Banana Cupcake by Susan Quek

Facebook Link - https://www.facebook.com/photo.php?fbid=10155595927904548&set=a.10152530612724548.1073741854.770224547&type=3&theater

Ingredients:
3 eggs
130g sugar
200g banana (very ripe, cut into small pieces)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil (or any vegetable oil)
1 tsp vanilla extract 

Method:
1. Preheat oven to 160 degree C.
2. Whisk eggs, sugar, vanilla extract and mashed bananas at max. speed till stiff/ribbon stage. 
3. Sieve flour, baking powder and baking soda together. 
4. Fold in sifted flour and mix well. 
5. Add in oil and mix well till batter is shiny and flowing.
6. Pour into muffins/cupcakes baking tin and bake for 20-25minutes.

Orange Sponge Cupcakes by Jessica Lim

Fcaebook link - https://www.facebook.com/groups/platepalate/permalink/1147672785287020/

Nestum Milk Cereal Cupcakes by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1101844769869822/

(Recipe Modified from Banana Cakes from a Chinese Cook Book)

3 pkts Instant Nestum Milk Cereal + 120ml Hot Water, mix and let it cool
1 tsp Baking Soda
200g Self Raising Flour
1/4 tsp Salt
80g-100g Castor Sugar
1 tsp Vanilla Essence
4 Large Eggs
60ml Melted Butter

1. Add Baking Soda into the cooled Milk Cereal Mixture, stir well n set aside.
2. Beat Eggs and Sugar till pale. Add in SRF n Salt and mix well.
3. Add Milk Cereal mixture & Vanilla Essence, mix well. Lastly add in melted Butter n mix well. Pour it into the Cake Cups (approx 11 small size)
4. Preheat oven at 170 deg cel, bake for 22 mins. Insert with skewer into cake until it comes out clean.

Chocolate Cupcakes for 2 by Tasha Lee

Facebook/recipe link - https://www.facebook.com/groups/platepalate/permalink/1049445038443129/

Lemon Blueberry Cupcakes by Janet Chia

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1042773659110267/

Ingredients:
2 Lemon
250g SCS butter/rm temp
200g castor sugar
280g SRF (self raising flour)
1/2 tsp salt
1/2 vanilla essence
4 tbsp plain yogurt
4 large eggs or 6 small
Zest of 2 lemon
8 tsp lemon juice( juice from 2 lemon)
1 box of Blueberries 

Grease and line a 8" round pan.
Or use mini brownies or cupcakes pan
Preheat oven160/5mins

Tips:
Wash blueberries with salt and set aside to dry
Pat dry with kitchen paper towel if not fully dry, sprinkle some flour on it

Steps:
1.)Sieve flour and salt set aside.
2.)Cream butter and sugar till creamy.
3.)Add eggs at one at a time, beating well after each addition until mixture is light and fluffy.
4.)Add in 1/2 tsp vanilla and follow by
the lemon zest, mix until well combined.
5.)Slow down the mixer.
6.Add in flour and mix until well combined.
7.)Add the 4 tbsp of yogurt then add in lemon juice 2 tbsp at a time till all is incorporate.
8.Scoop mixture with ice cream scoop into prepare tin.
9.)Level out mixture at the side but allow a shallow well in the centre.
This is to enable the cake to level up evenly during baking.
10.) Deco the blueberries on it .
11.) Bake at 160/ 35-45mins( my oven temp). or till desired brown or cake test done.
12.)Remove from oven and let cool on rack completely 
13.)Voila yummylicious lemon blueberries cake
14.) Best serve with a cup of English tea.

Steamed pandan cake with coconut by Vera Koh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/973865832667717/

For cake
2 eggs
70g caster sugar
40ml pandan juice
80ml kara coconut cream
150g self-raising flour

For coconut
35g gula melaka, shaved
5g water
120g grated coconut

prep coconut
boil gula melaka n water till gula has melted
add 120g grated coconut
cook till dry
set aside

grease the little metal moulds for the cakes
mix pandan juice n coconut cream
set aside
beat eggs n caster sugar till pale n thick
add the pandan coconut cream. beat
sift in self-raising flour
pour batter in mould n topped w the gula melaka coconut..
steam for abt 10-15mins
cool then remove from mold 

Dark Chocolate Hokkaido Cupcakes by Angel Teo

Facebook recipe link 

https://www.facebook.com/groups/platepalate/permalink/928715523849415/

So tall, so light, so fluffy and super soft!!!! Managed to get smooth top!

It was super nice that i ate 3 at a go with my 2 girls! ✌🏻

This recipe is a keeper! 

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Hokkaido Chocolate Cake (chiffon method)

(1)
Salad oil 100g (non fragrance oil like canola/corn oil)
Cocoa powder 30g, a pinch of baking soda
Mix well, heated till about 30 to 40 degrees, add in (2)

(2)
Water 88g
Mix well and add in (3)

(3)
Low protein flour (cake flour) 75g, a pinch of baking powder
Mix well and add in (4)

(4)
Egg yolks 125g, add and mix well, set aside

(5)
Egg whites 250g
Castor sugar 120g
Pinch of salt and cream of tar tar
Beat till 90% stiff, fold the meringue to the other mixture (standard chiffon method, fold 1/3 at a time)

I baked at 130deg for 10mins, 140deg for 25mins. smile emoticon Yielded 20 cupcakes.

I used Hershey's Special Dark Cocoa powder, hence its darker.

Condensed Milk cotton cupcake by Susan Quek

Condensed Milk cotton cupcake by Susan Quek

https://www.facebook.com/groups/platepalate/permalink/910329035688064/

Ondeh Ondeh Cupcakes by Diana Gale

Ondeh Ondeh Cupcakes With Coconut Whipped Cream Drizzled With Gula Melaka by Diana Gale

https://www.facebook.com/groups/platepalate/permalink/909801259074175/

http://thedomesticgoddesswannabe.com/2015/09/ondeh-ondeh-cupcakes-with-coconut-whipped-cream-drizzled-with-gula-melaka-a-review-of-bosch-maxximum-sensor-control-kitchen-machine/

Chocolate almond financier by Esther Khoo

Chocolate almond financier by Esther Khoo

https://www.facebook.com/groups/platepalate/permalink/907750062612628/

Mini egg cuppy in orange skin by Remz Valde

Mini egg cuppy in orange skin by Remz Valde

https://www.facebook.com/groups/platepalate/permalink/904802639574037/

Cocoa Chiffon Cupcakes by Susan Quek

Cocoa Chiffon Cupcakes by Susan Quek
https://www.facebook.com/groups/platepalate/permalink/904080089646292/

Cocoa Chiffon cupcake 

Ingredients:
3 Egg Yolks
20g Caster Sugar
35ml Corn Oil
50ml Fresh Milk
1/2 Teaspoon Vanilla Extract
50g Cake Flour
20g Cocoa Powder
3 Egg Whites
50g Caster Sugar

Method:-
1. whisk egg yolks and sugar till pale in colour. 

2. Next whisk in corn oil and half the amount of fresh milk and vanilla extract till well mixed.

3. Slowly add in sifted flours (cake flour + cocoa powder) and remaining fresh milk, stir using hand whisk till combined. Set aside.

4. beat egg whites until foamy. Divide the sugar into 3 batches and add in slowly while beating the whites at medium speed until it reaches soft peak form.

5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.

7. Next fold in balance whites in two batches with spatula till well combined.

8. Filled cupcake liner 3/4 full and bake in airfryer 180c for 11min ( with foil covered and another 2 min without foil)

9. I dust the crumpled top with icing sugar 😋

Greek yoghurt cheese cupcakes without cream cheese by Jane Lee

Greek yoghurt cheese cupcakes without cream cheese by Jane Lee
https://www.facebook.com/groups/platepalate/permalink/758565747531061/

I followed this video

http://stylenoviceblog.blogspot.sg/.../recipe-greek...

I add green lime zest into d mixture.

Whip cream i also added greenlime juice and zest.

Few artwork by members of Plate and Palate celebrating 1st year Anniversary 2015 Sept

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