Caramel Filled Macarons – Delishar

I finally mustered up enough courage to attempt to slaughter my macaron monster. I’ve heard and seen so many failed attempts that got me a little intimidated by this delicate crunchy chewy little cookie. I have to say, I’m still not a big fan of macaron. The taste somehow doesn’t appeal much to me, and yes.. that applies to the really expensive branded macarons too. But I’m a big fan of salted caramel… So this combi is a win for me. :p I’m really glad and ultra excited that my macs grew feet on my first attempt! I also used a printable macaron template from HERE I may attempt to make another batch and cross my fingers that it’ll turn out well. For recipe on my Lazy Caramel Sauce click HERE.

Ingredients for basic macaron cookies

  • 100g icing sugar
  • 110g ground almonds
  • 2 medium egg whites
  • Small pinch salt
  • 55g castor sugar

Sieve salt, icing sugar, and ground almond together TWICE.

Beat egg whites until very soft peaks.

Gradually add in castor sugar.

Continue beating until stiff peaks formed.
When u turn the mixing bowl over, the whites will not fall out.

Fold in your dry ingredients. About 50 folds.

You know your batter is ready when you…lift your batter up, it falls back in and in 20 to 30 secs starts to bind back into the rest of it.

Lined baking sheet with template below.

This is what I do to stop batter from flowing out when i fill them in the bag.

Fill piping bag with a 1cm wide tip…

Pipe on baking paper. I hold it vertically at 90 degree, pipe, push down, and lift.
Then tap tray on counter top 3 times each side to smooth batter and remove art bubbles.
Let it sit at room temp for at least 1 hour, or until the shells doesn’t stick to your fingers when you touch it. Mine sat for 2 hours.

Bake at 180C for 10-12 mins.
It’s ready when it can be lifted from baking paper quite easily without any batter sticking on it.
Leave to cool for 5 mins, then transfer to wire rack to cool completely.
Spoon about 1/2 tsp chilled salted caramel sauce on the cooled shells and chill.

Bon appetit!!

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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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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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Bánh Xèo (Vietnamese Filled Crepes) – Delishar

I have not come across anyone who doesn’t like pancakes, or crepes. Something so simplistic yet appealing. Banh Xeo made it even more alluring with the fresh herbs and lettuce used to wrap the crispy crepes. The trick is to get the crepes as thin as possible, and enjoy it immediately. 

Some recipes calls for soda water in place of water. It promised an extra crisp by using soda water. Unfortunately, I didn’t have any that day, so I had to make do. I can’t rave enough on how much the husband and I enjoyed this meal the day I made it. It made it’s way up the top 10 favourite Kay list of food. It does take a little practise in making the crepes. I recommend pouring the batter on the side and swirl it around the pan to form the crepe. It may also be easier if you pan fry the toppings (onion, pork, and prawn) first and remove it. Swirl the batter to from crepe before spreading the topping on one side of the pan. That way, your crepe will not be too heavy when you fold it. 

Here how to enjoy it: Take your lettuce, romaine or large butterhead. Tear out a little of you prepared banh xeo pancake with fillings, top it with some fresh herbs. Roll it up with your lettuce, and dip it in the dipping sauce. Say ahhh, and savour. Then quickly go back for more. 🙂

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

2015-08-15-14-11-51_deco

 

Banh Xeo Process

Bánh Xèo (Vietnamese Filled Crepes)

Sharon of Delishar

Makes 4 pancakes using a 28cm frying pan

Batter

  • 1/2 cup rice flour
  • 1/4 cup corn flour
  • 1/4 cup coconut milk
  • 3/4 cup cold water
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 spring onion chopped

Topping

  • 12 large prawns halved across
  • 2 cups bean sprouts
  • 8 pork belly slices cut into 2 inch pieces
  • 1/4 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • Cooking oil
  • Salt and pepper

Dipping sauce

  • 6 tbsp warm water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • Juice of 1 lime
  • 1 clove garlic minced
  • Chopped Thai chilli to taste optional

To Serve

  • 8 Romaine lettuce
  • Fresh mint leaves
  • Fresh basil leaves
  • Fresh cilantro
  • In a mixing bowl, add both flours, turmeric, curry powder, and salt together.

  • While stirring, drizzle in cold water, and coconut milk.

  • Whisk in egg, until you get a smooth batter.

  • Set aside for 30 minutes while you prepare the rest of the ingredients.

Pancake

  • Brush pan with oil over medium high heat.

  • Add onion and stir-fry until soften, then add garlic, and pork.

  • When pork is almost cooked, add 1/3 cup of the batter for an 28cm inch pan.

  • Swirling to spread out the batter.

  • Top with 6 slices of prawn, and 1/2 cup of bean sprouts on one side.

  • Cover and cook for 2 minutes or until side crisp.

  • After 2 minutes, fold into half, and press down.

  • Serve with fresh herbs, lettuce, and dipping sauce.

Tear a portion of the pancake.
Use Romaine lettuce as a wrap to hold the pancake, and herbs.
If using 26 inch pan, use 1/4 cup of batter

Adapted from khas-kitchen

Banh Xeo 5

 

 

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Jam Filled Chia Seeds Muffins – Delishar

I have been down with a bacteria infection a week ago, that left me pretty weak. It was not a good feeling being sick. Fatigue, bodyache, coughing my lungs out, runny nose, and a fever that spiked to 41*C. Luckily there were some pockets of time where I felt a little better, with the help of fever reducer and pain killers.

Perhaps it was because I was ill that I was craving for something sweet but not junk. I’ve had plans to bake the kids a treat before I fell sick. So I took the opportunity when I felt a little more energetic to whip up a simple one bowl bake to satisfy my craving, and made breakfast for the kids at the same time.

Alce Nero

It was also this period that Alce Nero, in partnership with Singapore Home Cooks Facebook Group, sent me a bag full of healthy organic goodness! Do visit Singapore Home Cooks Facebook Group and be inspired to make your own healthy 30 minutes organic meals!

Honestly, I’m impressed by the range of organic products they carry! They have pasta, sauces, jams, honey, condiments, and more. I feel good to be feeding my kids healthful products like these. When I saw the bottle of Mixed Berries Jam, I knew instantly that I want to bake with it. Alce Nero Organic Mixed Berries Jam contains high fruit content and has No Added Sugar or Pectin. This healthy product has no preservatives, no added sugar or pectin, and no artificial substances! I’m sold! 

The muffins are made with wholewheat flour, low sugar, low fat butter milk, and chia seeds that are good for you! The husband ate 2 at a go, and the soft fluffy muffins were gone way too quickly. Even the kids who don’t normally like Jam were in love with these muffins!

Jam Filled Chia Seed Muffins Process

Jam Filled Chia Seeds Muffins

Delishar

  • 1 1/3 cup 171g plain flour
  • 1 cup 128g whole-wheat flour
  • 1/2 cup 125ml vegetable oil
  • 1 1/4 cups 312ml buttermilk
  • 2/3 cup 134g castor sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp chia seeds
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 tbsp mixed berries jam Alce Nero Organic Mixed Berries Jam
  • Preheat oven to 190C.

  • Line muffin tins with liner.

  • Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

  • Add in egg, oil, buttermilk, and vanilla extract.

  • Mix until just combined.

  • Fold in chia seeds, making sure not to over-mix the batter.

  • Fill liner half way full, then drop 1 tbsp of jam in the middle of each liner.

  • Continue filling liner with batter until 3/4 full.

  • Bake for 20 minutes or until skewer comes out clean.

Jam Filled Chia Seed Muffins 9

 

Disclaimer: The products were sponsored by Alce Nero. Although this post is in partnership with Alce Nero and Singapore Home Cooks Facebook Group, all opinions expressed in this post are solely my own. 

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