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BLACK BOTTOM CUPCAKES
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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