Baked: Alcoholic Mojito Cupcake

Still trying to perfect the recipe. First attempt. Good try though.
My brother was looking for more the next day (:

Most recipes only use the mint leaves for garnish, but I thought 'WHAT? these amazing fresh mint leaves not going to be used at all? what a waste...' So I plucked out about 4-5 mint leaves and the flavour was just nice when eaten. Not to strong. It was just a hint. 4 - 5 mint leaves chopped into the icing before being pipped. Really good!

Oh, and I finally went to D'Good Cafe today at Holland Village. I had their special earl-lavender tea latte. It's ironic how they use a calming flower with a black tea hahaha. But I thought it was really nice. Not amazeballs, but great. Get a cup and try one yourself!

Baked: Christmas Fondant Cupcakes

I was playing with some fondant today just to think off rough ideas for christmas orders... I'm usually good with buttercream icing (whatever the flavor that I improvise with), so fondant was pretty new. That's why it's still messy. Beginner fondant noob uh oh. 

Baked: Teh Tarik Cupcakes

I went to phoon huat (specialty bakery store) just to get my M1 / Open Star Tip / Rosette Tip just to make the frosting look like this. It's such a hype nowadays and of course... I wanted to jump into the bandwagon (: First time baking Teh Tarik Cupcakes, and I'm pretty satisfied with the results. Hurray!

Recipe: Teh Tarik Cupcakes

Teh Tarik Cupcakes (Yields 10-12)

- 1/2 cup butter (room temperature)

- 3 eggs

- 1 cup plain flour
- 1 teaspoon vanilla essence
- pinch of salt (optional)
- 2 packs of teh tarik mix (each pack was 40g)
- 4 tablespoon of hot water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 teaspoon bicarbonate of soda
- 1/3 teaspoon baking powder

Instructions:

1. Pre-heat oven at 175 degree celcius for 20 minutes.

2. With the soft butter at room temperature, mix with the white sugar and brown sugar. Mix well until it has a consistent texture. Whisk 3 eggs and slowly mix into the wet mixture. Add the vanilla essence. Mix slowly.

3. Sift in plain flour with baking soda, bicarbonate soda, and salt. Slowly mix into the wet mixture little by little.
4. Use the 4 tablespoon of hot water and dissolve the Teh Tarik Sachets. The consistency should be peanut butter-like. Add into the mixture bit by bit and slowly mix.
5. Use the mixer and put in on slow speed for 1 minute, and then on high for 5 - 7 minutes.
6. Put into mixture into cupcakes cases and bake for 18 - 22 minutes.

7. Put on cooling rack for 10 minutes before putting the icing on top of each cupcake.

Teh Tarik Buttercream Frosting (For 7 cupcakes)

*I do not make a lot of icing because my family is health conscious. So I suggest you double the measurements if you want the usual yield as most recipes.
- 1/2 cup butter (room temperature)
- 1 1/2 cup sifted power/icing sugar
- 1 pack of Teh Tarik Mix (each pack was 40g)
- 4 teaspoon (about 1 tablespoon) of milk

Instructions:

1. Beat the butter for around 2 - 3 minutes to incorporate air until it becomes soft.
2. Gradually add icing sugar at low speed, and then medium speed for 3 minutes.
3. Add in one packet of teh tarik powder sachet bit by bit on low speed.
6. Add 3 - 4 teaspoon of milk and beat at low speed.
5. Increase speed to high for about 5 - 8 minutes to blend everything together.

Ate: Carpenter and Cook

I went to 21 Eng Kong Terrace to try Necessary Provision's coffee today but it was closed :(. So my brother and I drove to Carpenter and Cook instead since it was nearby.

I guess Carpenter and Cook was still in the 'halloween' spirit, don't you think?

The location is at 19 Lorong Kilat. I would also recommend Kim's Family Korean Restaurant nearby. It was a hit a few years back, but I think patronage have decreased because of the cafe-craze. There's also udders in this road. Probably one of the first few branch to open in Singapore. Go try the alcoholic ice cream flavours :) they are delish.

My brother said my Sakura Tea is similar to the one I ordered in France. And I agree! I love earl grey, english breakfast and chamomile. But I also like fruity teas... I've always liked Sakura tea! You should try some too. There's about 6 - 7 choices of teas available at Carpenter and Cook.

And this passion fruit tart was superb! I tried it because it was recommended by Lady Iron Chef in Singapore at his instagram. And I thought it was amazing. The burst of passionfruit flavor was awesome and refreshing. Although it is pretty small, and costs $6 I think it's still worth to try. Yummy

Baked: Lemon Cupcakes with Butter Cream Icing

Before heading into the oven...

How the lemon cupcakes looked like after some oven lovin'
(Golden brown edges are mandatory!!!)

Would you like to try some labor of love? (:

I rushed this batch of cupcake orders for a friend today. Wish I had more time to do proper pipework for the white icing. Nonetheless, I'm pretty happy with the pink ones. Time to get my rosette piping tip soon... (:

Cooked: Dutch Macaroni Schotel

The finished product: Dutch Macaroni Schotel.

It is firm and soft (not gooey) on the inside, has crispy cheese layers all over, and tastes really good. Here's the recipe that I made to bake this amazing dutch dish today.

Dutch Macaroni Schotel

- 250g of macaroni
- 6 eggs

- 1 cup milk

- 1/2 cup cream (35% - 40% fat)
- 8 slices of cheese
- 150g of ham (about 6 slices)
- 150g of luncheon meat
- 1 yellow onion
- pinch of black pepper (1/2 teaspoon)
- pinch of white pepper (1/4 teaspoon)
- pinch of nutmeg (1/4 teaspoon)
- pinch of sugar (1/2 teaspoon)
- salt (2 teaspoon)

Directions:
1) Boil and cook the macaroni. (Takes about 18 minutes)
2) Whisk the milk, cream, and FOUR eggs together.
3) Sauteed the onion until light brown golden color. Add in the luncheon meat and fry it for about 2 minutes until the meat becomes more firm and slightly charred.
4) Put the macaroni in, and slowly stir.
5) Pour in the milk/cream/four eggs mixture. Add the salt, pepper, nutmeg and sugar into the sauce pan or wok. Mix well for about three to five minutes.
6) Add in 3 cheese slices that are cut into small pieces.
7) Whisk the 2 other eggs and add into the saucepan.
8) Grease your pot using butter or oil spray if you have.
9) Pour in everything from the saucepan into the pot.
10) Put 5 slices of cheese on top of the mixture. Cover with lid.
11) Bake it for 1 hour - 1 hour 15 minutes at 180 degree celcius.
12) Let it cool for a few minutes and enjoy :)

This picture above illustrate how your saucepan should look like with the sauteed onions, luncheon meat and macaroni, before adding in the wet mixture.

This picture illustrates how your saucepan should look like after adding in the cheese and additional whisked eggs. This should be the consistency and texture of the mixture before putting into the pot to bake.