Chocolate Chips Ginger Muffins

I got this recipe from Audrey. This is definitely a keeper for me. I love love love ginger. The muffin is soft and moist. The ginger and chocolate are perfect combination.

Makes 10 regular size muffins.

175g self-raising flour
1/4tsp salt
1tsp baking soda
100g dark brown sugar
1/4cup maple syrup
1 egg
50g young ginger minced finely
85g unsalted butter
110ml water
100g chocolate chips

1. Preheat oven to 180 degree.
2. Sift flour, baking soda and salt together. Take 1 tbsp of flour and mix it with the chocolate chips. (for coating so the chocolate chips won’t sink to the bottom)
3. Melt the butter and water together.
4. Whisk the brown sugar and maple syrup together till the color becomes lighter.
5. Whisk in the egg. Follow by the ginger.
6. Whisk in the warm butter mixture.
7. Whisk in the flour gradually. Continue to whisk for a while to incorporate more air. Finally fold in the chocolate chips.
8. Scoop the batter and fill the liner till about 4/5 full. Bake for about 20-25mins or till skewer comes out clean.
9. Cool on rack.

Buttermilk Vanilla Cupcake

I modify the recipe from my favorite vanilla cupcake recipe. The taste actually turn out to be very different. It is very flavorful in fact. I added in some lemon juice and replace milk with buttermilk. However the texture was different, it is now more dense and crumbly compared to the original. I quite like it, goes well with a cup of tea!

Here’s the receipe.

Makes 10 regular size cupcake
110g unsalted butter, softened
140g sugar
2 eggs, room temperature
85g self-raising flour
70g plain flour
1/2 cup buttermilk
1tsp vanilla paste

1. Preheat oven to 175degree.
2. Sieve the 2 flours together.
3. Combined milk and vanilla together.
4. At medium speed, cream butter till smooth. Add in sugar and beat till light and fluffy for about 3 mins.
5. Add in 1 egg at a time. Beating well each time.
6. Add the flour and milk mixture in 3 alterante parts.
7. Fill to about 3/4 full. Bake for 20-25mins.

Pandan Chiffon Cupcake

Baked this pandan chiffon cupcake quite some time ago. Recipe is taken from Aunty Yochana’s site. It was rather simple to make and taste nice too. As it wasn’t mention to fill up to how full nor make how many. Hence, I only fill it to 3/4 full and 16 cupcakes. But its was too mini. My father in-law took 8 at a go.

Overbaked => center sinked in

Makes 12.

Ingredients (A)
35g coconut cream
30g water
1tbsp pandan paste
1tbsp cornoil
(Combine everything together)
———————–
80g cake flour
1/4tsp baking powder
3 egg yolks
3 egg whites
1/8tsp cream of tartar
75g caster sugar

1. Preheat ovne to 175 degree.
2. Whisk egg whites till frothy, add in cream of tartar. Then gradually add in sugar and continue to whisk to soft peak.
3. Whisk egg yolks slightly and pour into the beating egg whites.
4. Pour in Ingredient (A) in a slow steady stream.
5. Gently fold in the cake flour and baking powder in 3 batches.
6. Spoon the batter till almost full and bake for about 15-20mins.
7. Leave to cool on rack

Blueberry Buttermilk Cupcake

Yes, I had leftover of buttermilk. So found this delicious recipe from Nosh With Me. Her original was strawberry buttermilk cake. I baked them into cupcakes instead. But I think I was too generous with the blueberries, throw in the whole packet. Hence can’t really taste the cake.

Makes 10.

1cup plain flour
1/2tsp baking powder
1/2tsp baking soda
1/4tsp salt
60g unsalted butter, softened
120g plus additional sugar for sprinkling
1/2tsp vanilla extract
1 large egg
1/2cup buttermilk
1/2-2/3 pack of blueberry (corrected amt)

1. Preheata oven to 190 degree.
2. Combine flour, salt, baking powder and soda together. Sieve.
3. Beat butter and sugar together till pale and fluffy. Add in vanilla
4. Add in the egg and beat well
5. Add in flour and buttermilk in 3 separate alternate sequence
6. Spoon batter till about 2/3 full and sprinkle some sugar on top.
7. Bake fpr about 15-20 minutes.

Sour Cream Chocolate Muffins

I still had leftover sour cream from making the peach pastry. And Florence posted this recipe just in time for me to use up the sour cream. The muffins is indeed soft, moist and fluffy. Will love to enhance the chocolate taste more the next time.

Makes 10. (I followed the recipe exactly)

Ingredient A
120g plain flour
15g cocoa powder
1/2tsp baking soda
(Sieve the above 3 ingredients together 2 times)
1/4tsp salt
35g sugar
60g semi-chocolate chips

Ingredient B
75ml sour cream
45ml milk
1 egg
55g melted butter
50g brown sugar

1. Preheat oven to 190 degree.
2. Mixed ingredient A together
3. Whisk ingredient B together till combined
4. Pour B into A, using hand whisk, mix till combined. Do not overmixed, as the muffins will be dry.
5. Fill the batter till abot 2/3 full. Bake for 25mins or till skewer comes out clean.