Potato Buns - Another Recipe

Been lazy in blogging lately. Dunno why. Perhaps the crazy weather
Anyway, the thought of my rotten blog has won, so I am writing now :)

Sharing what I baked a few weeks ago which yet to be blogged
Not that I didn't enjoy these buns. In fact I loved it!
The potato buns I baked the first time was good, but to my preference, this one was even better

Recipe is from NCC Indonesia (original recipe is Potato Donuts)

What you need:

500g bread flour
50g full cream milk powder
11g instant yeast
200g potatoes (weight after steamed, mashed and cooled)
100g sugar
75g butter
1/2 tsp salt
4 egg yolks
100ml cold water

Egg wash: 1 egg lightly beaten with 1 tbsp milk

Method:

1. Pour all wet ingredients into the bread maker pan (egg yolks, cold water and potatoes), followed by dry ingredients (bread flour, milk powder, yeast, sugar, and salt)
2. Start bread maker for dough making
3. After kneading for 5 minutes, throw in butter
4. Let the machine do the kneading and first proofing
5. Once done, take the pan out from the machine and knead briefly to let the air bubble out
6. Weigh each dough 30g, flatten and put in filling in each dough
7. Shape into balls (or whatever shape you prefer) and arrange on lined baking pan
8. Second proofing til doubled in size, cover them with damp clean cloth
9. Brush the top with egg wash and bake in preheated oven of 180degC til golden brown, about 20 minutes
10. Once out from the oven, brush the top with butter

These buns remained soft til the third day, my kind of bread :)

Banana chocolate filling:

Chocolate chips filling:

Grated cheddar cheese filling:

A keeper recipe. Will definitely bake this again, the next time will be following the recipe - donuts :)

Cheesy Baked Rice With Ham, Mushroom & Corns

It's been a while since the last time I made baked rice. Suddenly the crave set in :P
Saw one recipe at Ju's blog, The Little Teochew, looked so yummy!
And yes, it was, indeed!

 

I didn't use carrots but added sweet corns since my kids love it. I used frozen corns

Also I added fresh button mushroom, sliced

 

What you need:

(for two portions)

 

7 tbsp chicken stock

2 tbsp cream

1 tsp corn flour, diluted with a little water

2 rice bowls overnight cooked rice

breakfast ham, sliced

200g sliced button mushrooms

a few handful of frozen corns

a knob of butter

3 garlic cloves, minced

grated cheddar and mozzarella

grated parmesan

 

Method:

1. In a saucepan, bring chicken stock and cream to a boil. Add corn starch liquid. Stir till the mixture thickens. Set aside
2. In a wok, melt some butter. Fry the garlic till fragrant. Add ham, followed by corns and mushrooms. Add rice. Break up all lumps. Mix well
3. Pour butter fried rice into a casserole dish. Pour chicken stock mixture over. Sprinkle with parmesan cheese
4. Top with lots of grated cheddar and mozzarella
5. Bake in a pre-heated oven for 10mins (it's for small casserole, for bigger size, please adjust the timing accordingly) at 200 degrees C or until the cheese browns to a golden crust. Serve piping hot

I'm submitting this post to Little Thumbs Up April - Corn, organised by Zoe from Bake For Happy Kids and hosted by Esther from Copycake Kitchen.

Bake Along #42 - Deep Chocolate Pound Cake

This cake is very compact and dense. That's the first impression I had in mind when I first tried it. But it's indeed moist and crumbly
Taste wise, I loved it. I didn't mind the honey taste in it. But texture, not really my kind of cake. Not my family, either. Moist, yes we like. But dense, not really
Nevertheless, I and Abby, my chocolate addict girl, did munch on this cake quite a bit :) DH ate a little, too. Ian had a bite and that's it LOL

Recipe is from HERE

What you need:

2 ¼ cups all-purpose flour

1 tsp baking powder

¾ tsp coarse kosher salt

¼ tsp baking soda½ cup sour cream (replace with yogurt) ½ cup whole milk

¼ cup unsweetened cocoa powder

¼ cup honey

2 tablespoons boiling water¾ cup sugar (reduced to 1/2 cup) ½ cup (1 stick) unsalted butter, room temperature

2 large eggs

1 teaspoon chocolate emulco

½ cup mini semisweet chocolate chips

Method:

1. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk yoghurt and milk in small bowl

2. Add honey and water in a heatproof pan. Cook and stir as heating the mixture. Once combine, off the heat (no need reach boiling point). Add in cocoa powder and mix until smooth. Cool completely3. Using electric mixer, beat sugar and butter until light and fluffy. 3. Beat in eggs 1 at a time, occasionally scraping down sides of bowl
Beat in chocolate emulco. Add cocoa mixture; stir until smooth, occasionally scraping down bowl
4. Fold in flour mixture alternately with sour cream (yogurt) mixture in 2 additions each until just blended. Stir in chocolate chips
5. Pour batter into lined baking pan or muffins mould. Bake in preheated oven at 180C for about 45 minutes or until tester inserted into center comes out clean
6. Remove cake from pan and cool on wire rack

I'm submitting this post to Bake Along #42 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

Ayam Percik Kelantan

My first post for Malaysian Food Fest Kelantan
Saw this in Gert from My Kitchen Snippets and was drooling over it, furthermore no spices, my kids would eat :)

I took photos before dinner time, since I cooked this dish for dinner. Worst time of photo taking... I know... So pardon the no quality photos here LOL

The chicken was indeed tasty, and the sauce just made it better
I also cooked garlic butter rice to eat with it, and it went so well together
My kids loved eating the rice mixed with a little of the sauce :)

I boiled my chicken with pressure cooker. It was soft after boiling, but I was not so sure why it turned out a little tough after baking. I only could think that I over baked it, but timing wise it was even lesser than recommended time, and my oven temperature is usually at the lower side
Nevertheless, we enjoyed this dish :)

Recipe can be viewed HERE
I doubled up the ingredients to boil the chicken since I used whole free range chicken

For garlic butter rice, I sautéed a few cloves of crushed garlic with butter, added in overnight rice, sprinkled some garlic salt and garlic oil, and that's it :)


I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets

Devil's Food Cake For Mum's Bday

Baked this cake for my mum's birthday yesterday
She loves chocolate cakes, I baked devil's food cake with a very simple deco :)

Pic below taken last night :)

 

 

These two pics below taken this afternoon :)

 

 

A very easy to love kind of cake, the whole family enjoyed it so much :)

Recipe is from Small Small Baker, the texture is great, not too moist but not too dry, either
The recipe calls for taller two layered cake, I baked just half recipe with chocolate frosting on top

What you need:

(below is half recipe)

 

90g butter

190g caster sugar

2 eggs (60g each)

110g self-raising flour

40g plain flour

1/4 tsp bicarbonate of soda

35g cocoa powder

2 tsp dry instant coffee

60ml water

65ml milk

 

Chocolate frosting:

60g dark chocolate

60g unsalted butter

 

Method:

1. Grease 20cm round cake pans, line bases with paper; grease paper
2. Beat butter and sugar in small bowl with electric mixer until light and fluffy; add eggs 1 at a time, beating well after additions
3. Transfer mixture to large bowl, fold in sifted flours, soda and cocoa with combined coffee, colouring, water and milk, in 2 batches
4. Pour mixture into prepared pans; bake in preheated oven at 180C for about 45 minutes. Turn cakes onto wire rack to cool

Chocolate frosting:

1. Combine chocolate and butter in heatproof bowl over pan of simmering water, stir until smooth. Remove from heat. Cool at room temperature until spreadable, stir occasionally while cooling
2. Pour frosting over the cooled cake and spread evenly

Happy Birthday to my mum, I wish you only the best in everything, cos you deserve it
Love you! XOXO

THB #15 Orange-Frosted Sponge Cake

I baked this soft, fluffy and yummy cake yesterday and I was out the whole day today so I only can post now, luckily I'm still in time phew.... :)

First pic - last night just after I poured the frosting

 

 

The pics below - taken this morning

 

This cake is more to chiffon cake, to my opinion. I reduced the sugar used for egg yolks mixture to 1/2 cup from 1 cup and for egg whites mixture to 1/3 cup from 1/2 cup, and I found the sweetness is just nice for me. In fact, I didn't mind eating it plain without frosting :)

I used bundt pan since my chiffon pan with removable bottom is too small in size. I did struggle a little to remove the cake from the pan, hence the not so smooth top, and the frosting didn't help much to cover it up since the frosting I made was not smooth enough, either :(
And I found it's a little too runny for me, perhaps cos I only used half quantity of icing sugar than recommended. Nevertheless, it added some sweetness to the not so sweet cake, also infused more orange fragrance and taste, and best of all, it still can set very nicely the next day after kept overnight in airtight container in room temperature :)

I prefer to it the next day after the frosting has really set, very nice :)
Those who loves light fluffy cake must try this cake :) No oil, no butter, no guilt LOL

I'm submitting this post to The Home Bakers hosted by Joyce from Kitchen Flavours
where we bake recipes from the book Coffee Cakes by Lou Seibert Pappas
This recipe was chosen by Mimi from MiMi Bakery House
Please view the full recipe HERE

Want to view other members bake this cake? Click HERE

Spam Fried Rice With Corn

Yeah, spam is not healthy... But everyone would agree that it's really yummy LOL
I guess it's forgivable to enjoy it once a while :)
I balanced up with scrambled eggs and corns to make me feel less guilty and also my kids love corns so much
I also chose light spam which claims to have 25% less sodium *grin*

Inspiration is from Rasa Malaysia

What you need:

3 cups overnight steamed rice

2 1/2 tbsp oil

3 large eggs, lightly beaten

2 cloves of garlic, minced (I used 3)

6oz  spam, cut into small cubes (I used 2/3 can)

1 cup frozen vegetables, defrost (I used 1 1/2 cup frozen corns)

Salt, to taste

Seasonings:
1 1/2 tbsp soy sauce (I used 2 tbsp)

1/2 tbsp fish sauce

1/4 tsp sesame oil (I used 1 tsp)

1 tsp garlic oil (I added)
1 tsp dark sweet soya sauce (I added)
3 dashes white pepper

Method:

1. Break up the lumpy overnight rice with the back of the spoon or fork
2. Mix all the ingredients for the seasonings in a small bowl
3. Heat 1/2 tbsp oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside
4. Reheat the wok with the remaining 2 tbsp oil and stir-fry the garlic until aromatic
5. Add the spam pieces and stir-fry until light brown before adding the corns. Stir to combine well
6. Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended
7. Add the seasonings into the wok, blending it well with the rice and ingredients
8. Return the cooked eggs into the wok and combine with the rice. Dish out and serve immediately

I'm submitting this post to Little Thumbs Up April - Corn, organised by Zoe from Bake For Happy Kids and hosted by Esther from Copycake Kitchen.
 

Stewed Meatballs

Another simple dish from my mum which she got from her mum, my grandma :)

 

What you need:

For the meatballs:
200g minced pork
1 tbsp fried onion, processed til smooth
1 egg
1/4 tsp ground nutmeg
dark sweet soya sauce (kecap manis)
salt, pepper to taste

For the soup:
3 cloves of garlic, minced
a little oil
dark sweet soya sauce (kecap manis)
salt, pepper to taste
a little sugar
a pot of water

Method:

Mix all ingredients for meatballs. Shape into balls. Set aside
Bring a pot of water to a boil
Heat oil in the non stick pan, sautee garlic til fragrant and pour into the boiling water
Add in meatballs one by one into the soup til all floating up
Add in seasonings and adjust the taste, simmer for about 15 minutes
Remove from heat

I love to eat this dish with a bowl of rice and sambal belachan (chilli paste with shrimp paste)


I'm submitting this post to:  Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love

 

Plaited Bread With Apple Cinnamon Filling (No Knead Dough)

When I baked hot cross buns for Easter the other day, I made plaited bread, too with half of the dough

The apple cinnamon filling is the same as what I used for my apple turnover but I did simmer the mixture til apples softened

Fresh from the oven...

 

The next morning...

It's indeed a miracle dough knowing no kneading required and yet yields a very soft and fluffy bread, even til the next 2 days!
And it's so easy to make I can bet those never bake before can do, too. Yes, it's that easy :)

I know that I'll definitely use this recipe again and again :)

Hot Cross Buns With Chocolate Filling (No Knead Dough)

Happy Easter for those celebrating!

I baked these little cute hot cross buns and instead of mixing the dough with spices and raisins like the usual hot cross buns, I only used plain dough and added chocolate filling using semi sweet chocolate chips

Very interesting bread recipe I saw at Ju's site, The Little Teochew
No knead bread, who will say no?
With good reviews I read from others tried this recipe, I decided to give it a try too
This recipe is originally from The Pioneer Woman and modified the quantity by Pig Pig's Corner
Very easy, indeed and I can't complain on the result! Soft and fluffy til the next day!

Instead of cinnamon rolls, I baked hot cross buns using this dough, and I did refrigerate overnight for easier handling
My kids do not fancy spiced buns, so instead of adding spices and raisins into the dough, I left the dough plain and added chocolate filling into each bun

Please view HERE for ingredients and method to make the dough
Weighed 30g for each dough, flatten it, place some semi sweet chocolate chips filling in it and wrap it up then seal
Place on lined baking tray, leaving a little space in between, proof for another 30 minutes and pipe cross on it just before baking
I mixed 50g of self raising flour and 60ml water for the piping
Bake for 10 minutes in preheated oven of 200degC, reduce the temperature to 180degC and bake for another 15 minutes til golden brown
While hot, brush the top with butter

I made half of the dough into these buns and the other half plaited bread with apple cinnamon filling, very nice too, will share soon :)


My kids' Easter project, ended up Daddy did the work LOL

I'm submitting this post to BYOB (Bake Your Own Bread) - March 2013, hosted by Roxana

Grilled Fish In Mango Sambal Sauce & Bittergourd Tomato Soup

Delicious dishes I had to remind myself about how much rice I took LOL

Grilled milk fish in mango sambal sauce

 

 

Recipe is my mum's, which she got from her mum.. simple yet so yummy :)

What you need:

1 large milk fish - washed and cleaned
5 large red chillis, cut
2 red bird's eye chillis (or more)
a thumb size of fried belachan (shrimp paste)
salt, sugar
dark sweet soya sauce
juice of a large lime
green mango, grated

Method:

1. Preferably to cook the fish in the pressure cooker 2 cycles first to soften the bones (milk fish is notorious in having a lot of little tiny bones besides the big ones too)
2. In a lightly oiled pan, grill fish in the oven using top fire til cooked for both sides
3. Put chillis, fried belachan, salt and sugar in food processor til quite smooth
4. Add dark sweet soya sauce and lime juice into chilli mixture and mix well
5. Spread chilli mixture over the grilled fish and eat with grated green mango

Bitter gourd tomato soup

 

 

Recipe is from Peng's Kitchen, a very tasty soup with minimum artificial flavourings, very healthy kind of soup, we all love it!

What you need:

1 large bitter gourd
4 tomatoes
2 large carrots
2 slices ginger
300g lean pork, pounded
salt to taste

Method:

1. Blanch lean pork in boiling water for 1 minute. Drain away water
2. Remove seeds of bitter gourd and slice in small chunks. Cut tomatoes in quarters
3. Slice carrots into small chunks
4. Place all ingredients in a pot with about 3L water, except salt
5. Bring to boil. Lower heat and simmer for 2 hours. Season with salt

I'm submitting this post to:

* Grilled milk fish in mango sambal sauce: Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love

 

* Bitter gourd tomato soup: Little Thumbs up with theme of the month of March: "Tomato", organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Doreen from my little favourite DIY

Sun-Dried Tomato Bread (Bread maker)

This bread is such a great pair with the fresh tomato soup I made the other day
I made it from the scratch using bread maker from the kneading part all the way to baking
I couldn't be more satisfied with the result, tasty and soft too with crisp crust
Unfortunately, I didn't have the chance to take a snap of the whole loaf, as I baked this loaf in the evening and waited for the next day to get morning sun, and by that time, I only saw two slices left! :)

What you need:
(500g loaf)

230ml water
2 tsp oil from sun-dried tomatoes
350g bread flour
25g finely grated parmesan cheese
1 tsp salt
1 1/2 tsp sugar
1 tsp dried yeast
50g well drained sun-dried tomatoes, chopped

Method:

1. Pour water and oil into the bread maker pan, followed by bread flour, cheese, salt, sugar and yeast
2. Choose programme for basic bread, choose the level for your preferred crust and weight of the loaf
3. Let the machine starts. After 5 minutes kneading, pour in sun-dried tomatoes
4. (those with bread maker with auto dispenser can place the sun-dried tomatoes in it before the machine starts)
5. Let the machine does the rest of the process (about 3 hours)

I'm submitting this post to Little Thumbs up with theme of the month of March: "Tomato", organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Doreen from my little favourite DIY

Johor Style Pork Kway Teow Soup

My first dish for Malaysian Food Fest - Johor
A hearty delicious and tasty soup I first saw at Sonia's site - Nasi Lemak Lover
This is a kind of dish my family loves

 

What you need:

For the stock:
500g spare ribs, briefly blanched in hot water (I used 300g)
1 jicama, peeled and cut big pieces
¼ round cabbage, tear big pieces
1 small bowl of ikan bilis (anchovies)
1 large onion, halved
water, salt

Method:

Once water boiled, add in all ingredients and boil over low heat for 2hrs. Season with salt

Toppings:

100g pork slices (marinate with salt, pepper, tapioca flour)
200g minced pork (marinate with salt, light soy sauce, pepper, rice wine and tapioca flour)
a small piece of pork liver, slices, optional (I didn't use)
green leafy veggies ( I used endives)
spring onion and corianders, chopped
dried seaweed (I didn't use)
preserved salty veggie or Tong Choy
pork lard with oil (fry pork fat cubes in a wok till oil released) (I threw away the oil)
fried garlic oil (use pork lard oil to fry garlic) (I used store bought bottled garlic oil)

500 kway teow or flat noodles

To serve:

1. Blanch kway teow in hot water for few seconds (to get rid of oil)
2. Add some stock in a saucepan. Once stock boiled, add in pork slices and minced pork  boil for a minute or so
3. Add in kway teow, tong choy, veggies, cook for few seconds. Pour into a serving bowl
4. Garnish with chopped spring onion, coriander, pork lard and garlic oil, serve hot with bird's eye chillis and soy sauce dipping sauce

I'm submitting this post to Malaysia Food Fest - Johor hosted by Annie from Annielicious Food

Fresh Tomato Soup with Basil (Delia Smith)

I love this soup
Really tasty and goes well with chopped fresh basil
And it's extremely delicious eaten with toasted bread, in my case - sundried tomato bread

First time saw this soup at Yen from Eat Your Heart Out, drooled over it and decided to give it a go. So glad I did! :)

What you need:

600g ripe tomatoes, quartered with skin on
1 medium onion, chopped small
1 medium potato, chopped small
1 1/2 tbsp cooking oil
275ml chicken or vegetable stock
1 clove of garlic, crushed
2 tsp chopped fresh sweet basil, to garnish
some cream
salt, black pepper

Method:

1. Heat oil over medium fire, add onion and potato, cook for about 2 minutes
2. Lower to low heat and soften slowly without browning, stir every few minutes, about 10 minutes
3. Add in tomatoes, cook for 1 minute. Pour stock and stir
4. Season with salt, pepper and garlic
5. Cover and allow to simmer for about 30 minutes
6. Blend briefly to puree the soup
7. Garnish with fresh basil, and swirl 1 tbsp of cream on each bowl before serving

I'm submitting this post to:

* Little Thumbs up with theme of the month of March: "Tomato", organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Doreen from my little favourite DIY

 

 *Cook Like A Star hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake

 

 

 

 

Bake Along #41 - Apple Turnover with Quick & Easy Flaky Pastry (Delia Smith)

I'm always intrigued with recipes using words 'easy' or 'quick', better still, using both words LOL
When I saw Mich from Piece of Cake and Angeline from Angeline's Side of Story made this pastry from Delia Smith, I wanted to try too, very much
At the same time, Bake Along latest theme is Turnover, I decided to give this a try with apple filling
I used the recipe for the apple filling from Ina Garten after seeing Angeline did so too a while back

With such an easy method of making the pastry skin, I must say I'm very satisfied with the result, tasty, buttery and crisp. It's not flaky enough, but it's easily forgiven :)
The filling is no different, very addictive :)

What you need:

For the pastry:
110g butter
175g plain flour
a pinch of salt
2 tbsp. cold water (I added to 3 tbsp to make it more moist)

Method:

1. Keep butter wrapped in a plastic, and freeze for at least 45 minutes
2. Sift flour and salt in a large bowl, grate frozen butter on top of the flour
3. Use butter knife to mix (do not use hands) evenly
4. Sprinkle water with hands all over and mix again with butter knife for a few seconds, then you may finish off with hands
5. Dough should be moist, combine altogether, and leave the bowl fairly clean, no need to knead the dough
6. Wrap it up and rest in the fridge for at least 30 minutes

For the filling:
1 tbsp grated orange zest
3tbsp fresh orange juice
600g tart apples (granny smith)
3 tbsp sugar, plus extra to sprinkle on top
1 1/2 tbsp plain flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of salt

Egg wash:
1 egg beaten with 1 tbsp water

Method:

1. Combine orange zest & juice. Dice apples and immediately toss with the juice mixture to prevent browning
2. Add sugar, flour, cinnamon, nutmeg and salt (sugar depends on the sweetness of the apples)

To assemble:

1. Preheat oven to 200degC
2. Bring the dough out from the fridge and leave it for about 15 minutes
3. Flatten the dough using rolling pin on a floured surface, shape according to preference (I made rectangle shape), keep chilled until ready to use
4. Brush the edges with egg wash
5. Place the filling on half side and fold up over the filling, then seal the edges with fork
6. Brush the top with egg wash and sprinkle with sugar, poke some holes and transfer to a sheet pan lined with parchment paper
7. Bake for about 20 minutes (depending on the size) until browned and puffed
8. Serve warm or at room temperature

I'm submitting this post to:

* Bake Along hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

* Cook Like A Star hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake

Chocolate Hokkaido Chiffon Cupcake with Cream Cheese Filling

I've been delaying my intention of trying out this popular little cakes
This month's LBT challenge is happened to be Hokkaido chiffon cupcakes, no more excuse for delay :)

 

 

Recipe is from Sonia from Nasi Lemak Lover, with some modification

 

What you need:

 

Chiffon Cake

3 egg yolks

20g sugar

35g corn oil

60g milk

65g cake flour (original: 70g)

5g cocoa powder (I added)

1tsp chocolate emulco (I added)

3 egg whites

25g sugar

 

Filling

125g cream cheese

50g butter

about 7tbsp icing sugar, sifted

200ml whipping cream, chilled

 

Icing sugar, for dusting

 

Method:

1. Pre-heat oven to 170C
2. Arrange paper liners on baking tray
3. Hand whisk egg yolk and sugar till pale in colour
4. Add in corn oil and milk, mix well
5. Sift in cake flour, stir to combine
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter
8. Fold in the balance egg white with a spatula till well combine
9. Scoop batter into pre-arranged paper liners to about ¾ full
10. Bake for 20-25 mins at middle rack 

For the filling:
 

1. Beat cream cheese and butter til smooth. In another bowl (chilled), beat whipping cream with sugar till firm and stiff (over a bowl of iced water)
2. Add in cream cheese mixture into whipping cream mixture, mix well with rubber spatula 
3. Pipe filling into cupcake and dust with icing sugar. Refrigerated before consume

I love the texture of this cake, pillowy soft, with cream bursting in every bite, it's so rich and luscious, yum!