Resipi Citaeasawan

Sumber : Noorbaya / Maklang A. 180g butter 130g gula castor 20g shortening 1 biji kuning telur 1st nescafe (mklang tak letak) 1st coffee/cappucino emulco B 1/2st baking powder } 200g tepung gandum } ayak 100g tepung ubi } 40g nestum (kisar kasar) Hiasan: putih telur – sapuan, badam flake dihancurkan dan choc. rice (mklg drizzle aje) Cara Sebatikan semua Bahan A lalu masukkan Bahan B. Canai dan terap. Sapukan dengan putih telur dan taburkan badam flake dan Choc Rice. Nota: Nestum kisar boleh diganti dgn cornflakes kisar Nota maklang : mklang guna nestum...dan kalau nak nampak cantik better guna kuning telur utk sapuan tu...kalau putih telur tak berkilat bisku

Ingredients 150g (5 oz) self-rising flour 150g (5 oz) plain flour 2 teaspoons ground cinnamon 125g (4 ½ oz) butter 100g (3 ¾ oz) sugar 1 egg beaten Preparation method Set oven at 160 degrees C (Gas Mark 3). Sift flours and cinnamon into a large bowl. In a separate bowl, mix butter and sugar until smooth. Add egg and mix well. Stir in the dry ingredients and mix into firm dough. Lift on to a lightly floured board, knead until smooth. Roll to 5mm thickness. Cut into shapes and place on a greased oven tray. Bake in the preheated oven until light golden colour, 10 to 15 minutes. Let cool and har

Source: Cupcake Fun Ingredients: 1 pkg (18.25 ounces) white cake mix (no pudding in mix) 1 1/3 cups water 3 eggs 1/3 cup vegetable oil 1 teaspoon coconut extract 1 cup coconut flaked or shredded Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes. Each cupcake serves 1. instructions Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, water, eggs, oil and coconut extract; beat with electric mixer 2 minutes. Fold in shredded coconut. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely. Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing

Source: Cupcake Fun Ingredients: 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 3/4 cup buttermilk 3 eggs 1 teaspoon pure vanilla extract 1 1/2 cups granulated sugar 1 can (8 ounces) crushed pineapple drained 1 cup coconut shredded or flaked Makes: About 18 standard cupcakes. Each cupcake serves 1. instructions Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and coconut. Add flour mixture; mix well. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Source: Cupcake Fun Ingredients: 1 pkg (8 ounces) cream cheese softened 1/2 cup confectioner's sugar 1/2 teaspoon ground cinnamon 1/4 cup milk Makes: About 1 1/2 cups. instructions In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake. Refrigerate until ready to serve.

Source: Cupcake Fun Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter softened 1 1/2 cups granulated sugar 3 eggs 1 tablespoon lime juice 1 teaspoon pure vanilla extract 2 ripe bananas mashed 1 teaspoon lime zest grated 3/4 cup sour cream Makes: About 18 standard cupcakes. Each cupcake serves 1. instructions Preheat oven to 350°F. In medium bowl, combine flour, baking soda, and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, lime juice, vanilla, banana and lime zest; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before deco

Source: Cupcake Fun Tools: Food Processor Ingredients: 2 (6 oz.) pkgs dried apricots 1 1/2 cups water 2 teaspoons Grand Marnier (optional) 1 tablespoon lemon juice 1/2 - 3/4 cups granulated sugar Makes: 3 cups of filling. instructions In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar. Fill cupcake.

Source: Cupcake Fun Ingredients: 2 eggs 3/4 cup milk 1/3 cup butter melted 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 tablespoon baking powder 2 cups Granny Smith apples peeled and chopped Makes: About 18-24 standard cupcakes. Each cupcake serves 1. instructions Preheat oven to 350°F. In large bowl, beat eggs with milk, butter and vanilla. In separate bowl, combine flour, sugar, baking powder and cinnamon. Add to egg mixture; stir just until moistened. (Do not overmix.) Stir in apples. Pour into prepared pan 1/2 - 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely.

Bahan 40 gm serbuk agar-agar 2 kg gula batu 1 kg gula pasir 4 liter air Beberapa pewarna dan perasa - boleh gunakan warna dan perasa untuk konyaku jelly Cara menyediakannya Satukan semua bahan dan masak hingga tua/matang dalam 1 jam dengan api sederhana. Sementara itu, siapkan beberapa loyang 10x10in. Setelah adunan siap dimasak, sukatkan 280ml untuk setiap loyang. Tuang adunan ke dalam loyang dan ratakan. Setelah agar-agar sejat, gulung dan jemur dalam tapisan yang dialas dengan aluminium tray. Nota Untuk setiap 1120ml agar-agar yang sudah dimasak, campurkan dengan 2 tsp perasa dan masukkan pewarna secukupnya (sukatan ini menghasilkan 4 loyang).

Sumber : Nigella Lawson Bahan 250g tepung serbaguna 2 tsp baking powder 1/2 tsp soda bikarbonat 2 tbsp serbuk koko 175g gula kastor 150g coklat cip 250ml susu 90ml minyak sayur (75g mentega) 1 biji telur (L size) 1tsp esen vanila/ ekstrak vanila Cara Gaul tepung, baking powder, soda bikarbonat, gula dan serbuk koko dalam mangkuk besar. Gaul rata minyak, susu, esen vanila dan telur dalam mangkuk lain. Tuang bahan basah ke dalam bahan kering dan gaul rata. Masukkan coklat cip dan gaul rata. Tuang adunan dalam papercup dan tabur sedikit coklat cip di atas. Bakar pada suhu 200C untuk 20 minit.

Sumber : Ringo – http://myresipi.com/ Bahan-bahan ( 10 biji ) 140gm choco chip 100gm cream cheese 80gm butter 2 biji telur size M 60gm gula 100gm tepung gandum 2sk baking powder Cara-cara 1. Panaskan oven ke 180℃. 2. Potong dadu 1cm cream cheese dan butter. cairkan bersama choco chip dengan kaedah double-boiled. bila dah cair, angkat dari api, masukkan telur dan kacau dengan whisk. (cream cheese tinggal ketul2 kecil putih pun tak apa) 3. Tambah gula dan kacau lagi. 4. Ayak tepung bersama baking powder kedalam adunan dan kacau dengan spatula. 5. Masukkan kedalam bekas muffin 70% penuh dan bakar selama 20 minit.

Sumber: Alaf 21 / Maklang Bahan-bahan: 250g tepung naik sendiri - ayak 80g gula castor 265g choc chip 1 biji telur 60g butter – dicairkan ¾ cawan susu cair Cara-cara penyediaan: 1. Masukkan tepung + choc chip + gula dalam bekas dan gaul sampai rata 2. Masukkan telur + butter + susu cair = pukul sebati (maklang pukul dengan whisker jer) 3. Kalau kelihatan kering, tambahkan susu lagi (maklang tambah sikit lagi susu) 4. Tuang dalam papercup dan bakar selama 20-25’ dengan suhu 170

Sumber : Asmah Laili / Suria Channel Bahan-Bahan 60 gm mentega cair 100 gm madu 125 gm susu cair 1 biji telur dikocok 130 gm tepung gandum 1 sudu makan serbuk koko diayak 1 sudu teh baicabonet of soda 1 sudu teh vanilla 50 gm chocolate chips 50 gm cocoa chips putih 50 gm walnut dibakar sebentar dan dicincang 50 gm raisins Secukup acuan muffin dan mangkok kertas Cara-cara Panaskan ketuhar 180 C. Alaskan acuan muffin dengan mangkok kertas. Atau sapukan acuan muffin dengan mentega. Campurkan mentega cair,madu,susu cair ,vanilla dan telur. Kacau sehingga rata dan sebati. Masukkan campuran tepung yang telah diayak dan dikacau rata. Masukkan chocolate chip,walnut dan raisins kacau sehingga rata. Sendukkan adunan muffin kedalam acuan muffin atau mangkok kertas. Bakar selama 25 minit atau sehingga masak. Jika menggunakan mangkok kertas yang kecil kecil, bakar adunan selama 12-15 minit atau sehingga masak.

Resipi Asal : Mama Zieza Diolah semula oleh : Mummy Roz Gambar : Mummy Roz Base 150 gm butter 30 gm gula perang 1 tbs instant coffee (campur dgn 1/2 sudu besar air panas) 200 gm digestive biscuits (Mc Vities) - hancurkan dan lumatkan 50 gm walnut – diblender halus 60 gm cooking chocolate (dicairkan) Cara Gaul biskut, kacang, gula, nescafe dgn butter tu tadi. Tekankan ke dalam acuan springform berukuran 8 x 8 inci. Bakar dalam 10 min dan sejukkan. Ratakan chocolate yang telah dicairkan dan simpan dalam freezer sekejap. Fillings 500 gm Philadelphia Cream Cheese 130 gm gula kastor 2 tbs instant cofee (campur dgn 2 sudu besar air panas) 20 gm tepung jagung 50 gm walnut halus 4 biji telur 300 ml whipping cream Cara Putar Krim Cheese dgn gula sampai kembang. Masukkan telur satu persatu dan pukul hingga sebati. Masukkan instant coffee, pukul hingga sebati. Masukkan kacang dan tepung, pukul hingga sebati. Masukkan whip cream dan kacau hingga sebati. Tuang ke atas base tadi. Bakar secara steamb

S umber : resipi citarasawan Base : 300gm biskut oreo (dihancurkan) 120gm mentega (dicairkan) 150gm chocolate chips Filling : 500gm cream cheese 150gm castor sugar 4 biji telur Grade A 200gm chocolate putih (cairkan secara double boiler) 2 sdb tepung gandum Cara : Base : Campurkan bahan base menjadi seperti serbuk roti tekan rata kedalam loyang 9" dan bakar selama 10min. 1. Filling : Putar cream cheese dan gula hingga sebati, masukkan telur satu persatu, chocolate putih dan tepung pukul hingga rata. 2. Tuang keatas base tadi dan bakar selama 30 - 40min dlm suhu 160c 3. Sejukkan kek selama 6 jam atau semalaman. Hiasan : Chocolate Ganace 250gm chocolate masakan 100ml whipping cream Secara Double Boiler Panaskan whipping cream, masukkan chocolate masakan, kacau hingga cair, biarkan suam sedikit baru dituangkan keatas kek.

Cappuccino Cheesecake (Chilled) Bahan A (Base) 1 1/2 cwn tepung gandum @ 210gm 1/2 cwn serbuk koko @ 50gm 1/2 cwn gula perang @ 100gm 1/2 cwn @ 125gm mentega dilembutkan 50gm badam nibs (optional) atau 200gm biskut oreo di hancurkan digaul bersama 50gm mentega cair hingga sebati, tekan padat dalam loyang dan simpan dalam peti sejuk selama 15 minit. (jika mahukan base yang rangup, bakar selama 10 minit pada suhu 160c dan sejukkan. Bahan A : Gaulkan semua bahan base diatas menjadi seperti serbuk roti, tekan adunan hingga rata dan padat kedalam springfoam pan 9 in. Bakar 15min pada suhu 170C. Ketepikan. Bahan B (Bahagian Bawah) 250gm cream cheese 3/4 cwn @ 130gm gula castor 1 cwn whipping cream (diputar sedikit hingga nampak pekat) 1 1/2 sdb gelatin dicampur 3 sdb air (rendam dulu baru dimasak secara double boiler hingga cair) 1 sdb esen cappuccino 1/2 cwn chocolate rice Bahan C (Bahagian Atas) 250gm cream cheese 3/4 cwn @ 130gm gula castor 1 cwn whipping cream (diputar sedikit hingga

S umber : resipi citarasawan Bahan Kek 300gm tepung naik sendiri 200gm mentega 200gm gula halus 4 biji telur dipukul sedikit 1 biji lemon diparut kulitnya 1 sudu kecil esen epal 3 biji epal hijau - dibuang kulitnya dan dihiris keping Sedikit jem buah-buahan dicairkan diatas api Cara membuatnya Panaskan ketuhar pd suhu 180c Griskan tin pembakar dgn mentega dan alaskan dengan kertas tahan minyak. 1. Mentega dan gula halus dipukul hingga kembang. Masukka telur sebiji sebiji hingga habis 2. Kemudian masukkan pula gandum naik sendiri bersama parutan kulit lemon dan gaul. 3. Masukkan adunan kek kedlm tin pembakar. Susun hirisan epal dan bakar sehingga kuning. Bila kek sejuk, sapu jem dipermukaannya.

Cream Cheese Filling is a must for our Carrot Cupcakes—but is just as delicious on Pumpkin or Apple Cupcakes. Source: Cupcake Fun Ingredients: 1 pkg (8 ounces) cream cheese softened 1/2 cup confectioners' sugar 1/4 cup milk Makes: About 1 1/2 cups. instructions In large bowl, combine cream cheese, sugar, and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake.

Source: Cupcake Fun Ingredients: 3/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 3/4 cup cold water 2 egg yolks slightly beaten 1 teaspoon lemon peel grated juice of a medium lemon 1 tablespoon butter or margarine Makes: 1 cup. instructions Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. Fill cupcake.

Ingredients: 1 1/2 tablespoons butter, softened 1/2 cup chunky style peanut butter, room temperature 3/4 cup confectioners' sugar, sifted Makes: Approximately 30 candy centers. instructions Cut butter in small pieces and put in small saucepan over low heat. Add peanut butter and stir until melted. Remove from heat. Stir in confectioners’ sugar, blending well. Add more confectioners’ sugar, as necessary, to form a pliable mass. Wrap in plastic and refrigerate for about an hour. Use filling as a candy center for dipping, or as a center between two layers of coating.

Source: Cupcake Fun Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups firmly packed brown sugar 6 tablespoons butter, softened 3/4 cup peanut butter 2 eggs 1 teaspoon clear vanilla extract 1 cup milk Makes: About 24 standard cupcakes or 4 Mini Tasty-Fill cakes. instructions Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups. Bake 22-24 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Source: Cupcake Fun Ingredients: 3 cups sifted cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter or margarine 1 3/4 cups granulated sugar 2 eggs 1 teaspoon pure vanilla extract 1/4-1/2 teaspoon mint extract, as desired 1 1/4 cups milk Makes: About 18 standard cupcakes. Each cupcake serves 1. instructions Preheat oven to 350°F. Sift together flour, baking powder and salt. Set aside. Cream butter and sugar together until light and fluffy. Add eggs, vanilla and mint extracts to butter mixture. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating

Source: Cupcake Fun Ingredients: 1 pkg (16 ounces) frozen raspberries packed in sugar thawed 1/3 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon lemon juice Makes: About 2 cups of filling. instructions Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake

Source: Cupcake Fun Ingredients: 1 cup (2 sticks) butter, softened 1 1/4 cups granulated sugar 4 eggs 1 teaspoon pure vanilla extract 2 3/4 cups sifted cake flour 1/4 teaspoon salt 2 1/2 teaspoons baking powder 1/2 cup milk 1 pkg (10 ounces) frozen raspberries in syrup thawed Makes: About 18 standard cupcakes. Each cupcake serves 1. instructions Preheat oven to 350°F. Spray pan with vegetable pan spray or line with baking cups. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in raspberries. Spoon batter into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Source: Cupcake Fun Ingredients: 3 cups cake flour sifted 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter or margarine softened 1 3/4 cups granulated sugar 2 eggs 1 1/2 teaspoons pure vanilla extract 1 1/4 cups milk Makes: Each cupcake serves 1. instructions 1. Preheat oven to 350°F. 2. Line pan with baking cups. 3. Sift together flour, baking powder and salt; set aside. 4. In large bowl, cream butter and sugar with electric mixer until light and fluffy. 5. Add eggs and vanilla; mix well. 6. Add flour mixture alternately with milk, beating well after each addition. 7. Continue beating one minute. 8. Pour into prepared cups. 9. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. 10. Cool 10 minutes. 11. Turn out onto cooling rack; cool completely.

Source: Cupcake Fun Ingredients: 1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed 1/3 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon lemon juice Makes: 2 cups of filling.

Strawberry Cupcakes Ingredients: 1 cup (2 sticks) butter, softened 1 1/4 cups granulated sugar 4 eggs 1 teaspoon pure vanilla extract 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 cup milk 1 pkg (10 ounces) frozen strawberries in syrup thawed Makes: About 18 standard cupcakes. Each cupcake serves 1. instructions Preheat oven to 350°F. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in strawberries. Pour batter into prepared pan. Bake 17-20 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Source: Cupcake Fun Ingredients: 2 1/4 cups all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon cinnamon ground 1/2 teaspoon ginger ground 1/4 teaspoon cloves 1/2 teaspoon salt 2 eggs 3/4 cup milk 1 teaspoon pure vanilla extract 1/3 cup butter melted Makes: About 12 standard cupcakes. Each cupcake serves 1. instructions Preheat oven to 325°F. In large bowl, combine flour, sugar, baking powder, cinnamon, ginger, cloves and salt. In separate bowl, beat eggs with milk and vanilla; stir in melted butter. Add all at once to flour mixture; stir just until moistened. Fill prepared pans. Bake 15-18 minutes or until cupcake springs back when lightly touched. Cool completely on rack.

Source: Cupcake Fun Ingredients: 1 1/2 cups butter room temperature 2 1/2 cups granulated sugar 5 eggs 1 teaspoon pure vanilla extract 3/4 teaspoon no-color almond extract 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup milk Makes: Makes about 24 standard cupcakes. Each cupcake serves 1. instructions Preheat oven to 350°F. In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Cappuccino Chocolate Chunk Muffins Bahan-bahan 1 1/2 cawan tepung serbaguna 3/4 cawan gula perang (halus) 100gm coklat masakan (diparut kasar) 100gm walnut/pecans , dicincang kasar 50gm serbuk koko, dicampur dgn 1 tbsp air panas, kacau rata 1 tsp baking powder 1/2 tsp serbuk kayu manis 1/4 tsp garam 3/4 cawan susu segar 2 tbsp cappuccino/coffee emulco 1/4 cawan mentega, dicairkan 1 biji telur - dipukul sedikit Hiasan : walnut/pecans/choc chips atau coklat ganache Cara-cara : 1. Panaskan oven pada suhu 180c. Sediakan acuan muffin. 2. Satukan tepung, gula, coklat parut, walnut, baking powder, serbuk kayu manis dan garam. Gaul rata. 3. Masukkan susu cair, cappuccino emulco, koko, kaup balikkan sehingga sebati. Kemudian masukkan mentega cair dan telur, pukul sekejap dengan hand mixer. 4. Tuangkan 3/4 adunan ke dalam acuan muffin. Taburkan walnut/pecans atau coklat chips. 5. Bakar selama 25 - 30 minit. 6. Jika suka boleh dihias dengan coklat ganache.