Blueberry Streusel Muffins

Blueberry Streusel Muffins

(muffin recipe adapted here)

Ingredients: 

160g Blue Jacket Cake Flour

1 tsp baking powder

1/4 tsp baking soda

pinch of salt

80g sugar

1 egg

125g milk

60g vegetable oil

80g blueberries

 

Streusel toppings:

12g butter

5g peanut butter

15g sugar

pinch of salt 

1/4 tsp baking powder

25g Blue Jacket Plain Flour 

Method: 
1. Mix flour, baking powder, baking soda, sugar & salt together in a medium mixing bowl.
2. Mix egg, milk & oil together in another bowl till combined.
3. Pour (2) into (1) & mix to just about combine & still lumpy. Fold in blueberries.
4. Fill muffin cups to 3/4 full & top with streusel toppings.
5. Bake in a preheated oven @200C for 22mins.

Chocolate Cupcakes

Chocolate Cupcakes
(recipe adapted here)

Ingredients
40g cocoa powder
200g boiling water
170g fine sugar
3 eggs
120g vegetable oil
200g Blue Jacket Cake Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
chocolate chips

Method:
1. Whisk cocoa powder &sugar in boiling water till smooth.
2. Whisk in eggs one by one til combined.
3. Whisk in oil till combined.
4. Sift in flour, salt, baking powder & soda till combined.
5. Pour batter into cupcake liners. Sprinkle chocolate chips on top.
6. Bake in a preheated oven @ 170C for 15mins.

Almond Muffins 杏仁馬芬杯子蛋糕

Almond Muffins 杏仁馬芬杯子蛋糕  

Ingredients:
160g homemade almond butter (toast whole almonds & blend till smooth in blender)
20g Cowhead salted butter
120g fine sugar
120g eggs
140g Blue Jacket Plain Flour
50g ground almonds
1 tsp baking powder
1 Tbsp chia seeds
50g milk

Method:
1. Cream almond butter, butter & sugar together in a mixing bowl till light & combined.
2. Add in eggs & whisk till combined.
3. Add in chia seeds, sifted flour, baking powder & ground almonds. Alternate with milk & whisk till combined.
4. Divide batter into cupcake liners. Bake in a preheated oven at 160C for 25mins.

杏仁粉是我自己搅碎的。因为喜欢吃到一点杏仁粒，所以并没有把杏仁搅到非常细致。

 杏仁馬芬杯子蛋糕很香，外层有点脆脆的，里头咬下去却是鬆软的。小小的一粒馬芬，吃了很有饱足感。

Matcha Hokkaido Cupcakes

Matcha Hokkaido Cupcakes

(recipe adapted from frozen wings)

Ingredients  

3 egg yolks
25g sugar
35g oil
50g milk
60g Blue Jacket Cake Flour
10g matcha powder
 
3 egg whites
25g sugar

Filling
Lemon curd 

Method:

1. In a bowl, whisk yolks & sugar together. Add in oil & milk & whisk till combined. Add in the sifted flour & matcha powder till well combined.
2. Whisk egg whites till foamy & gradually add in sugar & whisk till soft peaks. Mix 1/3 of the meringue into the yolk batter to loosen up & fold in the rest of the meringue into the batter.  
3. Scoop batter into cupcake liners till 3/4 full.
4. Bake in a preheated oven @160C for 25mins. 

Triple Chocolate Muffins

 These muffins are super moist with rich chocolaty taste. 

Chocolate Mud Cake
(recipe adapted & modify slightly from Peng's kitchen)

Ingredients:
250g cream
60ml corn oil
125g semi sweet chocolate, roughly chopped
125g Blue Jacket Plain Flour
1 tsp baking soda
1/2 tsp baking powder
65g cocoa powder
1 egg
1 tsp vanilla extract

Chocolate chips
Chocolate sauce (optional)

Method:
1. Place the chopped chocolates in a bowl. Heat up cream in microwave for 1min & pour over the chocolates. Mix till combined & smooth batter. Add oil & mixed till combined. Set aside to cool.
2. In a large bowl, mix the flour, baking soda, baking powder & cocoa powder.
3. Mix the vanilla extract & egg into the cooled chocolate mixture. Mix till combined. Then whisk into the dry ingredients in (2). Stir in chocolate chips.
4. Pour batter into cupcake liners. Bake in a preheated oven @ 160C for 20mins.

Guess what? I forgot to add sugar in my bakes! I only realized my mistake when I baked them in my oven. But I am glad that I did add extra chocolate chips into the muffins, so the muffins are not totally bitter. In fact, I prefer them without sugar since I do not have a sweet tooth. You can always drizzle some chocolate sauce over the muffins & ate with a scoop of ice cream if you fancy *^_^*

Chocolate lovers will definitely love this muffin

Chocolate Cupcakes

Chocolate Cupcakes
(recipe adapted & modify from Jess)

Ingredients:
(A)
3/4 cup Blue Jacket Cake Flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/4 tsp salt

(B)
2 large eggs
1/2 cup brown sugar 
1/3 cup coconut oil
1 Tbsp vanilla essence
1/2 cup milk

optional
Reese peanut butter chips
Lotus cookies

Method:
1. Sift ingredients (A) in a medium mixing bowl. 
2. Mix ingredients (B) in a jug till combined.
3. Pour (2) into (1) till combined. Stir in chips.
4. Baked in a preheated oven @160C for 18mins. 

Reese's Peanut Butter Cupcakes

Chocolate Cupcakes
(recipe adpated from Joyofbaking )

Ingredients:
50g cocoa powder
240ml boiling water
175g Blue Jacket Cake Flour
2 tsp baking powder
113g Cowhead salted butter, soften
100g fine sugar
2 eggs
2 tsp vanilla extract
reese's peanut butter chips

ganache
Reese's peanut butter mini bars
chopped peanuts

Method:
1. Mix cocoa powder with boiling water & stir till combined. Set aside to cool down.
2. Whisk butter & sugar in a mixing bowl till light & fluffy. Add in eggs & vanilla extract slowly & whisk till combined. 
3. Add sifted flour & whisk till combined. Then, pour in cooled cocoa mixture & whisk till smooth.
4. Stir in reese's peanut butter chips & divide batter into cupcake liners.
5. Bake in a preheated oven @ 160C for 18mins.
6. Decorate as desired when cupcakes are cooled.

Almond Cranberry Muffins

Almond Cranberry Muffins 

(recipe adapted & modify slightly from here) 

Ingredients: 

115g Cowhead salted butter

80g fine sugar

3 egg yolks

110g Blue Jacket Plain Flour

1 tsp baking powder

50g ground almond power

3 egg whites

30g fine sugar

lemon zest from 2 lemons 

100g cranberry soaked in 50g rum overnight 

Method: 

1. Cream butter & sugar in a mixing bowl till light & pale in colour. 

2. Add in the egg yolks gradually & mix till combined.

3.In a clean mixing bowl, whisk egg whites till frothy. Gradually add sugar & whisk till soft peaks. Take 1/3 of the whites & mix with the batter in (2). Then, add the remaining whites to batter till combined. 

4. Add in sifted flour, baking powder, ground almonds, lemon zest & cranberry into the batter till combined.  
5. Divide batter into cupcake liners. Bake in a preheated oven @ 160C for 28mins. 

Coconut Cupcakes

Coconut Cupcakes 
yields 6 cupcakes
(recipe adapted from here)

Ingredients: 
1/4 cup coconut flour
1/8 tsp salt
1/8 tsp  baking soda
3 eggs
1/4 cup coconut oil
2 Tbsp honey

Fillings
lemon curd 

toppingslemon curd
sweetened coconut flakes 

Method:

1. In a food processor, pulse all ingredients together till thoroughly combined.

2. Using an ice cream scoop, scoop batter into cupcake pan 1/2 filled, put some lemon curd in the centre & topped with more batter.

3. Bake at preheated oven at 180C for 15mins.
4. After cupcakes are cooled, add a tsp of lemon curd on top of cupcake & sprinkled with coconut flakes.

Happy Nurses' Day

Chocolate Mud Cupcakes
(recipe adapted from here)

Ingredients:
(A)
80g hot water + 30g instant coffee powder
125g Cowhead salted butter
170g fine sugar
125g chocolate

(B)
60g milk
2 eggs
15g vegetable oil

(C)
150g Blue Jacket Cake Flour
1 tsp baking powder
1/2 tsp baking soda
25g cocoa powder 
handful chocolate chips

Method:
1. Put all ingredients (A) in a heat proof bowl over a pot of simmering water. Stir until ingredients combine & smooth.

2. Pour in milk & whisk using a balloon whisk till combined. Add in eggs & oil & whisk till combined.

3. Sift in (C) & add chocolate chips. Whisk till combined.

4. Pour batter into cupcake liners. Bake in a preheated oven @160C for 15mins.

Cranberry Chia Seed Muffins

Cranberry Chia Seeed Muffins  
(recipe adapted & modify from here) 

Ingredients:  
1/4 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda
3 large eggs
70g honey 
60g coconut oil
1 orange zest
1 Tbsp chia seeds
1/3 cup dried cranberries

Method: 
1. In a mixing bowl, whisk together coconut flour, salt & baking soda.
2. Add in eggs, honey, coconut oil, orange zest, cranberries & chia seeds.
3. Divide batter into lined muffin cups.
4. Bake in a preheated oven at 180° for 18mins.

 Verdict: Soft & fluffy muffin with a refreshing orange taste with sweet cranberries

Black Sesame Azuki Cupcakes

 

Black Sesame Cupcakes
(recipe adapted from baking taitai)
 
Ingredients
160g Blue Jacket Cake Flour
150g fine sugar
85g Cowhead salted butter
4 Tbsp black sesame spread
1 egg
1.5tsp baking powder
120g home made sesame soy milk

Filings
Azuki beans

Method:
1. Cream butter & sugar till light & fluffy. Add in sesame spread & egg.
2. Add in sifted flour & baking powder, alternating with milk. Whisk till batter is smooth,

3. Divide batter into cupcakes liners. Bake in a preheated oven at 180C for 15mins.

Verdict: Very soft & fluffy cakes. Sesame & azuki beans do make a perfect couple.

Corn Raisins Muffins

 

Corn Raisin Muffins
(Recipe adapted from Nigella) 

Ingredients:
Dry ingredients
1 cup Blue Jacket Plain flour, sifted
1 cup cornmeal, sifted
1 cup brown sugar
1 Tbsp baking powder
1/2 cup raisins
1/2 tsp salt

Wet ingredients
2 eggs
1 cup Cowhead UHT milk
4 Tbsp Cowhead melted butter 

Method:
1. Lightly whisk all the dry ingredients together in a bowl.
2. Add wet ingredients into (1). Stir to combine.
3. Spoon mixture into muffin tin. Bake in a preheated oven @ 160C for 20mins.

This is the cornmeal that I used =)