Bite sized steamed honey chocolate cupcakes

Something to cheer the unwell girl(s)
Dry ingredients: half cup cake flour, 1 tsp baking powder, 1 tsp cocoa powder, handful of chocolate chips

Wet ingredients: one egg, two tbsp honey, two tbsp milk, one tbsp (sunflower) oil

Mix dry and wet ingredients individually. Then mix wet into dry ingredients. Don’t over mix !

Under high heat, steam for 10 minutes.

Butter, extra virgin coconut oil and oats cupcakes

I love this recipe as my cupcakes did not ‘deflate’ at all after I removed from the oven! 
The recipe is adapted from . The method is the same. Thanks to Peng Shin Chia of DHM for sharing the link! 

The ingredients I used:

125g unsalted butter & 60g extra virgin coconut oil

60g brown sugar

3 eggs

180g cake flour

1.5 tsp baking powder

2 tbsp full cream milk powder

2 tbsp oats

60g fresh milk

20m30d getting her hands into preparation

Bake under preheated oven of 180 degree celcius for 20-30 minutes. 

Self indulge – chocolate brownies

Adapted from:

(I saved this link for some time; and thought of clearing the half more piece of baking dark chocolate) 
I reduced the icing sugar from 250g to 50g! Really can’t imagine the sweetness level if I used 250g! 

Verdict: It is ‘easy’ to bake (I used less than 15 min to prepare ingredients and mix them all – let it bake by itself while we nap, 180 degree celcius for 30-40 min) – and I manage to adjust sweetness according to my liking! Really saves a lot by baking rather than store bought or even buying from homemade ones!

Banana chiffon cupcakes

There are many chiffon cupcakes recipe out there but I still like following my own way – at least the outcome is ‘guaranteed’ – taste, sweetness, the rising of the cupcakes and no cracks! They are spongy too! 

The ingredients used:

2 egg whites 

1 tsp brown sugar (or molasses sugar)

2 egg yolks

2 riped bananas (I used pisang berangan)

6 tbsp cake flour 

Using electrical hand mixer, mix egg whites with brown sugar until it turns meringue. Add in egg yolk and continue mixing for a minute. Add in the mashed banana and mix with the mixer. Sieve in the cake flour and fold into the batter. Then separate it into cupcakes sheets (I have a dozen of them). Under preheated oven of 170 degree celcius, bake for 15-20 minutes.

Before baking:

18m6d’s very good sign

Pandan cupcakes

I wanted to steam them but they won’t come out spongy, so I did it again by baking them! 

Adapted from mymindpatch.blogspot

The ingredients amounts yield about 13 cupcakes!

First blend: 50ml fresh milk, 1 tbsp virgin coconut oil, 1 tbsp sweetened creamer, 2 stalks pandan

Then make meringue from 2 egg whites and 30g cane sugar.

Mix the two egg yolks, one at a time.

Weigh out 90g all purpose flour. Then sift into the egg batter together with 1/4 tsp baking powder.

Mix them! 

Add in the blended ingredients and mix!

Batter ready!

I used my egg tart molds to how the cupcake sheets!

Pour in the batter!

Under preheated oven of 170 degreee celcius, bake 15-18 minutes.

Remove from oven to cool!

Someone can’t wait to eat!

Happy with her cupcake – 17m24d

Close up:


I tried steaming them and they do look good at first!

But they shrunken once the steamer goes off!

It wasn’t spongy but kuih-ish!

She didn’t complain though!

I did a search and realized that the beating of the eggs could have cause the shrinking of the cupcakes !

Pressure cooker banana chia seed cake

Modified from Alice Chin’s recipe, ingredients used:

200g cake flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon powder

Pinch of salt

3 eggs

100g unsalted butter

60g caster sugar

60ml fresh milk

250g mashed banana

2 tbsp chia seeds

You can hand mix but I used electrical mixer this time! 

Mode: Cake, kpt:55

Mash the banana and set aside!

Cream butter and sugar.

Add in the eggs and mix.

Sift in flour. <video>

Sift in cinnamon powder, baking powder, baking soda and salt. Then mix them.

Add in milk and mix.

Add in banana.

Add in chia seeds and mix.

Batter ready!

Pour batter into inner pot and shake.

Set Phillips pressure cooker to cake mode (valve: bake); kpt=55

Remove inner pot once done and leave it aside for 20 minutes before removing!

Let it cool down before cutting.

Not the spongy kind of banana cake, though.

But both kids enjoyed eating it!