Soya bean curd cupcake with soya bean milk frosting

This recipe was inspired from Lemon cupcakes from Joy of Baking. I'd always love soya bean curd and the 豆花水 ever since I'm a kid. I guess everyone loves it as well. It's superb when go along with youtiao.

For this recipe, please go for soya bean curd texture like 老伴's, not those traditional type. Too soft to hold.

Ingredients:
(White cupcake's recipe and method adapted from Joy of Baking)

• 1¾ cups of cake flour (175 grams) (sifted)
• 1 cup granulated white sugar (200 grams) (I'd halved the sugar to 100g)
• 2 tsps baking powder 
• ¼ tsp salt 
• ½ cup (113 grams) unsalted butter, at room temperature
• 2 large eggs, room temperature 
• 1 tsp vanilla extract 
• 1/8 tsp of cream of tartar
• ½ cup (120ml) of soya bean milk

Filling:

• One small tub of soya bean curd

Frosting:

• 2 cups of the butter cream
• 5 - 6 tbsp of soya bean milk. (You may add more to it but do make sure that the frosting wasn't too runny)

Method:

(Cake)

• Preheat the oven to 180°C.
• Line 12 muffin cups with paper liners
• Whisk flour, baking powder and salt until all are well incorporated. Set aside.
• In a clean bowl, beat the butter for about 1-2 min or until creamy, then add 70g of the sugar and beat for  for 3 min or till fluffy and light.
• Add the egg yolks gradually, beat till all are well incorporated.
• Add in vanilla extract to the butter mixture.
• Add the soya bean milk and flour alternately in 3 portions (beginning and ending with flour) and beat well.
• In a clean bowl, whisk the egg whites till foamy.
• Add the cream of tartar, beat till soft peak form.
• Add the remaining sugar gradually to the egg white mixture and beat till stiff peak form.
• Gently fold in the egg white mixture to the batter. Do not over mix the batter, it will deflate.
• Fill the muffin paper liner with the batter evenly.
• Bake for 18-20 min or until lightly brown when a toothpick inserted into the cupcake and comes out clean.
• Let it cool on the rack.

Once the cupcakes have cooled down, by using a piping nozzle (large) 

to create a 'well' to fill the soya bean curd later.

This is simple and yet accurately creates a round circle.

There you go.

Looked pretty, isn't it?

wallop the crumbs! :)

Fill the hole with soya bean curd

With the butter cream, mix them with few tbsps of the soya bean milk and mix well 

and you will get the unique taste of butter and soya bean frosting. :) 

In case too runny, just add a little bit of the butter cream.

Let the boo-tiful cupcakes sit inside the fridge for setting before serving.

Peek-a-boo!

Mini chocolate-rice roll

Received good reviews when I made this Chocolate roll. My kids and Sister-in-law enjoyed it. And in fact, I'd burnt the bottom layer of the cake! Seemed easy recipe but kinda of 'petty' cake as well, need much care and attention. To settle the chao tar bottom, I scraped it away as I do not wish to waste it.

Recipe and method adapted by Happy Flour.

Ingredients:

• 3 egg (separated) 
• 50g sugar 
• ½ tsp chocolate paste
• 45g cake flour 
• 2 tsp cocoa powder 
• ¼ tsp baking powder 
• 40g butter (melted) 
• butter cream 
• chocolate rice

Method:

(Cake)

• Preheat the oven to 200°C.
• Lined and greased 9 x 12" baking tray, set aside.
• Sift cake flour, cocoa powder and baking powder together and set aside.
• Whisk the egg white till foamy.
• Add in sugar gradually to the egg whites and beat till stiff peaks. 
• On medium speed, add the egg yolks one by one and chocolate paste, whisk till well incorporated.
• Fold the flour mixture gently to the egg white mixture in 3 portions till well incorporated.
• Fold in the melted butter till all are well incorporated.
• Pour batter onto the tray, smooth it out and punch on the table top to remove excess air.
• Bake for 10-15 min (I baked for nearly15 min)
• Transfer the cake to a rack and let it cool. (skin facing up)

(Butter cream)

Ingredients and method by My sugar n spice.

I've halve the recipe.

• 200g of unsalted butter
• 70g of egg white
• 70g of powdered sugar (icing sugar)
• 1 tsp of vanilla extract

Method:

• Whisk the egg white in a clean bowl till bubbles
• Add in powdered sugar graudually and beat till stiff peak (not dry form), set aside
• In a clean bowl, beat the butter till creamy and pale yellow
• Add in the egg white mixture gradually to the butter mixture and mix until all are well incorporated. 

The butter cream can be stored in an air-tight container inside the fridge for couple of weeks. Just defrost in advance when you need it.

Yule log cake

Ahhhh... very late post since X'mas has been over for couple of weeks! I was contemplating if I should post this log cake out? Cos' it look terribly horrible! LOL. I should have start with some easy 'stunts' first instead of doing a ice-cream log cake when basic skills are not there yet! Anyway, the cake is pretty soft due to ice-cream. (aiyah, it's due to prolong soakage in the ice-cream)

The swiss roll recipe adapted from Thelola789789 and the ice-cream log cake's recipe adapted from here.

The flavour of the ice-cream is Mocha Crumble from WALL's.