Skip to main content

Chocolate cupcakes with jam ~ 果酱巧克力蛋糕

 

This is a soft and moist chocolate cupcake which will augur well for breakfast or to enjoy at any time of the day.  I added jam inside the cake by poking a 'tunnel' into the cake and slowly scoop the jam in  to fill up the tunnel.  You can use any flavour of jam according to your preference but no matter what flavour or brand of jam you add in, the cake will taste real good!





Chocolate Cupcakes with Jam  ~   果酱巧克力蛋糕

Ingredients

  • 30 gm cocoa powder
  • 110 gm plain flour
  • 1/2 tsp sodium bicarbonate
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 'L' eggs
  • 90 gm caster sugar
  • 90 gm light brown sugar
  • 80 ml oil
  • 1/2 cup buttermilk (milk + 1 tsp white vinegar or lemon juice to make up 1/2 cup)
  • 2 tsp vanilla
  • Jam of your choice to fill up the 'tunnel'  after baked 
  • Icing sugar to dust (optional)
Method
  1. Sift plain flour, sodium bicarbonate, baking powder, cocoa powder and salt into a mixing bowl.  Whisk with a ball whisk to combine thoroughly.
  2. Using a hand whisk, whisk eggs, oil, vanilla, caster and brown sugar till light and creamy.
  3. Pour half egg mixture into the flour mixture and whisk to combine.  Add the buttermilk, followed by the remaining egg mixture.  Whisk till just combined.  Mixture will be runny.
  4. Scoop batter into muffin pan with cupcake liners.  Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Test with a skewer till it comes out clean.  Remove cakes from the oven and let them cool on a wire rack.
  5. Use a funnel to poke into the cake and slowly scoop jam into the 'tunnel'.  Lightly dust with icing sugar before serving.
  6. Yield :  9 cupcakes

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe