Black Bottom Cheese Cupcakes

Recipe sourced: The Hummingbird Bakery Cookbook ~ Tarek Malouf
Chocolate sponge:
270g plain flour
285g caster sugar (180gm)
55g cocoa powder, plus extra to decorate
1 1/4 tsps bicarbonate of soda
100ml sunflower oil
1 1/2 tsps white vinegar
1 1/2 tsps vanilla extract
200ml water

Cheesecake filling:
185g cream cheese
110g caster sugar (50g)
1 egg (large)
1 tsps vanilla extract
A pinch of salt
100g milk chocolate chips (semi sweet chocolate chips)

Method:
Preheat oven to 175C (160C fan).

For the Chocolate Sponge Base:

Put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until well mixed.

Put the oil, vinegar, vanilla extract and water in a jug and whisk to combine.

While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens.

Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Spoon the mixture into the paper cases until one-third full and set aside.

For the cheesecake filling:

Beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium slow speed until smooth and fluffy.

Stir in the chocolate chips by hand until evenly dispersed.  Don't overmix, otherwise the cream cheese will start to split.

Scoop about 1 tablespoon of the cheesecake filling onto the cupcake mixture in the cases and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and there is an even golden colour on the cheesecake filling.

Don't overcook as the cheesecake will become very dry and crumbly.

Leave the cupcakes to cool for about 15 minutes in the trays before turning out onto a wire cooling rack to cool completely.

Rose Semolina Cupcakes

Recipe sourced: Chef Devagi Sanmugam ~ spice-queen
Ingredients:
150g Q.B.B. Ghee
150g butter
300g castor sugar ~ 180g
1 1/2 tsp rose essence
2 large eggs, lightly beaten
80g plain flour
1 tsp baking powder
300g fine semolina
120g ground almond
280ml milk
1 tsp pink food colouring (optional)

Method:

Preheat oven to 180C.

Cream ghee, butter, sugar and essence until fluffy.

Add beaten egg, a little at a time, beating well after each addition.

Combine flour, baking powder, semolina and ground almond in a bowl.

Fold in the combine semolina mixture in 2 parts, alternating it with the milk mixed with pink colouring.

Line muffin tins with paper cases.

Scoop prepared batter into the paper cases until three-quarters full.

Bake for 25 minutes or until cake is cooked when tested with a wooden skewer.

Place the cupcakes on wire rack to cool.

Serve with frosting or without.

Rose Frosting:

125g Q.B.B. Ghee

200g cream cheese, spread

2 tsps rose essence

150g icing sugar, sifted

Pink colouring

Strawberries

Decorations or toppings for cupcakes

Method:

Beat the ghee and cream cheese until light and fluffy.

Add rose essence, icing sugar and colouring and beat well till light and smooth.

Fill a piping bag and pie out rosettes or other designs on the cooled cupcakes.

TradeMe Chocolate Cupcakes

Recipe sourced:neckredrecipes.blogspot.com adapted from jenna68@trademe, cake is light, fluffy and moist

Ingredients:

100gm butter, softened

200gm sugar ~ i used 140gm

2 eggs ~ i used A size

3/4 tsp vanilla extract

1/2 cup (125ml) milk

1 tsp baking soda

1/2 cup boiling strong coffee (1 tsp coffee powder)

190gm flour ~ i used cake flour

1/4 tsp salt

3 tsp baking powder

40gm cocoa

Method:

Sift flour, salt, baking powder and cocoa in bowl.  Dissolve baking soda in milk.

Cream butter and sugar until light.  Add essence and eggs and continue beating.

Add in the rest of the ingredients and beat with hand beater till smooth.

Divide and spoon into greased paper cases ( only half fill the cases as the cake rise quite high).

Bake in pre-heated oven at 160C for 15 ~ 17 minutes or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool on rack before icing.  Ice with whatever type of icing you prefer or dust lightly with icing sugar.

Icing:

5 tbsp icing sugar

2 tsp cocoa

tiny knob of softened butter

hot water

Method:

Add hot water by the teaspoon to the icing, cocoa and butter. 

Mix thoroughly and continue to add water (slowly) until the desired consistency is achieved.

This small lot of icing will not be enough to ice 23 cupcakes.

Make more as you go along.  I prefer to make small lots as the icing can go hard quite quickly.

Note:

If making a big cake, double the recipe and bake for 45-60 minutes at 160C.

Tip:

The cupcakes freezes well.

Black Bottom Cupcakes

Sumber resipi: citarasawan.blogspot.my
Bahan-bahan:

210g tepung gandum

250g gula perang (Kim guna 230gm)

30g serbuk koko (Kim guna 20g serbuk koko dan 10g serbuk nescafe)

1 tsp baking soda

240ml air

80ml minyak jagung (Kim guna Sunflower)

1 tbsp cuka makan (Optional - Kim tak bubuh)

1 tsp esen vanila

1/2 tsp garam halus

Cream cheese filling:

250g cream cheese ~ lembutkan pada suhu bilik

70g gula kaster (Kim guna 60g)

1 biji telur Gred A

1/2 tsp esen vanila

Caranya:-

Pukul cream cheese dan gula hingga licin.

Masukkan telur, esen vanila dan pukul sekejap sehingga sebati.

Masukkan ke dalam piping bag, gunting sedikit muncungnya / atau guna sudu.

Panaskan oven pada suhu 180C.  Sediakan acuan cupcake.

Ayak tepung, serbuk koko, garam dan baking soda kedalam bekas, masukkan gula perang, gaul rata. ketepikan.  Satukan air, minyak jagung dan cuka.

Kemudian masukkan sedikit demi sedikit ke dalam adunan tepung.

Gaul sehingga rata.

Sudukan 1/2 adunan ke dalam acuan.  Picit cream cheese filling ditengahnya sehingga cheese timbul di permukaan atau sudukan lebih kurang 2 sudu besar masukkan sedikit adunan kek coklat untuk menutupi sedikit permukaan cream cheese filling.  Buat sehingga habis.

Bakar selama 25 minit atau sehingga tidak melekat pada lidi apabila dicucuk.

Black Bottom Cupcake

Recipe sourced: Joy of Baking.com

Cream Cheese Filling:

8 ounces (227 gms) cream cheese, room temperature

1/3 cup (65 gms) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 gms) all purpose flour

1 cup (200 gms) granulated white sugar

1/3 cup (30 gms) natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (240ml) water

1/3 cup (80ml) vegetable, corn or canola oil (or other flavourless oil)

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Method:

Cream cheese filling:

In your electric mixer or with a hand mixer, beat the cream cheese until smooth.

Add the sugar, egg and vanilla extract and beat until creamy and smooth.

Set aside while you make the chocolate cupcake batter.

Black Bottom Cupcake:

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In a large bowl sift together the flour, sugar, cocoa powder, baking soda and salt.

In a separate bowl mix the water, oil, vinegar and vanilla extract.

Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

Evenly divide the batter among the 12 muffin cups.

Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).

Remove from oven and place on a wire rack to cool

The cupcakes can be covered and stored in the refrigerator for about 3 -4 days.  You can eat these delicious cupcakes hot, cold or at room temperature.

Eggless Black Bottom Cupcakes 

Recipe sourced: Kanan, spiceupthecurry.com

Cream Cheese Filling:

8 oz or 227g cream cheese, soften at room temperature

1/3 cup White granulated sugar

2 tablespoons yogurt

2 teaspoons corn starch or corn flour

1 teaspoon pure vanilla extract

Chocolate Cake:

1 1/2 cups All purpose flour

1 cup white granulated sugar

5 tablespoons cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/3 cup oil

1 tablespoon white distilled vinegar

1 teaspoon pure vanilla extract

Method:

Pre heat the oven to 350 degree F or 180 degree C for at least 10 minutes.

Line 12 muffin cups with cupcake liners and keep it aside.

Make cream cheese filling:

Remove the cream cheese from fridge and bring it to room temperature.

Take soften cream cheese in a bowl.

Whisk it till it gets smooth.  You can use wire whisk or stand mixer with whisk attachment or hand mixer.

Add sugar.

Whisk again till it gets smooth.  Do not over beat it, otherwise mixture will get runny and it gets dissolve with chocolate cake while baking.

Then add yogurt, cornstarch and vanilla extract.

Mix well.  Keep it aside till needed.

Make chocolate cake batter:

Take all purpose flour, cocoa powder, sugar, baking soda and salt in a bowl.

Mix it using wire whisk or sift it if your cocoa powder has many lumps.

In another bowl, take water, oil, vinegar and vanilla extract.

Whisk well till everything is incorporated.

Add dry flour mixture to the wet ingredients bowl.

Whisk it till everything is mixed.  Do not overmix the batter.

Divide the chocolate cake batter into muffin pans.

Now add spoon of cream cheese filling in the center.

Cupcakes are ready to bake.

Bake into preheated oven for about 25 minutes.  Check by inserting a toothpick into the chocolate cake part.  It should come out clean.  Remove it from the oven.

Let it cool in the pan for 5 minutes.  Then remove it to a cooling rack and let it cool completely.

As cupcakes get cooled down to room temperature.  The centre part will sink in, it is perfectly normal.

It stays good for 2-3 days in refrigerator in airtight container.

Walnut & Coffee Cupcakes

  

Recipe: 1000 Recipes Cupcakes

Ingredients:
110g / 4 oz / 1 cup Self Raising Flour, sifted
80g Caster sugar (superfine)
110g Butter, softened
2 large eggs - i used C grade 3 nos.
2 tsp instant espresso powder - i used nescafe
75g walnuts, chopped
12 walnuts halves, i omitted

Method:
Preheat the oven to 190C and line a 12-hole cupcake tin with paper cases.
Combine the flour, sugar, butter, eggs, espresso powder and chopped walnuts in a bowl and whisk together for 2 minutes.
Divide the mixture between the paper cases, then transfer to the oven and bake for 15-20 minutes.
Test with a wooden toothpick, if it comes out clean, the cakes are done.
Transfer the cake to a wire rack and leave to cool.
Top each cake with a walnut half to finish.

Chocolate & Mint Cupcakes

  

Recipe: Chef Kevin Chai (Easy Muffins & Cupcakes)

For the cupcakes:

230g unsalted butter

230g caster sugar (i reduced to 140g)

4 eggs

200g self-raising flour

2 tbsp cocoa powder (unsweetened)

4 tbsp chopped mint leaf

100g chocolate chips

1 tsp mint essence

For the icing:
200g unsalted butter
200g icing sugar
1 tsp mint essence
Few drops of green colour (i added)

Method:
Prehat oven to 175C.  Place paper baking cases in muffin tins.
Combine butter, sugar, eggs, flour and cocoa powder in a mixer.
Beat until smooth and pale about 2 to 3 minutes.
Add in the rest ingredients, mix until combined.
Spoon batter into the cases.  Bake for 20 minutes or until cooked.
Remove tins from oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Prepare the icing by beating the butter, icing sugar and mint essence until smooth.
Spread icing onto the top of each cupcake.
Decorate with chocolate chips and mint leaves.

Kek Cawan Oren Coklat Marble

Resipi: Sedap

Bahan-bahan:

200g mentega masin

150g gula pasir halus

4 biji telur

175g tepung gandum

25g tepung jagung 

1/2 sudu teh serbuk penaik

1 sudu teh parutan kulit oren Sunkist

25ml pati buah oren Sunkist

1/2 sudu besar serbuk coklat dan 20ml susu cair suam, larutkan

1/4 sudu teh pes coklat (lain kali nak guna 1 sudu besar)

Caranya:

Pukul mentega dan gula pasir selama 7 minit sehingga lembut, masukkan telur satu persatu sambil dipukul rata berselang seli dengan sebahagian tepung gandum.

Masukkan baki tepung gandum, tepung jagung dan serbuk penaik sambil diayak dan dikacau rata.

Masukkan parutan kulit oren Sunkist dan air perahan oren Sunkist, kacau rata.

Ambil 1/3 bahagian adunan masukkan larutan serbuk koko dan pes coklat, kacau rata.

Tuang adunan coklat ke dalam adunan berlebihan, kacau sehingga kelihatan bertali.

Tuang ke dalam acuan muffin pendek lebar yang dilapisi cawan kertas.

Bakar dengan api bawah suhu ketuhar 180C selama 25 minit sehingga masak. 

Classic Red Velvet Cupcakes

Recipe source: Bakerella / On Sugar Mountain Recipes

Ingredients:

2 1/2 cups flour ( I used superfine flour )

1 cup castor sugar

1 tbsp cocoa powder

1 tsp baking soda

1 tsp salt

2 eggs ( I used size C )

1/2 cup vegetable oil

1 cup buttermilk ( I used 1 cup fresh milk +1 tbsp vinegar, set aside it for 10 minutes ) 

1 tbsp vinegar

1 tsp vanilla

red food coloring

Method:

Preheat oven to 175C degrees and line 2 cupcake pans with paper liners.

In one large bowl, whisk together first 5 ingredients (flour through salt) until well combined.

In a separate, large bowl, whisk together the next 6 ingredients (eggs through food colouring) until well combined.

Pour wet ingredients over dry and mix on the lowest speed your mixer has until you reach a smooth consistency.

Pour 1/4 cup to 1/3 cup batter into each cupcake liner, filling them about 2/3 full.

Bake at 350F for 15-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool in pan for a few minutes before carefully removing to wire rack to cool completely

Cream Cheese Frosting:

Ingredients:

1 cup butter, at room temperature

8 oz cream cheese, softened

1/3 cup slightly less than 1/3 cup icing sugar

1 tsp vanilla

Method:

Cream butter and cream cheese until well combined. Add vanilla.

Working with 1 to 2 cups at a time, beat in the icing sugar.

Beat until smooth consistency is reached.

Birthday Gateau Cupcakes

Source: Cupcake Heaven

A chocolate gateau is so rich and creamy cupcakes, not required to use electric mixer just by hand will do.

For the cupcakes:

260g dark chocolate

170g butter, diced

200g caster sugar ( I used 100g )

3 large eggs

75g plain flour

2 tablespoons instant coffe dissolved in 2 tablespoons boiling water

Method:

Preheat the oven to 160C.  Line a 12 cup muffin pan with paper baking cups.

Break the chocolate into pieces and put in a heatproof bowl with the butter.

Place the bowl over a pan of gently simmering water and heat gently until the chocolate and butter have melted.

Remove from the heat and allow to cool.  Stir in the sugar, then beat in the eggs, one at a time (can just use whisk to beat the eggs).

Sift the flour over the mixture, then fold in with wooden spatula.  Stir in the coffee.

Tip the mixture into the cups and bake for 20 - 30 minutes until firm on top, with a very slight wobble in the centre.

Allow to cool in the pan.

For the frosting:

200g dark chocolate, chopped

75g butter

Coloured sprinkles and silver sprinklers to decorate

Method:

Melt the chocolate with the butter in a double boilder or over a simmering pan of water, stirring to combine.

Remove from the heat once melted and thickened and allow to cool.

Spread the chocolate frosting over the cakes.

Decorate with silver candies and sprinkles.

Chocolate Cupcake Ice-Cream

Recipe: Donna Hay

Ingredients:-

125g butter, softened

1/2 cup (125ml) milk

3/4 cup (165g) castor sugar ( I used 1/2 cup )

100g dark chocolate, melted

2 eggs A ( I used 3 eggs size C )

16 store bought ice-cream cones*

80g dark chocolate, extra chopped

1 teaspoon baking powder

16 glace cherries

2 tablespoons cocoa powder

Chocolate Butter Cream Icing:

250g butter, softened

2 cups (320g) icing sugar, sifted

1/2 cup (50g) cocoa powder, sifted

2 tablespoons milk

Optional : Chocolate rice for spinkle

Method:-

Preheat oven to 160C (320F).

Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.

Gradually add the eggs and beat well after each addition.

Sift over the flour, baking powder and cocoa and beat until combined.

Fold through the milk and stir in the chocolate.

Place the ice-cream cones on a baking tray and place a piece of the extra chocolate in the base of each cone.

Spoon the cupcake mixture into the cones and bake for 20 - 25 minutes or until cooked when tested with a skewer. Allow to cool.

To make the chocolate butter cream icing:

Place the butter in the bowl of an electric mixer and beat for 6 - 8 minutes or until pale and creamy.

Add the icing sugar mixture, cocoa powder and mix and beat for a further 6 minutes or until light and creamy.

Pipe the icing onto the cupcakes using a star nozzle and top with the glace cherries to serve.

Makes 16.

*Choose ice-cream cones with a flat base so they can stand up.

Pineapple Cupcake

Recipe modified from In Love with Cakes - Chef Alan Ooi
Ingredients:-
(A)
160g plain flour
80g ground almond
1/4 tsp salt
2 tsp baking powder

(B)
4 Grade A egg ( I used 5 Grade C )
160g Melted butter ( melt then measure )
190g Castor sugar ( I used 160g castor sugar )
1 tsp vanilla essence

(C)
200g peach (chopped) ( I used chopped pineapple )


Topping:
150g margarine
150g shortening
180g icing sugar
1 tsp peach essence ( i omitted )
adequate candied balls

Utensils:
1 each nozzle no. 854 and piping bag

Method:
Preheat oven to 180C,blend A in a mixing bowl till well combined.
Add in B and mix well.
Add in C mix well.
Spoon batter into muffin cups and bake for 20 to 25 minutes till baked.

Topping:
Beat margarine, shortening and icing sugar till fluffy, add in peach essence and mix well.
Fit piping bag with nozzle no. 854, spoon in margarine mixture and pipe on top of cupcakes.
Lastly, sprinkle candied balls over cupcakes.

Oreo Cupcakes

Source: Mamafami / Rima / Che Mat Gebu

Ingredients:

125g butter

1/2 cup brown sugar

1 cup self-raising flour

1/2 teaspoon baking powder

2 large eggs (I used 3 small eggs)

1/2 teaspoon vanilla essence

5 pieces oreo biscuit - crushed with the cream

Extra oreo - cut into chucks (Mamafami's added)  

Method:

Pre-heat oven at 170C. Line the muffin cups with cupcakes casing.

Sift self-raising flour and baking powder.  Keep aside.

Cream butter and brown sugar.

Add eggs and vanilla essence.  Beat well.

Add in sifted flour and mix well.  Do not overbeat.

Stir in the crushed oreos.

Spoon the batter into the cupcakes casing.  Top with a few chunks of oreo biscuit.

Bake for 20 minutes.

Chocolate Cupcakes

Source: Evelyn Gemima - My Baking Workshop

Ingredients (A):

170g Flour

1/2 tsp soda bicarbonate

1 tsp baking powder

57g high quality cocoa powder ( Kim used black cocoa powder about 12g )

A pinch of salt

Ingredients (B):

230ml corn oil

100ml water

1/2 cup castor sugar ( Kim didn't reduced )

2 tsp instant coffee powder (optional) ( Kim also omitted )

1 tsp vanilla

2 eggs ( Kim used grade A )

230ml condensed milk ( Kim used about 140ml, stock not enough )

Frosting:

250g whipping cream

1 tsp vanilla

Chocolate rice for garnish

( Kim omitted frosting )

Method for cupcakes:

Sift together ingredients A into an electric mixer bowl.

In another bowl, mix together ingredients B.

On a low speed, gradually add in B ingredients into A and mix until well blended for 2 minutes ( DO NOT OVER BEAT ).

Bake into pre-heated oven at 160C for 15-25 minutes or until cooked.

Cool completely in wire rack and pipe the cupcakes with vanilla fresh cream frosting, sprinkle some chocolate rice on top.

Method for frosting:

In an electric mixer, beat whip cream.  Then add in vanilla, beat until soft peaks.  Ready to use.

 

Kek Cawan Nutella

Source: Puan Azlita (Masam Manis)

Bahan-bahan:

180gm mentega

100gm gula kastor

3 biji telur (saiz kecil Kim guna 4 biji telur)

1 sudu kecil esen vanila

200gm tepung gandum

2 sudu kecil baking powder

30ml susu segar

Nutella secukupnya

Papercup secukupnya

Caranya:

Panaskan oven 170C.

Susukan cawan kertas di dalam loyang muffin.  Ketepikan.

Ayakkan tepung dan baking powder.  Ketepikan.

Pukul mentega dan gula hingga kembang.

Masukan telur satu persatu dan pukul lagi sehingga sebati.

Masukkan esen vanila dan terus memukul.

Masukkan tepung dan susu secara berselang-seli ke dalam adunan dan kaup balik menggunakan spatula.

Masukkan adunan ke dalam cawan kertas 3/4 penuh (Kim mengguna sudu aiskrim dan Kim masukkan sebanyak 2 sudu).

Masukkan nutella kedalam piping bag dan pipekan nutella diatas adunan secara lingkaran ubat nyamuk.

Bakar dalam oven pada suhu 170C selama 15 hingga 20 minit.  (Cucuk dengan lidi, jika lidi keluar bersih  bolehlah diangkat)

Keluarkan dalan sejukkan atas redai.

(Sembang Kim : Kalau melihat hasil tangan Puan Azlita sungguh menarik dan menyelerakan juga cara beliau mengambil gambar-gambar masakan amat menarik hati untuk mencuba resipi beliau, terima kasih Puan Azlita kerana sudi berkongi ilmu masakan)

Carrot Apple Cupcake

By: Naz Rinn Chan / Source : Yatie Sinar Kehidupan

Bahan-bahan:

2 1/2 cawan tepung naik sendiri

1 1/2 sudu kecil baking powder

1 sudu kecil soda bicarbonate

1 1/4 sudu kecil serbuk kayu manis

Secubit garam halus

3/4 cawan gula perang halus - Yatie guna 1 cawan - Kim jugak 

4 biji telur - Kim guna 5 biji telur saiz C

1 cawan minyak jagung/minyak sayur

100gm mentega, dicairkan

200gm lobak merah, diparut

150gm apple hijau, diparut

30gm hazelnut (boleh digantikan dengan kekacang lain) - Yatie tak letak, Kim jugak

Cara membuat kek:

Ayak bersama tepung, baking powder, soda bicarbonate dan garam halus.  Masukkan kedalam mangkuk pengadun.

Masukkan kesemua bahan lain.

Putar adunan pada kelajuan perlahan untuk beberapa saat dan kemudian kelajuan sederhana untuk selama 2 minit.

Lengserkan loyang 9 inci dengan sedikit mentega dan alas dengan kertas. Tuangkan adunan.

Bakar pada suhu 180C selama 45 minit ke 1 jam ikut oven masing-masing.

Sejukkan kek dan hias dengan cream cheese frosting.

*** Kalau membuat versi cupcake, bakar pada suhu 180C selama 25-30 minit api atas bawah atau sehingga masak ***. 

Kim menggunakan sudu ice-cream untuk mengisi adunan kedalam kotak cupcake, masukkan 2 sudu ice-cream kedalam cupcake.

Cream cheese Topping:
250gm cream cheese
4 sudu besar butter
1/3 cawan gula icing, diayak
1 sudu kecil jus lemon

Caranya:
Campurkan kesemua bahan dan pukul sehingga lembut dan gebu.
Sapu atas kek yang telah sejuk tadi.  Hias ikut kreativiti masing-masing.  Dah siap masukkan dalam peti ais semula supaya adunan cream cheese mengeras sedikit.
(Nota Kim - Pastikan kek benar-benar sejuk sebelum dihiaskan dengan topping, jikalau tidak topping akan mencair)