cream cheese muffins
We had been fans of Joy for some years now, following her on her foodie trails never fails to bring a smile (and a tummy rumble) to anyone. Her recipes are easy to understand and always brings about good results.
So, when we were browsing at the bookstore one day and saw her cookbook, zzz knew he had to get it “to support her cos we had been using so many of her recipes”.
And it was not a disappointing buy, these cream cheese muffins (was originally a cream cheese pound cake in her book) are so delicious!
Recipe (adapted from Joy the Baker cookbook)
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
250g Philadelphia cream cheese
175 g unsalted butter
1 1/2 cup raw sugar
2 teaspoon vanilla essence
1 tablespoon vinegar
Preheat oven 160 degree celcius.
Mix flour, baking soda and salt in a bowl. Cream butter, cream cheese and sugar till fluffy. Add eggs one at a time. Add vanilla essence and vinegar. Add flour and beat till just incorporated.
Scoop into muffin liners up to halfway. Bake 35-40 minutes.
Happy Birthday Mummy!!
happy ah-mas and dous
Celebrated mum’s birthday at home with a home baked pumpkin cake with cream cheese frosting, covered with walnuts all round. She originally wanted a cream-based cake (mum insisted no chocolate, claimed that it’s too rich for after dinner dessert!! – we think she actually like cream much better. And actually, the cake was a 2nd dessert after her papaya and white fungus sweet dessert), but zzz thought why not bake a cake (and we still have the nearby bakeries to save us if anything) since it was a public holiday and we were staying home?
Ah, well, good choice. Result was a yummy one, although the texture and look quite alike to cedele’s carrot cake, yes?
Made us all happy. Happy birthday mummy!!
Green tea cupcakes with cream cheese frosting & adzuki beans
Green Tea Cupcakes With Cream Cheese Frosting & Adzuki Beans
1 1/2 cup (minus 2 tbps) all purpose flour
2 tbsp matcha (green tea) powder
1/2 tsp baking powder
115 grams butter
1 cup raw sugar
1/2 cup milk
(cream cheese frosting)
125 gram cream cheese
3/4 – 1 cup icing sugar
1/4 cup adzui (Japanese red beans) beans
2 tbsp raw sugar
To prepare adzuki beans:
Wash beans and boil in just enough water to cover.
Turn off heat and let it rest till cooled (about 2 hrs).
Bring back to boil, simmer for 30mins, and add water if necessary
Add sugar, simmer for another 30mins.
Leave aside to cool.
To prepare cupcakes:
Preheat oven into 180degc
Mix flour, matcha powder and baking powder in a bowl.
Cream butter and sugar in a mixer for 2-3mins.
Add eggs one at a time.
Add flour mixture and milk alternatively in 3 additions and beat until just combined.
Using an ice-cream scope, scope into lined cupcake tins.
Bake for 20mins or until skewer comes out clean
To prepare frosting:
Cream butter and cream cheese in mixer until light and fluffy.
Add 3/4 cup of icing sugar and taste. Add more icing sugar if necessary.
Pipe cream cheese frosting on cooled cupcakes.
Drain adzuki beans and place a tbsp onto each cupcakes
Sprinkle a little matcha powder over each cupcakes.