Pumpkin Cupcakes

Here's another cupcake recipe adapted from the delightfully sweet Primrose Bakery's 'Cupcakes' cookbook. This time I chose Pumpkin Cupcakes. I just love to incorporate veggies in my bakes. It makes me feel less guilty and a little wee bit 'healthier'.

These cupcakes were nicely moist and soft. I left them unfrosted as I didn't want to add in extra calories. I bet they would've been even better with a creamy velvety cream cheese frosting. Ah, if only my ever expanding thighs permit!

So far  the Primrose Bakery 'Cupcakes' cookbook have yet to dissappoint. I've tried 2 recipes, the Malted Cupcakes (Milo Cupcakes) and this Pumpkin Cupcakes. Both turned out satisfactorily moist and tender. But they may be a tad too sweet and you may need to adjust the sugar to suit your tastebud. I've reduced  the sugar for the pumpkin recipe below.


Pumpkin Cupcakes

(Adapted from Primrose Bakery  'Cupcakes' cookbook) 

(makes 12 regular cupcakes)

Ingredients:

• 110g butter  
• 200g soft light brown sugar 
• 2 large eggs 
• 1/2 tsp vanilla extract 
• 100g pureed pumpkin 
• 125g self-raising flour
• 120g plain flour
• 1 tsp mixed spice
• 125ml buttermilk (or 120ml water mixed with 2 tbs buttermilk powder)

Method:

1. Cream butter and brown sugar with an electric hand whisk until pale and smooth, which should take 3-5 minutes.  Add the eggs one at a time, add vanilla extract, beating well after each addition.  Then add pumpkin and beat until just combined.
2. Combine and sift  self-raising flour, plain flour and mixed spice in a bowl.  Add 1/3 of the flours to the butter mixture and beat until just combined.  Add 1/2 the buttermilk and beat again, then repeat these steps until all the ingredients have been added.
3. Spoon the mixture into 12  cupcake cases, filling them to about 2/3 full.  Bake at 180 C for about 25 mins until slightly raised and golden brown.  Once cooked, remove from the oven and leave the cupcakes in their tins for about 10 mins before cooling on a wire rack.

 

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

Milo Cupcakes

We, especially Malaysians & Singaporeans grew up drinking Milo. It is a staple breakfast drink in most households and is served  in all coffee shops. If you're reading and wondering what Milo is, it is actually a brand name of a chocolate malted drink. Heard of Ovaltine? But Ovaltine somehow is not as popular as Milo. 

Instead of drinking that mug of Milo, how about eating one for a change ... a Milo cupcake? I made these Milo cupcakes the other day just for this month's  Aspiring Baker's cupcake theme. I used a recipe adapted from the Primrose Bakery Cupcakes cookbook and frosted them with Swiss Meringue Buttercream.  These Milo cupcakes were soft and moist and very Milo-y. Yummy!  One little issue though, the crumb stuck to my teeth everytime I took a bite! I'm wondering whether this is because I've added too much Milo? The original recipe ask for half the amount I used. Hmmm .... anybody knows why?      




Milo Cupcakes
Recipe adapted from Primrose Bakery Cupcakes cookbook

Ingredients:
110g butter, softened
120g soft brown sugar 
100g caster sugar
2 large eggs
125g self raising flour
60g cake flour
100g Milo powder
125ml milk
1/2 tsp vanilla extract
1 tbs heavy cream


Method:

1. Preheat the oven to 160C and line a 12 hole muffin tin with paper cases. 
2. In a large mixing bowl cream together the butter and the sugars until pale and smooth. 
3. Add the eggs one at a time, mixing into the mixture between additions. 
4. In a separate bowl, sift and combine together the flours and Milo powder.
5. Mix the milk together with vanilla extract and heavy cream.
6.  Add 1/3 of the flour to the creamed butter/sugar mixture.  Beat well until combined. Then, add 1/3 of the milk mixture and beat again.  Repeat this step until the last of the flour and then the last of the milk, beating well between additions. 
7. Spoon the mixture into the paper cases.  Fill about 2/3 full. 
8. Bake for about 25 mins until golden brown or until a skewer inserted comes out clean.
9. Remove from the oven and leave to cool in the tin for 5-10 minutes. 
10. Then turn out to cool completely on a wire rack. 

Note:
I bake the cupcakes in small size muffin tins and yielded 28 cupcakes which took 20 minutes to bake.



Swiss Meringue Buttercream
(Recipe adapted from Table for 2 or more)

Ingredients:
2 egg whites
100gm sugar
170gm unsalted butter, lightly softened

Method:

1. Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly until the sugar is completely dissolved and temperature has reached 65C. The mixture will look like marshmallow cream. Remove from stove.
2. Pour meringue into a mixing bowl. Beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.
3. Now add in add the butter, one tablespoon at a time, beating until smooth. Mixture will be soupy and maybe curdled. Do not worry. It will come together nicely in the end. Carry on beating on medium-high speed until it is thick and very smooth, approximately  6-10 minutes. 

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

Carrot Cupcakes

Sometimes I can be a little mad, obsessed even. You see, I've been on a quest to find the perfect carrot cake recipe for the longest time and this particular carrot cake recipe, I've made it not once, not twice but three times!

The first time, I made it into cupcakes, I was quite happy with the result but thought they were a little too oily  and the spice were a little much. The second time round, I reduced the oil and adjusted the spice flavouring, the texture came out a little dry. Not wanting to give up, I gave it a go again. This time keeping the original amount of oil and adjusting the spice only, and instead of cupcakes I made a 2 layer 8 inch round cake. Though the flavour was good, it was a little dry. *Sigh* 

Alas this recipe was not meant to be all I'd hope for. Maybe I'm just too fussy. A perfectionist, maybe. Will I ever find that darn perfect carrot cake recipe? All I'm looking for is a carrot cake loaded with carrots which is not too spicy, not too sweet, not too oily, does not reek of bicarb, not too dense and most importantly moist but not overly wet. Am I asking too much? LOL.

Even though this carrot cake may not be the holy grail of carrot cakes in my book, but you know what I'd still give this recipe a go, but in cupcake form only. It seems to have the best texture this way. 

P/S - The cream cheese frosting from Martha Stewart was perfect. Creamy and just the right level of sweetness.



Carrot Cake
(adapted from Cake Mistress here)

Ingredient
1 cup Brown Sugar (about 150g)
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb of Soda
2 cups Self Raising Flour (240g)
2 cups finely grated Carrot (200g)
1/2 cup Walnuts, finely chopped (about 50g)
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1 teaspoon vanilla extract


Cream Cheese Frosting
(adapted from Martha Stewart here)

Ingredient

250g cream cheese, room temperature

115g unsalted butter, cut into pieces, room temperature
125g confectioners' sugar
1 teaspoon pure vanilla extract

zest of 1 orange, finely grated

Method

To make cake:

1) Heat oven to 180 degrees Celsius.
2) Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
3) Add salt, bicarb soda, carrots, flour, walnuts and spices. Mix with wooden spoon until all combined.
4) Pour batter evenly between cupcake pan. Bake for 15-20 minutes, or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your personal oven.

To make frosting: 

Place butter and cream cheese in a mixing bowl. Beat until smooth and well blended. Sift in confectioners' sugar, and gradually beat until smooth. Add vanilla and orange zest, stir to combine.