Saturday, February 26, 2011

Banana Caramel Cupcake

My week run so slow ! well, at least that what I feel since my daughter sick, she got fever and coughing constantly for 3 days. Made me worry, and decided to take her to E.R on Monday evening (and came back home on Tuesday morning). Doctor said, that was pneumonia clinical , and she need to take breathing therapy. Thanks GOD, nothing major happen. And she is doing fine today :)

The funny was *thought it was not funny anymore* while we waiting at ER , I checked my Blackberry, and I found her pictures at ER from previous year. Oh, NO .. !! seems every year she go to ER :O - please, don't make it habit :( - I just want her become healthy child *knock knock the wood*

And after a week take care of her, thought that I need get relax a little bit, especially when i feel not well too. Taking a vitamins, a lot of fresh orange juice. Well, you know.. when mom get sick everything will messed up. Bake a simple cake for everybody, back to my book, sipping a cup hot tea, aah.. i feel much better.

Lets try this cake, this is not like your mom , cupcake *wink*

Banana-Caramel Cupcake


A. Caramel
60g Castor sugar
1 tablespoon water
1 tablespoon hot water
2 tablespoons fresh heavy cream

B.Cake Batter
180g all purpose flour
1 teaspoon baking powder
115 g butter, at room temperature
110g cream cheese, at room temperature
115g caster sugar
3 eggs, separated
2 bananas, cut into thickness small chunk

Prepare your caramel first :
In a medium sauce pan, cook sugar and water with medium heat.
When the syrup turn into amber color, stir in hot water *please be careful in this step* , than add cream, stir well, set aside.

Cake batter :
Preheat the oven to 180 deg C. Prepare your cupcake pan
Using an electric mixer, whip butter, cream cheese and 75g of sugar until the mixture turns pale and fluffy. Continue whipping the mixture, add in egg yolks one by one. With each addition, whip until the batter just combine.
In a separate bowl, whisk egg whites until foamy. Continue to whisk and at the same time, add remaining 40g of sugar in 3 batches. Whip the egg white until stiff peak forms.
Using a rubber spatula, stir in 1/3 of egg white into cream cheese mixture , Sift flour and baking powder over the batter, stir until combine. Fold remaining egg, stir and make sure that the batter is well combined.
Stir in banana pieces and caramel. Scrape the batter into the baking pan.

Bake in pre-heated oven for 30 minutes or less, or until a skewer inserted in the center of the cake turns out clean.

for 15 - 18 cupcake

Don't steal the images !

Monday, February 14, 2011

Macaroon for breakfast ..

Macaroon for breakfast ? Why not, treat yourself nicely today, Valentine's Day just come once a year , no one will ask your weight because eat macaroon for breakfast. What I know was, I don't care much about Valentine's Day but jewelry are welcome ^__^

Happy Valentine's Day, everybody..

Friday, February 11, 2011

Coke, Cup Cake, Cold ....

We had a very bad weather last week , heavy storm everyday for almost a week. Most schools , offices were closed, and most people went to grocery store to prepare the very bad scenario . That was a bad situation that I can remember during 6 years ... Thanks GOD, nothing happen in our area. Feel sad for some who became victims of crazy weather

But today, we have a very clear sky , warm enough to go out side just wearing a light jacket and feel almost like a spring until 7 days latter . I took my daughter to shopping mall today, oh NO .. !! I forgot is only 2 days before valentine's day. The mall so packed !! people busy shopping for valentine's Day. Well.. well..well, not me ! :D I don't really care about the event. But I still want to share the nice recipe that you can make for your beloved one for valentine's Day :D


Part A-
1 cup butter
1 cup coca cola
2 tbsp un-sweetened cocoa powder
2 cups tiny marshmallow

Part B-

2 cups all purpose flour

2 cups granulate sugar

1 teaspoon baking soda

1 teaspoon vanilla

1 cup buttermilk or sour milk *

2 large eggs, lightly beaten

Coca Cola Frosting
1/2 cup chopped pecan, toasted

Preheat oven to 325 degrees. Line cupcake pans with paper liners.

In a small saucepan mix cola, butter, and cocoa. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.

Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well.
Combine cola mixture in the mixing bowl. Spoon cupcake batter into cupcake pan liners until they are 1/2 to 2/3 full.

Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes completely before frosting with coca cola frosting and sprinkle with pecan.

Coca Cola Frosting


1/3 cup butter
3 3/4 cups powder sugar
2 tbsp un-sweetened cocoa
1/4 cup coca cola
2 tbsp powdered cocoa

In a medium mixing bowl, beat 1/3 cup butter with an electric mixer on medium to high speed for 30 second.

Slowly add 2 cups powdered sugar and 2 tbsp cocoa, beating until combined

Add 1/4 cola, beating well than gradually beat in 1 3/4 cups additional powdered sugar until combined.If necessary, beat in enough additional cola, 1 teaspoon at a time, to make frosting of spreadable consistency.

* To make 1/2 cup sour milk : place 1 1/2 teaspoon lemon juice or vinegar in a glass measuring cup. add enough milk to make 1/2 cup total liquid, still. Let Stand for 5 minute before using.

Monday, February 7, 2011

Ginger & Date Cake

I tried to organize some of my pictures *uupss.. already more than 1,000 ?? * before my computer crack down ^_^ .. and I found some of food pictures I taken on 2010 are not posting yet , OK .. than before getting lazy let me write the recipe .

Pretty simple recipe and what I loved about this recipe was, you just need to put all ingredients together in food processor .. that's it .. not many of bowl to wash after that.

Fluffy ginger and date cake
Recipe : Patricia - Technicolor Kitchen

2 cups + 2 tablespoons (300g) all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons ground ginger
3 cups (420g) fresh pitted dates, chopped
1 cup (240ml) boiling water
2 teaspoons baking soda
200g unsalted butter, room temperature, chopped
1 ½ cups (262g) brown sugar, packed
4 eggs

Icing sugar, for dusting

Preheat the oven to 180°C/350°F. Butter a 26x16cm baking pan, line with baking paper and butter the paper as well.

Sift the flour, baking powder, salt and ginger into a large bowl and set aside.

Place the dates, water and baking soda in a bowl, mix and allow to stand for 5 minutes.

Transfer to a food processor, add the butter and sugar and process until well combined. Add the eggs, one at a time, and process well.

Pour over the flour mixture and mix well with a wooden spoon.

Pour batter into prepared pan and bake for 30-35 minutes or until risen and cooked when tested with a toothpick. Allow to cool in the pan, then carefully unmold.

Cut into squares or diamond shapes and dust with icing sugar to serve.

Friday, February 4, 2011

Green Tea Mochi

I've been craving for mochi for quite of time, but just today have time to make. Quite easy but yes, a lot of mess around kitchen :O anyway, so far only me love this cute little snack, my husband and daughter refused them as well .. they don't like the texture at all .. LOL


2 cup Mochiko (glutinous rice powder)
1 3/4 cup warm water
1 cup sugar
1 tsp green tea powder

potato starch or maizena flour for dusting and controlling the sticky dough

red bean paste for filling or you can use any kind of filling, such nutella, peanut butter jelly if you like.

In a large bowl, mix the rice flour, sugar, green tea powder and water until smooth. You may need to use a hand blender or mixer to make sure there aren't any lumps.

Pour batter into a shallow microwavable dish and cover with plastic wrap. Microwave for 4 minutes. Remove dish and pull off plastic to release steam. Stir the mix until smooth again microwave again for another 3 to 5 minutes until the top is dry.

The dough will be a white sticky blob. Allow it to cool so you can handle it. In the meantime, take out your red bean paste and form teaspoon sized balls. The paste is firm enough to easily work with. In a flat dish, like a pie plate, put 1/4 cup cornstarch. Cornstarch is used to dampen the stickiness of the dough. It’s not optional — it’s required. The dough is the stickiest thing you’ll ever encounter

When the dough has cooled, scoop a golf ball sized piece of dough and drop into the cornstarch. Lightly toss to coat the outside of the ball so you can handle it. Roll the dough into a ball, then flatten to form a 3″ circle. Place the red bean paste in the center and pinch edges together to seal. Roll the ball in the cornstarch once again, then roll between the palms of your hands to create a ball shape.

Cover finished mochi tightly with plastic wrap , mochi can be left at room temperature for a few days or refrigerated for longer keeping

Try to make the paste day ahead

1 cup small red beans
1/2 cup packed dark brown sugar
1 1/2 teaspoons vegetable oil

Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn't dry up. Drain and discard the water.

Place the beans in a food processor and process until smooth. Add brown sugar and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry.

Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.