Lemon Marble Cupcake

I always find reason to make cupcake, I enjoy every process of making it, and of course eating them. But most importantly, I’m always exploring new idea every times I bake them, and I found lemon-flavored dessert appears to be superbly addictive to me recently. The lemon zest not only makes cake tastes fresher, but also balancing the sweetness within.

Ingredient:

  • 100g of soft butter,
  • 1/2 cup of castor sugar,
  • zest of one lemon,
  • 2 eggs,
  • juice of half a lemon,
  • 1 cup of all-purpose flour,
  • 1 tsp of baking soda,
  • 1/2 tsp of baking powder
  • 2 tbs of cocoa powder

First, beat butter and sugar till pale and fluffy, it will take about 3-4 minutes. Add the lemon zest, and beat in the egg one at a time, making sure it is beaten well in each addition. Pour in lemon juice, stir well.

Sift in all the dry ingredients, except the cocoa. One crucial thing to remember here is, once the rising agents hit the acid, it will start to bubble up, therefore you should not let the batter sit around too long, or the cupcake won’t rise.

Divide the lovely lemon scented mixture into half, in one half, fold in the cocoa powder. Now, simply spoon the mixture into muffin paper, in one side is the lemon, the other is chocolate. Use a toothpick or skewer, swirl the batter when you got this wonderful looking marble texture. The batter makes 12 cupcake, and it bakes in 180C for 20 min.

I always got the habit of filling the paper half way up, which afterward I realized I shouldn’t have done that, because it answers to my hard cake surface, do not fret, the mixture will risen perfectly.

Carrot cake

Since I watched Rachel Allen makes her carrot cake on Bake!, I always found excuse to make this over and over myself. What I love about this cake, is all the sweet components in it, you got the raisins, and of course the carrot itself, so I often put less sugar in the recipe, talks about healthy cake here.

Ingredient:

  • 1/3 cup of vegetable oil
  • 1/3 cup of brown sugar
  • 1 egg
  • 1 carrot, grated
  • 50g of chopped walnut or almond
  • 1/4 cup of raisin
  • 1 tsp of ground cinnamom
  • 1 tsp of ground nutmeg
  • 1 tsp of ground allspice
  • 1 cup of plain flour
  • 1 tsp of baking powder

In a bowl, whisk together oil, sugar, and egg till pale, about 4-5 min. Later, stir in the grated carrot, walnut and raisin. On top of the mixture, sift in all the dry ingredients. Fold well, just let the flour damped with the batter, and pour into a ready-lined and greased tin. This goes to a preheated, 180C oven to bake around 35 min. The cake is done, when a skewer went into the center, comes out clean.

2 months hiatus

As you can see, the café was left to rot for over 2 months now, didn’t update the site since I went back to college. It’s almost impossible, to keep up the consistency of post like previous month does, due to the fact that the hostel had so many constricting elements compared to own home.

The thing is, I still do cooking in my hostel, with all the pot and pan I brought; but it’s the time that I find so hard to cope with. Long hours of study, even my weekend was pre-occupied with queue of activity…

Yes, I know all those craps were just excuses of mine, I haven’t learned what’s the importance of time management. It’s my oblige at first, making choice to run two blogs simultaneously; but I still love cooking and enjoy blogging about it so much, I don’t want to feel like it’s some sort of burden trying to make everyone happy, kind of defeats the motto of this site. I want to have fun in this.

So, after this the blog will start rolling again, yet in short period I’ll post some recipes I didn’t manage to write-up from my last holiday. I’ve also thinking of sharing some article or recipes I fond of, just to fill-up the void when I’d run out of source myself. In the meantime, happy exploring in stay_cafe.