Thai Iced Tea Cupcakes with Condensed Milk Buttercream

(Edited after loved tasting feedback from loved ones)

Hello there! Let me begin my post with a little story…

So my boyfriend and I have recently fallen in love with Thai Iced Tea ice cream. Every time we take our first, second and third bite we would look at each other and nod in contentment. Hence, I decided to try a recipe of Thai Iced Tea cupcakes! All the recipes I researched on called for the actual tea leaves, which you can’t find in just any grocery store and I would therefore need to make a trip down to Golden Mile where I believe you can find all things Thai in Singapore. But of course I have been too lazy… and for months I never made it down. As luck would have it, one morning I randomly opened up the pantry cupboard and to my surprise saw a packet of Thai tea leaves sitting there. My younger sister who had just returned from Thailand bought a packet! (without knowing that I had this make cupcakes plan) So whoop!

I followed the recipe from here and halved everything as I only wanted 12 cupcakes and not 24. Now, condensed milk buttercream put me off from the beginning. Because for one I really do not like buttercream because fat, and two, my mother is against condensed milk because well, fat. But after reading reviews and the blog post it seemed like it would bring out the taste of the cake even more so I decided to throw all caution to the kitchen aid.

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If you’re not a complete triple sweet tooth, I suggest you stay away from this buttercream. It was way to sweet for me. That cake though…was a gem. Love love it.

EDIT 

Boyfriend: The frosting goes really well with the cake.

Sister: The frosting goes really well with the cake.

So maybe I was wrong after all!

Brewing the tea

Brewing the tea

Fresh out of the oven

Fresh out of the oven

Wrecking my brain for an alternate frosting to compliment these cupcakes, i’m thinking just a classic cream cheese would do. Please share if you have any ideas!

xx

Hello Again.

It’s crazy how time flies. My last post was a whole year ago! It was also around the time work started, it truly does suck the life right out of you doesn’t it. And how fitting that i’m writing this post on my 10th day of unemployment. My kitchen aid was terribly neglected over the past few months when work was picking up, and now that it’s done I got it whipping and creaming and mixing again. It’s so therapeutic. Baked something really simple for my first day back in the kitchen after a hiatus. Banana Chocolate Chip Mini Loaves with a Vanilla Glaze. My mum was jumping up and down when she realized I had baked, because me baking = a constant supply of midnight snacks for her. She gobbled down a loaf as soon as it was glazed up and ready to serve.

I used a recipe from the Primrose bakery book I bought a while back. I’m so in love with that book and their trusty recipes. I got the glaze recipe online that asked to mix 1 cup of icing sugar, 2 cups of milk and 1/4 tsp of vanilla. I had to add at least 1 1/4 more milk to make it less thick and more “flowy”.

See you soon! Hopefully not another year later xx

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Nutella Strawberry Tart

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Who doesn’t LOVE Nutella!?

This was my first attempt at making a tart, crust and all, the works. I’m really happy with how it turned out. The texture of the Nutella filling was sort of pudding like but was still delicious anyway. In my opinion, it was even tastier after it set for a day! Recipe here.

 

xx

Daisy Kinda Sunday

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I bought a 104 tip recently and was eager to try out petal frosting. Baked a couple of red velvet cupcakes and made some cream cheese frosting for the petals. Still needs a ton of practice but yay to daisy cupcakes!

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Alright back to studying, final paper today! xx

Oreo Week!

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It all started with me wanting to bake an Oreo Cheesecake for my boyfriend on his birthday, so I baked the cake, and it turned out that I overestimated the number of Oreos I needed. Maybe overestimated is an understatement. So instead of having the Oreos by themselves I decided to have Oreo Week, using Oreos in desserts till I ran out of them.

1. Oreo Cheesecake

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This was the Oreo Cheesecake I baked for my sweet. He loved it and so did his family! I was thrilled. I’ve never baked an actual cheesecake before. The last time I made him a cheesecake was 2 years ago when I did a jelly hearts cake, a no bake kind of cheesecake. It didn’t turn out so yummy so I really needed him to love this one. Redemption was mine! I used a simple philadelphia recipe but scanned through a ton of comments and most of them said that they added sour cream so I decided to add in a little in as well. Was so happy with the result, although it did end up having a lot of big cracks once I took it out of the oven, so I tried to cover them up by filling the cracks with chopped Oreos.

2. Oreo Cheesecake Cupcakes

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I came across this recipe whilst searching for the best Oreo Cheesecake recipe, so I decided to save some batter from the cake to make these cute little things. Was so happy with how they turned out! A smaller and lighter alternative for someone who doesn’t want a whole slice of cake.

3. Deep Fried Oreos

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Now this i’ve been craving ever since I left Santa Cruz Beach Boardwalk that one beautiful summers day. I’ve had deep fried mars bars before, but deep fried ores…. MMMMMM!! I can’t even!! America is too far away, so I had to bring the deep fried Oreos to me! The batter is really simple to make, just be careful not to burn yourself when you’re frying them. Was happy I could share this wonderful experience with my family, and I made their Sunday.

Recipe here

4. Oreo Brownies

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I just had to! Yummy chocolate brownies, check. Yummy chocolate brownies with Oreo Cookies, double check! I really loved these brownies. I’ve been making brownies alot recently, M&M brownies, Nutella Fudge brownies, but these are my favourite. Next time i’ll make them chunkier.

Recipe here

So that concludes Oreo Week. Honestly Oreos are so yummy and there’s so much that can be done with them! I’m definitely having another Oreo Week. You should too 🙂 xx

Banana + Nutella

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Time has been so hard to come by lately, I have had to put so many things aside. Friends, bake time, me time. Well most of the time me time is bake time so the two really go together. I can’t wait to end my internship only because working 9 hours a day and then having to come home to school work after is not only exhausting but a whole load of depressing as well.

Moving on to the cake above –

A friend posted a picture of a Banana Nutella Loaf on instagram recently and I just had to try it. I used Nigella’s Banana Loaf recipe and added in  some Nutella on the top. Having a piece warm out of the oven was enough to make the load I was dragging behind me from the weeks past disappear.

The top was  a little overcooked and more brown than I wanted, but once I bit down to the middle I was glad and a little relieved. Can’t wait for the mother to get home so that she can try a piece.

I’m out. Have a great week ahead everyone! xx

Hiatus

I haven’t been here in a really long while. Spent two amazing months in California, and despite having a kitchen in my apartment, I did no baking. Shame on me. Now my weekdays are spent in an office for a 5 month long internship and my weekends will be spent mostly packing up my place because i’m moving. Bake days are rare but much much more appreciated.

I was determined to set aside last weekend to bake, but on Saturday I was ambushed by new developments that threatened to destroy these plans. What I did? I baked around them and inbetween them. I was that desperate for some bake time.

It was Victoria Sponge Cake day! I was pretty happy with how it turned out. Though, I did put too much cream in the middle and it oozed out the sides… but other than that it was a royal hit.

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Now to find the time to try out my Giant Cupcake Pan. *yikes!

Little Joys

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A friend ordered some vanilla and chocolate cupcakes for her 21st birthday party and I baked some extra Earl Grey Lavender cookies for her as well. Baking for people other than your family can be rewarding but so stressful at the same time “What if they don’t like my cupcakes” “What if they think my cupcakes taste like crap”. I think I nearly kicked my stomach out from the inside with my paranoia. All that aside, you can always, and only get better and better with each try and I would be happy to bake for anyone!

Hope she liked them xx

Earl Grey Lavender Cookies

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Fridays are no school days, and having submitted my internship forms the night before, a bake day was in order. I was torn between Earl Grey Lavender Cupcakes and Earl Grey Lavender Cookies. Went through a ton of recipes in search for the perfect cupcake recipe but I was just wasn’t feeling it, so i typed in Earl Grey Cookies and I was immediately set. About 8 minutes after I put the cookies in the oven the kitchen started to smell like I was sitting in a field of lavenders sipping on earl grey tea. Soooooo gooooood.

The whole time I was making these I kept thinking “Mum will love these for sure!” and I was right. These cookies would be a perfect mother’s day gift. Put them in a pretty box, or a mason jar, tie some ribbons and it would look so pretty.

This recipe is adapted from Martha Steward but I used earl grey lavender tea leaves instead, eliminated the orange zest and cut the ingredients by half because I really didn’t need about 8 dozen cookies.

You will need:

  • 1 cup all-purpose flour
  • 1 tablespoon finely ground Earl Grey Lavender tea leaves
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1/4 cup powdered sugar

 Directions:

1. Mix together (with a spoon) flour, tea and salt in a separate bowl and set aside.

2. Mix butter and sugar with an electric mixer until pale and fluffy. Slowly mix in flour mixture until just combined.

3. Divide the dough into half and transfer each half to a piece of baking paper. Shape them into logs. I made my logs a little less round as you can see from the finished cookies above. Fold up the logs and freeze them for an hour.

4. Preheat oven to 175°C. Cut the logs into 1/4 inch-thick slices. Space 1 inch apart on baking paper.

5. Bake for about 13 to 15 minutes until edges turn golden. Let them cool and your Earl Grey Lavender cookies are ready!

Will definitely be baking these again. They will make such pretty and dreamy gifts.

Heart-Shaped Jam Cookies

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So these cookies were supposed to be my Valentines Day plan, put them in pretty jars and give them as gifts to my family and friends but when my jar quest failed so did my cookie plan. Baked them today because i’ve been feeling slightly overwhelmed and baking keeps me sane and it is also healthier than retail therapy. My mum is a hardcore cookie fan so she was extremely excited about these to the point of saying “I love you” before every bite. I know some hearts look weird and out of shape but hey, no heart is perfect right?

Sister: How did you make them?

Me: Cut out a small heart on one cookie, spread jam on the one without the cut-out heart and then sandwich them together!

Sister: Oh that’s it? *Unimpressed*

These cookies are such pretty  and simple treats that will make anyones day. They definitely made mine.