Author: Ting-a-ling

Reindeer cupcakes

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With less than two weeks to Christmas, I’m getting into the holiday season and trying out some new baking decorations for this festive occasion. I remember coming across these reindeer cupcakes on instagram and I’ve always wanted to try it. So I went down to the shops, bought some pretzels for the antlers, m&m chocolate chips for the nose and white chocolate chips for the eyes. I was hoping to find some small plain biscuits or ritz minis for the muzzles, unfortunately, I couldn’t find any so I made my own plain vanilla cookies. Putting the ingredients together to make the reindeer is super fun and I felt like a kid again. For the cupcake, I made a moist chocolate cupcake with Nutella filling and a chocolate ganache to coat over the cupcakes. Not the healthiest dessert but definitely the cutest and it tastes superb! Nutrition per cupcake (without decorations) Ingredients To make the cupcakes (one batch makes 12) 100g plain flour 40g cocoa powder 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp …

Spiced pumpkin loaf

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Pumpkins are in season and I’ve been playing around with different pumpkin recipes. The last time I made spiced pumpkin muffins and they were a hit amongst my friends. This time round, I’ve decided to make a spiced pumpkin loaf cake with loads of nuts. This cake is super easy to make as it does not require the use of a mixer. All you need to do is to mix the dry ingredients in together with the wet ingredients. The only troublesome part is the grating of the pumpkin. I’ve used buttermilk for this cake. U can either buy it from the shops or you can make your own buttermilk by adding one or two tablespoons of lemon juice into the milk. Alternatively, greek yoghurt can used too. I’m a huge fan of adding nuts into the cake, so feel free to add walnuts or almonds into the cake. Nutrition per slice (serves 8) Ingredients 220g self-raising flour 120g brown sugar 3 large eggs 150ml buttermilk 100ml olive oil 200g grated pumpkin 1 tsp vanilla essence …

Spiced pumpkin muffins

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Getting into the spirit of halloween with these spiced pumpkin muffins. I made them on Halloween but didn’t have the time to post. I tried to do a chocolate frosting that looked like cobwebs. It turned out pretty alright for some of my cupcakes. I was struggling with the white chocolate because it hardened very quickly so some of my “cobwebs” didn’t turn out very well. But hey, the muffins still tasted delicious. Pumpkin is in season now and I bought a whole pumpkin to experiment on different recipes. Pumpkin is one of my favourite vegetables – even though it is technically a fruit. It tastes good steamed, boiled, roasted and even stir-fried. Plus, they are relatively low in calories and are nutritious. Today’s spiced pumpkin muffins is a slight adaptation from my carrot cupcake recipe. It’s super easy to make, the only “difficult” or I would say troublesome part is the grating of the pumpkin. Other than that, you will be indulging in delicious freshly baked spiced pumpkin muffins in less than an hour! …

Pandan marble cake

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I’m on a pandan cake streak. I actually bought 1 litre of pandan paste that needs to be used by April next year so I’m trying very hard to finish it before it expires. Obviously I have some problems with proportioning – never thought that it would take such a long time to finish 1 litre of paste. Today, I’ve decided to be a bit more fancy and use my Williams Sonoma bundt tin. I’ve had many failed attempts using this bundt tin and learnt that it requires a lot of greasing if not half the cake will remain stuck to the tin. I love making marble cakes because they are pretty to look at and it is fun to make the little swirls in the cake. Nutrition per slice (serves 8) Ingredients 140g unsalted butter (room temperature) 100g caster sugar 220g self raising flour 3 large eggs 250ml coconut milk 1 tsp pandan paste 1 tsp vanilla essence 30g desiccated coconut 2 tbsp poppy seeds Directions Preparation time: 15min Baking time: 30min or when …