wonderful Recipe from Baking Mum/HugBear’s Blog and has been on my to-do list for a long time πŸ˜› For this period of time, i’m in a “Retro/oldies” mood, been doing alot of traditional bakes, kuehs and all… Therefore i decided to make these…. I’m really AMAZED by the results! such simple ingredients…. simple steps…. and best of all AMAZING results! Check out the texture of the cake!

*float around* i love the texture of this cake! so yummy, taste really good on its own. Lined in paper makes it really easy for consumption as well. U should all try this! πŸ˜› Visit <HugBear’s Blog> for the recipe and all her yummy goodies or get it here!

4 eggs
100g cake flour
100g castor sugar
12g spongecake stabliser
25g milk
90g melted butter (reduced to 50g, As i ran out of butter :P)


  1. Put all the ingredients except the melted butter into a mixing bowl.
  2. Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8” on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter.
  3. Add in melted butter at this stage and mix in thoroughly.
  4. Line some waxed papercups with baking paper.
  5. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

Even with the fats reduction, the cake still turns out really soft and YUMMILICIOUS! KEEEEEEEPER! Thanks HugBear! πŸ˜› Loved it!

– .: Baker Lee :.


Cranberry Cupcakes

June 14, 2008

This recipe was kindly shared by Gina of Kitchen Capers. Lovely recipe! simple and delicious! πŸ˜€ it is kind of a cross between butter cake and sponge cake, soft and moist. The yogurt really enhances and brings out the flavor of the cranberries. Flavorful even with 1 main component! i’m surprised by how good these are!

When i removed these from the oven, i was initially worried that these might be dry, dense and too firmly packed judging from their outer appearance! But surprisingly, they are not! Check out the texture of these babies! it is really soft and moist!

Ingredients: (12 cupcakes)
110g butter
200g castor sugar
200g plain flour
1 tsp baking powder
100g dried cranberries
200ml plain white yoghurt
2 eggs
1 tsp vanilla essence
1 tbsp melted margarine(for brushing on cupcake tray)


  1. Preheat Oven to 175 Degree C. Brush muffin tray with melted margarine or line with paper liners.
  2. In a small bowl, Mix together yogurt and cranberries. Allow it to rest for 30mins at room temperature.
  3. Cream butter and sugar till light and pale in color.
  4. Add eggs, one at a time.
  5. Add in Vanilla Essence
  6. Stir in yogurt and cranberries mixture.
  7. Fold in sifted flour/baking powder till well combined.
  8. Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.

KEEPER!! love it! am so gonna make it again and again with other dried fruits. πŸ˜› I reduced the sugar amount called for to 120g, and it tasted just right for me. It is a personal preference, depending on your “tolerance level” for sweet stuffs πŸ˜› the only yogurt i had in my fridge at that moment was aloe vera yogurt! but it still turns out wonderful! Instead of plain white yogurt i am sure other fruit based yogurt will work well too, but however, u will most probably get a mixture of flavors.

– .: Baker Lee :.


Chocolate Swirl Cheesecake

June 1, 2008

One of the recipes i bookmarked sometime back, shared by Happy Home Baker. πŸ™‚ Chocolate and cheese! the thought of it makes me drool! *wipe of saliva* Made these into muffin size, so that i can easily share them (^.^v) One of the easiest cheesecake recipes i tried so far, other than those non-bake cheesecakes.

Love the fact that each of these are unique, it is rather impossible to have exactly 2 with the same swirl style πŸ˜› which makes these pretty exciting and enjoyable to look at. The urge to slice them just to check out the swirls inside is sooooooooo strong! *smack forehead*

Cream Cheese Mixture
250g cream cheese (soften at room temperature)
60g castor sugar
1 egg

Chocolate Mixture
180g butter
150g caster sugar
3 eggs
3 tablespoon cocoa powder
120g self-raising flour
1 tablespoon baking powder


  1. Preheat oven at 150Β°C.
  2. Grease and line a 20cm round cake pan.
  3. Cream Cheese Mixture – beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside.
  4. Chocolate Mixture – Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture.
  5. Pour half of the chocolate mixture into the cake pan.
  6. Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture. Using a skewer or toothpick, make a few swirls.
  7. Bake for 45-50 min or until skewer comes out clean. Cool completely and chill in the fridge before serving.


I personally felt that these are pretty easy to whip up! and the swirls are fun to make~ *wink* Worth to make again! With the chocolate batter, the taste of the cheese ain’t that overpowering. Mum who doesn’t really cheesecake, help herself to 2 of these! πŸ˜› Thanks Happy Home Baker for sharing this recipe! *curtsy*

– .: Baker Lee :.


Banana Cupcakes

April 9, 2008

Banana craze? O.o it seems like everyone is either baking banana cakes/loafs or in the massive bread baking mood. *ponder* by coincidence I have 2 huge bunch of bananas sitting in the fruit basket and our dear always happy- nonsensical-crappy-friendly-yet we love classmate, Zheyan, will be celebrating the day he aged tml(10th April) GOSH!! God thanks for this crappy chap in my life! πŸ˜›

Always-nice-and-kind Amanda, plans to make him something… and being aware that he fancy bananas(maybe that’s the reason why he is at times nonsensical like a monkey?), I decided to make him banana cupcakes! no frosting and fancy deco, as we have class till 10pm today! *sulk* i wouldnt want him to bring home melted and messy looking cupcakes! So here’s my undecorated, simple, light soft, banana cupcake! take a look~

well, it’s actually a banana cake recipe! =X As I’m currently in the use-the-muffin-tray-for-everything mood, i made them into cupcakes! LOL, been making full use of the muffin tray! it’s easy work! easy clean up, shorter baking/steaming time, easy to consume, grab and go! πŸ˜› In fact, I made <this> and <also this> recently again! As they are soooooo much loved by my family and friends. *wink*

This is shared kindly by aunt, yields light, soft banana cake. πŸ™‚ Checkout the texture! *drool* i love soft and fluffy cakes! erm… cupcakes! (^.^ V) keeping this recipe!


225g Cake flour
1 tsp baking powder
1 tsp bicarbonate soda
150g butter
150g castor sugar
2 eggs, large
50ml milk
3 large bananas (mashed)

Β½ tsp banana essence (optional)


  1. Preheat oven to 175 Degree C and line muffin pan with paper cups.
  2. Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
  3. Cream butter until light and creamy for about 5-8 minutes.
  4. Add sugar and continue to mix until light and fluffy.
  5. Beat in eggs, one at a time.
  6. Stir in banana essence if you are using.
  7. Beat in mashed bananas and milk.
  8. Finally, fold in sifted flour into mixture.
  9. Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.
  10. Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan. Cool on wire rack.

**NOTE** if baking in loaf, increase baking time to 50-60mins.

Yum Yum! Amanda feels that they are delicious! πŸ˜› light and soft indeed! but however, <steam banana cake> still wins hands down among all banana cakes! πŸ˜› If you have a sweet tooth, do increase the sugar content. For me, this amount is sweet enough though. πŸ˜› Btw, i did some “limited edition” version and Dorie’s Chocolate chip cookies <once> <again>. :X ohh side-track before i forget!

Happy ZY!! May u be Blessed with everything and anything! *wink*

Back to the “limited edition”, it is centered with chocolate chips. The following image, may be disturbing! i apologize~ >.< it looks messy with the chocolate all over… =X but one can never go wrong with chocolate yea? πŸ˜›

– .: Baker Lee :.


Lemon Cream Cheese Cupcakes

April 1, 2008

It was a warm day! was digging in the fridge when i spotted this! Big fat lemon! πŸ˜› nice cooling, refreshing lemonade comes to my mind! πŸ˜› DING! let’s make something with the rind as well!

This recipe is taken from Betty Saw’s Tempt, Cupcakes to Excite. These cupcakes really excites me!! πŸ˜€ Don’t be deceive by it’s simple and plain appearance! They are simply DELICIOUS. Really good! sooooooo good! The texture of these cupcakes is so soft and light that u can easily munch a few at one go!

These come along topped with lemon glaze, but it is so good on its own, I refused to make the glaze! =X Trust me! They are just the kind of cupcakes you will proudly give away naked, unfrosted, undecorated, un-everything! πŸ˜› just so simply good on it’s own… *blissful*

Ingredients:(Makes 12)

130g cake flour
Β½ tsp baking soda
Β½ tsp baking powder
130g cream cheese, at room temperature
135g butter, at room temperature (reduced to 100g)
145g castor sugar (reduced to 100g)
1 tsp grated lemon rind (increased to 2 tsp)
2 eggs, at room temperature
1 tablespoon lemon juice

**my modification in teal


  1. Preheat oven to 175 Degree C and line muffin pan with paper cups.
  2. Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
  3. Cream butter and cream cheese until light and creamy for 8-10 minutes.
  4. Add castor sugar and continue to mix until light and fluffy.
  5. Beat in eggs, one at a time.
  6. Stir in lemon rind and lemon juice.
  7. Finally, fold in sifted flour into mixture.
  8. Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.
  9. Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan. Cool on wire rack.

I love these!! *nod* so does my family! πŸ˜› the 1st thing my bro told me when he saw me was β€œnice!” definitely a keeper! πŸ™‚

– .: Baker Lee :.


Easter Special II – Hot Cross Donut Muffins

March 22, 2008

Easter is a time of rebirth and resurrection; celebrating the Resurrection of our Savior, LORD, Jesus Christ on the third day after His crucifixion.

Yes, part 2 of my Easter Special~ πŸ˜€ This time, Hot Cross Muffins~ *wink* Like my previous hot cross cookies, they follow the hot cross theme. Dried fruit(Cranberries and raisins), spices and top with a cross(cheese slice into strips, adds a taste of saltiness to the sweet topping! – the kind of experience when u have fries dipped with sundae ice-cream. That’s the way i love to have my fries πŸ˜› ) These are my new favorite muffins! veeeeeeeeeeeeeeery soft, fluffy and yet easy to make! DEFINITELY A KEEPER!

As you can see, i made a few plain ones as well… simple,beautiful and classic look. This recipe yields me 8 big muffins. Mummy took 2 of them for breakfast. After breakfast, we are left with 4, i was intending to share some with my relative who stays just across the street, but they are so good that mummy refused to share! Claiming she wants them for tea! *laugh* I guess I will make more when I stock up on milk later! πŸ˜›

Like all muffins, these are 1 bowl recipe. Just mix till just combine, scoop batter into muffins cups, into the oven. TADA! πŸ˜€ Muffins! Hee~ This yummy recipe is taken from Hillbilly Housewife. Many thanks to the baker who created this recipe! My family is very very thankful! *curtsy*


1/3 cup (60g) shortening
1/2 cup (110g) sugar
1 medium egg
1-1/2 cups (190g) flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup (180g) milk

For The Topping: (mix and set aside)
1/2 cup powdered sugar
1 teaspoon cinnamon

Melted margarine/Butter


  1. Preheat oven to 175 Degree C.
  2. In a mixing bowl mash together the shortening and sugar.
  3. Add the egg and whisk it all up until it is smooth.
  4. Measure the flour, baking powder, salt and nutmeg into the bowl.
  5. Pour in the milk.
  6. Mix the batter with a whisk/fork until it is just combine. do not overbeat.
  7. Drop the mixture into muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.
  8. Bake for 25-30mins, till an inserted skewer comes out clean and muffins top are slightly brown.
  9. Take the muffins out of the pan. When they are cool enough to handle, dip/brush the tops of the muffins with melted margarine/butter.
  10. Then dip them into the powdered sugar/cinnamon mixture.

* NOTE *
Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special texture.


– .: Baker Lee :.