Green tea and durian filled buyer free cupcakes

These are greentea flavored

These are with durian filling

Published with Blogger-droid v2.0.6

Ingredients:

Pumpkin Muffin

Last weekend when I was at my mom's place, I saw her bought a big pumpkin and asked her for a slice of it. After some googling, I found this nice steamed pumpkin muffin recipe and thought of giving it a try. Due to preference of taste, there are some modification to the recipe.

Make: roughly 8 normal cupcakes mould size

Ingredients:
125g pumpkin (I'm not sure how much I used coz I didnt weight mine)
1 egg (large) – i think mine not big enough
85g castor sugar, I reduced mine to 65g
½ tsp salt
100g thick coconut milk (canned or fresh) – I used normal cream instead and add bout 10g of milk
30g salad oil (I used extra virgin olive oil)
200g cake flour (which is roughly 185g flour with 15g of corn flour)
1.5 tsp double acting baking powder 

Methods:

1. Mix cake flour and baking powder together. Sieve and set aside.
2. De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.
3. Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack (it’s optional).  For half the portion, I actually try steaming them in the oven to test the different and I think it is better tasting.
4. In a mixing bowl, beat egg until foamy with a hand whisk.
5. Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.
6. Add in cream, milk, oil and pumpkin in sequence. Mix until well combined for each addition.
7. Make a well in the middle of the flour mixture from step (2). Pour the wet mixture from step (6) into it in 2-3 batches. Use a spatula to fold in the wet mixture until blended and no traces of flour.
8. Spoon the batter into the lined pudding moulds until 80% full.
9. Steam on high heat for about 15 minutes.
10. Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.
11. Best to serve warm.

Hokkaido Chiffon

I had gotten the recipe from: http://yummykoh.blogspot.com/2012/05/hokkaido-chiffon-cupcakes.html with a little modification. Since no one likes the cream, we do without it... :D

Ingredients:

4 Yolks
70g Sugar (reduced to 65g)
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil (I used Olive oil)
135g Cake Flour
4g Baking powder
6 Whites
50g sugar (reduced to 40g)

Steps:

1. Preheat oven at 100 degree celcius.
2. Arrange paper liners on baking tray
3. Hand whisk yolks with sugar until pale in colour.
4. Add drops of vanilla essence
5. Add in Milk, follow by oil, manually whisk till combined.
6. Sieve in Cake flour and baking powder (this I had presieved and stir well). Stir till well-mixed.
7. Whisk whites till foamy, add sugar. Whisk till medium peak.
8. Take 1/3 whites fold in with yolk mixture.
9. follow by folding in the rest of white
10. scope batter into pre-arranged paper cups about 80% filled.

Baking time: 20-25 minutes, bake at 180 degree celcius for the first 15mins and reduced to 150 degrees for another 5mins and then reduce to 100 degree celcius for another 5mins. Leave the cakes in the oven for about 2-3mins before removing to cool it down (this is my modification that I notice the cakes do not shrink).

Note from the original blog: This cake will shrink after cooled. However, do not overfilled up the liners as batter will over flow. Since I uses paper cups instead of any cupcake liners or the hokkaido chiffon liners, that is the reason I adjusted the temperature that way to ensure the whole cake cooks properly and it renders good result, no shrinking.. :D