Posted on by Bembum Kitchen

Homemade Doraemon Marshmallow

Hi guys, today we are making these adorable “Homemade Doraemon Marshmallows”.

Sweet, soft, springy, fluffy pillows of deliciousness.
So why bother making Marshmallows at home?
Well, as cliche as this sounds, they really are SO EASY and SO MUCH better than any store-bought Marshmallows.

Store-bought Marshmallows just don’t have that pure, irresistible, Marshmallow flavor or the melt-in-your-mouth fluffiness 😉

Gelatin is very important in making Marshmallows, because it is the setting agent for Marshmallows.
Whisked Egg Whites are sometimes added to Marshmallows.

The whisked egg whites make the Marshmallows extra light and fluffy and a little more manageable, especially if you want to pipe shapes with the Marshmallow

I personally don’t like to add Egg Whites,
I prefer the taste and mouthfeel of Vanilla Marshmallows made without Egg Whites 

Another reason is that Marshmallows made with Egg Whites will not keep for as long.
Since you’ve got Egg Whites in there which can go bad fairly quickly.

Where as regular Vanilla Marshmallows made without Egg Whites will keep for a VERY long time (unless you eat it all right away, of course), and it’s safer for kids and pregnant women too.

Hello… how are you? 🙄 So cute!!

Once you know the ins and outs of making Marshmallows, you can do all sorts of things with it. You can add coloring and flavorings and plenty more.

😘 Happy face☺️

These homemade Marshmallows are the real deal!
I promise you these Marshmallows will be the softest, fluffiest, springiest little pillows of deliciousness you’ve ever had! 
Enjoy Guys!! 🙂

WATCH HOW TO MAKE DORAEMON MARSHMALLOW


HOMEMADE DORAEMON MARSHMALLOWS
Yield: 16 pieces
Active time: 1 hours
Total time: 1 1/2 hours

🍭 INGREDIENTS
10 grams Gelatine powder
80 grams water
220 grams Granulated sugar
60 grams Water
1/2 teaspoon favorite extract
Food colouring (red, blue, black)
Cornstarch

🍭 INSTRUCTIONS

  1. Prepare flat pan, lined with a Greaseproof Baking Paper on top, and then dust generously with a Cornstarch.
  2. To bloom the Gelatine
    Pour the Gelatin into a mixing bowl, add 80 grams Water and mix, then let it stand for a while.
  3. To make the hot Sugar Syrup;
    In a medium sauce pot add the Granulated Sugar and 60 grams Water.
    Pop in a candy thermometer (you don’t have to have this, but it does take the guessout work out of making the Marshmallows).
    Turn up the heat to high, bring it to a rolling boil.
    Note: If you are using candy thermometer, you want to reach 240 degress fahrenheit or the softball stage, but if you don’t have one, just bring it to a rolling boil and let it boil for 1 minute.
  4. Slowly and carefully pour in the hot Sugar Syrup over the soft bloomed Gelatine (be carefull this stuff is super hot and it will definitely burn you if you get it on your skin).
  5. Once you have add in all your Sugar Syrup to the Gelatine, whip the mixture on MEDIUM speed with an electric mixer (don’t whip them to fast, you don’t want too much air bubbles inside).
  6. Add your favorite extract, then whip this for about 8 to 10 minutes. It’s going to get super thick, and fluffy beautiful white Marshmallow like.
  7. Separate the batter into 4 bowls (red, blue, black and white).
    Add the food colouring for each colour (working quickly so the Marshmallow mixture doesn’t set up).
  8. Pour the coloured Marshmallows into the piping bags.
  9. Using a large round tip; squeeze the blue colour Marshmallow to create Doraemon head.
    Then add his round face with white colour Marshmallow.
    Note: Make sure that you give each part a bit time to set before you add other details.
  10. Then using small round tip; add his big round eyes with white colour Marshmallow.
    His red nose reindeer and necklace with red colour Marshmallow.
    His eye balls, big mouth and mustache with black colour Marshmallow.
  11. Once you have already done with all the details, dust the top with more Cornstarch.
    Then Let it stand for about 5-10 minutes.
  12. Carefully scoop out the Marshmallow and place them into the strainer, gently shake to get rid of the starch powder.
  13. Once it’s done, store Marshmallow in an airtight container or plastic bag.


NOTES

  1. Piping Marshmallow can be tricky, when the Marshmallow is too firm it will hard to squeeze, and if it too soft it will more deflate.
    So you need to find the right temperature.
  2. Actually you can reheat the Marshmallow batter when it gets hard, reheat it in the microwave or in a double boiler for a few seconds.
    Please note, even if you can reheat it, you only can do it in short amount of time, because when the marshmallow have already set up, the consistency will be more sticky then before, so it will hard to pipe.
    So the best way is to working fast, pipe it as soon as possible.
  3. Store homemade Marshmallows in an airtight container on the counter for up to a month.
    I recommend layering them with Parchment Paper, just in case they stick together.
    These will last for 3-4 weeks at room temperature.
Posted on by Bembum Kitchen

Detective Pikachu Mini Donuts

Hellooo friends and welcome back!! Today we are making some cute “Detective Pikachu Mini Donuts”. The beloved Pokémon mascot has fallen into a bit of a cuteness slump this week. The movie for Detective Pikachu hit the cinema, people are sort of losing their minds over this movie, and while almost none of it makes any sense to me, I am absolutely in love with the enthusiasm. 😀

I know next to nothing about Pokemon at all. I’ve never seen an episode of the animated series and I’ve never played a dedicated Pokemon video game. I just saw the movie and thought that these are very cool donuts that fans of Pokemon will love 😛

These Devil’s Food Mini Donuts are made with cocoa powder, instant espresso granules and brown sugar to ensure they stay dark and devilish. Baked Donuts are really moist, incredibly soft, airy and melt-in-you-mouth.

These mini baked donuts are a style of cake donuts that are baked instead of fried. This keeps the donuts soft and tender and they are much easier to make than frying! 
It doesn’t matter if you spell them “doughnuts” or “donuts”, homemade donuts are a fun and tasty do-it-yourself project.

There are quite a few processes in the making of these donuts, but I’m not going to apologize as they are more than worth it! 🙂 Enjoy Guys!!!

DETECTIVE PIKACHU MINI DONUTS
Yield: 7 pieces
Active time: 1 hours
Total times: 2 hours

INGREDIENTS

  • 35 grams All-purpose flour
  • 8 grams Cocoa powder
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Instant espresso granules
  • A pinch of Salt
  • 15 grams Eggs
  • 13 grams Granulated sugar
  • 13 grams Brown sugar
  • 45 grams Milk
  • 1/2 tablespoon Vegetable oil
  • 1/2 tablespoon Sour cream
  • 1/8 teaspoon Vanilla extract
  • Rice Crackers
  • Candy Melts (Yellow, Dark Brown, White, Red and Light Brown)

INSTRUCTIONS
Lightning Tails:

  1. To create Pikachu lightning tails (using the printed template or hand sketch), place the tails template in a pan. Then place a new clean piece of wax paper on top to pipe candy coating on.
  2. Melt some yellow and brown candy melts. If your candy melts is too thick, you can add a little bit of shortening or what is called EZ thin by Wilton.
  3. Pipe the tails follow video instructions.
  4. Place the tails in the freezer for several minutes to dry. Set aside.

Donuts Batter:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease donuts pan with vegetable oil.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, instant espresso and salt. Set aside.
  4. For the wet ingredients; in a medium bowl whisk together eggs, granulated sugar and brown sugar. Then add milk, oil, sour cream and vanilla extract. Mixing until throughly combined.
  5. Gently stir in the wet ingredients to the flour mixture, stirring until there are no lumps.
  6. Transfer the batter to a large pastry bag (a Ziploc bag would work here too). You also can scoop it in to the pan if you don’t have pastry or a Ziploc bag.
  7. Carefully fill each donut indentation 3/4 full.
  8. Bake for about 7-9 minutes or until toothpick inserted into a donut comes out clean.
  9. Remove it from the pan, transfer to a cooling rack and let cool completely.

Assembly:

  1. To add his ears, take a rice crackers and then grab the sharper end of the crackers and just poke that into the donut (make 2 holes for each donut to place the ears). Then dip your cracker into some melted yellow candy melts and stick it into the donut. Let it dry.
  2. After the ears dry and set hard, dip the donuts into the melted yellow candy melts, shake off the excess. Shake the donut to get it nice and smooth. Set aside to dry.
  3. Melt some dark chocolate colour candy melts, dip 1/3 top part of the ears to create the little brown tips on his ears.
  4. Using toothpick, dot some melted dark chocolate candy melts to create his eyeballs. And before eyeballs sets, add on little white candy melts for the eyes sprinkles.
  5. Then add on his nose, and his happy little mouth with some melted dark chocolate candy melts.
  6. Then to create his cheeks, dot those on with some melted red candy melts.
  7. Using a melted light brown candy melts create his body mark at the back.
  8. Carve a bit strip at the back to place his tail. Then carefully attach the tail to the body with some melted yellow candy melts.
  9. For the hat, add some melted chocolate in the center of the dark chocolate button, then stick the chocolate button onto his head.

NOTES

  1. You can double or triple the recipe If you want to make bigger or normal size donuts. Just make sure to adjust the baking time if you want to make the bigger version. Don’t overbake cause it will result a dry donuts.
  2. You can also use your doughnut maker to make it. Follow machine instructions.



Posted on by Bembum Kitchen · 2 Comments

Sumikko Gurashi Meringue Cookies

Hellooo friends and welcome back!! Today we are making some adorable “Sumikko Gurashi Meringue Cookies” perfect for anyone who’s a fan of this Japan cute animal characters 🙂

The main Sumikko characters are Shirokuma – a polar bear who dislikes the cold; Penguin – who is unsure of being a penguin; Tonkatsu – a piece of leftover pork cutlet; Neko – a timid and anxious cat; and Tokage – a dinosaur who pretends to be a lizard.

Anyway, we are gonna make 4 of them today ; Shirokuma, Penguin, Neko and Tokage.

These cookies are almost too pretty to eat. If you’ve never had one, meringues are light, airy cookies with crisp and chewy interiors. They are not only so adorable, but can floating in your coffee too 😛 .

I’m sharing a classic vanilla meringue recipe today (with notes on how to add your own different flavors!), and the taste always reminds me of marshmallow 😍.

The technique takes a little bit of practice, and a long time in the oven, but I’ll walk you through the steps in the recipe so that you can make your own perfect meringues! Enjoy!!!

SUMIKKO GURASHI MERINGUE COOKIES
Yield: 16 pieces
Active time: 1 hours
Total time: 3 hours

INGREDIENTS

  • 130 grams Egg whites
  • 260 grams Icing sugar
  • 1 teaspoon vanilla extract
  • Food colouring pink, blue, green, yellow, brown, black
  • Vodka (for painting the final details)


INSTRUCTIONS

  1. In a large bowl, place the egg whites and the icing sugar. Mix until well combined.
  2. Once that is all combined, place the bowl over boiling water on the stove. Whisk vigorously until sugar dissolved and there are no more sugar granules visible. Remove from heat.
  3. Using hand or stand mixer, beat on medium high until egg whites become bright white but still runny.
  4. Add in vanilla extract, Then beat on medium high to stiff peaks. This process will take for about 8-10 minutes.
    *You may substitute it with any extracts. If I’m adding a different flavor, I usually still keep the vanilla but cut it down to 1/2 teaspoon, then add 1/4-1/2 teaspoon of the other extract.
    Be careful as some extracts (like Peppermint) are very strong, make sure that you don’t add in too much!
  5. Separate the batter in a few small bowl, Add in food coloring to the color for each character.

    These information is for your guidance of what colour you will need for all the characters and details.

    FOR BODY (big round tip):
    White (Shirokuma head), Soft blue (Tokage head), Soft Yellow (Neko head), Soft Green (Penguin head).

    FOR DETAILS (small round tip):
    White (ears, hands for Shirokuma and nose for Neko), Soft blue (hands and fins for Tokage), Soft yellow (ears and hands for Neko), Soft green (hands for Penguin), Soft pink (ears for Shirokuma, Brown (nose for Shirokuma), Yellow (mouth for Penguin) .
  6. Load the meringue batter into a pastry bag fitted with a round tip and a ziplock bag works too.
  7. Line the baking tray with a parchment paper.
  8. Then to pipe the meringue, start out by creating a round shape for each character (4 pieces for each character). And then adding other details.
  9. Bake these off in the preheated 180° F (80° C) oven for about 2 hours.
  10. Once the meringue have come out from the oven, let it cool completely on the cooling rack.
  11. Create the final details. I used Americolor food gel colouring mixed with vodka (rhum or lemon or vanilla extract will works too), or you can use food decorating pen or edible pen.
    * The purpose of adding vodka in the food colouring actually is to thinning and lighten the colour. I am using alcohol like vodka because it evaporates and dry quickly.


NOTES:

  1. This recipe is so easy to remember. If you want to double or triple the recipe, just remember that the amount of the icing sugar is always twice as the egg whites.
  2. Make sure that the bowl and beater that you are using to beat your meringue is completely grease and moisture free. Any moisture can ruin your meringues.
  3. Crack your eggs in a separate bowl when separating the whites. Even a tiny bit of yolk can also ruin your meringues, so crack each egg in a small bowl before adding it to the bowl that you will be mixing the meringue batter in.
  4. Do not whisk the meringue on high speed with an electric mixer. This will form an airy foam with lots of large air bubbles. When baked, these large masses of air have a greater ability to expand than smaller air bubbles, causing the mixture to rise, spread and crack unevenly.
  5. Don’t stop until you get stiff peaks.  The batter will take several minutes, at least, of beating to achieve stiff peaks, but keep going.  It will increase in volume and be very thick and glossy — that’s what you’re looking for!
  6. Don’t over-beat your batter, either! Once you hit stiff peaks, stop!  You can stir in your extract and any food coloring at this point, but don’t push it because over-beating the batter is just as bad as not beating it enough.
  7. Do not bake it at too high temperature. The intense heat will cause the air bubbles to expand more efficiently, causing the mixture to rise, spread and crack.
  8. You can store the meringues at room temperature in an airtight container for up to 3 weeks. Line parchment paper between each layer of meringues.

Posted on by Bembum Kitchen

Mini Rainbow Donuts

Hellloooo there and welcome back!! Today we are making these “Mini Rainbow Donuts”. These cute, buttery, tender donuts are baked then iced with vanilla icing and chocolate sprinkles and they’ll leave everyone craving more! Easy to make and no frying mess here.

I finally bought a couple of mini doughnut pans, coz they are so cute… I really couldn’t resist it :'(

These mini donuts are amazing for days when it seems like you don’t have enough time to do anything. It takes more time to preheat the oven than it does to make the batter.

 Doughnuts are usually fried, not baked at our local doughnut shop. This recipe however bakes just as delicious that those fried doughnuts. Of course clean up is far easier and minus the calories too. Unlike the typical fried donuts, these baked ones stay fresh longer. I hope you like it too! 😉

MINI RAINBOW DONUTS
Yield: 12 pieces
Active time: 30 minutes
Total time: 1 hours

INGREDIENTS
Batter:

  • 35 grams Eggs
  • 60 grams Milk
  • 10 grams Unsalted butter (melted)
  • 2/3 teaspoon Vanilla extract (optional)
  • 90 grams All-purpose flour
  • 50 grams Granulated sugar
  • 1/3 teaspoon Baking powder
  • 1/3 teaspoon Baking soda
  • 1/6 teaspoon Salt

Icing:

  • 90 grams Icing sugar
  • 1/2 teaspoon Vanilla extract (optional)
  • 1 1/2 teaspoons Milk
  • Coloured chocolate sprinkles (optional)

INSTRUCTIONS
Batter:

  1. Preheat oven to 325 degrees Fahrenheit. Grease the pan with vegetable oil or butter.
  2. In a large bowl, mix vanilla, eggs, milk, and butter. Set aside.
  3. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix until just combined. Separate batter into 3 bowls.
  4. Color one bowl pink, one blue, and one yellow. Put each color of batter into a piping bag.
  5. Follow video instructions on how to marble the colors together in a greased donut pan. Fill each pan with three colours alternately for about three quarters (3/4) full.
  6. Bake for about 7-9 minutes or until toothpick inserted to a donut comes out clean, then allow to cool completely.

Icing:

  1. Combine all of the ingredients, mix until smooth.
    **Dip the donuts into the glaze then shake off the excess. Sprinkle with some coloured chocolate sprinkles.

NOTES

  1. You can double or triple the recipe If you want to make bigger or normal size donuts. Just make sure to adjust the baking time if you want to make the bigger version. Don’t overbake cause it will result a dry donuts.
  2. You can also use your doughnut maker to make it. Follow machine instructions.

Posted on by Bembum Kitchen

Cinnamon Swirl Mug Cake

Hi Guys!!! Today we are making this “Cinnamon Swirl Mug Cake” . You know when you need just a little sweetness to get you through the day? This Mug Cake is sure to satisfy that sweet tooth! This Cinnamon Mug Cake is like a short cut cinnamon roll with no kneading, no rising, and no rolling required!

I am excited to try many different types of mug cakes now that I have discovered how awesome they are and how quickly they come together. This isn’t spongy in texture like lots of other mug cakes out there. This cake is surprisingly moist, it has every flavor of a cinnamon roll.

My family loves cinnamon rolls and I knew this mug cake would be a great one to try. Just top it off with the simple glaze and enjoy these warm cake right out of the microwave! 😛

2 MINUTES CINNAMON SWIRL MUG CAKE
Yield: 1 cup mug cake (7 Oz.)
Active time: 1 minute
Total time: 2 minutes

INGREDIENTS
Cinnamon Butter Swirl:

  • 1/2 tablepoon Unsalted butter (melted)
  • 1 teaspoon Brown sugar
  • 1/2 teaspoon Cinnamon powder

Mug Cake Batter:

  • 4 tablespoons All-purpose flour
  • 1 tablespoon Brown sugar
  • 1/4 teaspoon Baking powder
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Cinnamon powder
  • 1/2 tablespoon Unsalted butter (melted)
  • 2 tablespoons Milk

Icing:

  • 2 tablespoons Powdered sugar
  • 1/2 teaspoon Milk

INSTRUCTIONS

  1. For the cinnamon butter swirl: In a small bowl or mug, melt the butter (about 15 seconds in the microwave). Stir the brown sugar and cinnamon into the melted butter, set aside.
  2. For the batter: In a small mug (I use 8.5 Oz. coffee mug in the recipe), stir together the dry ingredients; flour, brown sugar, baking powder, salt and cinnamon. Then Add the melted butter and milk into it and stir until a thick batter forms.
  3. Drizzle the cinnamon butter swirl over the mug cake batter, then gently fold them together until they are only about half mixed. There should be thick ribbons of the cinnamon butter swirl throughout the batter.
  4. Microwave the mug cake for 50-60 seconds (1000 watt).The mug cake will create quite a bit of steam as it cooks, so don’t be alarmed. Let the mug cake cool for 1-2 minutes.
  5. While the mug cake is cooling, stir together the powdered sugar and milk for the icing.
  6. Drizzle the icing over the mug cake and enjoy while it is still warm.

NOTE
Microwave power varies slightly, so you may want to experiment with the cooking time, give or take 5-10 seconds. One minute is a good place to start.

Posted on by Bembum Kitchen

The Best Chocolate Chip Cookies

Hellooo there and welcome back!!! Today I have Everybody’s FAVORITE recipe to share 😉 This is the best “Chocolate Chip Cookie” recipe ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!

These are everything a chocolate chip cookie should be. Crispy outside chewy inside, simple to make, and yield thick beautiful cookies that are golden brown and crisp at the edges, while remaining gooey at the center.

Full of sweet butterscotch & chocolate flavors, exactly how a chocolate chip cookie should taste! I’ve already made this recipe many times and have the dough in my freezer for when the craving strikes 😛 .

No special ingredients, equipment, or skills needed! Easy everyday delightful chocolate chip cookie recipe. I think you’ll love this one. Enjoy!!!

CHOCOLATE CHIP COOKIES
Yield: 12 pieces
Active time: 30 minutes
Total time: 2 hours

INGREDIENTS

  • 60 grams Unsalted butter
  • 50 grams Brown sugar
  • 50 grams Granulated sugar
  • 25 grams Eggs
  • 1/2 teaspoon Vanilla extract (optional)
  • 95 grams All-purpose flour
  • 1/2 tablespoon Cornstarch
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 90 grams Dark chocolate chips
  • 50 grams lightly toasted, coarsely chopped Walnuts/ Pecans/ Almonds (optional)

INSTRUCTIONS

  1. Using spatula, cream the butter with the brown sugar and granulated sugar until light and creamy. Then beat in the egg and the vanilla extract.
  2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Then stir in the chocolate chips and nuts (if using), mix until well combined.
  3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 tablespoons), shape them into a ball and place onto a parchment lined baking tray or a plate.
  4. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
  5. If you want to bake it immediately, preheat the oven to 325ºF, arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies.
  6. Bake for 15-18 minutes, until browned around the edges.
  7. Cool the cookies on the baking tray.

NOTES

If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.

Posted on by Bembum Kitchen

2 Minutes Microwave Chocolate Mug Cake

Hellooo everyone and welcome back!! I hope you’re all doing well! Today we are making “2 Minutes Microwave Chocolate Mug Cake”. Look how fluffy that cake is! 

This chocolate mug cake recipe has no eggs, very moist and chocolaty… it is one of the easiest dessert recipes you’ll ever make and you’ll never make another mug cake again after you try my recipe! 🙂

When you get that late night craving? Or want a small batch dessert (and not whip out a giant baking pan to make brownies to nip that craving)? This chocolate mug cake IS FOR YOU!!

Speaking of the mug: the batter will rise quite a bit so you want to have a decent amount of space left in the mug or else the batter will spill over the sides. I tested this with quite a few different mugs and discovered that you want at least 1 inch between the batter and the top of the mug. Enjoy!!!

2 MINUTES MICROWAVE CHOCOLATE MUG CAKE
Yield: 1 cup mug cake (7 Oz.)
Active time: 1 minute
Total time: 2 minutes

INGREDIENTS

  • 2 tablespoons All-purpose flour
  • 1 tablespoon Cocoa powder
  • 2 teaspoons Granulated sugar
  • 1/4 teaspoon Baking powder
  • A pinch of Salt
  • 1 tablespoon Vegetable oil
  • 2 tablespoons Milk
  • 1 tablespoon Chocolate chips (optional)

INSTRUCTIONS

  1. Prepare your favorite mug and measuring spoon (I use 8.5 Oz. coffee mug in the recipe).
  2. In your mug, stir together the dry ingredients (flour, cocoa powder, sugar, baking powder, and a pinch of salt). Make sure there are no clumps.
  3. Then add in the vegetable oil and milk, mix until the mixture is smooth.
  4. Drop a tablespoon of chocolate chips.
  5. Microwave on high (1000 watt) for one minute.

NOTES

  • Microwave power varies slightly, so you may want to experiment with the cooking time, give or take 5-10 seconds. One minute is a good place to start.
  • If you feel that chocolate chips is kinda boring, there are also a lot of variations for the fillings combination. Instead of chocolate chips, you can drop a tablespoon of peanut butter, nuttela, jam, or caramel sauce into the center and push it down into the batter, then microwave it.

Posted on by Bembum Kitchen

Lemon Blueberry Cake

Helloo Guyss!!! Today I’m sharing a “Lemon Blueberry Cake”. The layers of moist lemon cake are loaded with sweet blueberries.

These cake is wonderfully soft and moist infused with beautiful natural bright fresh lemon flavor, with juicy pops of bright blueberry and the luscious creaminess of lemon creamcheese frosting, it’s really makes a fantastic centerpiece for any dessert table :).

The cake is light, lemony, and bursting with fresh blueberries! It’s not too sweet and not too tangy, but just right.

I drizzle the cake with some frostings and blueberries before serving and it is the perfect finishing touch! This cake just makes me happy 😀 I hope you love it as much as I do! Enjoy!!!

LEMON BLUEBERRY CAKE
Yield: 10 pieces
Active times: 45 minutes
Total time: 1 1/2 hours

INGREDIENTS
Cakes:

  • 113 grams Unsalted butter (softened to room temperature)
  • 175 grams Granulated sugar
  • 1/2 tablespoon Fresh lemon zest
  • 2 large Eggs (100 grams), room temperature
  • 1 teaspoons Vanilla extract (optional)
  • 175 grams All-purpose flour
  • 1 teaspoon Baking powder
  • 1/8 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 120 grams Buttermilk (storebought or homemade)
  • 60 grams Fresh lemon juice (from about 1 1/2 lemons)
  • 1 cups (6 ounces) Fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoons All-purpose flour

Lemon Cream Cheese Frosting:

  • 90 grams Cream cheese
  • 30 grams Unsalted butter
  • 128 grams Icing Sugar
  • 1/2 teaspoon Lemon zest
  • 1/4 tablespoon Lemon juice

INSTRUCTIONS
Cakes:

  1. Preheat the oven to 350 degrees. Coat pan with nonstick cooking spray. Set aside.
  2. In a separate bowl, whisk together the flour, baking powder, soda and salt. Set aside.
  3. In another bowl, toss the blueberries with the 1 tablespoons flour. Set aside.
  4. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step). Then add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
  5. Stir the dry mixture (flour mixture) into the wet ingredients (butter mixture) and mix on low speed until just combined and a few dry streaks remain. Then add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
  6. Finally add the blueberries to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
  7. Scoop the batter evenly in the prepared cupcake pan and bake for 15-20 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
  8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.

Lemon Cream Cheese Frosting:

  1. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Then add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes.
  2. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Garnish with blueberries and lemon slices, if desired.

NOTES
This cake, once frosted, lasts very well in the refrigerator for several days (I’ve made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

Posted on by Bembum Kitchen · 1 Comment

Soft Moist Fluffy Banana Bread | Banana Muffins

Am I a little old–fashioned? Maybe! Not because it just seemed a little too boring 😀 but honestly I didn’t think anyone needs another banana bread recipe and I just adore it :oops:.

I know everyone has their own go-to banana bread recipe but seriously, this recipe is everything you want in banana bread. It’s moist, fluffy, full of flavor and it’s also freeze well.
What I love about this recipe is that you can just whip it up in minutes. There is no mixer required just mix the wet and dry ingredients separately, then combine and bake – easy peasy.

Whether you enjoy this healthy banana bread for a breakfast treat or with a cup of coffee as an afternoon snack – I think you’ll find that it’s tasty and comforting ;). Enjoy!!!

SOFT MOIST FLUFFY BANANA BREAD | BANANA MUFFINS
Yield: One 8×4 -inch loaf pan/ 6 standard muffins
Active time: 15 minutes
Total times: 1 hour

INGREDIENTS

  • 200 grams Bananas (mashed)
  • 123 grams All-purpose flour
  • 2/3 teaspoon Baking soda
  • 1/6 teaspoon Salt
  • 1/3 teaspoon Cinnamon powder
  • 90 grams Granulated sugar (you can reduce to 60 grams if you prefer less sweet)
  • 67 grams Eggs
  • 67 grams Vegetable oil
  • 2/3 teaspoons Vanilla extract (optional)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F.
  2. Grease and flour a 8X4-inch loaf pan.
  3. Combine flour, baking soda, salt and cinnamon powder, set aside.
  4. In a large bowl, whisk together the sugar, eggs and oil.
  5. Pour dry ingredients to wet ingredients; stir just until dry ingredients are moistened. Then add the mashed bananas, mix well. Do not over mix, because that would result in tough dry bread.
  6. Spread the batter evenly in the prepared pan. Place some banana and almond slices on top of the batter (optional).
  7. Bake for 40-45 minutes until toothpick inserted in the center of the loaf comes out clean.
  8. Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely.
  9. Store covered at room temperature (the bread also freezes great).

NOTES

  • This recipe can produce 6 standard Banana Muffins.
    Place cupcakes paper inside the pan. When filling your cupcake cases, only pour the batter until it is two thirds full. Overfilling leads to overflowing, so always leave some rising room for your muffins. Place banana and almond slices on top of the batter (optional), then bake for 30-35 minutes of until toothpick inserted in the center comes out clean.
    Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely.
  • It will keep well (in an airtight container) for about 1 days in room temperature, 1 week in the fridge and 2-4 months in the freezer
  • To defrost the loaf from the freezer, unwrap it and put it on a wire rack at room temperature for 3-4 hours, then store in an airtight container.
  • You also can use microwave to defrost it. Arrange the bread slices on a microwave-safe plate, then microwave the bread on high power for 10 seconds at a time until it is soft and warm.
  • Or you can instead defrost your bread by placing it into a toaster oven. Take the bread out of the plastic and let it thaw in the fridge until it is no longer frozen (overnight for a loaf, and 2 to 3 hours for individual slices). Heat your oven to 380 degrees F and ‘refresh’ the bread for 3 to 5 minutes

Posted on by Bembum Kitchen

Bakery Pan Grease

Helloooo there! Today we are making this “Bakery Pan Grease” I know this recipe sound not important, but this cake pan release paste has changed my life.

I use to hate when just the edge of a cake would stick to the inside of the pan and I would have to take extra care to cover up that piece of the cake with frosting. Now all the edges are smooth, which makes my frosting job a lot easier. No more cakes sticking to pans!  YAY! 😉

You can make this recipe in bulk and keep just a cup or two out at room temperature for easy spreading any time.

Go ahead and pull out the mixer. It will take you five minutes to whip together the ingredients and store it in a tupperware. Enjoy!!!

BAKERY PAN GREASE
Yield: 1 cup
Active times: 5 minutes
Total time: 10 minutes

INGREDIENTS

  • 60 grams Vegetable oil
  • 113 grams Solid vegetable shortening
  • 65 grams All-purpose flour

INSTRUCTIONS
Mix all together in your mixer (or hand held mixer will work too) until it is all smooth and incorporated.

NOTES

  • Store at room temperature for up to 2 weeks.
  • Refrigerate for 5 months
  • Freeze for 1 year