Pumpkin Choc Chip Muffins 南瓜巧克力满芬

Muffins again!  I happened to make these recently and since Pumpkin is the October theme for LTU,  I took the opportunity to join in the fun.   Not only are these muffins moist and delicious with the cranberries and choc chips, I just can't help admiring the golden hue of the pumpkin in these quick tea bread!

Recipe for Pumpkin Choc Chip Muffins  (adapted from 'here' with modification)

Ingredients

• 9 oz plain flour
• 1.1/2 tsp bicarbonate of soda
• 1.1/2 tsp cinnamon
• 1/2 tsp salt
• 6 oz butter
• 6 oz caster sugar
• 3 large eggs
• 1 tsp vanilla
• 9.1/2 oz pumpkin puree
• 100 gm black choc chips
• 50 gm dried cranberries

Method

1. Peel off the pumpkin and cut it into chunks.  Steam and mash the pumpkin while still warm.  Set aside.
2. Sift flour with salt, bicarbonate of soda and cinnamon.  Mix well.
3. Beat butter with the sugar till smooth.
4. Add in the eggs and vanilla, mix well.
5. Fold in the sifted flour alternating with the pumpkin puree till just mixed.  Add in the choc chips and cranberries.
6. Using an ice cream spoon, scoop the batter into muffin cups.
7. Bake in a preheated oven @ 180 deg,C for 20 to 25 mins.  Test with a skewer till it comes out clean.
8. Remove from oven onto a wire rack to cool completely.
9. Yield :  15 muffins.

I'll be taking a short vacation and will resume posting in November.

I'm linking this post to the Little Thumbs Up event and for October, the theme is Pumpkin

jointly organised by  Zoe of  Bake for Happy Kids and  Mui Mui of  My Little Favourite DIY and hosted by  Eileen of  Eileen's Diary

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Magic Custard Cake 魔术卡士垯蛋糕

This Magic Custard Cake has been very popular in the blogosphere recently and many bloggers have successfully made this 'wonder' cake.  Why is it called magic cake, many people will ask?  The answer is that with only one batter you can get to enjoy three different layers of cake.   It has a soft sponge top, the middle layer is custard while the bottom is a dense layer of cake.  This is my second attempt.  The first attempt, I only managed to get two layers and not to be put off, I persevered and tried again.

I stumbled upon a video by Yellowsaffron which you can watch at the end of this post and I followed Anncoo's version of adding in some orange zest.   I was so happy when, after trimming the sides of the cake, I saw three layers and I was on cloud nine!

Recipe for Magic Custard Cake

Ingredients


• 125 gm butter
• 500 ml milk
• 4 large eggs
• 1 Tbsp caster sugar
• 140 gm icing sugar
• 1 Tbsp water
• 120 gm plain flour
• 1 tsp vanilla
• Zest from an orange
• a pinch of salt
• Snow powder or icing sugar for dusting
Method
1. Line an 8 inch square cake pan with parchment paper
2. Melt the butter, set aside.
3. Lightly warm the milk till lukewarm, set aside.
4. Sift flour with the salt.
5. Whisk egg yolks with the icing sugar till light.  Mix in the melted butter and tablespoon of water until evenly incorporated.
6. Whisk in the flour, orange zest till well combined.  Slowly add in the warm milk and vanilla, mix well.  Stir with a ball whisk.
7. Whisk egg whites  till foamy, add in the tablespoon of sugar, whisk till soft peaks form.
8. With a spatula, fold in the egg whites to the egg yolk mixture, a third at a time.  Repeat till all the egg whites are incorporated.  Do not deflate the egg whites.
9. Stir as you pour the batter into the prepared pan.
10. Bake in a preheated oven @ 160 deg.C for 60 mins.  Test with a skewer till it comes out clean.
11. Allow the cake to cool completely.  Cover the cake and chill in the fridge, preferably overnight.
12. Dust the cake with snow powder or icing sugar before serving.

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