Tuesday, May 31, 2011

My Strawberry Surprise Cupcake/Cake

Strawberry Surprise Cupcakes
Cik Ngah really love these cupcakes, so delicious for those who love a richer flavoured cakes. In this case the taste of coconuts and nuts with strawberry dominating the flavour..!
Cik Ngah found the recipe on the net when Cik Ngah was googling for Strawberry cake and cupcakes recipe.

Cik Ngah had actually baked these cupcakes twice! The cake version Cik Ngah baked for a dear friend's birthday and had actually received order for these cupcakes! Here is the recipe:

The cake version....
1 box white or yellow cake mix (approx. 18lbs)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh strawberries 
1 cup chopped pecans/macadamias
Strawberry Cream Cheese Icing
200g cream cheese, room temprature
50g butter, room temperature
The cake ingredients......
1 teaspoon vanilla
1/2 cup chopped pecans/macadamias (optional)
1/2 cup strawberries, mashed (drain and reserve juice)
4 cups sifted powdered sugar
  1. Mix cake mix with strawberry flavored gelatin. Add oil, eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. 
  2. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done...(I used loaf pan!)
  3. Or you can bake as cupcakes, use icream scoop to spoon the batter into cups.
  4. To make the frosting, cream together cream cheese and butter; mix in vanilla and powdered sugar until firm but spreadable.
  5. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top. 
  6. Store cake in an airtight container or wrapping; refrigerate.

Fresh from oven...

Monday, May 23, 2011

Winner Domestic Diva Awards 2010 ''Best in Home & Food"

Best Butter...
Cik Ngah had surely missed the issue of The Malaysian Women Weekly magazine which list the Winner of Domestic Diva Awards 1020 " Best in Home & Food". When Cik Ngah bought May 2011 issue, there is an advert by SCS Butter that they won the butter category. So now for baking using butter Cik Ngah know that SCS is the chosen one!

So Cik Ngah googled for other categories and only found a few, which Cik Ngah gonna list here in my blog!!.

1) Best Ready to Eat Frozen Meat - Ayamas Golden Nugget 

2) Best Processed Meat - AYAMAS Chicken Frankfurter Cheese

3) Best Ready to Eat Canned Food - Ayam Brand Tuna

Those were the only items Cik Ngah found on the internet!!! And Cik Ngah also found the similar award by Singapore Women Weekly magazine;

1) Best Cooking Oil - Naturel Sunflower Oil (2011)

2) Best Olive Oil - Naturel Pure Olive Oil (2010)

3) Best Fish Sauce - Knife Thai Fish Sauce (2011)

Cik Ngah would love to find out more of the winners.....

Monday, May 9, 2011

My Cofeemate Bun

My Cofeemate Milk Bread!
Cik Ngah was tempted to make this bun after reading Cik Ngah's friend's blog about Pain-au-lait recipe. The name sound interesting and it is actually milk bread.

Since Cik Ngah did not have milk, Cik Ngah replaced the milk with Cofeemate! One more thing, Cik Ngah not sure how to cut the dough, so I made my own version and they turned out as in the picture!.


Too golden???.....

200g All purpose flour
30g Rose flour
(or 230g All purpose flour)
60g Bread flour
125g 'Cofeemate Milk'
(50g Cofeemate + enough warm water to make 125g)
1/2 packet Instant yeast Mauripan
1 egg
1/4 teaspoon salt
50g brown sugar
Good to eat while thare are still hot..
60g vegetable oil

Pearl sugar, for sprinkle at the top

  1. Slightly beat the egg with the salt.
  2. Put all ingredients in the BM, select dough and wait till the cycle finish!
  3. Preheat the oven to 210°C
  4. Gently press down the dough and cut the dough into 15 pieces, let the dough rest for 15 minutes. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.
  5. Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes.
  6. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough. 
  7. Sprinkle the pearl sugar on top.Bake for 10-12 minutes, or until the bread is golden.