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! 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 …

Strawberries are one of my favourite fruits and I love it when they are in season. There are just so many things you can do with strawberries and they make good “accessories” for food styling too. I’ve never been a fan of frosting; partly because I find it too sweet and also messy when it comes to using the piping bag. However, my latest obsession is whipping cream. It’s light and easy to work with and the best thing is that it doesn’t make the cake feel as heavy and sinful compared to buttercream. Since strawberries are on sale at the supermarkets this week, I’ve decided to make fresh strawberries cupcake. Instead of making a plain vanilla cupcake with fresh strawberries, I added lemon zest for an extra flavour. Everyone loved the cupcakes and they looked so pretty with the whipped cream frosting. Hope that you’ll enjoy it as much as we did! Nutrition per cupcake Ingredients for the cupcake 200g self-raising flour 120g unsalted butter (room temperature) 100g caster sugar 2 eggs 150ml buttermilk …