Cranberry Cupcakes September 13, 2009

I have been looking for recipe for cupcakes. In the past, those cupcakes I made is a bit hard on top and inside is not soft. Today I try using the recipe from here. The texture is soft and I like it very much. That’s what I want it to be. I did change a bit from the original recipe.

Ingredients :

55g butter

80g sugar

110g plain flour

1 tsp baking powder

60g dried cranberries

150ml low fat natural yoghurt

1 egg

1 tsp vanilla essence

 

Method :-

1. Preheat the oven to 175 deg C.
2. In a small bowl, mix together yoghurt and cranberries. Allow it to rest for 30 mins at room temperature.
3. Cream butter and sugar till light and pale in colour.
4. Add egg.
5. Add in vanilla essence.
6. Stir in yoghurt and cranberries mixture.
7. Fold in the sifted flour and baking powder till well combined.
8. Divde batter evenly into paper cups. Bake for 20 – 25 mins or till an inserted skewer comes out clean.

 

Old Fashioned Cupcakes March 22, 2009

Ingredients :

175ml full-cream milk

60g plain chocolate, finely chopped

125g caster sugar

60g unsalted butter, at room temperature

1/2 tsp vanilla essence

1 large egg, beaten

150g self-raising flour

 

Fudge topping (I didn’t use this)

100g plain chocolate, finely chopped

1 tbsp golden syrup

25g unsalted butter, at room temperature

 

Method :

• Put the milk in a saucepan and heat until scalding hot but not boiling.
• Put the chocolate into a bowl, add about one-third of the sugar, then pour over the hot milk and stir until smooth and melted. Let cool.
• Put the butter in a bowl, add vanilla and remaing sugar. Using an electric mixer or wooden spoon, beat until light and fluffy, then gradually beat in the egg.
• Working in batches, stir in the chocolate mixture alternately with the flour.
• Mix well to make a smooth, thick batter.
• Pour or spoon into the paper cake cases until half full.
• Bake in a preheated oven at 180 deg C for 15-18 mins or until well risen and the cakes spring back when gently pressed with your finger.
• Remove from the oven and let cool on the wire rack.

 

Fudge Topping : -

• To make the fudge topping, which can be used for large sponge cakes as well as small cupcakes and fairy cakes, put the chocolae in the top of a double boiler, or in a heatproof bowl set over a saucepan of streaming but not boiling water and melt gently.
• Remove the bowl from the pan and stir in the syrup and butter.
• When smooth, let cool, stirring occasionally.
• When very thick and on the point of setting, dip the top of each little cake into the fudge topping (or spread it on) until thicky coated.
• Let set until firm.
• Beat eaten within 3 days.

Recipe from Heavenly Chocolate by Linda Collister.

Marbled Chocolate Cupcakes August 17, 2008

Don’t know where go wrong. Some of the cupcakes are fully cooked whereas the rest are not cooked at the bottom. The top of cupcakes are nice to eat but the bottom has to take a risk to see whether it is cooked. I don’t think I will bring to the office and offer them. I will try again but not next week.

Ingredients

175g soft margarine (I use butter, maybe this is the problem)

175g caster sugar

3 eggs

175g self-raising flour

2 tbsp milk (use fresh milk)

55g plain chocolate, melted

Method

1. Put the margarine, sugar, eggs, flour and milk in a large bowl and using the electric hand whisk, beat together until just smooth.
2. Divide the mixture between 2 bowls. Add the melted chocolate to one bowl and stir together until well mixed. Using a teaspoon and alternation the chocolate mixture with the plain mixture.
3. Bake the cupcakes in a preheated oven, 180 degrees C for 20 min or until well risen. Transfer to wire rack to cool.

Jumbo Chocolate Chip Cupcakes August 10, 2008

I borrow a book of muffins & cakes from my colleague. Choose a simple recipe and try out. The texture is a bit rough than my previous cupcakes.

Ingredients

100g soft margarine

100g caster sugar

2 large eggs

100g self-raising flour

100g plain chocolate (use semi sweet chocolate chip)

Method

1. Put muffin paper cases in a muffin pan. I use those ready make cups.

2. Put the margarine and sugar to beat then add the eggs and flour in a large bowl and using an electric hand whisk. Beat together until just smooth. Fold in the chocolate chips. Spoon the mixture into the paper cases.

3. Bake the cupcakes in a preheated oven at 190C for 20-25 mins or until well risen and golden brown. Transfer to a wire rack to cool.

Chocolate Chips Cupcake July 27, 2008

Since I start to bake cookies, I want to try out to do cupcakes. Yesterday I happened to come across this blog on cupcake. So today, I give it a try by adding chocolate chips which is my sons’ favourite.

Self-raising flour – 175g

Sugar – 150g (I use castor sugar)

Eggs – 3

Butter (soften) – 150g

Vanilla esence – 1 tsp

Chocolate chips

Method :

• Preheat the oven at 180 degree C.
• Put the eggs into a bowl and beat lightly with fork.
• Mix the butter and sugar together and then place all the ingredients and mix it.
• Put the mixture into the cup.
• Heat in the oven at 180 degree C for 18 mins.

I think I have put too much of the mixture in the cup. Most of it overflow from the cups. My elder son says that there is not enough of chocolate chips. Well, I will try again using my colleague’s receip another time.