Tuesday, October 22, 2013
How long will I love you?
How long will I love you?
As long as stars are above you,
And longer if I can
How long will I need you?
As long as the seasons need to
Follow their plan
How long will I be with you?
As long as the sea is bound to
Wash upon the sand
How long will I want you?
As long as you want me to,
And longer by far
How long will I hold you?
As long as your father told you,
As long as you can
How long will I give to you?
As long as I live through you,
However long you say
How long will I love you?
As long as stars are above you,
And longer if I may
Friday Dinner Date - Korean BBQ
So that concludes our "KISS 92FM sponsored Friday Date night"!
Monday, October 21, 2013
Saturday, October 19, 2013
Baking journey - Earl Grey Tea Cupcakes
3 Earl Grey teabags (Tip: According to a friend of mine, it is super important to use a good quality earl grey tea bag like TWG. She recommended Dilmah as well so I used Dilmah & it was pretty good)
3tbsp just-boiled water
80g (3oz) unsalted butter, softened
280g (10 oz) caster sugar
240g (8 ½ oz) plain flour
1tbsp baking powder
¼ tsp salt
200ml (7fl oz) whole milk
2 large eggs
For the frosting:
50ml (1 ¾ fl oz) whole milk
500g (1lb 2oz) icing sugar
160g (5 ½ oz) unsalted butter, softened
Method for the cupcake :
Place the teabags in a bowl and add the just-boiled water, then leave to brew for 30 minutes.
Preheat the oven to 190°C and line a muffin tin with muffin cases.
Use a hand-held electric whisk or freestanding electric mixer with paddle attachment to mix the butter, sugar, flour, baking powder and salt on a low speed until the texture of fine breadcrumbs.
Pour the milk into a jug, add the eggs and whisk by hand. Add the brewed tea, squeezing every last drop from the teabags into the milk mixture, then set the teabags aside for the frosting.
Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Then mix on a medium speed until smooth and thick. Scrape the sides of the bowl, add the remaining milk mixture and beat until all the ingredients have come together and the batter is smooth.
Divide the batter between the paper cases, filling each two-thirds full. If there is batter left over, spoon it into more cases in a separate tin. Bake in the oven for 18-20 minutes or until risen and springy to the touch, then leave to cool slightly in the tin before transferring to a wire rack to cool fully.
Method for the frosting:
While the cupcakes are cooking, place the used teabags in a small bowl with the milk for the frosting and leave to infuse for 30 minutes. Remove the teabags and give them a good squeeze to extract maximum flavour.
Using the electric whisk or freestanding mixer with paddle attachment, whisk the icing sugar with the butter on a low speed until no large lumps of butter remain and the mixture is still powdery. Pour in the tea-infused milk while mixing slowly, then increase the speed to high and whisk until soft and fluffy.
Alright, that's all for baking a cupcake! Pretty simple and easy to follow recipe!
Hope yours will be a success too! :)