It’s almost 2 months since I
came back from Hong Kong and my last bake was Martha Stewart Yellow Butter
Cake.
I really had a great time in Hong
Kong. I went to 西貢 where my friend stays. We
had wonderful seafood dinner near the beach.
The ambience was so beautiful and peaceful. My friend drove us to 大埔
and we visited the wishing tree. I didn’t
get to meet Anne but she’s right, Shanghai Street are full of baking
stuff. You could simply find anything
you want there. The egg tarts were so
yummy and it’s selling everywhere on the street.
I started baking egg tarts when
I came back from Hong Kong. The recipe
from Zoe (Bake for
Happy Kids) and Anne (The Bare Cupboard)
were good. But the challenging part was removing
the tarts from the mold. I’m still
facing the same issue. But the tarts are
so good that my children don’t mind to eat it from the mold :D
I started my new job not long
after I came back from Hong Kong. The
new job is challenging and demanding. I
hope this is just temporary...
I really missed my baking and the comment from my fellow bloggers. I haven’t
been baking new recipe since then as the current job has taken all my energy that I'm too tired to do
anything.
Thanks to Zoe. She has been sending regards to me and I feel
so encouraged by her message.
I want to have break through!! I
can’t give up my passion because of work.
So I started something simple - Almond Butter Cupcake
I’m very happy with this
simple little butter cupcake. The cupcake is
supposed to top up with mini choux pastry of about 1 cm diameter and stack up
like a tower. But I find it too
troublesome to pipe-out hundreds of mini choux pastry. So I decided to replace it with hazelnut
instead.
The cupcake is full of almond
flavor. I also added hazelnut into the
cupcake and it made the whole cake taste so nutty.
Loving the sweet crunch of toffee
but cleaning the stubborn and sticky pot is a dreadful job and can be a problem
too. What I did was to fill up the pan
with water until the water covers all the sugar residue. Put the pot back to the stove and let the
water simmer. The boiling water will gradually melt the
sugar from the pot and then I’ll quickly rinsed off under the running water.
Ok, here u go, the recipe for
Almond Butter Cupcake with Hazelnut Toffee which was adapted from Women’s
Weekly magazine
INGREDIENTS
Amond
Butter Cake
150g butter, softened
½
tsp almond essence
150g caster sugar (I reduce it to 90g)
2
no. eggs
50g self-raising flour
75g plain flour
60g ground almonds
Hazelnut
Enough
to top up the cupcake.
Toast
a little in the oven
Toffee
220g caster sugar (I reduce to 150g)
125ml water
METHODS
(1)Combine
sugar with the water in small heavy-base saucepan. Stir over heat, without boiling until sugar dissolves;
bring to a boil. Reduce heat; simmer,
uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside
before using.
(2)Preheat
oven to moderate. (180ºC / 160ºC fan assisted).
Line 6 hole large or 12-hole standard muffin tray with paper cases.
(3)Beat
butter, essence, sugar and eggs in small bowl with electric mixer until light
and fluffy.
(4)Stir
in sifted flours and ground almonds, in two batches. Divide the mixture among cases; smooth
surface.
(5)Bake
large cakes about 20 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
(6)Arrange
the hazelnuts on the cupcake. Drizzle
and make some spiral over the nuts.
HAPPY
BAKING!
I’m submitting this for Little
Thumbs Up, which is just nice that the theme for June is Butter.
Little Thumbs Up is organized by
Zoe from Bake
for Happy Kids, Mui Mui from my little favourite DIY
and Jozelyn from Spice Up My Kitchen.
Thank you for these 3
beautiful ladies.