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Wednesday, December 17, 2014

Lemon Cupcakes

Posted by MamaFaMi
Source : Laura Vitale

Ingredients :

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter at room temperature
2 eggs
1/4 cup fresh milk
1/4 cup sour cream (I used plain yogurt)
2 teaspoons freshly grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla essence

Frosting :

2 tablespoons unsalted butter at room temperature
1 cup cream cheese, at room temperature
1 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla essence
1 1/4 cups confectioner sugar (icing sugar)

Method :

1. Preheat the oven to 350 F / 175 C, line a 12 piece cupcake tin with liners and set aside.
2. In a small bowl, whisk together the flour, baking powder and salt, set aside.
3. In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.
4. Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.
5. Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.
6. Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.

For the frosting :

1. In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.
2. Pipe or spoon on each cupcake and enjoy!

Have a nice day!

Saturday, December 13, 2014

Pickled Chillie (Cili Jeruk)

Posted by MamaFaMi
Source : Ros

Ingredients :

200 ml vinegar
150ml water
3 tablespoons sugar
3 red bird-eye chillie
8 fresh green chillie

1 glass bottle

Method :

1. Slice thinly green chillies and bird-eye chillies. Deseed, wash and rinse. Place the chillies in a glass bottle.
2. Bring to boil vinegar, water and sugar. Once boiled, remove from heat and let it cool.
3. When cooled, pour the liquid into the glass bottle. Place the cap and keep in the refrigerator overnight.
4. Serve with fried noodles.

Tips from Ros :

Make sure the vinegar mixture is cooled before pouring into the glass bottle filled with the sliced chillies so that the pickled chillie stays crunchy.

Have a nice day!