Dear all my sweet friends,

I would to share with you some of my great recipes that i've been practicing it for many times and I sure get a lot of compliments from it, yet, it still never bored me from keep on getting it :p. I guess my generosity of sharing recipes with all of you is not wrong though I'll find it interested and you can always drop by some fantastic recipes here. Try out my recipes and feel free to comment and ask any questions about my recipes. Maybe you can drop some tips and advice :) so lets share some sweets!

Sharing is caring, so you might want to share some of your lovely baking recipes here. Don't feel shy, and you can do that by submitting your recipes to my email at and I will post it here in Sugarpops!

Chocolate Cupcake Recipe
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup shortening
  • 3/4 cup water
  • 2 large eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 4 ounces melted unsweetened  baking chocolate

Chocolate Cupcake Recipe Directions
Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl.  
Mix at low speed for 30 seconds, and scrape bowl.  Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Frost when chocolate cupcakes are completely cool

Red Velvet Cupcake Recipe
  • 2 1/2  cups all purpose flour
  • 2 cups sugar
  • 1/2 cup baking cocoa (powdered)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks butter at room temperature
  • 5 large eggs
  • 1 cup buttermilk (see note at bottom)
  • 1 teaspoon vanilla
  • 1 teaspoon red food coloring

Red Velvet Cupcake Recipe Directions
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg.

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.

NOTE:  If you don't happen to have buttermilk on hand you can try this simple substitution.  Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup.  Fill with milk to 1 cup.  Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Lemon Cupcake Recipe
·        250g plain flour, sifted
·        2 teaspoons baking powder
·        190g Caster sugar
·        115g unsalted butter
·        2 large eggs
·        120ml milk
·        2 teaspoons vanilla essence
·        1 tablespoon Lemon rind

Makes 15 cupcakes 

Lemon Cupcake Recipe Directions

Preheat the oven to 180C/350F/gas 4. Line your muffin pan with paper cases. 

Put the flour, salt and baking powder into a bowl, then add the sugar. Add the butter and blend with an electric whisk, starting with a slow speed and working up to medium until well mixed. Add the eggs one at a time, beating to combine. Finally add the lemon rind. 

Combine the milk and vanilla extract in a separate jug and then add to the cake mixture in three parts, beating well after each addition.

Spoon the batter equally into the cupcake cases. Bake for 15 minutes or until a fork inserted into the center comes out cleans.
Allow the cupcakes to cool before topping with icing

Angel Food Cupcake Recipe


·         1 1/4 cups all purpose flour
·         1 1/2 cups sugar
·         12 egg whites from large eggs ( enough for 1 1/2 cups)
·         1 1/2 teaspoon cream of tartar
·         1/4 teaspoon salt
·         1 1/2 teaspoons vanilla extract

Angel Food Cupcake Recipe Directions

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.

Add cream of tartar, salt and vanilla to egg whites.  Mix at high speed until egg whites are almost stiff, approximately 4 minutes.

Add 1 cup of sugar gradually while mixing on low speed.  Scrape bowl.

Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.

Pour batter into cupcake liners until they are 2/3 full.  Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.

Cool cupcakes completely before removing from pan.

  • CAKE'S

Triple Layer Chocolate Cake with Chocolate Frosting

Cake Ingredients:
·         1 cup cocoa powder
·         2 cups boiling water
·         1 cup (2 sticks) butter, softened
·         2-1/2 cups sugar
·         4 eggs, at room temperature
·         2-3/4 cups all-purpose flour
·         2 teaspoons baking soda
·         1/2 teaspoon baking powder
·         1/2 teaspoon salt
·         1-1/2 teaspoons vanilla extract
Chocolate Cake Directions:
1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.

2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.

3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.

4. At medium speed of an electric mixer, cream the butter and sugar  for 4 to 5 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.

7. Stir in the vanilla, and do not over-beat.

8. Pour an equal amount of batter into each of the three prepared pans.

9. Bake for 20 to 25 minutes or until a cake tester comes out clean.

10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

Chocolate Frosting Ingredients:
1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners' sugar

Chocolate Frosting Directions:
1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.

2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.

3. Gradually add the confectioners' sugar, stirring well.

4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.

Red Velvet Cake Recipe

Cake Ingredients:
·         1 stick butter, softened
·         1 1/2 cups sugar
·         2 eggs
·         2 ounces red food coloring
·         2 Tablespoons cocoa (heaping)
·         1 cup buttermilk
·         2 1/4 cups cake flour
·         1 teaspoon vanilla
·         1 teaspoon baking soda

Frosting Ingredients:
3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Red Velvet Cake Directions:
1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Frosting Directions:
1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

Carrot Cake Recipe

·         4 eggs
·         2 teaspoons baking powder
·         2 cups sugar
·         1 cup pecans, chopped
·         4 cups grated carrots
·         1 cup vegetable oil
·         2 cup flour
·         2 teaspoons baking soda
·         2 teaspoons cinnamon

Cream Cheese Frosting:
1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

Carrot Cake Directions:
1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.

2. Mix until just blended and then add the carrots and pecans.

3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.

Frosting Directions:
1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake

Parisian Macarons
  • 1 1/4 cups plus 1 teaspoon confectioners’ sugar
  • 1 cup (4 ounces) finely ground sliced, blanched almonds
  • 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
  • Pinch of salt
  • 1/4 cup granulated sugar
  • Macaron Filling
  1. To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.

  1. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.

  1. Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

  1. To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.

  1. Variations: To make coffee-flavored macarons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaron filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macarons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macarons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaron filling with 1 tablespoon pistachio paste for the filling.


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