Bahan
250g tepung serbaguna
2 tsp baking powder
1/2 tsp soda bikarbonat
2 tbsp serbuk koko
175g gula kastor
150g coklat cip
250ml susu
90ml minyak sayur (75g mentega)
1 biji telur (L size)
1tsp esen vanila/ ekstrak vanila
Cara
Gaul tepung, baking powder, soda bikarbonat, gula dan serbuk koko dalam mangkuk besar.
Gaul rata minyak, susu, esen vanila dan telur dalam mangkuk lain.
Tuang bahan basah ke dalam bahan kering dan gaul rata.
Masukkan coklat cip dan gaul rata.
Tuang adunan dalam papercup dan tabur sedikit coklat cip di atas.
Bakar pada suhu 200C untuk 20 minit.
Chocolate Chips Muffin
Bahan:
2 cwn tepung serbaguna / tepung gandum
3 tsp baking powder
1/2 tsp garam
1/4 cwn gula
1 biji telur (dipukul)
1 cwn susu (UHT / susu segar)
6 tbsp shortening dicairkan (saya guna mentega)
1 cwn chocolate chips (saya guna lebih)
Cara:
1. Gaul tepung, baking powder, gula dan garam sehingga rata.
2.Gaul mentega, telur dan susu sehingga sebati.
3. Campurkan bahan di 1. ke dalam bahan di 2. dan gaul sehingga sebati.
4. Masukkan chocolate chips dan gaul perlahan-lahan sehingga rata.
5. Masukkan adunan ke dalam papercup 3/4 penuh (susun papercup dalam muffin tray) dan tabur chocolate chips di atas.
6. Bakar pada suhu 190C selama 15-20 minit.
2 cwn tepung serbaguna / tepung gandum
3 tsp baking powder
1/2 tsp garam
1/4 cwn gula
1 biji telur (dipukul)
1 cwn susu (UHT / susu segar)
6 tbsp shortening dicairkan (saya guna mentega)
1 cwn chocolate chips (saya guna lebih)
Cara:
1. Gaul tepung, baking powder, gula dan garam sehingga rata.
2.
3. Campurkan bahan di 1. ke dalam bahan di 2. dan gaul sehingga sebati.
4. Masukkan chocolate chips dan gaul perlahan-lahan sehingga rata.
5. Masukkan adunan ke dalam papercup 3/4 penuh (susun papercup dalam muffin tray) dan tabur chocolate chips di atas.
6. Bakar pada suhu 190C selama 15-20 minit.
Lemon Cream Cheese Cupcakes
Sources: Jo's Deli
Makes 12 cups
Ingredients:
130g cake flour
½ tsp baking soda
½ tsp baking powder
125g cream cheese, at room temperature
135g butter, at room temperature
145g castor sugar
1 tsp grated lemon rind
2 nos. medium (Grade B) eggs, at room temperature
1 tbsp lemon juice
Lemon glaze:
40g icing sugar, sifted
1 tbsp lemon juice
12 large paper cups
Method:
1. Line muffin pan with paper cups.
2. Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
3. Cream butter and cream cheese until light and creamy for 8-10 minutes.
4. Add castor sugar and continue to mix until light and fluffy.
5. Beat in eggs, one at a time. Stir in lemon rind and lemon juice.
6. Finally, fold in sifted flour in (1).
7. Divide batter evenly into paper cups. Bake in preheated oven at 200 degC for 40 minutes (Note 1).
8. Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan (Note 2). Cool on wire rack. (Note 3)
9. Meanwhile, prepare lemon glaze. Heat lemon juice in microwave on high for 15 seconds. Pour into sifted icing sugar and whisk till smooth.
10. Fill lemon glaze into a piping bag and use a writing nozzle to pipe the glaze onto cupcakes. Decorate with lemon zest and other decoration of your choice. Chill before serving.
Notes:
I was using gas oven which required 40 minutes baking time at 200 degC. For conventional or convection oven, please reduce temperature by 20-25 degC and baking time should be adjusted to 20-30 minutes in total.
The cakes are too soft to be moved yet.
The cheese cupcakes are expected to shrink a little after cooling.
Reference:
Adapted from 'Lemon Cream Cheese Cupcake', Tempt, Cupcakes to Excite, by Betty Saw
Makes 12 cups
Ingredients:
130g cake flour
½ tsp baking soda
½ tsp baking powder
125g cream cheese, at room temperature
135g butter, at room temperature
145g castor sugar
1 tsp grated lemon rind
2 nos. medium (Grade B) eggs, at room temperature
1 tbsp lemon juice
Lemon glaze:
40g icing sugar, sifted
1 tbsp lemon juice
12 large paper cups
Method:
1. Line muffin pan with paper cups.
2. Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
3. Cream butter and cream cheese until light and creamy for 8-10 minutes.
4. Add castor sugar and continue to mix until light and fluffy.
5. Beat in eggs, one at a time. Stir in lemon rind and lemon juice.
6. Finally, fold in sifted flour in (1).
7. Divide batter evenly into paper cups. Bake in preheated oven at 200 degC for 40 minutes (Note 1).
8. Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan (Note 2). Cool on wire rack. (Note 3)
9. Meanwhile, prepare lemon glaze. Heat lemon juice in microwave on high for 15 seconds. Pour into sifted icing sugar and whisk till smooth.
10. Fill lemon glaze into a piping bag and use a writing nozzle to pipe the glaze onto cupcakes. Decorate with lemon zest and other decoration of your choice. Chill before serving.
Notes:
I was using gas oven which required 40 minutes baking time at 200 degC. For conventional or convection oven, please reduce temperature by 20-25 degC and baking time should be adjusted to 20-30 minutes in total.
The cakes are too soft to be moved yet.
The cheese cupcakes are expected to shrink a little after cooling.
Reference:
Adapted from 'Lemon Cream Cheese Cupcake', Tempt, Cupcakes to Excite, by Betty Saw
Nuttela Frosted Choc Chip Muffin
Sumber: Sarah Jasmine
Bahan-bahan:
140gm butter
3/4 cup sugar
3 eggs
1/2 tsp esen vanila
200gm all purpose flour
1/4 tsp salt
2 tsp baking powder
choc chip - secukupnyer
nuttela - secukupnyer
Cara-cara penyediaan:
1. Ayak tepung dengan baking powder & garam.
2. Pukul butter & gula sampai gebu
3. Boh telur & esen.
4. Boh tepung.
5. Boh choc chip sampai rasa puas hati...hehheheh.
6. Boh dalam acuan muffin.
7. Ceduk nuttela dalam sesudu & tompok2kan di atas cupcake.
8. Guna lidi or pisau or apa-apa pun ler dan buat swirl motion.
9. Bakar pada 165C lebih kurang 20 min.
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