Author: Ting-a-ling

Pandan coconut cupcakes

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Pandan! One of my favourite asian flavours. Don’t be fooled by the colour of these cupcakes. They taste absolutely delicious plus they are super easy to make! All you need is coconut milk and pandan essence to bring out the asian flavour. You can get pandan essence easily from asian grocers. I won’t recommend using pandan leaves because you will need a lot of leaves to extract the flavour out – it’s just too much work. One teaspoon of pandan essence is all you need to save you the trouble. Nutrition per cupcake (one batch makes 12) Ingredients for the cupcake  240g self-raising flour 140g unsalted butter (room temperature) 100g caster sugar 2 large eggs 270ml coconut milk 1 tsp pandan essence Toasted desiccated coconut for sprinkles (optional) Ingredients for the frosting 250g cream cheese (room temperature) 30g unsalted butter (room temperature) 40g icing sugar 1 tsp vanilla essence Directions  Preparation time: 10-15min Baking time: 15-20min or when the skewer comes out clean  Preheat the oven to 180 degrees Prepare a 12 case muffin tin …

Blueberry lemon zest bundt cake

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Absolutely love it when blueberries are in season. It’s such a versatile fruit that can be used in breads, cakes and even for decorations. This time round, I’ve decided to make a blueberry lemon zest bundt cake for my family. I actually made this cake twice because I enjoyed it so much that I wanted to have it for afternoon tea with my friends. This cake is very simple to make – all you need is a mixer and everything can be done in less than 15 minutes. The only thing I don’t like is the zesting of lemons. Guess I’m just lazy because I find it tiring to zest or grate anything in general. There are quite a number of ingredients required for this cake so best to prepare everything beforehand. Once the cake is done, let it cool down completely before serving. I always find that cakes taste better the next day, so I’ll always make my cakes one day in advance. Hope that you’ll enjoy the cakes as much as my family …

Peanut butter swirl brownies

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The peanut butter craze continues. This will be my last peanut butter recipe because I ran out of it and I’ve eaten enough peanut butter baked goods for the past few days that I’m getting tired of it. This brownie is made for peanut butter lovers. I’ve just swirled loads of peanut butter onto a rich dark chocolate brownie. One thing I dislike about baking is the washing up. I’m always a fan of recipes that does not require the use of a mixer. I mean the Kitchen Aid is an excellent machine to use, but it’s so heavy and I’m just lazy to carry it out of the cabinet, wash it, dry it and place it back. So I’m pro-mixing method. Hence, I am in love with this recipe. I used Lindt 90% dark chocolate for most of my brownie recipes. This is because brownies require quite a large amount of sugar to get a nice graze on the top. I find that using 70% dark, the brownie turns out quite sweet hence I …

Peanut butter Nutella cookies

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The Nutella baking continues. This time, I’ve decided to mix two of my favourite spreads together – peanut butter and Nutella. Best to use commercial peanut butter such as Krafts or Skippy as they are less oily. I’ve made quite a number of peanut butter cookies before and I usually cream both peanut butter and butter together. This time, I’ve substituted the butter for Nutella because I cannot imagine how sinful this cookie will be with Peanut butter, butter and Nutella all in one. The creamy texture of Nutella helps to make the cookie dough less dry. Rolling out the cookie dough for this recipe is quite tricky because the peanut butter makes the dough crumbly. I prefer to roll it using my own hands because the heat and moisture from my hands help to keep the dough together. It takes a little more time and patience rolling the dough out. I’ve also added in white chocolate chip and dark chocolate chips into the dough – you can never have enough chocolates in a cookie! …