Showing posts with label Baking. Show all posts

It's been a while since we've baked, so here's E-main, Jiehui and my latest experiment - Rainbow Funfetti Cupcakes!!! We kept blatantly substituting stuff like the buttermilk, and it should have seriously gone wrong but surprisingly, the cupcakes turned seriously yummy and pretty! Other weird things we had to do: defend our nonpareils (the rainbow stuff) from ants when taking photos, hahaha.

Click here for the Original Recipe,
or follow what we actually used in the end here:

Ingredients

For the cupcakes:

• 1 1/2 cups plain flour 
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt 
• 1 stick unsalted butter, softened 
• 1 1/4 cups sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup buttermilk (we combined 1/2 cup of normal milk + 1/2 teaspoon apple cider vinegar and let sit for exactly 5 minutes to replace this)
• 1/2 cup nonpareils (or rainbow sprinkles)

• 1 stick unsalted butter, softened
• 1 stick salted butter, softened
• 1/4 teaspoon salt 
• 3 cups powdered sugar
• 1 tablespoon vanilla extract
• 1-2 tablespoons heavy cream
• Additional Sprinkles, for decorating

Hi all, here is the original recipe for the Lavender Lemon Sablé Cookies that E-main and I attempted to make last weekend! Obviously we envisioned the cookies to look more... flat... BUT the taste was still great! Especially loved the translucent glaze where you can see the bits of lavender and lemon rind floating inside, which also tasted nice and tangy so it gave the flavour a little pop without being too sweet!

Anyway we made the baking faux pas where our butter was melted too much so the flour couldn't turn into a nice dough for us to cut the cookies out. Still we made do with our situation, and we still have dried lavender left (check out the Earl Grey Lavender Cupcakes we made previously if you don't know what to do with your leftovers!) Haha but yay can't wait for more baking adventures soon! (P.S. E-MAIN IS A HORRIBLE GLAZER HAHAHA).

Hi all, the combination of Earl Grey and Lavender is a little quirky but not too far from the mainstream, and these cupcakes will certainly inject a little fun into your usual baking flavours :)

*I have tweaked the original recipe* where I reduced the amount of lavender because I felt that the original was a little overpowering. We also used normal cream instead of light cream, but I think the normal cream definitely made the cupcakes a little "heavier" than it should have been so don't compromise on that if possible! Also, it's possible to cut sugar but I will leave that up to you. Enjoy!

For a dozen cupcakes: 

• 1 stick butter, softened 
• 1 cup white sugar 
• 2 eggs 
• 1 teaspoon vanilla 
• 1 teaspoon red food coloring 
• 1 teaspoon blue food coloring 
• 1-1/2 cups all-purpose flour 
• 1/2 teaspoon baking powder 
• 2 tablespoons dried lavender (Phoon Huat has them, easy peasy!) 
• About 2/3 cup light cream 

• Preheat the oven to 350 degrees F (approx. 175 degrees C)
• In a large mixing bowl, beat the butter and sugar with an electric mixer until combined.
• Add the eggs and vanilla and continue beating until creamy.
• Stir in the food coloring and mix until you get a deep purple. If you want a brighter purple from these pictures, reduce the blue colouring.
• Using a wooden spoon, stir in the flour, baking powder and lavender until fully combined.
• Slowly stir in light cream.
• Bake for 13-16 minutes until a fork that is inserted into the cupcakes comes out clean.
• Start making the icing. Pour the boiling water over the tea bags and let steep about 10 minutes. 
• Use a wooden spoon to stir the butter and first 2 cups powdered sugar together until a thick, creamy frosting forms. 
• Add the liquid tea to the frosting and add remaining 1 cup powdered sugar. Continue stirring till all combined. 
• Wait till cupcakes have cooled before frosting. Sprinkle dry tea leaves on top for added flourish.