Creamy Avocado Corn Guacamole

INGREDIENTS :

• 2 ripe avocados (peeled, pitted)
• 1 cup of fresh corn kernels
• 1 jalapeno pepper (minced)
• 1 tablespoon of lime juice
• 1 cup of shopped cilantro
• 1 small onion (chopped)
• Salt and pepper

Methods :

1. Put minced onions into sieve and wash under cold water.
2. Drain well
3. Mash avocados in a mixing bowl. Stir in the corn, jalapeno, lime juice, cilantro and onion
4. Mix well. Sprinkle some salt and pepper as desired
5. Serve with corn chips or any chips that you like

Enjoy :)

Banana White Chocolate with Cream Cheese Frosting

In one cake combining two of my most favourite thing in this world. White chocolate and banana. A perfect match :)

INGREDIENTS :

• 1/2 cup unsalted butter, thawed
• 2/3 cup of sugar
• 2 large eggs
• A dash of vanilla
• 2 1/2 cups of pastry flour
• 2 1/2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1 1/2 cups of mashed bananas
• 2 cups of white chocolate (chopped) and extra for garnish

For cream cheese frosting :

• 1 kg of cream cheese, thawed
• 6 tablespoon of unsalted butter, thawed
• 1/2 cup of icing sugar
• 4 tablespoons of sour cream / lemon juice

METHODS :

1. Preheat oven to 350 degrees Fahrenheit ( 176.7 degrees Celcius )
2. Grease and flour 2 9-inch cake pans
3. Cream butter and sugar together until light and fluffy
4. Beat in eggs and vanilla
5. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt
6. Add to creamed mixture alternately with bananas
7. Fold in chopped white chocolate. Scrape batter into pans and spread evenly
8. Bake for 30 minutes until a skewer inserted in the center of the cake comes out clean
9. Allow to cool 10 minutes in the pans and turn out to plate

Frosting :

1. Beat cream cheese until smooth
2. Beat in butter
3. Reduce speed and add icing sugar. Stir in sour cream / lemon juice.

Enjoy :)

Red Velvet Cupcakes

Red velvet, what is that? In my opinion, red velvet is a red-coloured texture food that has the taste of a little bitter taste chocolate. The first time my tongue has ever laid on red velvet is when I bought a red velvet cupcake When I got home, I decided to make one. Here are the recipes :

INGREDIENTS:

• 2 1/2 cups of all-purpose flour
• 1 1/2 cups of sugar
• 1 teaspoon of baking soda
• 2 teaspoons of cocoa powder
• 1 teaspoon of salt
• 1 1/4 cup of buttermilk
• 1 1/2 cup of vegetable oil
• 2 large eggs
• 2 tablespoons of red food colouring
• I teaspoon white distilled vinegar
• A dash of vanilla extract

CREAM CHEESE FROSTING :

• 1 pound of cream cheese (softened)
• A dash of vanilla extract
• 2 sticks of butter
• 4 cups of confectioners' sugar (sifted)
• A whole lot of fresh berries

METHODS :

• Preheat the oven to 350 degrees Fahrenheit. Line the muffin pans with the cupcake papers
• Sift together the flour, sugar, baking soda, salt and cocoa powder in a mixing bowl. Gently beat the oil, buttermilk, eggs, food colouring, vinegar and vanilla in a large mixing bowl.
• The sifted ingredients are added to the wet mixture and mix until smooth.
• The batter divided evenly among the cupcake pan about 2/3 filled.
• Bake in for 20-22 minutes. Test the cupcakes with a toothpick or a skewer for doneness.
• Remove form the oven and let it cool down.

As for the cream cheese frosting :

• Beat the cream cheese, butter and vanilla together in a mixing bowl with a mixer until smooth.
• Add the sugar and beat on low speed.
• The speed is then increased to high and mix until very light and fluffy.
• Apply the cream cheese on the cupcakes with piping bag or a spatula. Garnish with the berries for presentation.

Enjoy :)

Angel Food Cake drizzles with Honey Lemon Yoghurt

I made my first angel food cake yesterday. At first I didn't know that angel food cake is actually made by foam alike beaten egg whites. It was fantastic, the texture and the taste. So, here I would like to share with you guys the recipe of the angel food cake.

INGREDIENTS :

• 12 egg whites, room temperature
• 1 1/4 teaspoons of cream of tar tar
• A dash of pure vanilla extract
• 1 1/4 teaspoons of fine salt
• 2 spoons of lemon juice
• 1 1/2 tablespoons of lemon zest
• 1 1/2 cups of powdered sugar
• 2 cups of cake flour

For the sauce :

• 2 cups of plain yoghurt
• 1/2 cup of honey
• 2 tablespoons of lemon juice

Special equipment : A 10-inch nonstick angel food cake pan

DIRECTIONS :

• Preheat the oven to 350 degrees Fahrenheit and placed the oven rack in the middle of the oven.
• In a large mixing bowl, combine the egg whites, salt and cream of tartar. Beat with an electric mixer on medium speed.
• Add a dash of vanilla extract, lemon juice and lemon zest. Beat with an electric mixer on high speed until stiff peaks formed. Add the sugar gradually and beat the mixtures for about 2 minutes.
• Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated.
• Spoon the batter into an ungreased 10-inch non stick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.

As for the sauce : Whisk together the yoghurt, honey and lemon juice. Drizzle on your angel food cake.

Enjoy :)

Key Lime Cupcake Recipe

Citrus cupcakes are just fabulous. Not to sweet, not to tangy it is just moderate.
My most favourite cupcake has to be lemon cupcakes but I'm trying something new, so I made my own key lime cupcakes. You got to try this key lime cupcakes it is just so amazing.

Ingredients :

• 2 cups of all purpose flour (sifted )
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 3/4 cup cold water
• 1/2 cup oil
• A dash of vanilla
• 7 large eggs, separated
• 2 1/2 teaspoon of grated key lime zest
• 1/2 teaspoon of cream tartar

Methods :

• Preheat oven to 350 degrees. Line 2 cupcake pans with paper liners.
• Combine flour, sugar, baking powder, and salt in a large mixing bowl.
• Add shortening, milk, and vanilla.
• Beat 7 egg yolks in a separate bowl, and add to dry ingredients along with the water, oil, vanilla and key lime rind.
• Mix with mixer at medium speed while scraping bowl until well blended. (approximately 2 1/2 minutes)
• In another large mixing bowl, combine egg whites and cream of tartar. Mix at high speed 2 to 2 1/2 minutes or until egg whites are stiff.
• Carefully fold flour mixture into egg whites until just blended.
• Pour cupcake batter into paper liners until 1/2 to 2/3 full.
• Bake for 20 to 25 minutes or until top springs back when touched lightly.
• Cool cupcakes completely in pans then drizzle with key lime glaze.
• To make key lime glaze combine 1 cup powdered sugar and 1 tablespoon melted butter in a small mixing bowl. Stir in 2 - 3 tablespoons of key lime juice until slightly thin glaze consistency is reached.
• Drizzle over key lime cupcakes.

And there you have it :) Enjoy!