"You are responsible for your life. You can't keep blaming somebody else for your dysfunction. Life is really about moving on."- Oprah Winfrey

XIN HUI; 歆惠
6 August 1990.
Into lomography and film photography.
Sin City.
Aint the pretty little nice girl next door.
But a monster knocking at your doorstep.

PS: Click "Been there, done that" to view my archives

"I believe that everything happens for a reason. People change so that you can learn to let go, things go wrong so that you appreciate them when they're right, you believe lies so you eventually learn to trust no one but yourself, and sometimes good things fall apart so better things can fall together."
— Marilyn Monroe

Fumble



All photographs are there to remind us of what we forget.

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    “Been there, done that.”
    September 2010 October 2010 November 2010 December 2010 January 2011 February 2011 March 2011 April 2011 June 2011 July 2011 August 2011 September 2011 October 2011

    Earl Grey Cupcakes with Lemon Icing
    Wednesday, August 31, 2011 || 9:12 PM

    Hello people!:D
    So I digged out a nice recipe! Something I like.
    Yes, Earl Grey! :) Love this tea ever since I tasted it for the first time.
    Decided to baked these lovely cupcakes and they tasted awesome.
    My first attempt in baking them, and they are really nice!



    AM GOING TO SHARE THE RECIPE WITH Y'ALL!
    *Spread the love*
    (As usual, I made a twist to the original recipe!)



    Got this from M&S. They are really fragrant.


    Earl Grey Cupcakes with Lemon Icing

    Makes about 12-14 regular cupcakes

    Ingredients:
    - 125 ml of milk (room temperature)
    - 4 Earl Grey teabags
    - 110g unsalter butter     (room temperature)
    - 180g caster sugar
    - 2 large eggs
    - 125g self-raising flour (sifted)
    - 120g plain flour    (sifted)

    Lemon Icing
    -     1/2 egg white from 1 egg
    - lemon juice
    - icing sugar
    - Yellow food colouring
    ( I don't have specific measurements here, just agar agar.)

    Decorations
    - Hundreds and Thousands

    Instructions
    1. Preheat the oven to 180oC and place appropriate size cupcake cases on a 12-hole muffin tray.



    2. Heat the milk in a small saucepan over medium heat until it just beings to boil. Remove from the heat and add 3 Earl Grey teabags. (stir it to ensure that the Earl Grey is infused into the milk) Cover with clingfilm and leave to infuse for another 30mins, then discard the teabags.
    (Don't walk away from it when you are heating up the milk. It might just boil and a lot of bubbles will form!)



    3. In a large mixing bowl mix the butter and sugar until the mixture is pale and smooth (3 - 5 mins with electric hand mixture. Longer if you are stirring it manually.)



    4. Add in the eggs, one at a time mixing for a few mins after each addition.



    5. Combine the 2 flours in a separate bowl. Tear open 1 Earl Grey teabag and add in the tea into bowl together with the flour.



    6. Slowly add in the flour to the creamed mixture (step 4) and beat well. Pour in a little Earl Grey infused milk and beat again. Repeat these steps untill all the flour and milk have been added and mixed well.



    7. Carefully spoon the mixture into the cupcakes cases, filling them to about 2/3 full. It will be easier to use an ice cream scooper :)







    8. Bake in the oven for about 20-25 mins until slightly raised and golden brown. To check if they are cooked, inset a toothpich in the centre of one of the cupcakes - it should come out clean. If not, place it in the oven for a couple of mins more.

    9. Remove from the oven and leave it on a wire rack to cool.







    (P/S: I'm still a noob in baking cupcakes, my cupcakes always turned out ugly! I guess it was probably I over-whisked the batter.) They shouldn't look like that! Like some volcano eruptions happened to them.

    For the lemon icing
    1. Pour the egg white into a bowl and whisk it till it become slightly milky and add in icing sugar till it become slightly creamy.

    2. Add in the lemon juice little by little (taste it as you whisk it to get the taste that you like.)

    3. Add in more caster sugar to get a thick consistency. You don't want it to be runny, else when you start piping it, your icing will start flowing in all direction.



    4. Add in a few drops of yellow food colouring and whisk it till you get the creamy yellow colour that you desire.

    5. Start piping the lemon icing when your cupcakes are completely     cool and sprinkle with a little hundreds and thousands and viola, your lovely aromatic cupcakes are done!






    I cut away the top part of my cupcakes so it'll be easier for my to pipe! :)
    Have some left over lemon icing, thus I spreaded them on the part of the cupcake I cut off :p