hey hey hey...~
quite excited with this entry...this is my first time of sharing my cupcake recipe with my friends...those who know me well must know how much I adore cupcakes....I love baking them and of course - eating them!! XD I've encountered some delicious cupcakes out there...but most of the time, they were dry and too sweet...*not that I'm bragging that mine are the best* but they certainly meet my standard of good cupcakes =)
ok..enough of bla bla...lets get to business...here I want to share with u one of my most delicious cupcake - Strawberry Moist Cupcake....this is very easy to make & very yummy to eat =9
so...lets get started!
firstly u're gonna need...
1 block of butter
1 cup of sugar (or slightly less)
2 1/4 cup of wheat flour (not self rising)
1 heap teaspoon of baking powder
1 heap teaspoon of baking soda (sodium bicarbonate)
1/3 teaspoon of fine salt
3 large eggs
1 cup of sour cream / milk / yoghurt / cream
400 g of strawberries (more or less)
1 tablespoon of vanilla essence
1 tablespoon of strawberry emulco / flavour (if desired)
1 cup of chopped nuts (any nuts - if desired)
the steps are:
1 - Roast or fry (without oil) the chopped nuts for about 5-6 minutes or until they turned golden brown. Put aside.
2 - Sift the flour, baking powder, baking soda & salt in a large bowl. Add the roasted nuts. Put aside.
3 - Blend together the strawberries, sour cream & half of the sugar. Take out 1/3 of the blended strawberries, put it in a bowl, keep in the fridge.
4 - In a mixing bowl, cream together butter (room temperature) & the remaining sugar until light & fluffy (around 4-5 minutes). Add eggs - one at a time. Add vanilla essence & strawberry emulco.
5 - With mixer on low speed, add 1/3 of the flour mixture (from step 1), then 1/2 of the blended strawberries (from step 2). Add another 1/2 of the flour mixture, then add all of the blended strawberries and finally add the remaining flour mixture. (in other words, u just simply alternate the flour mixture & the blended strawberries)....this step is done to ensure ur cake will turn out moist (trust me...its worth the effort!)
6 - Line muffin tin with paper liners. Pour batter into each cup, filling each cup about almost full (refer to pic)
7 - Bake in an oven at 170 celsius for about 18-20 minutes (it depends on the oven). To know when your cake is done, use the toothpick test. Insert a toothpick at the centre of the cake and pull it out. If the toothpick comes out clean, its done!
8 - Transfer the cakes onto a wire rack to cool them off.
9 - When you are ready to serve them, squirt a dollop of whipped cream, a teaspoon of the cooled blended strawberries & finally a slice of strawberry on top of it.
10 - Bite, chew, swallow & enjoy! =)
*additional*
1 cup = 250 ml = 4/5 mug = 1 1/4 teacup (it would be really helpful if u have a measuring cup)
this cake will still be moist after 3 days (if they can survive that long) *wink*
be creative & change the ingredients according to your liking...u can change the strawberry with other fruits - peach, banana, lychee, cherry & many more...u can also use flavoured milk or yoghurt (strawberry milk, strawberry yoghurt) to enhance the taste
happy baking!
quite excited with this entry...this is my first time of sharing my cupcake recipe with my friends...those who know me well must know how much I adore cupcakes....I love baking them and of course - eating them!! XD I've encountered some delicious cupcakes out there...but most of the time, they were dry and too sweet...*not that I'm bragging that mine are the best* but they certainly meet my standard of good cupcakes =)
ok..enough of bla bla...lets get to business...here I want to share with u one of my most delicious cupcake - Strawberry Moist Cupcake....this is very easy to make & very yummy to eat =9
so...lets get started!
firstly u're gonna need...
1 block of butter
1 cup of sugar (or slightly less)
2 1/4 cup of wheat flour (not self rising)
1 heap teaspoon of baking powder
1 heap teaspoon of baking soda (sodium bicarbonate)
1/3 teaspoon of fine salt
3 large eggs
1 cup of sour cream / milk / yoghurt / cream
400 g of strawberries (more or less)
1 tablespoon of vanilla essence
1 tablespoon of strawberry emulco / flavour (if desired)
1 cup of chopped nuts (any nuts - if desired)
the steps are:
1 - Roast or fry (without oil) the chopped nuts for about 5-6 minutes or until they turned golden brown. Put aside.
2 - Sift the flour, baking powder, baking soda & salt in a large bowl. Add the roasted nuts. Put aside.
3 - Blend together the strawberries, sour cream & half of the sugar. Take out 1/3 of the blended strawberries, put it in a bowl, keep in the fridge.
4 - In a mixing bowl, cream together butter (room temperature) & the remaining sugar until light & fluffy (around 4-5 minutes). Add eggs - one at a time. Add vanilla essence & strawberry emulco.
5 - With mixer on low speed, add 1/3 of the flour mixture (from step 1), then 1/2 of the blended strawberries (from step 2). Add another 1/2 of the flour mixture, then add all of the blended strawberries and finally add the remaining flour mixture. (in other words, u just simply alternate the flour mixture & the blended strawberries)....this step is done to ensure ur cake will turn out moist (trust me...its worth the effort!)
6 - Line muffin tin with paper liners. Pour batter into each cup, filling each cup about almost full (refer to pic)
7 - Bake in an oven at 170 celsius for about 18-20 minutes (it depends on the oven). To know when your cake is done, use the toothpick test. Insert a toothpick at the centre of the cake and pull it out. If the toothpick comes out clean, its done!
8 - Transfer the cakes onto a wire rack to cool them off.
9 - When you are ready to serve them, squirt a dollop of whipped cream, a teaspoon of the cooled blended strawberries & finally a slice of strawberry on top of it.
10 - Bite, chew, swallow & enjoy! =)
*additional*
1 cup = 250 ml = 4/5 mug = 1 1/4 teacup (it would be really helpful if u have a measuring cup)
this cake will still be moist after 3 days (if they can survive that long) *wink*
be creative & change the ingredients according to your liking...u can change the strawberry with other fruits - peach, banana, lychee, cherry & many more...u can also use flavoured milk or yoghurt (strawberry milk, strawberry yoghurt) to enhance the taste
happy baking!
