136 Cupcakes + 5" Cake

Just completed this today at Jurong Country Club:
Flavours included: chocolate, vanilla, lemon and banana. LOVED the banana recipe! Going to make some more soon :) Here's a snap shot of the banana cupcakes below. 

 

I also loved the fondant pieces on the 5" cake... was fun to do a batik / peranakan theme indeed!

It's been great to bake after SO long... been so busy at work. Now that I'm currently unemployed I could bake all I want hahaha. It's so refreshing since I've not baked for more than what... 3 months? Here's to more baking yay!! :) Till then folks. xx

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.

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... (: