PUMPKIN CUP CAKES

Since there was left over of pumpkin paste from the savoury cake which I used on the other day and also half container of left over pineapple jam, the idea of using these pumpkin paste and pineapple jam as topping for my cup cakes suddenly pooped on my mind.

The pumpkin cup cakes received compliments from my food bins as compared to the pineapple cup cakes which was too sweet.

Anyway, here's the recipe.

INGREDIENTS

100gm soft brown sugar, 125gm butter, 125gm flour, 2 eggs,1 tablespoon baking powder,

2 teaspoon vanilla essence, 4-5 tablespoon UHT milk

METHOD
1. In a bowl, beat butter and sugar till dissolve.

2. Add in vanilla essence and followed by eggs

3. Put flour and mix it well

4. Pour in milk and blend it well.

5. Pour the batter into baking tray filled with paper cup cakes.

6. Put in oven and leave it to bake at 180 Celsius for 20 minutes.

HEALTHY CUP CAKES

SAVOURY PUMPKIN CAKE

Pumpkin is cheap and easily available in the market. You can find assorted types of cakes, dessert, pie and dishes using pumpkin which is full of beta-carotene, an essential antioxidant that fights cancer and help your skin achieve a healthy glowing skin.


INGREDIENTS:

1 whole pumpkin, rice flour, salt, pepper & chicken cube to taste (for batter)

dried shrimps, minced chicken meat, dried earwood fungus (soaked), chopped garlic & spring onions, salt & pepper to taste (for stuffing)

METHOD

1. Wash and cut pumpkin into four.
2. Place the cut pumpkin in a steamer.
3. Leave it to steam for 20 mins until cooked and soft.

4. Use a fork to mash the cooked pumpkin into a fine paste.
5. Add in rice flour and water to form a thick batter



6. Stir fried ingredients for stuffing



7. Grease pie cup with oil

8. Pour the batter into individual pie cup.

*Only half cup of batter each*

9. Put the stuffing ingredients into the batter
10. Pour the batter to cover the whole pie cup
11. Garnish with fried garlic
12. Leave it to steam for 10 minutes

HEALTHY CAKE!!!

SPECIAL HOMEMADE CARROT CAKE

A month ago, I was introduced to a friend who is populary known as Dessert Queen. This name was given to her because she loves eating dessert and she is very skillful in making beautiful and colorful jellies. She is good in baking cakes too. Whenever she made jellies or baked cakes, it is usually for contribution to the church, party or function she attends.

At a recent gathering, she treated us with a homemade CARROT CAKE which received praises from all of us. I'd tried to bake carrot cake on several times but the end result always goes to the rubbish bin. When she gave me this secret recipe, I was so happy that I try it on the very next day and WoW..... it look and tasted like the one sold in cake shop.

SPECIAL HOMEMADE CARROT CAKE

1. 120 gm plain flour


2. 130 gm caster sugar


3. 3 large eggs


4. 60 ml orange juice


5. 120 ml corn oil


6. 1 tsp baking powder


7. 1/2 tsp bicarbonate soda


8. 200 gm grated carrot


9. 3 tbsp grated orange


10. 100 gm sultana raisin


11. 50gm chopped walnut


12. 20g chocolate chips (optional)

Whisk caster sugar and eggs till sugar dissolve. Add in grated orange and the rest of the ingredients. Mix it well and pour into baking tray.

Bake at 175 celcius for 35-40 mins.

HAPPY BAKING:-)

FEEL LIKE BAKING......

I feel like baking....baking what? Well, it's gonna be Double Chocolate cup cakes. Since I don't fancy cream, I did not decorate it with chocolate gancahe and cream cheese. But I added in melted chocolate chips.......

So, where did I get this recipe??? It's non other than Sunny Yaw of BBO who posted this recipe @ http://bigboysrecipe.blogspot.com/2007/10/double-chocolat-cupcake.html
I love his recipes because all the ingredients are easily available and most importantly, baking steps are easy to follow without any hassle.

To tell you the truth, this is the 2nd time I'm baking cup cakes after received compliments from family and friend. So, Here'......s the AFTER EFFECT!!!

Do you want to have a bite?