So I was on a break... and it was true... I baked

Fabes & Roshan went on and on about me baking cupcakes during my recent 'break'. You see, in radio, once in a while, you've got to break away from the craziness on air and do something that's more calm... something that not everyone does or at least something that you wouldn't do on a daily basis...

The opportunity came when Stella went on a sudden cupcake craze and decide to bake some cupcakes. Let me repeat... it was Stella who got REALLY excited... and got me into the excitement as well :)

So off we went to this bakery place in Puchong where you can find literally ANYTHING & EVERYTHING when it comes to baking. You want flour, they have flour, you want cups, they have cups, you want sugar, they have sugar, you want caster sugar, they have caster sugar... okay, you get the idea...

Problem was this, we had NO recipe. What to do? Logged on to the net, did a couple of searches and VOILA! Cupcakes were born!


And it bloomed...


Cooling it down before decorating it



The finished product :)

Ahh... wasn't that bad and it didn't taste bad... in fact it tasted REALLY GOOD Ole' Chap... put in some tea and it's a PERFECT AFTERNOON, LUNCH, DINNER, SUPPER, BREAKFAST companion :)

Want the recipe? Can...

Taken from CooksRecipes.com

Cake Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
4 large eggs
1 tablespoon vanilla extract
1 cup milk

Frosting Ingredients

3/4 cup butter or margarine, softened
6 cups powdered sugar
1/8 teaspoon salt
1/3 cup fat-free half-and-half
1 teaspoon vanilla extract
2 tablespoons light corn syrup

1. Heat oven to 350°F. Line cupcake pans with paper liners. Set aside.
2. Stir together flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.
3. Beat sugar and 3/4 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 tablespoon vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition, just until mixed.
4. Divide batter evenly among cupcake cups.
5. Bake for 23 to 28 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes; remove cupcakes from pans. Cool completely.
6. Beat 3/4 cup butter in large bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, scraping bowl often, until well mixed. Stir in corn syrup. Frost cupcakes.

Makes 24 cupcakes.

Enjoy.... Muahahhahaha... muahahahahha...