Good Friday and Easter with No Mixer Cupcakes, Love Juice Pomegranate Cupcakes and Strawberry Cupcakes

Last weekend was a long weekend, we celebrated the death and rise of Jesus Christ. I tried to read the story of Jesus’ crucifixion to Abram but he only sit on my lap for less than 1 minute….hehehe….. I finished reading though, don’t know if he listened to me or not but I believe it wasn’t a waste of time.

Later on, he decided to “read” the book himself……














































































And since Friday was a holiday, I decided to bake again. This time I made something simpler, No-Mixer Cupcake. I forgot where I got the recipe, I think it was from one of NCC members. The original recipe uses buttermilk which I didn’t have (and will never have since it’s not available anywhere), so I replaced it with yoghurt. I was going to use Elle n Vire yoghurt but it was quite pricey so I chose another brand, and how wrong I was…….I’ve never tasted that brand before, so I didn’t know that it tasted weird, it tasted like perfume…..yucksss! And it made my cupcake tasted a bit weird……T_T

I put a lot of grated Dark Cooking Chocolate to cover the taste of the yoghurt and it helped a bit. Actually, the cupcake was quite good, it was moist and quite soft, just because of the yoghurt it tasted weird…..

So, if you’re going to try this cupcake, please use real buttermilk or use a well-known yoghurt brand (or the brand you’ve already know the taste).

No-Mixer Cupcake
3 cups cake flour
1tsp Baking Powder
½ tsp Baking Soda
1 tsp salt
4 large eggs
2 tsp vanilla extract
1 1/3 cup sugar
12 tbsp butter , melted
1 ¼ cup buttermilk


Put flour, baking powder, baking soda and salt in a bowl, whisk together.
Whisk eggs and vanilla in a separate bowl, add sugar slowly, add melted butter gradually.
Add flour mix and buttermilk alternately.
Fill in cupcake cases 2/3 full and bake 160d celcius for 18-22 minutes or until done.


I filled in my cases till almost full because I like my cupcakes domed =)









































On Saturday, I tried to cook Sapo Tahu which failed terribly……T_T……I didn’t know what went wrong, I followed a recipe and it turned out bad, it looked bad and it tasted worse…..Guess I don’t have the talent to cook……
To cheer myself up, I baked another batch of cupcakes. This time is the recipe from http://myfoodtrail.blogspot.com/2009/11/recipe-pom-wonderful-juice-cupcakes.html . this recipe uses pomegranate juice. I used this one.










I still have some strawberry jam in the fridge so I thought it should be great to use it in the cupcake.

The original recipe with the buttercream recipe can be seen in the above link, here’s my version.

LOVE juice (pomegranate) Cupcakes and Strawberry Jam Cupcakes
120g margarine
150g sugar (if your strawberry jam is already sweet, you can reduce the amount of sugar)
2 eggs
210g cake flour
1 tsp Baking Powder
Pinch of salt
¼ cup pomegranate juice
1 ½ - 2 tbsp Strawberry Jam

Whisk flour, baking powder and salt, set aside.
Beat margarine and sugar till pale and fluffy, add eggs one at a time.
Fold in the flour mix gradually.
Divide the batter into 2 equal parts.
Add in the pomegranate juice in one part of the batter and mix.
Add in the strawberry jam in the other part of batter and mix, taste the batter to determine how much jam you want in the batter.
Fill in the cupcake cases and bake 180d celcius for 20-30 minutes.

You can actually substitute the strawberry jam with any other jam you like. I also put grated Dark Cooking Chocolate in the center of the pomegranate juice cupcakes, and strawberry jam in the center of the strawberry ones.
I didn’t have the time to make the buttercream since Abram had to go to the Easter celebration at church.