Christmas Cupcakes

Christmas time is like heaven to me and its my favorite time of the year! I had to find a way to turn chestnut cupcakes and pairing it with pomegranate seemed like a great combination with chocolate frosting cream.
Ingredients:
2 cups flour, sifted
2 eggs, beaten
200ml melted butter
100g , coarsely ground cooked chestnut
175ml granulated sugar
1 whole pomegranate (makes ½ cup of juice)
1 tsp cinnamon powder
1 tsp baking soda
1 tsp baking powder
¼ tsp saltsugar sprinkles and edible gold sprinkles, if desired
For Chocolate Cream Cheese Frosting:
1 bar or 100g Noir 72 % cacao (dark chocolate)
1 block cheese cream
1 cup caster sugar
2 tbsp softened butter
2-3 tbsp milk or whip cream
Preparation:

1. Using the tip of a sharp knife, gently score a circle around the skin of the fruit. Cut the fruit into halves or quarters, then pull the fruit apart, working over a deep pan or large plate. Gently loosen the seeds with your fingers and tear away the bitter white part that segments. Some people bash a wooden spoon on the fruit but you lose too much juice. Using potato ricer this is the best way to squeeze and strain the pomegranate juice into a container. And there you have it! Use the juice for drinking or use these ruby jewels to adorn other recipes.

2. Preheat oven to 180°C, line cupcake 0r muffin pans with paper liners, set aside. Using an electric mixer, combine the flour, sugar, cinnamon, baking soda, baking powder, salt and mix on low speed until combined for about 2-3 minutes. Slowly add the eggs and butter beating after each addition.  Stir in pomegranate juice until light and fluffy.

3. Mix in the chestnut until everything is well combined.

4. Scoop batter into baking cups filling about 2/3 full.

5. Bake for 20 minutes, once fully cooked, immediately remove the pans from the oven. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

6. Heat some water in the saucepan, then place a deep bowl over the top of the saucepan. Place the chocolate to be melted, broken into small pieces into the bowl. 

7. Once the chocolate appears to have melted. Stir the melted chocolate well to ensure that it is completely smooth, remove the pan from the heat, it is ready for use in recipes.

8. Beat the cream cheese, butter and sugar in a electric mixer until soft. Add the milk or whipped cream, then gradually add the melted chocolate and mix until blended and creamy.

9. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiraling motion onto the cup cakes. Decorate and grab some of your favorite holiday sprinkles.

Orange & Poppy Seed Muffins

Makes 12 muffins
Ingredients:
1 orange juice
2 orange zest
1 tbsp orange extract
2 cups self rising flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
2/3 cup granulated while sugar
2 tbsp poppy seeds
2 eggs
1 cup whole milk
175ml unsalted melted butter
Preparation:

1. Preheat oven to 200°C, line a muffin tin with 12 paper cases. Sift together the flour, baking powder, baking soda and salt in a electric mixing bowl. Add the sugar, poppy seeds, eggs, butter, orange extract, orange juice, milk, mix all the ingredients until fully incorporated. Remove the batter mixture from the stand mixer then fold gently  in the orange zest until well combined; do not over mix.

2. Spoon the batter mixture into the paper liners.

3. Bake in the preheated over for about 20 minutes until well risen or golden brown and lightly springy.

4. Remove from the oven, then remove the muffins from the tin and leave to cool on a rack.

Blueberry & Raspberry Muffins

This simple recipe is made with lovely ingredients, starring with my favorite fruits, raw asean brown sugar and wheat flour. This would be great for an afternoon tea or to have along with muffins. 

Ingredients:
1½ wheat flour
2 eggs
175ml melted and unsalted butter
1 tsp baking powder
½ tsp baking soda
2 cups asian (raw) superfine brown sugar
100g fresh blueberries
100g fresh raspberries
2 tbsp vanilla extract
75ml milk
pinch of salt to bring out the flavor
Preparation:

1. Preheat oven to 180°C/ 350°F. Prepare 11 or 12 muffin tins or pan, put double layer paper liners in baking tin. Mix the flour, baking powder, baking soda, pinch of salt and sugar in a electric mixing bowl and whisk. Add the vanilla, eggs and milk. Whisk in slow speed until light and fluffy.

2. Add the berries mixture into the batter and fold gently until just combined. Do not over mix.

3. Spoon the batter mixture into the paper liners.

4. Place the cakes in preheated oven and bake for about 20-25 minutes.

5. Remove the muffins from the oven, transfer to a wire rack, and let it cool.

Pumpkin & Apricot Cupcakes

I made these pumpkin cupcakes this morning. I can’t help but thinking within this days. How much more delicious they might be with apricot jam. I'd never tried this simple recipe before, but it came out so sweet creamy and delicious. They look as though they involve feast on amazing autumn cold season, and the colours really fit the autumn and thanksgiving.

Ingredients:
1 pcs small pumpkin (approximately make 1½ cup puree)
200g plain flour
150g unsalted melted butter
½ tsp baking soda
1 tsp salt
1 tbsp vanilla extract
2 eggs, beaten
1 cup warm milk
2 tbsp pumpkin seeds
50g cinnamon sugar
½ cup apricot jam
For The Butter Cream:
200g unsalted melted butter
150g caster sugar, or you can add more sugar depend on your desired
1 tbsp vanilla extract
2 tbsp milk
Methods:

1. Rinse the pumpkin, removing any dirt and cut the pumpkin in half. Scoop out the seeds with a spoon. Lay the pumpkin face side down in a large baking dish and bake at 200°C for 30 minutes.

2. Now scoop out the flesh of the pumpkin, will come off very easily if baked completely. You can either mash it or using food processor for extra smooth.

3. Preheat the oven to 180°C. Meanwhile in a mixing bowl, sift together the flour and salt, set aside.

4. Crush the 2 tbsp pumpkin seeds using a mortar and pestle.

5. Now we begin to prepare to mix the batter. In a stand mixer, beat the butter until smooth and add the cinnamon sugar and stir.

 6. Followed by the vanilla extract.

7. Add the beaten eggs and mix.

8. Add the apricot jam, mix well until combined.

9. Add the flour, baking soda, pumpkin puree and milk. Whisk until fully incorporated. 

10. Then remove the batter from the stand mixer. Gently fold the coarsely pumpkin seeds into the batter.

11. Line 12 cupcake cases with muffin tins. Using a serving spoon, pour the batter into the prepared muffin tins.

12. Bake for 20 - 25 minutes until the batter/cakes springs back to touch and a toothpick inserted in the middle of cake comes out clean. Allow to cool for a few minutes in the tin, then remove cupcakes and cool completely on a wire rack.

13. In large bowl, whip the butter with spatula. the add the vanilla and mix constantly.

14. Gradually add sugar one at a time, mix well. When all sugar has been mixed in, if the icing will appear dry. Add 1-2  tbsp milk and mix well until thick but spreadable.

15. Transfer the buttercream into pipping bag fitted with a round nozzle. 

 16. Then fill with cream and pipe on top of cupcakes then sprinkle with candied sugar.