Archive for New Recipes

Lychee Rose Cupcakes

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Ingredients (makes 24):
1.5 cups self raising flour
1 cup plain flour
1/4 cup ground almonds
250g butter, softened
2 cups sugar (i only used 1.5 cups)
4 eggs
1/2 cup milk
60ml rose syrup water (2 parts water to 1 part syrup)
1 tsp rosewater essence
24 pcs canned lychees

Combine flours and ground almonds in a bowl. in another bowl, beat butter & sugar until light and fluffy, then add in eggs one at a time and whisk until combined.
add in flours in 3 additions, alternating between milk and rose syrup water. do not overmix. fold in batter until just combined.
spoon 1/2 mixture into cupcake liners, top with a lychee and pour in another 1/2 batter (total height should come up to 3/4 of liner).
bake in preheated oven of 170C for 20 mins or until skewer inserted comes out clean.
for the raspberry cream cheese frosting, i combined cream cheese, butter, raspberry puree & sifted icing sugar according to taste. i don’t hv a recipe for it.

Strawberry Lemonade Cupcakes

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4 tablespoons unsalted butter, at room temperature
1 c. all-purpose flour
1/2 cup buttermilk
1/4 teaspoon baking soda
2 egg yolks, at room temperature
1 tsp pure vanilla extract
3/4 cup plus 1 tablespoons sugar
1/4 teaspoon salt
1 tsp Instant Pink Lemonade Mix (I used Crystal Lite)
4 large strawberries, carefully diced
Makes 9-10 regular sized cupcakes

Preheat the oven to 350 degrees and line 10 muffin cups with baking cups and set aside.
Cream butter, sugar and lemonade mix until fluffy. Add vanilla, soda, salt and eggs yolks. Mix in buttermilk and gradually add flour.
Clean berries and remove the stem. With a very sharp knife slice the berries and then dice into 1/4″ pieces careful to not crush the berries. If the berries are crushed and then added to the cupcakes, there will be too much moisture and your cupcakes will not bake properly.
Fill each baking cup with about a TBL of batter. Then sprinkle in each cup 5-6 pieces of fresh strawberry. Then add more batter per cup filling each to about 2/3 full.
Bake at 350 degrees for about 20 minutes or until a test straw can be cleanly removed.

Cream Cheese Frosting

8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 teaspoon salt
1 pound powdered sugar, sifted
1/2 teaspoon vanilla

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla.

Vanilla Cupcakes

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1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Basic Vanilla Buttercream
Colored Sprinkles, for decorating, optional
Alternate frosting: Billy’s Chocolate Buttercream

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Browned Butter Banana Rum Cupcakes


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  • 2 cups of flour
  • 3 teaspoons baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 4 eggs
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
  • 1 tsp vanilla
  • 1/2 tsp rum flavoring or substitute 1/4 cup of the milk with 1/4 cup of rum
  • 1 cup milk
  • 2 ripe bananas mashed


  1. Preheat oven to 325, place cupcake liners in muffin tins.
  2. Mix dry ingredients and set aside
  3. Heat butter on the stove until it melts, stirring constantly. Continue to stir and cook until it becomes a dark golden brown. Strain and cool
  4. Mix eggs and sugar until well blended
  5. Add browned butter and beat until smooth
  6. Add vanilla and rum flavoring
  7. Beat in the banana
  8. Add the flour in three parts, alternating with the milk. Begin and end with the flour
  9. Spoon into muffin tins and bake until done, about 20 minutes
  10. Cool and frost with Browned Butter Penuche Frosting

Browned Butter Penuche Frosting


  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • About 1/4 cup buttermilk, heated
  • 1/2 tsp vanilla
  • 3 cups confectioner’s sugar
  • 1 1/2 cups chopped pecans
  • 1 cup coconut


  1. Melt butter in pan until it becomes a golden brown
  2. Add brown sugar and stir until sugar melts and mixture comes to a boil
  3. Remove from heat
  4. Stir in hot buttermilk until smooth
  5. Let cool
  6. Beat in confectioners sugar and vanilla until smooth
  7. Stir in coconut and pecans, use a little more buttermilk or confectioners to get the right consistency
  8. Add a spoonful to the top of each cupcake and press in a pecan half. Sprinkle with coconut

Bubble Gum Blowout


By: Hanna


  • 1 Cup Flour
  • 3 eggs
  • 4-6 gumballs
  • 1/3 cup oil
  • 1/4 cup water


Mix and then bake for 30 min and bonappite!

Gluten-Free Choco Cupcakes



  • 1 1/3 cup gluten-free chocolate
  • 3/4 cup butter
  • 6 eggs
  • 1/2 cup sugar
  • 2 tspns gluten-free vanilla extract


1.    Preheat oven to 350F (180C). Line cupcake trays with cupcake liners.
2.    Stir or microwave chocolate and butter until smooth.
3.    Remove from heat and cool until room temperature.
4.    In large bowl, mix egg yolks and 1/4 cup sugar until very thick and pale (3 minutes).
5.    Fold in chocolate/butter mixture and vanilla.
6.    Using clean, dry beaters, beat egg whites and remaining 1/4 cup sugar until stiff peaks form.
7.    Fold egg whites into chocolate mixture.
8.    Spoon into cupcake trays.
9.    Bake for 25-30 minutes.

Microwave Chocolate Cake


  • 4 tablespoons cake (self-raising) flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips (optional)
  • A small splash of vanilla extract
  • 1 large coffee mug (MicroSafe)


1.    Add dry ingredients to mug, and mix well.
2.    Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
3.    Add the chocolate chips (if using) and vanilla extract, and mix again.
4.    Put your mug in the microwave and cook for 3 minutes at 1000 watts.
5.    The cake will rise over the top of the mug, but don’t be alarmed!
6.    Allow to cool a little, and tip out onto a plate if desired.

Snickers Cupcakes


  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Read More→

Pumpkin Cupcakes With Cream Cheese Frosting


For the Cupcakes

  • 4 cups cake flour (not self-rising), sifted
  • 1 teaspoon baking soda
  • 1 Tablespoon + 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon ground ginger
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2½ cups packed light-brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1½ cups canned pumpkin (not pie filling)

For the Cream Cheese Frosting

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • ¾ teaspoon vanilla extract


1.    Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
2.    With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.
3.    Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.
4.    To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

Red Velvet & Cheesecake Marbled Cupcakes


Preheat the oven to 325F and put muffin papers or silicone cups in 12 muffin cups.

Orange Cheesecake

  • 1 four oz package of cream cheese (not low fat)
  • 2 tablespoons of  freshly grated orange peel
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla

Beat together until creamy and well blended. Do not whip because you don’t want to incorporate air.

Red Velvet Cake

  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 3 tablespoons Hershey’s Special Dark Cocoa
  • 4 tablespoons food grade red food color
  • 1 tsp vanilla
  • 1/2 cup whole milk buttermilk (do not get skim or low fat)
  • 1 cup plus 2 tablespoons all purpose flour
  • 1/2 teaspoon of baking soda
  • 1 1/2 teaspoons white  vinegar (it has less flavor than any other type)

1.    Cream the butter and sugar until fluffy.
2.    Add the egg and vanilla and beat well.
3.    Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended.
4.    In a separate bowl mix the food color and the cocoa until it makes a paste.
5.    Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks.
6.    Add 1/4 cup of the buttermilk and beat on low speed until blended.
7.    Add half of the flour and blend.
8.    Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegar until blended.


1.    Fill muffin cups about 3/4 the way with the red velvet batter.
2.    Add a tablespoon or so of cheesecake batter to the top.
3.    Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t over bake.
4.    Cool completely.

Cream Cheese Frosting

  • 4 cups confectioners’ sugar
  • 1/3 cup  unsalted butter
  • 8 oz cream cheese
  • Pinch of salt


1.    Mix butter, salt, and confectioners sugar until crumbly.
2.    Add the cream cheese and beat until creamy, add a little cream if you need to get the right consistency.
3.    Swirl a good layer atop the cooled cupcakes.
4.    Sprinkle with cocoa, edible glitter, or orange zest.
5.    Keep any remaining cupcakes in the refrigerator.