Hearty Bakes

Green Peas Cookies

2013-02-07T10:44:00.000+08:00

Green Peas Cookies

Ingredients:
130g fried green peas (grinded finely)
* i added another 20g and grinded it coarsely (this adds crunch to the cookies)
150g Plain flour
130g Icing sugar (I reduced to 100g)
100g oil
1/4tsp Salt

Method:
1. Preheat oven to 170C
2. Place all the ingredients except oil into a mixing bowl and mix it well.
3. Add in oil, combine to form dough
4. Roll dough into small balls about 10g each and place them on baking tray.
5. Bake for about 15 - 20 mins or till cooked.
6. Cool completely before storing the cookies

Recipe adapted from "New Year Cookies" by Alan Ooi
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

back in action!

2012-10-25T11:46:00.001+08:00

where should i start?
ok, from where i left behind since..
It has been a long & dreadful October! being home-bound during examination period is NO joke!
days without baking is way NO fun! Unbearable if i may put it.
Nevertheless, i'm glad its over! Finally! *throw caps in the air*

this is a very delicious bread. You gotta try it!

fluffy bread topped with sweet-sour blueberry compote

& the fragrance of the buttery streusel & nutty almond is oh-soo-good!

Blueberry Streusel Bread

recipe adapted from: Home Baking 星期天的烘焙時光

for the bread:

Bread flour 170g

Cake flour 30g ( Plain flour works fine too)

yeast 4g

sugar 50g

unsalted butter 35g

egg 25g

milk 90g

for the streusel:

Plain flour 45g

Almond powder 45g

brown sugar 45g

unsalted butter 30g (chilled & cubes)

1 egg yolk

blueberry compote 200g

preparation for the streusel:

sieve & mix plain flour and almond powder with brown sugar. Add in the chilled butter cubes. Use a spatula or fingers to mix it well. Add in yolk to combine into crumbly streusel.

Method:

1. Combine bread flour and cake flour and sugar in a bread beater, mix well. Add in egg, yeast and milk, knead for about 15 mins or till a dough is formed. Last, add in unsalted butter, beat till the dough is smooth and elastic to the touch.
2. Leave dough in a big bowl, covered with a damp cloth or cling wrapped the bowl. Proof in a warm place for 30 minutes or until double in size.
3. Knead and round dough into ball shapes. Flatten and roll out dough to square or rectangular shape. Place on a greased tray. Proof for about 45minutes or double in size. Spread the blueberry compote on and Sprinkle the streusel toppings on the surface.
4. Bake in a preheated oven at 190deg C for 20minutes till golden. Cool well on a wire rack.

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prior to this period, i managed to bake two birthday cakes for my buddies

whom one adores Chip & Dale while the other, Bad Badtz Maru.

Have a Happy holiday ahead!

书中自有黄金屋

2012-09-21T10:41:00.001+08:00

个人有个习惯，喜欢出国前买本书留至在旅途中阅读。这次买了两本。被书中温馨的照片深深吸引，不仅是食谱，诱惑的甜点，对于喜欢旅行的我对书上作者分享个地的一些面包探险让我忍不住开始翻阅，读了起来。也成了我爱不释手，隨时隨地一取就读的好书。
陆续也做了几道从书中所取的食谱。接下来会和大家分享。
先来个牛油曲奇，特地做给我家喜欢吃牛油曲奇的老大。
好书推荐:
作者: 鄭榮仙
Home Baking 星期天的烘焙時光

Cafe Brunch 星期天的料理時光

好友Happy Home Baking 最近也尝试了书中的两道食谱 here and here. 让我们快过去她家欣赏她漂亮及喷香的作品。同时也让我们一起沉迷在书中那甜美香濃的魔法吧！

Butter Cookies

105g Unsalted Butter (soften)

40g Icing Sugar

35g Egg

120g Plain Flour

35g Almond Meal

1g Salt

Method:

1. Hand-whisk butter with icing sugar

2. Gradually add in egg

3. Sieve in the plain flour with almond meal, stir using a handwhisk till well-mixed

4. Transfer dough to piping bag with nozzle.

5. Pipe on grease-proof baking paper & bake at 180deg C for about 20 minutes.

Recipe source: adapted from Home Baking 星期天的烘焙時光

嗅到那牛油香...

2012-09-20T09:58:00.000+08:00

有些蛋糕会让人一看就想吃，有立即做的冲动。这就是一款！
昨天在hsling家嗅到那牛油香，二话不说就冲去厨房准备。
喜欢葡萄干酸酸甜甜和那幼细的蛋糕体，口感很好。喜欢牛油蛋糕的你，可別错过哦！

Recipe: Eileen

HSLING

kids say the darndest things!

2012-09-19T10:48:00.000+08:00

over tea when the family sat down sampling mooncakes i made over the weekend. The father asked the children the tradition of Mid Autumn Festival.
my little one said this tradition came about as there was a bunny making mooncakes in the moon....(hm...i wondered where he gotten this idea from!) The older two immediately said mummy must be that bunny that made mooncakes then and the whole gang just blasted into laughter. Me, wordless!
so, me aka that bunny presents you my second round of Rose mooncakes made in ~~moon~~ kitchen.
Sigh, kids really say the darndest things! It was a good laugh tho.

Rose Snowskin Mooncakes (II)

Ingredients:

(A) 150g koh fun

150g icing sugar ( i have reduced it 120g for this batch)

50g shortening

(B) 180ml iced water
* 1/4tsp Rose water

for filling

about 600g store bought pure lotus paste

20g toasted melon seeds

Method:

1. Toast the melon seeds and set aside.

2. Weigh lotus paste of 30g each. Add some toasted melon seeds, shape into rounds and set aside.

3. Sieve koh fun and icing sugar into a big bowl. Rub in the shortening and add in iced water mixed with rose water, mix to form a soft dough.
4. Remove and roll into a long strip. Scale at 25g each and roll into rounds. Flatten and wrap in lotus paste balls.
5. Place the moonies dough into a dusted mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
6. Best served chilled.

* my addition. i have increased the Rose water to 1/4tsp this round, hence the colour of pink wasn't as pale as compared with the first batch.

Recipe reference & adapted : Y3K cookbook

My secret recipes series volume 11

flower bloom this season

2012-09-17T18:23:00.001+08:00

Every year prior to Mid Autumn Festival, I will check out the Mooncake fair at Takashimaya. And every year after the fair, I started to make plans for mooncake making. Not only it gets me into the "mooncake festival" mood, it also made me crave after all the mooncake testing. With that, the mooncake craze has started.
After my successful kick-start on my Flaky Yam Mooncake, I moved on to snowskin ones which I personally prefers.

Rose Snowskin Mooncakes (I)

Ingredients:

(A) 150g koh fun

150g icing sugar

50g shortening

(B) 180ml iced water
* 1/8tsp Rose water

for filling

600g store bought pure lotus paste

20g toasted melon seeds

Method:

1. Toast the melon seeds and set aside.

2. Weigh lotus paste of 30g each. Add some toasted melon seeds, shape into rounds and set aside.

Recipe reference & adapted : Y3K cookbook

My secret recipes series volume 11

花好月圆

2012-09-15T20:47:00.000+08:00

每年快到中秋时，我都会计划从减。
但看了大家碌碌续续放上月饼，我的心又开始动摇，手又开始痒了！是很痒！
到头来每年都会尝试新做品。越做越上隐！
今年，打头阵的是这款芋头酥。待会儿，我会在战冰皮月饼。
你呢?开始了吗；）

Recipe reference: Carol's 芋頭酥

a fruitful week

2012-09-10T14:09:00.001+08:00

the one week holiday has ended. it was a fruitful week tho.
that means the last quarter of school term has kick in.
it was a busy week with birthday celebration, checking out the best deal for our year end family trip. Has finalised with the tour agency.We will heading to Taiwan for 8 days! So anybody has any recommendation for bakery shopping in Taiwan, please share with me. (Jane, i'll work hard to persuade hubby next year location will be Aust! I'm so looking forward to meet you and Helena)
in between the packed days, i managed to bake my favourite kueh lapis legit in plain without the spice to make it for this month Malaysian Food Fest - Sarawak hosted by Sharon. Wendy has also shared with me various versions of Sarawak Lapis, i'm truly intrigued with all the different flavours and layers of patterns one can create. I certainly have a better understanding for Sarawak Lapis and will want attempt it one of these days. Thanks Wendy!
the upcoming week will be making my mooncakes to curb my craves after i went to Taka Mooncake Fest over the weekend. ingredients bought! Can't wait!

Kueh Lapis Legit

Ingredients A:

450g tinned butter (Golden Churn)

11/2 tbsp condensed milk

270g icing sugar - sieved (reduced to 200g)

Ingredients B:

15 egg yolks mixed with 3/4 tsp vanilla

1 tbsp brandy (omitted)

Ingredients C:

135g Plain flour - sieved

mixed with 1 1/4 tsp mixed spices (omitted)

Ingredients D:

5 egg whites

Ingredients E:

50g melted butter (for brushing onto cake layers)

Method:

1. Scoop tinned butter into mixing bowl. Beat with icing sugar till fluffy. Add Condensed milk and beat to combine. Set aside.

2. In another mixing bowl, whisk yolks mixture till thick and creamy, pale in colour. Add it to the butter mixture, beat to mix. Gradually add in the sieved flour.

3. Whisk whites till stiff. Gently fold whites into step 2.

4. Spread 1 thin layer of cake mixture into a 22cm/9" greased and lined baking tin. Bake with 200deg C (upper and bottom heat)till golden brown. Remove from oven, prick, press and brush with a little melted butter. Spread another thin layer of cake mixture on top and grill with 220deg C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180deg C(upper and bottom) and bake till golden brown.

5. Remove and leave to cool. This cake tastes better after keeping for one day.

Note:

i have omitted the brandy and mixed spice and made it plain so that my children can enjoy my labour of love.

While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass. This is to ensure all the layers are flat and nice. The purpose of brushing a little melted butter over baked layer is to keep the cake moist.

If you want the layers to be even and neat, weigh the same amount of batter before spreading.

Recipe reference and adapted from: Agnes Chang Baking Made Easy

Indonesian Kueh Lapis

I am submitting this dish to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of feats of feasts

Thanks Sharon for hosting this month Food Fest and thanks Wendy for sharing with me infor & links for Sarawak Lapis.

BEARarons?

2012-08-31T09:23:00.003+08:00

TGIF!
i am a bit mac mad lately. have been caught up with for the past few days with macaronic fever. not that we have overly-sweet tooth for these gems but i was just simply hooked in making them. addictive! they can be fun to make albeit the many failures i encountered.
hence after many rounds of playing with it, i can finally call it ENOUGH!
so today im going to use the yolks to bake cake lapis which i have been craving for it since i dont usually bake it other than CNY.

I think it makes great gifts too!

Chocolate Macaroons

Recipe adapted from: Chocolate Desserts by Pierre Herme

Reference: Yochana's Cake Delight

Ingredients:

140g finely ground almond
250g icing sugar
25g cocoa powder
100g egg white (room temperature)

Method:

1. Blend ground almond, cocoa powder and icing sugar in a food processor till fine. Give it a few pulse.

2. Whisk egg white until foamy and slowly increase speed to high to whip until firm. It should look glossy at this stage. Try lifting up the whisk, the whites should form a peak that droops just a little. Use a rubber spatula, fold in the dry ingredients gently into the whites in three or four additions. When all the dry ingredients are incorporated with the whites, the mixture will look very much like cake batter, if you lift with your finger, it should form a gentle, quickly falling peak.
3. Transfer mixture into a piping bag fitted with a plain nozzle. Pipe into small rounds about 1" in diameter onto parchment paper, leaving about an inch between each round. Rest macaroons for about 20 mins.
4. Bake at 180C for about 10 to 12 minutes.
5. Remove macaroons from the parchment and place them on a cooling rack.
6. Sandwich them with chocolate ganache or your favourite butter cream.

* to pipe the teddy shape, i did the usual rounds for the shell. Just add two dollop on top of the rounds to make the ears. It takes some practise but hey, its fun!

My lapis ingredients are calling out for me in my kitchen. Till then, have fun!

dear diary...

2012-08-28T15:13:00.000+08:00

i have been posting almost daily cos I'm trying to fine tune my photography skills. still cannot get the quality I want. any experts there, please help me.
while playing around with my cam, managed to bake in between. with some left over peach, I used it for my swiss rolls.
with all these activities squeeze in along with my role at home, I'm one busy multi-tasker. enjoying every bit of it. with so many things to do, so little time. I'm posting this on my iPad while taking my 5 minute breather and heading to kitchen right after this to bake 相思蛋糕. looks like this cake is here to stay...

for the love of mac, for the love of photography.

2012-08-27T12:11:00.000+08:00

into photography. into making macaroons.
with so many left over yolks, you'll see me churning out more lapis.

- - - - - - - - -

i sort of love this shot i took over our Sunday breakfast at the table.

Have a great week ahead!

the ComeBack

2012-08-24T08:34:00.000+08:00

Currently in the baking blogosphere, Other than 相思蛋糕 that is making waves, there is another come-back. That is the Hokkaido Chiffon Cupcakes. I had my encore post here. This is the kinda daily cake appears often in my home which has to be light, eaten with minimal guilt.

i have piped some left over fresh whipping cream from my寿桃 for the filling.

Hokkaido Chiffon Cupcakes

Ingredients:

(A) 4 Yolks

70g Sugar

(B) 2g Salt (omitted)

drops of Vanilla Essence

60ml Corn oil

(D) 135g Flour (i used Cake Flour)

4g Baking powder

(E) 6 Whites

50g Sugar

Method:

♥ Preheat oven 180°C

♥ Arrange paper cups on baking tray

♥ Hand whisk (A) till pale in colour.

♥ Add (B)

♥ Follow by (C). Whisk till combined

♥ Sieve in (D). Stir till well-mixed.

♥ Whisk whites till foamy, add sugar. Whisk till medium peak.

♥ Take 1/3 whites fold in with yolk mixture.

♥ follow by folding in the rest of white

♥ scope batter into pre-arranged paper cups about three-quarter filled

♥ baking time est. 20-25mins.

Recipe reference: 不用模型做点心

for the love of my life...

2012-08-22T11:09:00.002+08:00

first it was the many nights of cracking mind, researching but none to confirm. Decision decision!
I almost wanted to settle for THIS cake that i saw at Honey Bee Sweets. i was intrigued with the blossom rosette. Is't it absolutely beautiful? Anyone will fall in love with such pretty cake, so will my mum!
But then..., I wanted a cake that signified longevity in the number of 80, just like the unforgettable 21st birthday we once had.
So I concluded, 80 = longevity = 寿桃, at least for the old folks. So, along that line, I finally draft out the image in mind.
I thought it should be easy peasy since i have done many celebration cakes before, what is another!
I'm all so wrong!!! I went out the whole day shopping and spent my wee hours baking the cakes.
The next day was a big rush in between with kitchen mishap, it always happens when time is running out! Then, i realised i still have to bake another cake to make up the height of the 寿桃! There goes my poor planning.
When eventually i got to frost the cake, it was a difficult task! To create the different colour tone of the peach, it was another challenge! All in all, by the time i'm done with the cake & snapped pictures of it, i have to rush off for the dinner. I din't bath and i din't had my lunch...
Yet the moment when i saw my siblings took out their cam and all the wow..WOW... snapping away with praises of my cake and THAT heart-felt smile on my mum, all the tiredness just diminished! Hey! its worth every effort!
Present this cake for the love of my life...my mum.

Happy long weekend!

2012-08-17T22:31:00.000+08:00

just some pics to share for my batch of vanilla blueberry cupcakes
have a nice long weekend all! Wishing my muslims readers, Selamat Hari Raya!

你相思了吗?

2012-08-15T17:57:00.000+08:00

我相思了...
哪能不相思呢？大家都陆陆续续相思。部落格掀起了一股相思风，谢谢SiewHwei的分享！
先来一个我喜欢的口味，好好地相思；）
你也来相思吧!

recipe reference: 简单生活，随心所欲，快乐充实

巧克力相思蛋糕

Hearty Bakes @ FaceBook

2012-08-14T11:21:00.002+08:00

Hi readers,
LIKE me at FaceBook for more updates.
You can also find my FB badge/widget on the right.

Good Morning World!

2012-08-13T10:30:00.000+08:00

A new week has begun after the long extended weekend.
To kick start the week, woke up early to make these pancakes for the boys.
When the morning is fixed, everything just falls into place.

Serve hot. Drizzle with maple syrup with butter.

Pancakes

Ingredients:

2 cups Plain flour

2 tbsp sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

3/4 cup milk

2 yolks

2 whites

1/4 cup melted butter
* i added 1 tsp Vanilla essence

•vegetable oil or melted butter for greasing pan

Method:

♥ Hand-whisk buttermilk, milk, yolks, vanilla essence and melted butter till combine.

♥ Sieve in flour, sugar, salt, baking powder and baking soda until all ingredients are moistened.

♥ In another mixing bowl, whisk whites until stiff peaks form. Fold in lightly 1/3 whites into moistened mixture until well incorporated and add in the rest of whites.

♥ Grease oil and heat up skillet over medium heat.

♥ Scoop batter onto skillet, spreading slightly.

♥ When bubbles are popping and bottoms are nicely browned (2-3min), turn over and cook for another 2-3min.

♥ Serve hot with your choice of spread.

Recipe reference: about.com

Jessie

Hearty Breakfast

2012-08-12T18:27:00.000+08:00

a hearty breakfast prepared during the long extended weekend. Nice!
tedious but its all worth the effort. Not one that i will make often unless i need not to get out the house. However, one that i will opt for when i have the whole day playing flour while the children just rest and relak ;)

Have a coffee, have a cake!

2012-08-08T10:50:00.001+08:00

This is the kinda cake i like to have along with a cuppa and a good book to read. Good enough to eat on its own with the dominant aroma of the coffee sponge. Chunky walnuts added crunch between sponge with a nice nutty flavor.

Coffee Walnut Cake

Coffee & Walnut Sponge:

180g unsalted butter (room temp)

180g castor sugar

3 eggs

180g Self-Raising Flour

60g Walnut (chopped & toasted)

2tsp instant coffee granules (dissolved in 1tbsp hot water)

Method:

1. Preheat oven 180deg

2. Put butter and sugar in a large bowl and cream together till pale and fluffy.

3. Beat in the eggs one at a time.

4. Sift the flour into the butter mixture and stir to combine.

5. Fold in walnut pieces and coffee

6. Pour the cake mixture into a 8" greased baking pan with lined bottom

7. Bake in oven until golden and the sponge spring back when gently pressed or a skewer inserted in the centre comes out clean.

8. Turn cake out onto a wire rack to cool

9. Prepare butter cream for frosting
10.Beat butter and sugar till fluffy and pale in colour
11. Add in milk continue beat
12. Add coffee mixture
13. Frost cake with coffee butter cream

Recipe reference: Coffee & Walnut Cake -Linda Collister

Cakes & Bakes from my mother's kitchen

take up the challenge?

2012-08-03T11:35:00.000+08:00

very often, i'm approached for sales of my bakes. At all times, offer was turned down. It was flattering tho, when one's work is being appreciated by another. However, it has never crossed my mind along that line since my dream is working behind the scene, maybe to publish a book one day or when we migrate to some countryside where life is at simplicity form, i just milk the cow, have my own planting field, probably bake a little for sale to my neighbours *dreaming mode is on*
next, i'm embrace with another challenge. This time, i was contacted by an event company to conduct a baking workshop for a corporate event recently *butterflies in stomach*
Thanks all for your encouraging words when i first posted in my FaceBook timeline.
Infact i still very much consider myself a baking amateur tho i swear hard i'm certainly a baking enthusiast! I bake with passion with my three minions at home being my motivators. However, to teach is a different arena which takes more than passion and the first step, is always the hardest. Mentally preparation is next. i really have to put on my thinking cap since its just not the technicalities behind the scene *keeping my fingers crossed*

to sum up, for you who sees the effervescence of my passion, who loves my little sharing haven, thanks for always being here...

while sorting out my posts, saw this draft in the box. I have since long forgotten about it! Need some spring-cleaning here. If only i can seat here whole day get all the labels up, write out my draft, reply all mails, type out my recipes and get all posted!

24 hours aint not enough for me... but, TGIF!

Starter for the day...

2012-08-01T10:33:00.002+08:00

白土司变变变!

Chocolate Cotton Light Cheese Cake

2012-07-31T14:58:00.001+08:00

When it comes to light cheese cake, there are couple of basic recipes that are versatile which I adore and love to adapt it from. This is one of them. With a little twist, the power of cocoa turns a plain light cheese cake to a chocolate one has never disappoint me. Recipe like this, IS for keep! I always turn to recipe I worked before than experiment new ones when I'm short of time and these days are...

my must-have cuppa every morning to kick start the day!

Chocolate Cotton Light Cheese Cake

Recipe reference & adapted: Alex Goh Fantastic Cheesecakes - Chiffon Cheesecake

Ingredients:

(A) 60g milk

40g cream cheese

25g butter

(B) 65g cake flour
2 tbsp Cocoa Powder

(D) 4 whites

90g sugar

pinch of salt (omitted)

1/8 tsp cream of tartar

Method :

1. Preheat oven 170˚C.

2. Line a 8" cake pan (alternatively, you can use a chiffon tin. If such, do not grease nor line chiffon tin)

3. Cook milk, cream cheese and butter over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.

4. Add yolks into cheese mixture and mix until well combined.

5. Sieve cake flour with cocoa powder. Fold in to cheese mixture & mix until smooth.

6. Beat whites until frothy, add cream of tartar and beat till soft peaks. Gradually add in the sugar and beat till stiff peaks.

7. Fold 1/2 of the whites into cheese mixture gently with a rubber spatula or hand-whisk until just blended. Do not inflate the whites and overfold the batter. Pour the batter into the remainder cheese mixture and continue fold it gently until blended.

8. Pour batter into cake pan, bang the pan on a hard surface to release the bubbles and bake for about 35 to 40 minutes.

9. When the cake is cooked, invert the cake pan to cool. Remove the cake from the cake pan when it is completely cool.

Enjoy~

饭飘香

2012-07-19T10:58:00.002+08:00

我家有四个饭桶，我比较喜欢穈。可想而知，多数胜！
平时都会把饭变一点花样。这几道都是我的拿手饭，也是他们喜欢吃的；）

我老公是海南人，所以我身负重任一定要学会煮海南鸡饭。这可是我对自己的一份期望。

超爱这种一锅就能搞定的饭！把所有材料丢进就能决绝！

泰式黄梨炒饭则是我的最爱！

你呢?吃饭了没；）

Facebook

2012-06-28T20:28:00.002+08:00

度假回来，回复了忙碌的生活。每天都照样地cook cook bake bake, 累积下来的贴子就越来越多，数不清！
大多数时间也懒得搬出照像机，直接用了手机拍摄直接放上我的Facebook. 简直太方便省时。有加我的朋友都知道我在FB分享的也不既是烘焙的作品也加上了我每天煮的家常菜，以及分享一些心得，久而久之这儿就被冷落。或许会放弃这里的空间或有空时发上贴子。。。

今天就请大家这款我非常喜欢的面包再发上食谱^_^

Petite Cuppies

2012-05-29T13:48:00.001+08:00

Have a break, have a cupcake!

Petite Coffee Cupcakes

Recipe source: Cupcake Bakeshop by Chokylit

Cupcakes ingredients:

1-1/2 sticks unsalted butter, (i used 170g) @ room temperature
1-1/2 cups sugar (i used 1 cup)

3 large eggs @ room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk

Method:
1. Preheat oven at 180deg C. Sieve plain flour, baking powder, salt, coffee grounds and set aside.
2. Cream butter on high speed until soft, takes about 30 seconds.
3. Slowly add sugar. Beat on medium-high speed, takes about 3 minutes until light and fluffy.
4. Add eggs one at a time, beating until incorporated.
5. Whisk in the sieved flour, baking powder, salt, and coffee grounds, alternate with milk with brewed coffee. Beat until combined. Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
6. Scoop into cupcake liner, filled about two-thirds full.
*Note that these cupcakes will shrink slightly when they cool.

7. Bake in preheated oven for 22-25 minutes until a cake tester comes out clean.
8. Cool cupcakes, set aside. Prepare chocolate ganache. Frost it when cupcakes are cool.

Chocolate Ganache

Ingredients:
120ml Whipping cream
150g dark cooking chocolate (chopped)
20g butter (chopped)

Method:
1. Double boil cream until warm. Add in chocolate and butter stir until it melt. Pour ganache on top of cake. Leave it to cool and set.

Enjoy~