Kek Cawan Bahulu (Pandan)

Kek Cawan Bahulu

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

by LinaKz Shaari

Bahan A:

3 biji telur ayam (akk guna gred B)

3/4 cawan gula pasir

1sk esen vanilla

Secubit garam

Bahan B:

1 cawan tepung gandum (ayak)

Cara:

Satukan bahan A dan pukul hingga gebu (akk guna mixer). Bila bahan A dah gebu, (PENTING - pastikan sampai gebu tau) masukkan bahan B sikit2.. kaup balik guna spatula. Bubuh 3/4 saja doh dlm paper cup. Bakar suhu 190C selama 8 minit (ikut oven masing2 tau.. sebab setiap oven tak sama) Pastikan oven tu dah dipanaskan terlebih dahulu lebih kurang 15 minit. Selamat mencuba.

Nota ~ 1 adunan menghasilkan 15 kek cawan bahulu (ikut saiz paper cup yg akk guna)

~ buat corak atas tu guna kaedah yg sama kita buat corak atas cheese tart

Red Velvet Cupcakes.

Red Velvet Cupcakes.

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

2 large eggs, room temperature and separated

1 and 1/3 cups (160g) all-purpose flour1 (measured correctly)

1/4 cup (32g) cornstarch1

1/2 teaspoon baking soda

4 teaspoons (6g) natural unsweetened cocoa powder

1/4 teaspoon salt

1/4 cup (60g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1/2 cup (120ml) canola or vegetable oil

2 teaspoons vanilla extract

1/2 teaspoon distilled white vinegar

liquid or gel red food coloring2

1/2 cup (120ml) buttermilk, room temperature3

Directions:

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch. Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.

Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok.

Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)

Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

  

Lemon Cream Cheese Frosting

Ingredients

2 sticks of real (salted) butter, at room temperature

4 ounces of shortening

4 ounces of cream cheese, at room temperature

½ Tablespoon vanilla extract

8-9 cups of powdered sugar

½ cup fresh lemon juice

2-3 Tablespoons milk

Instructions

In a large mixing bowl, cream together the butter, shortening, and cream cheese until very smooth. Add in the vanilla and mix again.

Begin adding powdered sugar, one cup at a time up to 8 cups.

Your frosting will be very stiff at this point - now add in the lemon juice and 2 tablespoons of milk.

Mix and check the consistency.

From here, I had to add a little more powdered sugar (it was too soft) but then I went too far, so I added a little more milk. Just play with it until you get a consistency you're happy with! I made mine on the softer side so it was silky smooth ... but still able to hold it's shape!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes w/ Cream Cheese Frosting

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool AND it's illegal!

Ingredients

Cupcake Ingredients:

2 1/2 cups sifted cake flour (not all-purpose flour)

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 oz. red food coloring (two bottles)

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

1 lb (2 blocks) cream cheese (not softened)

1 stick (1/2 cup) butter, at room temperature

1 Tbsp. vanilla extract

4 cups powdered sugar, sifted

 

Method

To Make Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

 

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. (I like to use an ice-cream scoop for this!) Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake! 

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. 

To Make Frosting: 

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

See you soon!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                 

Empire Neapolitan Cupcakes

Empire
Neapolitan Cupcakes

  For the Cupcakes:

1 stick unsalted butter, room temperature

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup whole milk

1/4 cup cocoa powder

 1/4 cup strawberry jam 

For the Frosting:

2 sticks butter, softened

 6 cups powdered sugar

 2 teaspoon vanilla extract

 2 Tablespoon heavy cream

 2 Tablespoon cocoa powder

 1 Tablespoon strawberry jam

pink colour 

Directions: for the cupcakes

1. Preheat oven to 350 degrees. Grease a standard 12-cup muffin pan, or use paper liners.

2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined.

4. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

5. Split the batter into thirds. Set aside one third of the mixture. For the second, beat in the cocoa powder. For the third, beat in the jam.

6. Drop some of each of the three colored batters into the cupcake liners. Swirl with a knife to create a marbled effect, if desired.

7. Bake until a toothpick inserted in center of a cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

To make the frostings, 

beat the butter until pale. Beat in the vanilla extract, then gradually beat in the powdered sugar and heavy cream, half at a time. Split into thirds and set aside one third of the frosting. Add cocoa powder to the second, and strawberry jam + pink colour to the third. Frost cupcakes as desired. 

Notes:

- To make the jam easier to combine with the batter and frosting, warm it in the microwave in a small bowl for 10-15 seconds.

 - Because the jam can make the pink cake batter a little more runny than the other two batters, you can always add a little extra flour to compensate for the extra liquid added. Along the same lines, you can add a little extra powdered sugar to the pink frosting as well.

See you soon!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                       

                              

Tie Dye Cupcake

Tie Dye Cupcake

adapted :Cupcake Project

Making and Baking "Tie-Dye Cupcakes" with my daughter Fiah Nur and Nur Sara..(anak saudara) they had so much fun decorating own cupcakes..

1 cup sugar

1 vanilla bean

1 3/4 cup cake flour

1 1/2 tea. baking powder

1/2 tea. baking soda

1/2 tea. salt

4 tablespoons unsalted butter, room temperature

2 eggs

1/3 cup sour cream (I used non-fat Greek yogurt)

1/4 cup vegetable oil

1 tablespoon vanilla

2/3 cup whole milk

Gel food color paste in neon yellow, orange, green, pink, purple, blue& chocolate

Preheat the oven to 350 F.

Add the sugar to a small bowl. Split open the vanilla bean and scrape out the seeds with a paring knife. Smush the vanilla seeds in the sugar and set aside.

In the bowl of a mixer add the flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the vanilla sugar and mix together. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.

While the mixer is mixing, whisk together the sour cream, oil, and vanilla. Pour this in the mixer and combine.Slowly add the milk in and turn on high for a few seconds.

Divide the batter between 4 small bowls and add a squirt of food coloring to each.

Mix the color in and then add tablespoon dollops to the cupcake liners. I varied the order of color so all the cupcakes would look different.

If you have batter left over, just add it to cupcake liners that look a little empty. This is a messy process, but totally worth it!

Bake 14-17 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.Buttercream Icing

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

Easy-Add clear vanilla extract

Add to shopping list clear vanilla extract

1 teaspoon clear vanilla extract

Easy-Add clear vanilla extract

Add to shopping list clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk Makes:

About 3 cups of icing.

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Pierre Herme's Ispahan Cupcakes

Ady Greatsword Empire Kitchen Recipes

 Pierre Hermé's Ispahan Cupcakes

    Adapted from Le livre des fours secs et moelleux de Pierre Hermé      

Ingredients

85g     unsalted butter

60g     icing sugar

85g     almond meal/flour/powder

35g     egg yolk (about 1.5 egg)

20g     whole egg

15g     milk

3g       rose essence

45g     cake flour

45g     egg white (about 1.5 egg)

20g     castor sugar

25g     raspberries

Method 

Cream butter until fluffy. Add the icing sugar and ground almonds together, mixing until well combined.

Add in the egg yolk, followed by the whole egg. 

Add the rose essence into the milk, and add red coloring if desired. Add this milk mixture into the butter mixture above, combining well.

In a clean mixing bowl, beat the egg whites until foamy. Add the castor sugar and continue beating the egg whites until stiff peaks are achieved.

Add a third of the stiff egg whites into the milk-butter mixture to lighten. Then, fold in the remaining egg white until no white streaks are left.

Pour the batter into your prepared pans. Pour until the pan is half full, before adding the raspberries in the centre and filling the pan to about 80% full.

Place the rack at the middle tier and bake in a preheated oven at 160°C for about 45 minutes for the cake or 20 minutes for cupcakes. When the top turns a light golden brown and a cake tester comes out clean, the cake is done.

Yours sincerely br/>

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com