Monday, 8 October 2012


TILL stands for Touch and Impact Little Lives. This is our class for new and aspiring Sunday school teachers. The class not only equips teachers to teach The Word truthfully and clearly, but effectively, so as to touch and make an impact on the little ones.
We have close to 80 children who attend Sunday school regularly and 20 teachers and helpers. There will be another 5 joining us and more teachers are urgently needed.
Jesus said  to his disciples in Matthew 9:37 'The harvest is plentiful, but the laborers are few; pray therefore the Lord of harvest to send out his laborers into his harvest.'
We also played  a recruitment video after sermon.


On my last post, I said that I will post the cupcake recipe. It is nothing new, but cake is very moist and delicious and is adapted from the famous Magnolia Bakery. The buttercream is adapted from Martha Stewart. I added nutella for flavoring.

Ingredients ( make 12 )

85g self raising flour
70g plain flour
113g unsalted butter
170g caster sugar
2 large eggs
1/2 cup milk
1/2 tsp vanilla extract


  • Preheat oven to 170C
  • Line muffin tins with cupcake papers
  • In a small bowl, combine the flours. Set aside
  • In a large bowl, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes, Add eggs, 1 at a time, beating well after each addition. Add in vanilla extract.
  • Add the dry ingredients in 3 parts, alternating with the milk and flour. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  • Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.
  • Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
When cake is cooled, use a knife to cut out a round in the centre of cake and fill a teaspoon of nutella.

Swiss Meringue Buttercream with Nutella frosting

2 egg white
1/4 cup sugar
180g unsalted butter,cubed
2 tablespoon nutella

Whisk egg white with 1/4 cup of sugar in a double boiler. Whisk until sugar dissolve and not grainy.Transfer to a mixer and whisk at high speed. When mixing bowl is cooled, Add in cut butter cubes and continue whisking to a cream consistency. Add the nutella and mix well.

swiss meringue buttercream with nutella

I made the cupcake toppers from free downloads.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...