Easter Cup Cakes🐰🐰🐰

  

Some Chocolate bunny and chocolate Easter eggs 

Ingredients for the Orange cupcake: 

5 large eggs

250g salted butter, softened at room temperature

125g caster sugar

200g plain flour

1/4 teaspoon baking powder 

2 tablespoon orange juice

2 tablespoon fresh milk

Zest of 1 orange

1 teaspoon vanilla essence

50g caster sugar (for egg white)

Method:

1. Preheat oven at 170°C

2. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl

3. Sift the flour and baking powder together

4. Use a K-beater, speed 6, cream butter and 125gm sugar until pale and fluffy.  Put in vanilla essence and and beat for a while. Put in egg yolks one by one and beat well after each addition.

5. Put in lemon juice and mix well. Add the flour in 2 addition, lastly add in the Orange zest and mix well.

 

  Edit 

6. Use a ballon attachment, beat egg whites in speed 6 until soft peaks

7. gradually add 50gm sugar and beat until stiff. 

  

8. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

9. Fold in gently with the remaining egg whites 

 

10. Scope 45 of batter into cupcakes mould, level the batter

11. Bake for 20 minutes or until skewer comes out clean. 

11. Leave to cool completely and cut the top portion as shown and decorate with butter cream

Butter Cream for the grass:

Ingredients:

(A):

200g butter

50g shortening

(B):

110g icing sugar

1/2 teaspoon vanilla essence

Green gel food coloring 

Method:

Use k beater cream butter and shortening till smooth

Add vanilla essence, icing sugar and green gel color and cream till light and fluffy, put into the pipping bag 

  

Chocolate Chips Hot Cross Bun – Thermomix or Stand Mixer Method

  
This is my first attempt in making a hot cross bun this Good Friday.  Hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, the Caribbean, South Africa, India, and Canada.   I added chocolate chip in it as my boys loves to have chocolate chip in it.  Though the shaping is not very nicely done but my boys says is very yummy and he ate 4 in one go!

Dough ingredients:
(A):

1 egg

100g milk

250g  bread flour

30g sugar

1/2 teaspoon salt

3/4 teaspoon bread improver (optional)

1/8 teaspoon mixed spice (or cinnamon powder or cinnamon plus nutmeg powder)

2 teaspoon yeast 
(B)

25g butter 
(C)

50g raisins 

50g chocolate chips
Paste for topping:

30g of plain flour

1/4 teaspoon castor sugar

40g water
Glaze:

1 1/2 tablespoons castor sugar

1 tablespoon water

1 teaspoon gelatin powder
Stand Mixer Method:

1. Add (A) according to the ingredients listed into electric mixer bowl and use a dough hook and knead till form a dough

  
2. Add (B) and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) and knead well. 

 

4. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove for 45 mins.
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  
8. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  
11. When the bun are done, brush the glaze on top of the bun and leave to cool

Thermomix method:

1. Add (A) according to the ingredients listed into TM bowl 2 min / knead function 

  
2. Add (B), 10min / knead function and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) 30 sec/ knead function or till is well mix 

 

4. Put on the measuring cap and leave to proof for 45min or till double in size
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  

7. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely.