Monday, June 23, 2014


 bekalan untuk anak bawa balik ke asrama

source from  :  Joy of Baking -  sedap

Cream Cheese Filling :

227  gm  cream cheese, room temperature
  65  gm  white sugar  (1/3 cup)
    1  large  egg
 1/2  tsp   vanilla essence

Chocolate Cupcakes :

195  gm   all-purpose flour  (1 1/2  cups)
200  gm   white sugar (1 cup)
  30  gm    cocoa powder (1/3 cup)
    1  tsp    baking soda
 1/4  tsp    salt
240  ml     water (1 cup)
  80  ml     vegetable, corn or canola oil (1/3 cup)
    1  tbsp  white vinegar
    1  tsp    vanilla essence

Method :

For cupcakes :  Preheat oven to 350'F/177'C and line 12 muffin cups with paper liners.

Cream Cheese Filling :  Beat cream cheese until smooth.  Add the sugar, egg and vanilla essence and beat until creamy and smooth.  Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcake Batter :  In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.  In a separate bowl, mix the water, oil, vinegar and vanilla essence.  Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.  Evenly divide the batter among the 12 muffin cups.  Then spoon a few tablespoons of the cream cheese filling into the center of each cupcakes.
     Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch.  Remove from oven and place on a wire rack to cool.  (The cupcakes can be covered and stored in the refrigerator for about 3-4 days).
(yields :  12 pcs)

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