What do you do when you are craving for chiffon cake but have no chiffon mold? Aha! Make them into cupcake size (or just buy them, of course)!

Since I still have some strawberries that I ordered from Lazyfruits, I decided to purée them and add them into the cake. Thank goodness that they all turned up well, as I have no recipe to follow and just added them based on my agak-agak method!

Those strawberries were really good, plump and fresh. You may click here to read my experience engaging Lazyfruits service. In short, Lazyfruits is an online fruit shopping and delivery, which make buying fruits a much simpler chores. Aside from saving time and strength, the convenience that it brings - next day delivery, option for cash-on-delivery as well as credit card payment, able to order the fruits anytime/anywhere, replacing of damaged fruits at no cost etc., are the aspects that appeal to me most. In fact, all my fruits including fragile fruits arrived in a condition exceeding my expectation!

Now back to those little gems. I was really delighted to see them coming out of the oven with nice dome - no crack, no shrinkage! To prevent shrinkage, I actually tried a method which I learnt online - drop them carefully (try not to topple them over) from around 5-10cm height against the table for a couple of times. In order to make comparison, I dropped some while leaving others alone. Turned out, those that being dropped does seem to maintain the shape better, although the effect was not too obvious. Another trick that I learnt is to fill up the muffin cup until almost 90% full, in that way the cake seems less likely to shrink too. 

Strawberry Chiffon Cupcake

Ingredients
A

• 2 egg yolks
• 14g caster sugar

B

• 25g corn oil
• 30g strawberry, pureed

C

• 42g cake flour
• pinch of salt

D

• 2 egg white
• 30g caster sugar

Topping

• 30g cream cheese
• 30g butter
• 24g icing sugar

Cooking Directions

1. Beat A until bubbly.
2. Add in B.
3. Sift in C. Mix until just combined
4. Beat egg whites while adding sugar in 3 stages. Beat until stiff.
5. Take 1/3 of the meringue and mix with egg yolks mixture. Then fold in all the meringue until just combined.
6. Pour batter into 6 muffin cup.
7. Bake at 130C for 20 minutes, thereafter 150C for another 20 minutes.
8. For the topping, mix all ingredients together and pipe on top of the cake.
9. Decorate with more strawberries.

I saw some beautiful puff pastry fruit tarts at Four Leaves bakery few weeks ago and have been tempted to make it since. However, I don't usually buy much variety of fruits at a time so my fruit tarts usually ended up with single type of fruit. Needless to say, they looked rather boring and plain.

This time round, I ordered 2 boxes of fruits in variety from Lazyfruits, now I can finally start making my 'art piece'! You may click here to read my experience engaging their service. In short, Lazyfruits is an online fruit shopping and delivery, which make buying fruits a much simpler chores. Aside from saving time and strength, the convenience that it brings - next day delivery, option for cash-on-delivery as well as credit card payment, able to order the fruits anytime/anywhere, replacing of damaged fruits at no cost etc., are the aspects that appeal to me most. In fact, all my fruits including fragile fruits arrived in a condition exceeding my expectation. 

Now let's move on to the fruit tarts! I used frozen puff pastry with butter as the tart shell, top it with silky smooth homemade custard and then arrange the fruits on top. Crunchiness from the pastry, smoothness from the custard paired with those refreshing fruits... these fruit tarts are simply awesome, can't wait to make them again!

Puff Pastry Fruit Tart

Ingredients

Custard (prepare the night before)

A

• 200g milk

B

• 2 egg yolks
• 32g sugar
• 32g butter
• 13g corn starch
• 13g plain flour

Puff Pastry Skin

• 1 sheet puff pastry
• egg for egg wash
• cut fruits of your choice

Cooking Directions

Custard

1. Heat up milk until bubbly.
2. In a separate bowl mix B together.
3. Add B into milk and cook over medium heat, keep stirring and cook until thicken.
   
   
4. Keep in the fridge overnight.

Puff pastry skin

1. Cut the puff pastry sheet into 4 square pieces that fit nicely into your muffin tin. Trim off the side if necessary (I trimmed off around 2 cm from 2 sides of the pastry).
2. Lay puff pastry on the muffin tin as shown in picture below.
   
3. Egg wash the side of the puff pastry.
   
4. Poke holes on puff pastry at the bottom with fork to prevent it from puffing up.
   
5. Bake at 200C for 15 minutes.
6. Put a spoonful of custard into the puff pastry and arrange cut fruits on top.