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Monster High Skull Strawberry Cupcake with Cream Cheese Topping

Last weekend was Mishu 8th birthday.She requested Monster High Theme for her birthday.Too bad her mommy was lazy and lack of skills to make the whole cake,so cupcake is what she get!!Long story short,Mishu suggested her mommy to look into YouTube for the direction and idea how to make the Monster High cupcake when mommy complained she is not creative.Since her mommy want to pleased her and make her wish comes true,so mommy quietly refer to YouTube video to make this deconstructed Monster High cup cake.Just "google" Monster High cupcake when you go to YouTube,they're whole bunch of creative and beautiful cake available..Alright!! For me I choose the most simple Monster High design which is skulls but for me it's still very highly complicated and time consuming. Honestly, my Monster High edible topping is really messy and awful.It's took me a whole week to complete the topping from beginning to the end..I adapted the Strawberry Cupcake from Martha Stewart strawberry cupcakes..I also make Monster High topping for the cookies as goody bag.I will post the cookies entry later.

1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour
1 tbsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups sugar, plus more for sprinkling fruit
4 large eggs
2 tsp strawberry essence
1 1/4 cups milk
10 ounces strawberries, hulled and cut into small dice, plus more for garnish

Strawberry Cream cheese Butter cream:
3 cup sugar powder(sifted)
2 sticks butter,room temperature
8 oz cream cheese,room temperature
5-6 strawberry,chopped small or minced


1:Preheat oven to 350 F degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
2:Into a medium bowl, sift together flours, baking powder, and salt; set aside.
3:In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in strawberry essence. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
4:Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes.
5:Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.

Make Strawberry Cream cheese Butter-cream:

1:Cream butter with sugar powder  and cream cheese until light and fluffy,about 5-8 minutes at high speed.Add 1-2 tbsp water if needed..Add in minced strawberry,mix well.
2:Spread or pipe frosting on top of each cupcake. Garnish with strawberries or sprinkle.

What you needs to make Monster High edible topping??

First prepare selected Monster High print out.You can look online for the free print out.Then paste the print out on a card board.Use wax or parchment paper cover on the print-out as show above and below.

Then prepare royal icing with food color.The consistency is very important..I found out if I use Color Flow mix with royal icing the surface is smoother and shiny but it's take longer time to dry.Prepare pipping bag with tips..Make sure do not use any grease bag for royal icing.I used Wilton recipe for the royal icing..

Use the black icing to trace the outer line first.Must wait for the black icing to dry first,then proceed with the rest of color icing.

Final step is to use food color pen for the eyes lashes but it's option..Must let its dry for 24 hours before remove from parchment paper.

Beware:the royal icing topping is very fragile, be careful when removing it.It's easily crack..

since I have some left over batter and butter cream,I make few square cuppies..

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Fried Chicken Ball with Panko (Bread Crumb)

I invented this so called snack or appetizer while I was making another dishes.Since I have some leftover minced chicken,I used it to mixed with my special ingredients and deep fried it with bread crumb. Taa...dah!! What a delightful snack to have accompany with my favorite mayo and spicy sauce!!

300 gm minced chicken
1 small onion
1 tbsp garlic powder
1 tbsp salt
1 tbsp ground pepper powder
2 stalk cilantro,wash and cut
1 egg

5 tbsp all purpose flour
5 tbsp panko(bread crumb)

1/2 cup milk + egg
1 cup canola oil

1:Combined ingredients A in a medium bowl,mix well.Heat oil in fryer at medium heat 325 F.
2:Shape chicken mixture in small ball on your palm.Roll chicken ball over the flour before dip in milk mixture.Then dip in milk mixture again before roll on the bread crumb.Repeat the same procedure until all the mixture finish.
3:Place chicken ball in hot oil,fry until golden brown.Remove fried chicken ball from fryer.Serve with mayo and your favorite sauce.

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Chicken Pot Pie

Mishu requested her mommy to buy her frozen chicken pot pie whenever they shop at BJ's wholesale but her mommy promised her that she will make a delicious chicken pot pie myself instead of getting the frozen food.
Instead of making the pastry skin,I bought a ready made pastry in box.Read here:lazy!! I guess I always gave myself an excuse that making my own pastry skin it's time consume and the $$ almost the same.But I do make the filling from scratch!!(pat my own back)hehe!! This rich chicken pot-pie is not only delicious but affordable.

1 box of pastry skin ( 2 pieces of each pack)
some all purpose flour for dusting
1 egg yolk+2 tbsp water for brushing

3 boneless chicken breast or 10 pieces chicken tender,cut cubes
1 cup green pea
1 cup whole sweet corn or 1 can whole sweet corn,discard water
1 large onion,peeled and diced
1 cup whole milk
1 cup or more shredded mozzarella or cheddar

Seasoning: 2 tsp salt  or taste
1 tbsp ground black pepper
1 tbsp chicken bouillon powder

3 tbsp all purpose flour +5 tbsp cold water
2 tbsp butter

1:Heat large skillet or wok at medium heat with butter and onion.Saute onion for 1 minute,then add in cube chicken,cook for 5 minutes.Then add in all seasoning,stir well with spatula.
2:Add in green pea and sweet corn,mix well.Add in flour mixture to thicken the chicken mixture.Lastly add in milk,stir well.Check the seasoning.Dish out and set a side.
3:Sprinkle some flour on counter top,then remove ready make pastry from box.Use rolling pin,light roll the 2 pieces of  pastry skin.
4:Preheat oven to 400 F.Place one pastry skin on a baking pan,then pour the chicken filling into the baking dish,top with cheese before cover another piece of pastry.Crimp the edges.Brush the skin with egg washer.
5:Bake in oven for 30 minutes or until golden brown.Remove pie from oven and serve it warm. ,div>

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Creamy Broccoli Soup

I make this Creamy Broccoli Soup for our Christmas Dinner.This is my first time making this type of creamy soup.I used chicken broth in can as the soup base and fresh broccoli to make this creamy soup.Hubby loves this soup,said it's the best soup he had ..I guess maybe I fried the garlic first and used half and half to make this soup more interesting.If you're up to challenge for creamy broccoli soup,maybe you can try this creamy recipe that hubby keep praising..

2 heads fresh broccoli,cut florets and steamed or microwave until soft
1 cup half and half or light cream
2 cups chicken broth
1 cup water
3-4 cloves garlic,peeled and minced
1 tbsp ground black pepper
2 tbsp butter
salt to taste

1:Prepare a medium stock pot at medium heat with garlic and butter.Use a spatula to stir the garlic for  

30 seconds,then pour in chicken stock.
2:Meanwhile use food processor or blender with 1 cup water to crush or blend the cooked broccoli.Pour blended broccoli into the stock pot.When the soup is rolling boil,add in ground pepper,salt and half and half or cream into the soup.
3:Check the seasoning.When the soup is bubbly boil,remove from heat.
4:Serve warm.

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Coconut Flake and Peanut Butter Cookies

Happy New Year to all my faithful readers,friends and family.May this new year 2013 brings happiness,luck and prosperity to you!!
Here is one of Christmas cookies posting that was overdue!! May I present you my creation : Coconut Flake and Peanut Butter Cookies..This cookies is full of coconut flavor that is sweet and exotic.Beside that this cookies is also added with creamy buttery peanut butter flavor which is a rare combination but special!! Enjoy!!


1 cup butter or margarine
1/2 cup creamy peanut butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cup sweetened flaked coconut

1 cup roasted peanut


1:In a large mixing bowl beat together butter and creamy peanut butter; gradually adding brown sugar and sugar, beat until combined, scraping sides of bowl. Beat in egg and vanilla until blended. Set aside.
2:Sift together flour, baking soda, baking powder, and salt; add into the creamed mixture, stirring well. Stir in flaked coconut.
3:Preheat oven to 350°F (175°C). Prepare 2 lined baking sheets.Use ice cream scoop or big tablespoon to scoop the dough.Or use hand to shape the dough in small ball,size like fish ball 2 diameter.Then press the small ball lightly on the baking sheet,place 2-inches apart on cookie sheet.
4:Top few roasted peanut on the pressed dough.Bake for 8 to 10 minutes or until lightly browned. 5:Transfer cookies to a wire rack and let cool.

Makes 48 cookies.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.