[CNY Bakes] Mixed Fruit Pastry Cake, Chocolate Beetroot Cupcakes and Honey Joys

During this Chinese New Year I did baked quite a few items such as Cheesy Pineapple Rolls, Matcha Butter Cookies, Kueh Bangkit and etc as new year gifts which you can read more about it here (with recipes). Whereas for our family gathering (with recipes on savory dishes) I also prepared some tea cakes which our guests can enjoy them with coffee/tea after the savory dishes.

And in this post I would be sharing 4 recipes on the items that I had prepared for the dessert corner during our family lunch gathering.

MIXED FRUIT CAKE

[Chinese New Year Bakes] Mixed Fruit Pastry Cake

Baked this beautiful Mixed Fruit Pastry Cake which was once (or perhaps even now) a popular cake among local bloggers who bakes. And as you can see from one of the photos below the texture of the cake was soft, moist and somehow similar to the cotton like Japanese cheesecake which we all loves. Furthermore the cake itself also doesn't taste greasy at all and it has a refreshing after taste from the fresh fruit toppings which balance the overall flavour.

Recipe source: adapted from Happy Home Baking; Fruit Pastry Cake.

(Make: 6" round cake | Preparation: 10 minutes | Baking Time: 40 minutes)

Ingredients:
140g All-purpose Plain Flour
65g Unsalted Butter
100g Castor Sugar
1.5 Tablespoon Sour Cream / Greek Yogurt
2 Eggs (55g each), lightly beaten
1/2 Teaspoon Baking Powder
1/2 Teaspoon Vanilla Extra
1/2 Tablespoon Lemon Juice
Zest of 1 Lemon

Toppings:
Fresh Berries and Canned Peaches

Method:-
1. Cream soft butter, sugar and sour cream (or Greek yogurt) using an electric beater till light and fluffy.

2. Slowly drizzle in beaten egg and beat till mixture is well-combined.

3. Add in vanilla extract, lemon juice and zest follow by 1/2 portion of the flour mixture (flour + baking powder) and beat till flour is incorporate to the mixture before adding second half of the flour and beat till smooth.

4. Lastly pour cake batter into 6" disposal round case, arrange berries and canned peaches (cut into wedges) on top and bake in preheated 180°C (356°F) oven for about 40 minutes or until a skewer inserted in the center and comes out clean.

5. Cool cake completely then dust with icing sugar before serving.

[Chinese New Year Bakes] Mixed Fruit Pastry Cake

DOUBLE CHOCOLATE CAKE

[Chinese New Year Bakes] Double Chocolate Cake

This Double Chocolate Cake was actually an impromptu cake which I bake for bestie and her family who came late during the New Year Lunch Gathering. And since I knew her kids loves to eat cakes, I decided to go ahead make it before they came. To be frank, I got the inspiration for this recipe  from the Mixed Fruit Pastry Cake above which I think it was easy to prepare and also I can used up the remaining sour cream too.

(Make: 6" round cake | Preparation: 10 minutes | Baking Time: 40 minutes)

Ingredients:
110g All-purpose Plain Flour
30g Valrhona Dutch Processed Cocoa Powder
65g Unsalted Butter
80g Castor Sugar
80g Dark Chocolate Chips
1.5 Tablespoon Sour Cream / Greek Yogurt
2 Eggs (55g each), lightly beaten
1/2 Teaspoon Baking Powder
1/2 Teaspoon Vanilla Extra
1 Tablespoon Fresh Milk / Water

Toppings:
Almond Flakes and Dark Chocolate Chips

[Chinese New Year Bakes] Double Chocolate Cake

Method:-
1. Please refer to the steps on Mixed Fruit Cake shown above and instead of using fresh fruits, topped chocolate cake with almond flakes and extra dark chocolate chips before baking.

CHOCOLATE BEETROOT CUPCAKES

[Chinese New Year Bakes] Chocolate Beetroot Cupcakes

As most of the relatives are into organic products and health food, I decided to make this Chocolate Beetroot Cupcakes for them to try out. And from the look of it, almost everyone thought that it was those usual chocolate chips muffins. But once they smell and bite on it they were amazed by it's taste and moist texture.

Recipe source: adapted from my ABC Power Cake.

(Make : 16 Cupcakes | Preparation: 10 minutes | Baking Time: 20 minutes)

Ingredients:
150g All-Purposed Plain Flour
50g Valrhona Dutch Processed Cocoa Powder
200g Light Brown Sugar
180g Castor Sugar
3 Large Eggs
150g ABC Fruit Residues
50ml ABC Juice/Fresh Milk
100g Dark Chocolate Chips
1 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract

Method:-
1. Preheat Oven to 180°C (356ºF) and get ready some cupcakes cases.

2. Cream butter and sugar together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time and beats well in between each additions. Next beat in ABC Fruit Residues till combined (a few seconds).

4. Using a rubber spatula, fold in sieved cocoa powder and follow by 1/2 portion of ABC Juice till combined before add in sieved plain flour and remaining juice.

5. Lastly toss in chocolate chip, give it a quick stir and divide batter into cupcake cases. Topped with extra chocolate chips and bake in preheated oven for 20 minutes or until a skewer inserted in the middle and comes out clean.

6. Remove cake from the oven and allow it to cool completely on a wire rack before serving.

Above is an instagram photo from cousin Verina and during the chat she also commented that this cupcake was a healthy version of red velvet cake without the usual cream cheese frosting.

HONEY CORNFLAKES CUPS

[Chinese New Year Bakes] Honey Cornflakes Cups

These are some addictive snack which can be easily prepared without using any mixer or special tools. What you need is a box of cornflakes; some honey, butter and an oven to bake the mixture. It is so easy to prepare that you can even let the kids handle most of the steps except melting the butter and honey over the stove.

Recipe source: adapted from Kellogg's Australia website Honey Joys.

(Makes: 25 | Preparation: 10 minutes | Baking Time: 10 minutes)

Ingredients:

• 55g Unsalted Butter, cubed
• 2 Tablespoons Honey
• 1 Box (150g) Kellogg's® Corn Flakes

Toppings:

• Coloured Sprinkles, Mini Chocolate Chips, Almond Flakes

Method:-
1. Preheat oven to 150°C (302°F) then line 24 holes mini muffins pan with paper cases.

2. Melt butter and honey in a small saucepan over gentle heat till frothy.

3. Stir in Kellogg's® Corn Flakes (lightly crashed) and mix well.

4. Spoon mixture into prepared paper cases, scatter with desire toppings and bake in preheated oven for 10 minutes or until cornflakes turns golden brown in colour.

5. Cool cornflakes cups on baking rack then store them in airtight container.