All posts filed under: Recipes

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 …

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 …