Thursday, July 31, 2014

Salted caramel & oreo cheesecake

This was a birthday cake baked at the last minute as I was not feeling well over the weekend. I've planned to bake this cheesecake long ago and I was even hesitating to present it as a belated birthday cake. Unfortunately I was not able to attend the birthday dinner on Sat and was lying down in bed most of the time. Thankfully I was slightly well enough to do up the cake on the actual day. Happy Birthday T! I will get a "make-up" dinner after-all.

Ingredients/ Method:

6 pieces of digestive biscuits (about 80g)
40g butter, softened

500g cream cheese, at room temperature
30g caster sugar
20g cornflour, sieved
200ml whipping cream
3 eggs, lightly beaten

A: zest of 1 lemon
juice of 1 lemon
1 tsp vanilla essence
9 pcs of oreo cookies, roughly crushed

B: 75g salted caramel dark chocolate, melted
1 tbsp cocoa powder, sieved

Chocolate ganache
100g dark chocolate bar (I used 85% cacao) 
25g butter
50g whipping cream
1/3 cup whipping cream, whipped with 1/2 tbsp powder sugar
mini oreo cookies
salted caramel dark chocolate 

1. For base, crush the biscuits and mixed well with the butter. Press onto 7' loose base tin. Put into fridge until ready to use. Wrap outer tin with aluminium foil.
2. Preheat oven at 140 deg C.
3. Beat cream cheese, sugar and cornflour until smooth and creamy. Add in whipping cream. Lastly, add in eggs. Divide mixtue into 2 portions.
4. Stir ingredient (A) into one portion of cream cheese. Pour onto base and steam bake for 30 mins.
5. Stir ingredient (B) into one portion of cream cheese. Pour onto oreo layer which has baked through. Steam bake for another 30 mins.
6. Turn off oven and leave cake in oven with door closed for 30 mins.
7. Remove cake from oven and leave to cool completely. 
8. Melt dark chocolate bar, butter and whipping cream. Pour onto the chocolate cheese layer.
8. Cover cake and chill for at least 6 hours or overnight.
9. Remove cake from tin. Decorate as desired.

P.s The chocolate ganache is slightly too hard and should add more whipping cream the next time. The 85% dark chocolate is too bitter for most of them, to use a "sweeter" chocolate the next time.

Portobello mushroom stuffed with potato

I'm a mushroom lover since young maybe due to my mum's influence, as she always has mushrooms in most of her cooking. However during one of the medical check-ups couple of years ago, the doctor tested me to have a slightly higher level of uric acid and mushroom is one of the stuff that I have to avoid. Regardless, I'm not avoiding mushroom totally but to consume in moderation.

During our recent grocery shopping at the supermarket, I saw a very beautiful pack of large portobello mushrooms, and how can I resist...hehehe. So our today's lunch is portobello mushroom stuffed with potato. It's a pretty easy dish to prepare and the big porto mushroom is really juicy!! One big mushroom is good enough for a serving.

Portobello mushroom stuffed with potato 
(makes 4 servings)

Ingredients/ Method:
A) 4 big portobello mushroom
olive oil

B) Mashed potato
5 medium sized potato, skinned
7 baby carrots
50g broccoli
50g bacon bits
2 small onions, diced
olive oil

1 tbsp butter
1/2 cup milk
seasoning: salt, black pepper, mixed herbs/ rosemary

75g mozzarella & cheddar cheese

  1. Rinsed and dry the mushrooms with kitchen towel gently. Set aside. 
  2. Boil potato in a pot of boiling water for about 5 mins, or until the potato is soft enough to be mashed. Mash potato using fork in a bowl and set aside. 
  3. Boil broccoli and carrots in a pot of boiling water for about 3 mins. Diced the broccoli and carrots, set aside. 
  4. In a pan with some olive oil, sauteed the small onions for couple of minutes and add in bacon bits. It is ready when the bacon bits look slightly crispy. 
  5. In a small pot, melt butter and add in milk until boiling. Add in seasonings and continue to boil for a minute. Leave to cool slightly.
  6. Add butter-milk to the mashed potato and mix well. (Adjust the amount of butter-milk to be added, you may need lesser depending on the moisture of potato.) 
  7. Next, add diced broccoli, carrots and bacons bits to the mashed potato.
  8. Put 1 1/2 ice-cream scoops of mashed potato on the mushroom caps and slightly pressed down. 
  9. Pour some olive oil in the pan, and lightly pan-fried the rounded side of the mushroom on low-medium heat for about 3-5 mins. 
  10. Transfer the mushroom to the baking tray. Generously sprinkle cheese on top of the mashed potato/mushroom. 
  11. Bake in pre-heated oven 175 deg C for 10 mins. 
  12. Serve hot with a dollop of mashed potato at the side. Drizzle some truffle oil on the mushrooms.

I'm also submitting this post to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker

云吞面 (Wanton dumpling noodles)

Now that I'm taking a long break from my career, I'm officially a SAHM. I'm enjoying the time with Z who is in primary 1 this year, and hopefully I can set some useful foundations for his curriculum and future learning. Before I took THE decision, my boy wasn't too happy that I will not be working (as he can't understand why I can "relax" at home and he has to attend school; in his own meaning, this is "unfair" that he can't choose!) There are always so many whyS from Z but I'm happily attempting to explain them all as simple as I could. A few weeks after being a SAHM, I asked Z again whether he's happy that I can be with him most of the time, thankfully his reply is a sheepish and happy 'yes'!

I'm taking lunch orders from my little master and this 云吞面 (wanton dumpling noodles) is one of his requests! (Ps. Should it be 云吞面 or 云饨面 i.e. 吞=to swallow; 饨=chinese riavoli?) The wanton is made based on my memory on how it was done together with my late mum. And what is 云吞面 without char siew?! I found one simple and easy, not compromising on taste, char siew recipe in Food Canon. I made half the portion (500g) of the original recipe (and regretted it) hehe..

I'm copying the recipe here for easy reference, please visit Food Canon blog where there are couple of write-ups on making good char siew.

叉烧肉 (Char Siew)
Ingredients/ Method
1 kg pork belly (I used 五花肉 which the butcher sold to me when I said I wanted to make Char Siew)

1 tsp salt
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp pepper
1 tbsp honey (I used maltose)
2 tbsp sugar
2 tbsp oyster sauce
1 tbsp rose flavored chinese wine (or other chinese wine)
1 tsp 5-spice powder
1 bowl of water

2 tbsp oil

  1. Heat up wok and add in oil. 
  2. Add pork and after 5 minutes, add all ingredients into the wok and simmer for 40 mins or till the pork is tender enough. 
  3. Remove most of the sauce into a separate bowl. 
  4. Caramelise the meat in medium heat, add some maltose (or honey), about a minute or two per side. 
  5. After the char siew is done, coat lightly with some honey. (I skipped this step). 

(P.s. I think the char siew would taste even better if marinated overnight.)

云吞/ Wanton dumplings 
(makes about 80 to 100 dumplings)

Wanton skin
300g minced pork
10 prawn, deveined and chopped
5 water chestnuts, skinned and chopped
2 pieces dried 蝙鱼, toasted and pound into powder-form
Oyster sauce
light soy sauce
sesame oil
corn flour

  1. Mix all ingredients in a bowl. 
  2. Continue folding and kneading the pork mixture for about 10 mins. Rest the pork mixture for about 1 hour in the fridge. 
  3. To wrap dumpling, take a piece of wanton skin and put slightly more than 1/2 tsp pork mixture in the centre. Fold the skin and giving it a tight squeeze to seal it. 

To cook the dumplings
Prepare a pot of boiling water, and throw a few dumplings into the pot. It's cooked when the dumplings float on the surface of water.

To prepare soup for the dumplings
Boil soya beans and dried scallops (or anchovies) on low heat for at least half and hour. Or longer to have a more robust tasting soup. Add salt to taste.

To prepare dry 云吞面
Prepare a pot of boiling water and cook the noodles for about 3 to 5 mins (depending on type of noodle used). Scoop up the noodles and let it run under tap water, and drained.

Seasoning for noodles: Ketchup, sesame oil, oyster sauce, char siew sauce (from above), fried shallots.

Wednesday, July 30, 2014

Yoghurt blueberry cake

When I saw Anncoo's post on Yoghurt blueberry cake (and her many other recipes), I just can't help but to bake them right away! Her cake looks so pretty & dainty :)

Just like what she has mentioned, the cake really tasted like cheesecake, light and moist. We had it chilled and I made some blueberry sauce with the leftover blueberries - about half a punnet, and drizzled on the cake. Our Saturday breakfast before Z's swimming class!

I'm copying the recipe here for easy reference, original recipe is here.

Yoghurt blueberry cake

(makes a 6" round cake)

Ingredients/ Method:
3 egg yolks (70g each)
120g natural yoghurt, room temperature
20g whipping cream
35g butter, melted
1/2tbsp lemon juice
30g plain flour
15g corn flour
3 egg white
50g caster sugar
fresh blueberries

  1. Combine yoghurt and melted butter together, stir till smooth with a hand whisk. 
  2. Add in whipping cream and egg yolks, mix well. 
  3. Sieve in plain flour and corn flour, mix till smooth.
  4. Whisk egg whites till foamy and add sugar in 3 batches. Whisk till stiff peak. 
  5. Fold egg whites in 3 batches to the yoghurt mixture until well incorporated. 
  6. Pour half of the batter into a 6" lined round cake pan and place some blueberries on it. Pour the remaining batter over it.
  7. Place some blueberries on top of the batter.
  8. Place the cake pan into bain-marie, a pan with water half way up the sides of the pre-heated oven 150 Deg C for 60 to 70 mins. 
  9. Place the cake pan at the lowest level in the oven.
  10. Leave cake in pan to cool completely before removing. 
  11. Chill the cake before serving. 

Blueberry sauce

Ingredients/ Method: 

fresh blueberries (half a punnet)
about 3 tbsp sugar (depends on your liking on sweetness)

  1. Using fork, roughly squashed the fresh blueberries in a small pot. 
  2. Cook the blueberries and sugar on low heat and stir continuously. 
  3. The sauce is ready when the juice is reduced and the mixture looks "thick and syrupy".
  4. Leave to cool and keep in clean container. 
  5. Keep refrigerated. 

Thursday, July 17, 2014

Lavender chiffon cake and cupcakes

My ex-colleague was recently hospitalised and I was thinking of baking something "light" when I visit her. I did a Lavender chiffon cake before and since it's not readily available in the market, reckon it would be special too! 

The original recipe is for 8" chiffon tube pan, but I baked them in 6" chiffon tube pan (baking time reduced to 25 mins) and remaining batter into cupcakes (baking time 18 - 20 mins).  

Recipe for Lavender Chiffon Cake
(Makes a 8" tube pan)

Ingredients:5 Egg yolks
20g Caster sugar
90g Whole milk
50g Cooking oil (replaced with olive oil) 
1/4tsp Salt
1 tsp Dried Lavender
Zest from one Lemon
120g Self-raising flour
5 Egg whites
70 Caster sugar
1 tsp Corn flour

  1. In a heatproof bowl, microwave dried lavender with milk for about 20secs at high heat. This is to bring out the fragrance of the lavender. Leave aside. (I boil the milk & lavender in a small pot over low heat.)
  2. Mix egg yolks with sugar till light yellow.
  3. Add in salt, lavender with milk and cooking oil. Mix well.
  4. Sift in self-raising flour and mix well.
  5. In a separate clean bowl, beat egg whites till foamy.
  6. Mix in corn flour into caster sugar. Gradually add in the sugar into the egg whites till soft peaks.
  7. Take one-third of the egg whites and fold into the egg yolk batter.
  8. Continue to fold in the egg whites into the egg yolk batter in two batches.
  9. Pour the batter into the prepared tube pan. Bang it hard onto the table top.
  10. Bake at preheated oven of 180C for 45mins.
  11. Remove from the oven and invert the cake until completely cooled.

I'm also linking this post to Bake Along for this week's theme of Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings

Chocolate cheddar cheesecake

I've made a couple of cheddar cheesecakes using this original recipe, and had modified it to orange-flavoured one before. Thinking it would be quite straight forward to make it into a chocolate version, but it resulted to something quite different. At first glance, it looks like the Magic Custard Cake, which I've bookmarked but yet to try. Without making comparison to the original cheddar cheesecake and to eat this cake on its own merit, I would say it's pretty good. 

Chocolate cheddar cheesecake

(makes a 8" x 8" square pan) 

6 slices of Cheddar Cheese
100ml fresh milk
100g unsalted butter
6 egg yolks
6 egg whites (preferably cold, place in fridge after separating)
100g caster sugar

75g cake flour
25g cocoa powder 


  1. In a heatproof saucepan, place the butter, fresh milk and tear up the cheddar chesee slices in. 
  2. Place saucepan over medium low heat and stir gently until all is melted and mixed in together. Set aside for 5 minutes to cool before use. 
  3. Ladle big spoonful of the milk mixture into the egg yolks. Mix well and then add in the rest of the milk mixture in. Stir well. 
  4. Sift in the cake flour and cocoa powder into the egg yolk mixture and make sure no lumps. 
  5. Preheat the oven to 155 deg C with a water bath. 
  6. Grease and line an 8x8 square baking pan. 
  7. In another large mixing bowl, add the egg whites in and beat till foamy. Add in the sugar gradually and beat till stiff peaks. 
  8. Gently fold in 1/3 of the egg whites portion into the cheese mixture. And repeat with the other 2 portions and careful not to deflate it.
  9. Pour the batter into the prepared pan and smooth out the surface. 
  10. Bake the cake in the oven for 50 minutes or till the tester comes out clean.
  11. Chill the cake before serving. 

Steamed yam cake II

This is a modified and better version of my earlier steamed yam cake. Try it out if you are craving for one!


Ingredients/ Method:

220g rice flour
300g yam, cut into cubes
50g tapioca flour
2 tsp five-spice powder
925ml water 
8 shallots - sliced thinly

30g chinese sausage, diced
30g dried scrimps, soaked and pound lightly 
20g dried scallops, soaked and tear them up loosely  
7 no. mushroom, soaked and diced
2 tbsp cooking oil (or shallot oil) 
1 tbsp cooking oil (to be added into boiling water)

1.5 tsp salt
1 cube chicken stock
1 tsp sugar
1 tsp sesame oil

1) Fry yam. When ready, dish up and add 2 tbsp oil and toss with five-spice powder, set aside.
2) Fry shallots until fragrant with 2 tbsp oil. Dish up 3/4th of it into a bowl. Continue to fry remaining 1/4th of shallots till lightly brown and crispy. Dish up and set aside.
3) Put back the 3/4th shallots into wok and add in dried scrimps and fry till dried scrimps start to 'jump', then add in chinese sausage, mushroom, and scallops. Dish up and set aside.
4) Mix rice flour and tapioca flour with 425ml water. Add in seasoning and stir.
5) In a wok, boil 500ml water till boiling. Add in 1 tbsp oil. Off heat, pour in flour mixture and stir till mixture thickens. On heat again and cook over low heat till mixture thickens, pour in dried scrimps mixture and stir till well mixed.
6) Pour into 8" oiled square tray and level the top.
7) Steam for 45 mins.
8) Leave to cool before slicing.
9) Sprinkle garnishes like shallots, spring onions on top.

Shallot oil & freshly fried shallots!

Mexican bun

Another bun recipe which I bookmarked for a very long time but I didn't get to do it until Grace posted it on FB recently. Yummilicious! Just a minor adjustment the next time I bake them ~ make them smaller and add more coffee!

Mexican Bun

(recipe adapted from Kitchen Corner) 

Ingredients/ Method

Water Roux (Tangzhong)
125g water
25g bread flour
  1. Cook 125g water with 25g bread flour at medium low heat, keep stirring until becomes thicken and no lumps left. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.
  2. Transfer to clean bowl and cover with cling wrap to prevent skin forming.
100g butter, softened
1/4tsp vanilla extract
35g brown sugar
  1. Using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. 
  2. Add in the vanilla extract for the final beating. 
  3. Place the mixture into the fridge until it harden. 
  4. Divide the harden mixture into 8 portions and sit in the fridge until ready to use.
50g butter
40g icing sugar
38g beaten eggs
1 tsp granulated coffee dissolve with 1 tsp water (can add more for stronger coffee taste)
pinch of cinnamon powder (optional)
50g plain flour
  1. Beat the softened butter with icing sugar until well combined.
  2. Gradually add in beaten eggs then the coffee mixture. 
  3. Add in pinch of cinnamon powder with the flour and beat until well incorporated. 
  4. Place the mixture into a piping bag and keep in the fridge until ready to use. 
210g bread flour
56g plain flour
20g milk powder
42g caster sugar
1/2 tsp salt
6g yeast
30g beaten eggs
85g water
84g water roux
22g unsalted butter
  1. Put all ingredients in the mixer and using dough hook knead until smooth and elastic. 
  2. Let it proof in a clean bowl covered with cling wrap for 40 mins or until double in size. 
  3. Divide the dough into 8 equal portions and shape it into smooth ball shape. Let it rest for 10 mins. 
  4. Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly. 
  5. Let it proof for 40 mins or until double in size, covered with cling wrap. 
  6. Pipe out the coffee toppings on each bun.
  7. Bake at pre-heated oven at 200 deg C for 15 mins. 

Mini luncheon meat bread roll

When I saw Nasi Lemak Lover's mini sausage bread roll, I knew that I've to bake them soon! They look so cute! Instead of sausage, I replaced mine with luncheon meat. This recipe is using Champion toast for the bread which I've not tried before too. Comparing I still like bread using water roux method. However, I will attempt it again, but making it a plain white loaf on my next try. 

Mini luncheon meat bread roll

(recipe adapted from Nasi Lemak Lover, with pictorials on how to roll them into cute buns)

200g Bread flour
130g milk 
35g sugar
3g instant yeast (1/2tsp+1/4tsp)
1/8tsp salt
25g butter, room temperature 
1 can of luncheon meat, slice
sesame seeds
egg wash (1 egg yolk +1tbsp milk)

  1. Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
  2. Add in butter, continue to knead till elastic and smooth dough. 
  3. Keep aside to rise till double in size.
  4. Divide the dough into 20g each and roll into small balls, rest for 10mins.
  5. Take a small dough, use a rolling pin to flatten it, then close two ends and look like a cigarette then keep aside to rest for 10mins. 
  6. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat.
  7. Place a sausage at the bigger end, and start to roll like a swiss roll. Place sausage rolls on a lined baking sheet. Repeat the rest till finished. 
  8. Let it to proof for another 30-45mins.
  9. Apply egg wash then sprinkle sesame seeds on top. Bake at a pre-heated oven 180 deg C  for 15-20mins.

Durian cake & cream puffs

Now it's the durian season again and best time to bake a durian cake and cream puffs for my Aunt Ivy's birthday! Yummy cake, durian cream, cream puffs!

Vanilla sponge cake (makes a 6" round cake) 

75g cake flour/superfine flour
1/4 tsp baking powder
1/8 tsp salt
5g milk powder

30g cooking oil
25g water
2 (38g) yolks
40g castor sugar
1/2 tsp vanilla extract

2 (75g) whites
45g castor sugar (original 50g)
1/8 tsp cream of tartar

1. Sift ingredients (A) and put it aside
2. Whisk yolks and sugar till it turns lemon color
3. Add oil, water and vanilla and mix till well blended
4. Add ingredients (A) and mix it slowly till it forms a smooth batter
5. Whisk (C) till stiff
6. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently
7. Pour batter into a lined 6" round cake tin
8. Bake in a preheated oven 180C for 25-30 mins or till it springs back when touched
9. Removed from oven and invert the cake on the wire rack until completed cooled.

10. Cut into 3 equal slices. 

Durian cream

3 cups whipping cream
1 tbsp icing sugar 
Durian pulps (approximately 3 durians) 
(Quantity enough to cream the 6" cake and for the cream puffs) 

1. Whisk the whipping cream with icing sugar. 
2. Mix in durian pulps. Keep some fresh durian pulps for assembling the cake. 

1. Slice sponge cake into 3 layers.
2. Spread durian cream on the 1st layer and spoon some fresh durian pulps. Repeat the same for 2nd layer. 
3. Spread the top and sides of cake with the durian cream. 
4. Chill well before serving. 

Durian cream puffs (aka Pate a choux puffs)

(recipe adapted from Bisous A Toi, copied here for ready reference) 

1 cup (250ml) water
115g unsalted butter, cut into cubes
2 tsp sugar
1/2 tsp salt
1 cup (140g) all purpose flour
4 large eggs

Glaze (optional)
1 large egg yolk
1 tsp whole milk 


  1. In a saucepan, add all ingredients except flour. Boil over medium high heat, stirring gently. 
  2. Once mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away from the sides of the pan. 
  3. Remove from heat and transfer to mixer bowl.
  4. Using mixer with paddle attachment, beat the mixture until slightly cool. Add in one egg at a time, making sure each one is completely incorporated before adding the next. 
  5. Prepare tray with baking sheet. 
  6. Transfer into piping bag with a small tip. Pipe puff about 1 inch in size , leaving 1/2 inch spacing between each puff. 
  7. (For puff with shiny glaze, brush the tops of puffs without letting the glaze drip down the sides, which will inhibit rising.)
  8. Bake a pre-heated oven 220 deg C for 25 to 30 mins, or until golden brown. Let the puffs rest in oven for 5 mins.
  9. Remove from oven and poke each puff in the side with a paring knife so that it releases its steam. Cool completely. 

1. Slit the puffs and spoon durian cream.
2. Chill before serving. (I left them in the freezer for fast chilling and it turn out good too!)

Condensed milk toast

This has been a popular bread in FB and seeing so many beautiful pictures and good reviews, I decided to give it a try, even more so when I saw Edith posting the recipe in English. It makes life easier...hehe! She has also linked it to Winnie's Kitchen World for the step-by-steps pictorials.

Alas I didn't read the recipe carefully on the 1st try and the bread didn't turn out soft and fluffy like it should be. The pictures were taken on the 2nd try.

Here's the recipe here for ready reference.

Condensed Milk Toast 
Ingredients (for bread) 
200g bread flour
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

20g condensed milk
20g butter

1 egg, lightly beaten (for egg wash)
Almond flakes (for topping)
Icing sugar (optional)


  1. Mix all ingredients for bread in mixing bowl (except butter), using dough hook. 
  2. Knead the dough for about 10mins and add in butter. Continue kneading till smooth (achieve window pane test). 
  3. Cover the dough with cling wrap for an hour or until the dough double in size. 
  4. Punch the air out of the dough. Roll the dough into a 12' x 8' long. 
  5. Spread the glaze on the rolled dough. 
  6. Cut into 4 strips and stack up. Cut into 8 portions.
  7. Arrange the dough around the inner ring of the greased 15cm chiffon pan. 
  8. Cover the dough with cling wrap and let it proof for 4o mins or double in size. 
  9. Brush the top of dough with egg wash and sprinkle with almond flakes.
  10. Bake at pre-heated oven 170 deg C for 25 mins. 
  11. Remove from chiffon pan and dust with icing sugar. 

Sinfully rich peanut butter choco cupcakes

These were baked just before I left for my month-long holidays to States and Tokyo. I was trying to clear some stuffs in the fridge. If you like Reese's peanut butter cup, you will like this sinful little treats!

Peanut butter choco cupcakes

Ingredients/ Method:
185g butter
250g fine sugar
200ml evaporated milk
2 eggs, lightly beaten
125g all-purpose flour (plain flour)
70g cocoa powder
1/2tsp baking powder
1/2tsp baking soda
1/2tsp vanilla essence
200g creamy peanut butter 

1. Sift flour, cocoa power, baking powder and baking soda. Set aside.
2. Combine sugar, evaporated milk, vanilla essences and butter in a saucepan.
3. Stir over low heat until sugar dissoclved and butter melted. Remove from heat.
4. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
5. Add egg mixture over the flour and stir till well mixed.
6. Spoon batter into baking cups using ice-cream scoop till slightly more than 1/2 cup full. (The cake rises a fair bit, so if you want a nice dome cupcake, fill up about slightly less than 3/4 cup)
7. Pipe peanut butter into the batter.
8. Baked at pre-heated oven of 180 deg C for 18 to 20 mins or till the skewer inserted into cupcake comes out clean.
9. Transfer to wire rack to cool.