Chocolate chip Cupcakes

My sister has been insisted on making cupcakes. But the thing is, I’m bad at making frosting. Not because the recipe isn’t good, but I just doesn’t have what it takes to handle icing. Cooking in any sort i.e boiling, frying, baking, and even smoking need attitude. And maybe I’m not ‘attitude enough’ when it comes to food decorations.

Some said, muffin is the ugly version of cupcake. Really?! Geez, it makes me feel bad…  But, anyway, I end up making muffins which I let my sister believe these are cupcakes. She wouldn’t know the truth, not until she’s 20 at least 😀

This recipe is adopted from Martha Stewart

1

Caption: Muffin  Cupcake and Chrysanthemum Tea

Ingredients

  1. 3 1/4 cups sifted cake flour (not self-rising)
  2. 1 1/2 tablespoons baking powder
  3. 1/4 teaspoon salt
  4. 7 ounces (1 3/4 sticks) unsalted butter, softened
  5. 1 3/4 cups sugar
  6. 1 cup plus 2 tablespoons milk
  7. 1 tablespoon pure vanilla extract
  8. 5 large egg whites, room temperature
  9. 2 cups semisweet chocolate chips
2
Caption: From top left, *Whisking butter and sugar to fluff. *Separating white eggs. *Adding more and more chocolate chips.

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Beat egg whites to stiff peaks, and fold into batter.

  2. [IMPORTANT PART] Reduce speed to low. Mix remaining wet ingredients ( milk and vanilla) in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.. 
  3. Bake cupcakes until testers inserted into centre come out clean, about 20 minutes. Let cool in tins on wire racks.

<TIPS> I’ve done some reading and I’ve learned something. To make a fluffy muffins or cupcakes, it is important to alternate between dry and wet ingredients and finish it with dry ingredients. This create a good consistency and store the moist of cake. Besides, try use fresh ingredients (e.g eggs and vanilla paste) and you will see a big difference. Stick to exact flour : egg ratio to get a fluffy texture cake. 

 Good luck!! 

3Caption: From top left; *Freshly baked cupcakes. *Attempt on chocolate frosting (seems fail). *Every bite shines you.

**** RESIPI DALAM BAHASA MELAYU ****

Bahan-bahan masakan

  1. 3 1/4 cawan tepung yang sudah diayak (bukan tepung naik sendiri)
  2. 1 1/2 sudu besar serbuk penaik
  3. 1/4 sudu teh garam 
  4. 7 auns (1 3/4 bahagian) mentega (unsalted), dilembutkan
  5. 1 3/4 cawan gula
  6. 1 cawan + 2 sudu besar susu
  7. 1 sudu besar estrak vanila 
  8. 5 biji telur putih, pada suhu bilik
  9. 2 cawan chocolate chips (kurang manis) 

Cara-cara masakan

  1. Panaskan loyang pada 350 darjah dan susun bekas muffin.
  2. Ayak bahan-bahan kering ke dalam satu mangkuk besar.
  3. Pukul mentega and gula sehingga sebati dan gebu.
  4. Pukul putih telur sehingga gebu.
  5. Kurangkan kelajuan pemukul dan campurkan bahan kering dan bahan basah secara silih berganti. Pastikan bahan kering dimasukkan dahulu dan diakhiri dengan bahan kering juga.
  6. Bakar kek selama 20 minit atau sehingga bahagian tengah kek masak sepenuhnya. 
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