Red Velvet Cupcake

I only made half of this recipe since I only need 6 pieces of cupcakes.
You can check out the video here: Joy of Baking (Red Velvet Cupcake)

Btw, on my next post I will be talking about my new hobby. Cupcake Topper made with Marshmallow fondant. Stay tuned!!!

Red Velvet Cupcake

Ingredients:

• 1 1/4 cups (125 grams) sifted cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
• 1/4 cup (57 grams) unsalted butter, at room temperature
• 3/4 cups (150 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (120 ml) buttermilk
• 1 tablespoon liquid red food coloring
• 1/2 teaspoon white distilled vinegar
• 1/2 teaspoon baking soda

Cream Cheese Frosting:

• 8ounces (227 grams) cream cheese, chilled
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
• 2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Procedure:

Cupcake

1. Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
2. Sift together the flour, baking powder, salt, and cocoa powder.

3. With you electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).  Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until

incorporated. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

  4. In a measuring cup whisk the buttermilk with the red food coloring ( I used Wilton RED NO TASTE). With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

 6. Quickly divide the batter evenly among the 12  muffin cups.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

7. Cool the cupcakes before frosting.

Frosting

1. the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth
2. Add the vanilla and confectioners sugar and beat until smooth 
3. Gradually add the heavy cream and whip until it is thick enough to pipe.
4. Add more sugar or cream as needed to get the right consistency.

Note:

The original recipe calls for the cream cheese to be at room temperature. And following that, I've been having a runny frosting not only because the cream cheese softens fast but also because of the very hot weather here in the Kingdom. So I decided to bring out my cream cheese once I made my frosting for it to be more stiff and doesn't soften easily once mixed with icing sugar.

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Almond Biscotti

Almond Biscotti Recipe:

3/4 cup (110 grams) blanched wholealmonds

2/3 cup (135 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract 

1 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups (230 grams) all-purpose flour

Note: 

This is actually the recipe for a Chocolate Almond Biscotti . Since I only want to make 20 pcs (or less) of it, I followed the ingredients above. The original Almond Biscotti Recipe from the same site would yield to around 40pcs. (Joyof baking.com)

 Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Line a baking sheet with parchment paper.

In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined.

 Fold in the chopped almonds.

Transfer the dough into a well floured counter and roll into a log shape, about 12 inches long and 3 1/2 inches wide. You may have to flour your hands to from the log as the dough is quite sticky.

Place on your baking sheet

Bake fro about 20 minutes or until firm to the touch

Remove from the oven and let cool on a wire rack fro 10 minutes

Reduce oven temperature to 325 degrees F (165 degrees C)

Transfer the log to a cutting board and cut into about 1/2inch slices, on the diagonal

Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over,bake for another 8-10 minutes or until golden brown.

Remove from the oven and let cool

Coffee Bun

Coffee Bun can really be addictive, but with its price???  I would rather get a burger meal from MC Donald's although I would still buy it when my cravings arises hehehe. We have here in Riyadh,  Pappa Roti
Yesterday, I was really thinking of what to bake. Abdul doens't like sweets (desserts) anymore..maybe for this month hehehe. I was thinking of baking a bread. I tried baking ensaymada before but I failed..sad! The bun ended up like "monay"..its texture and the taste.
I tried baking coffee bun this time, I researched through the internet for the recipe and the procedure. Unfortunately, I do not have bread flour so I used All Purpose Flour which they say can substitute it. I made couple of mistakes while making it but Abdul and the kids liked it.
This recipe is copied from  BELZY'S KITCHEN

Roti Boy (Coffee Bun)

Ingredients:
Filling:
200g butter (softened)
1 tsp coffee mixture (1/2 tsp granulated coffee dissolve with 1/2 tsp water)
70g brown sugar

Topping:
100 gr butter
80 gr icing sugar
80 gr beaten eggs (2 small eggs)
2 tsp granulated coffee dissolve with 2 tsp water
100 gr plain flour

Bun:
500 gr bread flour
2 sachets (@7gr) active dry yeast
35 gr granulated sugar
25 gr dry milk powder
1 large egg
1 large egg yolk
50 ml evaporated milk
175 ml water
1/2 tsp salt
75 gr unsalted butter 

Methods:
For the filling: 
Using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the coffee mixture for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.

For the toppings:
Beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

For the buns:
In a mixing bowl, mix all dry ingredients until well mixed. Add in egg, egg yolk, evaporated milk and water. Knead with hook attachment over speed 2. When the dough become a smooth dough add in salt and butter and continue the kneading process until the dough become smooth and elastic but not sticky. Let the dough rest for about 30 minutes or until doubled in bulk. 
Pinch dough to let the air out. Divide the dough into 12 little doughs, shape it into balls. Fill it with the butter filling. Seal it tightly. Place each doughs on a greased baking sheet, leaving about 3 inches space between each one to avoid sticking to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
Before baking time, pipe out the toppings in a spiral start from the top center of each buns. Then, bake it for 12 minutes at 400F preheated oven.

**Note:**

• Since I like my Coffee Bun to taste more like Pappa Roti, I would add more sugar to the bun and topping next time. Also, I would used a stronger taste of coffee into it. If not available, I would double the amount of the coffee ingredient.

• I also need a heavy duty stand mixer to properly knead my dough. My existing mixer cannot perform its function very well that is why I ended up having a grainy dough and not a smooth one.

• I need more time to let the dough rise and not be in a hurry to bake it hehehe.

• More milk should be added so the bun would be softer and fluffier. I would also look for a bread flour instead of APF and see if it will make a difference.

• I should've tap the dough flat for it to cook evenly.

Mango Mousse Cake

Last Friday, we went to the Filipino grocery store to get our weekly "Asian" groceries. I got half kilo of Philippine Mangoes because I use it  to make my California Maki. Ang half kilo ay 3pcs lang hehehe..quite expensive ~ SAR30.00 (330.00 pesos/kg)
I used one of the 3pcs for my Maki while the rest I used it to make my Mango Mousse Cake. This is actually my first time to make this, and honestly, sponge cake palang panalo na!
I got the recipe from a fellow Pinoy. Check out her website: Kusina ni Manang for the recipe.

SPONGE CAKE RECIPE

A) Meringue
Whip up until firm but soft peaks form:
2 egg whites
1/4 tsp cream of tartar ( I omitted this)
1/4 c white sugar
Set this aside and prepare the batter.

(B) Liquid Ingredients

Beat until creamy yellow:
2 egg yolks
1/8 c white sugar

Then beat in the following:
1/2 Tsp vanilla essence + 1/4 tsp McCormick mango extract   (I omitted this) 
1/4 cup milk 
2 tbsp of vegetable oil

Then mix in the dry ingredients.


) Dry Ingredients (Sift together before adding to the liquid ingredients)
1/2 c + 2 tbsp cake flour (1/2 c will do as well; I tried both)
1/8 tsp baking soda and 1/4 tsp baking powder

Once batter is ready, fold in the meringue.

Bake at preheated oven 325ºF for 30 minutes.

Test for doneness, invert, and cool completely on a rack for at least 30 minutes before removing from the pan. 

(Note: If you do not invert, the middle of the cake immediately sinks in as the cake cools off and contracts. Inverting the pan while cooling prevents sinking.)

MANGO MOUSSE RECIPE

1 packet gelatine powder 
in 1/4 cup cold water

Let sit for 1 minute.

Meantime, puree 1 mango.

Heat gelatine mixture by 10-second increments (2x to 3 x) in microwave and mix to fully dissolve gelatine powder. When gelatine powder is fully dissolved, fold into mango puree. 

Add 1/4 cup condensed milk ( I dded Nestle Cream for a creamier taste) . Set aside.

Get the chilled bowl and whisk and start whipping 1 cup heavy cream.
When foamy, add 3 tbsp powdered sugar. Keep whipping these ingredients until cream is fully whipped. 

Fold the whipped cream into the mango-gelatine mixture.

Mango bits:
Roughly chop 1 mango flesh. Fold this into mango mousse. 

ASSEMBLY

Cut the cake in half. Place half of the cake at the bottome of a springform pan. 

Put half of the mango mousse on top of bottom cake layer and distribute well over and to the sides. 

Repeat with the other cake layer.

Note:

My mousse didn't set because the whipping cream wasn't cold when i whipped it. Still, it turned out delish! It tasted like an ice cream cake hehehe. The sponge cake tasted like "Goldilocks mamon".

Next time, I will double the sponge cake recipe for a fluffier cake.

** I don't have CAKE FLOUR available. I used substitution instead**

1 cup cake flour = 3/4 cup All Purpose Flour + 2tbsp Cornflour/cornstarch

Hello Kitty Sugar Cookies

For the past week, Rania has been asking me to make a Hello Kitty Cake for her birthday. She's a big fan of Hello Kitty. Anything that she sees with a Hello Kitty on it she would ask me or her baba to buy it for her.~ shoes, shirt, pencil, notebook, perfume, toy and even candies!!!
I was actually set to make her a birthday Hello Kitty cake with fondant, but her baba surprised her with a 6 days trip to Dubai...yipeeee! I am more excited hahaha! that's is why no birthday cake for her because we will be out of the Kingdom.
Today, I decided to make her a Hello Kitty Sugar Cookies, instead. She was so happy to see this cutie little cat turned into a yummy cookie (",)
You can check out the recipe HERE

So Cute!!

 Fresh from the oven

After Piping and Flooding

I still need to practice more but I am happy with the end result *wink*

 Hello Kitty Sugar Cookies

Mommy's Labor of LOVE!!

  She likes it!

Happy Birthday, Rania!!

I Love You!!

The Birthday Girl a.k.a Ms. Hello Kitty

Royal Icing Transfer

 Royal Icing Transfer for My Cookie Pops

 This is my second attempt to make Royal Icing Transfer. The first one was here.
For this Ladybug, I made a big dot for the body while a smaller black dot for the head. It is ideal to use edible pen for the spots although you can also use the same icing to make it.

 

 I used a transparency sheets for my first try and I failed.
Here, I used the regular parchment paper. And it turned out beautiful and almost 0% breakage.

To make Royal Icing Transfer, print the letter or shapes or image with the size that you like.
After which, just place underneath the parchment paper and trace it. Once dry it would easily pop off.
Make extra just in case of breakage.

Leila's Ladybug Party ~ Part II

LABOR OF LOVE..This is how I want to describe my DIY dessert buffet. It was tiring and physically draining to prepare and bake all these but when I saw the finished product and the inspiring comments from our guests, I can say it was really all worth it! They all loved the desserts!!! 

Dessert Buffet

 Toffee Bars

 Banana Almond Muffin

 Cream Cheese Brownies

 French Macaron

 Banana & Strawberry Trifle

 Tartlets

 Cream Puffs

 Mini New York Cheesecake

 Coconut Macaroons

Cake Pops

 We got Pizzas from Pizza Hut

 and Jollibee! yipeeeeeeee!

Banana Almond Muffin

Abdul asked me to bake another Banana Bread but requested this time to be put in muffin cups. Banana Bread no more...coz it's now called Banana Muffins :-)
Same ingredients and procedure that I used for my Banana Almond Bread.

As usual it taste and smell so good! 12 muffins finished in one sitting lol!

Banana Almond Bread

I love Banana Bread. Well,who doesn't?? For me it is one of my comfort food. I can eat it for breakfast, lunch, snack or even dinner. I enjoy eating it especially when it is dense and moist and not crumbly and dry. I've been wanting to try to bake a Banana Cake but for a reason or another I haven't tried baking it.
So, today is the day hehehe. I have a handful of bananas turning brown and so I thought why not give ti a try?? Equipped with the recipe from my favorite online Guru, Stephanie Jaworski from Joy of Baking

Banana Bread

Ingredients:

1 cup (115 grams) walnuts orpecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder
1/4 teaspoonbaking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsaltedbutter, melted and cooled3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract (I omitted this)

Procedure:

1. Banana Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. 
3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly 
fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.

It smells and tastes so good! The smell of the almonds, banana and cinnamon are divine!!

I will definitely make this more often. 

Toffee Bars

I am done (just for today) from Leila's party decorations, baking etc. Will resume either by tomorrow or the day after. I really need a break after a continuous, non stop and very tiring 4 days. Now, I have the time to update my blog **happiness**

By the way, I will write about Leila's party details soon after her party :-)

Since I was still figuring out the final list for Leila's dessert buffet. 

I have yet to discover another wonderful recipe from Joy of Baking and its TOFFEE BARS.

Ingredients:

1/2 cup (113 grams) unsalted butter, at room temperature1/2 cup (105 grams) firmly packed light brown sugar
1 cup (130 grams) all purpose flour
1/4 teaspoon salt
Topping:
1 cup (240 ml) semi sweet chocolate chips (or 6 ounces (180 grams) semi sweet chocolate, chopped)
1/2 cup (120 ml) toffee bits or finely chopped toasted almonds or pecans ( I USED ALMONDS)

3/4 teaspoon pure vanilla extract ( i OMITTED THIS)

Procedure:

Shortbread:

1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil.
2. In a bowl whisk the flour with the salt.
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes). Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture, mixing only until incorporated.
4. Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20minutesor until the shortbread is golden brown.
5. Remove from oven and immediately scatter the chocolate chips over the hot shortbread. Return the shortbread to the oven for a minute or just until the chocolate softens. Remove from oven and, with an offset spatula or back of a spoon, evenly spread the chocolate. Sprinkle the toffee bits or chopped nuts over the chocolate. Place the pan on a wire rack to cool completely.
6. Once the chocolate has set, lift the shortbread from the pan using the edges of the foil. Place on a cutting board and, with a sharp knife, cut into 16 squares.
7. Store in an airtight container. These will keep for a couple of weeks at room temperature or in the refrigerator. They can also be frozen.

Makes about 16 squares.

Note: To toast the nuts. Place the nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 8 minutes, or until lightly browned. Let the nuts cool completely and then finely chop.

 I had a hard time cutting this evenly. You really need a very sharp knife to cut it.  

Oh so yummy! 

We finished it in one sitting! It didn't cool down in room temperature. I have to expadite the coolign process by putting it in the freezer LOL!!