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Earl grey cupcakes with honey buttercream

August 16, 2013

I went tea crazy at Fortnam and Mason on my last trip to London.

Like “I bought a party pack of different types of tea” crazy when I don’t really appreciate tea.

Or have the patience and time to brew different types of tea and different water temperatures.


Except when I’m at TWG with my girls and we pay $20 for a pot of tea, and pretend to be upper class ladies.


They have really awesome scones and tea jelly.

And macarons.

But I’ve digressed.

Earl grey tea is the BOMB! But I’m not too sure about the honey buttercream this time round — gazillion mixed reviews on this.


People told me the earl grey flavouring should be stronger, so maybe I’ll try this again with loose tea leaves instead of those little baggies.


Taking a photo of me taking a photo of my cupcakes. PHOTO-ception!







Recipe will be up as soon as I get the perfect combination!


Baking courses

July 29, 2013

So I finally signed up for baking classes (Thanks Groupon!) to learn to make macarons, after failing for the gazillionth time.

We started out the day learning to make seafood quiche pie and dark chocolate tart using different techniques to make the crust. Who knew that the rubbing method and creaming method would yield different types of dough?? Well, maybe you did, but I didn’t!

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It was great to learn from basics and understand the chemistry of everything. Yes, I am that much of a chemistry geek. Hehe.

I had to partner this girl, who happens to be my junior back in college. How much of a coincidence is that? Then we started talking to the 2 girls beside us (who didn’t know each other either), and exchanged numbers in case we wanted to sign up for more baking classes together. SCORE!

A general shout out to the world: If anybody wants to sign up for baking classes together, contact me!

So here’s the pre-baked seafood quiche pie topped with mashed potato. Doesn’t look as great because the mashed potatoes were dry so it was hard to pipe, but whatever.


And the pre-baked chocolate tart shell which had to be baked blind for 10 mins, followed by another 10 mins to dry them out


FInished product:

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Not bad for a start. I loved the chocolate tart! Dark chocolate is mega love โค Didn’t really like the seafood quiche filling and mashed potato but the crust recipe is a keeper ๐Ÿ™‚

Then it was macaron making class in the afternoon. We had to pipe them out and let them dry in an air-conditioned room for about 1 hour, and learnt to troubleshoot some of the typical problems faced by macaron bakers.



Some of mine still cracked but at least I managed to get those with feet ๐Ÿ˜€


Final product: Chocolate macarons with chocolate passionfruit ganache and mango-passionfruit custard


My verdict: Macarons are like the princess of cookies, and require sooo much attention and preparation work. I doubt I would attempt this anymore unless I have nothing better to do, or I find a fail-proof recipe.

If I want to eat one, I’m just gonna get it from TWG. Like a normal person.

You can’t stop the beet!

July 15, 2013

There’s this attractive quality about cocoa dusted chocolate cake.


DOn’t ask me why but they just are.


Seeing as I’m always on some kind of exercise craze or healthy food craze, which I admit, doesn’t last long, I tried to make healthy cupcakes.

You know, getting the best of both worlds.

But for as long as this clean eating phase lasts, I might try experimenting with clean and healthier cupcakes.

For now.

Till I figure that butter is always the better choice. ๐Ÿ™‚


Here’s my version of fudgy vegan beet chocolate cupcakes. Fudgy and a little bit chewy but could do with a ganache frosting instead.


Adapted from here:


2 medium beets
1 cup skimmed milk
1 tsp apple cider vinegar
3/4 cup castor sugar
1/4 cup vegetable oil
2 tsp pure vanilla essence
1 cup + 1 heaping Tbsp all-purpose flour
1/2 cup unsweetened cocoa powderโ€จ + more for topping
1 tsp baking soda
1/2 tsp baking powder
pinch salt

ย ย 

1. Preheat oven to 160 C, scrub and wash beets underwater until clean.

2. Wrap beets in foil, drizzle on a bit of oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
3. Once cooled, puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
4. Line a muffin pan with paper liners.
5. Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
7. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or theyโ€™ll stick to the wrapper.
8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

Cherry Pie

January 7, 2013

Finally got around to using my pie/cupcake maker that my sister gave as a birthday present ๐Ÿ™‚


It comes with 4 holes so that I could bake in small quantities, but who am I kidding right?

In any case, I tried making cherry pie, which was really really easy peasy.

First, make the dough and roll it out.

Cut it out and press it into the holes.

Fill with pitted cherries dusted with sugar and corn flour.

Cover with dough and bake.



I might need to play around with the settings and whatnot but it was a pretty good start.


The downside? It was hard to wash when some dough got stuck in the grooves but it was fun to use nonetheless! I’ll try with cupcakes next!

Double happiness

December 30, 2012

So it was a dual birthday celebration over the weekend for both the grandmother and grandson with a mixture of both vanilla and chocolate cupcakes with regular buttercream frosting.

Pink themed cakes for the lady —



And Julius the monkey for the boy.



Happy birthday to you both, and thanks Kak Su for the order ๐Ÿ™‚

Wedding gift with a twist

June 3, 2012

Congratulations to the happy couple!


March 25, 2012

The oven and I, we are drawn to each other ๐Ÿ™‚