All-in-one cupcake

When I saw this recipe on Happy Flour's blog, I can't help but bookmark it... why? Coz it's so simple! everything in 1 bowl and just mix then ingredients together.

But when it came to actually mixing it that day, I re-read the recipe to make sure that I did not get it wrong... I still decided to give it a try.... and well, the baked cuppies did not disappoint! it was soft and fluffy. very well received by the family. And the one thing i love about it most is the versatility. I can easily change the flavours for the cuppies and still know that it won't fail...


My cuppies looked a little different, reason being that I had not enough chocolate chips, so I chopped up some chocolate and sprinkled on the top.


Here's the recipe (recipe yields 12 good sized cuppies). :)


What you need

• 170g unsalted butter (room temperature)
• 110g sugar
• 3 eggs
• 170g self-rising flour
• 1/4tsp salt
• 1/2tsp vanilla paste (changeable to other essences)
• 80g chocolate chips (basically you can change this to anything you like, nuts, chocolate, dried fruits...)

What to do

• Preheat oven to 180C.
• Line muffin tin with paper casing and set aside.
• Sift flour into a mixer bowl.
• Add sugar, salt, butter, eggs and vanilla paste into the flour.
• Beat the mixture at low speed until well blended.
• Then switch to medium speed and continue to beat till smooth and pale, about 3mins. 
• Lastly, fold in both the chips. 
• Spoon batter into the muffin tin until 60% full.
• Bake in a preheated oven for 25mins.
• Remove cupcakes from tin and cool on a wire rack.

2 Chiffon cakes - cooked dough method

I have a pack of coconut milk in the fridge, so it meant baking something that uses it up, instead of the coconut milk going into the bin. Was given a few pieces of chiffon cakes baked by a relative yesterday but was disappointed with the flavour and texture, so I decided the family shall eat decent chiffon cakes today!


The cooked dough method of making chiffon yields a texture that I really love.... airy and yet not too soft and floppy. So besides using the cooked dough method I posted for pandan chiffon, I also adjusted the gula melaka chiffon recipe to bake using the cooked dough method. Both turned out well. :)


Here's the cooked dough method for the gula melaka chiffon recipe:


What you need

• 100gm gula melaka (i shredded it so that it melts faster)
• 67gm coconut milk
• 4 nos egg yolks
• 2.5 tbsp corn oil
• 1/4 tsp salt
• 93gm plain flour
• 4 egg whites
• 1/8 tsp cream of tartar
• 33gm castor sugar

What to do

• Preheat oven to 175 degrees.
• Melt gula melaka in a pot with coconut milk, salt and corn oil over low heat, when the sides are bubbling, turn fire off and sift in the plain flour. Whisk till combined.
• Whisk in the egg yolks till well blended and set aside.
• In another bowl, whip the egg whites with cream of tartar till foamy, slowly add in the castor sugar and whip till stiff peaks.
• Add 1/4 of the whipped egg whites to the egg yolk mixture to lighten it and then transfer contents into the remaining egg white and fold in.
• Ensure that the batter is well combined and then pour into cake mold.
• Bake for 40mins.
• Invert cake mold immediately and let it cool completely before unmolding cake from mold.