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
What to do
- 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...)
- 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.