{Birthday Special} Sweetheart Cuppies of my Sweetheatt

Finally, I attempted cupcake deco with buttercream after many moons. I have never liked buttercream as I find it too sweet and too rich, bad for my weight control and also against my wish to allow the Little Ones to have so much sugar intake. However, since they are both above 2yo now I am ready to get loosen up.

As my little bunny's birthday is coming up soon, and I have already got her birthday dress ready, I decided to try out some cupcake decorating today, with homemade buttercream. Ah,  they turned out beautiful, don't they? :)

Cuppies design by PH @ food4littleones

My little handsome were so excited when the cuppies were done, kept asking if he can bring them to the school tomorrow, "they are so cute, Mommy, how did you learn to make all these?". Awww.. worth the effort to just hear him saying these. Yes, I'm a shallow mom. ;-)

Love this Ballerina Cuppie using Eccentric pink coloring, I am going to make a few of them in different shade of pinks. They are easier than it seems when crafted with fondant. I used letter "V" for the bodice and cut out a circle using the kid's cup, then created some ripples with the help of a toothpick. Join both piece with some sugar water and ta-da, the ballerina cuppie is ready!

Ballerina Cuppie

The Heart of the Ocean, another of my favorite. The contrast of the color turned out exactly as I expected. I used Navy Blue color for the ocean effect and Drop Flower tip.

Heart of the Ocean Cuppie

The Sweetheart Cuppies Trio for my little girl.. My duo absolutely love the sprinkles and little hearts. In fact 2 of these were gone right after my photo-shoot. I had to constantly keep an eye on my little girl as she had been eyeing on the ballerina cuppie the whole time! 

Sweetheart Cuppies Trio, in Eccentric Pink

The Little Fish & Little Star Cuppies, easy peasy deco using fondant but huge on cuteness effect. I'm not quite satisfied with the yellow color, so will have to fine-tune these later. All these are fondant cut out using cookie cutters.

Little Fish & Star Cuppies

Lovely cuppies, which are your favourites?

I have yet to finalise which designs to used for my little C's birthday party, but the ballerina is definite in my pick! ❤️

Almost forgotten. For anyone interested to try out some homemade buttercream, here's the simple recipe I used  from "Fabulous Party Cakes and Cupcakes", I got this book from Times book store quite some times back. I have reduced the amount of sugar used by 50% and it turned out just nice.

Simple Buttercream Recipe

• 250g unsalted butter (room temperature)

• 250g icing sugar (original recipe used 500g)

• 1 teaspoon vanilla extract

• 1 tablespoon hot water 

To make, just soften the butter in the mixer on medium speed for about 3 minute - until it is soft and creamy, then add the rest of the ingredients and mix on high speed to 5-10min until the texture turns pale white and really smooth. Your buttercream is ready!

This is enough to decorate the 12 -14 medium size cupcakes depending on your design. In my case, I still have some left over after decorating the 16 cuppies.

If there is any leftover, just store them in airtight container or cover with cling foam and place in fridge (good to keep up to a week) or freezer compartment (up to a month)

Happy cake decorating!  ❤️

Cupcakes in Ice Cream Cones 冰筒小蛋糕

I'll be attending a small potluck party with my duo, so was scratching my head on what to prepare, something that will be different from the usual party food and yet not too time consuming.

So I flipped through my recipe books for idea and found a particular one that is easy to make but with stunning result.

The outcome - cupcakes in ice cream cones, in chocolate and vanilla flavor.

Ice Creams in a Box

"Chocolate ice cream"

"Vanilla ice cream" with heart sprinkles

Interested to make some too? Just read on..


Preparation Time: 30min
Cooking Time: 25min
Decoration Time: 10min
Serving for: 12 cupcakes
Utensil / Tools needed: Mixer, 12 hold cupcake tin, spatula, measuring cups

Ingredients:
Refer to the my orange chocolate marble cake recipe here
12 flat bottom ice cream cones

For decoration:
- 500gm butter cream
- 2 table spoons cocoa powder
- Mixture of sprinkles, chocolate chips and pearl balls for topping

Alternatively, you can prepare DIY Butter Cream (mixer required):
- 300gm icing sugar (original recipe calls for 500gm but that's really too sweet)
- 250gm unsalted butter, soften to room temperature
- 1 teaspoon vanilla essence
- 1 teaspoon warm water (optional)


Recipe for butter cream modified from "Fabulous Party Cakes & Cupcakes".



Step-by-Step Guides:

1. Preheat oven to 150c.

2. Scoop 2 spoonful of batter into ice cream cone or until 2/3 full, place them into cupcake holder tin and bake for 25min in the medium rack or until fully rise. Prepare buttercream while waiting the cakes to be ready.

3. If you choose to DIY, whisk butter and sugar together in a clean bowl until fluffy, then add the vanilla essence and water (add water if the mixture is too thick). Whisk on medium speed until you get a creamy white texture.

4. Scoop few spoonful of the buttercream into a separate bowl and mix evenly with the cocoa powder - now you get chocolate flavored buttercream.

5. Let the cupcakes cold on a rack. Start decorating the cupcakes by spreading a generous layer of buttercream, then sprinkle with chocolate chips, rice sprinkles or pearl balls. Let the cream hardened (preferably Aircond room in you live in hot climate like me) before serving them.

That's it, your cupcakes in ice cream cones are ready, now go and impress your friends and family! ;)

A week later, I made these bunch of birthday cupcakes for grandpa's birthday. Same ingredients, same method, different presentation. The only extra is some fondant and modelling tools.

Note:
Since the buttercream topping is rather sweet, I would suggest not to make this on regular basis, too much sugar may cause a child to be hyper active.

Unfinished buttercream can be kept in box and stored in fridge up to a week.

Fluffy Almond Cupcakes 松软杏仁小蛋糕

I have always fancy soft and fluffy pastries and desserts, be it chiffon cake, pudding, tiramisu or taufufa (sweetened bean curd), so I have always been on the hunt for such recipes. After trying various different recipes from cookbooks & online websites, I finally found one cupcake recipe that is exactly to my liking, my little boy actually had 4 in a day!

This is a really simple recipe with easy to find ingredient, just skip the almond flakes if you do not fancy or can't find it.

Fluffy Almond Cupcakes in Colorful Molds

Preparation Time: 25min
Bake Time: 18-20min
Serving: 12 medium size cupcakes
Suitable for: 2 years+

Ingredients:
- 3 egg yolks
- 1 whole egg (I use A grade egg)
- 50 gram cake flour (or super-fine flour), sifted
- 50 gram vegetable oil
- 3 egg whites
- 50 gram castor sugar or brown sugar
- a pinch of salt

Equipment needed:
1. A 12-hole baking tray line with cupcake paper
2. A hand whisker or mixer
3. A rubber spatula for folding the egg mixture (flat surface)

Step-by-Step Guides
1. Heat up the oven at 160C / 180C (gas/fan).
2. Whisk egg yolks & whole egg in a large bowl until fluffy, add in the sifted cake flour and oil gradually until well mixed. Set aside.
3. using a clean bowl and whisker, whisk the egg whites in a quick circular motion until it is really stiff (in white foam & will hold the shape even when you turn the bowl upside down). If using electric mixer, make sure you set to high speed.
4. Add in salt & sugar gradually into the egg white, continue whisking to mix well and till stiff.
5. Using a rubber spatula, slowly fold the egg white into the flour mixture. Take a big scoop one at a time and fold really slowly into the flour mixture. Slow & steady motion is the key, you don't want to create any bubble now.
6. Once the mixture is done, scope them into the baking tray. Fill up to around 60% full.
7. Sprinkle with some almond flakes or chocolate chips on top (or any other nutty toppings of your liking).
8. Bake in the oven for 18-20 minutes until the cupcake has risen with a nice golden top.
8. Done!

Let the cupcakes cool on a rack before serving, it is so aromatic and I simply love the crunchy roasted almond!


Useful Tips!
1. To get a successful egg white whisk, ensure you use eggs at room temperature (soak them in warm water if you used them right from fridge). Besides, your whisker and bowl must be clean from water & oil.
2. Replace almond flakes with chocolate chips if you have little ones with a sweet tooth. They will love this :)
3. Some kids maybe allergic to nuts, if this is the first time your little one having almonds, do watch out for potential allergic symptom, such as rashes.


Some "ice cream" cones for you? ;)

My little boy enjoys helping me in the kitchen so lining up the cones is one fun task for him...