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

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

Sift the flour with the baking powder and salt OR just whisk these in a mixing bowl and set aside.
Beat butter, then add in the sugar and beat till light and creamy.
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.
Fold in the flour alternatively with the milk, starting with flour and ending with flour.
Use an ice cream scoop to scoop out the batter into the lightly greased muffin pan.
Bake in a preheated oven @ 180 deg.C for 15 to 16 mins. till a skewer inserted comes out clean.
Leave the cakes to cool in the pan for 10 mins. before removing onto a wire rack to cool completely.
Pour the melted chocolate over the cupcakes, sprinkle on some coloured sprinkles as desired.
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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade. Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last. It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence. Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of Kai Chai Paeng. However, I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Read on for the Recipe

Comments

Sharon D.December 18, 2014 at 3:49 PM
Merry Christmas and Happy New Year, dearest blogging friend! See you in 2015!
Angie's RecipesDecember 18, 2014 at 5:40 PM
They are so adorable and pretty! So is your cake stand :-))
Veronica December 18, 2014 at 7:01 PM
Delicious and look very pretty.
Karen LuvswesavoryDecember 18, 2014 at 7:22 PM
Nice cupcakes with Choco Glaze ... Blessed Merry Christmas to you too and enjoy your holiday ^-^!
ann lowDecember 18, 2014 at 11:02 PM
Cheah, your cupcakes look so pretty and yummy! Love the clicks ~ perfect!
FionDecember 20, 2014 at 10:51 AM
Adorable!!Cake so soft & fluffy!Glaze with chocolate makes me feel hungry...hahaha
lenaDecember 20, 2014 at 11:14 PM
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!
DomesticGoddessWannabeDecember 21, 2014 at 9:32 AM
Very pretty! Happy holidays to you and yours!!
ZoeDecember 22, 2014 at 1:20 PM
Hi Cheah,

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

Zoe
mui muiJanuary 2, 2015 at 6:18 PM
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

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