Heinz Pumpkin Puree Cake

I got 2 Heinz Organic Baby puree left, as my little girl, Boey refuse to eat them anymore. Hence, I tried to ask around to find a cake recipe suitable to used up my puree. I found this recipe and it uses pumpkin puree as one of the ingredients. Hence, I decided to try it out. I have to tweeked the recipe to use only 170g of pumpkin puree.

180 degree Cecilius, pre heat air fryer for around 3 minutes.

Ingredients:
165 grams superfine flour
3.5g teaspoon baking powder3.5g teaspoon baking soda
1/2 teaspoon salt
5g teaspoons ground cinnamon
75g dark brown sugar
2 large eggs
170g Heinz Organic & Ricotta with Spinach
90g vegetable oil
60g milk
1 teaspoon vanilla extract

Steps:
1. Mix all the dry ingredient in one bowl. Whish it to blend the ingredients.
2.In another bowl, whish to combine all other wet ingredients.
3. Mix both ingredients. Do not overmix. A little bit of lump would be alright.
4. Bake in small paper cups.

Buttermilk Vanilla Cupcakes

I still have some leftover buttermilk that I bought earlier to bake red velvet cupcakes. Hence, I search hi and lows for a cake recipes that uses the most buttermilk, and I came across this one. The cupcakes is indeed very moist and fluffy. I baked it in my Air-fryer, and each batch only able to fit 5 cupcakes, but it only take me around 12 minutes, at 180 degree Celsius. 

The original recipe is in US cups and I have converted it to metric version for my easier reference later. 

Pre-heat air-fryer at 180 degree Celsius, for 3 minutes. 
Ingredients:
1 1/4 cups cake flour ( I mix a little bit of normal plain flour as I am running out of cake flour. 156g)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar (150g but I only use 125g)
1 1/2 teaspoons pure vanilla extract 
1/2 cup oil (vegetable, canola or extra light olive oil) (I use canola oil, 109g)
1/2 cup buttermilk 

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)(122g)

Steps:
1. Flour + bp + bs + salt -> whisk to combine -> dry 
2. Eggs + sugar + oil + vanilla -> whisk until sugar melted -> egg mixture
3. + add 1/3 of the dry into the egg mixture -> whisk until combine 
4. + add 1/2 of the buttermilk -> whisk until combine
5. Alternating with the dry and buttermilk , ending with dry ingredients, until just combine. 
6. Using a ice-cream scoop, one scoop for each cupcake ( I use silicone cupcakes case), and it recipe yield 15 cupcakes .

Again I downloaded the picture from my FB account. Enjoy! 

Red Bean Coconut Milk Chiffon Cupcake - Preparation for a birthday celebration!

I have been quite busy lately. Was busy with things like taking care of my daughters and most importantly, busy with all the process and procedures of buying a house! Yes, I am buying a house. To be exact, my husband is buying a house and in fact it is a landed property at Semenyih, Kajang.
Finally we will be owning a house soon.

Lately, I have bake quite a few Chiffon cake. In fact, yesterday, 24 March 2013, my mother in law requested me to bake red bean chiffon cake as a preparation to celebrate my sister in law's husband's birthday. The celebration is requested by my sister in law's mother in law. Oh, what a weird request. Why my mother in law has to celebrate this birthday? Sometimes, I don;t really understand this kind of weird Chinese customs.

Ok, back to my cake. I have bake this red bean chiffon cake for quite a number of times. This time around, is actually my 2nd time baking it in a cupcake. I was thinking that decorating cake in cupcake will be much easier, as we do not have to put too much icing or cream on top of the cake to make it nice. Below is the recipe that is able to make around 17 square cup cake or a 23cm chiffon tube pan.

Ingredients
6 egg yolk (this time around I use 6 B size eggs + 1 C size egg)

20g fine sugar ( I reduce to 10g)
30g cooking oil (I use Sunflower oil)
1/4tsp salt
150g cake flour ( this time I use self raising flour)
130g red bean paste
70g thick coconut milk (I use Ayam brand UHT coconut milk)

6 egg white (this time around I use 6 B size eggs + 1 C size egg)
1/2tsp cream of tar2
60g fine sugar

23 cm tube pan or around 17 square cupcakes, 180 degree Celsius preheat oven.

Note: My square cupcakes is 2 inch X 2 inch size.

Step:
1. Preheat oven to 175C.
2. Hand whisk yolk + 10g of sugar

3. +coconut milk+oil

4. +red bean paste -> yolk batter.

5. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue. 

6. Take 1/3 of the meringue and fold into yolk batter 

7. Pour yolk batter into the meringue and fold until uniform.

8. Scoop the batter into square cupcake until at least 80% full. 

9. Bake for 30 minutes. 

10. If after 30 minutes, the top of the cake is not yet brown, bake for another 5 to 10 minutes.  

11. Cool the cake as it it.

After letting the cake cool down at room temperature, I whipped up some non dairy whipping cream to test on writting wordings on the cake, as practise. 

I use 100g of non dairy whipping cream, and whip it up till stiff using electric mixer. 

After 10 minutes of baking.

Just out from the oven!

Word writing practice!

Word writing practice by my sister in law!