Wednesday, October 8, 2008

Chocolate Chip Cupcake

This is a recipe shared by my baking fren :D the texture is light and fluffy and I like the buttery taste. As I do not want the whole batch to have the same taste, I divide the batter into 2 portions and added different fillings to it! The recipe called for sour cream or milk to be added. As I yet to try out using sour cream in cakes, I decided to try using sour cream instead of milk. As usual I also reduce the sugar* content in the recipe. After 3 days leaving in air-tight container in room temperature, the cupcakes still taste as good as fresh bake!





Ingredient
  • 200gm butter
  • 120gm caster sugar *(original is 200gm)
  • 200gm eggs, lightly beaten (abt 4 large eggs)
  • 1 tsp vanilla
  • 250gm self-raising flour, sifted
  • 8 tbsp sour cream (can replaced with milk)

Method
  1. Cream the butter and sugar until light and fluffy. Add eggs gradually and beat well.
  2. Add in vanilla and mix well.
  3. Fold in flour and sour cream alternately. Do not overmix.
  4. Lastly fold in filling accordingly. Fill batter in bakings cups 3/4 full.
  5. Baked in preheated oven at 180 deg cel for 20-25mins or until golden brown.


4 comments:

YL said...

Very nice. will bookmark for future experiment ;)

can i ask u a few questions (me newbie baker)
for step 1, what do u use to cream the butter and sugar, is a blender necessary?
what do u use to beat the eggs? Whisk?

sorry for the questions, v raw to this so not sure what the baking terms mean. thanks!

Peng said...

Hi YL

I use a electric handwhisk to cream the butter and sugar follow then beat in the beaten eggs gradually...

Angie said...

Hi Peng! May I know where you bought ur cupcake/muffin liner? I cant find nice ones.. Mine is so weird, everytime it doesnt stick to the cupcake/muffin. Very annoying and ugly.

Peng said...

Angie...this is normal paper liner i bought from phoon huat. Avoid using waxed cupcases as the cake will pull away from it after baking.

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