Angry Birds cupcakes recipe

Angry Birds here, Angry Birds there, Angry Birds everywhere. Everyone I know is crazy about Angry Birds. Angry Birds has grown into far more than just a game now. You can see Angry Birds on t-shirts, mugs, iPhone covers, and stationery. And today you can see them on my cupcakes.

These Angry Birds cupcakes are so simple to make. Decorate with a flat of delicious buttercream frosting and stick Angry Birds edible image on top of it! For butter cupcakes you can refer to my last month's post - Butter cupcakes recipe II or you can see below. 

Ingredients :

Item A :

Angry Birds edible images.

Item B :

Butter Cupcakes

125 gm unsalted butter, softened

125 gm caster sugar

125 gm self raising flour

Pinch of salt

2 eggs (medium size)

2 tbsp fresh milk

Baking Temperature : 170 C

Baking Time : 25-30 minutes

Method :

1. Preheat oven 170 C.

2. Bat well butter and sugar.  Add vanilla essence until mixture is fluffy.

3. Add in eggs alternating with flour. Add in milk, mix until well combined.

4. Spoon batter into muffin cups, filling each one about 1/2 full.

5. Bake for 25 to 30 minutes.

Item C :

Butter Cream :

400 gm ising sugar

200 gm butter

1 tbsp vanilla extract

Method :

1. Mix butter and ising sugar (bit by bit).  Beat until smooth and fluffy.

2. Add the vanilla extract and beat until well combined .

Instruction :

1. Decorate cupcakes with a flat of delicious buttercream frosting and stick Angry Birds edible image on top of it!

Carrot cake recipe II

Another carrot cake recipe, but this is a simple one, no need for berries or other spices and trust me you won't believe how tasty it was. It's not oily and is super moist! For those carrot cake fans you are recommended to try this simple recipe. Cream cheese frosting recipe is included below (warning: this cream cheese will make you addicted to it!)

The one I made was without topping - see the picture. I think it looks nice without topping and I put some flowers for decoration, how exotic she is... heheh. Even food needs make-up ok!

Ingredients :

2 1/2 cups self-raising flour

1 1/2 tsp baking powder

3/4 tsp soda bicarbonate

1/2 tsp salt

1 1/4 cinnamon powder

1 cup eggs

1 cup corn oil

110 gm butter, melted

1 cup brown sugar

3/4 castor sugar

2 cup grated carrot

40 gm hazelnut


Baking Temperature : 180 C
Baking Time : 45-50 minutes

Method :

1. Preheat oven at 180 C.

2. In a mixer add butter, oil and brown sugar beat vigorously to combine. Add in eggs one a time, and beat well after each addition. 

3. In a large bowl put flour, baking powder, soda bicarbonate and salt together and sift.

4. Add in eggs one at a time alternating with dry item and mix well.

5. Bake for 50 minutes to an hour or until skewer comes out dry.

Cream cheese :

270 cream cheese

4 tbsp butter

1/3 icing sugar

1 tsp lemon juice

Method :

1. Mix all ingredients together and beat well until its fluffy. Do not over beat!

Vegetarian chocolate cake with chocolate ganache recipe

If  I could I want my cakes and cupcakes all vegetarian. This is one of my vegetarian cupcake/cake recipe. I will post more in the future. Don't be surprised that these little cakes are super moist and you don't even have to use the mixer, if you prefer to whisk. The chocolate ganache is gloriously smooth and shiny-like! You could never make a mess out of good looking cupcakes like the ones above... heheh!

Ingredients :

1 cup all purpose flour or self-raising flour

1 tsp baking powder

1/2 soda bicarbonate

1/2 cup cocoa powder

2 1/2 tbsp milk powder

1 1/2 water

1 cup brown sugar

1 tsp vanilla

1 tbsp coffee

1/2 cup corn flour

A pinch of salt

1 tsp lemon juice

1/2 cup almond

Baking Temperature : 160 C

Baking Time : 40-45 minutes

Method :

1. Heat up oven to160C.

2. In a large bowl, sift flour, baking powder, soda bicarbonate, cocoa powder.

3. Add the milk powder, salt and brown sugar. Set aside.

4. On the medium speed of an electric mixer add the water, corn oil, coffee until well blended.

5. Add the dry ingredients on top of batter and lastly add the lemon juice and almond and mix well.

6. Spoon the batter into cupcakes liner, filling them about half full. 

7. Bake for 40 minutes.

Chocolate ganache :

1 cup condenced milk

1 vanilla extract

1/2 cup corn oil

1/3 cup cocoa powder

A pinch of salt

Method :

1. Mix condenced milk, vanilla extract, corn oil and cocoa powder in a bowl. Beat until well combined.

2. Pour batter on a pan.

3. On gas stove, place pan on top of it and keep on low heat, keep stirring batter until well combined.

3. Add in vanilla extract and salt. Stir until thicken, then off the gas stove.

Carrot cake and cream cheese frosting recipe

I just fall in love with carrot cake, love the fact that its well known for its antioxidant-packed ingredients. Not only that, these carrot cakes are unforgettably moist! I got the ingredients last month from a friend of mine, but didn't really have the time to bake. And I made adjustments on the ingredients and added in some spices just to make it taste a little bit better. So this recipe is officially mine :)

For serving suggestions, you can sprinkle in cardamom powder on top of the cream cheese or maybe some shredded carrot.

Ingredients :
3/4 cup corn oil
1 cup brown sugar
2 large eggs

1 tsp baking powder

1/2 tsp soda bicarbonate
1/2 tsp ground cardamom
1 1/4 cinnamon powder

1/2 tsp salt

1 cup self-raising flour

1 handful of currants or raisins

1/2 crushed pineapple, drained

1/2 cup dessicated coconut

1/2 cup walnut

Baking Temperature : 180 C
Baking Time : 45-50 minutes

Method:

1. Preheat oven at 180 C.
2. In an electric mixer add in oil and brown sugar beat vigorously to combine. Add the eggs one a time, and beat well after each addition.
3. Add the sifted baking powder, soda bicarbonate, ground cordamom, cinnamon powder and salt.
4. Add the flour and mix until well combined.
5. Add the crushed pineapple, dessicated coconut and walnut and mix well.
6. Spoon the batter into cupcakes liner, filling them about half full
7. Bake for 45-50 minutes to an hour or until skewer comes out dry.

Cream cheese :

270 cream cheese

4 tbsp butter

1/3 cup icing sugar

1 tsp lemon juice

Method :

1. Mix all ingredients together and beat well until its fluffy. Do not over beat!

Red velvet cupcakes recipe

Red velvet cake is a light cocoa cake, made red by red edible food coloring with white cream cheese frosting. This recipe comes from Magnolia Bakery and I had amended some ingredients in it. I prefer light and less sweet frosting because the cake is already sweet. 

I used to fancy Valentine's Day, and am always looking for something romantic for him... but I think (heheheh) I'm gonna bake this for him next Valentine's Day. It's red and white frosting seem effortless. It has an elegant look. Use your own imagination to decorate your cake (roses on top of the cake or rose-shaped frosting etc).. make it presentable.

This is the second time I baked the red velvet cake. The creamy chocolaty taste has been driving me crazy and I can't stop promoting the recipe to my close friends... heheh (smug face again). One thing I know, you won't go wrong with passionate red which is often associated with joy, blessing, determination and energy.  

Recipe adapted from me + Magnolia Bakery 

Ingredients :

Cake :

3 1/3 cups all-purpose flour (sifted)
3/4 cup unsalted butter, softened
2 1/4 cups fine sugar
3 large eggs
3 tbsp red food coloring
4 1/2 tbsp cocoa powder
1 1/2 tsp vanilla essence
1 1/2 cups plain yogurt + 2 tbsp fresh milk
1 tsp salt
1 1/2 tsp cider vinegar or white vinegar
1 tsp baking soda

Baking Temperature : 170 C
Baking Time : 20-25 minutes

Method :
1. Preheat oven at 170 C.
2. Mix butter and sugar in a mixer until very light and fluffy.
3. Add the egg one at a time.
4. In a separate bowl whisk red food color, cocoa powder and vanilla essence. Add in to the batter and beat well (do not over beat).
5. In small cup, stir buttermilk and salt together and add in to the batter in 2 parts alternating with the flour. Beat well until the ingredients are incorporated.
6. In a small bowl mix vinegar and baking soda together and add in the batter. Mix well.
7. Bake for 20-25 minutes.

Cream cheese :
125 gm cream cheese
50 gm unsalted butter
110 gm ising sugar (I reduced sugar to 80 gm)
1 cup fresh cream or double cream, whipped until stiff

Method :
1. Beat cream cheese with butter in a mixture until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

Almond chocolate cake recipe

Are you a chocolate maniac and someone who likes to try new recipes? Then try this cake, it might suit your taste buds, it's kind of Malaysian-styled almond chocolate cake. You don't need butter, all ingredients are easy to find and it's easy to prepare. It's so moist and it tastes much better the next day.. nyummmy! My sister-in-law and friends had tasted it so when is your turn? Give it a try and let me know.  Would love your feed back! 

Ingredients :

2 cups all-purpose flour

3/4 cup cocoa powder

2 tsp baking powder

1 tsp soda bicarbonate

1 cup mayonnaise

1 cup fine granulated sugar

1 cup sweetener or condenced milk

1 egg medium size

1 cup hot water

3/4 cup cooking oil

1/2 tsp butter oil

1/2 cup sliced almonds

Baking Temperature : 170C

Baking Time : 40-45 minutes

Method :

1. Mix all the dry items in a bowl (flour, cocoa powder and soda bicarbonate)

2. On the low speed pf an electric mixer, add the mayonnaise, sugar, butter oil and milk. Beat for 2 minutes.

3. Add the dry mixture alternating with hot water and beat until well combined.

4. Add the cooking oil and sliced almond. Beat until all ingredients are incorporated.

5. Pour the batter into pan.

6. Bake for 40-45 minutes at 170C.

Chocolate ganache :

1 cup condenced milk

1 vanilla extract

1/2 cup corn oil

1/3 cup cocoa powder

A pinch of salt

Method :

1. Mix condenced milk, vanilla extract, corn oil and cocoa powder in a bowl. Beat until well combined.

2. Pour batter on a pan.

3. On gas stove, place pan on top of it and keep on low heat, keep stirring batter until well combined.

3. Add in vanilla extract and salt. Stir until thicken, then off the gas stove.

Vanilla cupcakes recipe

These are by far the best vanilla cupcakes I ever baked. Brilliant recipe I would say! I thought I had the best recipe, but I have to admit that this is much much better and worth giving it a try! It so rich and moist.  I found the recipe from Food Network months ago but did not dare to give it a try. I changed the recipe a little bit ( I don't like it too sweet). Thanks to Allysa Torey, founder of  famous Magnolia Bakery! 

Ingredients :
Cup Cakes :
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
500 gm unsalted butter, softened
1 3/4 cups fine granulated sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Baking Temperature : 170 C
Baking Time : 15-20 minutes

Method : 
1. Preheat oven to 170C.
2. Beat butter until smooth and add the sugar. Beat until mixture is fluffy.
3. Add the egg one at a time and beat well.
4. Add the flour, alternating with the milk and vanilla (combined self-raising and all-purpose flour)and beat until well combined.
5. Spoon batter into cupcakes cups, filling each one about 2/3 full.
6. Bake for 15-20 minutes.

Vanilla frosting :
250 gms unsalted butter, softened
6 to 8 cups ising sugar
1/2 cup milk
1 teaspoons vanilla extract

Method :
1. Mix butter and ising sugar.  Beat until smooth and pluffy.
2. Add in milk and vanilla and beat until well combined.

Butter cupcakes recipes

Hello! How are you today? Here's my favorite butter cupcake recipe. It's extremely moist and I can't get enough of  it. I hope you will take some time out to try this simple, somewhat delicious dessert. You could simply eat it without the topping/frosting on top of it.

Ingredients :

250g butter, softened

210 g (mixed of castor sugar and light brown sugar)
4 medium size eggs
1 tsp vanilla essence
5 tbsp fresh milk
1/2 tsp salt
A pinch of lemon zest
200 g self-raising flour
Semi sweet chocolate chip

Baking Temperature : 170 C
Baking Time : 25-30 minutes

Method :

1. Preheat oven 170 c.

2. Bat well butter and sugar.  Add vanilla essence until mixture is fluffy.

3. Add the eggs alternating with flour. Add the milk, lemon zest and salt, mix until well combined.

4. Spoon batter into cupcakes cups, filling each one about 2/3 full.

5. Bake for 25 to 30 minutes. (Add in chocolate chip after 8 minutes)

Vanilla frosting :

250 gms unsalted butter, softened

6 to 8 cups ising sugar

1/2 cup milk

1 teaspoons vanilla extract

Method :

1. Mix butter and ising sugar (bit by bit).  Beat until smooth and fluffy.

2. Add in milk and vanilla and stir until well blended.