Strawberries and Cream Cupcakes

So I’ve decided that the next three posts will be about CUPCAKES. Why? Because cupcakes are mini cakes that you don’t have to bother slicing into pieces, and each one can have its own little decoration! They’re cute, easy, and delicious, so what could be better? So I am going to drop the Three Musketeer Cupcakes for you to enjoy! Today’s cupcake is Strawberries and Cream! A sweet, adorable cupcake with fresh strawberries and not too many other ingredients makes this a go-to dessert! Enjoy~

Ingredients:

·      1 ½ sticks unsalted butter, softened

·      ¾ cup superfine sugar

·      3 eggs

·      1 tsp vanilla extract

·      1 1/3 cups self-rising flour

·      1 ¼ cup strawberries + extra to help decorate

·      1 ¼ cup cream cheese, softened

·      2 ¼ cup confectioner’s sugar

Preheat the oven to 400ºF. Line the cupcake pan with cupcake liners. Beat the butter and superfine sugar together until light and fluffy. Beat in one egg at a time, then add the vanilla and fold the flour into the mixture. Pour the batter into the cupcake pan and bake fro 20 minutes. Let the cupcakes cool to room temperature before icing.

Blend or mash the strawberries into a puree, the push the mixture through a sieve to remove the seeds. Beat the strawberry puree with the cream cheese and confectioner’s sugar to create the frosting. Transfer the frosting to a pastry bag, pipe the frosting onto the cooled cupcakes, top with a strawberry, and enjoy!

So late, but here's some Garlic Fried Rice!

It's been a month since my last post; apologies about that. I was rather busy this interterm, so I completely forgot to add new recipes (no good excuse basically). But I've decided to start off again with a great recipe. I mean just look at the title; does anything else need to be said? This dish is fragrant, simple, and absolutely delicious! You can enjoy this by itself, as a side dish, or with my confetti omurice recipe (click here to check it out)! Yum yum~!

Ingredients:

·      2 garlic cloves, minced

·      10 shisho leaves, or a mix of fresh basil and mint leaves (though I recommend the shisho leaves much more!), finely chopped

·      2 tbsp sunflower, or vegetable, oil

·      2 cup cooked rice (jasmine, sushi, choose as Asian grain if possible)

·      1 tbsp granulated chicken stock (or a bouillon cube if you wish)

·      Dried fish flakes

·      Soy sauce

·      Salt and pepper

Heat the oil in a large frying pan and fry the garlic until fragrant. Add the rice and chicken stock powder and stir to combine. Add soy sauce to taste (I recommend 1-2 tbsp) and mix well. Turn off the heat, add the leaves, and mix quickly. Serve immediately topped with fish flakes and salt and pepper as garnish. Enjoy!