Laura Vitale's Red Velvet Cuppies for Teachers Day

Syaima' had requested some Red Velvet Cuppies to take to school on Teachers Day.Since I only had leftover cream cheese topping and it wasn't much,I opted to make cuppies.Felt like trying Laura Vitales cupcakes this time around since the batter only makes around 11-12 cuppies.But I used smaller paper cups so I got double the amount.

1 ¼ cup of all Purpose Flour
2 Tbsp of Cocoa Powder
½ tsp of Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ cup of Unsalted Butter, softened at room temperature
¾ cup of Granulated sugar
¾ cup of Buttermilk
1 Egg
1 tsp of Vanilla Extract
Red food Coloring


For the frosting.
2 Cups of Powdered Sugar
4 oz of Cream Cheese, softened at room temperature
2 Tbsp of Unsalted Butter, softened at room temperature
1 Tbsp of Milk
1 tsp of Vanilla Extract Process

1) Preheat your oven to 350 degrees. Line a muffin pan with cup cake liners and set aside.
2) In a small bowl mix together the first 5 ingredients and set aside.In the bowl of an electric mixer fitted with a paddle attachment, cream together the sugar and butter, add the egg and vanilla and mix until well combined and creamy.
3) With the mixer running on low, add half of the dry ingredients and half of the buttermilk, make sure its combined and add the remaining dry ingredients and buttermilk making sure to combine everything together but not over mixing.Using a spatula mix the batter from the bottom to make sure nothing is left stuck to the side of the bowl, add enough food coloring to get the desired red color for your cupcakes.
4) Using a large ice cream scoop, scoop the batter evenly in your prepared pan and bake for 18 to 22 minutes or until when you insert a toothpick in the center it comes out clean.Let the cupcakes cool completely.
5) To make the frosting simply put all the frosting ingredients into the bowl of an electric mixer and mix until well combined and it has the consistency of a thick frosting.Frost the cupcakes either with a little spatula or using a disposable piping bag fitted with a plain large tip.
 6) Let cool in the fridge for about 10 to 15 minutes to set a little before serving (if you can resist them anyway) Enjoy!  

I did the ones in the glass bowl and Syaima' did the rest.

This is for Teachers Day

Chocolate Yogurt Cake

My eldest son Muaz is returning to his hostel this evening so I decided to bake a cake for him to eat with his friends later. I happened to buy a box of yogurt so I chose to do this recipe.
And I am very happy I did. It was so simple preparing the batter and the cake turned out so soft,fluffy and moist! Definately will do it again. Highly reccomended!I got it here.

1 tablespoon all-purpose flour
1 teaspoon Dutch processed cocoa(I just used local cocoa)

2 cups all-purpose flour
2/3 cup Dutched processed cocoa (I just used local cocoa)
1 1/2 teaspoons baking soda
1/2 cup butter or margarine (1 stick), softened
1.5 cups sugar
2 eggs
1.5 cups plain yogurt
1 teaspoon vanilla extract

1. Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust inside of a greased 9-inch bundt or tube pan with this mixture, shaking out any excess.

2. Sift 2 cups of flour and 2/3 cup of cocoa together with the baking soda; set aside.

3. In a large mixing bowl, cream the butter and sugar together.Beat in the eggs, one at a time.

4. Add the flour mixture, alternatively with the yogurt, in three parts.Do not overmix.

5. Stir in the vanilla.

6. Pour the batter into the prepared pan.I used a bundt pan.

7. Bake in a preheated 175c oven for 45 to 55 minutes, until a tester inserted in the center comes out clean.

8. Cool for 10 minutes before inverting onto a rack to cool completely.

You can serve it with seived icing sugar or pour chocolate ganache over it.

It rose high.

Added some chocolate ganache

My sweet toothed Umamah was the first to take a bite.
Its so soft and fluffy and soft. Yummy!
Will definately use this recipe again.

Easy Brownies with Almond Nibs

My ex student called up saying she was coming over with a friend of hers. I had only just arrived from KL at that time and was not feeling too well. I went to the kitchen and took out the butter and left it on the counter. I needed a nap before I can start anything. I thought of baking a marble cake since the ingedients are all available in the kitchen. But after my nap,I decided to make brownies instead. And as usual, I seldom make 1 recipe twice. And after recipe-hunting for a while I chose this recipe. http://allrecipes.com/recipe/absolutely-best-brownies/detail.aspx
Seems easy. And I always check the reviews first for any recipe I try. And this has good credits to it.
Lets check out the ingrdients first without any further delay.

1/2 cup butter, melted
1 cup white sugar
2 eggs
1/2 cup self-rising flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)- I used almond nibs

Directions

1.Preheat oven to 175 C.
2.Grease and flour an 8x8 or 9x9 inch baking pan.
3.In a medium bowl, beat together the butter and sugar.
4.Add eggs, and mix well.
5.Combine the flour, cocoa and salt; stir into the sugar mixture.
6.Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
7.Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Chocolate-Almond Upside-Down Cake - My Stress Reliever Today

Juma'ah Mubarakah everyone! How are you guys feeling today?

I'm in a baking mood. This time I'm baking not because Tasnim my ex student is coming over, nor is it because when I opened my fridge this morning I saw half a packet of sliced almonds that was screaming for me to use it. But I'm baking today as a stress therapy. And why do I feel stressed you might ask?
Well... I can't help feeling a bit hurt that some people never feel satisfied that they're taking what is ours that they want to take and take and take any chance the can. I can't voice it out.
But I can bake... So here it is!
I've made this once before but I've learnt my lesson not to put it in one one those baking pans with a loose bottom( dunno what its called ).Its a Martha Stewart recipe so it works well.

For The Caramel Topping
6 tablespoons unsalted butter, melted, plus more for pan
3/4 cup packed light-brown sugar
1/4 cup honey
1 1/4 cups sliced or slivered almonds, lightly toasted

For The Cake
1 1/4 cups cake flour (not self rising)-I used all purpose flour
1/2 cup cocoa powder,
1 teaspoon baking soda
1/2 teaspoon salt-I ommitted this since my butter was already salty
1/2 cup (1 stick) unsalted butter, softened-I used Buttercup which is salty
1 1/2 cups sugar-I only put 1 1/4 cups
3 large eggs
1 cup buttermilk- I used 1 tbsp of vinegar and added up fresh milk to measure 1 cup.Leave it to stand for 10 minutes
1 teaspoon pure vanilla extract

Directions
1. Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.
2. Preheat oven to 350 degrees.
3. Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light.
4. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes.
5. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.
6. Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan.
7. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

Just lovely and delicious too.

Banana Bread

I was kinda upset today over a few things...a few people.I dunno why but I get extra sensitive with people I love and care.I was in such a bitter mood.Just felt like getting in a fight with somebody.But of course that is totally a 'no-no'.So I diverted the bitter mood I was in into something productive.What is better than bakin?Hahaha.
I had 3 over riped bananas that had been screaming so that I do something with it.I've tried so many banana cake and banana muffins recipes before so I thought I'd try a banana bread recipe this time around.Went through a few recipes and chose this one.It had a video so that made it mush easier.

1 cup walnuts or pecans toasted and coarsely chopped (optional)-I omitted this since I didn't have any

1 3/4 cups all-purpose flour

3/4 cup  granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled-I used Buttercup which is obviously salted

3 ripe large bananas  mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

1. Preheat oven to 180 degrees C and place oven rack to middle position. 

2. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

3. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.  

4. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

5. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. 

6. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) 

7. Scrape batter into prepared pan. 

8. Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to60 minutes. 

9. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. 

10.This bread can be frozen.

Left to cool.

The cinnamon gives a nice taste to it.And coming inside a house baking this bread is just totally awesome!