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.

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.

Chocolatey Cupcakes

Oh this is nice nice nice. Soft, moist, chocolatey and yummy… I adapted this from I love Cupcakes blog. A very simple and easy recipe. You don’t need to use mixer, just a mixing bowl and wooden spatula will do. Which means less washing… =P And you don’t have to take out your butter out to the room temperature in advance, which is something I don’t like to do. As sometimes, I might forget to take out the butter first or put too long and the butter get too soft.

Tips: To quickly bring the eggs to room temperature, you can always soak it in slightly warm water first while preparing the rest of the items.

Makes about 8 cupcakes for the below cupake size.

75g plain flour
30g coca powder
3/4tsp baking powder
1/4tsp salt
85g of semi-sweet chocolate
160g unsalted butter
130g fine sugar
50g brown sugar
3 eggs
1tsp vanilla extract

1. Preheat oven to 175 degree.
2. Melt semi-sweet chocolate and butter together. Let cool to room temperature. (You may start preparing the rest of the items while allowing it to cool)
3. Sieve flour, cocoa powder, baking powder and salt together.
4. Stir in sugars into the melted chocolate mixture till combined.
5. Add in 1 egg at a time and stirring till combined each time.
6. Add in vanilla extract.
7. Fold in the flour mixture gradually. Do not overmixed.
8. Scoop the cupcakes into the prepared liners till 3/4 full (this will give you a nice dome)
9. Bake for 20 minutes or till skewer comes out clean.

(For the above cupcake liner, I filled it with about 80g of batter each.)

Basic Cupcake

Nothing fancy. This is just a very basic and simple cupcake to make. You are able to add in different flavorings, chocolates, fruits and nuts, etc, for variation. Don’t expect the taste and texture to be fantastic, it is really very normal. It is not too sweet, just nice to go along with frosting. I did this so that I can “play” with the fondant decorations.

*Tips: In order to get even height for the cupcakes and you are not good in your estimation, you can weight the batter first. =)

I made this specially for Shan.

Designer Caihui

Taken from Su Yin’s recipe. (Makes 12 cupcakes)
130g unsalted butter
3/4 cup caster sugar
2 large eggs
1tsp vamilla extract
170g self-raising flour
1tsp baking powder
1/3 cup fresh milk

Preheat oven to 180 degree/
1. Beat butter and sugar together till pale and fluffy which will usually take about 5 mins.
2. Add in the vanilla extract, follow by 1 egg at a time, beating well between each addition.
3. Add in the sifted flour and baking powder alternaltey with the milk.
4. Spoon into the cupcake liners and bake for 15-18mins.
(50g of batter per cupcake)

Donut Muffins

Taken from Amanda blog. Please go to her blog for the original recipe. I have half the recipe. Have yet to taste it. Will update later.

Make 5 muffins

Ingredients:
30g shortening
55g sugar
1 egg
95g flour
1 tsp baking powder
1/4 tsp salt
90g milk

Steps:
1. Preheat oven to 175 Degree C.
2. In a mixing bowl mash together the shortening and sugar.
3. Add the egg and whisk it all up until it is smooth.
4. Measure the flour, baking powder, salt and nutmeg into the bowl.
5. Pour in the milk.
6. Mix the batter with a whisk/fork until it is just combine. do not overbeat.
7. Drop the mixture into muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.
8. Bake for 25-30mins, till an inserted skewer comes out clean and muffins top are slightly brown.