Chocolate Cupcakes

I've recently acquired Nigella Lawson's HOW TO BE A DOMESTIC GODDESS Cookbook and thought I'll attempt something from there for Lyn's farewell dinner. I have never baked anything using muscovado sugar and thought I'll give this chocolate cupcake a go. Chocolate cupcakes usually will not go wrong with a crowd. *wink*

An additonal batch was baked for KL as his birthday coincidentally falls on the same day. Everyone loved the cake and I was delighted! :D

The original recipe asks for dark muscovado sugar, but I was unable to find it at major supermarkets. Thus I substituted light muscovado instead. I've also reduced the original quantity of 200g to 150g as I found it too sweet. The cupcakes are fragrant and delicious with a think crispy crust on the top. Will definately bake these again.

(Recipe from Nigella Lawson's How To Be A Domestic Goddess Pg168)

Pandan Chiffon Cake

After several failures, and researching on some bloggers' failed attempts, I suspected the root of the problem could be due to my oven size. I traded my 22cm chiffon pan for a 12cm - it worked!

Looks like I can only make mini sized cakes.. :(

(Recipe from Kevin Chai's Chiffon Cake Is Done Pg 45)

Pandan Chiffon Cake - 3rd attempt

To address the cracked top problem I encountered (and also to prevent wastage), I halved the recipe as I suspected my cake pan may be too small. I also reduced the oven temperature as I observed my cake top browns too quickly. In addition, I also diluted the coconut cream as the sides of the previous 2 cakes turned out damp. Despite the above corrective measures...my cake top still cracks!! :'( I'm lost. The cake also shrank and fell out of the pan while cooling (inverted).



It's not fluffy enough according to my standards. Hmmm perhaps my egg white was too stiff resulting in trapped air bubbles not well released? This cake was ready in 30mins. Perhaps I should maintain the 40mins baking time? I'll attempt again.. ;)

My 1st chiffon - Pandon Chiffon Cake

Failed attempt! Saw the hardened swirls? My chiffon top is cracked too... Although I used the recommended pan size, I suspect it may be a tad too small. Nonetheless, I increased the baking time as there is a higher possibility my cake is undercooked. With a total of 1hr in the oven, it is clearly not the problem with doneness.

I tried my hands on a 2nd chiffon, ensuring I blend the yolk mixture well. I also increased the coconut milk.

This one cracked too and shrank! Texture was also dense. Additional coconut cream was definately a mistake. Perhaps I had deflated the egg white to ensure a well blended batter. I'll definately attempt again.