Friday, October 5, 2012
This is the banana cupcake u're gonna dream of. The cupcake itself was so moist and the cream.. the buttercream.. oohh my.. oh my.. where have i been???? can't believe there's a buttercream that has so silky, so light, and sooo.. ice cream!! hahaha.. yess.. what can i say.. it feels like i'm licking the ice cream. The original recipe use vanilla bean (ofcourse!), and mine use vanilla paste (from Nielsen Massey) and when it's time to whip the butter, i add the Rhum Jamaica to sharp the flavor. I'm so sooo.. sorry i couldn't make the resume for the buttercream on my own version and how it works in my kitchen.. i do have but i'll complete it later on. But for buttercream lovers who wants to see the sneak peak how it's made, i'l' still attach the original recipe link. Enjoy..
The Banana Cupcake originally from the reference use the vanilla pastry cream, but even though i'm convinced as a pastry cream lovers but i'm not really get into it for the cream to be married with this banana cupcake. So.. i choose the sliky and smooth German Buttercream to accompanied the cupcake.
by The Browneyedbaker
Yield: 24 cupcakes
For the Banana Cupcakes:
2¾ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground cloves
a pinch of nutmeg (optional)
½ cup (4 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
1¾ cups granulated sugar
2 teaspoons vanilla extract
1½ cups mashed very ripe bananas (about 4 bananas)
½ cup buttermilk
To Make the Banana Cupcakes:
Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
The German Buttercream original link.
Thursday, April 12, 2012
Tuesday, February 14, 2012
Sunday, January 29, 2012
1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)
¼ cup honey
3 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons fresh ginger (minced)
2 tablespoons fresh garlic (minced)
½ teaspoon sesame oil
1 pinch ground black pepper
2 tablespoons vegetable oil
2 tablespoons oyster sauce
Step 1: In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine, garlic, ginger, sesame oil and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours to overnight.
Step 2: Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).
Step 3: Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.
(Makes 2 Servings)