Actually the recipe said it was 'Coffee profiteroles with chocolate sauce' but nobody would understand what in the world that thing is anyway! And I changed the coffee cream to vanilla custard cream.

Custard filling:

Ingredients:
1/2 cup castor sugar
1/3 cup flour
1/2 tsp salt
2 cups milk
2 eggs beaten
2tsp vanilla

Directions:
1. Combine sugar, flour and salt in a saucepan.
2. Stir mix, let boil for 1 min and remove from heat.
3. Beat eggs in a separate bowl. Stir 1/2 of the mixture into the eggs.
4. Blend that into the rest of the mixture.
5. Bring to JUST BOIL, depending on the consistency you want. If you let it boil, the custard will curdle.
6. Cool and blend with vanilla.
7. Set aside in the fridge.

Choux pastry:
Ingredients:
125ml water
50g cold butter
65g plain flour, sifted
pinch of salt
2 eggs, lightly beaten

Directions:
1. Make the custard filling first (refer above)
2. Make the choux pastry. Put water and butter in a small saucepan and heat gently until the butter has melted. Bring to boil, remove pan from heat and immediately mix in the flour and salt until evenly combined. Return to pan to a gentle heat and cook, stirring with a wooden spoon, until the mixture comes together and starts to leave the sides of the pan.
3. Remove pan from heat and beat in the eggs with a wooden spoon, a little at a time, beating well after each mixture until egg is incorporated and mixture is smooth and shiny.
4. Line a baking sheet with baking paper. Spoon the dough into a piping bag and pipe onto the baking sheet, leaving plenty of space between each one.
5. Bake in a preheated oven at 170 deg celcius, until puffed up and golden (abt 20 mins). Remove from ovem cut a small slit in each one and return to oven for a furthur 5 mins to crisp up.
6. Let cool for FIVE(5) mins and then peel off from baking paper and transfer to a wire rack to cool completely. Note: You HAVE to peel it off asap, or the pastry will stick to the baking paper.
7. Cut the puffs intro almost 1/2 and spoon the custard filling. Serve drizzled with melted chocolate or sifted icing sugar.

VANILLA BUTTERCREAM FROSTING

Ingredients:
1 cup butter, softened
6-8 cups icing sugar
1/2 cup milk
2 teaspoon vanilla extract
food colouring

Directions:
1. Mix butter, FOUR (4) cups of sugar, milk and vanilla until smooth and creamy.
2. Gradually add remaining sugar, 1 cup at a time (not necessary to add all) until you get the consistency that you want. (more sugar --> stiffer frosting).
3. Beat for about 2 minutes.
4. Divide into portions and add food colouring that you desire. Mix well.

Note: It's better to use gel colouring, instead of liquid ones, because liquid ones make the frosting softer and harder to work with.Gel colourings are more intense, so be careful.

Remember my first ever egg-free chocolate cupcakes? This one tastes alot like that, except that it's less sweet, which makes it better since the icing is super sweet. But I love this! And plus, it's fat free. Totally sinless-chocolate! Okay maybe not totally, since it has sugar, but which cake doesn't? Enjoy the recipe below!

[edit] I've decided to demote it to 3 stars instead of 4 stars, because the cake became like a dodol. Literally dodol-like texture. I'm so gonna try a full-fat cake, instead of no fat!

CAKE BATTER
1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour (flour can be replaced by plain flour)
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
3/4 cup soy yogurt
1 teaspoon vanilla
2 tablespoons balsamic vinegar (can be replaced by white vinegar, though not as nice)
1 1/2 cups water
1/2 cup fresh orange juice
2 tablespoons grated orange peel

CHOCOLATE ICING:
1/2 cup powdered sugar
1 tablespoon cocoa
2 teaspoons orange juice
1/4 teaspoon vanilla extract
--plus extra orange juice as needed

ORANGE ICING:
1/2 cup powdered sugar
1 teaspoon orange juice
1/4 teaspoon vanilla extract
--plus extra orange juice as needed

METHOD:
1. Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 170C.

2. Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.

3.Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.

4.When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.

*Oh, and apparently it tastes nice when u serve it with a 1/8 or 1/4 of an orange. Squeeze the orange onto the cake and EAT!

Makes 16 servings.
With icing, as shown: 198 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 47g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 3g Fiber.

Recipe from:
http://blog.fatfreevegan.com/2007/12/chocolate-orange-cake.html

I love everything about this tart. It has equal combination of both sweet and sour, and the pastry shell is just right. And plus, its so easy to make!

Ingredients:

PASTRY
70g self-raising flour
130g plain flour
30g caster sugar
120g cold butter, cut into pieced
1 large egg (>50g)

LEMON FILLING
56g cornflour
170g sugar
180ml fresh lemon juice (~3 lemons)
230g water
60g butter, cut into pieces
3 large egg yolks

MERINGUE
3 large egg whites
170g caster sugar


1. Making the pastry
a) Place flours, sugar, and butter in a bowl. Using fingertips ONLY, mix them until they resemble fine breadcrumbs (or u can use a food processor)
b)Add egg and mix until mixture clumps
c) Form dough into a flattened round and place in a freezer bag or wrap in cling wrap. Refrigerate for at least 1 hr.

2. LEMON FILLING
a) Combine cornflour, sugar, lemon juice and water in a medium saucepan. Stir until smooth.
b) Place saucepan over medium heat and stir continuously until mixture reaches the boil.
c)Lower heat and stir until mixture changes from cloudy to transparent and becomes thick and smooth.
d)Remove saucepan from heat and vigorously stir in butter and egg yolks.
e) Pour filling into a small container and refrigerate until cold.

BAKING THE SHELLS
a) Roll out pastry between 2 sheets of baking paper or on a slightly floured board.
b)Using a round mould, cut out small circles and place them in a mini muffin tray.
c) Place paper cups filled with uncooked rice on top of the pastry. ( This ensures that the bottom doesn't rise when it is baked)
d) Bake at 180 deg for 10 mins. Remove paper cups and bake for 10-15 mins until slightly browned. Allow shell to cool completely.

4. MERINGUE
a) Place egg whites in a large bowl of electric mixer and beat at high speed until soft peaks are formed (when batter is lifted, a peak will form and then droop over)
b) Add sugar, gradually, and beat well in between addition.
c) Continue beating until sugar has dissolved and mixture is glossy and thick.

MAKING THE PIE/TART
a) Pipe/Spoon lemon filling into cooled shell.
b) Pipe/Spoon meringue on top of lemon filling.
c) Bake for about 7-10 mins at 200 deg or until meringue is slightly coloured.
d) Cover tarts and refrigerate until cold.

*Make sure lemon filling is sufficiently chilled (~4 hours) or it will become runny when baked.


Recipe obtained from :
www.exclusivelyfood.com.au

I had alot of fun baking this! And I think this was the most fun I had while frosting the cupcakes, because I had to total peace. Seriously!!

Ingredients:
1 cup butter,softened.
1 cup castor sugar
1 1/2 cups self raising flour
4 tbsp cocoa powder
1 tsp baking powder
4 eggs
2 tsp chipotle chili powder (or cayenne chili powder)
1/2 cup semisweet chocolate chips


Directions:

1. Preheat oven to 170 deg Celcius. Combine all cupcake ingredient, except choc chips, in a large bowl and beat with an electric mixer until smooth, about 2-3 mins. STIR in the choc chips.

2. Spoon the batter into the cups. Bake for 20 mins or until toothpick comes out clean. Remove from the oven and cool.

3. Frost with buttercream frosting.

I got this from yet another Women's Weekly Magazine. Honestly, the mud cake by itself is really nice, especially when it's freshly baked. But other than that, appearance wise, it isn't that appealing. I guess it's cuz of the white choc chips that peek out from the dark brown surface. It just looked too damn weird, and a bit on the icky side. Oh ya. The ganache is too buttery. Maybe I should just stick to Betty Crocker's frosting?
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Ingredients:
175g butter, chopped
300g dark choc, chopped
3/4 cup brown sugar
3 eggs, lightly beaten
1 1/2 cups plain flour
3/4 cups white choc bits
cocoa powder for dusting

Ganache:
100g dark choc
100g butter


Directions:
Melt butter and choc in a bowl, over a pan of simmering water.
Stir in sugar, eggs, sifted flour and white choc bits with the melted choc+butter. Mix well.
Divide mixture into paper cases and bake at 180 deg Celcius for about 20 mins or till it's firm to touch.

To prepare ganache:
Melt choc and butter in a bowl over simmering water.
Remove bowl, refrigerate and stirring occasionally until mixture is thick.
Pour ganache into piping bag and pipe over cupcakes. Then, dust with cocoa.

Makes 2 dozen mini cupcakes.

I got this recipe off Women's weekly magazine a few years ago. This one is only for people with a sweet tooth because the caramel layer is extremely sweet.
NOTE: Condensed milk can be substituted for low fat condensed milk (less sweet).

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Ingredients:
200g packet Khong Guan choc biscuits
1/2 cup dessicated coconut
200g butter, melted
150g milk choc, melted (double boiled)
2 tsps vegetable oil

Filling:
395g condensed milk
60g butter
2 tbsps golden syrup


Directions:
1. Grease a 19 x 20cm tray/pan. (use disposable aluminium trays for ease of cleaning)
2. Finely crush biscuits. Combine with butter and coconut. Press over base of pan, freeze while preparing filling.
3. Combine all ingredients for FILLING in a pan; whisk over a low fire until butter melts. Let it simmet, whisking CONSTANTLY for 8 mins or so, until mixture thickens and turns golden brown.
4. Pour filling over prepared biscuit base.
5. Bake in a 170 deg oven for abt 10 mins or until firm. Don't worry if the surface is slightly scorched (brown-ish).
6. Combine melted choc and oil and spread it over filling. Refrigerate or freeze until set.

Once again, white choc chips to the rescue. I've been searching, yeap, and experimenting for the best ever chewy, fudgey brownies, but sadly, I haven't found one. Usually recipes from Hershey's Kitchen works for me, but not for brownies I suppose. This one's too cakey and dry, even though its very simple to make. This would suck a whole lot more if its not for the white choc bits. And this whole brownies isn't even sweet!

For more of such recipes, you can get it from here:

http://www.hersheys.com/recipes/recipes/detail.asp?id=3856&page=1&per=51&keyword=brownies

In the meantime, watch this space for more brownies.

This is the grand dame of cupcakes! The most important part of the cupcakes! The cake itself! Love this recipe. The vanilla flavour will be really enhanced if I could just get my hands on vanilla sugar. But! No worries. My vanilla sugar will be ready in 3 mths time. Wohoo!

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Ingredients:
1 cup butter, softened
1 cup castor sugar (or 1/2 cup vanilla sugar, 1/2 cup castor sugar)
2 cups self raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
1 tsp vanilla powder



1)Place all ingredients in a bowl and beat with an electric mixer until smooth and pale for abt 2 -3 mins.
2) Spoon mixture into cups and bake for 20 mins
3)Allow cupcakes to fully cool before frosting! The frosting part is the ultra fun part of cupcake decor!

I love this recipe! The cheesecake tastes light and fluffy, instead of having the heavy aftertaste. Might be because I used the whipped Philidelphia cream cheese instead of the normal one. Anw this thing taste like mousse, and sort of melts in ur mouth! Scrumptioulicious!


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Ingredients:
1 cup digestive biscuit crumbs
5 tbsp butter, melted
2 cups ricotta cheese
2 cups cream cheese, softened
2 tsp vanilla extract
1 1/2 cups icing sugar, sifted
3 eggs
1 1/2 cups fresh blueberries (optional)



1. Put the crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into cups, pressing firmly into the cottom. Chill until set.
2. Beat ricotta cheese until smooth. Add cream cheese, vanilla and icing sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into cups.
3. Bake for 25 mins. Remove from oven and cool for 5 mins. Chill until time to serve. Serve topped with blueberries!

Makes about 2 dozen ++

Batter sticks to the paper cups, which makes its really difficult to eat the muffin.The fresh raspberries and strawberries enhances the taste of the muffins and they smell great too! Smells like my lip balm. hah.. The main thing I really hate about this is that it sticks to the paper, so maybe the next time i shall try with aluminium cups. Anyway this is supposed to be a low fat muffin but really doesnt taste it,except with the bursting flavour of fresh strawberries and rasperries with every bite.

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Ingredients:
1 1/3 cups plain flour
3/4 cup superfine sugar
1 tbsp baking powder
Pinch of salt
2 lightly beaten eggs
4 tbsp sunflower oil
1 1/4 cups low fat milk
1/2 cup low fat cottage cheese
2 cups fresh raspberries + strawberries

1. Preheat oven to 170 deg celcius
2.Mix flour, sugar, baking powder and salt with a spoon
3. In a large bowl, beat the eggs, oil, milk and cottage cheese with an electric mixer until smooth. Add flour mixture and stir until combined. Fold in the fruits but do not overmix. Spoon the mixture into prepared pan. Bake in the oven for about 30 to 40 mins.

The cupcakes are fine, though a little bit on the crumbly side. I cant say the same for the frostings. Ill give 3 stars for the frostings. They are too buttery for my liking and since butter is yellow, the frosting didnt turn out as white as i envisioned. I would say the oreo bits were the saviour for the frosting. However, the buttery taste mellowed after 2 days of storage, so it didnt taste so bad after all. I guess I would have to make the frosting beforehand if I were to ever try making this again.

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Ingredients(for cupcakes)
1 cup unsalted butter, softened
1 cup superfine sugar
2 cups self raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
10 crushed oreos

(Frosting)
3 cups icing sugar, sifted
1 cup butter, softened
pinch of salt
10 chopped oreos

1.Preheat oven to 175 deg celcius.
2.Combine all cupcake ingredients except cookies and mix until smooth and pale(abt 2-3 mins). Stir in the cookies
3. Spoon batter into cups and bake for 20 mins.

To make frosting:
Beat everything except the cookies using a mixer. Fold in chopped oreos and spread frosting onto cooled cupcakes.

This is what I call the saviour frosting because it makes any cupcakes taste good, even dry and crumbly ones, and especially those tasteless ones. Highly recommended!

Ingredients:
1 cup white choc chips
5 tbsp milk
1 1/2 tbsp icing sugar, sifted
3 tbsp chopped, toasted macadamia nuts


1. Melt choc and milk in a double boiler, stirring frequenty.
2. Remove from heat and beat in icing sugar until smooth
3. Spread over cupcakes and sprinkle with nuts.
(Do this FAST because the white choc hardens easily and its hard to spread over cupcakes)

This is the best ever choc cupcakes I have ever tried, and its egg free. Technically its sugar free, but there's hidden sugar in the recipe (I've included the recipe below). The choc cupcakes are moist and soft and not crumbly at all. It can be eaten without without frostings, but choc frosting would be the best. Chocoholics BEWARE! Im not really a fan of cooled cupcakes so i would say that it's best eaten warm, within 10-15 minutes after being removed from the oven.


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Total time taken: 1 hour

Ingredients:
1 cup unsalted butter, softened
14 oz condensed milk
2 cups self raising flour
1 cup cocoa powder
2 tsp baking powder
1/2 cup semi sweet choc chips
1 tsp vanilla essence
1 1/2 cups cherry cola ( i used vanilla coke here)


1. Preheat oven to about 175 deg celcius. (depends on ur oven)
2. Cream butter with an electric mixer until light for abt 2-3 mins. Add condensed milk and beat until combined. Sift flour, cocoa and baking powder into mixture and continue beating until combined. Stir choc chips, vanilla and coke.
3. Spoon batter into cups (abt 2/3 full) and bake for 20 mins. (depends on ur oven)

Makes about 16-20 cupcakes, depending on the size of the paper cups.