Pandan Hokkaido Chiffon Cupcakes

Really love the pandan fragrance ... and the sweet looking pastel green in petite cupcake liners.  My big kids love anything sweet ... glad that I could satisfy them with these petite pandan hokkaido chiffon cupcakes that were not too sweet, lesser amount of fat (no butter & sugary buttercream) as compared to some typical sugary frosting cupcakes.

Bookmarked the recipe some time ago, recipe adapted from Doreen of my little favourite DIY
Below my slightly modified version.

Pandan Hokkaido Chiffon Cupcakes
Yields 8 cupcakes depending on the types of paper/cupcake liners.
Ingredients :
For egg yolk batter :
2 egg yolks
15 grams caster sugar
35 grams canola oil
35 grams light coconut milk
40 grams cake flour, sifted
1 teaspoon homemade concentrated pandan extract

For meringue :
3 egg whites (cold)
25 grams caster sugar
1 teaspoon lemon juice

Whipped cream with dessicated coconut filling
200 grams whipping cream
15 grams caster sugar
2 tablespoons dessicated coconut

Method:
1) Preheat oven to 160°C. Position the rack in the center of oven.
Note: The temperature of the oven may vary, do adjust accordingly. Arrange cupcake liners on baking tray.

2) Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)

3) In a clean mixing bowl, whisk the cold egg whites till foamy using the electric mixer. Add in the lemon juice and gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.

4) In the same mixing bowl, cream together egg yolks and caster sugar until pale and thick using the electric mixer (about 3 - 4 minutes).  Add canola oil and continue beating. Once the oil has been incorporated, add coconut milk and pandan extract and mix well.

5) Next, add the sifted cake flour and mix until just combined.

6) Gently fold 1/3 of the meringue into batter with a spatula. Fold the remaining meringue into the mixture in 2 batches until it looks evenly mixed (no streaks of meringue).

7) Scoop batter into pre-arranged cupcake liners to about ¾ full. Gently tap the baking sheet a few times on table top to release the trapped bubbles in the batter.

8) Bake at 160°C for about 18 - 20 minutes. Check for doneness with a toothpick inserted into the center if it comes out clean. Remove from the oven and allow to cool completely on wire rack.

9) Once the cupcakes are cooled, fill whipped cream in a piping bag fitted with a round nozzle (I used a open star tip nozzle).  Push the piping tip into the center of the cupcake and pipe/squeeze some amount. Decorate the top to your desire. Chill for a couple of hours before serving.

To make the whipped cream:
Freeze the cleaned mixing bowl for about 10 minutes.  Take it out from the freezer, immediately put together the cold whip cream and caster sugar in the cold mixing bowl. Use the electronic mixer to whisk till stiff peak form. Add in the dessicated coconut and mix to combined.

We loved these pillowy soft pandan fragrance Hokkaido chiffon cupcakes lots and here are some other flavours of HCC we had enjoyed in the past:
Japanese Dark Pearl Hokkaido Chiffon Cupcakes
Lemon curd Hokkaido chiffon cupcakes
Rose tea Hokkaido chiffon cupcakes
Hokkaido chiffon cupcakes

Enjoy & Happy Baking!

Hummingbird Cake

Ever wonder the combination of sweet pineapples and bananas in a cake ?

My big boy commented "nice, I like this cake with cream cheese icing."

Mom: I find it too sweet ... with or without the icing....

My big boy: cake should taste sweet, right ? I find it nice, not too sweet ...

According to Wikipedia : Hummingbird cake
Hummingbird cake is a banana-pineapple spice cake common in the Southern United States. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. Created on the island of Jamaica, the Hummingbird Cake was named after the island's national bird.

I've bookmarked the recipe some years ago cos it's pretty easy to bake. The dry ingredients are mixed together in one bowl, the wet ingredients are mixed together in another bowl. Mix to combine the 2 bowls ... You only need to use the electric mixer to make the icing/frosting. I've been procrastinating to bake this cake as I reckon that even if I reduced the quantity of sugar, it will still taste sweet (combination of sweet crushed pineapple and bananas).

I like the use of cooking oil instead of butter to achieve this crusty cake that is moist, light with tender crumbs. Nutty chopped pecans added some bits to the cake. I frosted half the cake with icing and kept the non-frosted cake until served.

Recipe adapted from : Joy of Baking
Below my slightly modified version as I've halved the recipe, reduced the amount of sugar and made a simple cream cheese icing without added chopped pecans.

Hummingbird Cake
Yields one 8-inch square pan
Ingredients:
Dry ingredients
200 grams all-purpose flour, sifted
140 grams caster sugar
1/2 teaspoon baking soda
Pinch of salt
1/2 teaspoon ground cinnamon

50 grams pecans - lightly toasted, cool and chop finely.

Wet ingredients:
1 large egg, lightly beaten
90 ml canola oil
1 teaspoon vanilla extract
110 grams can crushed pineapple, do not drain
200 grams mashed ripe bananas

Cream Cheese Icing:
30 grams unsalted butter, room temperature
100 grams cream cheese, room temperature
100 grams powdered or icing sugar, sifted
1 teaspoon vanilla extract

Method
1) Preheat the oven at 180°C, position the rack 2nd from bottom. *Note : The temperature of the oven may vary, do adjust accordingly.

2) Butter, or spray with a non stick spray, one 8-inch square cake pan and line the bottom of the pan with parchment paper.

3) In a large bowl whisk together the flour, caster sugar, baking soda, salt, and ground cinnamon. Then stir in the chopped pecans.

4) In another large bowl, whisk together the egg, oil, vanilla extract, pineapple, and mashed bananas. Add the wet ingredients to the flour mixture and stir until combined.

5) Pour batter into prepared pan and bake for about 35 minutes until nicely brown. To test with tester or toothpick inserted into the center of the cake and it comes out clean.

6) Remove from oven and let cool on a wire rack for about 10 minutes. Remove from pan and invert the cake onto the wire rack, parchment paper, flip the cake right side up, and then cool completely before frosting and decorating.

To make the cream cheese icing:
1. Allow cream cheese and butter to stand at room temperature. In large mixing bowl beat cream cheese and butter with mixer on medium-high until light and fluffy.

2. Gradually add in the powdered sugar in 3 additions, beating well. Scrape the sides of the bowl if necessary.  Beat until it reach spreading consistency.

To serve, spread over the top with icing as you like. Garnish with some pecan halves. If not serving immediately, refrigerate the cake. Bring to room temperature before serving.

My big kids liked this Hummingbird Cake with cream cheese icing while I find it on the sweet side though. Paired a slice with a cup of black coffee. Enjoy my coffee break !

Enjoy & Happy Baking!

Cranberry Buttermilk Scones

We love scones ! Especially the buttery crusty flaky scones that spread with our favourite spreads from Nutella to butter, kaya, homemade or store bought jams. Plain or with added nuts or dried fruits like the previous Lavender walnut scones.

Instead of cutting rounds, these quick and easy scones are cut into wedges.

Recipe source : Taste of Home
Below my slightly modified version
Cranberry Buttermilk Scones
Yields 6 wedges
Ingredients
220g all-purpose plain flour
30g caster sugar
1 teaspoon baking powder
Pinch of salt
1/2 teaspoon baking soda
85g cold butter (cut into small cubes)
124g buttermilk
40g dried cranberries

For glaze and topping:
1 tablespoon buttermilk
1/4 teaspoon ground cinnamon + 1 tablespoon caster sugar

Method:
1) Preheat the oven at 220°C, position the rack in the center of the oven. Line baking sheet with parchment paper, set aside.

2) Mix and combine the ground cinnamon and caster sugar in a small bowl, set aside.

3) In a big bowl, combine the flour, caster sugar, baking powder, salt and baking soda. Next, rub the cold butter into the flour with your finger tips, lifting the flour from the bottom up on top, until the mixture looks like coarse breadcrumbs.

4) Stir in the buttermilk with spatula until just combined. Fold in the cranberries.

5) Scatter some flour onto the work surface and tip the dough out. Gently pat the dough a few times to form a 6-inch circle.  (*note: The dough should not be overworked as may end up with a hard and doughy scones). Cut the circle into six wedges. Separate wedges and place 1 inch apart on prepared baking sheet.

6) Brush the tops with buttermilk and sprinkle the cinnamon mixture over the tops.

7) Bake for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

These rather rustic looking scones are perfect for any time snacks.  Served these light and crusty yet tangy warm scones for our brekkie!  Enjoy !