Posts Tagged With 'icing'

  • Oct
  • 27
  • 2012

{eid} chocolate cupcakes with vanilla buttercream

I swear every Eid is a rush. For some reason, all my raya(eid) grocery shopping, cooking and decorating happens the night before. Its strange considering I am quite an organised person. Must be all the excitement I guess. And as a Malay, I follow the way we celebrate Eid. We don’t only bake various cookies, we do a whole feast. Lontong, rendang, chicken curry etc… though I have to admit, this time I didnt do the whole shebang. One: I just don’t have much time with a 3 month old and a 2 year old and two: my aunty brought us heaps of raya cookies all the way from Malaysia. Yayness!

So it was around 10pm the eve of Eid that I went searching for a chocolate cupcake recipe online and found this. Its pretty similar to the ones I’ve made before and it tasted good. Suffice to say I slept at 3am after all the cooking and baking. But  it was such a rewarding feeling knowing that you’ll be celebrating a beautiful occasion with your loved ones.

The tags are also DIY. And yes, I was up designing, printing, cutting and gluing these tags for the cupcakes and goodie bags. You can find them here, printable DIY cupcake flags and gift tags. For these specific ones (in this post), you’ll need to wait until I find time to upload them ;)

These cupcakes are for Aliya’s class. We celebrated with her little friends at Kinda. Oh it was so cute seeing them eat in mess.

Adapted from My Baking Addiction with slight modifications

Yields: 24 cupcakes
Prep time: 20 mins
Bake time: 20 mins approx


1  3/4 cups plain flour
2 cups caster sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee


1. Preheat the oven to 170 degrees fan forced. Line 2 standard dozen muffin trays with paper liners; set aside.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer and mix on low speed until combined. In another bowl, combine the milk, oil, eggs, and vanilla. Fold in slowly the dry ingredients into the wet. Then add in the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Using a large scoop, distribute the batter between 24 muffin cases, filling each up to 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.



Adapted from Sweetapolita  with slight modifications

Makes: Enough to decorate 24 cupcakes
Prep time: 5 mins


340 grams unsalted butter, softened and cut into cubes
600 grams icing sugar, sifted
2 tablespoons milk
2 teaspoons vanilla extract


1. In the bowl of an electric mixer, whip butter for 5 minutes on medium speed. Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.

3. Use to decorate right away before it hardens.

  • Nov
  • 01
  • 2011

moist banana cake with cream cheese icing


We love bananas! But, ever since the floods hit Queensland a couple of years back, we’ve stopped buying bananas. They were as high as $14.99 a kilo, yikes! However recently, prices started to drop to around $5-6 (at the market) and now we’re back  to eating them again!  But if you go to the local supermarket here,  they’re still selling them for around $9.

banana cake

For this cake, I used 4 really old and black bananas.  I bought them for $3.99 a kilo at the market.   Dad said ‘Wow, you must be rich!’ thinking that I had spent $10 a kilo just to make this cake! The secret to making a perfectly moist and yummy banana cake is to use extremely and I mean extreeeeemely ripe bananas to get the flavour, look and texture right. There was once when I used ordinary yellow bananas, it didn’t turn out quite as nice. So don’t be fooled by these pictures that have a yellow banana in the background, it has to be black and mushy, ok?

banana cake

Apart from celebrating the drop in banana prices, this cake was served exclusively upon the arrival of my aunt and uncle who came down to visit us from Malaysia. This is for you Uncle Dil and Aunty Nola, love you heaps!

Adapted from Exclusively Food, with slight changes

Serves: 12
Prep time: 15mins
Cook time: 1 hour


For cake:
1 1/2 cups self-raising flour
140g butter, softened
200g brown sugar
130g caster sugar
350g mashed ripe bananas ( 1.5 cups)
1/2 tsp vanilla essence
1/2 tsp bicarb soda
1/3 cup milk
2 large eggs
For cream cheese icing:
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice

Method for cake

1. Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan forced oven, preheat the oven to 180 degrees Celsius.

2. Grease the side and base of a 22cm diameter round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non stick baking paper.

3. Place butter, sugar, banana, vanilla and eggs in a food processor.

4. Process for about 2 minutes. Scrape down sides of processor. Add milk and pulse to combine.

5. Sift flour and bicarb soda together into a large bowl. Add flour mixture to food processor and process until just combined.

6. Pour batter into prepared pan and bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.

7. Leave cake to cool on a wire rack.

8. Spread cooled cake with cream cheese icing.


Method for icing

Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake

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