The Opinionated Baker

Not all of us are made of sugar and spice

Archive for the ‘Cupcakes’ Category

Easter Apple Cupcakes

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Today I was lying on my bedroom floor, staring at the ceiling (procrastinating) and thinking, “Why do things in life have to be so difficult?”

Conventional wisdom has it that if everything in life was easy and happy, we would never know satisfaction because we never had to work for our success. But is that really true? I don’t see many billionaire offsprings declaring that their wealth is not bringing them satisfaction and giving it all away so that they can enjoy the “process”… In fact, they seem pretty darn happy to me.

If I could achieve success without much work, I will be equally satisfied than if I had worked my ass off. Maybe even more because it cost me less heartbreak and effort. (i’d be like, “In yo face! A+ from studying the night before!” ) I am a firm subscriber to the belief: Work smart, not hard.

Saving time gives you more time to spend on those important to you. 🙂
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Written by Musingsat

April 3, 2012 at 6:24 am

Take 2 Yuzu! Matcha Yuzu Cupcakes

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This is take 2 of my yuzu cupcake series! If you haven’t seen take 1, you should definitely go and check it out!

Anyway, as I mentioned during take 1 yuzu, I wanted to experiment around with the cupcake base, this is the result of it! 🙂 I think that the slightly bitter taste of the matcha powder goes better with the yuzu. It’s so exotically Japanese that I want to squeal and decorate it with sakura blossoms and stuff… *squeals*

This cupcake is not meant for people whose idea of matcha is heaven and earth jasmine green tea. That is not matcha. Matcha is more grassy(?) than that. 😛

Pictured below: Grassy cupcake.

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Written by Musingsat

April 29, 2011 at 7:14 am

Yuzu Chocolate Cupcakes

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The next few weeks are going to be very exciting. Singapore is holding its next general elections and my generation is going to be voting for the very first time.

Maybe it’s a self-centered point of view but it feels like we are living in a time of change. The rise of social media and the internet have helped to level the political arena. It helps too that Singaporeans are generally well educated and (hopefully) able to make logical macro type decisions that will benefit the country. (or am i just deluding myself?)

Yet, there are still my peers living around me who remain steadfastly apathetic and live with their eyes closed. They are too content with the world that surrounds them. When everything is going well in your life, it becomes easy to forget about the less fortunate who are working harder than ever just to put food on the table, or the ones who fall through the gaps and are forgotten by society.

Be it for the ruling party or the opposition, I hope everyone will vote very carefully because this is a responsibility that should not be undertaken frivolously.

In this climate of severity, the cupcakes that I made this time round feel somewhat more mature than usual. It might be the bitter tang of the yuzu fruit, or the heavy texture of the chocolate cake, but everything about it screams “adult”.

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Written by Musingsat

April 24, 2011 at 9:42 am

Black bottomed cupcakes: Celebrating diversity

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I love black bottomed cupcakes. I always bake these when I have cream cheese to clear or if I need some cupcakes to bribe my way past something. (I’m always late for meetups. 😦 When I bring food, I get forgiven more easily)

So the other day, I was baking these cupcakes to clear off the remnants of cream cheese from my cheesecake 2 posts away… and I got to thinking how black bottomed cupcakes are essentially a realistic representative of how important diversity is in our world. The cupcakes would taste (frankly) like crap if it was only the cheese part or only the chocolate part. It is the marriage of the two vastly different tastes that makes it quite so awesome. 🙂

Black Bottomed cupcakes I

adapted from allrecipes.com, I normally halve the cheese mixture which I have calculated in the recipe below.

Ingredients

  • 4 ounce cream cheese, softened
  • 1 small small egg

  • 1/6 cup – 1 tbsp white sugar
  • 1/16 teaspoon salt (i just leave this out)
  • 1/2 cup finely chopped white chocolate (I have tried this with dark chocolate and stuff but white chocolate gives it the best taste.)
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water (I use milk)
  • 1/3 cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate and set aside.
  3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.
  4. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended.
  5. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  6. Bake in preheated oven for 25 to 30 minutes.

Written by Musingsat

May 22, 2010 at 2:36 pm

Posted in Cheese, Chocolate, Cupcakes