Tuesday, July 26, 2016

Oreo Cookies Cupcakes [26 Jul 2016]

I was tidying up my cookbook that day and I flipped through some cookbooks that I had "forgotten" about them.

And some of these recipes were rather good but it was just that every time a new book joined in the library, the "old" ones tend to be forgotten while some books were totally left untouched.

Mimi and I decided to try making some Oreo Cookies Cupcakes as they looked so tempting.

I had baked Oreo Cookies Cake and Oreo Cookies Chiffon Cake when I first started my baking journey. The kids did not seemed to show much liking to these Oreo, thus Oreo Cookies were rather left out in my "baking menu".

However, as they grown, they began to like Oreo Cookies, especially the cream within the cookies. And if you were an Oreo Cookie lover, you would know how tasty these Oreo Cookies Cupcakes were!!!

Not only were these cupcakes easily prepared and they definitely tasted heavenly!!!

With an extremely soft & fluffy cupcake texture, Mimi was absolutely enjoying her Oreo Cookies Cupcakes and especially enjoying the Oreo Cookies in her cupcakes. And I had to buy more Oreo Cookies now because she said I had to make more of these....

We had definitely bought more Oreo Cookies... again...

Oreo Cookies Cupcakes
(Recipe as inspired & modified from Cupcakes by Y3K, Coco Kang)

100g unsalted butter
80g icing sugar
2 eggs (100g)
120g self raising flour
80g Mini Oreo Cookies
(with cream, break into halves)

Additional Mini Oreo Cookies for Topping

1. Beat the butter and sugar until pale light.
2. Add in the beaten egg and mix well.
3. Add in the sieved flour and mix well.
4. Fold in the crushed Oreo Cookies and mix well.
5. Spoon the batter into cupcake cases (about 2/3 full). Place half of the Oreo Cookies onto the batter of each cupcake case.
6. Bake in a preheated oven of 175°C for about 20~25 minutes or until golden brown. Let the cupcakes cool completely on a wire rack.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Monday, July 25, 2016

Mini Soy Donuts (Cake Donuts) [25 Jul 2016]

The little ones simply ❤ their Mini Donuts coated with chocolate and their sprinkles. 

And today's Mini Donuts would be of Soy flavor, using soy powder.

Everyone was happy to see their donuts all decorated with their favorite sprinkles. 

Needless to say...I had popped some myself...these Mini Soy Donuts were simply irresistible!

I had to make 2 portion of this recipe as 1 portion would not be enough for my "Donuts Monsters"

These Mini Soy Donuts came out with a very soft, cake-like texture and the kids ❤ them as well. 

So did I!!!

The kids were too busy helping out with the favorite sprinkles and helping by eating those sprinkles too.

Once the mini donuts were nicely decorated, they started their "donut feast" and starting packing these pretty mini donuts for their school snacks.

Which one these would be your favorite donuts?

Mini Soy Donuts
(Recipe as adapted & modified from 糕點女王的聰明烘焙法:最想學會的100種幸福點心 by 李智惠)

50g unsalted butter
50g caster sugar
15g honey
1 egg
140g top flour
5g corn flour
10g soy powder
Pinch of sea salt
3g baking powder
90ml Hokkaido Milk

1. In your mixing bowl, cream the butter until creamy.
2. Add in the sugar and honey, continue to beat until well blended.
3. Add in the egg and mix until well combined.
4. Alternate all the dry ingredients with the milk and mix well.
5. Scoop the batter into a piping bag and pipe the batter into the greased donut pan.
6. Bake in a preheated oven of 175°C for about 15~20 minutes. Let the donuts sit in the donut pan for about 2 minutes before removing them from the donut pan to cool completely.
7. Once cooled, coat the donuts with melted chocolate and decorate as desired.

Do link back to MiMi Bakery House if you have used any information as published in this blog.