TAGlicious's Classic Cupcakes

I love baking cupcake as it is a smaller cake which designed to serve one person, which can be  baked in a small nice muffin liner. Sometime for special occasion, I will decorate it with frosting, sprinkles or other cake decoration to make it attractive. 

Upon request by Hubby, I did this for his colleagues for his farewell to his current company. Hopefully they will love this simple yet classic cupcake baked by Taglicious!

Lovely Cupcakes with a little heart

Cupcakes (A keeper recipe)

Recipe by TAGlicious 
(Make 30-35 standard size muffin cupcakes)

Things needed:

• 250g unsalted butter (Leave at room temperature)
• 470g TOP flour (You can use cake flour)
• 4 teaspoon of double action baking powder
• 250g of sugar
• 2 tablespoon of vanilla extract
• 3 eggs (Big)
• 450g milk

Steps:

1. Sift the top flour & double action baking powder together and set aside.
2. Cream the butter till it is pale and fluffy using electric whisk/stand mixer.
3. Add in the sugar gradually and continue to beat it till it turn pale and fluffy.
4. Add in the eggs, one at a time and mix well.
5. Add in the vanilla extract and mix well.
6. Divide the flour & baking powder mixture into 3 portions (estimation), add in the 1st portion into the batter and mix well.
7. Divide the milk into 2 portions, add into the batter and mix well.
8. Add in the 2nd portion of flour into batter and mix well.
9. Add in the 2nd portion of milk into the batter and mix well
10. Add in the last portion of flour into the batter and mix well. The batter should be thick and smooth.
11. Scoop the mixture into the muffin cups. I used a ice-cream scoop. 1 scoop = 1 muffin cup size.
12. Finally, put them into a pre-heated oven at 170C and bake it for 16-20mins or till the top is brown.
13. Place the hot cupcakes on the wire rack for it to cool down before frosting.

Cream cheese frosting

Recipe: By TAGlicious

(This portion is able to frost 60pcs of cupcakes)

Things needed:

• 1000g of cream cheese
• 125g of butter (soften)
• 125g of icing sugar
• 2 tablespoon of vanilla extract.

Steps:

1. Cream the cream cheese and butter till smooth using electric whisk.
2. Add in the icing sugar & vanilla extract and continue to whisk till smooth

It is ready for frosting as per your plan design! Today, I frosted simple rosette design using my Wilton 1M tip . 

Beautiful Rosette cupcake

TAGlicious’s note:

*This recipe yield a less sweet frosting. You can add in more icing sugar if you love sweeter taste.

TAGlicious Ciao~

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A nice loaf of Cranberry bread

Ever since I have my own natural stater, weekly bread bakes become a routine. Especially when no kneading is needed, simply mix and let it proof for 2-3 hours and send it to fridge to continue it fermentation process sound pretty easy. However, time & patience is required.

Nice loaf of bread for breakfast, tea to go with butter or jam

Look at the airy air pocket & crusty crust

Cranberry white bread using natural yeast starter

Recipe reference source and did some modification: Jayeon Bread Book

(make 2 loaves)

Things needed:

• 200g of refreshed starter
• 370ml of water
• 10g of salt
• 30g of white sugar
• 30g of vegetable oil (I used olive oil)
• 520g of bread flour + more for dusting during shaping.

Steps to prepare the bread dough

1.  In a large bowl, combined the water & refreshed starter and mix until it is dissolved.
2.  Add in the salt and sugar.
3. Add in the oil and mix well.
4. Add in the flour and mix well like 1-2mins until the mixture is well incorporated. I am using a Danish dough whisk. If you don't have it, you can use a wooden spoon. Note: The dough is soft & sticky.
5. Cover the bowl with plastic cling and let the dough rest at room temperature for 2-3hrs until it rise doubled in size.
6. Place the bowl into the fridge overnight or 7-10hrs.
7. Flour the work surface and take out the overnight dough from the bowl.
8. Sprinkle some flour on the dough’s surface. Punch out the air from the dough to deflate it.
9. Flatten the dough and fold it into half, repeat this step for 3 times. Add more flour on the surface if you feel stick to handle it.
10. Divide the dough into 2 equal portion. Shape it into loaf shape to fit into your bread pan.
11. Cover the bread pan with cling wrap and let the dough rest for 2-3hrs until it doubled its size.
12. Preheated the oven at 200C and bake them for 45mins. Note: Cover the bread pan with bread pan lid or aluminium foil to prevent it from getting burnt.
13. Let it cool on a wire rack before slicing it. 

TAGlicious’s note:

* When shaping the bread, the dough is very sticky. Try to handle it fast with flour and put into the bread Pan. Adding too much bread flour may affect the texture.

* Normally, I will prepare 2 loaves each time. Extra bread can be store into the fridge for later use. Just heat up in toaster for a few mins and it is as good as fresh again. 
* I do not have a Danish oven, I used my very very basic oven to bake it. 

Did I tempt you to start making your own starter? 

TAGlicious Ciao~

Do join me at my Facebook page Taglicious