My first cake

My first attempt to bake cakes..it turns disaster, the cake too sweet and the texture turns to “bantat” hhaaha keras…..cam bantut la gitu…huhuhuhu.

Nak tgk gambar dia …nia ha….cam kelakar ….leper gitu..rasa boleh tahan la sebab coklat …tetap boleh makan sebab ada rasa coklat….

Anyway it does not stop me from baking again….

Resepi: Orange Raisin Cupcakes

I hop around the internet looking for recipe and method for baking…

 I decided to change may strategy…. try do cupcakes….. they say that the chances of the cake turns to ‘bantat’ is very low, senang nak makan …sekali ngap je ….kalau tak habis tak payah susah susah nak simpan balance kek….betul jugak……

Mmmmm... akhirnya jadik jugak la cup cake tu……my hubby kata sedap…. leh buat lagi….

Nak tgk hasil dia????Orange and raisin cupcake.

Resepi dia I ambil dari…blog niehttp://www.bisousatoi.com……Sicilian orange cake…tapi I terpengaruh dgn satu  blogger terkenal Chef mat gebu……….menderhakakan resepi…

I tambahkan bahan dia ..dgn 2 sudu besar oren sunquick  dan ½ cup raisins…sebab husband I suka orange and anak anak I suka makan raisins..yum yum….licin….buat sekali tak cukup….

Ingredients
250 g lightly salted butter, at room temperature, plus extra for greasing
250 g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g self raising flour (i used plain flour and add 1 tsp of baking powder) 
85 ml freshly squeezed orange juice


For the icing:
125 g icing sugar
5 tsp freshly squeezed orange juice

Method
Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.

Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.

Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container

Resepi di ambil dari Blog……dan diolah mengikut citarasa…