so i was trying to decide between making choux pastry or Cotton cheese cake. i met my bestie during the week and che claimed that cotton cheese cake was reli easy...hmmm...totally opposite compared to what my mum said. Anyway i still had 1 block of cream cheese in the fridge and i didnt know what else to use it for..so might as well be a cotton cheese cake.
Then during the week, my colleague gave me some Kenny Roger's vanilla muffins...and hmmmm..were they reli reli yummy.It has been gazzilion years since i have had Kenny Rogers, the muffins reminded me how much i love their vanilla muffin. The strange thing about their muffin is that, it doesnt have the rough muffin texture you normally get..it taste more like CUPCAKE!
So i was on the quest to find the secret to Kenny roger's vanilla Muffin...it wasnt such a big secret after all...1 google and i found it in front of the screen...no hassle! 2 months ago i did make some cupcakes, i think it could be because butter was still too cold and i didnt cream the butter and sugar enough that it turned out to be too grainy. After that i was too put-off to to make anymore cupcakes. I was trying my very best to avoid making them no matter how attractive it looks.
So after all the thinking finally decided that my weekend project would be Vanilla muffins (or Vanilla cupcake) with swiss Meringue Buttercream taken from a blogger HOW TO EAT A CUPCAKE.
so saturday at 7am i started on the muffin...the strange thign about this recipe is that it requires 50g buttercream to be mixed inside the batter. so by hand i mixed 120g butter and 120 icing sugar and 1 tsp vanilla essence. it was easy peasy. next was creaming the butter and sugar till its WHITE AS NIGHT! seriously thats what the recipe says, and i thought night was suppose to be pitch black!, then had to add 01 egg at a time, then 50g butter cream, milk and flour and vanilla essence. Now this recipe required that flour to be FOLD into the butter and sugar mixture. This is one tricky area for me bcos i always always tend to overmix especially muffins. i was pretty careful with the baking temperature as well, i lowered the temperature and bake it for longer so it wont get too dark.
after 20minutes, the muffins came out with an amazing smell (butter and vanilla always...always smells good!)
Next was the Swiss Meringue buttercream. I made just half of the original recipe simply bcos it was too large. anyway it required 3 egg whites to be whisked with sugar over a double boiler until temperature reaches 160F. Wow..i had never exercise so hard in my life b4. 1 hand had to whisk the mixture continuously and another hand had to hold onto the termometer....after 5minutes or so termometer finally registered 160F...wheuuuuu....tat was tough!
Then the egg white mixture had to be beaten with mixer till it forms a soft peak...i had to add small bits of butter and beat it well before adding more butter.. in the end i had a rely glossy frosting...wow... i was amazed i did it
I think deco is really not my thing..lol...but overall it was still yummy and the recipe is definately a keeper...i am wondering if i can use the same method to make it lemony? I guess cupcakes arent that evil after all..hehehhee
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