Saturday, February 28, 2009

Soft Jelly In Longan Syrup

Longan Jelly1

My elder daughter have been asking me to cook this jelly for her several time. This is her favourite dessert. It's very easy to cook and we can make this jelly for children's birthday party. The jelly itself are not too sweet, it taste just nice when eaten with the canned longan flesh and it's syrup.

Let me share this simple and nice jelly recipe with all of you☻

25 g/1 packet of thai jelly powder
4 liter water
500 g sugar
400 g/ 1 can of evaporated milk
2 can of king longan
30 plastic cup with cover

Cook the jelly powder in the water until it is fully dissolved.
Add sugar and bring the jelly mixture to boil.
Add evaporated milk and stir the mixture well. Don't over boil it.
Switch of the stove and set aside.
Let it cool before fill in the plastic cup with cover.
Fill the jelly mixture about 80% full, leave some space for the longan flesh.
Let the jelly set before add 2 longan flesh and 3 tsp of longan syrup on it.
Refrigerated it before serving.

Jelly in the plastic cup before the longan is added.

Note: The recipes above makes 28-30 cup of jelly. We can store them in the fridge and eat them at anytime we like. Great for party, when we have many guest☻

Friday, February 27, 2009

Homemade Kimchi


When I first visit Korea 8 yrs ago, it was my very first time tried kimchi and eventually I have grown to love it so much. I can eat the rice with just kimchi alone. The sweet, sour and spicy flavour of the kimchi really appetizing. All the while I will just have kimchi at our local korean restaurant or bought the ready made kimchi from the store, until one day my aunt from Singapore shared her recipe with me. I tried and it turn out a lot better than the one I bought from the store.

Making kimchi are pretty easy, there few minutes of work and just let it ferment at least 1 week before we can eat them. I let my kimchi ferment for 2 weeks before I eat them. Kimchi gets better with age. The longer we keep it, the better it taste. We can eat kimchi with rice, we make soups with kimchi, we can use kimchi to fried rice and make kimchi pancake or omelette as well. Just store a jar of kimchi in our fridge and just eat them whenever you want☻


1 large chinese cabbage/napa cabbage
some coarse salt (1/2 cup)

2 red chilli - chopped(optional)
4-5 cloves garlic - chopped
1 bunch of spring onions - chopped/sliced into 1 inch
1 inch of ginger - chopped
1 cup of gochugaru (korean chili flakes)
2 tbsp fish sauce

Note: the amount of the ingredients used can be adjusted to our own liking.

The most important ingredient for making kimchi is getting the right korean chili flakes. I have tried other chili powders but nothing else will give you that authentic taste. Korean chili flakes has a wonderfully sweet taste that accompanies the spice. It is not too spicy to compare with the chili powder available in Malaysia.
*We can use our local chili powder to substitute the korean chili flakes but beware of it will taste a bit more spicy. Reduce the amount of chili powder used and add some sugar to balance the taste. Always try to get the correct taste☻*

Prepare the cabbage:
Wash the cabbage layer by layer. We can cut it into quarter for easier wash and drain to dry. Sprinkle the layer of cabbage leaves with the coarse salt evenly. Set aside for a couple of hours - 4 hours. The cabbage will drain off some of its water and will shrink in volume by about 1/3. Rinse well with running tap water to remove the salt and drained.

In a large bowl mix the ingredients - chopped red chilli, garlic, spring onion, ginger, chili flakes & fish sauce.
Cut the cabbage into whatever size u like. I prefer it about 2 inches.
Add the cabbage into the bowl of mix ingredients and mix well.
Fill the cabbage into dry and clean sealable glass jar. Leave some space at the top about 1-2 inches to allow the gases to escape.
Leave the jar at room temperature for 2-3 days and then store in the refrigerator for about one week. It will slowly ferment in the fridge.
My jar shown above is probably too full and likely to spill kimchi liquid out of the top as it ferments.
The younger it is the sweeter the cabbage tastes. If you like it more sour just let it ferment longer.


Cabbage will drain off some of its water after 4 hours.

Cabbage shrink about 1/3 of it size.

Kimchi anyone???

Note: I found this kimchi very appetizing. For kimchi lovers, hope you all will give it a try!☻

Have a nice day!!

Thursday, February 26, 2009

Crunchy Milo Cookies

Milo Cookies1

When I first stumbled across this doggie cookies in Happy Home Baking blog, I knew I will bake them for my daughters soon. They are cute☻ !! If some of you notice why I change the name of this cookies to "Crunchy Milo Cookies" instead of "Milo Doggie Cookies" ??? Just look at my cookies in the pictures, non of the cookies I baked look like a DOG and they look more like a KOALA or TEDDY BEAR...hahaha!! I think I have roll it too big and the 2 piece of Koko Krunch ears are too small for them. The sweetness of this cookies are just fine for me and if you prefer a sweeter cookies just put more chocolate chips when roll the dough. My youngest daughter will be celebrating her 8th Birthday this Saturday and I want to bake this cookies for her as her birthday present. I'm sure she'll love it ~☻

Milo Cookies6

Koko Krunch ~my kids love this !!


180 g soft butter (room temperature)
80 g MILO (we can use holicks/ovaltine)
200 g cake flour
25 g corn flour
25 g milk powder (I use Dumex Dugro)
chocolate chips
chocolate rice
Koko Krunch cereal


Sieve cake flour, corn flour & milk powder. Set aside.
Cream butter & MILO in low speed for about 3 minutes. Do not overbeat.
Add in the sieve flour and continue beat it for 1 minute to form dough.
Divide the dough into 10g each. Put three chocolate chips into the dough and roll into balls.
Decorate the dough balls with Koko Krunch as ear, chocolate rice as eye and a chocolate chip as nose.
Baked at preheat oven at 140c for about 25 mins or until it's cooked.
Leave it to cool before storing them in an air tight container.

(the recipe above makes approx. 40 - 45 cookies)

Milo Cookies3

My daughter love it so much. Look at them...aren't they CUTE☻ ?

Koko Krunch Cereal ... my kids favourite.

Milo cookies

Viola....!!! My MILO cookies are ready as a gift for my daughter.


Note: A very crunchy and Milo flavoured taste cookies, if you love MILO and Koko Krunch. I truly recommend this cookies, it taste marvelous!!! I too love them a lot!!

Prawn Fritters/Cucur Udang

Cucur Bawang2

It's quite sometime since I last have this "Cucur Udang" and all of sudden it just appeared in my mind that I want to make this for breakfast this morning. Last time when I have a maid, I'll just prepare the batter and mixed all the ingredients in it and then let my maid to fry and do the washing for me. Now, I have to fry it and do the washing myself .... poor me ~ ☻

This "Cucur Udang" is best eaten with the sweet chilly sauce and makes perfect teatime snacks. I reduce the red chillies and add in more prawns here because my kids can't take it too spicy. It's delicious!!

The batter are ready...

Cucur Bawang3

300g plain flour
2 tsp baking powder
3 eggs
250ml (1 cup) water
1 tsp salt or to taste
3 tbsp dried prawns, soaked & pounded
150g prawn meat, diced
3 red chillies, chopped
2 stalks spring onion, chopped
2 big onion, chopped
1/2 cup sweet corn
Oil for deep frying

Mix (A) in one direction until a smooth batter is formed. To make sure the salt are mix evenly in the batter, dissolved it in the water first before we mix it into the batter.
Add (B) and mix till well combined. Taste.
Heat up oil, spoon mixture into hot oil and deep-fry with medium heat until golden brown and cooked.
Dish and drain on the paper towel. Serve hot as snack.
(Serves: 6-8)

Note : Another easy dishes to prepare and it's YUMMY!

Wednesday, February 25, 2009

Cream Cheese Coffee Cup Cakes

Cream Cheese Coffee Cup Cakes 3

I ❤ coffee although I'm not addicted to it. I like to try out many different kind of coffee and currently I love this “Hei Hwang” - 黑王 2 in 1 instant white coffee. I just love the aroma of the freshly brewed coffee. Once a while, I would enjoy a cuppa hot coffee with my favourite cakes and that makes up my day☻ Today, I baked this cream cheese coffee cup cakes for my teatime and I just love the coffee smells of this freshly baked cup cakes all over my house. My kids do enjoy the cup cakes a lot☻

180 g butter
200 g sugar (I use 180 g)
a pinch of salt
2 eggs
2 tsp coffee paste
1/4 cup hot water mix with 1 tsp instant coffee
1/2 cup milk

Sift together;
250 g cake flour
1 tsp baking powder
1/2 tsp bicarbonate soda

Cream cheese fillings;
50 g cream cheese
1 tbsp icing sugar
10 g whipping cream
1/2 tsp vanilla essense
(mixed all the ingredient above until it's creamy)

Cream Cheese Coffee Cup Cakes 2

Yay!!...see the freshly out from oven cup cakes here, it's yummy & smell sweet.

Ways to bake it:

Cream butter, sugar and salt till it's pale and creamy.
Add in eggs one at a time and mixed till it well combined.
Add in coffee paste, coffee mixture and milk (Don't worry if the mixture are a bit watery)
Fold in flour.
Scoop some batter into paper cups then spoon some cream cheese mixture in the center and top up with some batter. The batter should cover up the cream cheese filling.
Bake at 175c for 25 mins or till it's cooked by insert toothpick and it comes out clean.
Remove from oven and move the cake to the wire rack to cool.

Note : If you prefer the richer coffee flavour cake, increased the amount of instant coffee to 2 or 3 tsp when making the coffee mixture. The texture of this cake are soft and fluffy, topped with the cream cheese and the great coffee aroma. Who can resist this??? Makes 20 medium size cup cakes☻

Tuesday, February 24, 2009

Rich & Moist Butter Cake

Butter Cake 1

I would like to thank Constance☻for sharing this wonderful rich & moist butter cake recipe with me. Butter cake have become one of my favourite since my younger days and now all my kids they too love butter cake. I found that this butter cake recipe by Constance are easier to bake to compare with my own recipe. We don't have to separate the egg whites & egg yolks, which make the whole baking process much easier and faster. The cake are simply yummylicious!!!

Click HERE for the recipe of this butter cake☻

Note: I scoop 3-4 spoon of the batter and mixed it with chocolate paste to make this marble butter cake. I'll share my own version of butter cake recipe soon.

Assam Pedas Ikan Kembung

Assam Pedas Ikan Kembung1
For those who loved "Assam Laksa" will sure love this dishes. My kids loves laksa very much and they love soup too, this will be their favourite then. Since my hubby was home from Hanoi and I decided to cook this Assam Pedas for him. He can't have this and many other Malaysian food in Hanoi. This is a very appetizing dishes that you all can try at home and it's very easy to prepare☻

Assam Pedas Ikan Kembung 2
The ingredients that I use to cook this dishes and (2x2x1/2inch) dried shrimp paste(belacan) which I forgot to take the pic

Ikan Kembung

left:Wild ginger buds (cut lengthwise) - right: lemon grass & galangale (smashed)

Assam Pedas Ikan Kembung

1 kg fish (kembung/parang)
2 litres water

Blend together:
10 dried chillies - soaked & seeded
2 fresh chillies - seeded
20 shallots - peeled
2x2x1/2inch dried shrimp paste (belacan)

10 stalks polygonum (daun kesom)
1 wild ginger bud (bunga kantan) - cut lengthwise
2cm piece galangale (lengkuas) - smashed
5 stalks lemon grass (serai) - smashed

4 piece dried tamarind skin (asam keping)
50g tamarind (asam jawa) mixed with 250ml water - optional

some rock sugar to taste
some salt to taste
1 cube ikan bilis stock - optional

Bring a pot of water to boil. Add in the ground ingredients, daun kesom, bunga kantan, serai, lengkuas & asam keping. Simmer stock over low heat for 10-15 minutes.
Remove daun kesom and bunga kantan. Taste the soup if it's sour enough. Add the asam jawa juice to taste, add in fish and seasoning. Try the soup while you add in the seasoning until you get the correct taste☻. Keep the soup simmering over very low heat, once the fish is cooked turn off the stove. Serve hot.
Easy right??

Note : Remove if there is seed on the dried tamarind skin as it will produce the bitter taste to the soup. Soaked the dried chillies on a bowl of hot water, this will soften the chillies in shorter time. If you prefer a more spicy soup just increase the amount of fresh chillies accordingly. My kids can't take it too spicy and I only use 2 fresh chillies in this recipe. I omit the ikan bilis stock as well☻

Sunday, February 22, 2009

Blueberry Cheese Cake

Blueberry? + Cheese? + Cake? What a fabulous combination!!!! ☻gulps~

Yeah,...I baked a Blueberry Cheese Cake for my hubby. Welcoming him home and I miss him so much. He reached KL on 19th February and will be staying there for one night to get his work done on the next day and he is home now. I baked this Blueberry Cheese Cake on 19th and refigerate it overnight. Trust me, it taste fabulous and I have grown to crave for cheese cake lately. I will try out more interesting recipes and share it with all of you here. I LOVE CHEESE CAKE!

Blueberry Cheese Cake 1

I have been scratching my head thinking of an idea on how to decorate my cheese cake before this picture been snapped. The cake alone, it'll look a bit boring for me and I came up with this idea to put my 2 lovely teddy's mug behind as the background. Mugs that meant a lot to me, it was present to me by a lovely girl on my birthday about 10 years ago and I just keep them till now. ☻Ya, I add a yellow coloured fork there to bring out some colour contrast there, make the picture look more interesting. What you all think of the picture above??

See the smaller sponge cake base there??? arhh.. I just got myself a 9" springform pan and the normal cake pan I have currently is 8" pan. The 2 different size pan makes my cake look a bit "cacat" here.

Blueberry Cheese Cake 2

My attempt to snapped the cheese cake on different angle. I found this angle are just amazing.

Blueberry Cheese Cake 3
This is how the springform pan look like and look at my cheese cake. It cracked just like the one Constance baked the other day. We face the same problems dear. Huh~why, why, why??

Philadelphia Cream Cheese - RM10.30, expensive weiii...

I truly recommend this recipe...YUMMY!
500g Cream cheese
110g Sugar (i use 100g - i prefer it less sweet)
40g Flour
3 Egg yolks
1 Egg
400ml Sour cream
3 Egg whites
75g Sugar
30g Cornflour
350g Blueberry pie filling (i use 200g only because they sell in smaller package)

☻Prepare a 10" thin round vanilla sponge cake

Cream (A) till light.
Add in (B) and mix till well blended.
Add (C) and cream till smooth and light.
Add (D) and mix till well combined.
Whip (E) till stiff. Add (F) and mix well. Add this into the cheese mixture and mix till well incorporated.
Grease and line a 10" round cake tin, then place the thin layer of vanilla sponge cake on the bottom.
Pour in some of the cheese filling. Place some blueberry pie filling on top and pour the remaining cheese filling on top.
Bake at 150c for 90 minutes.
Leave to cool. Refrigerate overnight.
Remove it from the mould, then place the blueberry pie filling on top and spread it evenly. (I omit this because I don't like the cheese cake to be too sweet)

Note: Try to get the good quality of blueberry pie filling which is not too sweet and thicker one. If you love something sweet just proceed with the amount of sugar and blueberry as stated on the recipe.

Saturday, February 21, 2009

Strawberry Yoghurt Ice-Cream

Strawberry Yoghurt Icecream 1

Yay...Ice-cream!!! Ya, it's a must in my freezer to cool me down in this warm and dry season. I loved the Baskin Robbin's Strawberry Cheese Cake flavour ice-cream, which make me to take the first move to try out this Strawberry Yoghurt Ice-Cream recipe. Without the knowledge of making ice-cream, I just followed Aunty Yochana's recipe that I found online and it turn out not bad at all except the ice-cream is not as smooth as it could be. I just beat the cream with my hand mixer without using the ice-cream maker as I don't have one at home. Will that be the reason of the ice-cream not fine?? Anyway, my kids and I still enjoying it as it's still taste far better than the one we got from the supermarket. Yeah! ~

Let me share the recipe☻

Ingredient :
300g Fresh Strawberries
100g Sugar
200g Non dairy whipping cream
1 tsp Strawberry emulco
100g Strawberry flavoured yoghurt

Method : Wash and blend strawberries with sugar until it become puree. Set aside. Whisk non dairy cream until it is thick or stiff. Mix yoghurt with the strawberry puree and then fold in the whipped cream slowly. Add in the strawberry emulco and mix well. Pour the cream mixture into a plastic container and freeze overnight until it's firm.

Note : The amount of sugar depends on the sweetness of the strawberries you use for the ice-cream. Cut down the sugar if the strawberries are very sweet. My strawberries are sourish sweet and my ice-cream taste like it. The recipe above makes 300g Strawberry ice-cream☻

the not yet freeze ice-cream in the container

after one night in the freezer

Strawberry Yoghurt Icecream 2
I snapped this picture when I scoop the ice-cream for my daughter☻

My children love the ice-cream so much. I want to thank them for being so supportive all the time ☻and I will definitely try out some other flavour in future.

Friday, February 20, 2009

Strawberry Jam Sponge Sandwich

I'm going to bake the Blueberry Cheese Cake☻ and I baked this vanilla sponge cake for the cheese cake base. Since the recipe require only about 10cm thick base. I cut the sponge cake I baked into half and saved the other half for my Blueberry Cheese Cake base.

Today is my kid's school sports day. I spread the remaining sponge cake with some strawberry jam, the only jam available and make them some sponge sandwich as their afternoon snack. They love it so much. Actually we can replace the strawberry jam with the icing cream and fresh strawberries. I've finished using all my strawberries in making the strawberry ice-cream yesterday and I just use this St. Dalfour strawberry jam with "no additional sugar". It tastes real good, not too sweet - just spread as much as u like!☻

~ Imagine the cottony soft cake with your favourite jam and cup of hot coffee. It's makes perfect teatime snack

Strawberry Sandwich 1

Simple sponge cake recipe:
250g Sponge mix flour
4 Eggs
50 ml Water
80 g Melted butter

Pour (A) into the mixing bowl.
Whip (A) till thick.
Add (B) and mix into the batter.
Whip the batter till light and fluffy.
Mix (C) with the batter till well blended.
Pour it into a 8" square mould. Bake at 180c for 30 minutes.
Leave to cold before cut them into 3 layers.
Spread the strawberry jam on each layer before cut them into pieces.
Strawberry jam or and jam of your preference☻

Strawberry Sandwich2
My fav St. Dalfour Strawberry Jam - no additional sugar and preservatives.

Note : Try this if you have kids at home, I bet they'll love it!☻

Chocolate Chips Muffin

Choc Chip Cupcakes1

After browsing for some new muffin recipe online the other day I baked the Apple Cinnamon Muffins for my kids and they don't like it! I'm not going to share the recipes here because the apple muffin is more like steamed cake to me. Both my daughters, they loved cupcakes especially the one with chocolatey flavour. They both loves chocolate and I end up baking this Aunty Yochana's Chocolate Chips Muffin☻ for them as breakfast. I make the small cup size for they can bring it to school as well.

Since my house still have a dark cooking chocolate bar, I substitute the same amount of chocolate chips with this chopped dark chocolate. It's moist and soft, not too sweet and it's delicious!

Try this recipe if you want the not too chocolatey - chocolate chips muffin. Muffins that's not too sweet with the bits of dark chocolate in it. The muffin is still soft even after 2 days☻

Here goes the recipe☻

280 g self raising flour
1 large egg
120 g sugar (I use 100g)
1/2 tsp salt
180 g butter
100 g milk or buttermilk(I use milk)
1 tsp vanilla essense
120 g chocolate chips
(I use chopped dark chocolate)


Sieve self-raising flour into a mixing bowl.
Add butter and rub with fingertips till it resembles breadcrumb.
Add in sugar, salt and mix well.
Mix wet ingredients together - egg, milk, vanilla and add into dry ingredients.
Stir lightly - do not overmix.
Add in chocolate chips/chopped dark chocolate and stir lightly.
Scoop batter into paper cup, using ice-cream scoop -3/4 full.
Bake at 180C for about 20 mins till golden brown.
Remove from oven and cooled before serving.

☻Makes 12 cupcakes.

Note: I got 20 cupcakes using smaller size paper cup and I fill in the batter using spoon.

My First Attempt Bread☻

Tadaa...! Look at my babies, it's the baby buns actually ~ hehe☻

Bread 1

All the while, it never crossed my mind to baking a bread. I have no knowledge about bread making at all. But I love to eat them so do my kids and end up spending money to buy the bread from the bakery. I want to thank my friend Constance for sharing her bread recipe with me in her BLOG☻which really inspired me to take the first step in bread making. Her step by step explanation make me easier to understand the whole process of bread making☻

Her recipe which using the whipping cream instead of bread improver turn out quite satisfy result for a bread baker newbie like me, the bun is soft like it should be. I just need to practise how to put the filling inside the bun and roll it into ball. I make few buns with sausage filling and some buns with cinnamon sugar filling. All together how many buns?? What a silly me, I didn't count them. Maybe I was paying too much attention on the buns and I forget to count them before they are all finished up by my kids☻(I knead 400gm bread flour-that's a lot!!!)

I don't have a stand mixer, so I did everything by hands. I rolled the dough until the butter was incorporated into the dough. It takes me about 2 hours or more. And then I put the dough in a plastic container and cover it with the cling wrap before proofing for 2 1/2 hours and went to fetch my kids from school.

Venturing into making bread and buns is not too bad, indeed I have grown to love it☻ I will experience with more recipe later when I find time again. Check it out!

Here is the bread recipe from Constance's Blog - Fad About Food

200g bread flour
30g sugar
1/4 tsp salt
5g instant yeast

100g whipping cream
40g fresh milk
1 egg yolk

20g soft butter

Cinnamon Sugar Mixture
1/2 tsp Ground Cinnamon
2 tbsp Brown Sugar

Extra butter sliced in thickness of 3mm (optional)

Method :
Sieve flour, sugar, salt and yeast in large mixing bowl.
In a separate bowl, mix whipping cream, milk and yolk.
Make a small well in the center of the dry ingredients and pour in the cream solution.
With a whisk, mix it up until it becomes a dough.
Once it becomes a lumpy grainy dough, you can start using your hands to knead it.
Knead until the dough is smooth and not grainy nor rough. It should feel smooth in your hands.
It takes about 15 minutes or longer, depending how you knead it.
When the dough is satin smooth, add in the butter.
Knead it well to let the butter incorporate fully into the dough.
It may feel a little wet at first and may stick to your hands.
Knead until it is non sticky. Kneading this time should take about 30 mins the least.
Stretch a little of the dough, it should not tear off easily and it feels like stretching a thin layer and looks translucent against the light.
If it tears off and looks jaggery, it means you have not kneaded enough.
Once the texture is reached, form it into a ball, leave it in a large stainless steel bowl that has been well oiled and cover with cling film. No droughts.
Put it in a warm place and proof for about an hour or a little more. It should double or triple in size.
Remove the dough, punch down to deflate gas inside.
Divide it into 2 balls. Let it rest for a further 15 minutes in the bowl, covered.
Roll each dough out into a rectangle piece, sprinkle the cinnamon sugar in the center part.
Place extra butter slices about 2cm apart in a row.
Roll it up like a swiss roll and fold down the two ends below.
Let it sit in your loaf pan and cover with cling wrap.
Rest it for another 15 minutes. Meanwhile, heat your oven to 180 deg C.

Bake it for about 20 minutes.

The above recipes is for making 2 loaves of cinnamon bread. You can make the mini sausage bun by just roll the dough with the mini sausage in it, glaze the bun with beaten eggs and sprinkle some sesame seed on it. HAPPY BAKING!

Thursday, February 19, 2009

Boston Cheese Cake

One of my favourite passtime is browsed through my collection of recipes book and I came out with the idea to make a cheese cake for my kids on 14 Feb. Since hubby is away working overseas, I just celebrate my Valentine’s Day☻with my 3 kids at home. It was my very first time baking cheese cake and due to no time, I didn’t make the sponge cake base. It’s just the cheese cake only. My cheese cake cracked at the sides when I’m half way baking it. I think the oven I use are over-heat but I have followed the temperature stated on the recipes. Here is how my first cheese cake look like☻.

Boston Cheese Cake

☻Prepare a 9″ round vanilla sponge cake about 20mm thick as base.

150 ml Milk
20 g Sugar
3 Egg yolks
20g Cornflour
250 g Cream cheese
Zest of 1/2 lemon
130 ml Whipping cream
2 tbsps Flour
60 g Sultanas
3 Egg whites
60 g Sugar
1 tsp Lemon juice

Bring 100 ml of milk from (A) with the sugar to the boil. Add the remaining milk, egg yolks and cornflour. Continue to cook till it thickens. Leave to cool. Set aside.
Beat the (B) cream cheese till smooth and light. Add in the cooled (A). Mix till well blended.
Add (C) and mix till evenly blended.
Add (D) and mix till well combined.
Whip the egg whites in (E) till foamy. Add the sugar and lemon juice. Continue to whip till stiff, then add it to the cheese mixture and mix well.
Line a 9″ round mould with paper on the bottom and sides.
Place the sponge cake on the bottom, then pour cheese batter onto it.
Bake in water bath at 150c for about 2 hours or until the centre is set and the surface turns light golden brown. Remove the cake from the oven. Take out from the mould immediately. Serve.

Note : Do not over whip the egg white mixture☻

Nutella Frosted Cup Cakes

Nutella Frosted Cupcakes

I love cooking & baking☻. Everything’s about food will sure attracts me. The main purpose I start this foodie BLOG is to jotted down my journey in exploring and experimenting new recipes. Besides sharing my cooking and recipes with my family and friends here. One of the main reason I started baking is for my 3 kids. They loved bread & cakes, especially cheesecake so much. Pizza & tarts too.
I tried this Nutella Cup Cakes with the recipe I got from a great foodie blogger She Bakes & She Cook ☻ The cakes turn out great & taste heavenly. My daughters loved it !

One of my kids favourite cupcakes and here is the recipe :

Nutella Frosted Cupcakes

☻10 tbsp(140 gm) butter, softened
☻3/4 cup white sugar (120 gm) - I reduced 10gm
☻3 eggs1/2 tsp vanilla
☻1 3/4 cups (200 gm) plain flour
☻1/4 tsp salt
☻2 tsp baking powder

☻Nutella, approx. 1/3 cup


Preheat oven to 325F(190c). Line 12 muffin tins with paper liners (I baked at 170c for 20mins)

Cream together butter and sugar until light, about 2 minutes.

Add in eggs one at a time, until fully incorporated - Don’t worry if the batter doesn’t look smooth. Add vanilla, mix well.

Stir in flour, salt and baking powder until batter is uniform and no flour remains **(I sift the flour, baking powder and salt together before fold them in the butter mixture slowly spoon by spoon, mix well - the batter will be a bit sticky and thick**)

Using an ice cream scoop, fill each muffin liner with batter.

They should be 3/4 full, if you’re not using a scoop.

Top each cake with 1 1/2 tsp Nutella (I topped them with 1/2tsp)

Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes.

Remove to a wire rack to cool completely.

☻Makes 12 cupcakes

Notes : I bake it at 170c as my oven are tend to get hot easily. I reduce the amount of sugar used, it's a bit sweet for my taste buds.

It's not easy to swirl the Nutella in the batter for the first time. Practice makes perfect. Must try this okay! It smells & tastes heavenly yummy ! ~



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