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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Durian Fudge Cupcakes

Ingredients - Durian Fudge Cupcakes
  • 200g plain flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 125g QBB Ghee, room temperature
  • 130g soft brown sugar
  • 2 medium eggs
  • 150 ml milk
  • 1 tsp vanilla extract

Ingredients - Durian Fudge Cream
  • 300ml water
  • 70g caster sugar
  • 4 pandan leaves, tied into a knot
  • 10g instant jelly (from baking suppliers) , optional
  • 200ml coconut cream
  • 1/4 tsp salt
  • 50g cornflour
  • A drop of yellow coloring if necessary
  • 300g durian pulp, pureed

Durian Fudge Cupcakes
  1. Sift the flour, baking powder and cinnamon powder together into a bowl.
  2. Preheat oven to 160℃ for 15 minutes.
  3. Cream QBB GHEE and sugar for 10 minutes until light and creamy.
  4. Gradually add the beaten eggs, a little at a time and beat well.
  5. Add the sifted ingredients, milk and vanilla extract and fold in well.
  6. Spoon into a 12-hole muffin pan lined with paper cups.
  7. Bake for 15-20 minutes or until cooked when tested with a skewer.
  8. Cool on a wire rack and spread durian fudge cream on top. Sprinkle with toasted almond flakes.

Durian Fudge Cream
  1. Bring water to boil with the sugar and pandan leaves, and stir until sugar dissolves.
  2. Remove pandan leaves, add the instant jelly and mix well. (The jelly helps keep the fudge moist)
  3. Combine coconut cream with the salt, cornflour and yellow coloring.
  4. Add this mixture to the boiling sugar syrup and cook, stirring till it thickens.
  5. Remove from heat and whisk well until it becomes glossy.
  6. Fold in the durian pulp.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 12

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