Sick

I'm down with flu and cough after enduring hubby same sickness for almost a week. Everyone thought my immune system is very strong. Haha, god knows. Now i just pray hard this cough will go off asap as there is another major baking project coming.

Vitagen

Yesterday, when i was on my way back home. I notice there is a advertisement on Vitagen, one of my favourite drink. A closer look, the new product come with collagen. Very interesting, good for complexion and health too. Today i went to NTUC, but did not manage to see it. I wonder if it is on sale.

Quiz "Are you a good Cook?"

You Are a Learning Cook

You've got the makings of an excellent cook, and the desire to be one. But right now, you're just lacking the experience. You couldn't be a top chef yet, but you could be an apprentice.

Are You A Good Cook?

Huat Kueh

Make this yesterday for my mum. Because Wed, we're going to genting to try our money luck, so i make this to huat. I used Redman ready mix which is very simple. Just add water and colouring, steam it.

Cupcake for Raymond's Birthday on 3rd Aug

Bake cupcake for my good friend cum colleague Raymond at the East Coast BBQ. Sadly to say the fondant i use melts before we cut the cakes. I choose the wrong icing.

The recipe blog mentioned it was better than the famous Magnolia vanilla cupcake. I have not tried magnolia before but out of curiousity, i give it a try. The verdict is moist and soft. Everyone likes it.

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.