Fluffy Chocolate Sponge Cake

Ingredients:
10g cocoa powder
25g corn oil ~ hot
10g fresh milk ~ cold
1/8 tsp salt
1/2 tsp vanilla extract
10g glucose
2 whole eggs + 1 egg yolk
80g caster sugar
50g cake flour
1/8 tsp baking soda

Directions:

1. Preheat oven to 170 deg C.  Grease cake pan with butter & line pan with parchment paper.
2. Heat oil till very hot (almost smoking).  Add into cocoa powder & mix thoroughly.  Let mixture cool down slightly (bowl doesn't feel hot but quite warm), then add milk & stir thoroughly.  Add vanilla & salt, stir well & set aside to cool down completely.
3. Whisk glucose, eggs & yolk till starting to thicken.  Gradually add castor sugar whilst still whisking.  Continue whisk till mixture is thick & pals, reducing speed towards the end to remove big air bubbles.
4. Add cocoa paste in 2 batches.  Whisk till you don't see any streaks of cocoa after each addition.  Scrape bottom of bowl with spatula & fold till evenly mixed.
5. Sift cake flour & baking soda into bowl in 2 batches.  Mix with whisk after each addition, stirring just top part of egg mixture.  Scrape down & fold with spatula till just mixed.  Banging mixing bowl against worktop 2-3 times.
6. Pour batter into cake pan.  Tap pan against worktop 2-3 times.
7. Bake on bottom rack of the oven till batter doesn't move when gently jiggled for about 20 mins.  Rotating pan as necessary so that cake rises evenly.  Transfer to middle of oven & continue baking till skewer inserted into center of cake comes out clean, another 5 mins.
8. Remove cake to wire rack.  Wait a few moments when top of cake starts to wrinkle, then unmould.  Peel paper from sides of cake.   Leave cake on wire rack to cool down.

Pablo Gooey Cheese Tart/Pie

Crust:
200g AP flour
25g cake flour
125g butter
55g icing sugar
1 egg ~ whisked
1 tsp vanilla extract/essence

(A) 200g Mascarpone Cheese/Cream Cheese (I use Tatura brand @ Phoon Huat)
     100g fresh milk
     150g heavy whipping cream (I use Millac Dairy - Blue pk)
     1/8 tsp salt
     100g sugar

(B) 250g Philadephia cheese
     2 egg yolks
     1 tbsp sugar
     1 tsp lemon juice
     1 tbsp cornstarch

Egg wash
1 egg yolk
1 tbsp milk

Glazed
1/4 cup apricot jam
1 tbsp water

Directions:

1. Crust: Cream butter & sugar with an electric mixer over medium speed until the mixture is smooth, fluffy & light in color.
2. Add in the whisked egg, half at a time beat over low speed.  Add vanilla extract & mix well.
3. Sift in flour, scraping down the sides of the bowl between additions with a spatula & make sure all ingredients combine well.  Knead into dough.
4. Divide the dough (100g ea) press the dough in the middle of the tart mold.  Lightly press the dough with your thumbs, starting from the bottom then up to the sides.  Then chill the tart dough for about 10 mins & bake for 10 mins in preheated 180 deg C.  Remove & let it cool completely.
5. Filling: Add all the ingredients (A) to a bowl & bring to boil using the double-boiled method, till the cream cheese melted into smooth.
6. In another bowl, cream Philadephia cheese, sugar, lemon juice & cornstarch with an electric mixer over medium speed until the mixture is smooth, fluffy.  Then add egg yolks one at a time to mix well.
7. Pour the mixture (B) into the mixture (A), stir to combine well.  Then bring to boil using a double-boiled method again.  Whisk the mixture until it turns thick & smooth cream cheese.  Remove from the heat & let it cool completely.
8. Scoop the filling cheese into the crust & smooth the top.  Set aside for about 5 mins; brush an egg wash evenly.
9. Preheat oven to 200 deg. C & bake for 15-20 mins with a tray of water to generate steam.  Remove from oven & let it cool completely.
10. While cheese tart cooling, heat 1/4 cup of apricot jam.  Sieve & brush on the cool tart.

Double Boiled

Lightly brush with egg wash

Mac & Cheese Muffins

Ingredients:
2 cups uncooked elbow macaroni
1 tbsp butter
1 egg ~ beaten
1 cup milk
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 tsp olive oil
1 tsp salt

Directions:

1. Preheat the oven to 175 deg C.  Grease a muffin tin with non-stick cooking spray.  In a small bowl, stir together the bread crumbs, olive oil & salt.  Set aside.
2. Bring a large pot of lightly salted water to a boil.  Add the macaroni & cook for about 8 mins.  It should still be a little bit firm.  Remove from the heat, drain & return to the pan, stir in the butter & egg until pasta is evenly coated.
3. Reserve 1/2 cup of sharp Cheddar cheese & stir in the remaining cheddar cheese, milk & mozzarella cheese in the pasta.
4. Spoon into the prepared muffin tin.  sprinkle the reserved cheese & the bread crumb mixture over the tops.
5. Bake for 30 mins or until the topping is nicely browned.  Allow the muffins to cool for a few minute before removing from the pan.  This will allow the cheese to set & they will hold their muffin shape.

Orange Witches Brew Punch

Ingredients:
1 (14oz) can of sweetened condensed milk
1 (46oz) can pineapple juice ~ chilled
1 2-liter orange soda ~ chilled
Orange Sherbet/Vanilla Ice-cream

Directions:

1. In a large bowl, stir together the milk & pineapple juice.
2. Add the orange soda & top with sherbet/vanilla ice-cream.  Refrigerate leftovers.

Apple Butter Cupcake

Ingredients:
2-1/4 cup AP flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon powder
1/2 tsp ground nutmeg
1/4 tsp ground ginger
115g butter ~ room temp/softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract/essence
1 cup apple butter sauce
3/4 cup milk

Directions:

1. In a bowl, mix all the dry ingredients & set aside
2. In another bowl, beat butter & sugar together till light & fluffy.  Then add eggs & vanilla; combine together.  Add the apple butter sauce; whisk till combine together.
3. Add flour mixture & alternating with milk, begin & end with flour mixture.
4. Fill the cupcake liner (55g ea) & bake on preheated oven at 160 deg. C for about 25 mins.

Apple Buttercream Frosting

1 cup butter

5 cups powdered sugar

1 tbsp vanilla

1/2 cup apple butter

Directions:

1. In a bowl of an electric stand mixer, using the paddle attachment whip butter on medium-high speed until light & fluffy.  Frequently scrapping down the sides of the bowl.
2. Add in powdered sugar & vanilla extract.  Mix on low speed until blended then add the apple butter sauce ~ 1 tbsp at a time until the prefect consisting.
3. Spread over cooled cupcakes in a dome shape, then roll in green/red sugar sparkle.  Insert pretzel stick & cut out leaves-shape for a leave.

Chicken Rice Balls

Ingredients:
3 cups basmati rice ~ wash & soak for 20 mins
5 cloves garlic ~ minced
8 shallows ~ minced
2"-3" fresh ginger ~ finely minced
4 cups chicken broth
1 tsp seasoning

Chicken broth
2 chicken bones
6 cups water
Spring onions
2 carrots ~ cut abt 3"
1 yellow onions ~ quarter
Salt & pepper

Directions:

1. In a big pot, add all the chicken broth ingredients & let it boil on high heat.  Then reduce the heat to simmer & let it simmer for about 2 hours.
2. Heat 4 tbsp oil over medium heat; add minced garlic, shallots & ginger.  Saute till fragrant.  Then add the drained rice & stir-fry for about 2-3 mins.
3. Transfer to a rice cooker & add the chicken broth together with 1 tied screwpine leaves.
4. Once the rice is cooked, quick scoop the rice into the round mold; press tightly & release the mold.

Karipap Using Instant Roti Prata

Ingredients:
2 pcs instant roti prata ~ quarter

Filling
3 eggs
white pepper
Salt
1 red onion ~ sliced thinly
1 hotdog ~ chopped
Spring onion ~ chopped

Directions:

1. In a bowl, beat eggs together with salt & pepper.  Then add all the ingredients & mix well.
2. Heat oil in a pan on medium heat, pour the egg mixture.  Stir slowly till scramble.  Remove from heat & set aside.
3. Take 1 quarter prata dough, dust a little flour on the surface, roll & use the 3" round cutter & place it on karipap mold.
4. Fill the round dough with the filling & clamp together to shape as karipap.
5. Heat oil in the deep frying pan & fried the karipap till golden brown on each side.  Drain on paper towel & serve with some chili/tomato sauce.

Jam/Nutella Doughnut Muffins

Ingredients:
1/2 cup fresh milk
5 tbsp vegetable oil
1 large eggs
1/2 tsp vanilla extract
1-1/3 cup self-raising flour ~ sieve
1/3 cup sugar
1 tsp jam/nutella or your choice

Coating
1/2 cup melted butter
1/2 cup castor sugar

Directions:

1. Preheat oven to 190 deg C (375F).  Grease the mini/regular muffin pan with oil/butter & set aside.
2. In a bowl, beat together milk, oil, egg & vanilla with a hand whisk.  Add the sieved flour & sugar; mix to just combined.  (The lump don't matter as this will make the muffin soft)
3. Spoon the mixture into each pan to half full.  Then add a heapful teaspoon jam/nutella; top with more mixture so that the cases are just about full.
4. Put them in preheated oven & bake for 18-20 mins or until the tops have puffed up into little toadstools.
5. Melt the butter & lay sugar in a wide shallow bowl or plate.  When the muffins are ready, remove them from the pan & dip in the melted butter & sugar.

Note:

If no self-raising flour, use the following

Homemade self-raising flour

1-1/3 cup All Purpose Flour

2 tsp baking soda

1/2+1/8 tsp salt

Purple Sweet Potato Chiffon Cake

(A) 100g Purple sweet potato ~ steamed/boiled & mashed
      3 tbsp milk

(B) 3 egg yolks
      35g castor sugar
      50ml canola oil
      3 tbsp milk

(C) 80g cake flour

(D) 4 egg whites
      50g castor sugar

Directions:

1. Preheat oven to 170 deg C.  Sieve (C) & set aside.
2. Mix (A) until well blended & set aside.
3. Beat egg yolks & sugar till pale & thick; add oil & milk together to combine.  Then add (A) to combine together.
4. Then add (C) & mix well.
5. Whisk (D) until foamy, add sugar gradually & beat until stiff peak.
6. Fold 1/3 egg white into egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
7. Pour evenly on paper cup & bake for 20-25 mins.

Sweet Potato Onde-Onde

Ingredients:
100g sweet potato mash (purple)
150g glutinous rice flour
1 tbsp tapioca starch
1/2 tbsp icing sugar
1/2 tbsp oil
110ml water

Filling
Grated gula melaka/palm sugar

Coating
100g grated coconut
1 tsp salt

Directions:

1. Combine all ingredients in a large mixing bowl & knead into a wet dough.
2. Pinch a small dough (40g) & drop into the boiling water; cook until it floats to the surface.  Scoop it out & knead the cooked dough into the main dough until a smooth dough is formed.
3. Cover dough with cling wrap & set aside for 15 mins.
4. Mix coconut with salt & stem for about 5 mins.  Set aside to cool.
5. Divide the dough into portions of 15g each.  Flatten the dough & fill with grated gula melaka/palm sugar (5g ea).  Seal the edges & roll into a ball.
6. Cook the filled dough in a pot of boiling water.  Once it floats to surface, let it cook for further 3-5 mins to ensure that the sugar is melted.
7. Remove the balls with slotted spoon & drain.  Roll in the steamed grated coconut to coat evenly.

Twisted Donuts

Ingredients:
1-2/3 cup AP flour
2 tsp instant yeast
1/4 cup brown sugar
1/2 cup water
1/4 tsp salt

Coating
1/2 cup sugar
1/2 tsp cinnamon powder

Directions:

1. In BM, pour lukewarm water & sugar; stir until sugar is dissolved.  Then add-in yeast & wait for about 5 mins to bloom.
2. Sift flour & salt on top of the water mixture; then select "dough" or #10 function press start.
3. Dish out the dough from BM into a large bowl, cover with kitchen towel & leave to rise for 30 mins or until double in size.
4. After proving, knead again the dough & form a log & divide dough into small balls (10 portions).
5. Take each ball & form a log, twist the dough then place into the prepared & greased baking tray.  Repeat procedure until finish twisting all the ball & reproof for about 10 mins.
6. Place the wok with cooking oil over medium heat.  Deep fry twisted dough until golden brown.  Drain on kitchen tissue to absorb excess oil.  Immediately coated with cinnamon sugar/icing sugar.

Sweet Potato (Purple) Ang Ku Kueh

Filling
200g split bean peas/mung bean
100g sugar
75ml peanut/canola oil
10g All-Purpose flour + 40ml water

Dough
300g sweet potatoes (purple)
200g glutinous rice flour
1 tbsp rice flour (I substitute with cake flour since I don't have rice flour)
3 tbsp corn oil
180ml water
2 tbsp sugar

Directions:

1. Filling: Wash & clean bean under running water a few times.
2. Put it into the pot then add in sugar with 200ml hot water.  Soak for about 2 hours.
3. The bean turns softer & bigger, add in another 200ml hot water & bring it to boil under high heat.   Remove any white foam & stir regularly.
4. Once boiling, turn heat to medium & cook the bean until it becomes tender.  Remove from heat & let it cool for 5-10mins.
5. Use a food processor or blender to make it into a puree.  Then pour the puree into a non-stick pan through a fine strainer to discard any lumps.
6. Set heat to medium-low, add in the oil in 3 batches to incorporate into the bean puree.  Keep stirring & lastly add in the flour mixture & mix well.
7. The puree will be very liquidity, keep stirring & folding under low heat to make the water in the bean puree evaporate for about 30-45 mins until it turns thicker & formed a dough shape.
8. Dough: Steam sweet potato till soft & use fork to mash it.  Sieve in flour & add in corn oil.  Slowly add in water to mix well & knead until it becomes a soft dough.  Set aside for 30 mins.
9. Shape the dough (20g) and bean paste (20g) into a ball.  Then flatten the dough & place mung bean ball in the centre.  Wrap & shape into a ball.
10. Place the ball in the mold which dusted with flour, press evenly, knock out & place on greased banana leaves.
11. Put the kueh on the steaming tray & steam for about 3-4 mins over high heat.  Brush some oil on the cooked kueh to prevent dryness.

Steamed Pau with Salted Egg Yolk Lava

Filling
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200g evaporated milk

Dough
300g Hong Kong Flour
3g baking powder (I used double b.powder)
3g instant yeast
30g castor sugar
160ml water / carrot juice
15g vegetable oil (I used canola)

Directions:

1. Filling: Steam salted egg yolks over high heat until cooked (abt 10 mins).  Set aside to cool.  In a food processor, blend the egg yolks until powdery.  Add in the milk powder, custard powder & sugar.  Mix well.  Add in the butter & evaporated milk & mix thoroughly.  Cover the bowl with cling wrap & store in the freezer until needed.
2. Dough: Sieve HK flour & b.powder into a mixing bowl.  Add yeast, sugar & mix well.
3. Make a well in the middle of the flour mixture, add in water & foam a dough.  Knead dough until smooth (abt 5 mins).  Knead in the veg. oil & continue to knead for another 10-15 mins or until the dough become smooth & elastic.
4. Roll dough into a smooth ball, place in a lightly greased mixing bowl, cover with cling wrap & let it proof for about 15-30 mins.
5. Punch down the dough & give a few light kneading to release the trapped air bubbles.  Divide dough into 12 portions (40g ea).  Roll each portion into a smooth balls.
6. Flatten each dough into a small disc, make the edges thinner than the centre portion.  Wrap each dough with 20g of custard filling.  Pinch & seal the seams.
7. Place dough seam side down on a parchment paper.  Cover loosely with cling wrap & leave buns to proof for 20-25 mins.
8. Place buns in a steamer & steam at med-high heat for 12 mins (make sure the water is ready boiling before steaming).
9. When ready, remove the lid carefully to prevent water from dripping over the buns.  Remove immediately & serve warm.

Red Dragon Chiffon Cake

(A) 1-3/4 self-rising flour
      1/8 tsp salt

(B) 6 egg yolks
      1/2 cup castor sugar
      150g red dragon fruit ~ puree
      1/4 cup canola oil

(C) 3/4 cup castor sugar
      6 egg whites
      1/2 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Sieve the entire (A) in a mixing bowl well combined.
2. Mix (B) until well blended & add (A) mix until smooth.  Set aside.
3. Beat egg whites till frosty then add cream tartar & add gradually sugar on high speed until stiff peak.
4. Fold 1/3 of the egg whites into the egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
5. Pour batter into ungreased 25cm tube pan & bake for an hour or used a bamboo skewer to test the cake by insert in the center of the cake & it should come out clean.
6. Invert cake & let it cool complete in the pan.  When is cool, loosen the edge of the pan & remove cake.

Lava Mooncake aka Meixin

Ingredients:
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200ml evaporated milk

Traditional Dough Recipe
Paste ~ any flavor

Directions:

1. Steam salted egg yolks over high heat until cooked for about 10 mins.  Set aside to cool.
2. In a food processor, crush the egg yolks until powdery.  Then add in the milk powder, custard powder & sugar.  Mix well.
3. Add in the butter & evaporated milk & mix thoroughly.  Transfer the custard to a bowl & cover with cling wrap.  Refrigerate the custard filling until cold & firm.
4. Once firm, divide the custard (15g each) & place the custard balls onto cling wrap; put in the freezer until frozen solid.
5. Roll the lotus paste (25g each) into a disc & place the frozen custard ball in the middle of the lotus paste & wrap.  Re-freeze again for overnight until solid. 
6. Place the custard & lotus paste ball in the middle of the dough & wrap.  Flour a little on the dough, place the mooncake into the mold.  Lightly press the mold handle; then remove from the mold.
7. Transfer the mooncake onto a lined baking tray.  Repeat this step to finish the remaining.
8. Spray some water onto the mooncake & bake in the preheated oven at 180 deg C. for about 10 mins.
9. Remove the mooncake & set to cool for about 10 mins then brush the mooncakes with egg wash & continue to bake another 3-5 mins or until the pastry turns golden brown.
10. Remove from the oven & let cool on a wire rack.  Store in an air-tight container.

Mooncake size:

65g = 25g/40g (dough:filling) - Note filling: 15g custard+25g paste
85g = 25g/60g (dough:filling)
125g = 30g/95g (dough:filling)

150g = 40g/110g (dough: filling)

180g = 50g/130g (dough:filling)

Raspberry Jelly Doughnut

Ingredients:
2/3 cup milk ~ body temperature (105F)
2-1/4 tsp (1 pkt) instant dry yeast
1/3 cup sugar
3 eggs ~ room temp
3-1/2 cup AP flour
1 tsp salt
1/4 tsp ground nutmeg
1/2 cup (4oz) unsalted butter ~ room temp
Vegetable oil ~ fry

Coating:
1/2 cup sugar
1/4 tsp cinnamon

Filling
1/2 cup raspberry jam

Directions:

1. In the BM (Bread Maker), add milk, yeast, sugar & eggs.  Top in the flour, salt & nutmeg then select programmed "DOUGH" or #10; press start & let the machine do the work.
2. Place the dough into a lightly oiled bowl, cover with plastic wrap & let it rise for atleast 2 hours or chill & let rise overnight.
3. Lightly floured surface & roll out to 1/2" thickness, use a doughnut cutter or 3" cookie cutter to cut out 12 doughnuts.
4. Place the doughnuts onto a parchment-lined baking tray, cover with plastic wrap or towel & let it rise for 45-60 mins (Note: If room temp dough 45 mins or 1 hour for cold dough).
5. Heat the deep fryer to 350 F; fry the doughnuts for about 4 mins each side.  Remove the doughnuts onto the cooling rack to drain the excess oil.
6. While still warm, dip the doughnuts in the cinnamon sugar to coat & return to the rack to cool completely.
7. Fill the doughnuts, spoon the raspberry jam into a piping bag fitted with a doughnut tip/eclair tip & insert into the doughnut; fill in the jam.  The doughnuts are best enjoyed the day they are made.

Tomato Chicken

Ingredients:
1 kg chicken ~ cut into 8
1 tsp turmeric powder
1/2 tsp salt
3 tbsp ketchup
2 tbsp tomato puree
1 tsp white sugar
125ml / 1/2 cup milk
2 tbsp QBB oil

Paste:
15 dried red chilies ~ soak w/hot water
2" galangal
4 cloves garlic
2 tomato ~ sliced
2 large red onions
1" ginger
25g cashew

Spices:
1 cinnamon stick
2 cloves
5 cloves
5 cardamom

Directions:

1. Rub the chicken with turmeric powder & salt.  Set aside.
2. Blend the paste ingredients to a smooth paste.
3. Heat oil in a large frying pan over medium heat, fry chicken until mid-cook.  Remove chicken from pan & set aside.
4. Add QBB oil, saute the spices for a min then pour the chili paste & cook until fragrant.
5. Add in the chicken to the mixture, stir to well combine for about 3 mins.
6. Then add tomato sauce & puree & sugar.  Bring to a boil then reduce heat cook for 15 mins.  Serve with hot rice.

Nutella Cotton Cake

Ingredients:
6 egg yolks
2 whole eggs
100g Nutella
100g cake flour ~ sifted
70g canola oil/vegetable oil
1/8 tsp salt (optional)

6 egg whites
70g caster sugar
1/4 tsp cream tartar

Directions:

1. Place a tray with water on the lowest rack & start preheat oven to 125 deg C.  Line 8" baking pan & grease the side lightly.
2. Heat the oil till warm & remove from heat.  Quick stir in the flour till a smooth paste without any lumps.  Set aside.
3. In another bowl, whisk the egg yolks & eggs till light & pale.  Then add the nutella & continue whisking to combine.
4. Add the flour paste into egg batter with salt & beat to mix well.  Set aside.
5. Beat the egg whites till foamy & add cream tartar.  Then gradually add the sugar & beat till soft peak.
6. Fold 1/3 of meringue into the egg batter gently till all the meringue finish.
7. Pour the batter into the baking pan, bang a few times on the counter top to release the air bubbles trapped in the batter.
8. Low the temp to 120 deg C & bake for 20 mins. (I used fan mode).  After that further lower temp to 110 deg C (I switch to top & bottom) & bake for 90 mins or till cooled.
9. Remove from oven & invert to cool for 5 mins.  Unmould & remove the baking paper.  turn over & let cool completely on cooling rack.  

Pao de Queijo (Cheese Bun / Brazilian Bun)

Yield ~ 12 pcs

Ingredients:
100g Tapioca flour
1/2 beaten egg
30g grated parmesan / Edam cheese (I used 50g for cheesy taste)
50ml milk
50ml water
1-1/2 tbsp Olive oil

Directions:

1. Combine the milk, water & olive oil in a saucepan on medium heat.  Swirl the saucepan till the mixture mix together to a boil.
2. Pour the mixture into tapioca flour.  Use the spatula to combine the mixture quickly into a dough.  Once the dough is warm to the touch, knead to smooth the dough.
3. Add the beaten egg to the dough & knead again.
4. Then add the grated cheese & knead till the cheese combine together into a smooth dough.
5. Divide the dough (e.g., weight 20g) & shape it into a ball, and lay it on lined parchment paper.
6. Bake for 20 mins on preheated oven at 170 deg C.

Blueberry Cupcake with Blueberry Cream Cheese Frosting

Yield: 15 cupcakes

Ingredients:
210g All purpose flour
1/2 tbsp baking powder
1/4 tsp salt
17g freeze dried blueberries ~ ground into powder
125g butter ~ room temp
2/3 cup granulated sugar
1/3 cup light brown sugar ~ packed
2 large eggs ~ room temp
3oz milk + 1 tsp white vinegar
65g blueberries ~ pureed & strained
1 tsp vanilla paste/essence
200g mini blueberry fruits

Directions:

1. Preheat oven to 160-170 deg C.  Line cupcake liners in cupcake pan.
2. In a small bowl, whisk together flour, baking powder, salt & powdered blueberries.  Set aside.
3. Cream butter, granulated sugar & brown sugar in a stand/hand mixer.  Add eggs one at a time & mix until fully incorporated.
4. In a measuring cup, combine buttermilk, blueberry puree & vanilla paste/essence.
5. Alternate adding flour mixture & buttermilk mixture into creamed butter.  Mix until just incorporated.
6. Then add in the mini blueberry fruits & mix until incorporate.
7. Divide batter each with 59-60g into cupcake liners & baked for 20-24 mins.

Blueberry Cream Cheese Frosting

125g butter ~ room temp

125g cream cheese ~ room temp

1 tsp vanilla paste/essence

17g freeze dried blueberries ~ ground into powder

2 cup confectioner's sugar ~ sift

50g mini blueberry ~ top

Directions:

1. Cream together butter & cream cheese using hand/stand mixer.
2. Add vanilla, blueberry powder & confectioner's sugar.  Mix until smooth.

Note: Nozzle #826