Strawberry Chiffon Cupcakes & Papaya Milkshake

I guess to some people renovating their house can be a pretty exciting thing. It's like giving your house a face lift. Gone with the old and here to stay are the new. :) New furniture, new appliances and even to some extend, new ambiance to your living space. Okay, fun aside, there is A LOT of work involve here. You need to scout for a good contractor, walk through with them the quotations, calculate if it's not over-budget. Also driving to most of the furniture and Electronic stores and hunt for new appliances and furniture. You have to choose your sink, your Kitchen forcet, curtains blah blah blah, you know what I mean. Basically my main concern is a good oven and a trusty stove top, so for other stuff, I'm pretty much like "Not bad can already". But again, I am building my home...who doesn't want a nice place to stay in?! Anyway, I am just in the beginning of it all, so it'll be quite awhile before I can seat back, relax in my nice cosy home and blog away. :P

Today I have again went on to bake one of my girls' favorite, strawberry cake, specially Strawberry Chiffon Cupcakes. Sounds so much like the Strawberry Muffins I did a month back (I even used the same paper cup liners! Lol!) But in fact they are quite different, because this time is chiffon cake, much lighter and fluffier in texture. :)

This recipe is really a keeper and I would recommend it to anyone who loves Strawberry. I would definitely make this for my daughter's birthday this June since she love it so much. :) So far she has already 2 cupcakes and has already requested to bring one to school tomorrow. :)

Ingredients for Strawberry Chiffon Cake (makes 10 to 12 muffin size cakes)
180g all purpose flour
1 tsp baking powder
1/2 tsp salt
170g unsalted butter, room temperature
200g caster sugar
1 tsp vanilla extract
140g strawberry yogurt
4 egg yolks
4 egg whites
1/2 cup fresh strawberries, cut into small chunks + 5 more cut into half for deco

Method:

• In a large bowl, sift together the flour, baking powder, salt and set aside for later use.
• In another large mixing bowl, cream together the butter and 1/2 of the sugar till light and fluffy. Add in the 4 egg yolks and vanilla and mix well.
• Then add 1/4 of the flour mixture in and stir well, follow by adding 1/3 of the yogurt. Alternating the flour and yogurt to the mixture till everything is incorporated in.
  
• Preheat the oven to 180°C.
• In another bowl, beat the egg whites till frothy. Then continue to beat at high speed but at the same time, gradually adding the remaining sugar in. Beat till the mixture is stiff peaks.
• Gently fold the whites in 3 separate portions into the batter till everything is combined. Do not over mix. Then lastly fold in the strawberry chunks.
• Scoop the batter into the prepared paper cup liners and top with a strawberry half in desired.
  
• Bake in the oven for 20 to 25 mins. Insert tester to make sure it comes out clean before removing the cake from the oven. Let cool on rack before serving.

The brown tops has a nice crunch to it, the inside is soft and fluffy with moist strawberry chunks plus a pleasant strawberry aroma. :0

I made a mini loaf to test the texture of the cake and it is still soft and yummy. ;) BTW, this loaf is already all gone!Yup, I made papaya milkshake too. I dropped by Blessed Homemaker's blog and saw her post on making this delicious drink. It so happen there was slices of papaya sitting in the fridge, so I thought why not?! Frankly speaking I have not drink it for the longest time! It was sweet & refreshing yet creamy, nice!

Doesn't this look like a great breakfast you can wake up to? Mmm...maybe with some cheese omelet would be perfect, heehee. :P Come to think of it, will be playing badminton tomorrow morning! Haven't played badminton for more then a decade! Wish my strokes are not all messed up, lol! Anyway, hope my body won't be aching too much this weekend...still need to shop around for the house. :P Have a good weekend you all!