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Drop your whisks and sing together, shall we?

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Updates

I am always not good with electronics and electrical stuffs and when they fail me, I always end up feeling lost and angry. What should I do? How do I salvage the situation? Frustrating...

One unfine day last week, my laptop has decided to resign abruptly, without warning.

To keep the story short, for the time being, I will not be able to blog. Till further notice.

Gula Melaka Cupcakes

These rich and flavourful cupcakes get a perfect score in the taste department, largely attributing to the divine pairing of gula melaka and coconut. Strongly recommended! :)

I am submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Thanks to The Kitchen 70's for sharing the recipe. :)

Gula Melaka Cupcakes
Adapted from: The Kitchen 70's

Ingredients (Makes 3)
62.5 g unsalted butter
40 g gula melaka, chopped finely
1 egg, lightly beaten
50 g plain flour
1/2 tsp baking powder
Some desiccated coconut

Method
1. Sift plain flour and baking powder together. Set aside.
2. With an electric mixer, beat butter and gula melaka till smooth.
3. Add beaten eggs in separate additions, beating well after each addition.
4. Fold in the flour mixture with a spatula.
5. Pour the batter into the cupcake moulds till 80% full and sprinkle some desiccated coconut on top.
6. Bake in a preheated oven at 160°C for 20 – 25 minutes.

Notes
- I used freshly grated coconut and moistened with a little hot water.
- I folded in some grated coconut after the flour mixture and sprinkled the rest of grated coconut on top.

Osmanthus Cupcakes

Osmanthus plays a subtle yet important role in these soft and delicate cupcakes. So faint is its scent that it could be easily overlooked in the midst of the crunchy pumpkin seeds. Savour these cupcakes slowly and you will be allured by the flowery and natural sweetness that it brings to these cupcakes.

I am submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Osmanthus Cupcakes
Adapted from: Fruity Cakes by Alex Goh

Ingredients (Makes 4)
62.5 g unsalted butter
40 g castor sugar
1 1/2 tsp dried osmanthus
1 large egg
90 g plain flour
1/4 tsp baking powder
Pinch of baking soda
45 g sour cream / plain yogurt
25 g sunflower seeds
25 g pumpkin seeds

Method
1. Sift plain flour, baking powder and baking soda together. Set aside.
2. With an electric mixer, beat butter, castor sugar and dried osmanthus until light and fluffy.
3. Add in eggs one at a time and beat until smooth and light.
4. Add the flour mixture and sour cream (or yogurt) gradually and alternately. Mix well after each addition.
5. Add the sunflower seeds and pumpkin seeds and mix until well combined.
6. Pour the batter into the greased cupcake moulds and sprinkle some sunflower seeds and pumpkin seeds on top.
7. Bake in a preheated oven at 175°C for 25 – 30 minutes.

Notes
- I used plain yogurt, omitted sunflower seeds and used 35 g pumpkin seeds.