Wednesday, January 18, 2017

Marble Rainbow Cupcakes

Take a break from baking Chinese New Year cookies and bake a simple sweet cupcake for my little girl 7th birthday! With plenty of leftover egg whites after baking cookies, this white cake base recipe from Baking Taitai  comes in handy! Instead of using vibrant rainbow colours, I chosen pastel shades for this marble rainbow cupcakes. It turned out so sweet and pretty, perfect for my sweet little gal!!! ^0^

closer look....ooh loving the swirl of smooth and silky buttercream sitting on the pretty marble cupcake ^0^

Marble Rainbow Cupcakes
Ingredients (10 cupcakes)
  • 150gm unsalted butter
  • 200gm fine sugar
  • 90gm egg whites
  • 1.5 tsp pure vanilla extracts
  • 280gm cake flour
  • 2.5 tsp baking powder
  • 240ml milk
  • wilton food colouring gel (pink, yellow, blue, green)
  • basic American buttercream for frosting
  • rainbow sprinkles for decoration

Like the simple and effortless of marbling the cuppies. Just scoop in teaspoon of tinted cake batter randomly into lined cup cases. No need swirling, just gently tap the cases to remove air bubbles before popping them into the oven. 

  1. Sift flour and salt. Set aside.
  2. Using a electric whisk, cream butter and sugar until light and fluffy.
  3. Beat in egg whites gradually until well combined. Mix in vanilla extract.
  4. Add in 1/3 of the flour and beat briefly, alternate with 1/3 milk. Repeat with flour and milk mixture until a smooth batter is form. Do not overmix.
  5. Divide mixture into 4 equal portions, approx 240gm each.
  6. Add 3 drops food colouring into each bowl and mix well. 
  7. Scoop tsp of each coloured batter into lined baking cups (3/4 cup full)
  8. Bake in preheated oven at 160 deg cel for 25 mins or until a skewer inserted comes out clean.
  9. Cool completely before frosting.
After baking....nicely puffed up to the rim! Looks pretty even without frosting! 

Basic American Buttercream
  • 125gm unsalted butter, room temperature
  • 250gm icing sugar
  • pinch of salt
  • 2 tsp raspberry extract (or use vanilla extract)
  • 3 tbsp milk

  1. Using a electric whisk, beat butter till fluffy.
  2. Beat in icing sugar, in batches, together with salt, raspberry extract and milk. Beat on high speed for 5 mins till mixture is pale and fluffy.
  3. Use immediately or store in fridge for 2 weeks in an air-tight container. Re-whip before using.
* After frosting the cupcakes, store in fridge if not consume immediately. To serve just thaw in room temperature for about 15 mins. 

Wednesday, December 28, 2016

Braised Lamb Leg in Red Wine

Thanks to Pure South New Zealand Asia for the giveaway contest, I've won a huge frozen lamb leg!! I rarely eat mutton and not to mention cooking it at home. So this will be my maiden lamb leg cooking attempt! 

When I first received the frozen lamb leg, I was really clueless on how to prepare it. After googling on some recipes, I've finally decided to use braising method. Similar to beef stew, I guess braising the lamb leg in red wine sauce should not fare too badly.

  • 1 bone-in lamb leg, approx. 2.5kg
  • 2 cups red wine
  • 2 cups chicken stock
  • 1/4 cup tomato paste
  • 2 x 400gm cans chopped tomatoes
  • 1 large onion, chopped
  • 10 cloves garlic, chopped
  • 10gm fresh thyme
  • 10gm fresh oregano
  • 10gm fresh rosemary
  • salt and black pepper to taste
Season the thawed lamb leg with salt & black pepper

  1. Thaw and rinse the lamb leg thoroughly. Pat dry with kitchen paper. Generously season with salt and freshly ground black pepper. 
  2. Place a large oven proof casserole over the stove and heat up 3 tbsp oil. Add the lamb and sear each side until brown on both sides.
  3. Add in chopped onion and garlic and saute till fragrant.
  4. Pour in red wine, stock, chopped tomatoes and fresh herbs. Cover and bring it to a boil. Turn off heat.
  5. Preheat oven at 160deg cel. Place the casserole into the oven and cook for 1 hour. After 1 hour, remove casserole from oven. Gently turn over the lamb. Cover and return to oven and continue to cook for another 2 hours.
  6. Remove casserole from oven. Carefully transfer the braised lamb leg into a serving dish, cover lightly to keep it warm. 
  7. Place the casserole over stove, remove the herb sprigs, skim off excess grease and reduce the sauce till thick. Season with salt and pepper to taste if necessary.
  8. Spoon the gravy over lamb leg and serve.

Pan seared till browned on both sides before pouring in chopped tomatoes, tomato paste, red wine, chicken stock and fresh herbs.

This is how it looked after 3 hours of braising. 

Really tender meat after hours of braising! My 2 kids whom first time tasted lamb meat all approved of this dish! 

In another 3 days time it will be 2017!! I hereby wish all readers a Happy New Year!! Kids will be returning to school soon and time to prepare for the coming Chinese New Year.  My blog will be resting for a couple weeks and will be back with more awesome cooking/bakes....stay tune! 
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