Nutella Filled S’mores Cupcakes – Delishar

 Do I really have to say more?! I can’t get enough of S’mores! So, more s’mores more s’mores more s’mores!! I love how the marshmallow frosting kind of crust up but still stay moist, fluffy, and creamy in the middle. I was worried that the graham cupcake was going to turn out dry but boy, was I amazed at how moist it turned out!

 

I love love love these cupcakes that I made for my dear nieces’ birthday party. The marshmallow frosting is actually a Swiss meringue frosting that was so easy to make, although I have to say that my arms did have a pretty good work out from all that whisking.

 

I used a torch to lightly toast the frosting to give it a little toasty look & taste. If you do not have one, you can carefully toast it on an open flame on your gas stove top or broil under your oven broiler for 1-2 mins, just make sure not to burn it! Or leave it as it is, I promise you that it is just as yummy!

 

I filled it with Nutella, simply because…. who doesn’t like Nutella right?! Can you see how moist the crumbs of the cake was? Can you tell that I’m getting all excited again? I might have to make another batch soon. Here is how it was made.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Nutella Filled S’mores Cupcake

Sharon of Delishar

  • 1 1/2 cups graham cracker crumbs finely crushed or processed
  • 1/2 cup plain flour
  • 2 1/2 tsp baking powder
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk*
  • 1/4 cup milk*
  • 1/4 tsp salt
  • 1/2 cup Nutella spread
  • 12 pieces of hersheys chocolate for garnishing
  • 12 small pieces of graham crackers for garnishing
  • 1 batch Marshmallow Meringue Frosting recipe below
  • Preheat oven to 176*C.

  • In a large mixing bowl, whisk together flour, graham crumbs, baking power, and salt.

  • In your mixer bowl, beat together butter and sugar until fluffy.

  • Add eggs one by one until combined then add vanilla extract.

  • Add 1/2 of the flour mixture, and beat in 1/2 of your buttermilk mixture.

  • Repeat again for the other 1/2, and mix until just combined.

  • Fill liner 3/4 full and bake at 176*C for 22-25 mins.

  • Allow to cool in pan for 10 mins before removing to cool completely on wire rack.

  • Fill cupcake using a filling nozzle (wilton #230) or Squeeze bottle with a pointy nozzle.

  • Just poke it in the middle of cupcake and squeeze until it plump up.

  • Make your frosting only when you are ready to frost.

You can replace ingredients marked * with 1/2 cup milk
Adapted from Bon Appetit

Marshmallow Meringue Frosting

Sharon of Delishar

Make your frosting only when you are ready to frost, or it may be hard to pipe if you leave it out for too long.

Marshmallow Meringue Frosting

  • 3 egg whites
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • pinch of salt

Marshmallow Meringue Frosting

  • In a large mixing bowl, whisk your egg whites and sugar together.

  • Heat bowl over a double boiler (pan with little water simmering over low heat).

  • Note that your bottom of the bowl should not touch the water!

  • Whisk constantly while heating the egg whites, we do not want it to be scrambled.

  • Continue whisking until thermometer reads 160F or 70C.

  • If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.

  • At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.

  • Then add salt and vanilla extract, whisk to combined.

  • Frost immediately. As frosting cools further it becomes harder to pipe.

  • Lightly toast frosting with a torch, open stove flame, or broiler.

  • Top with a piece of chocolate and graham cracker.

Have fun making these delicious cupcakes!

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Salted Caramel Filled Vanilla Cupcakes with Swiss Meringue Buttercream – Delishar

Finally conquered by fear of Swiss Meringue Buttercream! I have to say that I was actually anticipating some trouble but none happened! No soupy or curdled mixture at all! Hurray! The only thing I did differently from some other recipes was to use slightly firm butter, after reading from many other sources. I think it is helpful especially in Singapore’s heat!

If you do meet with those problems, just continue mixing! If your mixture becomes too soupy, pop it in the fridge for 15 mins then continue beating. It will all come together, don’t worry. After I tasted how buttery smooth and fluffy that awesome SMBC was, I think I will and can never go back to the normal icing sugar buttercream again! Yes, it is that awesome!

Here is how the cross section of the cupcake looks like! This cupcake has everything that I want in a cupcake, perfectly moist vanilla cupcakes, salted caramel, and smooth buttery buttercream… I wish I still have one waiting for me to sink my teeth into right now! I’m not posting pictures of how the salted caramel was made but you can refer to it at my S’mores Cheesecake recipe post.

Salted Caramel Sauce

 (makes about 2 cups) 

  • 170 g unsalted butter soften and cut into 5
  • 1 cup whipping cream/heavy cream bring to room temp
  • 2 cups sugar
  • 2 tsp salt
  • 2 tsp vanilla extract
  • Add sugar to a heavy sauce pan on med-high.

  • Allow sugar to melt then start to whisk as sugar melts.

  • Lower heat to med when sugar has melted and turn amber colour.

  • Add in butter one by by and whisk as you do it, it will bubble up quite vigorously.

  • Pour in heavy cream while whisking.

  • When combined remove from heat, stir in salt and vanilla extract.

  • Allow to cool for 20 mins before pouring into air-tight glass jar.

  • Store in fridge for up to 2 weeks.

  

Salted Caramel Filled Vanilla Cupcakes

(Makes 12 regular size cupcakes

  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cups castor sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk 1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
  • 1 1/2 tsp vanilla extract
  • 1/3 cup of salted caramel sauce
  • Preheat oven to 175C.

  • In a large bowl whisk together flour, baking powder, baking soda, and salt.

  • In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.

  • Add vanilla extract and oil.

  • Reduce speed to low, add 1/2 of your flour mixture.

  • Then pour in 1/2 of your buttermilk.

  • Continue to add the other half of your flour, then buttermilk.

  • Beat until just combined. Don’t forget to scrap down your bowl.

  • Fill cupcake liners till 3/4 full.

  • Bake for 12-14 mins until skewer comes out clean.

  • Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.

  • Use a filling nozzle or squeeze bottle, fill cupcakes with salted caramel.

Adapted from Glorious Treats

 

Swiss Meringue Buttercream

(enough to frost 24 cupcakes)

  • 5 large egg whites
  • 1 1/2 cups sugar
  • 454 g unsalted butter slightly firm (when pinched it should sink in but still be able to hold it’s shape)
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • Place sugar and egg whites in a large heat proof bowl.

  • Whisk continuously over a double boiler (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it.

  • Whisk and whisk until the mixture comes to a temperature of 160F or 70C.

  • Remove from heat and move mixture to stand mixer.

  • Whisk until mixture cools down, it can take about 10 minutes. This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

  • When meringue is cooled, glossy, and formed firm peaks.

  • Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

  • Then add your salt and vanilla extract, beat until combined.

  • Frost your cuppies! 🙂

Adapted from the domestic goddess wannabe

 

 

Bon appetit!!

 

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Stuffed Meatloaf Cupcakes with Mashed Potatoes Frosting – Delishar

I’m so excited to share this dish with you! They were amazing, gorgeous, fun to make, and so simple! Even my picky 3 year old was going “Mmmmm Mmmm Mmmmm” throughout her whole meal, she wolfed down her dinner really quickly given that she usually takes about an hour to finish her food, and asked for seconds! The meat was moist and tender, and it paired nicely with the creamy mashed potatoes. I used my Sweet Baby Ray’s BBQ sauce just to make sure it is ultra delicious! This is a sure fire method to get the kids all pumped up for their meals. Don’t forget to serve it up with a good portion of greens! I served mine with mixed salad for the adults, and blanched broccoli for the kids.

I stuffed my meatloaf with cheddar cheese, you can use any kind of cheese, or even cream cheese. Next time, I will use mozzarella, or Monterey Jack cheese for that extra ooze effect!

I can’t get enough of how pretty it looks! That glaze was just amazing! Remember to use your favourite BBQ sauce too! I can’t wait to make them again and again and again, because it only took me 40 minutes from start to finish! For a healthier twist, use sweet potatoes instead of regular potatoes.

Ingredients (Serves 3)

  • 300g minced beef
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped (about 1/4 cup)
  • 2 tbsp chopped parsley
  • 6 cubes of cheddar cheese, about 2cm cube
  • 6 tbsp BBQ sauce
  • Salt and pepper to taste

Topping

  • 2 bacon, crisped and crumbled (turkey bacon works too)
  • 2 tbsp chopped spring onions

Mash

  • 4 russet potatoes, peeled & quartered (Better if you can get Yukon potatoes)
  • 2 cloves garlic
  • 3 tbsp butter/margarine
  • Appox 1/2 cup cold milk
  • Salt and pepper to taste

Method

Preheat oven to 176C.

Grease your muffin pan.

Meatloaf

Moisten breadcrumbs with milk.

In large bowl add beef, onion, garlic, parsley, egg, moistened breadcrumbs, then season with salt and pepper.

Mix until combined but careful not to over-mix or your meatloaf will be tough.

Divide mixture into 6 portions.

Place one potion in the palm of your hand, shape it into a patty, and indent the middle with your fingers.

Place 1 cube of cheese in the middle, seal up the cheese with the beef, rolling it into a ball.

Place the ball of meat into the muffin pan, and pat it down gently.

Repeat for the other portions.
Spoon 1 tbsp of BBQ sauce on each meatloaf and spread it to glaze meat with the back of a spoon.

Bake for 25 minutes at 176C.

Mashed Potatoes

Boil your potatoes in a pot of salted boiling water for 18 minutes or until potatoes are mashable.

Drain the cooking water completely, add butter, salt and pepper to taste, and 1/4 cup of milk. 

Mash, and add additional milk until desired consistency.

Bear in mind that the consistency of the mash needs to be able to hold it’s shape when piped.

Assemble

Using a knife, carefully release the sides of the meatloaf.

Use a spoon to lift the cupcake from the pan to serving plate.

Fill a piping bag with a piping nozzle (I used 1M). 

‘Frost’ your meatloaf cupcakes and top with crumbled bacon & spring onions.

I hope you’ll enjoy them as much as we did!
Bon appetit!!

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Lemon Curd Filled Vanilla Cupcakes with Swiss Meringue Frosting – Delishar

I made these for the girls’ childcare teachers in celebration of teachers’ day this year. I loved how the buttery curdy goodness and sourness cuts through the sweetness of the moist vanilla cupcake. The fluffy meringue frosting was light and fluffy, which complimented the whole cupcake experience.

The cupcake recipe used was the same as the Salted caramel filled vanilla cuppies that I made for my nieces’ birthday. Lemon curd recipe can be found HERE so I will not be repeating the recipe on this post. The swiss meringue frosting is the same frosting used for my Nutella Filled S’mores Cupcakes, and I will be reusing the pictures for this post.

Here is a cross-section of the cupcake. I used an apple corer to remove some part of the cupcake so I can fill it with lemon curd. Alternatively, you can fill it up with a filling nozzle. Here was how the cupcake was made. 🙂

Lemon Curd Filled Vanilla Cupcakes

Delishar

  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cups castor sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk 1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
  • 1 1/2 tsp vanilla extract
  • 1/2 cup of Lemon Curd
  • Preheat oven to 175C.

  • In a large bowl whisk together flour, baking powder, baking soda, and salt.

  • In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.

  • Add vanilla extract and oil.

  • Reduce speed to low, add 1/2 of your flour mixture.

  • Then pour in 1/2 of your buttermilk.

  • Continue to add the other half of your flour, then buttermilk.

  • Beat until just combined. Don’t forget to scrap down your bowl.

  • Fill cupcake liners till 3/4 full.

  • Bake for 12-14 mins until skewer comes out clean.

  • Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.

Lemon Curd Recipe: http://goo.gl/4CJ5I4
Adapted from Glorious Treats

Insert apple corer half way into the cupcake and lift. Fill the void of the cupcake with lemon curd.

 

Meringue Frosting

Delishar

Enough to frost 18 cupcakes

  • 3 egg whites
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 12 pieces of candied flower deco optional
  • In a large mixing bowl, whisk your egg whites and sugar together.

  • Heat bowl over a double boiler (pan with little water simmering over low heat).

  • Note that your bottom of the bowl should not touch the water!

  • Whisk constantly while heating the egg whites, we do not want it to be scrambled.

  • Continue whisking until thermometer reads 160F or 70C.

  • If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.

  • At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.

  • Then add salt and vanilla extract, whisk to combined.

  • Frost immediately. As frosting cools further it becomes harder to pipe.

  • Lightly toast frosting with a torch, open stove flame, or broiler.

  • Top with a piece of candied flower deco.

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Thai Iced Tea Cupcakes with Condensed Milk Vanilla Bean SMBC – Delishar

“You hit the spot” said the husband who is a big fan of Thai Iced Tea. I made at least 3 batches of these babies to give away to people.

A dear friend of mine, Sharron bought a pack of Thai tea leaves back from her Bangkok trip. When she passed some to me, I immediately wanted to mess around with it. At first I was toying with the idea of making a chiffon but very quickly settled for cupcakes. It’s been a while since I last made them. Glad I made the right decision to make these babies! Gave some to Sharron, and I’m super glad that her lovely daughter who is a fan of Thai Iced Tea liked it too. 🙂 I’m pretty sure you can purchase the Thai tea leaves from golden mile complex, I saw a seller selling it on qoo10 as well.

Tried out a new technique of SMBC which does not require one to beat the meringue to stiff glossy peaks. However, I found the new recipe a tad bit too sweet as it uses a 1:2:2 ratio of eggs:sugar:butter. When I reduced the sugar, it seems like the buttercream had a much softer consistency which doesn’t quite hold its shape in our 34C weather for long. I’ll go back to my old Swiss Meringue Buttercream recipe that’s more stable.

Thai Tea cupcakes 3

Don’t you just want to take a bite into that luscious and velvety SMBC?! And that cupcake was moist, fluffy, milky, and addictive! I had one right after I finished frosting. At first cut only 1/4 for a taste test but couldn’t help myself but to gobble down the rest of the cupcake. And I’ll confess… I had another for breakfast! 😛

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Thai Iced Tea Cupcakes

Sharon of delishar

Cupcakes

  • 1/2 cup butter 113g, softened
  • 1 cup evaporated milk or fresh milk
  • 2 tbsp condensed milk
  • 1/4 cup  + 2 tbsp Thai Iced Tea Leaves
  • 1 & 1/4 cups + 2 tbsp cake flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 & 1/2 tsp vanilla extract
  • 2 eggs room temp
  • 3/4 cup sugar
  • 1/2 batch of condensed milk vanilla bean SMBC recipe included

Condensed Milk Vanilla SMBC

  • 6 egg whites 180g (use fresh ones)
  • 300 g caster sugar
  • 454 g unsalted butter cool but slightly soft cut into 1 inch cubes
  • 1/4 tsp salt
  • 1 tbsp vanilla bean paste
  • 2 tbsp condensed milk

Cupcakes

  • Method

  • Preheat oven to 175C.

  • Line muffin pan with paper liners.

  • In a saucepan over med low heat, add evaporated milk and condensed milk.

  • Heat until bubbling at the side, stirring occasionally.

  • Remove from heat and add tea leaves.

  • I used a tea baggie so I don’t have to strain it.

  • Cover and allow to sit for 8-10 minutes.

  • Then strain, making sure you get as much of the liquid mixture as possible.

  • In a mixing bowl, whisk together baking powder and flour.

  • Cream butter, salt, and sugar together on med high speed for 1-2 minutes until light and fluffy.

  • Add vanilla extract.

  • Beat in eggs one at a time.

  • Add 1/3 of the flour mixture and mix on low.

  • Stream in 1/3 of the milk tea mixture.

  • Alternate between flour and milk tea until done.

  • Mix until JUST combined! Do not overmix.

  • Fill cupcake liners to about 3/4 full.

  • Bake for 20-25 minutes (mine took about 22 minutes) or until a skewer inserted comes out clean or a few moist crumbs.

  • Leave to cool in tray for 5-10 minutes then transfer to cool completely on wire rack.

Condensed milk SMBC

  • Place sugar and egg whites in a large heat proof bowl.

  • Whisk continuously over a double boiler / bain marie (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it.

  • Whisk and whisk until the mixture comes to a temperature of 160F or 71C.

  • Remove from heat and move mixture to stand mixer.

  • Whisk until mixture cools down, it can take about 10 minutes.

  • This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

  • When meringue is cooled, glossy, and formed firm peaks.

  • Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

  • Then add your salt, vanilla paste, and condensed milk.

  • Beat until combined.

  • Frost your cuppies!

SMBC recipe makes enough to frost 24 cupcakes.
You can freeze the rest in an airtight container for up to 3 months or in chiller for up to a week. 🙂

Adapted from bowenappetit.com
 Thai Tea Cupcake 2

 

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Cookies & Cream Cupcakes – Delishar

Give me cookies and cream anything, and I’ll be grinning from ear to ear. My love for Oreos and cream cheese combi is almost as deep as my love for Milo. I said almost, not quite there yet but it’s darn close! Every year, the husband will ask what kind of cake I’d like for my birthday. Well, if I’m not baking it myself that is. I’ll always ask for Cookies and Cream ice cream cake. Oh my yum! Just the thought of it is making me smile like some crazy woman.

Cookies and cream cuppies insta 1

Can you just image sinking your teeth into this wondrous cupcake from heaven? The chocolate cake was moist and loaded with chopped up oreo pieces. Then topped with luscious cream cheese frosting laden with finely milled oreo biscuits. All diet will be out of the window! But let me tell you this, it’s so freaking worth it! Make this, I assure you that you will not regret it, never ever. 

cookies-and-cream-cuppies-insta

Enough about my obsession with Cookies and Cream Cuppies.  Let me share with you something really exciting. In celebration of the Chinese New Year 2016 and to welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow! (Terms and Conditions Apply.) This giveaway is open to entrants worldwide!! To enter, please complete the Rafflecopter at the end of this post!

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Oreo Chocolate Cupcakes

Delishar

  • INGREDIENTS
  • Chocolate Cupcakes
  • 1 cup 128g all-purpose flour
  • 3/4 cup 150g granulated sugar
  • 1/2 cup cocoa
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 teaspoon espresso powder
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup boiling water
  • 10 pieces oreos chopped into smaller pieces
  • Preheat oven to 165C.

  • Line muffin tray with cupcake liners

  • In a large mixing bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.

  • Mix to combine.

  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until just combined.

  • Mix espresso powder with boiling water.

  • Reduce speed and carefully add boiling water mixture to the cake batter.

  • Beat on high speed for about 1 minute to add air to the batter.

  • Fold in chopped oreos into batter.

  • Fill liners to 3/4 full.

  • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

  • Remove from the oven and allow the cupcakes to cool completely before frosting.

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Oreos Cream Cheese Frosting

Delishar

  • 1 ⁄2 cup 113g butter, room temperature
  • 8 ounces 225g cream cheese, room temperature
  • 3 – 4 cups 384g – 512g powdered sugar, sifted
  • 9 Oreo cookies white parts removed and biscuits finely milled
  • 1 teaspoon vanilla extract
  • Beat cream cheese until smooth.

  • Add softened butter and and beat until fluffy, about 3 minutes.

  • Slowly add powdered sugar, 1 cup at a time until desired consistency.

  • Mix in vanilla.

  • Add Oreos into the frosting, and beat on low until just combined.

Cookies and cream cuppies
a Rafflecopter giveaway

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This giveaway is brought to you by:

 

 

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected. This contest is opened to overseas participants. 

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