Christmas Hat Strawberry Cupcakes

Happy Christmas everyone! May everyone have an enjoyable time with their family and friends on this festive season. For Christmas, I've always dreamt of having a special feast with my family, hanging up stockings in my bedroom, having a massive tree in my house with presents underneath and dressed up warm and cosy, drinking hot chocolate around a fireplace. Unfortunately, that is never the case for me. First of all, Christmas down in the southern hemisphere is summer and therefore hot chocolate would be out of my list and I'd rather prefer to have a cool and refreshing dessert on my christmas menu like a strawberry cupcake. Secondly, christmas is never celebrated in my family although I very very much would like to celebrate it. It would never go according to plan unless I make it come true myself and I haven't been so motivated. I guess baking christmas desserts, being a little Miss Santa and singing some christmas carols with my sisters is as christmas I can get it to be.

I love this strawberry cupcake.The best cupcake I've ever tasted. It's pink, sweet and full of pure strawberry flavour. It can't get anymore organic than this. This recipe uses fresh strawberries in the batter giving out that fresh aroma of strawberries when you bite into it. Sweet and succulent where I ask for more after the first cupcake.

 As you may have noticed, I haven't blogged for a while now. December was just jam-packed with important events for me going from weddings to conferences to preparing for my 6 month candidature review of my PhD. I was especially nervous with my preparations since I haven't done public speaking for over a year now. My heart was beating fast, I couldn't stand in one spot for long and my hands were shaking which has never happened to me before. But at the very least, I'm glad that was over and done with.

But I guess the best thing that has happened during my absence from blogging was attending my family friend's wedding. As bizarre as it sounds, I've never been through an entire wedding ceremony although I'm already in my 20's. It was a very different experience compared to just showing up to a banquet. I was right behind the scenes where I first got to watch the bride and bridesmaids getting their make-up and hair done. It was also my first time helping out before the tea ceremony began with doing last touch-up's on the food to be served to family and guests and then to the fun part where the groom comes to pick up the bride. For Singaporeans like us, we definitely will not let the groom and groomsmen off so easily to see the bride. The bridesmaids came up with a specially brewed cocktail (diluted soy sauce with wasabi) to serve the guys for each answer the groom gets wrong about his dear bride. Surprisingly, the drink didn't affect the groom as he skulled it down as manly as he could but the groomsmen sure did have a hard time drinking it.

I had to say I cried during the wedding ceremony when the bride and groom were exchanging vows. For the first time, I witnessed such a magical moment. Deep down I felt really happy for them since the bride and I have grown up together. Now that she's stepping into the next chapter of her life, I wish her a blissful marriage and in the very near future, start her next chapter into motherhood.

Christmas Hat Strawberry Cupcakes

(adapted from An Edible Mosaic)
  
2½ cups plain flour
2 ⅛ tsp baking powder
½ tsp salt
⅛ tsp bicarb soda
9 oz hulled fresh strawberries, coarsely chopped (about 2 cups chopped strawberries, lightly packed)
112.5g (½ cup/1 stick) unsalted butter, at room temperature
1½ cups caster sugar
2 large eggs
¼ cup milk (any kind)
2 tsp pure vanilla extract
1 tsp strawberry extract (if available)

1. Preheat oven to 180° C/160°C fan-forced and line cupcake tins with paper liners.

2. Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside. Puree the strawberries in a blender or food processor (you will get about 1 1/4 cups of strawberry liquid); set aside.

3. Cream together butter and sugar, then cream in the eggs; mix in the milk, vanilla extract, strawberry extract, and pureed strawberries. Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.

4. Pour the batter into the prepared cupcake wells (filling each about 1/2 to 2/3 of the way full) and bake until a toothpick inserted inside comes out clean, about 20 to 24 minutes. Cool completely before frosting.

Yields about 24 to 28 cupcakes

White Chocolate Cream Cheese Frosting
(adapted from Citrus and Candy)

100g white chocolate (containing cocoa butter), chopped
170g cream cheese softened
25g unsalted butter
a spoonful of sour cream (approx. 2 tsps)

1. In a bowl over simmering water, melt the white chocolate. Remove and set aside to cool.

2. Beat the cream cheese, butter and sour cream until smooth. Scrape the sides down with a rubber spatula to incorporate everything. Add in the cooled white chocolate and beat until smooth. If the mixture is too soft, allow it to become firm in the fridge for 5-10mins before piping it onto the cake.

Lemon Coconut Sour Cream Cake

 Aloha everybody! Summer is approaching as it's constantly sunny in Melbourne. What's not better than having a lemon coconut sour cream cake to celebrate this new-coming season? The cake is moist due to the sour cream, refreshing with the lemony zing and the coconut punch combination all leads to one word in mind: summer! You can tell how much I'm excited for summer.

This cake was in fact baked especially to the man of my life. Happy birthday papa! I really wanted to emulate the look of this cake for ages now and now I've finally filled in another tick-box. For the frosting, I just slightly whipped some thickened cream with some icing sugar where the cream has somewhat thickened in texture than what you started with but still runny enough for it to drip. I don't know how much I've used altogether but I certainly do like the final result!

Lemon Coconut Sour Cream Cake

(adapted from my baking addiction)

1 cup (225g) unsalted butter, softened
1½ cups caster sugar
zest of 3 medium lemons
2 teaspoons vanilla (I used vanillin)
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon bicarb soda
1 cup sour cream
½ cup sweetened flaked coconut (I used dessicated coconut)

1. Preheat oven to 180° C/160°C fan-forced. Grease and flour two 10 inch cake pans, set aside.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth.

3. In a medium bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes. Mix in vanilla.

4. Add eggs, 1 at a time, beating well after each addition.

5. In a medium bowl, combine flour, baking powder and bicarb soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in coconut.

6. Divide the batter evenly between the two prepared pans and smooth the top with a spoon or offset spatula.

7. Bake 50 minutes to 60 minutes or until a toothpick inserted in center comes out clean.

8. Cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely.

Chocolate Marquise with blueberry compote

Sorry for my lack of blogging lately. A friend/colleague of mine had passed away over the last weekend and most of us who were associated with him were sad, shocked and traumatised by the sudden news. He, who is at the prime of his age where he's dedicated and starting to build up his own career had all of a sudden just left us. For many of us, it took quite a while to process this reality through our heads. It comes back to tell us that life is unpredictable and you don't know what is going to happen in the next minute of your life. This brings me back to what I have said to a group of people once about my perspective on life and the future when I had first experienced torment and grief as a life-changing matter. I said "Do the most as you can whilst you're still alive. Do it now and don't wait because it could be too late for regrets".

With regards to what I've said, it doesn't necessarily mean travelling around the world, spending all your money on luxuries or doing crazy things that doesn't seem reasonable to many people in this world. What I refer to more importantly is spending time with the people that you love. You never know that your last random chat with someone will actually be your ever last conversation. You never know the goodbye you said to someone before you leave each time would actually be the last farewell. Everyone will be occupied with many things in life which makes them busy but I never see that it's impossible to bring out some spare time to see or contact your beloved family and friends, even if it was just for a few minutes. It will happen if you make it happen.

Despite all this, I've got a wedding of a friend coming in a week. There's a big swing in events but it's something I'm happy about and do look forward to in a positive manner. We've grown up with each other and there is so much in common between our families. There are three daughters per family and we're both the eldest. So lately, I've also been trying to put my sugar fixes on hold to have a reasonably okay figure to fit into my dresses. But it seems like this plan has failed miserably as I'm anticipating to get my hands on some chocolate marquise.

Classy, rich, luxurious, sumptuous, duluxe, indulgent are all the words that come to my mind with regards to the name of this dessert. Without a doubt, this chocolate marquise lives up to these words that I've used to describe. It's so rich and dense in texture that one slice served like a chocolate pate is enough to devour your tastebuds in.

This dessert doesn't seem much of a difference to my last post since a chocolate marquise is somewhat similar to a chocolate mousse, but I just couldn't resist. I wouldn't go without a berry compote in combination with this dessert or even at least the addition of fresh of frozen berries will be very welcoming.

Chocolate Marquise with blueberry compote

(Marquise adapted from Drop Dead Gorgeous Daily and compote from raspberri cupcakes)

Chocolate Marquise
250g good quality dark chocolate, finely chopped
175g unsalted butter, softened
75g caster sugar
30g high quality cocoa powder
4 large egg yolks
55 ml water
225 g crème fraiche or whipped cream (I used thickened cream)

Blueberry compote
300g blueberries, fresh or frozen (I used fresh)
¼ cup (55g) sugar
½ tsp vanilla extract (I used vanillin)
Note: You may want to decrease the amount you make for the compote to half or less because the original recipe provides too much for this dessert.

1. In a heatproof bowl, gently melt the chocolate over a saucepan of simmering water. Set aside to cool slightly.

2. Using an electric mixer, beat 130g of butter till slightly fluffy, then mix in half the sugar and cocoa powder until light and fluffy (The mixture should appear to be more pale).

3. In a separate bowl, lightly whip the crème fraiche (or beat the thickened cream till soft peaks form) and set aside.

4. In a clean bowl, combine the remaining butter, sugar, water and egg yolks and place over a saucepan of simmering water. Warm to 70°C and whisk the mixture.

5. Using the electric mixer (with a whisk attachment), whip the egg mixture until light and cool.

6. To combine the marquise, gently fold the chocolate into the butter and cocoa mixture.

7. With a whisk, mix in the egg mixture and lastly fold in the whipped crème fraiche.

8. Place mixture into a prepared dish, smooth top with a palate knife. Cover with clingfilm and set in the fridge for two hours and serve at room temperature. Use a hot knife to cut into slices.

9. Prepare the compote (you may use any berries you want). Place berries, sugar and vanilla in a medium saucepan (if using fresh berries, mash it up first prior to adding the sugar and vanilla). Stir regularly on low-medium heat. Simmer until the sugar completely dissolves and the mixture thickens slightly, about 5-10 minutes. Remove from the heat and strain the skins away if you prefer. Set aside to cool.