Green Tea Cupcakes

Last week was insane- when midterms, presentations and assignments was all due at one go. Work really drained my energy away. I was desperately in need of sleep for the past week. After mid terms ended, my first to-do-checklist was to bake something for wp for her birthday that was long overdue. Flipping through my books, i decided to settle with some Green Tea Cupcakes ( since my new green tea powder is going to expire in a mth) and strawberry cupcakes. The frosting was made of mascarpone cheese which was pretty interesting yea. Mascarpone cheese was often used to make tiramisu but frosting? This is my first time coming across such stuff. I am sure to bake this again, but with some slight changes to the recipe the next time. I want my frosting to stand stiff on the cake and not so “fluidish”. Thinking of adding some heavy cream to the frosting. Oh well, i am not so sure too but i shall update this again when i re-make. Nevertheless, my friends finished all of them in no time.!!

Recipe- ( adapted from Cupcakes with attitude- makes 11-12cupcakes)


Self Raising flour – 175g
Green Tea powder- 2tsp
Salt- a pinch
Caster Sugar- 125g
Vegetable Oil- 125ml
Eggs- 2 large
Vanilla Extract- 1 tsp
Full cream milk- 4 tbsp


Mascarpone cheese 125g
Icing Sugar 50g


1. Preheat Oven to 180 degree Celsius. Line Muffin tray with cupcake liners.
2. Sift flour, Green tea powder and salt together in a bowl and set aside.
3. Beat Sugar, oil and eggs in an electric mixer until smooth. Add Vanilla extract.
4. Gradually add flour mixture prepared in step 2, alternating with milk. Do not overbeat-stop immediately once everything has been well combined.
5. Spoon batter into cupcake liners. Bake for about 20 mins or until a toothpick inserted into the centre of cakes and comes out clean.
6. Remove from oven and let cupcakes st in muffin for 5 mins.
7. Beat mascarpone cheese and half the sugar in an electric mixer until soft and creamy. taste and add more sugar as desired.
7. Slather a thick layer of mascarpone frosting on top of cupcakes and dust over green tea powder.



Raspberry Friands

As promised, the recipe for these raspberry friands. I made about 20 mini friands with this recipe. My raspberries were pretty sour but they kinda balanced the slightly overpowering sweetness.

Recipe: ( original recipe )

  • Melted butter, to grease
  • Plain flour, to dust
  • 90g (1 1/2 cups) pure icing sugar, sifted
  • 37.5(1/2 cup) plain flour, sifted
  • 77.7 (1 1/2 cups) almond meal
  • 1.5 eggs, lightly whisked
  • 90g unsalted butter, melted, cooled
  • 50g frozen raspberries
  • 1 tbs flaked almonds
  • Icing sugar, to dust

1. preheat oven to 180°C. Brush thirty 40ml-capacity mini muffin pans with melted butter to grease. Dust with plain flour.
2. Combine the sugar, flour and almond meal in a bowl. Make a well in the centre. Add egg and butter. Stir until well combined.
3. Divide among the prepared pans. Divide the raspberries among the centres. Sprinkle with the flaked almonds.
4. Bake for 15-20 minutes or until light golden. Set aside in the pans for 5 minutes to cool slightly before transferring to wire racks to cool completely.
5. Dust the friands with icing sugar to serve.

Packed these to sch for my friends. ^^

Raisin Butter Cake

I hv been pretty busy with school lately that i haven been baking for eons. I remembered that i used to bake at least thrice a week and sometimes even at strange hours at night despite having work the next day. I could spend the entire day at home or journey home from work googling for recipes on safari, food blog hopping and bookmarking the mouthwatering recipes. But now, i hardly step into the kitchen.

I dont know where my sudden enthusiasm came from, but i decided to bake tonight. Knowing that Johnny loves raisins, i decided to bake a Raisin Butter Cake for him. My raisins still sank to the bottom despite coating them with a table spoon of flour. Anyone knows where problem lies? I guess i’ll probably try mixing the raisins with the sifted flour and fold them into the batter together the next time. Some people suggested to soak the raisins in water/any juice or alcohol ( rum/brandy) for a few minutes to plump these raisins up. Please let me know how it goes if anyone attempts this! I only realized that i missed out the milk only when my cake was sitting in the oven. Well, such things didnt happen for the first time. There was once i forgot to add yeast to the bread batter and left it to proof for a good 2-3 hours. My mind crashed when i discovered that the volume of the batter did not double. I managed to somehow salvage it, not entirely though. But it was still edible. Thankfully, the cake still turned out pretty good with the absence of milk. It wasnt dry at all. I guess if you are going for a super moist butter cake, you could substitute the milk with yoghurt.

I made several changes from the original recipe. The original recipe makes double of this. Double of this recipe requires 40 mins. However, when i checked mine (half of original recipe) at 20 mins, it was still uncooked. I suppose butter cakes take a longer time to cook. I once attempted a marble cake and it failed terribly because some parts were undercooked and the liquid batter literally oozed out when i sliced my marble cake into half. In all, my Raisin Butter Cake took about 30-35 mins.

Edited Recipe: ( Original recipe adapted from Rasa Malaysia )

Ingredients: Makes 1 loaf

125g unsalted butter, at room temperature
100g cake flour
1/2 tsp baking powder
80g castor sugar
2 eggs
4 tsp salt
2 tablespoons fresh milk
1/4 teaspoon vanilla essence
1/4 cup raisins + 1 tablespoon all purpose flour (mix together)


1. Preheat oven to 190°C
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk and fold in the raisins. Mix well.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 30-35 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

Classic Fudgy Brownies

These brownies are so easy to bake. I made these last weekend for my steamboat gathering with my friends and these brownies received good responses! It’s slightly crisp at the top and fudgy and moist at the bottom. Some brownies sold outside are hard and dry and the cost like 3 bucks a piece??? Why not bake it yourself at home. They are super easy to make w just some simple ingredients that you prolly can find them at home and this recipe is almost foolproof! They are easy to store. Just pop them in an air tight container and they can be kept for a couple of days. I completely forgot about the cocoa powder until they are sitting in the oven and the best thing is they still tasted incredibly good!!

Ingredients ( adapted from Laura Vitale)
5 ounces of Unsalted Butter, at room temperature
7 ounces of Bittersweet Chocolate, melted
1 Cup of Sugar
2 tsp of Vanilla Extract
¼ tsp of Salt
1 Tbsp Cocoa Powder
2 Large Eggs
2 Tbsp of warm Water
1 tsp of Instant Espresso Powder
2/3 Cup of All Purpose Flour

1) Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.

2) In a small cup mix together the warm water with the instant espresso powder, set aside.

3) In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.

4) Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.

5) Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.

6) Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.

Cut into bars and serve


Madeleines. I had my very first madeleine from Delifrance while I was still a kid. Since then, I love the sweet and buttery taste of madelines. Although they are my favourite, I seldom eat them as they are pretty sinful. Why must most good food be so sinful! Tmr is labour day and my poor sister got to work. She has been working till the wee hours in the morng for four consecutive days. That’s insane man. Hence, I decided to bake some madelines for her to bring to work! Hopefully these madeleines can encourage her on! I got my recipe from my favourite youtube chef, Laura Vitale!


Ingredients: Makes About 16

2 Large Eggs
1/2 cup of Granulated Sugar (100g)
1 tsp of Vanilla Extract
1 cup of All Purpose Flour (120g)
¼ tsp of Salt
¼ tsp of Baking Powder
½ cup of Unsalted Butter, melted
½ tsp of Grated Lemon Zest
Powder Sugar (for dusting)


1) Preheat the oven to 350 degrees, spray 2 Madeleine pans with non stick cooking spray and set aside.

2) In the bowl of a standing mixer fitted with a whisk attachment, cream together the eggs and sugar for 3 to 4 minutes on high speed or until the mixture thickens and develops a light pale color.

3) Add the vanilla, lemon zest, flour, salt and baking powder and turn mixer down to low and slowly stream in the melted butter. Mix until everything is well incorporated but don’t over mix.

4) Divide the batter evenly in the pan (do not over fill) and bake for about 8 to 10 minutes or until lightly golden and brown around the edges.

5) Let them cool for about 2 minutes in the pan, then invert them on a cooling rack and let them finish cooling. Sprinkle with confectioner sugar if desired

Easy Brazilian Cheesy Pops

I made these easy brazilian cheese pops over the weekend and they were a hit. I got this recipe from simply recipes. They are so easy to make. All you need are the basic ingredients and a whisk!! They were so good that I didn’t have time to take a good pictures. Ha. I couldn’t resist the temptation.


1 egg*
1/3 cup olive oil ( I used veg oil)
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference) ( I used mix of mozzarella and Parmesan)
1 teaspoon of salt (or more to taste)
1. Preheat your oven to 200 degrees Celsius
2. Grease your mini sized muffin tin**
3. Mix all ingredients together and pour them into the muffin tin until the brim. ( I sprinkle some Parmesan cheese on top)
4. Send them into the oven for about 15-20 mins and they are ready when it’s golden brown.

*Batter can be kept up to a week.
* Watch them rise beautifully.
* Best serve hot.

I’ll def make again! Will put up a clearer picture the next time.