Headhunterz Recipe Corner - Wannabe Chef's Santarina Cuppies (Red Velvet Cup Cakes)

It has been long since I last updated my blog, and here I am today with a simple to follow Red Velvet Cup Cake recipe @ Santarina Cuppies.. Idea for Christmas perhaps.

Now, I have baked the cuppies myself on several occasions with a consistent result in terms of taste, texture and quality. This recipe is easy to follow and the end result is a moist, sweet, chocolaty, red, filling, delicious and soft textured cuppies.

To begin with, you will need the following ingredients which yields 36 Santarina Cuppies:


230g Butter (Buttercup brand)
3 Cups Sugar
4 Eggs (Large or Grade A)
2 Cups Buttermilk (alternative method below)
60ml Red Food Coloring (Star Brand)
10ml Vanilla Essence (Star Brand)
3 Tsp. Baking Soda
2 Tbsp. Vinegar (Heinz)
4 Cups All purpose flour
60g Cocoa Powder
2 Tsp. Salt



10 Easy to follow directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease muffin pans or line with paper baking cups.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Mix in the eggs, buttermilk, red food coloring and vanilla.
5. Stir in the baking soda and vinegar.
6. Combine the flour, cocoa powder, salt and stir into the batter just until blended.
7. Spoon the batter into the prepared cups, dividing evenly.
8. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes.
9. Cool in the pan set over a wire rack.
10. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Simple isn't it? Now, do try it out and don't forget to leave your comments :)

p/s: The frosting used is Cream Cheese frosting.

Buttermilk Substitute:
2 Cups Fresh Milk
2 Tbsp. Lemon Juice or White Vinegar

1. Combine the milk and lemon juice / vinegar
2. Let it stand for 5 - 10 minutes

Headhunter's Recipe Corner - Kam Heong Chicken

Now, here's my second recipe I tried last night - Wannabe Chef's Kam Heong Chicken. "Kam Heong" literally means "Golden Fragrance". As per the meaning of Kam Cheong, the fragrance has a spicy yet, unique profusions of mouth watering smells from the key ingredients. The Kam Heong sauce is made out of dried prawns, oyster sauce, soy sauce, curry powder, corn flour and heaps of curry leafs! It is a very simple dish to prepare and is absolutely delicious. Now, this may not apply to those who don't like dried prawns though :) But if you would like to try out something new apart from the usual dishes at home, then this is a must try! It is indeed a popular dish in Malaysia. The same recipe can be used for crabs, fish, prawns, frog, or even fried rice. I loved the taste and so did those who tried it last night. It goes well with plain rice or just like that.

Well, take a look at the image below & look at how tasty it looks like. Mouth watering I believe? 

I meant the Kam Heong Chicken! :)

Kam Heong Chicken

Ingredients:
1/2 Chicken, cut into pieces
200ml water
 

Marinade:

 2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp corn flour
2 tbsp sesame seed oil

Ingredients for Kam Heong Sauce:

80g chopped dried prawns, soaked in water for 10 mins
2 tbsp chopped garlic
8 shallots, chopped
1/2 bowl curry leaves
6 bird's eye chillies (cili padi), chopped
3 tbsp oil

 

Seasoning:
2 tbsp curry powder
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp little dark soy sauce
 

Method:
Mix chicken with marinade & leave for 30 mins in the refrigerator.
Deep fry the chicken in hot oil till golden brown.
Heat 3 tbsp oil and saute the dried prawns, chopped garlic and shallots till fragrant.
Add in curry leaves & chopped chilies, seasoning mix & stir fry until aromatic.
Add in fried chicken pieces, water & stir well.
Cook until the gravy is thick. Dish up & serve hot & enjoy :)

More pictures below:

Preparing the chicken

Marinating Chicken

Chopping Dried Prawns

Chopped Dried Prawns

Preparing the Kam Heong Sauce

Kam Heong Sauce

The Ingredients

Wannabe Chef in Action :)