I am so excited!
I discovered some really brilliant baking tools today and I cannot wait to share them with you!
Okay, let me start from the beginning. I was approached by the guys from Tovolo to review some of their products.
TOVOLO? ARE THEY NOW AVAILABLE IN SINGAPORE?? I thought. I was beyond excited because all this time, I had been buying my Tovolo tools from the US, and then having them shipped to Singapore.
So being able to go to a store in Singapore and picking out what I wanted was something exciting indeed!
Then I was told that the Tovolo online store in Singapore has been launched, and they even offer free local mail AND an additional 5% discount for online purchases if you register as a member!
This is beyond awesome!
So I looked through the latest Tovolo catalog, and I was really keen to try out a few baking products.
And these were what I made!
I made 18 cupcakes, and all 18 came out perfectly. Let me show you how I made these lovely cupcakes.
In the bowl of a mixer, I added flour, sugar, butter, eggs, milk and vanilla extract.
Using the paddle attachment of my mixer, I mixed this until the batter was well-combined.
Because this is a one-bowl bake, you must scrape the bowl a few times throughout the mixing process, and I really loved the Spatulart® Cupcake Spatula I was sent.
The blade is wide and stiff, making it super easy to scrape cleanly.
The fact that it is so pretty is a bonus – who doesn’t like to have pretty tools in the kitchen, right?
While the batter was being mixed, I blitzed the Oreo cookies. You can use any cream-filled chocolate cookies.
The batter is ready when it is pale and smooth.
I added the Oreos to the batter.
And mixed with my Better Batter Tool.
This tool has thick blades which enables me to mix the Oreos into the batter faster, hence avoiding over-beating and I was able to keep my cupcakes moist and tender.
This tool is also great for stirring thick sauces (it is heat resistant to 600°F or 315°C) and even for making meatballs and meat loaves!
Once mixed, I used the Cupcake Scoop to scoop portions of batter to fill my cupcake cases.
This tool is AMAZING!! It measures the same amount of batter every time so the cupcakes cases are evenly filled.
And it has a silicon plunger that scrapes the scoop clean.
And NOTHING, ABSOLUTELY NOTHING dripped.
This also means no more scraping the sides of the mixing bowl like mad to get most of the batter out.
I totally love it!!
I shook the baking tray gently to even out the batter, then the cupcakes were baked. Once baked, they were allowed to cool in the baking trays for 10 minutes before I transferred them onto a wire rack to cool completely.
When the cupcakes were completely cool, I frosted them with a Cream Cheese Swiss Meringue Buttercream.
And topped with a mini Oreo as well as crushed Oreo. And a straw too, if you like.
Because you’d have made the prettiest and tastiest Cookies and Cream Cupcakes ever!
The really nice folks at Tovolo would like to share a few of their fantastic products with readers of The Domestic Goddess Wannabe, and as such, I’d be hosting a giveaway for a Better Batter Tool, a Spatulart® Cupcake Spatula and a Cupcake Scoop.
Fancy winning one (or all) of these? Here’s how to take part!
a Rafflecopter giveaway
a Rafflecopter giveaway
a Rafflecopter giveaway
Giveaway ends on Tuesday, August 5, 2014 at 12:00 a.m. Pacific time. The winner(s) will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to residents of Singapore only.
Because of your support, this blog has been selected to be one of the finalists For the Best Cooking Blog in this year’s Singapore Blog Awards! Thank you so much for your support for the last year, and I have to be thick-skinned and ask you to cast me a vote by clicking on the badge below. Thank you! Thank you! Thank you!
- 1 1/2 cups (225g) self-raising flour, sifted
- 3/4 cup (165g) caster sugar - I reduced this to 120g
- 125g unsalted butter, softened
- 2 eggs
- 1/3 cup (80ml) milk
- 2 teaspoons vanilla extract
- 9 cream-filled chocolate biscuits (100g), coarsely chopped - I used Oreos
- 6 cream-filled chocolate biscuits, extra, finely crushed, to decorate - I used Oreos
- 18 mini cream-filled chocolate biscuits, to decorate - I used mini Oreos
- 6 straws, each cut into 3 pieces, to decorate (optional)
- Preheat oven to 160°C (325°F).
- Place flour, sugar, butter, eggs, vanilla extract and milk in the bowl of an electric mixer and beat on medium speed for 6 minutes or until pale and smooth.
- Add the chopped biscuits,mix to combine and spoon the batter into cupcake cases.
- Bake for 20-25 minutes, or until cooked when tested with a skewer. Place on a wire rack to cool completely.
- Frost with buttercream, and decorate with a mini chocolate biscuit, crushed biscuits and a straw, if you prefer.
- I used Cream Cheese Swiss Meringue Buttercream to decorate the cupcakes.
Tovolo products are now available at Robinsons Orchard and Robinsons Jem.
You can also order Tovolo products online here. Local Normal mail is free.
Get updates about Tovolo Products from their Facebook page.
Disclaimer: The Domestic Goddess Wannabe received a set of Tovolo products review purposes. All opinions stated are my own. The Domestic Goddess Wannabe has been a regular user of Tovolo since 2008, and strongly recommends the products based on their own merits and her first hand user experience.
I am also sharing this post with Cook Your Books hosted by Joyce from Kitchen Flavours.