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Just to be like the sun

My First Student

One of my angels wanted to do cupcakes, I asked her to come to my house. She arrived at 7pm yesterday. I teach her how to do the blueberry yoghurt cupcake and the recipe was taken from internet.

After baking, she tasted one of the cupcakes and she like it, said it's has a sweet and sour taste and I liked blueberries. Luckily, I picked the right fruits.

I teach her on how to make buttercream and show her how to do fondant, since time constrain, I only show her a little bit of fondant, tell her, she has to give me a longer time and I can teach her properly.

After this, I teach her how to bake chocolate cupcakes, for this I did not take the pictures.

Happily, she carried the baked goodies home and said she shared with her family and friends.

Below is the recipe for blueberry yoghurt cupcake and the recipe is from here

175g soft butter
225g self-raising flour
175g caster sugar
3 large eggs
60ml sour cream - I use yoghurt
1 tsp baking powder
1½ tsp vanilla essence
180g blueberries


1. Preheat oven to 180 degrees celcius.
2. Sift flour, mix together with baking powder in a bowl.
3. In a separate bowl, beat butter, sugar and eggs.
4. Add sour cream and flour mixture, beat until smooth.
5. Stir in bluberries.
6. Pour batter into muffin tray.
7. Bake for about 26 mins or until skewer comes out clean


I took some leftover bananas home from office and did not want to waste it and cannot keep, decide to do something about it. Search the website and came across Lily's Wai Sek Hong's blog, I do not know her and I found her recipe feasible and give it a try. I did not alter the recipe except the sugar, I use dark brown sugar and did not omit the spices.

Overall, the baked muffins are good and my collegues loved it, thanks Lily.

Below is her recipe -


75g/3oz vegetable oil
250g/9oz self-raising flour or 250 g all-purpose flour + 3 tsp baking powder
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon(optional)
½ tsp ground nutmeg (optional)
115g/4oz caster sugar
1 tsp vanilla extract
1/8 tsp banana essence
2 large, ripe bananas
2 large eggs
125ml/4fl oz milk
10 walnut kernels (optional)


1. Heat the oven to 190C/375F/Gas 5.

2. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.

3.With a fork, beat together the eggs, vanilla extract, banana essence, oil and milk in a second bowl. Add the mashed banana and stir through.

4.Make a well in the centre of the dry ingredients and add the egg mixture, fold in with a biggest spatula (don't over mix) until it is a lumpy paste.

5. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and using an icecream scoop, spoon in the mixture until almost full. Top each one with a walnut kernel if you like.

6.Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

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Working mum with a loving hushand and a grown up daughter and has love for another 7 lovely angels

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