I used oil instead of butter in this recipe and I notice that the texture is a wee bit spongy. These cupcakes are soft and moist and utterly delicious. I kept some in the fridge and they tasted just as good the next day, consumed at room temperature. Certainly a keeper recipe.
Vanilla choc mint cupcakes ~ 香草巧克力蛋糕
Ingredients
- 140 gm plain flour
- 1.1/2 tsp bicarbonate of soda
- 3/4 tsp baking powder
- 2 large eggs, lightly beaten
- 150 gm caster sugar
- 80 ml canola oil
- 1/2 cup buttermilk (milk + 1 tsp lemon juice/vinegar to make 1/2 cup)
- 2 tsp vanilla
- 90 gm choc mint, broken into pieces
- 40 gm choc mint to put on top
Method
- Sift flour with bicarbonate of soda and baking powder, set aside.
- Whisk eggs, sugar, oil and vanilla till smooth and well combined.
- Add in sifted flour alternating with the buttermilk. Mix in the choc mint pieces. Batter is quite runny.
- Scoop the batter into paper lined muffin pan, 3/4 full.
- Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. Test with a skewer till it comes out clean.
- Let cool in pan before transferring onto a wire rack to cool completely.
- Yield : 10 cupcakes
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