STIR FRIED BABY CABBAGE WITH GARLIC

Ingredients

• 300 gm baby cabbage halved
• 3 cloves garlic
• sea salt
• extra virgin olive oil
• freshly ground black pepper 
• 1 tbsp oyter sauce
• 1/4 cup chicken stock

 Preparation

1. Remove and discard the outer leaves from the cabbage and cut half. Blanched, drained and put in the serving plate
   
2. Sliced garlic thinly.
   
3. Heat a wok until very hot, add a generous amount of olive oil and heat until almost smoking.
   
4. Add the garlic to the wok, add stock and oyster salts
5. Pour on to the blanched cabbage and sprinkle generously with freshly ground black pepper.
   
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   Next Post - Lamb Chop
   
   
   
   
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STIR FRIED SHRIMP WITH OYSTER SAUCE / UDANG GORENG SOS TIRAM

This is another Chinese dish which I love so much. Stir Fried Shrimps With Oyster Sauce. It's simple and very delicious!!!!

INGREDIENTS

500 grams large shrimps, trimmed and deveined
A bunch of green onions
1 tablespoon oyster sauce
pinch of white pepper powder
pinch of salt
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 – 2 tablespoons water
about 3 tablespoons cooking oil
1 tbsp soya sauce
1 tbsp fish sauce
1 onion slice into ring
1 red chili slice diagonal
1 fresh tomato quartered

 PREPARATIONS

1. Make the marinade/sauce by combining in a mixing bowl: oyster sauce, soy sauce, and fish sauce. Stir well.
2. Place shrimp in the marinade and stir well to coat.
3. Heat some oil in a wok or frying pan. When hot, add the shrimp along with the marinade.
4. Stir-fry 2-3 minutes, or until shrimp are plump and pink. They will also be lightly browned from the sauce.
5. Add red chili, green onion, tomato and onion.

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Resipi ini mudah dan ringkas. Satu lagi resipi masakan Cina yang menyelerakan dan enak makan bersama nasi panas

Next Post - Stir Fried Baby Cabbage With Garlic
 

 

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STEAM FISH WITH SOUR PLUM

My original plan was to make fish curry, but run out of curry powder, so I made steam fish. This is the first time I used fish fillet for steam fish. I normally used whole fish such as seabass, snapper or pomfret. Anyway it turned perfectly nice.

I used a Chinese cookbooks recipes that is highly recommended by Asian cookbook - Steam fish Teo Chew Style using sour plum. It's sour and sweet, very tasty and delicious!!!

 

Ingredient:

1-3 fillets of white fish

5 sour plum

2 tomatoes, quartered

½ inch of ginger

few slices of salted vegetables

4 cloves of garlic, finely chopped

½ cup of chicken stock

Preparation:

1. Rub some salt thoroughly over fish.
2. Cut ginger and garlic to thin strips
3. Soaked salted vegetable in water for 5 minutes, drain and rub with ½ teaspoon of sugar
4. Add sour plum
5. Add salted vegetables.
6. Add chicken stock
7. Cover and cook at low heat for 10 minutes. 
8. Dish out.

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Saya beli ikan jenahak untuk buat kari tapi di rumah kehabisan stok rempah kari, nak masak asam pedas kehabisan kunyit hidup dan masak lemak tiada cili padi, tiada pilihan lain terpaksalah saya kukus ikan ini. Sebenarnya saya tidak pernah kukus ikan jenahak, biasa kalau buat ikan kukus saya lebih senang guna ikan siakap atau bawal tetapi kali ini tiada pilihan sebab malas hendak ke kedai cari bahan, saya guna apa aje stok yang ada di rumah.

Resipi ikan kukus kali ini saya gunakan cara Teo Chew, pakai buah asam dan sayur jeruk. Resipi ini memang cukup terkenal di kalangan masyarakat Cina, Sedap juga rasa masam,manis ikan dan masin sayur jeruk. Sedap makan dengan nasi panas. Semasa menghidang taburkan sedikit daun ketumbar, cukup menyelerakan.

Next Post - Shrimp With Oyster Sauce / Udang Goreng Sos Tiram

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GRILLED CHICKEN RICE WITH ASPARAGUS

 

Grilled chicken is paired with delicious rice dish with grilled asparagus. Serve this with a tasty tossed salad or sliced fresh tomatoes and cucumbers. Recipe heavily adapted from southernfood.about.com

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup diced onion
• 1 cup diced bell peppers, red, yellow, and green
• 3 medium cloves garlic, finely minced
• 1 cup  rice
• 1 teaspoon Cajun seasoning
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups chicken broth
• 1 can (15 ounces) petite diced tomatoes, drained
• 5 asparagus
• 1 cup fresh or frozen corn kernels
• 1 tablespoon fresh chopped parsley
• 2 chicken thigh
• Light balsamic vinaigrette
• 1 tablespoon honey
• Dash cayenne pepper
• Juice of 1 lime

Preparation:

Wash chicken and pat dry.

In a food storage bag, combine the chicken, vinaigrette, honey, cayenne, and lime juice. Marinate for 2 to 4 hours.

Heat olive oil and butter over medium heat; add onion and sauté until tender. Add diced peppers and garlic. Continue simmering until tender. Add the rice, Cajun seasoning, pepper, salt, and chicken broth. Bring to a simmer; cover and simmer over low heat for about 12 minutes, until most of the liquid is absorbed. Add a little more chicken broth or water if needed. Add the black beans, tomatoes, corn, and parsley. Continue cooking until rice is tender, about 10 minutes longer.

Grill the marinated chicken over hot coals for about 10 to 12 minutes on each side, or until cooked through. The time will depend on thickness. Juices will run clear when pierced with a fork.
Serve grilled chicken with the rice with asparagus. Serves 4 to 6.

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Resipi ayam panggang ala barat dihidang bersama nasi, asparagus dan salad. Ramuanya mudah dan cara memasaknya juga ringkas. So kalau malas nak fikirkan menu tengah hari hari ini, inilah jalan pintas untuk menggantikan sajian tengah hari. Sesuai juga dijadikan sajian makan malam.

Next Post - Jenahak Kukus Asam Boi / Steam Fish With Sour Plum

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GOOD MORNING MALAYSIA - BREAKFAST MENU - RED CHILI PASTE FRIED RICE/NASI GORENG CILI MERAH

Good Morning and Asalamualaikum,  today we have simple and classic breakfast menu - NASI GORENG aka Fried Rice.

Making used of what ever I have in the fridge. I believe it is a common reaction for any one who has a leftover rice to sought for fried rice. 

This recipe used Thai red curry paste, chicken and shrimps.

INGREDIENTS

4 cups cold steamed rice

500 g raw prawns, shelled and deveined

1 chicken fillet, finely diced

2 eggs, beaten

3 tablespoons peanut oil

1 large onion, finely chopped

1 fresh red chili, seeded and sliced

1 fresh green chili, seeded and sliced

1 green onion sliced 1" length

1 tablespoon red curry paste

3 tablespoons fish sauce or light soy sauce

1 cup chopped spring onions including green tops

1/2 cup chopped fresh coriander leaves

Pepper and salt to taste

Chili flowers for garnish

 

PREPARATIONS :

Ensure that the rice is already cold. Ideally, try to use rice that has been cooked overnight. Heat oil in wok and fry onion and sliced chilies until soft. Add the curry paste and fry until the oil separates from the mixture.

Add chicken and fry until cooked, then add prawns. Fry for a minute or two longer, until prawns turn pink, then add rice and toss thoroughly until coated with the curry mixture and heated through.

Push rice to side of wok and pour the beaten eggs, seasoned with salt and pepper, into the center. Stir until eggs start to set, then mix through the rice, tossing on high heat until eggs are cooked. 

Sprinkle fish sauce evenly over the rice and mix well, then remove from heat. Stir the spring onions through. 

Garnish with coriander leaves and chili flowers and serve on its own or with some other dishes.

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Biasanya selalu kalau ada nasi lebihan semalam inilah menu paginya Nasi Goreng. Nasi Goreng pagi ini saya gunakan Pes Cili Merah Curry Thai. Saya  cuma masukkan satu sudu besar aje untuk mendapatkan warna dan rasanya. Yang lain tu bahan biasa-biasa aje, udang dan isi ayam.

Next Post - Grilled Chicken Rice

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CHOCOLATE SWIRL POUND CAKE

This classic cake is a  great entertaining cake, easy to make and impressive when served. It keeps very well when stored in an airtight cake keeper, staying very moist even when made a day or two ahead.

While you could frost the top and sides of the cake, I prefer to simply made it plain. Pound cake is dense and heavy, so be sure to place the cake on a sturdy cardboard base. 

Since there's no icing to deal with, you can wrap this cake tightly in clear plastic wrap and still keep the chocolate visible. This pound cake is also very moist and very soft

Ingredients

•  2 cups  Butter or Margarine, softened
• 3 cups sugar
• 6 large eggs
• 4 cups all-purpose flour
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chocolate syrup
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Preparation

• Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
• Add flour to butter mixture alternately with milk, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla.
• Combine 1 cup batter and chocolate syrup, stirring until blended.
• Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan. Spoon half of chocolate batter on top; repeat layers. Gently swirl batter with a knife.
• Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.

 

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Kek klasik yang perlu ada dalam koleksi kek, saya suka kek ini bahanya simple dan membuatnya mudah. Kalau tekak terasa nak makan kek inilah kek yang paling mudah dibuat. Saya suka makan masa panas-panas sedap hirup bersama teh panas.

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Next Post - Breakfast Menu

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CREAMY CHOCOLATE PUDDING

Chocolate Lovers, Pudding Lovers, you sure to love this recipe, it's creamy full of chocolate and OMG it's really heaven !!!!

 

INGREDIENTS

 
Makes 3-4 servings

2 cups whole milk

40 ml heavy cream

50 g dark chocolate, grated

1 tbsp rice flour

2 tbsp cocoa powder

1 tbsp corn starch

1/2 tsp vanilla extract

1/2 cup sugar

PREPARATIONS

Combine sugar, cocoa, cornstarch and rice flour in a medium saucepan. Place over medium heat, and stir in milk.

Cook over medium heat, stirring constantly, until pudding thickens. Stir in  the chocolate and heavy cream. After it has the right consistency like pudding, turn the heat off and add vanilla and whisk until well blended. 

Pour into dessert dishes. Serve warm or let cool at room temperature and then refrigerate until serving. 

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Peminat chocolate, peminat pudding anda pasti suka ini, sedap, lemak dan berkrim. Mudah dibuat dan cepat dihidangkan.

Next Post - Chocolate Swirl Pound Cake

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GOOD MORNING MALAYSIA - SCHOOL HOLIDAY BREAKFAST MENU - SHRIMP FRIED BIHUN NYONYA STYLE/ BIHUN GORENG UDANG

It's a school holiday today and the next two weeks. Busy period with lots of wedding invitation. Wow.... I have almost 8 wedding invitation to attend to and this coming weekend, I'm going back to my hometown Muar for a cousin's wedding invitation. A good way to get together with families.

Today for breakfast I fried rice vermicelli the Nyonya style. I love this bihun, it's hot and I love the half done bean sprouts and chives in the bihun. This is one of my favorite but my children still preferred the soya sauce bihun. Anyway sometimes we need varieties in our life so this bihun is  on of the few fried bihun variations. It's tasty and filling enough to last you till lunch. So here's what you need :-

INGREDIENTS

1 packet rice vermecelli - soaked over night.

250 gm shrimps shelled and deveined
2 cups bean sprouts

2 pieces fried tofu – cut into small cubes
1 small bunch Chinese chives – cut into 1” length

1 onion - sliced thinly
Some cut red chili for garnish
5 tbsp oil

Ground into paste:

1 onion 
5cloves garlic
3 tbsp dried shrimps – soak
20 dried chilies -soaked


Blend to form  a wet paste.



Seasonings:

2 tbsp light soy sauce
1 ½ tsp dark soy sauce for color
2 tbsp tomato sauce
2 tbsp tamarind juice
1 tsp sugar
Salt and pepper to taste



PREPARATIONS 

1. Heat up about 5 tbsp oil in a wok, saute slice onion till brown. Add in the paste and stir fry until fragrant.  
2. Add in the shrimps, tofu and continue to stir fry until the shrimps turn pink in color. 
3. Add in the noodles and the seasonings. Continue to turn and toss the noodles until well coated with the rest of the ingredients. If it is too dry, drizzle in some water.  
4. Lastly add in the bean sprouts and chives.

1. Give it a few more toss and check the seasoning.
   Dish out and serve warm.

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Maka bermulala cuti sekolah penggal pertama, maka banyaklah jemput kahwin. Dalam rekod saya sekarang ni udah ada 8 jemputan, tak tahu macam mana nak mengaturnya. Apa pun hujung minggu ni pulang ke kampung halaman di Muar, ooi....best betul, belum apa-apa dah terbayangkan beryani gam Johor, Mee Bandung Muar, Assam Pedas... dan banyak lagi lah list yang disenaraikan dan hendak lepas geram. Lama betul tak balik Muar, ni dah ada kenduri kahwin anak sepupu wajib pergi. Boleh la jalan-jalan cari makan dan cari rempah ratus beryani. 

Ok untuk pagi ini menu simple aje, saya buat bihun goreng, kat umah cuma ada dua orang aje, jadi saya goreng setengah bungkus aje. Tahanlah sampai petang nanti. Bihun goreng ini saya goreng cara Nyonya, pedas sedikit. Biasanya dihias dengan telur dadar dan cili merah, tapi hari ini tak sempat nak siapkan semua, buat ala kadar aje. Apa pun antara banyak-banyak bihun goreng yang inilah yang paling saya suka.

SELAMAT MENJAMU SELERA dan pada yang akan naik pelamin pada musim cuti ini SELAMAT PENGANTIN BARU.

Next Post - Creamy Chocolate Pudding

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GRILLED CHICKEN BREAST

This is a great recipe for grilled chicken breasts! This marinade is also perfect for making your BBQ party.

 

INGREDIENTS:

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon kosher salt
• 1 1/2 tablespoon black pepper
• 1 clove garlic, minced
• 1/4 onion, finely chopped
• 1/4 teaspoon thyme
• 1/8 teaspoon cumin
• 1-1 1/2 lbs skinless, boneless chicken breasts

PREPARATIONS

 

Combine olive oil, lemon juice and dry ingredients to create marinade.

Up to 24-48 hours prior to cooking, marinate chicken breasts in a covered dish, refrigerated. Be sure each side of the chicken breast is covered in marinade.

Grill chicken for about 8-10 minutes each side, or until thoroughly cooked. Cooking time depends on temperature and the thickness of the chicken breasts. 

 

For sauce I used brown sauce accompanied with grilled asparagus and cherry tomato.

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Kalau dah bosan makan nasi dan mahukan some western dish, cuba resipi ini mudah aje. Main perap dan grill. Resipi ini juga sesuai kalau anda bercadang untuk mengadakan jamuan BBQ bersama-sama teman-teman. Untuk sosnya seperti biasa terletak pada pilihan masing-masing.

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Next Post - Breakfast Menu

 

 

TERIYAKI SALMON WITH RICE

This is a really simple recipe. In fact I don;t have a measurement for this recipe. All you need are to get the ingredients, marinade and grill the fish.

Its sweet in flavor and is a great finishing sauce for any grilled meat or vegetables. Some used sake, I don't, I just used soya sauce anyhow it's marvelous.

Serve with rice and sides.

Grilled Salmon Teriyaki Recipe

Ingredients and Directions for Grilled Teriyaki Salmon

salmon fillets

salt and pepper

non stick spray

teriyaki sauce *see recipe below

green onions, slivered (as much or little as you like)

Instructions:

Heat grill on high heat.  Spray grill with non-stick spray and cook salmon (skin side up, flesh side down) for 5 minutes.  Turn salmon fillets over and cook for another 4-6 minutes until salmon is cooked through.  Drizzle teriyaki sauce over salmon to your liking.  Top off with green onion slivers. Enjoy!

Teriyaki Sauce Recipe

Ingredients:

1/3 cup reduced sodium soy sauce

1/3 cup cold water

2 teaspoons corn starch

1/3 cup sugar

1 tablespoon garlic powder

*optional 1 tsp. grated ginger and 1 tsp. red pepper flakes

Directions:

In a medium pan add all the ingredients except water and corn starch.  In a small cup dissolve corn starch and water before adding to sauce pan.  Cook sauce on medium heat for 5 minutes occasionally stirring.    Serve immediately and store any left overs in the refrigerator for future use.

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Teriyaki ini adalah sajian yang paling mudah, kdang-kadang tidak perlu pun resipi main agak-agak aje. Saya kalau ternampak salmon fillet pasti akan membuat resipi ini, sedap. Untuk sos teriyaki ini boleh beli yang siap, tapi saya lebih suka buat sendiri, kerana sos teriyaki ini kadang-kadang ada sake yang mengandungi sedikit bahan alcohol, buat sendiri aje, pakai kicap cair, sedap pun. Untuk menghidang teriyaki ini hidangkan bersama nasi dan sidesnya. Untuk sides pilihlah apa-apa sayuran kegemaran anda. Sayur celur brokoli aje dan masukkan juga kentang putar.

Next Post -  Grilled Chicken With Asparagus

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THAI LAKSA

There are two version of Thai Laksa, the Tom Yam and the Creamy version. This recipe is the creamy version.

This delicious Thai-style soup has coconut milk, prawns, crab stick, fishball and water spinach. 

Not much different from Nyonya Laksa Lemak. This Thai Laksa used a lot of Thai Basil Leave. I omitted this, since children don't quite like the aroma of basil.

Like any other Thai dish serve with lime wedges. You can use store bought red curry paste if you like.

INGREDIENTS

• 1 litre water
• 2.5kg mackerel (ikan kembong), cleaned
• 200 gm shrimps
• 5 crab sticks cut into cube
• 10 fish balls halved
• 1 1/2 tsp salt
• 3-4 tbsp oil
• 2 wild ginger flower buds (bunga kantan)
• 3 stalks lemongrass, smashed
• 2 tbsp tamarind paste mixed with 150ml water, squeezed for juice and strained
• 550ml thin coconut milk
• 350ml thick coconut milk
• 6-8 stalks basil leaves
• 1.5kg fresh laksa noodles, scalded
• 2 handful of water spinanch  blanched
• 1 bunch peppermint, leaves removed
Ground spice ingredients
• 20 dried chillies
• 6 fresh red chillies
• 5cm piece turmeric root
• 20-22 shallots
• 6 candlenuts
• 1 tbsp belacan
Seasoning
• 1 tsp salt or to taste
• 1 tbsp fish sauce
• 1/2 tsp sugar or to taste
• 1 tsp ikan bilis stock granules

PREPARATIONS

Boil water with salt in a deep sauce pot until boiling. Add the cleaned fish. Cook for 8-10 minutes. Dish out fish and debone. Keep fish meat aside. Discard bones and retain the stock.

Cut off bunga kantan stalks (to be used later). Slice bunga kantan finely and leave aside as garnishing. 

Heat oil and sauté ground spice ingredients, saved bunga kantan stalks and lemongrass. Fry until fragrant. 

Transfer fried spice into the fish stock. Add tamarind juice and bring to a boil. Add thin coconut milk and bring to the boil, then pour in thick coconut milk and add basil leaves. 

Return fish meat to the stock and adjust with seasoning to taste. Simmer gently for a while. 

To serve: Put serving portions of scalded noodles into individual bowls. Put some beansprouts and pour enough hot gravy over. Garnish with cucumber, mint leaves and sliced bunga kantan. Serve hot.
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Agak lambat sedikit mengeluarkan N3 ini, bukan apa hujung minggu baru ni saya lari sekejap menjengah anak saya Tyca, tenguk macam mana dia adjust dengan kehidupan barunya di Campus. Laksa Thai sebenarnya ada dua jenis, satu yang berperasa Tom Yam dan yang satu lagi berlemak. Resipi ini ialah resipi Laksa Thai Lemak. Ramuan dan cara membuatnya tidak banyak beza dengan dengan Laksa Lemak Nyonya bezanya mungkin laksa thai ini banyak menggunakan daun selasih. Sedap saya memang suka laksa ini.  

Next Post - Salmon Teriyaki With Rice

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DARK CHOCOLATE CUPCAKES AND PEANUT BUTTER FROSTING

This dark chocolate cupcake is a crowd-pleasing dessert. The chocolate flavor comes from a lot of cocoa powder, and chocolate chips adding flavor without adding any density, and again not making the cupcakes overly sweet. I used peanut butter frosting that is both smooth and rich. Add the confectioners’ sugar in gradually when you make the frosting so it doesn’t become overly thick and maintains a nice, spreadable consistency.

INGREDIENTS

preheat over to 350 degrees fahrenheit

8 tablespoons unsalted butter at room temperature, cut into 4 pieces
2 ounces bittersweet chocolate chips
1/2 cup dutch-processed cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (i used a light version & it was perfect!)

1. place butter, chocolate, and cocoa in a heat-proof bowl. set bowl over saucepan with two inches of simmering water. gently stir butter and chocolate until melted and combined. set aside until mixture is warm. this step can be substituted for microwave.

2. in a small bowl, whisk flour, baking soda, and baking powder together. 

3. in a large bowl, whisk eggs together until combined. add sugar, vanilla, and salt until fully incorporated. add cooled chocolate mixture and whisk together. sift one-third of flour mixture over chocolate mixture and whisk until combined. stir in sour cream until combined, and then sift remaining flour mixture over and stir until batter is thick.

4. fill cupcake liners two-thirds full and bake until knife or cake tester in center of cupcake comes out with a few crumbs - about 18 minutes. if adding to batter, place in center of cupcake half-way through baking. if making mini-cupcakes, only bake for 7-8 minutes.

peanut butter frosting

1 cup confectioners’ sugar, sifted
3/4 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon salt
3-4 tablespoons heavy cream or half & half

1. place butter and sugar in bowl of stand mixer and beat with paddle attachment until combined and creamy.

2. add vanilla extract, salt, and peanut butter, and combine.

3. add heavy cream one tablespoon at a time until frosting reaches desired consistency.

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Dark chocolate cupcake dengan peanut butter frosting juga merupakan satu kombinasi yang menarik. Cupcake ini juga kaya dengan chocolatenya cukup sesuai dijadi sajian majlis. Sedap lemat dan moist.

Next Post - Thai Laksa

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COOKIES CUPCAKE

Look's like this week is PATYSKITCHEN cupcakes week and this is my fourth cupcake for the week.

I can admit that I am chocolate fan and this cupcake is one of my favorite. This cupcake has a deep chocolate flavor and take only a few minutes to throw together. 

I made chocolate frosting topped with thin store bought chocolate chips cookies to make the cupcakes just a touch more chocolaty. Recipe heavily adapted from joyofbaking.com.

 

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

 

Chocolate Fudge Frosting:

 

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

 

Chocolate Cupcakes: 

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
2. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
5. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

Chocolate Frosting:

1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). 
3. Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

 

Makes about 16 cupcakes

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Cupcake ini buat masa Hari Guru baru ni, anak-anak nak hadiahkan pada guru mereka. Saya buat chocolate cupcake dari joyofbaking.com dan dihias dengan chocolate frosting dan chocolate chips cookies. Sedap dan mudah membuatnya.

Next Post - Dark Chocolate Cupcake With Peanut Butter Frosting