♥ Hot Cocoa Peanut Butter Mug Cake ♥

I'm sure you have come across cakes that are baked in oven, steamed over boiling water. Now I'm showing you how to microwave cake in just minutes. Imagine that! They are delicious!

I am always skeptical about if mug cake would turn out dry and nasty. Especially when there is no egg in the recipe. But no!

This mug cake is ooey gooey, as fudge as a moist brownie.

Top it off with a scoop of amazing cookies n creme ice cream, some cookie crumbs, and this delicious treat will certain "wow" your family! I'm planning to invest some beautiful mugs to do more of these mug cake recipes!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Serve 1
You'll need:
3 tablespoons all purpose flour
1 1/2 tablespoons coconut sugar
1 1/2 tablespoons hot chocolate mix
1/4 tsp baking powder
1/8 tsp salt
3 tablespoons evaporated milk
1 1/2 tablespoons vegetable oil
1 tsp water
1 tablespoon peanut butter

How to make hot cocoa peanut butter mug cake:

1. In a microwave safe mug, add flour, coconut sugar, hot chocolate mix, baking powder and salt. Mix well.
2. Add milk, flavorless oil, water and peanut butter. Mix with the fork thoroughly.
3. Place the mug in the microwave and cook on high for 1 minute and 10 seconds.
4. Serve on top with your favourite ice cream and cookie crumbs!

With all my love <3

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♥ Matcha Strawberry Mini Bundt Cake ♥

Matcha green tea and strawberry is always my favourite combination in Japanese dessert. The bitterly sweet and slightly tart combo is so addictive.

Not only they taste great together. The colour appears like a little strawberry princess dressed with a green gown. It is so beautiful.

Since I use Natvia natural sweetener in the recipe, the sweetness is somewhat lower than usual. But remember. They provide less than 97% calorie than regular sugar. So there is no big deal at all.

For the whipped topping, you may use preserve or even fresh strawberry puree in replace of the jam. Cutting down the sweetness might help, but as I mention, the cake is less sweetened so do it in moderation.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Cynthia at Eat Munch Love.

You'll need:
For cupcake
113g (1/2 cup) unsalted butter, at room temperature
150g (3/4 cup) Natvia
2 eggs
1/2 tsp vanilla
180g (1 1/2 cup) cake flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp Matcha powder
120ml (1/2 cup) whole milk

For strawberry buttercream
1/2 cup whipped heavy cream
1/3 cup strawberry jam
Natvia to taste
Strawberries to decorate

How to make matcha green tea bundt cake with strawberry buttercream:

1. Preheat oven to 180C. Set aside a mini bundt cake pan.
2. In a bowl, sift and combine cake flour, baking powder, salt and matcha powder. 
3. In a large mixing bowl, cream butter, Natvia, eggs and vanilla. Add in dry ingredients and mix until incorporated.
4. Divide batter evenly among mini bundt cake, bake in oven for 20-25 minutes or until toothpick inserted into center comes out clean. Let cool on wire rack.
5. To prepare whipped cream frosting, mix together whipped cream, strawberry jam and Nativa.
6. Fill a piping bag with tip attached, decorate bundt cake and top each with a strawberry.

With all my love <3

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♥ Chocolate Hazelnut Brownie with Cream Cheese & Ferrero Rocher Topping ♥

Chocolate and hazelnut? The only thing that comes to my mind is Nutella! The Nutella World Day has gone. But I still wanted to catch it up with some delicious chocolate hazelnut goodie.

Umm... What else is the best to go with chocolate? Of course it is my all time favourite to whip up cream cheese frosting! And using a lower calorie version just because of the Natvia Icing Mix!

Golden...Chocolate...And...Should be Ferrero Rocher that makes the best topping!

These mini muffins are actually Nutella brownies. It is not necessary to buy Nutella, just a simple chocolate hazelnut spread will do. I promise, the recipe is super duper easy and also make the perfect gift for this Valentine's Day! 

Credits to Natvia!

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Kim at Love Live Life by Kim.

Make 12 mini muffin
You'll need:
For brownies
500g (2 cup) chocolate hazelnut spread
4 eggs
140g (1 cup + 4 tbsp) all purpose flour
85g (1/2 cup) chocolate chips

For frosting and topping
125g (4 oz) cream cheese, soften
28g (1/8 cup) unsalted butter, soften
58g (1/2 cup) Natvia Icing Mix
1 tsp vanilla
12 Ferrero Rocher

How to make chocolate hazelnut brownie with cream cheese frosting:

1. Preheat oven to 180C. Prepare 12 muffin cases on a baking sheet and set aside.
2. In a mixing bowl, combine chocolate hazelnut spread and eggs. Whisk until well mixed. Add flour and mix to combine.
3. Add chocolate chips, and fold gently using a spatula. Divide the batter evenly among muffin cases and bake for 12-15 minutes, or until a toothpick inserted into center comes out clean. 
4. Let cool completely on wire rack.
5. Meanwhile, cream together cream cheese, soften butter, Natvia Icing Mix and vanilla. 
6. Fill a pastry bag with cream cheese frosting and refrigerate until ready to use.
7. To assemble, pipe a dollop of cream cheese frosting and top with a Ferrero Rocher chocolate. 

With all my love <3

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♥ Matcha Buttercream Frosted Hot Cocoa Cupnies ♥

Cupnies? I am talking about cupcake + brownies.

These mini brownie cupcakes with a super creamy buttercream frosting, which is ALMOST sugar free!

Thanks Natvia HK for the Natural Sweetener Baking Pack and also the Icing Mix. These substitutes turn these usual cupcakes into more unusual ones! Healthier! Less calories! And OH! The low sugar frosting!  

The greenie matcha buttercream frosting is supposed to be SUGAR-FREE with the use of  Natvia Icing Mix. But instead of milk, honey is added to smoothen the texture, which still add up a little sugar content. Unless you want it all sugar-free, try using honey! It matches wonderfully with matcha, as always!

Credit to Natvia!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Adapted from My Name Is Yeh
You'll need:
For cupcakes
125g (1 stick) unsalted butter, melted
150g (3/4 cup) Natvia
2 eggs
1 tsp vanilla
70g (1/2 cup) all purpose flour
43g (1/3 cup) hot cocoa mix
1/4 tsp baking powder
1/4 tsp salt

For matcha buttercream
3 tbsp unsalted butter, melted
115g (1 cup) Natvia Icing Mix
1 tbsp matcha powder, sifted
1 tbsp honey
1 tsp vanilla

How to make hot choco brownie cupcakes with matcha buttercream frosting:

1. Preheat oven to 180C. Line muffin tins with cupcake liners and set aside.
2. In a large mixing bowl, add melted butter, Natvia, eggs and vanilla. Mix to combine well.
3. Add flour, hot cocoa mix, baking powder and salt. Stir and fold until incorporated.
4. Divide batter evenly among cupcake liners. Bake for 25 minutes or until toothpick inserted into center comes out clean. Let cool before frosting.
5. To make matcha buttercream, combine all frosting ingredients and mix until smooth. 
6. Fill a piping bag with tip attached, pipe buttercream on top of each brownie cupcake and serve.

With all my love <3

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♥ Oolong Tea Chiffon Cupcakes ♥

Recently, chiffon cakes have been a popular request at home, simply because those fluffy airy cake can melt in mouth in just a second. Since there are so many flavors of chiffon cakes from fruits to tea, I infused Oolong Tea, a traditional Chinese tea, to my go-to chiffon cake recipe which I also used to make my green tea chiffon cake. I also added cream of tartar to stabilize my egg white batter.

And WATCH OUT for the aroma of Oolong! It is so wonderful!

To serve my Oolong chiffon cupcakes, I topped them with a basic sweetened whipped cream to balance out the tea flavor, but this is optional.

Make 6 muffin-size cakes
You'll need:
3 egg yolks
3 oz / 85g sugar
3 tbsp oil
4 tbsp oolong tea
2.6 oz / 75g cake flour
1 tbsp oolong tea leaves (1 tea bag)
1 tsp baking powder
3 egg whites
1/4 tsp cream of tartar

For topping:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla

How to make oolong chiffon cupcakes:

1. Preheat oven to 170C.
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil and water, mix well. 
3. Sift cake flour, oolong tea leaves and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add cream of tartar and remaining sugar, beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Divide batter evenly among paper muffin cups. Tab on the countertop to release air bubbles. 
7. Bake for 30-35 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on wire rack. Serve chill if desired.

How to make sweetened whipped cream:

1. Pour cream into chilled bowl and add sugar and vanilla. Beat cream to desired consistency, either soft peak or stiff peak. Top on chiffon cake and enjoy.

With all my love <3

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♥ Nutella Buttercream Chocolate Cupcake ♥

Followed by the birthday cupcakes idea, I decided to make a chocolate version. These cupcakes are dense with a fluffy Nutella buttercream. I stuck some swirl cookie rolls on to make them look like a cup of hot chocolate. Teehee :)

Anyway, please comment or make order for any occasion you need. Tailor-made possible!

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♥ Golden Oreo Cream Cheese Frosting Cupcakes ♥

Recently, I have came across a customer who was asking for some pretty cupcakes for her friends in Japan. I couldn't guarantee her my cupcakes would be beautiful but for sure they would be some surprising ones. 

There have been lots of cookies n' creme recipe coming around and with a twist, I used golden oreo instead. Now I think they should be named golden cookie n' creme cupcakes. Aren't the golden oreos just look so adorable sitting on the cream cheese frosting?

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♥ Mini Oreo Cheesecake ♥

Cookies N' Creme. Or Oreo? You name it! As request for some Oreo treats, I have finally came up with these cutie cheesecakes. Aren't they look adorable with that teeny tiny bite-size chocolate sandwich on top? 

This cheesecake recipe can easy doubled for a dozen cheesecake, or you can make an 6-inch one. If you are not bother to make your own oreo cookie crumbs, you can simply place an oreo at the bottom of each muffin tins. This method is very easy but traditional.

Make 6 muffin-size cheesecakes
You'll need:

For crust:
100g oreo cookie crumbs
50g melted butter

For filling:
12 oz cream cheese, soften at room temperature
1/2 cup sugar
1 tsp vanilla
1 egg, at room temperature
12 mini or 6 original size oreo cookies, lightly crushed

For topping:
1/2 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla
6 mini oreo sandwiches

How to make mini oreo cheesecakes:

1. Preheat oven to 175 C. Line tins with muffin cups and set aside.
2. In a microwave safe bowl, melt butter in microwave in 15 minutes increment, for a total of 30 minutes. Pour melted butter into cookie crumbs. Divide damped crumbs between muffin tins and press to firm.
3. In a large mixing bowl, add cream cheese, sugar, vanilla and egg. Mix until incoperated. 
4. Fold in crushed oreo cookies. Divide batter among muffin cups and flatten top with spatula.
5. Bake for 15-20 minutes. Cool on wire rack completely before chilling in the fridge overnight.

To assemble,

1. Add powdered sugar and vanilla to heavy cream and whisk with electric hand mixer until stiff peaks formed. Pour the whipped cream in a disposable piping bag or ziplock bag for easy piping.
2. Dollop 1 tablespoon whipped cream on each cheesecake and top with mini oreo.

With all my love <3

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♥ Passion Fruit Yogurt & Orange Marmalade Whipped Cream Cupcakes ♥

This post must credit to my best friend, Alison, who came all the way from Australia to visit me in last Christmas with several package of yogurt mix, with flavors of Passion Fruit, Goji Berries and Boysenberry. If you are not familiar with or haven't heard of yogurt mix, click here. EasiYo is the only yogurt mix brand that are being sold in Hong Kong for the time being. And since I have an EasiYo Yogurt Maker at home, it feels more economical and nutritious to make yogurt myself having to know what I am actually adding to my yogurt. There are tons of different flavors and honestly I can eat a whole bucket in second. I am joking :)

Back to my yogurt cake. This recipe is so easy without the use of any electric nor standing mixer. The batter can be easily whipped up using an old-school wooden spoon and the flavor can be changed by substituting another fruit based yogurt. And for a much super-fast way, you can use self-rising flour instead and omit the teaspoon of baking powder. A last dollop of flavored whipped cream will make you like a genius baker for sure.

Make 6 mini cupcakes
You'll need:

For cupcake
1/2 cup caster sugar
2 medium eggs
1 tsp vanilla
1/4 cup passion fruit yogurt
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup flavorless oil

For whipped cream frosting
1 cup cold whipping cream
1/2 tsp vanilla
1-2 tbsps icing sugar
1/3 cup chilled bitter orange marmalade jam

How to make passion fruit yogurt cupcakes:

1. Preheat oven to 180C. Prepare 6 mini cupcakes liners or line a muffin tin with paper cups. Set aside.
   (Alternatively, you can grease the pan with vegetable oil)
2. In a large mixing bowl, add sugar, eggs, vanilla and yogurt. Mix until combined.
3. Sift in flour, salt and baking powder. Stir well. Add in vegetable oil and mix well.
4. Divide batter into prepared cupcake liners. Bake for 20-25 minutes or until toothpick inserted into centre comes out clean.
5. Remove from oven and let cool completely before frosting them.

How to make orange marmalde whipped cream:

1. Place mixing bowl and wire whisk in freezer for 15 minutes. Then place all ingredients in cold bowl and beat until stiff peaks form.
2. Cover and refrigerate before using. Pipe on cupcakes.

With all my love <3

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♥ Chocolate S'mores and Pretzel Cupcakes ♥

A big thanks to my friend who have sent me this stand-alone Good Housekeeping CUPCAKES cookbook a long way from UK. It contains millions of amazing easy-to-make cupcake recipes which are waiting for me to dig in. For the first trial, I decided to adapt the most simplest cupcake recipe, with a alternation of using vegetable oil instead of butter. 

I know a chocolate cupcake would not be impressive enough. All the ideas should credit to my weekend family barbecue gathering, when I was toasting a marshmallow in front of the fire -> s'mores! I also combined my favourite snacks and the never-fail chocolate ganache to form these incredible, magnificent treats. S'more cupcakes with pretzel bites! You name it!

Adapted from Good Housekeeping CUPCAKES
Make 6 large cupcakes
You'll need:

For the cupcakes:
125g light muscovado sugar
100ml vegetable oil
2 eggs, at room temperature
15g cocoa powder
100g self-rising flour
100g semi-sweet chocolate chips

For the topping:
150ml double cream
100g semi-sweet chocolate chips
3 big marshmallows, halved
10 mini salted pretzels, crushed

How to make chocolate s'mores and pretzel cupcakes:

1. Preheat oven to 190C. Line muffin tin with cupcake cases. Set aside.
2. Beat sugar and oil in a large mixing bowl. Gradually beat in eggs, one at a time.
3. Sift cocoa powder with flour and fold into wet mixture with chocolate chips.
4. Divide the batter equally between cupcake liners.
   (An ice cream scoop will do a great job)
5. Bake for 20 minutes and transfer to wire rack to cool completely.
6. Set oven to broiler.
7. Meanwhile, heat double cream in a medium saucepan over low heat until simmer. Pour over chocolate chips and leave it to stand for 5 minutes before stirring with a spatula.
   (This is the chocolate ganache which has to be cooled at room temperature)

To assemble:

1. Top half marshmallows onto each cupcake, place under broiler for 5 minutes or until toasted.
   (Stand right at the oven to prevent burning)
2. Immediately take out the cupcakes from the oven and press each melting marshmallow with your hand to cover the top of the cupcake. Let cool slightly.
3. Drizzle chocolate ganache over the cupcake, sprinkle each with crushed pretzels.

With all my love <3

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♥ Gingerbread Cheesecake ♥

Price in HK Dollar

Before ending this Fall, I would like to present you all a gingery mini cheesecake, loaded with cinnamon, nutmeg and more spices! Spice up the thanksgiving now!

• Only available in cupcake size.
• Store for up to a week in the refrigerator.

Comment below, or email me to make an order now!

With all my love <3

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