Muara Hati

Friday, 13 March 2009

Let's Bake Together!

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 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! =)


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!

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