Strawberry Jelly Cheese Cupcakes

Just love the idea on how Mimy made this jelly cheese in the cupcakes. I followed her make these for my son to bring to his student care for sharing with the rest today :) Just hope the kids will like it.

Here, I used recipe published by the Sunday Times via Mimy Bakery House, you may also check the other recipe that I tried earlier. Both are delicious, however, if you prefer more creamy texture on the cheesecake, you may like this one.

Source : published in the Sunday Times with modification

Ingredients:

Biscuit Base:
170 gr Digestive biscuits, crushed
85 gr Melted butter

Cheese Filling:

250 gr Cream cheese (room temp)
250 gr Condensed milk
Juice of 1 Lemon
2 tsp Gelatin
50ml Hot Boiling Water

Topping:

1 box of Tortally Jelly Crystals – Raspberry flavour
250 ml Hot Boiling water
250 ml Cold water

1 punnet of Strawberries

Method:

- For Biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly. Press into the cupcake mould. Chill to let it harden.

- For Filling: Stir gelatine powder with boiling hot water until it dissolves. Set aside.
- Cream the cheese until smooth, add in condensed milk & lemon juice till well combined. Add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits.
- Arrange strawberries slices (gently pressed) on top of cheese fillings. Leave to set in the fridge overnight. (I leave it in the freezer for 1-2 hour to set)
- For Topping: Dissolve Jelly in hot water then pour in cold water and stir well. Let it cool.
- Pour over the set cream cheese filling and put into the fridge again to let it set until firm.
- Ready to serve.

Chocolate Bottom Banana Cupcakes

Finally I baked this popular Chocolate Bottom Banana Squares, there are two versions of the cake, butter version by Hearty Bakes and oil version by Cook.Love.Bake. Since left with only 2 ripe bananas on my kitchen, then I baked half recipe in cupcakes using the oil version. Texture was soft & fluffy, however I found lack of chocolate taste here maybe due to too much batter I took to mix with the chocolate powder.

Source : Cook.Bake.Love

Ingredients:

A.
35 gr castor sugar
1 large egg

B.
40 gr Oil
2 medium-sized bananas, mashed with a fork (about 110gr)

pinch of salt
20 gr milk
1 tsp rum (or ¼ tsp vanilla extract)

C.

65 gr plain flour
¼  tsp baking powder

¼  tsp baking soda

D. 1 tbsp cocoa powder ( can add upto 25 gr)

Topping : Chocolate rice / Chocolate chips.

Method:

- Preheat oven at 180C.

- Beat (A) till light and creamy.
- Add (B) and combine.
- Sieve in (C), mix till just incorporated. Stop once there is no traces of flour remain.
- Divide the batter into half. Sieve in cocoa powder to one portion of the batter and mix well. Add the cocoa batter to cupcake cases.
- Add the remaining plain batter on top of the cocoa batter. Sprinkle top generously with chocolate rice.
- Bake for 15-20 mins or until a skewer inserted in the centre and come out clean.

Banana Marble Cake

I knew I had to bake it when I saw it on Roz's blog. Finally, I baked this cake Last Saturday, brought it to RC’s house as she had small gathering events. Everyone love the cake, so do I :) The cake was soft & moist. Thanks Roz for sharing this wonderful recipe.

I am submitting this to Aspiring Bakers #7 – Chocolate Delight (May 2011)

Source : FRD_MakLang via HomeKreation

Ingredients:
185 gr Butter
160 gr Sugar
3 Bananas – mashed (I used 200 gr)
1 tsp Vanilla Essence
3 Eggs

250 gr Self-raising flour
¼ tsp Baking soda

100 gr Cooking chocolate – Melted
½ tsp Chocolate Paste (optional)

Method:
- Preheat oven to 180C
- Cream butter and sugar until pale & fluffy.
- Add in mashed banana & Vanilla. Beat in egg one by one.
- Fold in flour+baking soda mixture gradually until well mixed.
- Divide the batter into two portions, add one portion with chocolate & chocolate paste,
mix well.
- Pour alternately plain & chocolate portion into 8 inch greased tin.
- Bake for 50 mins or until cooked.

I baked in wrong size tin (11 inch) ….  but definitely bake this again in correct size tin :), so ... to be able get a nice high & visible marble cake :)

Banana Loaf

This is another great recipe using sour cream, which shared by Edith – Precious Moments. Actually, I was lucky to try it before I baked it :), that when Edith baked it on our last bloggers gathering.
And guess what ??? It seemed so fragrant and delicious that it was finished up first among the food items. :)

Recipe source: Small Cakes - Roger Pizey

Ingredients:
2 Bananas, mashed or puree
150 gr Unsalted butter
230 gr Castor sugar
50 gr Ground hazelnuts (I used ground almonds)
2 Eggs, lightly beaten
175 gr Plain flour
1 tsp Salt (I used only ½ tsp)
1 tsp Baking soda
1 tsp Baking powder
133 gr Sour cream

Method:
- Greased and lined a 18x7x8 cm deep loaf tin.
- Preheat oven to 170 degree.
- Cream butter and sugar till light and fluffy.
- Add in ground hazelnuts and followed by eggs.
- Sift in the flour, salt, baking soda and baking powder and mix well together.
- Mix in the sour cream and finally add in the bananas.
- Pour into pan and bake for 30 mins or until cook.