Pandan Cupcakes With Gula Melaka Swiss Meringue Buttercream Frosting

Assalamualaikum wbt dan salam sejahtera semua,

PANDAN CUPCAKES WITH GULA MELAKA & SWISS MERINGUE BUTTERCREAM FROSTING

Adapted From  :  Fuzzymazing

PANDAN CUPCAKES

Ingredients:

200g cake flour

1/2 tsp baking powder (double acting)

125g unsalted butter, softened

1/2 tsp salt

1/2 tsp vanilla paste / essence

200g granulated / castor sugar

2 large eggs, at room temperature

75g coconut milk (from a box) + 25g water

2 tbsps pandan juice (refer below)

a few drops of green colouring

Method:

Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan.

Combine flour & baking power. Sift & set aside.

Combine coconut milk, water, pandan juice & colouring. Mix & set aside.

In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. Cream until smooth.

Add sugar gradually and beat until fluffy, about 3 minutes.

Add in eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the coconut milk mixture. With each addition, beat until the ingredients are incorporated, taking care not to over beat.

Fill paper cups or muffin pan with batter, 3/4 full.

Place baking or muffin pan on the middle rack of the oven & bake for about 25 minutes.

Cool cakes completely on a wire rack before icing.

GULA MELAKA SWISS MERINGUE BUTTERCREAM FROSTING

Ingredients:

50g gula Melaka, crushed

2 pandan leaves, torn lengthwise & tied a knot

1/8 cup water

3 large egg whites

60g granulated sugar (Reduced from 110g in original recipe.)

150g unsalted butter, at room temperature

1 tsp pure vanilla paste

1/4 tsp salt

Method:

To prepare gula Melaka syrup, combine water, gula Melaka & pandan leaves in a heavy-based saucepan over medium low heat. Stir until all the sugar has melted. Then continue heating up the syrup & let it reduce slightly, about 3-4 minutes. Remove from heat, strain & leave aside to cool completely to room temperature. The syrup will thicken as it cools. If it becomes too thick, thin out with a little bit of water before using.

Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved).

Transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature.

Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until the mixture comes together, this will take about 5 minutes.

With the mixer running, add in the gula Melaka syrup, one teaspoon at a time, beating until well combined between each addition. You need not use all the gula Melaka syrup. Just add enough. (Read note no. 2.)

PANDAN JUICE

Ingredients:

10 pieces mature pandan leaves, washed & torn into 1-inch pieces

2 tbsps water

Method:

      With a mortar and pestle or a blender, combine the leaves & water & mash into a paste. Press through a fine sieve or squeeze through cheesecloth to extract the green juice only. Let it sit for a while. The green extract will settle at the bottom. I used 2 tbsps of the extract.

SALTED GULA MELAKA CARAMEL (To drizzle on the frosting.)

Ingredients:

50g gula Melaka

1 tbsp water

15g salted butter

30 ml whip cream

1/4 tsp salt

Method:

Combine gula Melaka & water in a saucepan cook until the gula Melaka has melted. Remove from fire & strain the mixture. Rinse the saucepan & pour back the strained gula Melaka syrup into the saucepan.

Stir the butter into the syrup until it is completely melted, about 1-2 minutes.

Drizzle in whip cream while whisking & allow the mixture to boil.

Remove from heat and stir in salt. Allow to cool down before using.

Notes & modifications:

This recipe makes about 12 standard size cupcakes. I don't remember the exact number & I didn't record it. Sorry about that.

This time, I reduced the amount of granulated sugar used for the frosting & used more gula Melaka syrup.

I wanted to experiment using salted gula Melaka caramel instead of gula Melaka syrup for the frosting. After adding a few tablespoons of  the caramel, I found the frosting lacked the gula Melaka oomph. The frosting had the gula Melaka intensity only after I added the gula Melaka syrup. So I would advice you to just use the syrup for the frosting & reserve the salted caramel for drizzling on the frosting.

Yield abt 22pcs of 30gm cupcakes

Blueberry Sandwich Cake

Assalamualaikum dan salam sejahtera semua,

Hidangan minum petang,  blueberry sandwich cake.  Saya buatkan topping yang simple sahaja sebab tidak mahu terlalu banyak krim.

Resepi diadaptasi dari resepi di SINI .

Kek Pertunangan Imran

Assalamualaikum dan salam sejahtera semua,

Tempahan Fathiyah dari Taman Permata, Alma sempena pertunangan adiknya Imran.

Selamat Bertunang diucapkan buat Imran dan Afiqah.  

Semuga bahagia hingga ke syurga, amin.

Maaf ya, tulisan kita "cakar" sikit.

Terimakasih banyak di atas tempahan ini.  

Sebarang kekurangan harap dimaafkan.

Victoria Sandwich Slice With Swiss Meringue Buttercream

Assalamualaikum dan salam sejahtera semua,

Hidangan minum petang.  Kali ini mencuba resepi yang lain pula.  Saya buatkan dalam saiz comel supaya mudah untuk dinikmati.

VICTORIA SANDWICH CAKE

Recipe adapted from : Kitchen Guardian

250g butter

250g caster sugar

5 large eggs

1 tsp vanilla 

2-3 tbsp milk

280g self-raising flour

Method

Preheat oven at 170C.

Cream butter and sugar and vanilla until light and fluffy. 

Add eggs in three additions! 

Lastly add self raising flour in 3 additions, fold in milk until incorporated.

used 3, 7 inches round cake tins...

Bake for about 30 minutes until golden in colour.

Let cool and sandwich with Raspberry jem, and layered whipping cream n put rasberry n strawberry, sprinkle sugar on top!!

Swiss Meringue Buttercream

Recipe Source: Tartelette
Source  :  wendyinkk (Tq)

Ingredients:
60gm egg white (about 2 large whites)
100gm sugar
170gm unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites)

Method: (instructions are adapted to tropical weather and hand held mixer)
1. Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. 
(egg whites in buttercreams are safe for consumption once it reaches 65C, to know how much is 65C w/o a thermometer, just mix 250gm ice with 500ml boiling water. Stir the water gently and wait until all ice has melted, then feel the water. It is approximately there)

2. Pour the mixture into a bowl. Put the bowl into a basin of water. The water should feel cool, like tap water on a rainy day. Do not use very cold water, not icy water. Beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. 

3. Now add in add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

It also holds up well in our room temperature. If you want it to hold up longer, don't beat it too much at step (3), 5-6 minutes will be good. 8-10 minutes you will have a very fluffy icing, but one with less capacity to hold at +30C for long periods of time. 

.

Important: 
Temperature: If you have a room temperature and humidity like mine, try to add 3-4 pices of ice cubes into the water in step (3) when you add in the butter to prevent the whole mixture's temperature from going too high. The movement of the mixer will heat up the buttercream. Temperature plays an important role whether cream or soup will form. Too cold and the butter can't get fluffy, too hot and you'll get runny soupy cream.

Butter: It must be at 19-23C. Most recipes call for butter to be at room temperature. Yes. But that is non tropical room temperature. Our room temperature can be somewhere 28-37C. So, if you leave your butter to come to our room temperature, failure is not far from grasp. The butter should not be shiny. It should be matte in colour, and you will be able to hold it firmly with your fingers like what you see in the picture and soft enough to be dented thoughout with some pressure.
updated 12/12/14: If you want a whiter outcome, use French butter (Lescure is my fav) or Danish butter (Emborg, Lurpak)

Eggs: Do not use pastuerized eggs. The egg whites won't melt the sugar. I saw this in one blog.. I forgot where.
**Additional notes on eggs : I have tried beating pastuerized egg whites for meringues before. It works. But I haven't tried making buttercream with it yet, as I prefer to go through the heating steps. You have to use 1/4 tsp cream of tartar with each egg white to ensure it whips up beautifully. Pastuerized egg whites are rather 'tightly' bound, so you must use lots of cream of tartar to 'loosen' it. It won't whip to the volume as regular egg whites, which is another reason for me not to use it. The brand I used is SafeEgg, different brands may differ.

Common types of buttercream
1. Simple buttercream -icing sugar and buter. Less stable in tropical weather.
2. Italian buttercream -sugar and water cooked to soft ball stage, poured over beaten egg whites and then beaten with butter. Very stable
3. Swiss meringue buttercream -egg whites and sugar heated together, then beaten like a meringue and beaten with butter. Stable.

4. French buttercream -method similar to italian buttercream, but yolks are used in place of whites. Less stable

Victoria Sandwich Cake

Assalamualaikum dan salam sejahtera semua,

Ada orang tanya, "akak boleh buat  Victoria Sandwich Cake, tak?".  Masa tu kita tak try lagi.

Sebenarnya dah lama teringin nak buat, tapi tu lah, kita hanya merancang, selalu asyik tergendala aja.

Lepas google sana sini, kita pun terjumpala resepi kat     SINI

Jadi, kita pun cuba, try, test......

VICTORIA SANDWICH CAKE

 INGREDIENTS 

  185g (6½oz) unsalted butter, softened 

185g (6½oz) caster sugar 

4 medium eggs, lightly beaten 

1 tsp vanilla extract 

185g (6½oz) self raising flour, sifted 

2 tbsp semi skimmed milk 

 For the icing 

50g (2oz) unsalted butter, softened 

75g (3oz) icing sugar, plus 1 tsp to dust 

200g (7oz) cream cheese 

1 tbsp vanilla extract 

2 tbsp semi skimmed milk 

75g (3oz) blueberries 

 PREPARATION 

 Preheat the oven to 180C/160Cfan/350F/Gas 4. Grease and line 2 x 20cm (8in) round cake tins with greaseproof paper. Using an electric hand whisk beat the butter and sugar together until pale and fluffy. Gradually add the eggs and vanilla a little at a time beating well after each addition. Sift the flour over the mixture and fold in gently with a large metal spoon. Add the milk to the mixture to bring to a dropping consistency. 

Divide the mixture between the tins and bake on the middle shelf for 20 minutes or until a skewer comes out clean. Leave the cakes to cool in their tins for 5 minutes then turn out onto a wire rack to cool completely. 

Meanwhile using the electric hand whisk beat the butter and sugar until pale and fluffy. Add the cream cheese, vanilla and milk and beat well until combined. Spread the icing in a thick layer onto one of the sponges, scatter with the blueberries then top with the other sponge. Dust with the icing sugar to serve.

Moist Butter Cake dan Cheese Tart tempahan Yusnani

Assalamualaikum dan salam sejahtera semua, 

 Moist butter cake tempahan Yusnani dari Teluk Air Tawar sempena hari lahir anaknya Danish Haziq yang ke 8 tahun baru baru ini

Danish nakkan gambar Ultraman Max. Alhamdulillah, terjumpa juga edible image ni. Itupun satu ni jer yang ada, kira nasib baiklah tu.

Kata Yusnani lagi, Danish nakkan kek yang berbelang belang macam kek karamel yang pernah ditempah sebelum ini, tapi tak nak karamel kat atasnya.   Jadi saya marblekan butter cake ini dengan beberapa warna. Kalau dipotong, insyaAllah akan kelihatanlah belang belangnya.

Untuk kek ini, saya menggunakan teknik steam buttercream yang selalu bakers aplikasikan untuk kek-kek perkahwinan.  Jadi permukaannya nampak lebih licin dan rata.  Sengaja saya menggunakan teknik ini untuk mempraktikan ilmu yang telah dipelajari suatu ketika dahulu, jika tak dibuat takut terlupa pula nanti....

Disamping kek hari lahir, Yusnani juga menempah cheese tart dengan perisa campuran blueberry dan strawberry.

Suka pula saya membuat cheese tart ini..... begitu mengasyikkan 

Selamat Hari Lahir diucapkan buat Danish, semuga dipanjangkan usia, menjadi anak yang soleh, cemerlang dunia serta akhirat, amin.

Terimakasih banyak diucapkan buat Yusnani yang selalu menempah dari  deWattiesDelight. Sebarang kekurangan harap dimaafkan.

Red Velvet In Jar sempena pertunangan Mas Athirah

Assalamualaikum dan salam sejahtera semua, Tempahan yang sempat saya sediakan buat Mas Athirah sempena majlis pertunangannya pada hari raya ketiga yang lepas.

Sebenarnya ada beberapa lagi tempahan pertunangan pada hari raya yang tak dapat saya terima. Takut pula tempahan tak dapat disiapkan, maklumla hari rayakan, mana nak layan tetamu, mana nak godek kek, silap silap kacau bilau jadinya.

Tempahan 10 botol saja, tapi gambar pulak yang melebih lebih, hehehe.... Bukannya apa, sayang pulak nak mengabaikan gambar2 yang telah diambil, jd letaklah semuanya buat kenangan.

Selamat bertunang Mas. Semuga bahagia hingga ke syurga.

Terimakasih banyak diatas tempahan ini.