Skip to main content
logo
Food Advertising by

Vanilla Cupcakes with Choc Glaze


These cupcakes were baked in a muffin pan but devoid of  paper liners as the chocolate glaze would drip down the the sides of the cakes.  If you use a paper liner, the chocolate glaze will drip onto the liner  and will look a bit messy.  I suppose these cuppies with the choco glaze and coloured sprinkles will be a hit with the kids during this festive season!








Recipe for Vanilla Cupcakes with Choco Glaze  香草杯子蛋糕

    Ingredients

    • 195 gm plain flour
    • 1.1/2 tsp baking powder
    • 113 gm unsalted butter
    • 1/4 tsp salt (omit if using salted butter)
    • 130 gm caster sugar
    • 3 large eggs
    • 1.1/2 tsp vanilla
    • 1/4 cup milk
    Chocolate Glaze
    • 120 gm /4 oz cooking chocolate
    • 42 gm butter
    • 1.1/2 Tbsp golden syrup 

    Method 
    1. Melt all the above ingredients in a big bowl  over a pot of simmering water.  Mix well, remove from heat and let it thicken for about 10 mins.  Pour the mixture into a measuring cup.

    Method for the cupcakes
    1. Sift the flour with the baking powder and salt  OR just whisk these in a mixing bowl and set aside.
    2. Beat butter, then add in the sugar and beat till light and creamy.
    3. Add in eggs one at a time, mix well.  If the mixture curdles, it doesn't matter for the mixture will smoothen out once the dry ingredients are added in.
    4. Fold in the flour alternatively with the milk, starting with flour and ending with flour.
    5. Use an ice cream scoop to scoop out the batter into the lightly greased muffin pan.
    6. Bake in a preheated oven @ 180 deg.C for 15 to 16 mins. till a skewer inserted comes out clean.
    7. Leave the cakes to cool in the pan for 10 mins. before removing onto a wire rack to cool completely.
    8. Pour the melted chocolate over the cupcakes, sprinkle on some coloured sprinkles as desired.
    9. Yield :  12 cupcakes




This will be my last post for 2014.  I'll be taking a short break from blogging and will return in January 2015.  Also would like to take this opportunity to wish

All my Readers and Friends, A Very Merry X'mas 
and 
All the best for 2015!



This post is linked to Cook and Celebrate (Christmas 2014)
organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids




Best Recipes For Everyone #5 Dec.'14
~ My Little Cupcakes ~
hosted by Fion from Xuan Hom Mum Kitchen Dairy




Comments

  1. Merry Christmas and Happy New Year, dearest blogging friend! See you in 2015!

    ReplyDelete
    Replies
    1. Best wishes to you and your family too...... We meet again in 2015!

      Delete
  2. They are so adorable and pretty! So is your cake stand :-))

    ReplyDelete
    Replies
    1. Thank you, Angie! Yes, that stand is cute!

      Delete
  3. Nice cupcakes with Choco Glaze ... Blessed Merry Christmas to you too and enjoy your holiday ^-^!

    ReplyDelete
    Replies
    1. Thank you. You enjoy your holidays with your family too!

      Delete
  4. Cheah, your cupcakes look so pretty and yummy! Love the clicks ~ perfect!

    ReplyDelete
  5. Adorable!!Cake so soft & fluffy!Glaze with chocolate makes me feel hungry...hahaha

    ReplyDelete
    Replies
    1. Think, the kids will enjoy the choco glaze more than the cake!

      Delete
  6. they look pretty cute to me! sorry for not coming by your site for quite some time and i 've seen you hv several posts on wedding dresses! didnt know you can write so well on that too :D happy holidays to you, cheah!

    ReplyDelete
    Replies
    1. You're making me blush, Lena! Enjoy your holidays with your loved ones too!

      Delete
  7. Very pretty! Happy holidays to you and yours!!

    ReplyDelete
    Replies
    1. Thank you. Best wishes to you and your family too!

      Delete
  8. Hi Cheah,

    I'm very sure that these delicious little cakes will be gone soon before Christmas... You have bake some more :p

    Zoe

    ReplyDelete
  9. Hi Cheah,
    I love your chocolate glaze cupcakes and the cake stand :p cute and pretty!
    Happy New Year to you and your love ones.
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function