- Preheat oven at 160 degrees C.
- Sift ingredient (C) together.
- Beat ingredient (A) at high speed until light and fluffy.
- Add the eggs one at a time.
- Fold in sifted ingredient (C) alternating with milk.
- Add in chocolate chips, reserving some to sprinkle on top of batter .
- Bake for 25 min.
Anyone Can Bake
Thursday, December 8, 2011
Chocolate Chip Cupcakes (makes 12)
Sunday, August 21, 2011
Marble Butter Cake
Saturday, August 20, 2011
Butter Cake
- Sift flour together with baking powder and leave aside.
- Cream butter and sugar at high speed until light and fluffy.
- Add eggs one by one, making sure that it is well combined with the butter after each egg.
- Continue to beat until batter is smooth and light , with no traces of liquid egg.
- Fold in flour and mix until well combined.
- Slowly add in the buttermilk and vanilla essence and mix well.
- Pour batter into a 7-inch round pan, grease-lined with baking sheet.
- Bake in preheated oven at 160 degrees Celsius, for about 25-30 min.
- Buttermilk can be replaced by milk with 1 tsp of vinegar.
- You can use this recipe to make butter-flavored cupcakes.
Monday, August 15, 2011
Pumpkin Muffin
3/4 cup self-raising flour
1/2 cup plain flour
1/2 tsp soda
1 tsp ground cinnamon
1/2 cup brown sugar
1 1/2 cup grated pumpkin
1/2 cup oil
2 eggs, lightly beaten
1/2 cup sour cream
some pumpkin or sunflower seeds to sprinkle on top (optional)
- Sift flour, soda and cinnamon together.
- Stir in sugar and grated pumpkin.
- Combine eggs, oil, sour cream.
- Fold in flour mixture.
- Pour mixture into muffin cups llined with paper cups.
- Sprinke some seeds on top.
- Bake in preheated oven, 180 degrees, for about 20 min.
- Turn on to cooling rack when baked.
Notes :
- Fill the cups to 2/3 full otherwise the muffins will overflow when they rise during baking.
- Sour cream can be replaced by milk with 1 tsp of vinegar.
- You can also steam and mash the pumpkin instead.
- With the same recipe, you can substitute pumpkin with carrots and make carrot muffins instead !
Bread Pudding With Custard Sauce
Ingredients
200g white bread
50g butter
50g raisins and/or mixed candiied peels
2 cups milk
3 eggs
1/3 cup sugar
1/2 tsp cinnamon (optional)
- Grease a square pan or ovenproof dish .
- Remove the crusts from the bread (optional) and spread with butter. Cut into quarters.
- Arrange half of the buttered bread slices in the pan. Sprinkle half of dried fruits over top of bread.
- Place remaining slices of bread over fruits, then sprinkle over the reserved fruits.
- To make the liquid mixture, combine milk, eggs and sugar and heat it up to almost boiling. Stir constantly and use only a small fire.
- Pour the mixture over the bread slices.
- Leave to stand for about 30 min, then sprinkle with cinnamon.
- Place the pan in another larger pan filled with boiling water.
- Bake in a preheated oven, 180 degrees, for about 20-25 min or when the pudding sets.
- Serve warm with custard sauce.
How to make custard sauce:
Using small fire, bring 1 cup of milk to almost boiling. Add 15g of custard powder mixed with 3 tbsp of cold water. Stir constantly until the mixture thickens and just boiling. Off the fire and add 3 tsp of condense milk and 1 tbsp of butter.