2008 Chinese New Year Kitchen - Soft and Fluffy Mini Cupcakes

Recipe was taken from Cuen who posted in Imperial Kitchen. I used the one posted by Hugbear, who adapted it and posted it onto her website. The cupcakes were baked in a mini cupcake pan. These were light, soft, fluffy and not too sweet. As such, they are suitable for those who do not have a sweet tooth and those who like their cupcakes light and fluffy. I think I will bake this for hubby's grandparents, as this is soft and fluffy and not-too-sweet.

Calla's notes on the recipe

• I added cocoa to get the chocolate flavour i liked: added 4 tsp cocoa, sifted into and fold into approximately 1/3 batter (i halved the recipe). Although the chocolate ones were still fluffy, not as fluffy as the vanilla ones. Vanilla one has better texture. But this could be because i didn't reduce flour when i added the cocoa.
  
• I reduced the sugar further. I personally don't mind it a teeny weeny bit sweeter, but it could be alright for those who do not have a sweet tooth.
  
• First batch baked at approximately 150 – 160 deg (based on oven thermometer), for 20 min; trays rotated mid-way and top heating element switched on. Think i baked too long, sides were crusty, but tops had no cracks.
  
• Second batch baked at approximately 170 deg (based on oven thermometer), for 15 min; trays rotated mid-way. Top heating element switched on only for the last 2 – 3 min, as the temp was too hot and the tops had cracked. I forgot to switch off the heating element when i placed in the second batch.
  
• Prefer the texture of the second batch. Will test to bake at 160 deg for 15 min, to achieve not-so-crusty sides, more fluffy texture and no-cracks top.
  
• Also don't fill the muffin trays to the brim. Batter spills over and becomes crusty. Fill to about 2/3 full. Cupcakes will rise.
  

Update: as in any cupcakes, these will turn dense after a day or two. Best eaten when fresh from the oven…

Bogged Down with Cranberry Sauce....

During the festive season, I received a bottle of Crabtree and Evelyn Cranberry Sauce with Orange. Well, I'm not a "cooking" person, i.e. I don't really like to fry, steam, poach, etc.; but I like to bake! Strange huh....

As the sauce approaches its use-by date, I'm hard-pressed to find ways to use it in baking. Hence, I trawled the internet to look for ideas and found the following ideas/had the following inspiration:

• Use it in muffins. I came across some recipes that use cranberry sauce in muffins. Here are some examples: http://www.seriouseats.com/recipes/2007/11/morningafter_cranberry_sauce_muffins.html; http://www.canadianliving.com/forums/viewtopic.php?t=570; http://morninmuffin.blogspot.com/2007/11/still-baking.html. But I think this is pretty interesting and unusual: Cranberry Upside-down Muffins – an adaptation from the upside-down cake.
  
• Use it in cupcakes. Perhaps, the Nutella Cupcakes that took the blogging world by storm can be varied to swirl the cranberry sauce instead. Otherwise, fill the patty tin half way with batter, place a teaspoon of sauce, then top with batter, for a cranberry surprise cupcake. Maybe, a marble cranberry loaf cake....
  
• Use it in cheesecakes – a Cranberry Swirl Cheesecake
  

I'm inclined to try the Cranberry Upside-down Muffins, any of the cupcake ideas and the Cranberry Swirl Cheesecake. I may even mix in the cranberry sauce into my muffin/cupcake batter and correspondingly reduce other liquids. Once done, I will share with you the results.

If you wish to have ideas on using cranberry sauce other than in baking, you may check out this site: http://www.musicbizadvice.com/15_ways_to_use_leftover_homemade_cranberry_sauce.htm. You could also check out Ocean Spray's recipe database for more ideas.

Do you have other ideas?? Please feel free to suggest....