Happy Father's Day! Cupcakes with Love from the Boys~~

Happy Father's Day!!!! 

D insisted I help him with the making of cupcakes for his Daddy.  I have a cupcakes recipe book, with many cupcakes recipes and pictures.  When D flipped through that book, he dismissed many cupcakes, even his favourite.  He knew just which one to make when he spotted it - Chocolate Banana Cupcake.  Because his Daddy loves banana.  And he reminded me to buy the ingredients.

Do you know why the banana slices are turning slightly brown?  When it's done by the kids at home, it takes time...

Sometimes one may wonder if a child remembers or even bother to remember.  D's gesture reminds me that although the children may be up to mischief at times, disobedient at times but deep down inside him, he bothers, he knows.

Taking turns sifting the flour.

First time trying to crack an egg.

Finally using the apron I bought almost a year ago.

All eyes on putting the bananas properly.

All smiles!  Happy with what they have done!  Daddy had to eat both cupcakes in one go. 

Chocolate Banana Cupcakes
(makes 12 cupcakes)
(adapted from Cupcakes with attitude by Benjamin Wong)

Ingredients:
125g self raising flour
2 tbsp cocoa powder
125g unsalted butter
125g brown sugar - I used 100g
2 eggs, lightly beaten
1 tsp ground cinnamon (optional) - I omitted
1 tsp vanilla essence - I used vanilla extract
100 - 150g bananas, roughly mashed

Sea salt caramel frosting (see below)
Banana slices

Directions:
1.  Preheat oven to 180 degree celsius.  Line cupcake tray with liners.
2.  Sift flour with coca powder.
3.  Beat butter and sugar in an electric mixer at low speed until well blended.  Gradually add eggs and mix well.
4.  Add flour mixture and cinnamon if using.  Beat till well incorporated.
5.  Mix in vanilla extract and gently fold in bananas using a spatula.
6.  Spoon batter into the cupcake liners until 3/4 full.  
7.  Bake for 25 minutes.  Remove and rest cupcakes in tray for further 5 minutes before removing and placing on wire rack to cool completely.
8.  Spread a thick layer of sea salt caramel frosting on top and garnish with a slice of banana.

Sea Salt Frosting

Buttercream:
200g unsalted butter or vegetable shortening - I used unsalted butter (removed from fridge and cut into cubes 15 minutes before use)
200g icing sugar
2 - 3 tbsp water

Caramel:
50g unsalted butter
80g sugar
1 tbsp golden syrup - I used maple syrup
30g heavy cream
1/2 tsp salt

Directions:
Prepare the buttercream as follows:
1.  Beat butter in electric mixer for about 2-3 minutes on medium speed.  
2.  Add icing sugar and continue beating until well incorporated.
3.  Gradually add water, 1 tbsp at a time to achieve desired consistency.

Prepare the caramel as follows:
1.  Heat butter, brown sugar, maple syrup and heavy cream in a saucepan and bring to a gentle boil.  Stir occasionally.
2.  Once boiling, turn heat up and let it boil for another 2-3 minutes.
3.  Remove from heat and allow the caramel to cool down.  It should still be of a pouring consistency.
4.  With the buttercream in the mixer, slowly pour the caramel into the buttercream.  
5.  Beat at high speed until well blended.  Add salt and mix well.
6.  Use immediately or store covered in refrigerator for up to 5 days.

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What's Up the Last Few Weeks

What we have been doing the past 2 weeks.

Going Legoland!  We are annual pass holders to this theme park across the border.  One of the must do - watch the 4D show.  The newest Legend of Chima is our favourite and what is better than being able to take a photo with Laval.

Without fail, B will always try one of the games to get a Angry Bird.  The boys like Angry Bird, but  more of such soft toys and it's game.  E can even imitate the "eeeeeeee...... poof" sound you hear while playing the game.

Another favourite of D's, not much delight to us though, as it requires us to put in effort to move the vehicle.

Getting ready to "compete" against others.  Sometimes, if 1 gets too slow, the staff will help by pushing the vehicle from behind.  Hehehe

Pretending to be a fireman by spraying water on the building on fire.

I think almost all kids like this.  The aeroplane that goes up and down, round and round.  

Being in Malaysia, it is just as hot as in Singapore.  Though there are shelters (more now compared to the months when they just started), there were not alot of shades from trees as they were mostly young trees that aren't huge.  Sunscreen, cap and water are a must.  And, be prepared to see two-toned skin  when home.  :P

On other days, I have been baking quite a fair bit.  We got a new oven and I should not let it go to a waste, right?  :)

My nephew's birthday is in July.  His mummy - my sister - requested for a Super Heroes cupcake from me!  The only time I did cupcakes with some decoration with fondant is D's 3rd birthday.  The Sesame Street trio - Elmo, Cookie Monster and Big Bird.

The best that I came up with.  For a second-timer, it was not too horrible.  My favourite Captain America that most kids want.

Spot the "error"!   Yeah... Batman logo should be black but I did not have any black fondant and so, it is brown.  Haha!

Happy Birthday Z!!!!

The cupcakes recipe -

Old Fashioned Chocolate Cake
(from Nigella Lawson)

I did them in cupcakes instead and it yields 18 cupcakes

Ingredients 

for the cake

• 200 grams plain flour
• 200 grams caster sugar
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 40 grams best-quality cocoa powder
• 175 grams soft unsalted butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 150 ml sour cream

for the icing

• 75 grams unsalted butter
• 175 grams best quality dark chocolate (broken into small pieces)
• 300 grams icing sugar
• 1 tablespoon golden syrup
• 125 ml sour cream
• 1 teaspoon vanilla extract
• sugar flowers (optional)

Method

1. Take everything out of the fridge so that all the ingredients can come to room temperature.
   
2. Preheat the oven to gas mark 4/180°C/350ºF and line and butter two 20cm / 8 inch sandwich tins with removable bases.
   
3. Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
   
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
   
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
   
6. To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
   
7. While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least teedious way of removing lumps.
   
8. Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
   
9. When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
   
10. Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
    
11. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
    
12. Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
    
13. I love to dot the top of this with sugar pansies - and you must admit, they do look enchanting - but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.