Monday Recipe Note

I apologize for not posting new recipes recently. As you can see we've been quite busy with some parties and not to mention Raya festivities. We are planning to continue the feature and to be more consistent. Thank you for your kind understanding.

Monday Recipe - Red Velvet Cupcake

Red Velvet Cupcakes
Makes 28 regular cupcakes

3 ¾ C all-purpose flour
¼ C cocoa
1 ½ tsp baking soda
1 ½ tsp baking powder
1 ½ C buttermilk
3 tsp vinegar
1 ½ tsp vanilla
8 drops red food coloring
2 ¼ C sugar
¾ C butter
3 eggs
pinch of salt

1. Sift flour, cocoa powder, baking soda, baking powder and salt into medium bowl.
2. Whisk buttermilk, vinegar, vanilla, and food coloring in another bowl.
3. Cream butter and sugar in large bowl until well fluffy, 3 minutes
4. Add eggs 1 at a time, beating until well blended before adding another.
5. Alternate adding flour mixture (divide into 4 portions) and buttermilk mixture (divide into 3 portions) to the creamed butter mixture.
6. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
7. Bake for 20 minutes in 175°C (350°F) oven.


Vanilla Bean Cream Cheese Frosting

12 oz (1½ Stick) softened Philly cream cheese
½ stick butter
5 C sifted powdered sugar
seeds of 1/2 vanilla bean

1. Beat butter and cheese at medium speed until creamy.
2. Add 4 cups of the sugar and beat until combined.
3. Add vanilla and beat until combined.
4. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Monday Recipe - Delicious Lychee Muffin

Delicious Lychee Muffin
Makes 12 regular muffins

2 C all-purpose flour
1 tbs baking powder
1 tsp ground cinnamon
Pinch of salt
2 eggs
1 C milk
1/4 C vegetable oil
1/2 C packed brown sugar
1 tsp vanilla extract
1 C finely chopped lychees
1/4 C melted butter

1. In a large bowl, combine flour, baking powder, cinnamon and salt.
2. In another bowl, beat the eggs, milk, oil, brown sugar and vanilla until smooth.
3. Stir into dry ingredients just until moistened.
4. Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon of brown sugar and 1 heaping tablespoon of lychees.
5. Fill each muffin cup 2/3 full with batter.
6. Bake for 25-30 minutes in 175°C (350°F) oven.

Monday Recipe - Cupcakes with Green Tea Frosting

Cupcakes
Makes 28 regular cupcakes

1 C (2 sticks) softened unsalted butter
2 C sugar
4 large eggs
2¾ C all-purpose flour
1½ tsp baking powder
Pinch of salt
1 C milk
1 tsp vanilla

1. Cream eggs and sugar on medium-high until light and fluffy, about 3 minutes.
2. Add eggs one at a time. Beat for 30 seconds between each egg.
3. In a separate bowl mix flour, baking powder, and salt in a bowl. Add to the butter mix.
4. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes in 175°C (350°F) oven.


Green Tea Cream Cheese Frosting

12 oz (1½ Stick) softened Philly cream cheese
½ stick softened butter
4 C sifted powdered sugar
1 tbs green tea powder
1 tsp vanilla

1. Beat butter and cheese at medium speed until creamy
2. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
3. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.