I was visiting a friend, and was served this yummy dessert fresh-out-of-the oven. A cherry muffin topped with fresh cream. The muffin is still warm and you have to eat it quick before the delicious cream melts. Biting into the outer crunchy crust and soft inner muffin, you will find a warm soft cherry inside. Absolutely yummy. Thanks Shaun for the invite!

Here are other delicious items we had at the get-together.

We had pizza, KFC Original fried chicken, coleslaw, lasagna, KFC potato wedges. Also J Co donuts!

After all that sinfully rich and fatty food, we all had a go at some very serious exercise. Yeah…we played Nintendo Wii Fit.

Food in Singapore…

Singapore Prawn Noodle

When the sifu fries the noodle, he ads in a lot of special sauce. When you eat the noodle immediately, it’s kinda wet with lots of gravy. But if you leave the noodle and take it home to eat, then all the gravy goodness is absorbed into the noodle. You can get this at Pavilion, Kuala Lumpur too. There’s a stall at the Food Republic food court.

Singapore prawn noodle wrapped in lotus leaf

Eggs Florentine

Big American Breakfast

Swensens - 21 Delicious Milkshake Flavors to choose from!

Check out this wholemeal loaf from MIB (Malaysian Institute of Baking). Do you see a crocodile? C’mon, use your imagination.

Anyway, the bread at MIB is delicious. My mom really likes it.

They look like Valentine Cupcakes don’t they?

Thanks to food blogs and especially a cake decoration blog i visit called Baking Project, i had the urge to try making cupcakes.

I made cupcakes for the very first time recently. Now this will not ever happen again. I don’t mean i will not make cupcakes ever again, on the contrary, i think i will be baking many of those little babies in the near future. What i meant by “this will not ever happen again” is that i will not be making them “for the 1st time” ever again. There’s only one “first times” to everything in life isn’t it?

My first attempt turned out quite well, but not without some hiccups.

Most of the cupcakes came out “senget” – tilted to one side and not evenly formed. Should have used a spoon to even it up the batter before popping the tray into the oven i guess.

Senget naked cupcake
How to make it even and nice?

Cuppies in the oven

I  had a lot of fun decorating the cupcakes. Although my sister says that the cream was “beh-leh-keh”. It means smudged and messy in Hokkien.

I used butter cream to decorate the cupcakes and the cream was really sickeningly sweet. For those who have a sweet tooth, then no problem. But can anyone tell me how to make cream that is less sweet? A low sweet cream recipe is what i need now! Please share if you have one. Hmmm…maybe next time i will substitute the sugar with some cocoa powder to make chocolate cream that is (hopefully) less sweet.

Pretty cupcakes all in a row – with the beh-leh-keh cream

Cupcakes to go

Here’s the recipe i used to make the cupcakes. It is practically idiot proof…if i can do it, i am sure you can too! Both recipes from Wilton.com

Basic Yellow Cupcakes

Ingredients

* 3 cups sifted cake flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 3/4 cups sugar (i used 1 1/4 cups)
* 2/3 cup butter or margarine
* 2 eggs
* 1 1/2 Pure Vanilla Extract
* 1 1/4 cups milk

Yield: Makes about 12 standard cupcakes.

Directions

1. Preheat oven to 350°F. (i set my oven heat to 180°C)
2. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
3. Sift together flour, baking powder and salt; set aside.
4. Cream sugar and butter together until light.
5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
6. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
7. Continue beating one minute.
8. Pour into prepared pan.
9. Bake 20-25 minutes or until toothpick inserted comes out clean.
10. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Buttercream Icing

(Medium Consistency)
Ingredients:

* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine, softened
* 1 teaspoon Clear Vanilla Extract
* 4 cups sifted icing sugar (approx. 1 lb.) (i used 3 cups)
* 2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: Makes about 3 cups.

Secret Recipe’s Espresso cheesecake…an interesting blend of
baked creamy cheese with espresso coffee

It’s my birthday tomorrow. Today, i went out for a Yong-tau-foo brunch with my family. My brother bought this cake for us. It’s a coffee cheesecake. Sinfully rich but not too sweet with the wonderful aroma of coffee, this cake is simply glorious.

If you want this cake, you can get it at the Secret Recipe outlets.

RM6:30 per slice
RM70 whole

]]> http://foodylicious.wordpress.com/2008/06/15/espresso-cheesecake/feed/ 7 foodylicious Espresso cheesecake Espresso cheese cake birthday http://foodylicious.wordpress.com/2008/06/15/bittersweet-grapefruit/ http://foodylicious.wordpress.com/2008/06/15/bittersweet-grapefruit/#comments Sun, 15 Jun 2008 11:30:21 +0000 foodylicious http://foodylicious.wordpress.com/?p=8 ]]>

If you have not tasted the grapefruit, you should try it. It is very much like the pomelo. The juicy fruit from the citrus family is among other things…bittersweet.

Come back for more…