Sunday, 27 June 2010

chocolate marshmallow cupcakes with pink mood

chocolate marshmallow cupcakes

okay, so im feeling like 'pink' this morning, i dont know..
by the way, im gonna keep this post short with my babbling but looooong with pictures!
so lets just talk about the cupcakes.
this cupcakes is a hybrid child of hummingbird bakery's chocolate cupcake and marshmallow cupcake.

the only reason why i didnt make the actual marshmallow cupcakes or the actual chocolate cupcakes is just because my friend dani asked and literally begged me to bake him chocolate cupcakes.
he kept buzzing me about this, whilst im juggling with my interior design final assignment and baking cupcakes is the last thing i want to do.
but today.
now after im 98% done with the final assignment, i could bake him cupcakes.

chocolate marshmallow cupcakes

i still have the homemade marshmallow from last week, sitting nicely in lock&lock box.
"okay, i'll make the marshmallow cupcakes then" but i remembered that dani wants chocolate cupcakes. "okay, chocolate cupcakes it is."
problem solved? no, nu'uh!
i didnt have the heart to keep those homemade marshmallow any longer, so i had to use it immediately.
it was really confusing, "chocolate cupcakes or marshmallow cupcakes."
i could make the marshmallow cupcakes with chocolate frosting just like how its written in the book.
but i wasnt sure that dani wants vanilla cupcakes with chocolate frosting.
he wants plain chocolate chocolate cupcakes.
but i need to use that marshmallow.
if you were me, by this point i bet you'd already have the perfect solution.
but not me.
fyi, i have a slow brain.
i need a while to thinking and making good decision.

chocolate marshmallow cupcakes

gah! so then i thought, why not make chocolate cupcakes with marshmallow filling?
its perfect!
its gonna be good, chocolate + marshmallow, its perfect, once again!
it took me few hourse to find the solution.

so off i was to the kitchen, this morning.
like i said.. feeling all pink.

chocolate marshmallow cupcakes

now pictures below are the not-so-step-by-step pictures.
please enjoy :)

the recipes in the hummingbird bakery cookbook have a bit weird method.
for this chocolate cupcakes for example,
the dries
*you start with mixing the flour, cocoa, sugar, salt, baking powder and butter until you reach a sandy consistency*

the liquid
*you whisk together egg, milk and vanilla the pour it to the mixed ingredients below*

chocolate cake batter
*after that, mix them all throughly but dont overmix.*

i've read that many people are dissapointed with this cookbook.
but seriously, i followed all the instructions to T and all i got is a very good chocolate cupcake. although the only downside is it yielded only 10 perfectly domed cupcakes. not 12.

*the dirty little dishes, seriously, do you need to see that?*

okay, lets proceed..

the batter ready for oven
*only 10 cupcakes*

homemade marshmallow
*now this is the marshmallow and the red food coloring because i didnt have pink marshmallow whilst i want a pink marshmallow.. so why not just the tint the melted marshmallow pink?*

pink melted marshmallow
*the pink melted marshmallow*

chocolate marshmallow cupcakes
*i used apple corer to make the hole and filled them all with spoon, but honestly, it was a serious messy and sticky deal*

fast forward to an hour of cooling and all those butter, powdered sugar and cocoa for the buttercream frosting.
i present to you, a very very yummy chocolate marshmallow cupcakes.

chocolate marshmallow cupcakes
chocolate marshmallow cupcakes

my verdict about this cupcakes?
seriously yummy and the marshmallow filling is a compliment to one another. perfect, hence the buttercream frosting.. too sweet and grainy, i dont like it.
but come on, the only frosting i can tolerant with is cream cheese frosting.
anyway, enjoy the pictures.. i heart them :*

Saturday, 26 June 2010

Gli Azzuri cupcakes

gli azzuri cupcakes
gli azzuri cupcakes

gli azzuri cupcakes i did for my best girl aina's brother.
she was the first person who ordered cupcakes from me months ago and that was why i decided to open this tiny little online bake shop sugar crawler.
and fyi, im taking a little break from the business now, i want to focus on my design school, stop wasting time and finish the design hell soon.
i can do whatever i want to do after i finish the school, you know, including pastry class in Le Cordon Bleu, Paris or photography class or just sail across seas and challenge my life.
although aside from the 'school' reason above, i also dont feel like doing cupcake orders nowadays. doing cupcakes that doesnt fit my mood.
i dont want to ruin my baking hobby so i'd better take a step back from the business and have fun with my hobby.

these cupcakes i did whole-heartedly for aina is the last cupcakes order i want to do for now, no im not quitting from the business, just take a long undefinite vacation from it.
i'll still bake of course, i have tons of recipe waiting to be tested.

so aina, i heart you my friend and i hope you enjoy these last cupcakes from Sugar Crawler.
happy birthday masnuk! stop being sassy :p

gli azzuri cupcakes

Saturday, 19 June 2010

homemade marshmallow


holy mother of..!! i made my own marshmallow!
homemade marshmallow!
gah! no one i know would ever thought about making their own marshmallow.
marshmallow is always a sweet treat you get at supermarket.
correct me.. not just any supermarket, marshmallow is kinda rare in indonesia.
oh, i talk too much about the downside of indonesia.

anyway, im watching FIFA World Cup 2010 now while typing these.
its #NED vs #JPN now!
quick trivia, nederland and japan used to fought over indonesia.


onto the marshmallow.
when i first got my new favorite cookbook a.k.a Baked new frontiers in baking.
the first recipe that caught my eyes is this marshmallow recipe.
this recipe using sheets gelatin, unlike any other marshmallow recipe i've seen before.
it must be a fate that i've own sheets gelatin for while in my cupboard with the exact number of sheets this recipe needs.
okay, maybe not.. i only owned 6 sheets and the recipe calls for 12 sheets.
just okay, for halving the recipe.

this marshmallow has different texture with the usual marshmallow i get from store.
this is really soft and fluffy and springy, just like how the book described.
they need loads of powdered sugar for coating otherwise they'll get really sticky.
loads of powdered sugar will resulting in a way too sweet marshmallow.
so next time maybe i'll sub half the sugar with cornstarch.

since i dont really snacking on 'plain' marshmallow (way too sweet!) im gonna use this for marshmallow cupcakes or krispies treats.
or hot chocolate with homemade marshmallow, now that would be goooood.
oh wait, i've done that..


now the recipe

Marshmallow from Baked: new frontiers in baking
Makes 2-3 dozen marshmallows (depending on how you cut them)

6 sheets gelatin
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoon pure vanilla extract
Pinch of salt
1/3 cup confectioners' sugar, sifted, plus more for dusting

Grease an 8x8-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.
Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water to cover by several inches, adding a few ice cubes to keep it cold. While they soak for about 10 minutes, move on to the rest of the recipe.
Place the sugar, 1/4 cup corn syrup and 1/4 cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally--you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).
Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. By this point, the gelatin sheets should be very soft--drain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.
Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 8 minutes--the candy will turn white and fluffy. Add the vanilla and salt and increase the speed to its highest setting for 1 more minute.
Pour the marshmallow into the prepared pan and smooth the top. Sift confectioners' sugar evenly and generously over the top. Let sit for about 6 hours.
Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners' sugar-dusted work surface. Dust the marshmallow slab with more confectioner's sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners' sugar, patting off the excess. Store in an airtight container for up to 1 week.


Sunday, 13 June 2010

millionaire's shortbread


long story short, i love TWIX! love love love!
my favorite candy bar! caramel, chocolate and shortbread.
that's heaven, definitely.
there are few names for these bars, millionaire's shortbread, chocolate caramel bars and of course, homemade twix bars.
any name you just cant go wrong with chocolate, caramel and butter ladden shortbread.

these bars are so good, i almost thought about finishing them all.
although there was a downside about this recipe.
the caramelized sweetened condensed milk.
no, i wont use that again next time.
i'll use real caramel. butter ladden real caramel.


and also, even though i said that i hate the caramelized sweetened condensed milk.
im actually 'okay' with it.
i got to a conclusion that my sweet tooth has largely increasing.
im OKAY with caramelized sweetened condensed milk?! WTF
i used to think that sweetened condensed milk is too sweet, it makes me dizzy.
and now, i dont even have the heart to giveaway this millionaire's shortbread.
i crave the super sweet filling, the caramelized sweetened condensed milk.
how could i?
this is a BIG DANGER!

its just, this is a perfect recipe for sweet tooth monster.
with oozing caramel in every bite.
and perfectly falky shortbread.
and chocolate.
please die.


Millionaire's Shortbread
- makes 24 bars -
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

1/2 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 /12 cups all-purpose flour
1 large egg yolk, slightly beaten
pinch of salt
1 tsp vanilla extract

Caramel filling
28 ounces sweetened condensed milk (two 14-ounce cans)

Chocolate glaze
6 ounces dark chocolate (60% cacao), coarsely chopped
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, softened, cut into cubes

For the shortbread:
1. Preheat the oven to 350°F. butter the bottom and sides of aa 9-by-13-inch baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended
3. Add 2 cups of the flour and salt and beat until well combined. Add the egg yolk and vanilla extract and beat for a few seconds, or until just combined.
4. Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
5. Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.

For the caramel filling:
1. Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth.
2. Cook on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.
3. Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.

For the chocolate glaze:
1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
2. Put in the refrigerator for 1 hour, or until the glaze hardens.
3. Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.
4. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.


Friday, 11 June 2010

when in doubt, make banana muffins


this is gonna be a short post, i warn you!
this is about banana and how this banana muffins have become the root of my popularity, my mom loves them.
enough said!
these are very easy to make.
take only 10 minutes of measuring and mixing.
and 15 minutes to bake.
super fast breakfast treats that will pleased the crowd.

i've posted the recipe somewhere here, so just look for it here.
happy reading, happy drooling and happy searching for the recipe.
and please do make this, this is a fool-proof recipe for every non-baking person who wants to bake.
you know who you are :p


Saturday, 5 June 2010

International Goodies Swap

do any of you who happen to stop by to this blog, interested in an International Goodies Swap?
please leave me comment or email me if you are interested about this.

thank you XO