Pumpkin cupcakes

With some leftover pumpkin puree, I've decided to make some pumpkin cupcakes. You can say I'm mad over puuuuummmmppppkkkiiinnn! :P

Recipe and method adapted by Joy of Baking.

12 servings

• 1½ cups (195 grams) all purpose flour 
• 1 teaspoon baking powder 
• ½ teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• ¼ teaspoon ground ginger 
• ¼ teaspoon ground cloves 
• ½ teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 
• 1 cup (200 grams) granulated white sugar 
• 2 large eggs 
• 1 teaspoon pure vanilla extract 
• ¾ cup (180 ml) solid packed, canned pumpkin puree 

Cream Cheese Frosting:

• 4 ounces (113 grams) cream cheese, room temperature 
• 2 tablespoons (30 grams) unsalted butter, room temperature 
• ½ teaspoon pure vanilla extract 
• 1½ cups (175 grams) confectioners (powdered or icing) sugar, sifted 

Method:

• Preheat oven to 180°C. Place rack in the middle of the oven. 
• Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray. 
• In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt. 
• In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 
• Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. 
• With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. 
• Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. 
• Place on a wire rack to cool. 

Cream Cheese Frosting:

• In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
• Add the butter and beat until incorporated and smooth. 
• Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). 
• Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits. 

To toast nuts: Preheat oven to 180°C and place rack in the center of the oven. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

With cream cheese frosting

Santa Claus is coming to town...... soon 

Drizzling with cream cheese frosting.... gosh. <3

I super love taking photos with the food sitting inside the fridge. 

It just make the whole thing so beautiful and delicious. Haha!

Recipe can be found here: Joy of Baking - Pumpkin Cupcakes.

Enjoy!

Pumpkin Bread

Method and recipe adapted by Joy of Baking. 

(I'd tweaked the recipe's ingredients to one loaf and omitted the cream cheese filling.)

• 225 grams all purpose flour 
• ½ teaspoon baking powder 
• ½ teaspoon baking soda 
• ¼ teaspoon salt 
• 1 teaspoons ground cinnamon 
• ¼ teaspoon ground ginger 
• 1/8 teaspoon ground cloves (optional) 
• ½ cup (120 ml) chopped nuts (pecans or walnuts) 
• ½ cup (120 ml) chocolate chips 
• 2 large eggs, room temperature 
• 1 cup (200 grams) granulated white sugar (I added 100g of sugar instead of 200g)
• ½ cup (113 grams) unsalted butter, melted and cooled to room temperature 
• 213 grams of pure pumpkin puree 
• 60 ml of water 
• 1 teaspoon pure vanilla extract 

Method:

• In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. 
• Stir in the chopped nuts and chocolate chips. In another large bowl, whisk the eggs until lightly beaten. 
• Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract. 
• Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough. 
• Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 
• Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. 

Fresh ingredient: Pumpkin

Steam the pumpkin for few min and let it cool before we mash it.

Nice pumpkin puree

Ready to bake!

End product

Close up shot of the texture (The bread contains chopped walnuts and chocolate chips)

I've omitted out the cream cheese filling. This recipe is good for pumpkin lover. :)

Recipe at Joy of Baking - Pumpkin Bread.

Two layers carrot cake

Love it.

Recipe and method adapted by Joy of Baking.

10-12 servings

• 1 cup (100 grams) pecans or walnuts 
• ¾ pound (340 grams) raw carrots (about 2 ½ cups finely grated) 
• 2 cups (260 grams) all-purpose flour
• 1 teaspoon baking soda 
• 1½ teaspoons baking powder 
• ½ teaspoon salt 
• 1½ teaspoons ground cinnamon 4 large eggs 
• 1½ cups (300 grams) granulated white sugar 
• 1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil) 
• 2 teaspoons pure vanilla extract 

Method:

• Preheat oven to 180°C and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 
• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. 
• Peel and finely grate the carrots. 
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.  
• In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). 
• Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. 
• Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. 
• Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 
• To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers. 

Cream cheese frosting:

• In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. 
• Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  
• Beat in the vanilla extract, and lemon zest. 

Low fat banana bread

With two leftover fully ripe bananas lying in my kitchen, I just can't helped looking for a banana recipe. Lucky me found a pretty simple and tasty recipe. My fussy youngest boy loved it so much that he had eaten 3 slices of it! And the sweetness came from the bananas.

Recipe and method adapted by Joy of Baking.

12 slices

Ingredients:

• 1 cup (240 ml) mashed ripe bananas (about 2 large bananas) 
• 1 teaspoon baking soda 
• ½ cup (120 ml) low-fat plain yogurt 
• ¼ cup (60 ml) canola, vegetable, or corn oil 
• ¾ cup (165 grams) light brown sugar 
• 1 large egg or 2 large (60 grams) egg whites 
• 1 teaspoon vanilla extract 
• 1 cup (130 grams) all-purpose flour 
• ½ cup (65 grams) whole wheat flour 
• ½ teaspoon ground cinnamon 
• 1 teaspoon baking powder 
• ¼  teaspoon salt 

Method:

• Preheat oven to 180°C and place the rack in the center of the oven. Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick vegetable cooking spray. 
• In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter. 
• Meanwhile, in a separate bowl, whisk together the oil, sugar, egg or egg whites, and vanilla. 
• In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt. 
• Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. 
• Pour into the prepared pan and smooth the top. 
• Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. 
• Remove from oven and place on a wire rack to cool. 

Nicely baked.

Puffy and moisten texture.

Enjoy this slice of banana bread with coffee or tea.

Enjoy!

Vanilla yogurt muffins

12 servings

Recipe and method adapted by Laura Vitale

Ingredients:

• 1/4 cup of Vegetable Oil 
• ½ cup of Granulated Sugar 
• 1 cup of Vanilla Yogurt 
• 1 tsp of Vanilla Extract 
• 1 tsp of Baking Powder 
• ½ tsp of Baking soda 
• ¼ tsp of Salt 
• 2 Eggs 
• 2 cups of All Purpose Flour 

For the Streusel Topping:

• ½ cup of Brown Sugar 
• ¼ cup of Raw Sugar 
• 1 1/12 Tbsp (16 ml) of Unsalted Butter, melted 
• ½ tsp of Cinnamon 
• ¼ tsp of Salt

Method:

• Preheat the Oven to 190 degree Celsius, line a muffin tin with liners and set aside. 
• In a large bowl, mix together the flour, baking soda, baking powder and salt and set aside. 
• In a large measuring cup or a bowl, whisk together the yogurt, eggs, vanilla, oil and sugar. 
• Pour wet ingredients into the dry and mix until they are all incorporated. 
• Divide the batter in the prepared muffin tin and set aside. 
• In a small bowl, mix together all of the ingredients for the topping, scatter the topping evenly on top of each muffin. 
• Bake for 20 minutes or until fully cooked through and golden brown. 

My version of this vanilla yogurt muffin (streusel topping) failed. I'd put too much of the butter. -_- 

Despite the sala measurement, my sister said it was nice. So.. it's a 安慰. Haha.

Carrot cake with cream cheese frosting

YeeHaw! Now I can enjoy my homemade luscious carrot cake anytime!

Recipe and method adapted by Laura Vitale

For 8 servings.

Ingredients:

• 1 ¼ cup & 1 Tbsp of All Purpose Flour 
• ½ cup of Sugar 
• ¼ cup of Brown Sugar 
• 1 tsp of Baking Soda 
• 2 tsp of Cinnamon 
• ½ tsp of Salt 
• ¼ tsp of Nutmeg 
• ¾ cup of Vegetable Oil 
• 2 Eggs 
• 1 Tbsp of Vanilla Extract 
• 1 tsp of Grated Orange Zest (Use the grater to grate some of the orange's skin)
• 1 ½ cups of Shredded Carrots 
• ½ cup of Raisins 

Method:

• Preheat your oven to 170 degrees. 
• Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside. (Or use a brush to grease the pan if you doesn't have the spray)
• In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour. 
• In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins and mix until they are well incorporated through the batter. 
• Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean. 
• When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack. 
• Once the cake is completely cooled, make the frosting by simply mixing all of the ingredients together until you get a nice thick frosting. If you need to, add a little more water by the teaspoonful to get a spreadable frosting consistency. 
•  Adorn the cake with that incredible cream cheese frosting and let it set for a few minutes until the frosting begins to harden.

Toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.

That's it.

Pour the batter into baking pan

Ding ding... it's done!

Wait for the carrot cake to cool completely before we apply the cream cheese frosting.

Side note: Newbies, you can get a kg of cream cheese over at Phoon Huat for only $10 or 11. It's much more cheaper then supermarket selling a small tub for few dollars. The branch at Holland village is good. They are also selling a kg of butter too. Should go and explore. :)

Ingredients for the frosting:

• 3 oz of cream cheese at room temperature
• ¼ cup of unsalted butter at room temperature
• 2 cups of powdered sugar
• 1 tbsp of water
• 1 teaspoon of vanilla extract
• ¼ teaspoon of ground cinnamon

Method:

• Simply just add everything and mix until you get a nice thick frosting.

Creamy cheesy

Yeah! The cake are completely coooooooled. Let's apply the frosting.

Chomp!

Enjoy!