Peanut Butter Cookies 

1 tsp baking soda

1 1/4 cup plain flour

1/3 cup crunchy peanut butter

1/3 cup firmly packed brown sugar

1/3 cup white granulated sugar

1/2 tsp lemon rind

125 g butter

Beat butter and then  add the sugar both white and brown sugar, mix until well combined.

Add vanilla and lemon rind , then add the crunchy peanut butter, mix until smooth, occasionally scrape the side of the bowl.

Sift and stir the flour and bi carb soda. Use mixer for a minute then lightly knead the dough and form it into a ball. 

Roll about 11/2 tsp of the dough and form it into balls, place about 4 cm apart on a baking tray lined with parchment paper, flatten with fork dipped in flour in a criss-cross pattern.

Bake in a preheated oven at 180 deg C for about 12-15 minutes. 

Enjoy 

Love,

My Sweet Ambitions 

Hi guys today I will be sharing a very easy dessert

4 egg whites
1 1/4 cup sugar
1 tbs hot water
1 tsp white vinegar
1 tbsp corn flour
1/2 tsp  vanilla
For the cream
300 ml whipping cream (there will be an excess for this you can        half the cream if you want )
1 tbsp powdered sugar or icing sugar
1 tsp vanilla
 Fruit of your choice ( stawberry, blueberry raspeberry banana mango etc )

Pre heat oven at 140 deg C

Combine all the ingredients in a bowl, adding hot water last.

Beat on a high speed for 10 minutes or until the mixture is glossy and holds stiff peaks.

Use a baking pan turned upside down (so we can remove the pavlova easy.) Line it with parchment paper and sprinkle a little bit of cornflour on the parchment paper.

I use a folded parchment paper then shape it in to a circle using a 8 inch round pan, or just spoon meringue into centre tray. Shape it into a nest using a spatula or back of a spoon.

Bake for 1 1/2 hours on the middle shelf and allow to cool in the oven,with the oven door slightly ajar. It should be crunchy on the outside and marshmallow texture on the inside.
Expect to have some cracks.

Top with whipped cream and fresh fruit of your choice :D

Happy baking.


Love,

My Sweet Ambitions


P.s video is attached for you to watch incase of confussion. :D

Ube Crinkles 

Hi guys  today I will be showing how to make crinkles I use  dehydrated purple yam in this recipe and the outcome was devine,
 This is my own recipe  and I am proud of this :D

for the purple yam
1/2 cup of milk
3/4 cups of coconut cream or coconut milk
1/4 sugar
1/2 cup dehydrated purple yam
Note: You can half this recipe since this makes a double batch of crinkles

For the crinkles

we need

1 1/2 tsp of ube flavouring
3 drops of violet food color (optional)
1 egg
1/2 tsp of salt
1 tsp of baking powder
1/2 cup granulated white sugar
1/2 cup brown sugar
1 1/2 cup all purpose flour
1/2 cup butter
1/2 cup ube that we made


To re hydrate the purple yum (you can use ube jam or frozen ube butyou need to cook it as well so it will not be gritty).

In  a heavy based pan combine dehydrated purple yam, sugar coconut milk or cream and evaporated milk on top of a stove with the heat setting  medium to low heat. Let boil while stirring constantly. You know when its ready when the ube coats the bottom of the pan and its starts to clump up in to a ball, (sometimes you need to add more milk or cream) adjust accordingly.


To make the crinkles

Combine the dry ingredients, flour, baking powder and salt whisk to combine or you can sift if you prefer.  Set aside.

Beat the butter then add the sugar both brown and white, beat until light and fluffy.

Add the eggs beat until well combined.
Add ube flavouring and the rehydrated ube beat  until well mixed.
Its your choice if you want to add 3 drops of violet food colouring add about 3 drops.
 Then finally add the flour all at once  use spatula to mix the batter first just to avoid the flour from flying everywhere then use the electric beater for about a minute.

Cover the bowl and let it rest in the fridge for 4 hours or until it hardens up and not sticky enough to handle.

 Pre heat oven at 170 deg C'


Form the dough into a ball about 1 tbsp each.
Then roll it in the powdered sugar.
Tip: to ensure that the crinkles will have a better shape put it in the freezer for about 10 minutes before baking.

Bake in a preheated oven for about 8-10 minutes  do not overbake or else crinkles will be dry .


Enjoy

Love ,
MY Sweet Ambitions

Coffee Streusel Slice 

Ingredients

125 g butter

1 1/4 cup plain flour

1/4 tsp baking powder

Filling

1 can 395 ml condensed milk 

30 g butter

2 tbsp golden syrup

3 tsp instant coffee

1/3 cup chopped (finely) walnuts

Streusel Topping

1 cup plain flour

2 teaspoon ground cinnamon

1/3 cup firmly packed brown sugar

125 g butter

Pre heat oven at 180 Deg C

Sift flour and cinnamon into a small bowl, stir in sugar, rub in butter, mix to a soft dough wrap in foil freeze about 15  minutes until firm 

Combine plain flour with baking powder. 

Beat butter and sugar in a small bowl with electric mixer until smooth.Stir in sifted flour. 

Press the mixture over base of baking pan line with parchment paper (26x33cm) Bake in a preheated oven for about 10 -15 minutes

Combine condensed milk , butter , golden syrup and coffee in a medium heat heavy -based pan. Stir over heat until mixture boils, simmer, stirring constantly, about 3 minutes or until mixture thickens. Stir in the nuts.

Pour the filling in to the base let cool for about 10 minute while moving on to the next step. 

Sift flour and cinnamon into a small bowl, stir in sugar, rub in butter, mix to a soft dough. 

Sprinkle the streusel on top of the filling , bake in the preheated oven for further 20 minutes or until lightly browned. Cool in a pan . 

Slice and enjoy.

Love 

My Sweet Ambitions  

Lengua de Gato

Hi guys a very easy recipe today
 2 egg whites from 2 eggs
1/3 plain flour
60 g butter
1/2 cup sugar


Beat butter and sugar in a small bowl with electric mixer until light and fluffy.
Stir in egg whites beat for about 1-2 minutes then add the sifted flour. Occasionally scrape the side of the bowl to insure everything is mixing well.

Spoon mixture in a piping bag fitted with 5mm piping tube  or just use the piping bag without any piping tip. Pipe about 5- 8cm strips  on a baking tray lined with parchment paper. Allow about 6 per tray for they spread allot.

Tap tray firmly on the bench to spread mixture slightly.

Bake in a preheated oven at 180 deg C for about 8-12 minutes or until the sides of the lengua is lightly brown.

Let it cool in the baking pan for atleast 1 minute before tranferring in to the wire rack.

Store in an airtight container :D

Enjoy

Love,

My Sweet Ambitions

Chocolate Cupcake with Fudge Icing 

Ingredients

3/4 cup butter
1 1/3 cup sugar
2 tsp vanilla
1/2 cup sour cream
1 cup butter milk
1 tsp instant coffee
1 tbsp hot water
1 3/4 cup cake flour
1 cup cocoa powder
2 tsp baking soda
1/4 tsp salt
2 eggs

For the fudge icing
14 cup plus 1 tbsp water
1/4 cup cocoa powder
1 1/4 cup butter
1/2 cup icing sugar
340 g dark baking chocolate
1 tbsp glucose

Pre heat oven at  170 deg C prepare the cupcake pan line it with cupcake liner.

To substitute butter milk to a homemade version combine 1 cup of fresh milk and 1 tbsp of white vinegar. Set aside for 10 minutes before using.

Combine hot water and coffee set aside to cool

Combine cake flour, salt, baking powder and cocoa powder  mix and then sift, set aside.

Beat butter then add sugar continue to beat for about 3-5 minutes or until light and fluffy.
Add vanilla, then add eggs one at a time beating in each addition, occasionally scrape down the side of the bowl.

Combine the buttermilk, sour cream and the cooled coffee.


Now alternately add the flour mixture and buttermilk into the butter mixture . Start with the flour then buttermilk then flour. You should end up adding the flour last.  ( I added my flour in 3 additions then buttermilk in 2 additions Please see the video as a guide).

Pour batter into the cupcake pan filling about 3/4 of the way full. Bake in a pre heated oven at 170 deg C or until when you insert toothpick in the middle and the toothpick comes out clean. Halfway thru baking rotate the pan for even baking. Allow to cool in a wire rack

Cool completely before icing.

For the fudge Icing

Combine the water and glucose in a pan and boil in a stove with a heat setting medium heat and then add the cocoa powder, set aside to cool completely.

Melt the chocolate in a microwave or double boiler.

Combine butter and sifted icing sugar using an electric mixer, then add the melted chocolate( it is important that the butter and chocolate is at the same temperature, room temperature to avoid the chocolate from seizing.

And finally add the cooled cocoa water mixture.

Let it cool to set for about an hour before piping or 15-30 minutes in the fridge before piping.

Pipe and decorate the cupcake. :D

Enjoy.

Love ,

My Sweet Ambitions

Coconut Pandan Cupcake 

Hi guys today I will be sharing my recipe for Coconut Pandan Cupcake its really good and will be good for a party. 

Ingridients

1 cup coconut cream or coconut milk

2 cups  flour

2 1/2 tsp of pandan extract ( I use buko pandan)

1 tsp baking powder

1/2 tsp salt

1 cup butter

1 cup sugar

3 large egg

1/2 cup dessicated coconut

For the Swiss Meringue Butter Cream this is optional you can use your own recipe for buttercream or whipping cream 

109 g egg whites

218 g sugar

327 g

2 tsp of buko pandan extract

Dy Ingredients 

Combine the dry ingredients cake flour, salt, baking powder whisk or you can sift then add the desiccated coconut set aside.

Wet Ingredients 

Combine the Coconut cream or coconut milk with the buko pandan flavouring.

Beat the butter (make sure at room temperature) add the sugar , beat until light and fluffy about 3-5 minutes. Occasionally scrape the side of the bowl. 

Add eggs one at a time beating in each addition. 

With your hand mixer on a low speed add the dry ingredients in three additions alternating with the wet ingredients beginning and ending with the dry ingredients , and mixing each additions just until incorporated. Do not over mix

Line cupcake pan with cupcake liner. Pour batter into the cupcake pan filling about 3/4 of the way full. Bake in a pre heated oven at 170-175 deg C or until when you insert toothpick in the middle and the toothpick comes out clean. Allow to cool in a wire rack. 

For the Swiss meringue buttercream 

Whisk sugar and egg whites together in a bowl over simmering water, whisking constantly until temperature reaches 140 deg F or 60 Deg C or until you can no longer feel any granules of sugar thats a good indication that the mixture is ready. 

Whisk or beat the sugar-egg white mixture on a high speed until it come to room temperature, Add butter 1 cube at a time; mix until silky- smooth , it will first look weird but continue mixing until that silky stage.

 Finally add the buko pandan flavouring. 

I used 1M piping tip to pipe the buttercream into the cupcakes :D 

Enjoy 

Love,

My Sweet Ambitions 

Pineapple Cheesecake 

Hi guys today I will be sharing No bake pineapple cheesecake with fruit salad jelly 

For the Base

80 g melted butter

19 pcs of Marie crushed ( you can use any plain biscuits)

For the cheesecake 

1 tbsp gelatin

1/4 cup hot  boiling water

500 g of cream cheese

1/2 cup water

2/3 cup sugar

450 g of can crushed pineapple  ( drain the liquid out )

3 eggs

300 ml whipping cream 

Optional 

2 packet of pineapple jelly  (  I use less water)

fruit salad

glazed cherries

Combine the biscuit crumbs and butter, Press the mixture into a base of a 24 cm spring form pan , lined with baking paper Refrigerate. 

Begin by blooming the gelatine, combine the 1/4 cup of hot water with the gelatine and set aside. Beat the whipping cream until soft peaks, drain the syrup from the pineapple. ( Do not use fresh pineapple the enzyme from fresh pineapple will prevent the gelatine from setting.) 

Combine sugar and water in a medium pan, then put over a stove with heat setting at medium heat, bring to a boil and keep at a rolling boil for 6 minutes, or until sugar syrup reaches softball stage (118 deg C) on a candy thermometer.

Meanwhile while waiting for the sugar to reach softball  start beating the eggs in a large bowl, re melt the gelatine in the microwave for 20 seconds (should be liquid form again) . 

When the sugar syrup reach 118 deg C  gradually pour this in the eggs that you are beating  (don't stop beating to avoid the eggs from curdling) Add the gelatine mixture and continue to beat for further 3-4 minutes until mixture is thick and lukewarm. 

Set aside while we move on to the next step

Beat the cream cheese in a large bowl with an electric mixer until smooth, add the crushed pineapple, fold in the egg mixture and fold in the whipping cream as well. Pour in the prepared pan and refrigerate until set. 

To decorate (optional ) you can decorate with fresh fruit on top or you can use my method.

Once the cheesecake is set you can decorate the cheesecake the cheesecake takes about 2 hours to set on top but about 4 hours to fully set. 

Follow the manufactures instruction on how to prepare the flavoured jelly except use less water so the gelatine is firmer.  

Fill the top of the cheesecake with fruit salad  and glazed cherries then pour the cooled gelatine  let it set fully about 4 hours then release from the cheesecake pan. 

Enjoy 

(instructional video is attached for you to watch just incase there is a confusion) 

Love 

My Sweet Ambitions 

Red Velvet Cupcakes

HI guys today I will be sharing my version of Red Velvet Cupcakes

3/4 cup butter
1 cup sugar
2 eggs
1 tsp plus 2 drops of gel food colouring (if using liquid food colour use 2 1/2 tbsp)
1 1/2 tsp cocoa powder ( I used dutch process)
3/4 cup butter milk ( (I used the homemade version 3/4 tbsp of white vinegar to 3/4 cup of fresh milk)
1 1/2 cup cake flour
2 tsp vanilla but if you are using liquid food colouring decrease to 1 tsp
1 tsp white vinegar
3/4 tsp baking soda

For the Cream Cheese Frosting

250 g cream cheese
1 tsp vanilla
1/2 cup butter
3 cup icing sugar * I measured the powdered sugar unsifted after measuring I sifted it. )


In making red velvet cupcakes timing is really important so before you start prepare the tools and the oven, line the cupcake pan with cupcake liner, preheat oven at 175 Deg Celsius.

If you have store bought buttermilk thats the best one to use but if you don't I showed in my video how to prepare  a homemade version of buttermilk.

Lets begin making the cupcake

Combine cake flour, cocoa powder and salt, mix and sift set aside.

Beat the butter and gradually add the sugar (occasionally scrape the side of the bowl) and continue to beat until the butter and sugar is light and fluffy about 3-5 minutes.

Add the eggs one at a time beating in each additions then add the vanilla.

Now add the gel food colouring or liquid food colouring (Note if you are using liquid food colouring you might wanna decrease the vanilla to 1 tsp)

Now alternately add the flour mixture and buttermilk into the butter mixture . Start with the flour then buttermilk then flour. You should end up adding the flour last.  ( I added my flour in 3 additions then buttermilk in 2 additions Please see the video as a guide).

This step is really crucial in making the red velvet really velvety, combine the vinegar and baking soda give a quick mix and immediately add this to the batter.  Once the vinegar mixture is added in fold it as quickly to the batter and scoop it in the prepared cupcake pan , and bake straightaway.

Bake in a preheated oven at 175 deg C for about 20-25 minutes or until the when you insert toothpick in the middle and the toothpick comes out clean, about halfway through baking its important to rotate the pan so the cupcake will bake evenly.

Cool completely before icing.


For the cream cheese Icing  steps is pretty simple but be careful mixing the cream cheese and butter over mixing will result for your icing to be runny, always check the consistency of the icing when you are mixing.

Combine the cream cheese and butter and using an electric mixer blend it ( make sure they are ate room temperature )  scrape the side of the bowl to ensure everything is mixing well.

Gradually add the icing sugar. Add vanilla

Thats it.

Decorate your cupcake with the cream cheese icing the way you want it :D


Happy baking

Love,

My Sweet Ambitions

Oatmeal Raisin Cookies 

On the video I mentioned baking soda twice

250 g unsalted butter
1 cup packed brown sugar
1 tsp vanilla
3 tablespoon milk
2 eggs
2 cups plain flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
3 cups rolled oats
1 cup raisins
1/4 cup sugar

1. Combine and sift the dry ingredients flour, cinnamon , salt, baking powder,baking soda.

2. In a bowl cream the butter until soft using an electric mixer then add the sugar (brown and white )       continue to beat until light and fluffy.

3. Add the vanilla. Give it a quick mix, occasionally scrape down the sides of the bowl.

4. Add the milk.

5. Add eggs one at a time beating in each addition.

6. Add the flour mixture give it a mix then stir in the rolled oats and raisins.

7. Place the bowl with the batter in the refrigerator until firm for several hours or overnight.


Preheat oven at 180 deg Celsius. Grease or line baking trays with parchment paper. Scoop out a tablespoon of the batter , shape each into balls, and arrange on the prepared trays , about 8 cm apart , Press down with a wet fork to flatten or just use your fingers to press the batter to lightly flatten it.

Bake until golden brown about 12-15 minutes. They will be slightly soft in the centre . Transfer into the wire rack to cool completely . Store in an air tight container.


Happy baking :D


Love

My Sweet Ambitions

Blueberry Muffins 

Ingredients :

2 eggs
1/4 tsp salt
2 tsp baking soda
2 tsp vanilla
1 cup sugar
1/2 cup oil
1 cup sour cream
2 1/4 cup plain flour
2 cups frozen blueberry (if using fresh makes sure to freeze it before using )

Preheat oven at 180 deg C prepare muffin pan, line it with muffin liners (Makes 13 muffins)

1. Begin by combining the flour, salt , baking soda  give it a mix and then sieve,
   Add sugar and mix again. Set aside .

2 Combine oil, eggs vanilla and sour cream give it a mix until well blended.

3. Combine 1 and  2 as much as possible using the folding method, do not over mix.

4. And Finally add the frozen blueberries

5. Scoop in the batter into the muffin pan filling them  almost to the top since the batter will not rise       to much.

5. Bake in a preheated oven at 180 Deg C for 30-35 minutes or until when you insert a toothpick in          the middle and the toothpick comes out clean. (Baking times may vary depending on your oven )

Meringue Cookies 

2 eggwhites 

1 /4 tsp cream of tartar

2/3 cup granulates sugar

1/2 tsp vanilla

Beat egg whites  then add the cream of tartar in a small bowl with electric mixer until frothy then gradually add the sugar on medium speed for about 7-10 minutes or until sugar is all dissolve and the meringue is holding its shape vanilla is optional but you can add it once the meringue starts to hold its shape. 

Spoon mixture into a piping bag fitted with star tip but for me I use wilton 2D. Pipe each meringue about 4cm apart since it will expand a little bit. Bake in a slow oven about 140 degress C for about 45 to an hour you can decrease temperature to 100 but it will bake a little bit longer . 

Cool on tray and enjoy

Happy Baking 

Love 

MY Sweet Ambitions 

Brownies

Hi guys today I will be sharing  a alternative recipe for brownies very easy to make and delicious I got the recipe from Master chef so I hope you give them a try and hope you like it too.

200 g of dark baking chocolate
200 g of butter
3 eggs
80 g plain flour
250 g brown sugar
60 g cocoa powder
1 cup of walnuts (optional )


1. Pre heat oven at 160 deg C

2. In a saucepan  combine butter and the chocolate melt over low heat set aside to cool down.

3. Whisk eggs and brown sugar until light and all the sugar is dissolve.

4. Combine flour and cocoa  mix and sieve into the egg and sugar mixture , use the folding method in     mixing the ingredients together.

5. Slowly add the melted butter chocolate mixture,  again using the folding method to mix the                   ingredients. Then add half of the walnuts to the batter . (reserving half for the toppings).

6. Pour the brownie batter into a baking pan lined with parchment paper . Spread the batter evenly           then scatter  the reserve half of the walnuts on top, before baking give the baking pan a light tap         against the counter to get rid of unwanted air bubbles.

7. Bake for 30-34 minutes or just when the brownies are cooked through .

8. Let it cool down completely  and cut into squares or rectangle.

Moist Chewy Chocolate Crinkles

Hi guys today I will be sharing the recipe I made to create a moist and chewy crinkles . Hope you like it.

Ingredients
1 cup cocoa powder (dutch process)
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup oil
3 eggs
1/3 cup sour cream
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp of salt
1 cup of powdered sugar

Tip: its important to keep the crinkles dough balls cold so while one tray is baking in the oven  put the rest  crinkle dough balls in the fridge . Take them out when you are ready to bake them.



Sift in cocoa powder , flour , baking powder and  salt .
Add the granulated sugar and brown sugar , Mix well.
Set side and move on to the wet ingredients

Combine oil. eggs , vanilla  and sour cream.
Combine wet and dry ingredients mix well then to fully combine light knead the dough.
Cover with cling wrap and let it rest in the fridge for 4 hours.

Pre heat the oven at 175 dec C before you start rolling the crinkles dough.
 Roll the dough into a ball and roll it in powdered sugar .

Bake for 11-14 minutes.
Let it sit in the baking pan for about a minute before transferring  it into the cooling rack.

Then finally enjoy. I promise that this crinkles is so good you will not be disappointed.


Love

My Sweet Ambitions

Hopiang Baboy

HI guys today I will be sharing a recipe that has been requested for so long so here you go, 

Ingridients
1/2 tsp of salt
1 cup of finely chopped white onions
1 1/2 cup sugar
1/2 cup milk plus 1 tbs extra (you may add a little bit more if you find your dough is dry)
1/2 cup oil
2 1/2 cup of flour 

For the dough you can find the recipe and instruction on this link

 https://www.youtube.com/watch?v=lhOJ1...



Saute onion in oil for about 6-10 minutes.
Add sugar cook for a little bit  then add flour, mix until everything is well combined let the flour cook for a little bit add the salt aswell.
Then finally add the milk if you find the dough is dry for your liking add 1 tbsp of milk at a time until your happy with the texture.

For the Dough

Dough 1
2 cups all purpose flour
1/2 cup water
1/2 cup vegetable oil
1/2 tsp of salt

Dough 2
1 1/2 cups all purpose flour
1/2 cup sugar
3/4 cups vegetable shortening or lard

Combine all the ingridients for dough 1.

Combine all the ingridients for dough 2

To assemble :

Flatten dough 1,  sprinkle and spread dough 2 on top of dough 1 making sure that it spreads all over dough 1.
Form the dough into a roll.
Place in the fridge for about 30 minutes
After 30 minutes cut the dough into 40g portions.
 Flaten the 40 g of dough then place about 1 tablespoon of the hopia filling
Gather the edges towards the center and completly seal the dough
 Form the dough into a round shape , flatten then fold in half.
Place the prepared hopia on a cookie pan lined with parchment paper and brush it with eggwash Optional( sprinkle with sesame seeds).
Bake in a preheated oven at 180 deg C for about 15-20 minutes or until golden brown.

Marble Chiffon Cake

HI guys this is my version of Marble Chiffon Cake

8 egg yolks
1/2 cup sugar
100 ml oil
100 ml milk
1  tsp of vanilla
150 g cake flour
1/4 tsp of salt

For the meringue
8 egg whites
1/2 cup sugar
1/2 tsp cream of tartar

to make the half chocolate flavour

Add 2 tbsp of cocoa powder


Procedure:

Wet Ingridients :

Using a whisk combine and mix eggyolk and sugar until light and pale yellow.
Add oil while whisking continously.
Add milk.
Add vanilla.

Combine salt and cake flour mix until well combined and add this to the wet ingridients. Mix well until there is no more lumps of flour.

Meringue:
Beat the eggwhites until frothy,  add the cream of tartar then gradually add the sugar continue to beat the eggwhites until stiff peak form.

Add the meringue into the eggyolk batter in 3 additions using folding method be careful mixing remember not to defflate the air from the meringue.

Divide the batter into 2 equal portions into 2 separate mixing bowl.
Mix and sift in 2 tbsp of cocoa powder into one of the bowl (making it chocolate chiffon).

To assemble the marble effect : Spoon in the plain batter into ungreased  chiffon pan leaving a space in every corner. Then fill the spaces with the chocolate flavour chiffon cake . Layer by layer until we finish up the batter. ( I attached a video please see above if you get confused ) .

Bake in a pre heated oven at 165 deg Celcius for about 60 -65 minutes or until when you insert a wooden skewer and the skewer comes out clean.

Invert the chiffon cake  immediately and let it cool down completely .
Remove the cake from the pan and enjoy


Thank you so much and hope you enjoy the recipe :D

Love

My Sweet Ambitions

Double Chocolate Chip Muffins

Hi guys today I will be sharing my version of double chocolate chip muffin that will sure to impress your love ones

Ingridients:

2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
4 tbsp cocoa powder ( I used dutched process)
1 cup +4 tbsp of sugar
1 tsp salt
1/2 cup vegetable oil
2/3 cup milk
6 tbsp of sour cream
1 tsp vanilla
2 eggs
1 cup white or dark or chocolate chips
extra choc chips for the top


Pre heat oven at 180 deg Celcius.

Dry Ingridients:

Combine all the dry ingridients, all purpose fllour, baking powder, baking soda, salt , cocoa powder and sugar,  mix and sift,  then add the chocolate chips. Set aside .


Wet Ingridients:

Combine the milk, vanilla, oil, sour cream and the 2 eggs. Mix using a whisk until well combined.


Combine the wet and dry ingridients mix  until combined.

Divide the muffin batter into the muffin pan about 3/4 full , add in extra chocolate chips on top of the batter .

Bake at a preheated oven at 180 deg Celcius for about 20-25 minutes or until when you insert toothpick in the middle and the toothpick comes out clean.

Let it cool down complelty before serving

Hope you give this a try.

Love

My Sweet Ambitions

Cheese Cupcake 

Hi guys today I will be sharing my recipe for cheesecupcake

Ingridients

2 cups plain flour
1 1/2 tsp of baking powder
2 cups of chedar cheese (1 cup for the batter 1 cup for toppings)
1 tsp vanilla
2 eggs
395 g of condensed milk
1/2 cup butter
1/2 cup plus 2 tbsp sugar

Pre heat oven at 180 deg C
 Wet Ingridients

Using an electric mixer beat the butter then add the sugar.
Add vanilla
Add eggs one at a time beating in each addition
Then add the condensed milk mix until everything is well combined.

Dry Ingridients :

In a bowl combine the flour and baking powder, mix  until combined

Combine the wet and dry ingridients and add  1 cup of the cheese aswell , mix everything together until well combined. ( I use spatula in mixing I don't wanna over mix)

Divide the cheese cupcake  batter in the cupcake pan with cupcake liner about 2/3 full ,   sprinkle grated cheese on top   and bake in a preheated oven at 180 deg C for about 18-20 minutes  or until when you insert toothpick in the middle and the toothpick comes out clean.

Note:

Important to let it cool down completely before tasting, cupcake taste better the day after it was bake.

Hope you like the recipe


Love

My Sweet Ambitions :D

Chocolate Chiffon Cake

Hi guys today I will be sharing a version of chiffon cake in a tube pan, the original recipe comes from tasteofhome but I modify it.

Ingridients are

7 egg whites
7 egg yolks
3/4 cup boiling water
1 3/4 cup cake flour
1 3/4 cup sugar ( divided 3/4 cup goes to the eggyolk 1 cup goes to             the egg white)
 2 tsp baking soda
1 tsp salt
1/2 cup oil ( I use vegetable oil)
2 tsp vanilla extract
1/4 tsp cream of tartar
1/2 cup of cocoa powder
1 tsp of instant coffee
For the Glaze
100 g dark baking chocolate
1/2 cup cream
2 tbsp of icing sugar
1 tbsp of butter



Preheat the oven at 165 Deg Celcius.

Combine hot water , instant coffee and cocoa powder mix well making sure that there is no more lumps of cocoa powder. Set aside.

Using electric mixer whisk the eggyolk and the 3/4 cup of sugar leaving the 1 cup of sugar for the meringue. Whisk the eggyolk and sugar until light and pale yellow.

Add the vanilla and oil.

Add the hotwater cocoa mixture mix until well combined.

Combine the flour , salt and baking soda mix and then sift this to the eggyolk chocolate batter. Mix until combined.  Set aside while we move on to the meringue .


Meringue

Using an electric beater beat the eggwhites until frothy, add the cream of tartar and continue to beat  , then finally gradually add the sugar once sugar is all in beat until stiff peaks form.

Combine meringue into the chocolate batter in 3 additions using the folding method. Mix until well combined.

Place the chiffon pan into a baking pan.

Then pour the chocote chiffon batter into the chiffon pan before baking give the pan a light tap towards the counter to release some air bubbles.

Bake in a preheated oven at 165 Deg C for about 55 -60 minutes or until when you insert a  toothpick in the middle the toothpick comeout clean.

One important thing to do when dealing with chiffon cake is to invert it upside down and let it cool down completely in this position.

While the cake is cooling down its the right time to prepare the chocolate Glaze this step is optional

Melt the chocolate and cream in the microwave in a 30 seconds interval in the microwave , once the chocolate is fully melted and it is still warm add in the batter, finally sift in the sugar(important to sift the sugar )


To unmold the cake from the chiffon pan just run a knife or an offset spatula towards the side , middle and at the bottom of the chiffon pan .

Once the cake is in the platter  dizzle the chocolate glaze into the cake.


Hope you try this recipe :D

Highly reccommended.


Thank you so much :D


Love ,

My Sweet Ambitions

Mamon 

The ingridents that we need are

85 g of cake flour
1/4 tsp of salt
1 1/2 tsp of baking powder
4 egg yolk
50 ml water
75 g sugar
1/2 to 1 tsp of vanilla
45 ml or 3 tbsp of vegetable oil

For the meringue
4 egg white
1/4 tsp of cream of tartar
1/4 cup of sugar

Begin by preheating the oven at 180 deg C

Grease the moulds with butter.

Combine salt,baking powder with cake flour mix and set aside.

Combine water, eggyolk ,vanilla and sugar beat with a whisk , make sure that sugar is well dissolve.

Sift in the flour mixture  to the eggyolk mixture mix until well combined.

Add the oil  and set aside ,  while we move to the meringue.


Meringue

Using an electric beater , beat eggwhite until frothy  then add the cream of tartar.

Gradually add the sugar continue to beat until we reach stiff peak stage.


Combine the meringue into the eggyolk batter in 3 additions using folding method making sure that you do not knocked out all the air from the meringue.

Scoop in about 3 tbsp of batter into the mamon mould. Place the mamon mould into a baking sheet.

Before baking give the baking pan a tap to release some trap air bubbles.

Bake the mamon in a preheated oven at 180 deg C for about 15-18 minutes



After baking in a wire rack turn the mamon mould upside down  and let it cool down completely in that position before unmoulding.

To finish the mamon brush it with room temperature butter on top and then finally dip it in a bowl of sugar.

Hope you like this recipe.

Happy baking .

Love

My Sweet Ambitions :D

Black Forest Cake

FOr the cake 

1 tbsp of instant coffee

1 1/4 cup hot water

1 cup dutch process cocoa

2 1/2 cup all purpose flour

1 1/4 tsp salt

2 1/2 tsp baking soda

2 cups sugar

3 large egg

1 1/4 cup sour cream

1 cup +2 tbsp vegetable oil

optional 

block of chocolate for chocolate shaving

marachino cherries for decoration 

Preheat oven at 170 deg Celcius 

Line and grease 2, 8x3  round cake pan

Combine hot water , instant coffee and the cocoa powder mix until there is no more lumps of cocoa powder. Set aside. 

Combine flour , baking soda and salt mix and then sift . Set aside.

Beat the eggs and sugar until light and pale yellow beat it for about 3-5  minutes. 

Add the sourcream into the eggyolk mixture, mix and then add the oil. Occasionally scrape down the sides of the bowl to ensure that everything is getting incorporated. 

Add in the flour mixture all at once  mix until just combined ( please do not overmix)

Finally add the cocoa hot water mixture . 

Transfer the cake batter into the prepared greased pan and bake in a preheated oven at 170 deg C for about 55-60 minutes or until when you insert a toothpick in the middle of the cake and the toothpick comesout clean. 

Let it cool down completly. 

*****while you are baking the cake  its time to prepare the othe components of the cake*********

1 bar of 200 g of chocoalte

Using a potato peeler  run it into a bar of chocolate to create chocolate shavings we will use this to decorate the top and side of the cake. Set aside. 

For the Cherry Pie Filling

For the Cherrypie FIlling

1 jar 670g of Pitted cherry

1 cup sugar

1/4 cup corn starch

1 tsp vanilla

Combine all the ingridients except for the vanilla. Cook over a medium heat in the stove. 

You know that the filling is ready when the liquid becomes translucent.

Add the vanilla just before turning of the heat.  

Cool down completly.

For the whipping cream 

3 cups of whipping cream or thickened cream

1/2 cup of icing sugar

Just beat all the ingridients using electric mixer until stiff peaks. 

To assemble the cake

Cut each cake into 2 to giving us 4 layers

 You will need a cake board  to assemble the cake.

Place 1 layer of cake on a cake board, spread cream then top it with cherry pie filling,then add another layer of cake on top  repeat the process  with every layer ,then on the last layer cover the entire cake with cream , then smooth it out using spatula

 Finally add the chocolate shaving on top and side of the cake.

In the video I  use wilton 2d to pipe rossettes on top side of the cake and top each rossettes with marraschino cheeries. Decorating part is up to you :D 

Strawberry Shortcake 

Hi guys today I will be sharing my recipe for strawberry shortcake. Very easy to do and it really taste good. One way to make this recipe a sucess is  to choose the sweetest strawberry that you can get a hold of.

For the Sponge cake we need

6 large eggs
1 cup sugar
2/3 cup +2 tbsp of plain flour
2 tsp or 40g of corn flour or cornstarch
40 g of butter
50 ml of milk

For the cream  this is enough to fill and iced the cake  but for decoration  I used anothe 1/2 cup of cream and 1 1/2 tbsp of sugar .

600 ml of cream
1 tsp of vanilla
1/3 cup of sugar
2 punnet of stawberry

optional chop walnuts just for decoration and a little crunch



Pre heat oven at 190 deg C

Line your baking pan with parchment paper on the bottom and on the side of the cake. I used 2 , 8x3 inch  round cake pan.

Combine milk and butter and melt it in the microwave, set aside.

Combine flour and cornstarch give it a mix and set aside we will sift this later

Mix egg and sugar in a bowl. Place the bowl on a double boiler (pan with simmerring water) and beat until the eggyolks warms up into room temperature, (during the cooking process occasionally ift the bowl up to release some of the steam to prevent the eggs from curdling.)Once it reached  room temperature take the bowl away from the heat .

Continue beating at highspeed until the egg turns into light and airy mixture. This can take upto 10 mins. ( you have to be patient)

Then sift the flour cornstarch mixture into the eggyolk mixture using the folding method.

Then fold in the butter and milk mixture make sure that it is at room temperature.

Transfer into the prepared pan and bake immedietly

Bake at a preheated oven at at 190 deg C for about 20-25 mins or until when you insert a toothpick in the middle of the cake and the toothpick comesout clean.

After baking immedietly remove the sponge cake from the pan and let cool down  completely.

Slice the cake into 2 thus making 4 layers of cake.


****** Now prepate the whipping cream for the filling and the topping


Whip the cream together with the sugar and vanilla until stiff peaks. If you lift up your electric  beater and the cream doesnt fall off then its ready.

Now cut the straberries into thin slices vertically as shown on the picture . Reserve some chop up strawberries for the top aswell.

Cover the bottom of the sponge cake with a thin layer of whip cream  and place strawberries on top
then cover the strawbwerries with some more whip cream .

Place the second layer of sponge cake slice on top and press gently then do the same process of adding a thin layer of whip cream and stawberries then whip cream again.  Do the same for the third layer.

Cover the top with whip cream . Then the sides of the cake with cream aswell to cover all the gaps.

Smooth out the cake as best as you can then decorate the top with whip cream I use 1m tip to pipe rossets .

Then in the middle add the reserve chop up strawberries on top.

Hope you enjoy this recipe .

Love My Sweet Ambitions