Carrot Cupcake

Ingredients...

* 3/4 cup whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 cup canola oil
* 3/4 cup firmly packed light brown sugar
* 2 large eggs
* 1/2 cup natural applesauce
* 1/2 teaspoon vanilla
* 1 1/2 cups finely shredded carrots (about 2 medium carrots)
* 1/4 cup plus 2 tablespoons finely chopped walnuts
* 4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
* 3/4 cup confectioners' sugar, sifted
* 1/2 teaspoon finely grated lemon zest


How to...

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

1. Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

2. Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.


Frosting:
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

Peanut Butter Cupcake

* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 6 tablespoons (3/4 stick)
* unsalted butter, room temperature
* 3/4 cup smooth peanut butter,room temperature
* 1 cup packed dark brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1/2 cup milk (any fat content)


Preheat over to 350ºF

1. SIFT the flour, baking powder and salt in a medium
bowl and set aside.

2. BEAT butter, peanut butter and brown sugar with
an electric mixer on medium speed until smooth
and lightened in color, about 1 minute. Stop the
mixer and scrape down the sides as needed during
mixing.

3. BEAT in the egg. Add the vanilla and beat 1
minute or until batter is smooth. On low speed,
add the flour mixture and milk in several additions,
beginning and ending with flour and mixing just
until incorporated.

4. FILL each paper liner with a generous 1/4 cup
batter, to about 1/3 inch from the top. Bake just
until the tops feel firm and a toothpick inserted in
the center comes out clean, about 22 minutes. Cool
10 minutes in the pan on a rack. Carefully turn out
cupcakes and turn right side up to cool completely.

Useless and Disfigured

why cant i be like others, who can stay in their job for the sake of money?
why cant i just bear with it and wait for the 5yr mark? It's like only less than 1.5yrs away??

im so damm lost now.
the plans didn't conclude, and now it's awaiting judgement.
blessing in disguise? an astounding yes and no.
wat am i to do next? wat if nothing comes up? wont i be ruining myself?
is it worth giving up this cushy, comfortable, financial-worry-free lifestyle for the unforseenable, unpredictable, unstable future?

dont tell me "only i have the answers to these questions".
coz if i do, i wont be writing this out.
and i know you cant do anything at all.

ezcema's back. and this time round, it came out in FULL force: right eyelid, lips, chin and both cheeks.

i feel farking disfigured, farking useless, farking cowardly.

Burger Cupcake

"burger bun?"









"cheese?"










"ketchup/ chilli?"









"pickles?"








heeheehee!!!




mini mac
^_^

Rainbow Cupcake

Ingredients...

* 2 cups sifted self-raising flour
* 1 cup granulated sugar
* 2 tsps baking powder
* 1/4 tsp salt
* 1/2 cup butter, softened
* 1/2 cup milk
* 2 eggs
* 1 tsp vanilla


How to...

1. In large bowl, whisk together flour, sugar, baking powder and salt. You can use any spoon or fork for this.

2. Using electric mixer on low speed, mix in the butter.

3. Next, mix in the milk. Your mixture should pretty lumpy and resemble oatmeal or cereal.

4. Mix in the eggs and vanilla, at which point your dough should immediately smoothen out.

5. Beat on high speed until smooth, creamy and luscious, about two minutes.

6. Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter. Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.


7. Bake in the centre of a 190°C oven until a toothpick inserted into the centre of the cakes comes out clean, about 20 minutes


If you like to do some frosting, u can use either cream cheese frosting or:

Quick Buttercream Frosting
* 1/2 cup butter, room temperature
* 3 tbsp milk
* 1 tsp vanilla extract
* approx 3 cups confectioners’ sugar

In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioners sugar until frosting reaches a thick, spreadable consistency. You will probably use 2 1/2-3 cups.




Thanks to my sister for her encouraging help.

The first recipe we made was a disaster.

But she push on forward and the second recipe was a SUCCESS!!

don't you feel happy when u see the cupcakes?
(albeit Mardi Gras lar...)

^_^

Fugly Choc Cupcake with Cream Cheese Frosting

Ingredients...

* 2 cups flour
* 2 cups sugar
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 1/2 cups milk
* 1/2 cup butter
* 2 teaspoons vanilla
* 2 eggs


How to...

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.



Thick Cream Cheese Frosting:

* 4 ounces Philly cream cheese
* 1/4 stick butter, room temperature
* 2 cups sifted powdered sugar
* 1 teaspoon vanilla

1. Beat butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combined.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

Tiramisu

Ingredients...

* 500g of Mascarpone Cheese
* 4 eggs (yolks & whites separated)
* 4 tablespoons of sugar
* 4 tablespoons of Rum/Cognac
* 4 tablespoons of milk
* 1 cup black coffee
* Cocoa powder (to sprinkle when finished)


How to...

Mix
milk, coffee, 2 tablespoons of sugar & 2 tablespoons of rum/cognac in a
large bowl

Soak
24 lady fingers or sponge cake in the above mixture

Layer
a rectangular glass/aluminum foil pan with 12 of the soaked lady fingers

Whip
egg yolks & 4 tablespoons of sugar. Add mascarpone cheese & 2 tablespoons
of rum/cognac. Mix together well.

Whip
egg whites until stiff peaks form, and then fold into the mascarpone cheese
mixture.

Spread
half the mixture on the soaked lady fingers. Layer the other 12 lady fingers
and cover with the remaining mascarpone cheese mixture. Be sure the mixture is
spread evenly in each layer.

Refrigerate
for at least 2 hours (But I recommend
chilling it overnight). Just before serving, sprinkle generously with cocoa
powder.