Tag Archives: Tried & Tested

Chocolate Cupcakes

{Tried & Tested}

Foodelicious Heaven: Only two words to describe, SIMPLY DELICIOUS, simple ingredients, delicious and moist cake.  I made 14 cups but for the cup size I used, should reduce to 12 cups so that all could raise up to a nice height. Baked with 180 degree for 20 mins.

Love 4 Cupcakes

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperautre
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes about 16 cupcakes.


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Roast Chicken


Foodelicious Heaven: I had found this recipe in a magazine should be a complimentary recipe from corning ware and had tried it. It’s lovely. Had marinated the chicken with garlic, ginger, pepper, light soy sauce and some alcohol to make it more flavorful.

Love 4 Roast Chicken


1 spring chicken
2 tbsp crushed black pepper
1/4 cup honey
1/2 tsp salt
1 tbsp crushed garlic
1/2 cup store bought barbecue sauce


1. Pre-heat oven. Stuff chicken with garlic.
Mix bbq sauce, honey, black pepper & salt & rub on chicken.
2. lightly grease corning ware casserole with olive oil & bake, covered with aluminium foil for 35mins or until the juice starts to run.
Remove foil & roast for another 30mins until crisp & brown.
3. Serve directly in corning ware casserole.

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Posted by on September 12, 2011 in Tried & Tested, Western Main Dishes


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Golden Light Cheddar Cheesecake 烫面轻车打芝士蛋糕


Foodelicious Heaven: Saw this recipe on Cook.Bake.Love blog. Its process looks complicated but surprisingly easy when you follow the writer’s direction as you go along. The ingredients are so simple and the cheesecake turn out real good except that the top skin peels off when I inverted it, think its due to the top not brown enough. Due to my oven not able to adjust the top and bottom temperature separately, I used convection all the way for the whole 50 mins of baking. Think I should start off with 100C then 130C or slightly higher temperature for the next half of baking time to have a harder crust.

Dear hubby and my little darling love it and baby keep wanting to singing birthday song whenever she sees it!!

To achieve a more spongy cake, the writer chose to use 烫面method (flour and egg yolk were added to warm liquid) and added a whole egg to the egg yolk mixture. This method is from the Clear Water Cake. By adding whole egg to the egg yolk mixture the cake will have more volume and more springy.

70g milk
2 slices cheddar cheese
25g butter
55g superfine flour
4 egg yolk
1 whole egg
½ tsp vanilla extract (optional)
4 egg white
55g castor sugar
¼ tsp cream of tartar
1) Preheat the oven to 150C (upper and lower fire), line the bottom of an 8″ round pan with parchment paper and grease the side with butter.
2) Combine (A) in a pot,keep stirring with a hand whisk while cooking over low heat till butter is melted. Remove from heat.
3) Sift in (B) while the milk mixture is still warm, mix well.
4) Set the pot over hot water to keep warm, then add (C), and mix well.
5) Whisk egg white and cream of tartar in (D) till frothy, add sugar in 2 batches, beat till soft peak.
6) Fold in 1/3 of the egg white mixture to egg yolk mixture, mix till just incorporated, then pour the batter to the remaining egg white mixture, mix till just incorporated.
7) Pour the batter into the prepared pan and bake at 150C for about 20 mins with lower fire only and switch to 130C upper and lower fire to bake for another 25 -30 mins till cooked (depends on individual oven, need to adjust the timing and temperature accordingly).
8) Invert the cake immediately after removing from the oven, unmould and cool on wire rack upside down.
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Posted by on September 7, 2011 in Cakes, Cheese Cakes, Tried & Tested


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Basic Butter Cake (Never Failed Me Butter Cake!!)


Foodelicious Heaven: This is a very first recipe that I had tried my hands on. Had never been to any of the baking classes and got this recipe through the web after some researches. Comment from the family that it is too sweet thus had reduced the amount of sugar used, otherwise all was fine. That’s the reason why I called it the “Never Failed Me Butter Cake”.


185g butter, softened
1cup or 225g caster sugar (I use 175g)
1 teaspoon vanilla essence
3 large eggs or 4 medium eggs
2 cups or 250g self-raising flour
1/4 cup or 60ml milk


1. Preheat oven to 180 degree celsius and grease a 20cm cake tin well.
2. In a large bowl, beat the butter, sugar and vanilla together with an electric mixer until light and creamy.
3. Add the eggs one at a time and beat well after each addition.
4. Sift the flour over the mixture alternately with the milk, adding a third at a time. Stir in lightly.
5. Spoon batter into prepared tin and bake for 50 – 60 minutes or until skewer pulls clean from the middle of the cake.
6. Cool cake in tin for a few minutes before turning out onto a wire rack.
7. Cake can be iced or dusted with icing sugar if desired.

Recipe notes
Tastes delicious with a simple butter icing.

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Posted by on September 6, 2011 in Butter Cakes, Cakes, Tried & Tested


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Hershey’s “Perfectly Chocolate” Chocolate Cake


Foodelicious Heaven: This is a very easy to bake chocolate cake. The review was so great that I had to give it a try. Well, it turns out to be true that everyone in the family loves it.

Skill Level:
Prep Time:
15 Minutes


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.VARIATIONS:
    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


    1/2 cup (1 stick) butter or margarine
    2/3 cup HERSHEY’S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Posted by on September 6, 2011 in Cakes, Chocolate Cakes, Tried & Tested


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Foodelicious Heaven: This is a really easy method to bake sponge cake!! Had never tried baking any cakes faster than this. Texture is good too!!

4 eggs
100 gm cake flour
100 gm castor sugar
12 gm spongecake stabliser
25 gm milk
90 gm melted butter

Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8” on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter. Add in melted butter at this stage and mix in thoroughly.

Line some waxed papercups with baking paper. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

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Posted by on September 5, 2011 in Cakes, Sponge Cakes, Tried & Tested


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Foochow Ang Chow Mee Sua


Foodelicious Heaven: Can’t wait to try out this recipe right after I harvested my rice wine. Instead of serving the chicken with mee sua I get it to go with rice with a couple of sunny side up added in the soup to soak up the goodness of the rice wine. However, my ang chow went moldy few days after thus had no chance to try out the ang chow fried chicken recipe.


Makes 6-8 servings

2 Tbs cooking oil e.g., olive, sunflower or vegetable
100g ginger, smashed
5 cloves garlic, smashed, keep skin on
10 tablespoons angchow residue
2 teaspoons sugar
1 whole chicken, chopped into segments with the bones left in. We prefer dark meat, so Mum sometimes uses just chicken legs, thighs, wings and feet
1 cup angchow wine
2 teaspoons salt
1.5 litres boiling water
1 skein of mee suah per serving

Directions for Chicken Ang Chow Soup

  • Heat up a large wok on high heat and add cooking oil
  • Fry the ginger and garlic for ~ 5 minutes
  • Add the angchow residue and fry until fragrant but not burnt. Stir fast to prevent burning. Lower the flame if needed
  • Add sugar and fry until the angchow is shiny
  • Add the chicken and stir till angchow is evenly spread

  • Add the salt and angchow wine
  • When the mixture comes to a boil, add the boiling water
  • Lower the flame and simmer for 20-30 minutes until the chicken is cooked through
  • Remove the chicken pieces and keep separately from the soup, so that the meat does not disintegrate

Directions for Mee Sua

  • Bring a small saucepan of water to a rolling boil
  • Place a skein or 2 of mee sua in the boiling water and cook for a few minutes until soft
  • Transfer the mee sua (not the cooking water) into a bowl. Add chicken pieces and angchow soup
  • Add salt and extra angchow wine to taste, and serve up

Note: I used this to go with rice with sunny side up soaked in the soup instead of mee sua and its really nice.

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Posted by on September 5, 2011 in Asian Main Dishes, Tried & Tested


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