It's the youtuber tag! Hehe. YouTube is a website that I use everyday. Wayyyy more than Facebook. I seriously get sucked into YouTube. Starting from some random beauty channels to some famous youtubers, DIYs, talkshows, cooking and these days, I even have a list of my favourite science channels. \O/. YouTube is..... addicting. It has been one of the reason I'm ditching most of kpop. Also, watching YouTube is a fantastic way to procrastinate y a y. ;P

So hereby I'm doing the youtuber tag. This tag is based on one that I found on Tumblr.

1) Favourite Boy Youtuber?
I love tons of male youtubers that I obsessed with, especially with British Youtubers, but hands down my unlimited all time favourite has to be Caspar Lee. Tolong tengok please., go and check him out! Everyone knows Caspar, and if you don't then you have seriously been missing out. He is the sexiest South African slut to ever exist on Youtube. Lol. 

2) Favourite Girl Youtuber?

Zoella! Zoe is a London based Fashion Blogger. Tak banyak makeup tutorial and such since she's more on haul / style video. She has an accent (obviously) and I love accent. Fun fact, Zoe and I are same age chingu (lol) which I think it's hard to find someone that share the same age with me vlogging. Almost all youtubers are older or dongsaeng to me :/
I like reading her blog too! http://www.zoella.co.uk/

3) Favourite Video?

I like Caspar the most, but everything from Jacksgap is my favourite. E v e r y t h i n g.  
or wait, maybe this; 

I have some left over whipping cream that I wanted to use more of and needed to make some evening snacks since all the family members are at home. So I went looking for a recipe that I have not tried, and I thought; hey let makes some vanilla cupcakes, bahan semua dah ada!

Here's the deal, I love coconut.....and yogurt! I still have a lot of natural yogurt because I eat it as my midnight snack - with fruits. Tapi yogurt tak tahan lama kan, and I was wondering, what should I do with the rest of it. I took the risk of adding it to my cream cheese instead of lemon zest to give my frosting a tangy flavour. 

Here, I am still using joysofbaking's recipe but I changed it around a bit to suit my tastes. So if you are a coconut lover and you are looking for a perfect cupcake recipe, then search no more than this recipe as it is easy enough for everyone to make and enjoy.  

This recipe makes 12-15 cupcakes depending on paper case size. 

for vanilla cupcakes;

- 1 1/2 cups (195 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon of lemon or lime zest
- 1/2 cup (113 grams) unsalted butter, room temperature.
- 1 cup (200 grams) granulated white sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (120 ml) milk


Yogurt Cream Cheese Frosting;

- 2 1/2 cups (300 grams) icing sugar, or desired consistency
- 4 tablespoons (55 grams) unsalted butter, room temperature
- 1/2 cup (112 grams) cream cheese, room temperature
- 100 ml whipping cream
- 4 tablespoons plain yogurt
- 1/2 teaspoon vanilla extract

For the cake, preheat oven to 180 degrees. Combine and sift together flour, sugar, baking powder, salt and lemon zest. Set aside. In a separate bowl, beat butter until soft (1-2 minutes) using hand/electric mixer. Add in sugar and continue beating until light and fluffy (3 minutes). Add eggs, one at a time, beat well after each addition. Then, add in vanilla extract and beat just to combine.
Set your mixer to medium-low speed, add in flour mixture to the butter mixture, alternating it with milk (flour in 3 additions, milk in 2 additions) . Beat the batter until all combined.
Bake 18-22 minutes, or until toothpick inserted into the center comes out clean. Do not overbaked~ Nanti your cake will dry out.

While the cupcakes cool, prepare for the frosting. Beat in butter until light and fluffy. Add in cream cheese , yogurt, then vanilla extract. With mixer on low speed, gradually beat in the sugar.
Gradually add in whipping cream and beat the mixture on high speed until the frosting is light and fluffy (3-4 minutes). If your frosting is too thick, you can add a little milk or whip cream.

Lastly, garnish the cupcakes with coconut flaked.


done! I'm using a petal tip to get the petal look-alike frosting.

Happy Thursday everyone. I hope you have all had a lovely week so far. :)

So, I finally learnt how to do the cup song. My friend tried to teach me but I failed. 

Now I can, self-learned from youtube and it's actually so-freaking-easy once you get correct rhythm (really). Phew, I feel so extremely accomplish, haha. 

Bad news of the week. I sprained my ankle! very, very bad. Tripped and fall down on a tar road. Bleeding here and there. I couldn't even go upstairs to my room lol. 

Anyway, lama tak blog pasal recipe kan, why not today. I made red velvet cupcakes for Eid celebration using the recipe that I got from joysofbaking. Kaki sakit, jalan terhenjut-henjut pun still nak bake. Omg passion sungguh kau. 

p/s I have tried making red velvet before but it was a cake, you can see the recipe here. So below is the recipe for cupakes version. 

This recipe is for 24 cupcakes but since I used tall size muffin liner, I got 18 cups.

For cupcakes;

- 2 1/2 cup (250g) cake flour *cake flour is preferable but I just use all purposed flour*

- 1/2 teaspoon salt

- 2 tablespoon (15g) cocoa powder 

- 1/2 cup (113g) unsalted butter

- 1 1/2 cup (300g) granulated white sugar

- 2 large eggs

- 1 teaspoon vanilla essence

- 1 cup (240ml) buttermilk

- 2 tablespoon liquid red food colouring

- 1 teaspoon white distilled vinegar

- 1 teaspoon baking soda 

Method

- Preheat oven 175'C.

- Line cupcake with liners. Set aside.

- In a mixing bowl, sift together your cake flour, salt and cocoa powder. Set aside.

1) Beat in butter until soft using electric mixture(1-2 minutes)

2) Add in sugar and continue beating until they are light and fluffy (2-3 minutes)

3) Add the eggs, one by one, beat well in each addition

4) Next, add in vanilla essence and beat well until they are mixed

5) In a measuring cup of buttermilk, add in red food colouring and whisk it. 

6) With the electric mixture of medium speed, alternately add in flour mixture and buttermilk to your butter mixture. (In 3 additions). Maksudnya you put in 1/2 flour mixture -> all of your buttermilk -> the rest of the flour mixture)

7) Combine baking soda and vinegar in a small cup. Allow the mixture to fizz and QUICKY add into cake batter, fold your batter using spatula

8) Scoop butter into cupcakes liner filling 2/3 full

9) Bake cupcakes inside the oven (170'C) for 20-25 minutes or toothpick come out clean

10) Allow cupcakes to cool completely before frosting. You can put them in the freezer at least for an hour or overnight. This help to the process of filling and decorating your cakes easier.

Cream cheese frosting

- 227g cream cheese, room temperature

- 227g mascarpone cheese, room temperature (but I didn't put)

- 1 teaspoon vanilla essence

- 115g icing sugar, shifted 

- 1 cup (360g) of whipping cream

- 1 teaspoon lemon zest (optional) //but believe me, adding lemon zest or 1 teaspoon of lemon juice will make your frosting tastes much better!

Method

1) Using electric mixture, beat cheese cream with mascarpone cheese until smooth

2) Add in vanilla essence and icing sugar, keep beating until they are smooth

3) Gradually add in whipping cream and whip until the frosting is thick enough to spread. You can add in lemon zest too like what I did. Hehe

* kalau nak ubah consistency, like if you want your frosting to be thin, add in extra cream, thick - add in icing sugar.

Okay siap! enjoy

:D