Tapai (fermented cassava) Cupcakes

Yield 15 small cupcakes
Ingredients:
113 g unsalted butter (8 tbs) or 1 stick
Pinch of salt
120 g granulated  sugar
1 tsp pure vanilla extract
175 g eggs (about 3 medium size eggs)
250 g Tapai (fermented cassava)
95 g all purpose flour
3/4 tsp baking powder

Method:
1. Preheat the oven to 170 C.
2. Mix the flour and baking powder, shift them.
3. In a bowl, add salt, cream the butter, add in sugar, vanilla and whisk for a minute or so to blend .
4. add in egg one at a time whisk it until just combine, continue with the rest of the eggs.
5.fold in tapai (fermented cassava) when it is incorporated, fold in  half of the flour, until it just combine, continue with the rest of the flour.
6. Scrape the mix into the prepared cupcakes , bake for about 15-20 minutes or until the top of the cake is golden brown and a wooden sate stick inserted deep into the centre comes out clean.

Sea-salt caramel Vanilla cupcakes

Recipe adapted from cupcake cookbook, Yield 22 cupcakes (BAHASA KLIK SINI)

Ingredients:

for the cupcakes:
340 g plain flour
    8 g baking powder
200 g unsalted butter, room temperature, cream at low speed with 1/2 tsp salt about 5 minutes, or till light n fluffy
300 g castor sugar, seperated into 50g and 250 g
    4 egg white
    5 yolks
  20 ml vanilla extract
240 ml fresh milk

For the sea-salt caramel Click HERE

1. Preheat the oven to 200 C
2. sift together 3 times, the flour and baking powder
3. Using an mixer, beat the yolks for one minutes, add in 250 g castor sugar and vanilla extract, continue  with high speed until the mixture is pale yellow, thick and form a ribbon. When the beaters are lifted, a bit of the mixture falls from it and form a ribbon which slowly dissolves on the surface.
4. in another mixer, beat the egg white for 1 minutes, on high speed, add in 50 g sugar, beat until it reach soft peak.
5. Fold the egg white into the yolk, fold a third of the flour mixture until just combine, fold in the second third of the flour , spoon a third of this mixture  and fold into  the prepared butter.
6. Pour the whole mixture to the egg mixture, fold in half portion of milk until combine, continue with the other half portion of milk, fold it, add the remaining third of the flour.
7. Spoon mixture into cupcakes papers, about 3 quarters full. bake for 18 minutes (in my oven) , or by inserting a fine skewer into one of the cupcakes, and it comes out clean, remove the cupcakes n cool on a cooling rack for at least one hour before frosting with sea-salt caramel.

Brownies cupcakes

If you are looking for not that moist brownies, try this one yield 10 cupcakes (44 X 35 mm souffle cup) Ingredients:
2 eggs (55 g each including shell)
150 g coarse sugar
70 g butter
30 g Hershey semisweet chocolate chips
1/4 tsp pure vanilla
70 g all purpose flour
50 g cocoa powder
method :
1. add the chocolate chips and butter to the bowl and set it over a pan of steaming water. Keep stirring until the chocolate chips melted. Set aside the bowl, and let cooled.
Preheat the oven at 170 C

2.combine all purpose flour with cocoa powder,sift twice.

3. Break the eggs into bowl of electric mixer, under medium speed, beat for 3 minutes ,add in the sugar and pure vanilla, continue beating with high speed for another 10 minutes, or until it reaches the ribbon stage.

4. fold in 1/2 part of the combined flour into the egg mixture

5. spread about 1/3 part of the #4 into the melted chocolate chip mixture

6. fold the #5 mixture back into the remaining 2/3 part batter

7. stir in the remaining 1/2 part of flour mixture

8. pour into 10 pcs of prepared souffle cup, bake for 12 minutes, or until a skewer inserted comes out just clean. Remove from oven. leave to cool and

Nutty Brownies Cupcake

Adapted from Linda Collister's recipe book.
Yield 24 small cupcakes.

Dikutip dan disesuaikan dari buku resep Linda Collister
Menhasilkan 24 cupcakes ukuran kecil.

You need:
100 g Valrhona 70% chocolate
115 g unsalted butter
200 g light brown sugar
1 tbsp Vanilla essence
4 Eggs yolk ( 60-65 g each with shell)
2 eggs white(60-65 g each with shell)
1/2 tsp salt
100 g all purpose flour
1 tsp baking powder
15 g Valrhona Cocoa powder
100 g Pecan, chopped and toasted for 15 minutes at 170 degree Celsius
50 g Dried raisin, simmer in boiling water for about two minutes, drained and powder with 1 tsp all purpose flour, to prevent the fruits sinking during the baking process.
24 small size cupcake holder.
Bahan2:
100g Coklat 70% Valrhona, atau coklat kualitas baik.
115 g mentega tawar
200 g gula pasir coklat muda, atau yang tidak di putihkan.
1 sdm esen vanila murni.
4 kuning telor ( diambil dari telor ukuran 60-65g ditimbang dengan cangkang)
2 putih telor kocok tersendiri ( telor ukuran 60-65 g)
1/2 sdt garam halus
100 g tepung serba guna
1 sdt tepung baking powder
15 g bubuk coklat Valrhona, atau bubuk coklat kualitas baik lainnya.
100 g pecan, cincang kasar, boleh di ganti dengan Walnut atau almond, jika susah mendapatkan pecan. panggang 15 menit di oven dengan suhu 170C, atau sangrai di atas panci jg boleh
50 g kismis, godok di air mendidih selama 2 menit, tiriskan, dan bedakin dengan 1 sdt tepung serba guna , tujuannya agar buah tidak tenggelam ke dasar adonan saat proses pembakaran.
24 wadah cupcakes kecil.

Method:
1. Preheat the Oven at 180 C.
2. double boil chocolate and unsalted butter, stir until it melt.
3. shift together, all purpose flour, baking powder and cocoa flour, set aside.
4. Beat the yolk for 1 minutes at low speed, then add in the light brown sugar and vanilla essence, increase the speed to high, mix for 10 minutes.
5. Beat egg white , add in salt, beat until stiff.
6. Fold into egg mixture.
7. Fold in half of the flour mixture, remember to start with flour and end with flour too.
8. Fold in half of the chocolate mixture, pecan and raisin.
9. Continue fold in the balance amount of chocolate mixture, pecan and raisin, end with 50 g of flour mixture. Do not over fold!
10. Bake in the preheat oven for 15 minutes. Don't over bake them remove from oven, leave to cool. Serve with a scoop of Vanilla ice-cream.

Caranya:
1. Panaskan Oven hingga temperatur 180 derajat Selsius
2. Stim coklat dan mentega tawar, aduk2 hingga mencair
3. ayak bersama, tepung serba guna, baking powder dan bubuk coklat.
4. Kocok dengan mixer, kuning telor selama 1 menit kecepatan rendah, lalu masukkan esen vanilla dan gula, kocok dengan kecepatan tinggi selama 10 menit.
5. Kocok putih telor dan garam hingga kaku.
6. campurkan putih telor kedalam kuning telor
7. campurkan 1/2 bagian dari tepung, aduk /gerakan melipat, ingat untuk selalu memulai dengan campuran tepung dan tutup dengan campuran tepung.
8. aduk kedalamnay masing2 setengah bagian dari larutan coklat, pecan dan kismis.
9. lanjutkan dengan sisa 1/2 dari larutan coklat, pecan dan kismis, terakhir 50 g tepung serab guna. Ingat jangan aduk berlebihan.
10. Panggang di oven yang telah di panaskan terlebih dahulu, selama 15 menit, jangan panggang kelamaan, keluarkan dari oven, biarkan suhu menurun, n sajikan dengan es krim Vanila

Banana Blueberries Muffins, Banana Chocolate chips Muffins

Adapted from Smitten Kitchen

Makes 12-13 Muffins
You need :
71 g unsalted butter
75 g coarse sugar
1 large egg
200 ml sour cream

Dry ingredients:
191 g all purpose flour,
7 g baking powder
1 g baking soda
2 g salt

300 g ripe banana, Puree
75 g chocolate chips
125 g fresh blueberries

Method :
1. Preheat Oven to 190 degree Celsius. Line 12-13 paper souffle cups.
2. Prepare all the ingredients.
3. Mix and sift together all dry ingredients
4. coat Blueberries with 1 tsp of all purpose flour, to prevent it from sinking at the bottom. Do the samething to the chocolate chips
5. Cream the butter for 5 minutes at low speed , add in sugar. Continue with high speed until light and fluffy about 20 minutes.
6. Add in egg mix well.
7. Fold in half of dry ingredients, fold until combine, add in half sour cream, fold well, add in Banana puree, fold well.
8. Fold in the other half of sour cream, fold well, follow by the other half of banana puree, last fold in the dry ingredients left
9. Divide the batter into to equal portion, add one part with coated bleuberries, and the other with coated chocolate chips
10. Fill 3/4 batter into your paper souffle cups
11. Bake for 20 minutes or until a fine skewer inserted into the centre of muffins comes out clean.
12. Remove muffins from trays and cool on a wire rack.

Resep di adaptasi dari Smitten kitchen
Muffin yang sangat di nikmati anak2ku
menghasilkan 12-13 cupcakes.
bahan2 :
71 g mentega tawar
75 g gula pasir
1 butir telor ayam ukuran besar (60-65 g)
200 ml sour cream

bahan2 kering:
191 g tepung terigu biasa
7 g baking powder
1 g baking soda
2 g garam

300 g pisang matang, gunakan pisang barangan atau pisang raja, haluskan.
75 g coklat butir
125 g blueberries segar

Caranya :
1. Panaskan Oven hingga 190 derajat Selsius
2. timbang semua bahan2.
3. campur semua bahan kering dan ayak.
4. taburkan sedikit tepung terigu ke blueberries, tujuannya agar buah tidak tenggelam ke dasar kueh saat di panggang, lakukan hal yang sama untuk coklat butir.
5. Kocok mentega dengan kecepatan rendah selama 5 menit, lalu masukkan gula dan kocok selama 20 menit dengan kecepatan tinggi, hingga adonan enteng dan pucat.
6. tambahkan tegor kocok hingga rata.
7. gunakan sendok kayu, lipat 1/2 bagian dari bahan kering ke dalamnya, lipat hingga rata, lalu di ikutin dengan 1/2 bagian sour cream, aduk hingga rata, 1/2 bagian pisang halus, aduk lagi hingga rata.
8. masukkan sisa 1/2 bagian dari sour cream, aduk lagi, di ikutin dengan pisang halus, aduk lagi, terakhir masukkan sisa 1/2 bagian dari tepung. aduk hingga rata .
9. Bagi adonan dalam 2 bagian yang sama besar, lalu campur satu bagian dengan blueberries, dan bagian lain dengan coklat butir. aduk hingga rata.
10. isi dengan volume 3/4 kedalam cetakan cupcakes kertas sekali pakai.
11. panggang selama 20 menit, atau hingga bagian atas kueh berwarna coklat keemasan atau saat menarik kembali tusuk sate yang di tusuk ke tengah kueh, bersih dan tidak ada cairan yang menempel.
12, keluarkan dari loyang, dan biar kan dingin.

Banana Brownies cupcake

yield 12 cupcakes
Notes : you don't need to use a very high tech mixer, just a normal low price mixer can do.
to have lovely cake texture, fold in half of dry ingredients altenately with half of wet ingredients. Dry ingredients first and last.
always preheat the Oven
Prepare your baking tin, placed your cupcakes paper.

you need:
120 g semisweet Hershey's chocolate chips
60 g unsalted butter
200 g very ripe banana, cut into cube of 1x1 cm
3 small size eggs ( 45-50g each ) at room temperature
100 g coarse sugar
100 g all purpose flour sifted
5 g baking powder.

method :
Preheat Oven to 150 Degree Celsius
1. Melt chocolate and butter in a heat prove bawl, over simmering water, stir until the mixture is smooth, set aside let it cool. then add in the cubed banana.
2. combine baking powder and all purpose flour, shift.
3. mix 3 eggs in low speed for 5 minutes, add in sugar. increase the mixer's speed to high and mix for 20 minutes, up to ribbon stage.
4. take two spoons full of eggs mixture into the chocolate mixture, fold.
5. Fold half of the flour mixture into the eggs mixture, follow by half of the chocolate mixture.
6. Fold in the remaining chocolate mixture, follow by the other half of flour mixture
7. Spoon batter into cupcakes papers, filling each about 3/4 full, bake for 30 minutes, or until a fine skewer inserted comes out clean. Remove cupcakes from the tray and let it cool for 30 minutes.
8. Stored in an airtight container.

menghasilkan 12 cupcakes.
Catatan : jika belum memiliki mixer, tidak perlu beli yg harga mahal, gunakan mixer biasa yang harga murah juga bisa.
untuk menghasilkan tekstur kueh yg enak, lipat (gerakan dari tengah ke luar secara memutar satu arah dengan sendok kayu atau sendok silikon) 1/2 bagian bahan2 kering dan 1/2 bagian bahan2 basah secara bergantian, selalu mulai dengan bahan kering, dan di akhiri juga dengan bahan kering.
bahan2 kering harus di ayak.
Panaskan Oven terlebih dahulu sesuai temperatur yg di tentukan.
siapkan loyang dan kertas2 cupcakes tersusun rapi didalamnya.

Bahan2:
120 g semisweet chocolate chips merk Hershey's, boleh substitusi dengan merk apa saja.
60 g mentega tawar (unsalted butter)
200 g pisang matang, iris kotak ukuran 1 X 1, boleh pakai pisang ambon, atau pisang raja.
3 butir telor ayam, ukuran kecil, satunya kira2 40-45 g
100 g gula pasir
100 g tepung terigu serba guna
5 g baking powder

caranya :
Panaskan Oven hingga 150 derajat Selsius.
1. campurkan coklat dengan mentega dalam satu mangkok tahan panas, lalu stim di atas air mendidih, jangan masak coklat langsung di atas api. Aduk hingga tercampur rata dan larut, sisihkan. begitu sudah dingin masukkan potongan pisang kedalamnya.
2. campurkan baking powder dan tepung terigu, lalu ayak!
3. kocok 3 butir telor dengan kecepatan rendah selama 5 menit, lalu masukkan gula pasir, naikkan kecepatan mixer ke maksimum, dan kocok kira2 20 menit, atau hingga mencapai kondisi adonan kita angkat jatuhnya membentuk pita di atas campuran lain, dan tidak hilang bentuk pitanya .
4. ambil 2 sendok telor yg selesai di kocok tadi, campur ke dalam coklat, lipat hingga rata.
5. lipatkan 1/2 bagian dr campuran tepung, kemudian di ikutin dengan 1/2 bagian campuran coklat.
6. masukkan 1/2 bagian sisa campuran coklat, di tutup dengan sisa 1/2 bagian campuran tepung
7. isi kertas cupcakes dengan 3/4 adonan , pangang kira2 30 menit, atau saat test dengan tusuk sate, keluar bersih tanpa ada cairan basah menempel. Angkat segera dan sishkan selama 30 menit.
8. untuk menyimpan, selalu menggunakan toples kedap udara. Selamat menikmati.