Tuesday, 13 August 2013

Eggless Tiramisu

I have a big, a really big one, dream of making my own tiramisu. The day come when i went to supermarket then saw mascarpone cheese, i grabbed it as fast as i could, put it in shopping chart. it's like my dreams would come true. well a step ahead to become true haha. the next of the day, i went to titan baking shop to buy some cupcake pans (i lost my cupcake pans, again..) and i found what I've been looking for! LADYFINGERS!! (say it out loud, please :) ) oh my! My dream comes true.

the hard to find ladyfingers

 i am not a fan of eating raw egg, so here i go for eggless tiramisu recipe from rainnysjournal, i omit the kahlua.
I present you an Eggless Tiramisu!!

Eggless Tiramisu Recipe
Coffee Syrup
3tbsp coffee powder
1 cup boiling water

Cream Filing
250g mascarpone cheese
300ml thickened cream
3tbsp icing sugar
4-5tbsp Kahlua

20-25 sponge fingers
Cocoa powder


  1. Dissolve coffee powder in water, set aside for later use.
  2. In a bowl, whisk the mascarpone cheese with icing sugar till the mixture is smooth and creamy.
  3. In another bowl, whisk the thickened cream until soft peak. Fold the thickened cream into the mascarpone mixture till well combined.
  4. Line the bottom and sides of a 6" square loose bottom pan with parchment paper.
  5. Dip each sponge finger into the coffee syrup and line the bottom of the pan with the sponge fingers. Spread a layer of the mascarpone cream mixture over the sponge finger and sprinkle cocoa powder over the top of the mascarpone cream mixture. Repeat the layering (sponge finger - mascarpone cream - cocoa powder) and top it off with a thick layer (personal preference, you can sprinkle a thin layer if you do not like too much cocoa powder) of cocoa powder on top.
  6. Refrigerate for at least 4 hours, best overnight, before serving.

Saturday, 6 April 2013

Vanilla Cupcake and Strawberry Frosting for Arfi's Birthday

Hello world! well, this isn't my very first blog, and i wish this one will be last and long lasting, and i don't forget the password (again, haha)  either, amiin.

I do love baking, i do love dessert yaay, that's why i made these cupcakes for my best friend birthday. the recipe from the famous Magnolia Bakery vanilla cupcake recipe, yum yum and matched it with strawberry frosting. the cupcakes were super moist and yummy, i couldn't stop munching them while busy with the frosting hhee. and the frosting tasted sooo strawberries, the sweetness match my taste, and they were really soft.

on the strawberry frosting, i follow magnolia vanilla buttercream then add 3 tablespoons (or more)  strawberry sauce. i got the strawberry sauce recipe here

Vanilla cupcakes

Ingredients :
1 cup unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups self-rising flour (recommended: Aunt Jemima)
1 1/4 cups cake flour, (recommended: Pure as Snow), spoon flour into a dry measure cup and level off
2 cups granulated sugar

directions :
  1. Preheat oven to 350°F degrees.
  2. Line 2 cupcake pans with paper liners.
  3. Chop the butter into 1-inch cubes and set aside.
  4. Whisk eggs together in a stainless steel bowl, set aside.
  5. Measure and combine milk and vanilla, set aside.
  6. In a mixing bowl, combine the self-rising flour, cake flour, and sugar. Using the paddle attachment, mix for 2 minutes on low speed.
  7. With the mixer on low speed add the butter one cube at a time - use the guard for the mixer and be careful - do not rush. Butter should be in small pieces.
  8. Add 1/2 of the milk and vanilla mixture.
  9. Scrape the bowl and mix on medium speed for 1 minute.
  10. Slowly pour eggs and the rest of the milk mixture into the bowl on low speed.
  11. Scrape bowl and continue mixing for 1-2 minutes.
  12. Scoop the batter into the prepared cupcake pans.
  13. Bake for 23 minutes or until cake tester comes out clean.

Strawberry Buttercream Frosting


1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoons vanilla extract
1 box (4 cups) confectioners’ sugar
2 – 3 tablespoons whole milk

3 tablespoons strawberry sauce

  1. Beat the butter in medium speed until creamy like consistency the add the vanilla extract
  2. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 tablespoons of milk and 3 tablespoons strawberry sauce.
  3. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food colouring and mix thoroughly.
  4. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.
recipe source : magnolia vanilla cupcake

Happy Birthday Arfi, wish you all the goodness come through this year, and Allah's bliss always be in your favour, kisses and bear hugs.

PS : *sorry for my bad English hehee