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Bake Fresh

Bake Fresh

November 7, 2009 · 7 Comments

Yellow CupCakes with Chocolate Buttercream swirls

Chocolate· Cupcakes & Muffins· Uncategorized

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This is my 25th post, a very special one. My blogging journey has been a combination of challenges, joy, frustration and A LOT of learning. Through this I knew I had to ‘perfect’ my recipes and presentation. They have to be the best both in taste and looks. A great deal of photography learnt but this is only the beginning. What I call was a shaky start amidst unsurity is now integral part of my life. It not only relaxes me, but also allows me to interact with fellow food bloggers (and lovers). So rightly someone said which means,its not about the destination, the joy lies in the journey and for me I am loving every bit of it.

Recently a Riyadh-based blog run by four young ladies published a post about BakeFresh. They are from Philipines and like me expats in Riyadh, KSA. The diversified professionals fields from which they come have made their well-rounded blog The Pink Tarha quite popular.They featured my baked goodies, decorated cupcakes and blog very nicely. A big thanks to all of them. Here is the link.      

 

From my last post, failed and successful attempts to make macaroons, I had lot of egg yolks in hand 10 to be exact. I was searching for some quick recipes. I did make Walnut Parfait – a wonderful dessert made from egg yolk custard. Still 6 yolks at hand and not sure what to do. I always wonder how food bloggers come up with ideas for post, specially those who are really picky on what to post. For me, making a dish depends on need, craving, ingredients availability and their expiration date. My daughter started her pre-school last week and she is a big fan of cup cakes. Egg yolks and cupcakes, hmmmm, things were making sense. So I finally ended up in making Yellow Cupcakes, recipe adopted from Joy of Baking. And what wonderful beauties they turned out. Perfect dome shaped cupcakes, soft and moist and screaming that they should be decorated. So here is the recipe of Yellow cupcakes with chocolate buttercream frosting topped with a fondant rose, I was recently practicing.





Ingredients

Egg yolks 6
Milk 1 cup
Vanilla Essence 2 tsp
Flour 3 cups
Caster sugar 1 1/2 cups [original recipe used granulated but i could feel granules of sugar on top so next time I use caster]
Baking Powder 1 tbsp + 1 tsp
Salt 3/4 tsp
Butter 12 tbsp

Method
1. This method is also called one bowl method as opposed to cream method which calls for creaming butter and sugar first.
2. Lightly beat egg yolks, 1/4 cup milk and vanilla.
3. In a large mixing bowl, beat all dry ingredients on low speed.
4. Add in butter and remaining milk and mix until all combined on a low speed for about 2 minutes.
5. Add in egg yolks mixture in three steps beating for 30 seconds after each addition.
6. Scoop into muffin tray about 1/2 full.
7. Bake in a pre-heated oven at gas mark 4 for about 20 minutes until golden brown.
8. Cool completely before frosting.



Chocolate Buttercream Frosting (adopted from Wilton)


Ingredients:

Shortening 1/2 cup
Butter 1/2 cup
Icing sugar 4 cups
Cocoa Powder 3/4 cup
Vanilla 1 tsp
Milk 3-4 tbsp

Method
1. Cream shortening and butter.
2. Add in vanilla and cocoa powder.
3. Add icing sugar, one cup at a time.
4. Continue beating, adding 1 tbsp milk.
5. Beat until mixture is light and creamy.
6. Pipe swirls with 1M tip on cooled cupcakes.

 

 

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Previous Post: « Macaroons Making with The Daring Bakers
Next Post: Chocolate Muffins for Monthly Mingle »

Comments

  1. Memória says

    November 8, 2009 at 8:20 pm

    Well, you did an excellent job on the rosette! My stepmother has been searching for a good, yellow-cake recipe. I will send this to her! Thanks!

    Reply
  2. bakefresh says

    November 9, 2009 at 7:03 am

    thanks, yes it sure is a winner recipe.

    Reply
  3. Memória says

    November 15, 2009 at 8:01 pm

    Yes, I remember this post. I have yet to try out this recipe. I did bookmark it, though.

    Reply
  4. Me says

    January 26, 2010 at 4:07 pm

    i adore your blog…its so cool!!! :D:D
    i have always wanted to excell in baking….but well i dunt the patience required 🙂 i am def going to try few things from ur blog ….

    great work 🙂 ur awesome!

    Reply
  5. Me says

    January 27, 2010 at 8:15 am

    two questions….what exactly is shortening? and do you beat by hand or electric beather..i hv heard over beating can cause the dough to harden up??

    Reply
  6. bakefresh says

    January 30, 2010 at 5:11 am

    Thanks Me, for appreciation, many recipes are very simple and doesnt require that much patience 😉
    regarding shortening, well its just a type of fat, somewhat like butter but easily kept at room temperature, i usually use it in icings for stability since using butter only can cause the icing to melt, it doesnt taste as good as butter but some brands are better than others, if u dont find it u might be able to substitute it with margrine, not sure though

    Reply
  7. Anonymous says

    March 9, 2011 at 11:21 am

    absolutely mouthwatering
    btw its ensiyah!

    Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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