Muffins...

Who doesn't love a muffin?

MIlk and Chocolate Muffins


I decided to make these instead of my normal Chocolate Chocolate Chip Muffins because, firstly I have made a chocolate based one before making this and I personally thought, why not for a change. Its moist and studded with chips!

Chocolate Almond Muffins


This and its batch were ordered by the kitchen angel's daddy... What Dad ordered was: Something chocolatey, nutty and not too sweet. So I formulated this with almond flour . chocolate powder, chopped chocolate and scattered almond slices on top, for visual effect with close relation to the main ingredient of course.

Today's pride: Onion and Cheese Muffins



On a muffin making whim, I decided to have tonnes of onion and cheddar in them, making them ( consumption of two muffins for a meal) my pride for the day. Salty, peppery with onion bits, chunks of cheese, got good reviews!

For diabetics with love...

Kitchen angel's daddy requested for a cake for his diabetic friend. Well, I freaked out, as his request was made at 11 pm! Lucky me with the perfectly stocked pantry ( not flour, not eggs, not butter, not sugar but GRANULATED FRUCTOSE) for my 'in-case-of-emergency' moments, which never happens up till yesterday.

Armed with my book and trusted file, I started looking for something that will be nice, even though I thought it wouldn't be. My main concern was that it is a known fact that baking with granulated fructose will affect the texture of the baked goods and if you were to know me, you will know I love my consistent output, thus experimenting with something new, making it for someone, past midnight is not my thing. Experimenting is fine, but the thought of unknown results were daunting, especially when u have a deadline (8.30am, with less than 8 hours to go) not that good.

But I did manage, lucky me again. I made a butter cake using the sugar substitute. Texture was alright. A minor lie. The cake had a spongy texture, unlike other cakes I have ever tasted and baked. It was more like a 'kueh brunei', it was slightly spongy. But like I said earlier on, it was alright. Note to self: try baking with granulated fructose again, in case of an emergency! :-)

Then came the part of dressing it. I cannot, an just cannot let my cupcakes go 'naked'. Bu how? Yah I could have had sugar free chocolate shavings on it, but it would not do. So instead, I brushed the top with sugar free black cherry preserves and added a black cherry on top and it was ready; my first diabetic friendly cupcake .

Financiers or friands with a cup of coffee or tea?

Based on my researched ingredients for the upcoming Chinese New Year , ( I know, I sound very scholastic here, in the culinary sense, of course), I have decided to bake two flavored financiers or friands. The theme oranges and nuts again. So I went on with Green Tea Financier with Pine Nuts and a Citrus Financier with Mandarins.

To say I am a fan of financiers, I am not, but simplicity of the taste of the financier itself, just amazes me. What I would say is the amplification of taste due to the addition of browned butter is out of this world. The aroma, the feel of the texture and the sense on your taste buds.

Oh well, yes, to some its just like what the Indonesians would say 'kek bantet' ( a cake with no rise) but to those in the knowing, its just not a piece of cake, but an individual serving of indulgence with a plain cup of tea.

My Chinese New Year Experiment...

Every once in awhile, I personally think it is nice to try something different...Yes, chocolate cupcakes will always be my best seller, but for the upcoming New Year, I thought I would like to do something really different. My so called research evolved around food elements which are the staples of the Chinese New Year; peanuts, oranges and preserved fruit.

Those in Asia would know of this snack ' Kachang Tumbuk'. It is a really retro favorite, of ground peanuts and sugar, compressed into logs and wrapped with paper. It is sweet, peanut-ty , a true indulgence. This particular experiment of mine had mixed reviews. What I wanted to achieved was for the cupcake base to taste like 'kachang tumbuk' and my testers say it did taste just like that!

But those like my mom, who has traditional views on cake textures found the 'kachang tumbuk cupcake' an insult to the word cake. Firstly, it has a coarse, texture, with a powerful peanut taste. Secondly, 'its not cakey'. Well, I did achieve the taste
part!

So, how did I dress the cupcake? Just simply, some fruit preserve and slices of mandarin oranges. Nice. :-)

Personally, I like the taste and texture of the cupcake ( I am definitely not saying this just because...) and it is a nice change to have a 'un-cakey' cupcake for the season.

Saturday pickup....

Hmmm..my 'projects'..yesterday and tomorrow...

Today's Special : Espresso and Cream Cupcakes





My orders for yesterday were what may sound boring to some people, including myself, wholesomely (I know, no such word) yummy Whole grain Muffins.

Happy New Cupcakes!

welcome summer...vanilla cupcakes with vanilla buttercream

pandan cconut cupcake with coconut buttercream

before being boxed

New Year offerings....hello summer cupcakes and pandan cupcake...

Lemony Almond Cupcakes and Pandan and Coconut Cupcake with Coconut Buttercream

Lemony Almond Cupcakes

If you just need tang and zesty-ness, order this! The acidity of the cake is balanced out by the creaminess of the buttercream icing..


Pandan Coconut Cupcakes

My Asian take on all Asian sweets, pandan and coconut cupcake, baked with real organic pandan juice ( I would know, it is from my mother's garden) topped with coconut buttercream. Yum!

Happy New Year

Late again! Happy New Year. These pics , just uploaded are for my Christmas orders, two types of fruitcake, one traditional, one contemporary, looks the same, but one tastes just so heavenly, while the other, the fruitcake taste that i dread. The candy canes chocolate cupcake are made especially for the festivities. The Cappucino mini-cheesecakes are for a New Year party!