Coffee Muffin Cupcakes

 

Coffee Muffin Cupcakes

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Coffee Muffin Cupcakes

Ingredient 

• 3 eggs                                                         
• 100 gm sugar  
• 120 gm Superfine cake flour  
• 1/2 tsp baking powder   
• 2 tbsp Coffee emulco flavor  
• 1/2 tsp baking powder 

• Direction 
• In a mixing bowl hand mixer- beat eggs lightly till slightly foamy 
• Add sugar in 3 in stages. 
• Add in superfine flour by stages.
• Add in coffee emulco combine well finally add baking powder.
• Batter should leave a ribbon trail consistency yet not runny.
• Pour in batter into 7-8 paper cups. Tap lightly a few times to release any air bubbles. Place 5 pieces of almond slice on the surface before baking. 
• Place the paper cupcakes on a muffin tray to bake.
• Place baking tray on the lowest level in oven to bake. 5 minutes before done I remove from the muffin trays and continue to bake. This helps me ensure the bottom of my cupcakes are fully  evenly baked. 
• Remove from oven and allow it to cool down.  

Note:
If your batter is too liquid/runny,  add 1 tsp of corn flour to help thicken,

If your cupcakes happen to overflow adjust the putting lesser in the cupcakes next round.

3 eggs 

Add 3 eggs to beat in a mixing bowl 

Add Castor sugar

Add flour

Add in coffee flavor

Add in baking powder 

Mixed until well combine 

Mixed until firm peak. 

Batter should leave a ribbon trail consistency 

Place 5 slices of Almond on the surface.  or as per own desire 

Place baking tray on the lowest level in oven to bake.

5 minutes before done I remove from the muffin trays and continue to bake.

This helps me ensure the bottom of the cupcakes are fully evenly bake. 

Sometimes they just overflow during baking so you got to 

learn and understand how much to put into the cupcakes.

Dark Chocolate Butter Sponge Cake with Almond slices

 

Chocolate Sponge Cake

Chocolate Sponge Cake
Ingredients: Egg Mixture
6 egg yolks
1 whole egg  ( @ 68grams with shells )

(Total 105 grams from 6 eggs and 1 whole egg)
100 g butter 
100  g Milk 
40 g castor sugar
160  g Superfine cake flour 

20 g Dark Compound Chocolate + 2 tables warm water to dissolve into paste.
2 teaspoon Chocolate emulco Oil

Ingredient  Meringue
6  egg whites  (225 grams )
60 g castor sugar 
1/2 tsp cream of tartar

Method:
Preparing Egg Mixture 

• *Whisk egg yolk with castor sugar till dissolved and lightly fluffy and set aside.

• Heat up a small saucepan using the lowest heat, add corn oil till lightly warm  immediately switch off the heat. 
• Add in milk stir until well combine. 
• Add in flour stir until well combine.
• *Add in egg yoke with sugar mixture as above combine well. 
• Add in Chocolate and Coffee emulco mixed smooth smooth no lumps.
•  Set aside we are going preparing meringue. 

Preparing Meringue.

• In a mixing bowl, add egg white and cream of tartar, using electric hand mixer beat till soft frothy.
• Gradually add in castor sugar in 3 batches n beat till  firm peak formed.
• Fold meringue into egg mixture in 3 batches using a hand whisk until no white streak.
• Softly pour meringue into baking pan, evenly spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.

Ready for Baking 

• Set timer upper and lower to 180 c to 70 minutes.
• Place the square baking pan the lowest rack using water bath. 
• For the last 15 minutes remove baking pan from water bath pan and place it back to the rack continue to bake.
• Remove from oven, and let the cake cool in the pan for about 10 minutes.
• You may notice cake pulling away from the pan making it easy to unmould.
• Remove from the pan and allow to cool completely on a wire rack.

Notes:
Cake Pan

• I am using 8"x 8"x 3" square baking pan.
• Lined with parchment paper only bottom portion, without greasing  pan.
• I am using the water bath method

• Preheat Oven.
• Prepare a bigger wider baking tray and add in estimate  1- 2 cm water.
• Preheated oven 170c for 15 mins set to upper and lower heat before baking. 
• Bake 180c -60 minutes remove from oven water bath tray and continue to dry bake for 10 minutes. 
• (This depend on your oven cos every oven heat setting are different you may refer to your Oven manual setting for better understanding of your oven.)

Pandan Chiffon Cake

Pandan Chiffon Cake  

Pandan Chiffon Cake

Ingredients: Egg Mixture

5 egg yolks ( @ 68gram with shells ) 95 grams 

60 g corn oil  

60 g Milk 

20 g castor sugar

130 g Superfine cake flour 

20 g thick Pandan paste juice

Ingredient  Meringue

5 egg whites  (180 grams ) 

60 g castor sugar 

1/4 tsp cream of tartar

Concentrate Pandan Juice 

8 - 10 pandan leaves 

150 ml plain water 

Blend using a heavy duty blender. Filter the and pour into a glass.

Leave it for a few hours until you notice the pandan paste and water are segregated. 

I discard away the excess top portion water and  use the bottom pandan paste which is about 20 gram. 

Method:
Preparing Egg Mixture 

• Whisk egg yolk with castor sugar till dissolved and lightly fluffy and set aside.

• Heat up a small saucepan using the lowest heat, add corn oil till lightly warm  immediately switch off the heat. 
• Add in milk stir until well combine. 
• Add in flour stir until well combine.
• Hand whisk egg yolk with castor sugar till dissolve and add in till well combine. 
• Add in concentrate pandan juice. mixed until well combine. 
•  Set aside we are going preparing meringue. 

Preparing Meringue.

• In a mixing bowl, add egg white and cream of tartar, 
• using electric hand mixer beat till soft frothy.
• Gradually add in castor sugar in 3 batches n beat till  firm peak formed.
• Fold meringue into egg mixture in 3 batches using a hand whisk until no white streak.
• Softly pour meringue into baking pan, evenly spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.

Ready for Baking 

• Set timer upper and lower heat to 170 c to 70 minutes.
• Place tube pan at the lowest rack using water bath method. 

• After 15 minutes or until the surface is formed and dry, use a sharp knife to slit.

•  Put back into oven as quickly as possible.
• For the last 10 minutes remove baking pan from water bath pan and place it back to the rack continue to bake for another 10 minutes.

• Remove from the oven, invert the tube pan upside down and allow it to cool completely

  before un-mould.

• You may notice cake pulling away from the pan making it easy to un mould.
• Remove from the pan. 

Notes:
Cake Pan

• I am using 7" tube pan.
• No greasing is required.
• I am using the water bath method

• Preheat Oven.
• Prepare a bigger wider baking tray and add in estimate  1- 2 cm water.
• Preheated oven heat to  170c  for 15 mins set to upper and lower heat before baking. 
• Bake 170c - 60 minutes, remove from oven water bath tray and continue to dry bake for 10 minutes. 
• (This depend on your oven cos every oven heat setting are different you may refer to your Oven manual setting for better understanding of your oven.)

This is how the pandan juice looks like after blending. 

                  Extract /use only  the concentrate pandan juice. 

Let's start preparing