Cupcake Friday : Lemon Blossom

 It's Friday, friday, friday is my favourite day!
Almost every Friday morning, when ES wakes up, she will sing this song.
After back from school in the evening, we cycled near our neighbourhood.

 Passed by a river...

 Oppssss, it's going to rain. We need to go home...

Made a batch of lemon blossom on Friday night - Vanilla cupcake, with lemon curb as filling and light lemon cream cheese frosting, plus a slice of lemon as topping.

Cupcake Friday: Raspberries Poppy Seed Cupcake

Baked some raspberries poppy seed cupcakes last two days, with raspberries cream cheese filling and raspberries buttercream frosting. Was totally amazed by the natural colour produced by raspberries when mixed with butter for the buttercream frosting. It gave a nice pinkish colour, without adding artificial colouring, that is what we are looking for.

Raspberries buttercream frosting:

Ingredients:

1 stick of unsalted butter

1 cup of powdered sugar

3 teaspoons of raspberries puree

a pinch of salt

Methods:

(1) Beat butter in an electric mixer for a minute.

(2) Add salt.

(3) Add sugar.

(4) Add in raspberries puree and mixed till desired consistency is reached. The frsoting should be nice and thick.

Made another design for my girls for today's breakfast, with a heart shape on top.

Strawberry butter cupcake & blackberries cupcake

Strawberry butter cupcake

I remembered when I was a kid, popo always make steamed pau, butter cake, chiffon cake etc for us to bring to school. Our friends also got to know popo through the food that we were sharing with them, as popo always gave us extra so that we can share with our friends too. Saw this butter cupcake recipe from quay po cooks  using sour cream, looks interesting. Gave it a try last few days, and the cupcakes were finished within a day. We finished up the last cupcake by cutting it into quarter during tea time, ES, MSLS, and me shared it. They asked for more after finished the cupcake and I had to show them there is no more in the container; Daddy even requested if he can bring it to office for tea time, haha...

Ingredients: ( 15 cupcakes )

250gm Tillamook butter

220gm  castor sugar

4 eggs

150gm Pillsbury Cake flour

35gm plain flour

120gm Tillamook Natural sour cream

1/2 tsp vanilla extract
Blackberry jam
Strawberries

Method:

1. Beat butter and sugar until light and fluffy.
2. Beat in egg one at a time and add vanilla extract.
3. Fold in shifted flour and sour cream. Pour mixture into baking cups. For strawberry butter cupcake : Fill up 1/4 of the baking cup, put in sliced strawberries, fill up the baking cup again with mixture till 2/3 full. For blackberries cupcake: Fill up 1/4 of the baking up with mixture, add in 1 teaspoon of blackberry jam, fill up the baking cup again with mixture till 2/3 full.
4. Bake at 180 degrees C or 375 degrees F for about 30 minutes.

Blackberries cupcake