The Perfect Cupcake Recipes

Chocolate cupcake recipe and frosting adapted from cupcakeproject.com

Vanilla cupcake recipe and frosting adapted from cupcakeproject.com

Chocolate Zucchini Cake

Recipe adapted from cookingwithalia.com

Ingredients:
1 Zucchini (about 250g), grated
2 large eggs
150g granulated sugar
1 tsp vanilla extract
1/2 cup vegetable oil
160g all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
30g unsweetened cocoa powder
2/3 cup of dark chocolate (min 50% cacao), cut or break into small chunks
Powdered sugar for garnish (optional)

• Prepare a 23 x 13 cm or 9 inches loaf pan, lightly butter it and line the pan with a parchment paper. Preheat oven to 180 ˚C.
• In a mixing bowl combine eggs and sugar, beat them until pale and fluffy. Add in the vanilla extract and vegetable oil, mix for about a minute or so just until well combined. Set aside.
• In a large bowl combine the flour, baking soda, baking powder, salt, cocoa powder and sift them over the egg mixture. With your spatula mix them until well combined. And then add the zucchini and chocolate chunks, stir to combine.
• Pour the batter into the prepared loaf pan, bake it for about 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Let it cool before serving. Sift an even layer of powdered sugar over the cake (optional).

Note: If you use dark chocolate with more than 50% cacao content, i suggest to add the amount of sugar between 20 to 30 grams.

Bulgogi (Korean Beef BBQ)

Ingredients:

500g beef loin, thinly cut and don't forget to pound each slice of beef lightly to tenderise it

Cooking oil

1 stalks spring onion for garnish, sliced

1/2 tsp toasted sesame seeds for garnish

For marinade:

1 pear, peeled and cut into pieces

1/4 cup soy sauce

1 1/2 tbs sesame oil

1 tbs brown sugar

1 tbs toasted sesame seeds 

1/4 tsp chilli powder

3 cloves garlic

1 small onion

2 stalks spring onion

2 tbs honey

1. In a food processor combine all the marinade ingredients and puree until smooth. 
2. In a large resealable plastic bag, combine the marinade and the beef. Place in refrigerator and marinate for about 8 hours or overnight. 
3. In a large skillet, preheat 2 tablespoon cooking oil over medium high heat. Add in half of the beef and cook for about 6 minutes or until golden brown, stir constantly in the last few minutes to prevent burning. Repeat with the rest of the beef. To keep the first batch of bulgogi warm, wrap it with aluminium foil. 
4. Garnish with spring onions and toasted sesame seeds, serve it with steamed rice.