Ricky’s favourite Vanilla cupcakes

This is Ricky’s favourite. Been a long time since I bake it. This time I bake it for my cg botanical gardens outing. Replace some white sugar with brown sugar.

And not to forget my pretty darling at botanical gardens that day. Look! So pretty, hee. Despite the hot weather, it was so much fun. Great for photo taking! =)

Basic Cupcake

Nothing fancy. This is just a very basic and simple cupcake to make. You are able to add in different flavorings, chocolates, fruits and nuts, etc, for variation. Don’t expect the taste and texture to be fantastic, it is really very normal. It is not too sweet, just nice to go along with frosting. I did this so that I can “play” with the fondant decorations.

*Tips: In order to get even height for the cupcakes and you are not good in your estimation, you can weight the batter first. =)

I made this specially for Shan.

Designer Caihui

Taken from Su Yin’s recipe. (Makes 12 cupcakes)
130g unsalted butter
3/4 cup caster sugar
2 large eggs
1tsp vamilla extract
170g self-raising flour
1tsp baking powder
1/3 cup fresh milk

Preheat oven to 180 degree/
1. Beat butter and sugar together till pale and fluffy which will usually take about 5 mins.
2. Add in the vanilla extract, follow by 1 egg at a time, beating well between each addition.
3. Add in the sifted flour and baking powder alternaltey with the milk.
4. Spoon into the cupcake liners and bake for 15-18mins.
(50g of batter per cupcake)

Fondant making class

Finally finally, I’ve attended a baking class. I’ve never attended any classes on baking before. This is the first class that I have managed to attend. This is a cupcake fondant making class organise by BIY. It’s quite hard to get a slot, as it is always full. But thank God, I manage to!

Overall, I will say the class is pretty useful. And I have lots of fun too. Each of us get to decorate 4 cupcakes. Below are some of the pictures =)

Done by me. Forget to take nicer pictures nad the actual completed piece, took these in a hurry.

Past bakes

A few pictures taken during last year for the bakes that I’ve done using marshmallow fondant and icing to decorate. Improvement in progress.

Marshmallow Fondant

I have really been wanting to try out using fondant. I tried to do some search on it, and it seems just so complicated. After a long search, I settle on trying to make marshmallow fondant which I think it is the easiest. BUT I am still confused between a lot of variations like sugar paste, rolled fondant, uncooked fondant, poured fondant, etc. I don’t really know what are the differences. (-.-”’)

But at least, I manage to start some where. Below is the recipe from Sugar Inc. Thanks alot for the step by step instruction. =)

200 g white marshmallows
2 tbsp water
500 g icing sugar
2 tbsp Crisco white vegetable shortening (for greasing of the hands)

1. Melt Marshmallow with water in microwave safe bowl. Microwave on high for 30 sec.
2. Stir marshmallow until fluffy.
3. Add in 1/2 of the icing sugar and mix well.
4. Ensure hands is greased with Criso. Add in the remaining icing sugar and knead the fondant.
(You may add more icing sugar if it is too sticky, add criso if it is too dry)
You may regrease your hand if it get sticky along the way.

You may add the color after step 4 if you are making different color. If you are doing just 1 color, you may add your desired coloring in step 2.

Recommendation: To keep overnight wrapped with cling wrap and put into airtight container before using. Else fondant may be kept in an air tight container wrapped in cling, refrigeration up to months.