My First Wedding Order

This is my 3rd paid order.. Hmm.. I was quite nervous about this order as it was for a wedding.. At least that's what he(the person who ordered) told me.. It's for those Hantaran thingy.. For those who doesn't know what is hantaran.. It's those gifts exchange thing that you have in Malay weddings.. At first he ordered 30.. Then increase to 50.. Later I found out that 20 extras were for himself.. haha..

I went to search for the best chocolate cupcake recipe.. hence, you see me experimenting with 2 different devil's food cupcake recipe from previous post.. Actually nothing beats my Fave Cupcake(Old Fashion Cupcake).. in terms of taste.. However, the appearance part was very unpredictable.. I tried that recipe the weekend before I did this order and it turned out fine.. I took pictures to show Hadad samples of what he would like his topping to be.. Nothing beats this Old Fashion cupcakes in terms of taste.. I knew I had to make this recipe in the end, for the order.. Somehow.... On the day of making the order, I made two batches of this recipe one by one.. When I started baking it, I went sinking like nobody's business.. Pffttt.. I was shocked and worried.. And really really utterly disappointed.. Then I decided to do a 3rd batch and it still gave the same results.. In the end, I made the nicer Devil's Food Cupcake recipe.. My order finished around 3am.. I started at 7.45pm.. Haha.. Luckily I had the help of my dearest.. I dunno what I'd do without him.. Decorated with the golden balls like he requested.. And voila~

Nevertheless, I really enjoyed it and I really hope they used for the hantaran.. cos I am kinda worried it's not up to standard.. But hey.. Im not really a professional.. I did my best though..I hope the orders doesn't stop here though.. :) It's pretty isn't it??

Devil's Food Cupcakes vs Devil's Food Cupcakes

I decided to try another chocolate cupcakes recipe that I had in my recipe file... Both with same name but I took from different website.. Both I've been wanting to try.. to see which is better tasting.. All of the ingredients are the same except that one calls for milk, the other calls for cold water... But of course both have varying amount of ingredients.. I used the same frosting on both as I've been wanting to try this frosting taken from another blog... It sounds really irresistable and looks really pure and white.. I love colour contrast on my food and clothes.. haha..

As usual, my notes are in RED...

Devil's Food Cupcakes [1] (taken from http://cupcakeblog.com)

2 cups flour (I suppose it's all purpose flour)

2 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 1/2 cup milk

1/2 cup butter

2 tsp vanilla

2 eggs

1. Measure out everything but the eggs directly into your mixer bowl.

2. Mix on low speed just until incorporated.

3. Beat on high speed for 2 minutes.

4. Add eggs, beat on high speed again for 2 minutes.

5. Measure out into cupcake pan lined with cupcake papers. Bake for 15-20 minute in a 350 deg F (~175 deg cel) until a toothpick comes out clean. Let cool slightly inthe pan then transfer to a rack to cool completely before frosting. (I fill the cups till 3/4 full for cupcakes to rise nicely just a bit above the cupcake papers).

Devil's Food Cupcake [2] (taken from http://www.tasteandtellblog.com/)

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 3/4 cup sugar

1 tsp vanilla

3 eggs

1 1/3 cups cold water

1. Line cupcake tins with cupcake liners. Preheat oven to 350 deg F (~175 deg cel).

2. Stir together flour, cocoa powder, baking soda and salt. Set aside.

3. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

4. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each.

5. Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined. (Start with flour first and then water and end with flour)

6. Fill cupcake liners 3/4 full. Bake for 15 to 20 minutes, or until toothpick inserted in the center comes out clean.

Buttercream Dream Icing (taken from http://www.therepressed pastrychef.com)

1 stick salted butter, room temperature (~110g)

1 stick unsalted butter, room temperature

1 cup shortening (~250g)

1 tbsp clear vanilla extract

2 pounds confectioner's sugar (I used est. 750g, just as long as the frosting is stiff enough for me cos it will be really sweet to used 2 pounds)

4-6 tbsp very cold milk

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well.

2. Begin adding the sugar and mixing thorougly after each addition. ( I added a few spoons at one time to check the stiffness of the frosting and stopped at your desired consistency).

3. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk one tablespoon at a time, combining very well after each addition until you reached the desired consistency. (you can half the recipe if you dun intend to frost a lot of cupcakes, any leftovers can be stored in the refrigerator).

Sooo... In my opinion, I prefer the Devil's Food Cupcake [2] cos it has a better taste that compliments the frosting. In terms of texture I prefer [2] too.. But I would say that Devil's Food Cupcake [1] is softer.. It's nice but somehow it's has a weird aftertaste for me and sometimes tasteless... I'm not really good at describing food and I don't feel good being critical of people's recipe... It really depends on your preference again.. For those who prefer less sweet, maybe [1] would be good for you.. But for me, i prefer [2]. But both makes equally presentable cupcakes that does not sink or rise too much.

As for the frosting, I totally love it... I used to make white chocolate buttercream for most of my chocolate cupcake recipe.. But this new recipe is really nicer and lighter than white chocolate recipe.. And I like it.. It's also as sweet as white chocolate frosting but all frosting are meant to be very sweet.. And the colour is almost white which makes it really pretty against the chocoalte cupcake. Hence, i usually make a lot of the frosting and keep it for other cupcakes that I make in the future..

~If you.. if you could return

Don't let it burn... Don't let fade..~

The Chewy

The first cookie recipe that I made in my new oven.. I've been wanting to make cookies but my old oven always burnt the cookies.. haha.. So finally.. I successfully bake cookies.. I love big chewy cookies.. Especially those from Subway.. My fave is double chocolate cookie, Oatmeal Raisin, White choc macadamia.. ALL from Subway... All except chocolate chip.. I have no idea why.. but I don't like chocolate chip cookies.. or cookies with nuts.. I like crunchy cookies from Famous Amos but I still prefer my chewy cookies.. Call me crazy...

These cookies were soft and chewy or were they just soft?? Hmm.. I dunno.. I made them like in advance and put the batter in the fridge.. I read somewhere that if you keep cookie dough in the fridge for one day, the cookies will bake to be more chewy.. For those people who like chewy cookies like me.. But this recipe is originally suppose to be chewy rite?? Haha.. I dunno.. I shall experiment again..to bake right after making it.. see whether it's chewy or slightly crunchy?? But the recipe calls to chill the dough though.. But never state how long.. haha..


The Chewy (taken from http://www.therepressedpastrychef.com/)
(my notes in red)

2 sticks unsalted butter
2 1/4 cup bread flour
1 tsp kosher salt (I used normal salt)
1 tsp baking soda
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 egg yolk
2 tablespoon milk
1 1/2 tsp vanilla extract
2 cups semisweet chocolate chips (or any other toppings you have in mind)

1. Heat oven to 375 deg F (~175 dec cel)

2. Melt the butter in a heavy bottom saucepan over low heat. Sift together the flour, salt and baking soda and set aside.

3. Pour the melted butter in the mixer's work bowl. Add the sugar and the brown sugar. Cream the butter and sugars on medium speed.

4. Add the egg, yolk, 2 tbsp milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.

5. Stir in the chocolate chips. (I used cranberries and white chocolate AND cranberries and chocolate chips)

6. Chill the dough, then scoop onto parchment-lines baking sheets, 6 cookies per sheet. (The dough will be kinda soft, more to batter. Just use spoons to scoop them and pressed them down abit. The batter will spread but not that much). Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheets for even browning.

7. Cool completely and store in an airtight container.

~Don't you love the life you killed..
The priest if on the phone
Your father hit the wall
Your ma disowned you..~

Cookies and Cream Cupcakes

I decided to make this cupcakes cos it sounded so nice when I read it.. I knew I had to try it for myself.. It uses a cake pre-mix.. Just an advice from my experience is that I bought angel food cake mix at first.. It was on discount.. but it had almond after taste.. And I don't like almond.. Hmm. So I did it the 2nd time cos my sis ordered this cupcakes from me.. I used the normal white cake mix and I thought it tasted much better and softer.. Hence, I deduced that Angel Food cake is somehow different from normal cake.. hehe.. Do i sound bimbotic? Hmm..

Cookies and Cream Cupcake (taken from http://howtoeatacupcake.net/)

30 oreos cookies

1 package (18.25 ounces) plain white cake mix
1 cup sour cream

1/2 cup vegetable oil
3 large eggs

1 teaspoon pure vanilla extract

1. Place a rack in the centre of the oven and preheat the oven to 350 deg F (~175 deg cel). Line cupcake cups with paper liners. Set the pans aside.

2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed ziplock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside. (Just keep more Oreos on hand cos the quantity varies depends on the size of your cups. My aluminium cupcake tin was able to produce around 35-40 cupcakes. And if course if you prefer more Oreos in your cupcake or frosting, you can always crush more)(Oh yeah, I prefer the cupcakes without the cookie base though. So it's all your preference)

3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lines cupcake cup, filling it 3/4 full. You will get between 22 and 2 cupcakes; remove the empty liners, if any. Place the pans in the oven. (I fill till quite full cos this cupcake recipe doesn't rise that much)

4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Store these cupcakes in a saver or under glass dome, at room temperature for up to 3 days or in a refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them in a aluminium foil or in a cake saver and freeze for up to 6 months. Thaw the cupcakes overnight in the refrigerator and top with cookie crumbs before serving.

Cookies and Cream Frosting

(I halved the recipe of the frosting for the recipe above cos I didn't want too much frosting. I think it was just nice cos my 'customer' don't like too much sweet stuff)

1/2 cup (1 stick)(~110g) unsalted butter at room temperature

1 3/4 cup confectioner's sugar, sifted

a pinch of salt

1/3 cup whipping cream

1/2 tsp vanilla extract

remaining crushed oreos

Mix together butter, confectioner's sugar, and a pinch of salt until it's creamy. Increase you mixer speed to high and beat until light and fluffy. Add whipping cream and vanilla. Beat until smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes.

I think this cupake is good for those who doesn't like cupcakes that are too sweet.. It soft and interesting really.. A lot of people liked it.. Especially the cook's sister.. :) Im very happy as this was my 2nd paid order so far.. But I think for a simple recipe, it is one of the more expensive cupcakes that I made because the ingredients cost a bit higher than other cupcakes.. :)

~Say my name say my name

When no one is around you

Say baby I love you~