Yuzu Raspberry Madeleines

Apart from cookies, muffins and cupcakes, I consider madeleines to be one of the easier sweet treats to bake. The ingredients can be commonly found in the supermarket and if you bake often, they form the basic ones that you should have in your pantry. Madeleines happen to be Faith’s favourite treats and she asked for them the other day. My response?

“You have to work for it.” By that, I mean she had to help out in the baking process. 😉


You know I like Yuzu and I thought of pairing Yuzu flavour with raspberries. Faith doesn’t like to eat the fruit but I can certainly hide them in the madeleines, yes? And our little helpers could definitely crack eggs, sift flour, pour the batter into the baking tray and inserting the raspberries into the batter in each mould. Let them help!

Ingredients:
3 eggs
110g raw sugar
50ml organic soy milk
175g all purpose flour/organic unbleached flour
1 1/2tsp baking powder
200g melted butter
1/2 tbsp Yuzu tea syrup

(yields 20 madeleines)

1. Preheat the oven to 230C. If you are using a metal madeleine tray, lightly butter and flour the tray.

2. Sift the flour and baking powder. Beat the eggs in a large bowl and whisk in the sugar and milk until well combined. Whisk in the sifted flour and baking powder until the batter is smooth, but don’t over-work the mixture as this will develop gluten in the flour and toughen the madeleines. Add in the yuzu  tea syrup and whisk in the melted butter.

3. Fill each scallop-shaped mould of the tray to half or at most 2/3 full. Insert a raspberry into each individual mould.

4. Bake for 8 minutes in the oven or until golden brown. You may want to turn the tray 180 degrees halfway through the baking.

The madeleines are good eaten on the day itself though they are good eaten the next day too.

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Strawberry butter cupcakes

This week had been rather relaxing in the sense that I could bake in peace during the three hours that I have when the little one was in school. Since I had guests coming over, I decided to make some cupcakes andfrost them using dual colors/tones.

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This is a simple butter cupcakes which I have added strawberry paste to. After they were baked, I inserted a little strawberry jam into the cupcakes before frosting them with Italian meringue buttercream, the one buttercream I would use because it can withstand our tropical heat. 🙂

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To create the dual colors, I filled one piping bag with the buttercream and the other bag with buttercream that has red added to it. I didn’t really want red and pink suits me fine. Place the two piping bags into another bigger piping bag with Wilton piping tip 1A and squeeze. The colors will come out well.

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Strawberry butter cupcakes (yields 20 regular cupcakes)

6 egg yolks

5 egg whites

250g unsalted butter

230g self-raising flour

180g caster sugar

1/2 tsp baking powder

1/2tsp to 1tsp strawberry paste

:: Preheat oven to 170C.

:: Cream the butter and sugar until light and fluffy and add in the strawberry paste. Cream and then set aside.

:: In another bowl, whisk the egg whites until soft peaks are formed. Then add in the egg yolks one at a time. Continue beating for another 3 minutes on medium-high.

:: Reduce the speed to medium and add in the butter mixture. Beat until well combined.

:: Reduce the mixer speed to low and add in the flour and baking powder. Beat until well-combined. Don’t over eat.

:: Fill each each cupcake liner till 2/3 full and bake for about 18-20 minutes (depending on your oven).

:: The cupcakes are done when a toothpick inserted comes out clean or when the cupcake springs back when you use your finger to press it lightly.

:: Allow the cupcakes to stay in the cupcake tray for a few minutes before taking them out onto the cooling rack .

Timeout for baking and a madeleine recipe

I have been baking cakes for friends for about a year now and looking back, I’m glad to be given the opportunity to do so.

I’m thankful to friends who trust in me enough to ask for celebration cakes from me. Truly, it has been a humbling and enriching experience.

The last two weeks have been really hectic and I’ve reached the point of exhaustion. Sometimes I wish my cakes could taste a little better and that I could be more adventurous in terms of flavour. Alas, I have no time to experiment with recipes. There are household chores to do, meals to prepare, lessons to teach the little one, classes to teach and the list goes on. So to be honest, what has begun as a love for me -baking – has turned out to be a chore in recent times. I have to stop. To take a break from baking for others and go back to baking for leisure, for my family. The husband has complained that he doesn’t get to eat any of the baked goods nowadays. ;p

With these final cakes for the season, I will have to bid farewell for a while to baking cakes for friends so that I can resume my home-based culinary lessons which I have started since the days in Boston.

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Vanilla sponge cake with chocolate ganache

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Vanilla sponge cake with IMBC, topped with edible image and meringue border

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Vanilla sponge cake with IMBC, topped with edible image

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A simple yuzu sponge cake with IMBC for a 1YO boy

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 I will still make figurines during this period since I need to continue to hone my skills in that area. But more importantly, I want to take time to improve on my baking skills and continue to learn the science of it.

For a start, here’s a recipe for madeleines – scallop-shaped cakes that epitomise classic French patisserie. They are easy to make and are best eaten fresh from the oven. All you need is a stiff metal whisk. Simple?

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(Adapted from Perfecting Patisserie by Dr Tim Kinnaird)
Ingredients:

3 eggs
120g caster sugar
50ml milk
175g all purpose flour/unbleached flour for a healthier version 😉
1 1/2tsp baking powder
200g melted butter

(yields 22 big ones)

1. Preheat the oven to 230C. If you are using a metal madeleine tray, lightly butter and flour the tray. I use both silicon madeleine tray and the metal one.

2. Beat the eggs in a large bowl and whisk in the sugar and milk until well combined. Whisk in the flour and baking powder until the batter is smooth, but don’t over-work the mixture as this will develop gluten in the flour and toughen the madeleines. Whisk in the melted butter.

3. Fill each scallop-shaped mould of the tray to half or at most 2/3 full.

4. Bake for 8 minutes in the oven or until golden brown. You may want to turn the tray 180 degrees halfway through the baking.

For variation, I added yuzu concentrate to a batch (I took out one portion) and green tea to another batch before baking.

Enjoy! 😉