Chocolate Cupcakes

Chocolate Cupcakes

Ingredients

• 1¼ cups milk
• 1tsp. white vinegar
• 1¾ cups all purpose flour
• 1½ cups sugar
• ⅔ cup unsweetened cocoa
• 1tsp. baking powder
• ½tsp. baking soda
• ¼tsp. salt
• 170g butter, soften and cut up
• 2 eggs
• 1tsp. vanilla extract

Instructions

1. Preheat oven to 180°C.
2. Combine milk and vinegar and leave aside for 5 minutes.
3. Sift flour, sugar, cocoa, baking powder, baking soda and salt into a large mixing bowl.
4. Beat in butter at low speed until mixture is crumbly.
5. Add in milk mixture, eggs and vanilla extract, beat at medium speed for 3 minutes.
6. Spoon batter into cups and bake for 20 minutes or until top springs back when lightly touched.
7. Remove cupcakes from oven and cool completely.

Notes

• There's white frosting in the recipe but I did not make them, refer to the link below for frosting ingredients and instructions if you want to add them.
• There's a conversion calculator on this recipe site if you want the measurements in grams, link here.
• Cupcakes will crack if over baked, be careful on the timing.

Reference

• Diana's Desserts - Chocolate Cupcakes with Fluffy White Frosting

I've cut down sugar when baking, only added 1 cup instead of the original 1½ cups, cupcake came out nicely and it has slightly bitter cocoa taste which I love! Suitable for people who enjoys cupcake but do not like them sweet.

^StarrY^

Cotton Soft Japanese Cheesecake

Cotton Soft Japanese Cheesecake

Ingredients

• 140g castor sugar
• 6 egg whites
• 6 eggs yolks
• 1/4tsp. cream of tartar
• 50g butter
• 250g cream cheese
• 100ml fresh milk
• 1tbsp. lemon juice
• 60g cake flour / superfine flour
• 20g corn flour
• 1/4tsp. salt

Instructions

1. Lightly grease and line the bottom and sides of a cake pan and preheat oven to 160°C.
2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the cake flour, corn flour, egg yolks, lemon juice and mix well.
3. Whisk egg whites with cream of tartar until foamy. Add in sugar and salt, whisk until soft peaks form.
4. Add the cheese mixture to the egg white mixture and mix well with a spatula. Pour mixture into cake pan.
5. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160°C.

Notes

• Water bath - Place cake pan in a rectangle tray filled with water for moisture.
• If using salted butter, omit salt from ingredient list.

Reference

• Diana's Desserts - Cotton Soft Japanese Cheesecake

It's really soft! Try this out if you love light cheesecake, it's good. =)


^StarrY^