Yesterday was my friend's son 7th birthday..Da Gen !
I've made some Doreamon cupcakes, donuts and cream puffs for his celebration. 
Chocolate Chips Cupcakes !
Doreamon specially made for him.
I don't have the foodwriter edible colour pen, so I used melted chocolate to pipe for eyes, whisker and pocket. Actually I've tried to use toothpick to tint black colouring for drawing on it but I've changed my mind to use chocolate !
Donuts....just for kids !
Above are cream puffs in oven....I've forgotten to take photos after baking. I used whipping cream for filling and chocolate for topping !
Chocolate Chips Cupcake
Ingredients:-
Butter 250g - softened (I use Anchor)
Light brown sugar 250g (reduced)
0.5 tbsp instant coffee + 0.5 tbsp hot water
Vanilla extract 1 tsp
4 large eggs
Pinch of salt
Superfine Flour 300g
Cocoa Powder 50g
3/4 tsp baking soda
1.5 tsp baking powder
320ml water
Chocolate chips 200g
Preparation:-
In bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt (sift 3 times).
In another bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 3 minutes at medium speed).
Add the eggs one at a time and beat 1 minute after each addition. Beat in the vanilla and coffee mixture.
Add half of the dry ingredients to the butter mixture. Mix at low speed until well integrated. Add water and mix. Continue to add the remainder of the dry ingredients and mix until combined.
Add the chocolate chips. Mix until blended. Do not overmix.
- Fill the cupcake liners one-half to three-quarters full. Bake in preheated oven 175C for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
Donuts
Ingredients:-
400g bread flour
100g plain four
40 gm sugar
Pinch of Salt
20g Milk Powder
5g Instant Yeast
2 EggsEgg 1 no220ml Water +/-
40 gm Butter or Shortening
Method:-
Combine first 6 ingredients, add in egg and water to beat for 8 minutes. Add shortening and continue to beat for another 4 - 6 minutes till the dough is smooth and elastic touch.
Leave it prove for 30 minutes.
Roll dough into 1cm thick and use a doughnut cutter to cut out. Leave it rest for 25 minutes.
Deep fried doughnut at medium heat oil. Remove, place on absorbent papers.
Topping :- dark choc & white choc (melted)
Basic Choux Pastry
Ingredients:
- 100ml water
- 70g unsalted butter
- 1/8 tsp salt
- 0.5 tbsp castor sugar
- 110g plain flour
- 3 eggs (about 60g - 63g each with shell)
Directions:
- Preheat oven to 200°C degrees.
- Place the water, butter, and salt in a heavy saucepan. Bring to a boil. When the butter is completely melted, remove from the heat.
- Add flour all at once.
- On low-medium heat, beat constantly with a wooden spoon until the mixture forms a ball and leaves sides of pan for approximately 3-4 minutes.
- Transfer mixture to a stainless steel bowl, use hand mixer to beat for 2-3 minutes on low speed with paddle attachment. This allows it to cool down while mixing.
- Turn mixer to medium and add eggs one at a time, beating after each egg.
- The batter should be smooth and firm. You know you have added enough eggs when a dollop of batter lifted on a spatula curls over itself and forms a hook. (The dough should be smooth, shiny and as thick and as heavy as mayonnaise)
- Spoon pastry into large pastry bag or cookie scoop.
- Pipe into s or use small, medium or large scoops to make the shape you need, leaving a few inches between.
- Bake at 200°C for 12 minutes, reduce the temperature of the oven to 160°C for 8 minutes or until the outside is golden brown, crisp and dry and they sound hollow.
- Remove baking pan from oven and place it somewhere to cool.
- Slice each one in half and spread thick with cooled filling.
