Blueberry Crumble Muffins

Crumble, crumbled, crumbling down…
This sweet topping is so easy to make and very addictive. I think I should have less of the muffins and double up the crumbs next time. The muffins aren’t really like the usual kind, they are more like like cupcakes, with all the beating of butter, sugar and eggs. They should really be called blueberry crumble cupcakes. The blueberries are quite sour by themselves. Major disappointment as I picked them up from the organic section and meant them as nutritional snacks for son. Oh well, mixing them into butter and sugars helped.

Recipe adapted from Okashi Treats
makes 12 regular muffins

For the crumble toppings:
40g cold unsalted butter
40g castor sugar
40g top flour, shifted
20g ground almonds

For the muffins:
240g top flour
2 tsp baking powder
200g fresh blueberries
100g unsalted butter, softened
80g brown sugar
60g castor sugar
2 eggs
120g cold fresh milk

1. Make crumble topping. Combine all ingredients in a bowl and mix with fingertips until mixture resembles coarse breadcrumbs. Refrigerate until needed.
2. Preheat oven to 180C. Line 12-hole muffin tray with paper case. Sift flour and baking powder together. Set aside 48 blueberries.
3. Beat butter until soft and creamy. Add both sugars and beat until mixture is light and fluffy. Add eggs, one at a time and beat until well combined after each addition.
4. Add 1/3 flour and fold with spatula. Add half the milk and continue to fold batter gently. Fold in another 1/3 of flour, followed by the remaining milk. Add remaining flour and fold through but do not over-mix. You can use the electric mixer for mixing in flour and milk, just guard against over-mixing. Add remaining blueberries and fold in gently.
5. Spoon batter into cases until about 3/4 full. Top each muffin with 4 blueberries, then sprinkle crumble topping over. Bake for 25-30 mins.
6. Leave muffins to cool on a wire rack.


Updates: I’m joining Black Cats Original Tea party with this post


Cupcakes – Princess

Little girls hope to be princesses and most women like to be treated like one.

This box of cupcakes is a present for a 4 year-old girl. She had an amazing princess-themed party where she is dressed as Snow White. In addition, her parents engaged a pretty adult model, also dressed as Snow White, to play games with the little ones. It’s so lovely.

This is my first figurine. I hoped I had more time to work on it, but we were already late for the party… let’s hope there is another princess birthday coming up, then I can try it again.



A cartoon-y carriage

All together now…

Strawberry Cupcakes

Korean strawberries are in season. They are sweet and delicious. I have lots of these at home anytime. Then, I come across this recipe in Evan’s Kitchen, simply gorgeous cupcakes.


Piped the frosting in the rose swirl. How lovely!

makes 12 regular cupcakes

for the cupcakes:
75g unsalted butter, softened
100g sugar
1 large egg
150g cake flour
1 tsp double-acting baking powder
1/4 tsp salt
85ml milk
80g strawberry puree + 1/4 cup coarsely chopped ones to fold into the batter (I used frozen puree and reduced the amount as somehow it’s a lot more runny)

for the strawberry swiss meringue buttercream:
5 large egg whites
220g unsalted butter, softened and chopped up to tbsp size
100g sugar
100g strawberries, finely chopped

To make the cupcakes,
1. Line one 12-cup cupcake pan with paper liners. Sift together cake flour and baking powder.
2. Combine strawberry puree and milk together. Beat the butter, sugar until light and fluffy, scraping down the sides of the bowl as needed. Beat in the egg. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk/puree and beginning and ending with the flour. Beat until combined after each addition. Fold in the strawberries.
3. Spoon the batter into the prepared cups, ensuring that each cup is about two-thirds full. Bake in a preheated oven of 150C (mine is a fan-forced oven), rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes.
4. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.

To make the strawberry buttercream,
1. Pour egg whites and sugar in a heat proof bowl. Put the bowl on top of another bowl of hot water(abt 90C). (Most recipes called for double broiler, but I don’t have one, and this method has served me well thus far) Whisk the sugar and eggs constantly. Rub some mixture between your fingers. if the sugar has melted, it is done.
2. Remove from heat, whip the mixture until white, fluffy and cool.
3. Start adding the butter slowly, beating till the butter is incorporated before adding the next piece. The mixture may appear soupy at one stage, just keep whipping.
4. Add chopped strawberries to the buttercream and whip until smooth.