Join me on my quest of making homemade treats with less sugar!
Here’s the newer and upgraded version of Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream. The previous recipe involved warming the oil before mixing with the flour. And this time I’ve totally ditched this process. Compared to the traditional mixing method, this method in which the egg yolks are incorporated during the last stage... Continue Reading →
This is my newest to-go cupcake recipe. The previous one that I love to use involves the tang mian method (read my post, Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream, for more details). I was getting lazy so I tried taking a shortcut by ditching this method and found that the result was... Continue Reading →
I am sharing with you the latest version of my chiffon cupcake recipe. I have been making Basic Chiffon Cupcakes for quite a while. There are tons of tips in that post so I’m not gonna repeat them here. This version is an upgraded one in which the Tang Mian method is involved. This tang... Continue Reading →
Happy 2021! Last year went by pretty fast as our family had been staying home most of the time due to the lockdown. Hope that the pandemic mode and lockdown will be over soon and everything will slowly get back to normal. This was the first sugar-free treat I made for myself this year. Both... Continue Reading →
Here is the cupcake version of my Chocolate Genoise (Dairy Free) that is made with milk. This is not the traditional way of making separated eggs method sponge cake. It involves beating the egg whites into a stiff meringue first before beating in the yolks. And then followed by the folding of flour, liquid (milk),... Continue Reading →
In the beginning of this year I’ve shared with my readers my recipe for Basic Chiffon Cupcakes along with some tips for success. Today I will share with you the chocolate version. And no, I didn’t just replace some flour with cocoa powder and then called it a day. In my blog post, Chocolate Chiffon... Continue Reading →
In January I’ve shared with my readers my recipe for Basic Chiffon Cupcakes and the recipe I’m sharing this time has one extra step which involves cooking the dough or the Tang Mian method. Here the dough is scalded with hot liquid to gelatinize the starch in the flour. Moisture will be locked in the... Continue Reading →
Do you like chiffon cakes? I do. They are so moist, soft and fluffy. When you turn them into cupcakes, because of its airiness, it is natural for them to crack in the oven during baking and then collapse while cooling. An easy way to fix/mask this is to pump it up with tasty filling... Continue Reading →
I’ve made some chocolate and vanilla cupcakes for the birthday party of my friend’s son over the weekend and I’d like to share my recipe with all my readers. The cupcake recipe was a modification of my Vanilla Chiffon Cake. I have increased the flour amount for a stronger structure which prevents the cupcakes from... Continue Reading →
I have always used pasteurized egg whites for my Swiss meringue buttercream (read about my blog post, Foolproof Swiss Meringue Buttercream) but this is not the best for young kids and pregnant women as the egg whites are not thoroughly cooked. In the past I would frost the cupcakes with whipped ganache for them (read... Continue Reading →
EC Bakes 小意思 