Skip to main content

Easy Cupcakes


I name these 'Easy Cupcakes' as I just adapted a very basic pound cake recipe to make them.  The only difference is that I added in jam and reduced quite a substantial amount of sugar, healthwise and pocket wise.  Our Government has just increased the price of sugar and also encouraging Malaysians to cut down on sugar intake!












Added in blackcurrant jam and shared them with some friends and they gave me the thumbs-up!  Now, that's encouragement!

Ingredients
  • 8 oz plain flour
  • 8 oz butter/margarine
  • 4.1/2 to 5 oz caster sugar
  • 4 eggs
  • 1 flat tsp baking powder
  • 1/2 flat tsp salt
  • 1 tsp vanilla
  • Jam of your own choice
Method
  1. Sift the flour with the baking powder and salt.  Set aside.
  2. Cream the butter and sugar till light, soft and creamy.
  3. Add in eggs one @ a time, mix well.
  4. Fold in sifted flour and add in vanilla, scraping from the bottom and sides of the mixing bowl.
  5. Spoon 1 dessertspoon of batter onto the paper cups lining the patty tins, add in 1/2 tsp jam, cover with additional batter to 3/4 full.
  6. Bake in preheated oven @ 180 deg C for about 25 to 30 mins. till light golden brown.  Test with skewer till it comes out clean.
  7. Remove from oven and let cool on wire rack.

Comments

  1. Cheah, your cupcakes look so tempting! Frankly, no matter how high is the price. Everyone still taking the same level of sugar each day. So is the cigratte! Or they looking up for cheaper one which is even worst to their health. Am I right? Hope you're enjoying your day.
    Cheers, Kristy

    ReplyDelete
  2. Your recipe looks really easy and yummy too.

    ReplyDelete
  3. Cheah, the cupcake has a perfect texture: smooth and light!

    ReplyDelete
  4. Your cupcakes look so pretty! Love that filling inside!

    ReplyDelete
  5. Kristy
    Think we should reduce our sugar intake for our health.

    Anncoo
    Yes, very straightforward and easy!

    Thanks, Angie

    Sook
    Thanks. The black currant jam blends well with the cake.

    ReplyDelete
  6. I love very simple cake recipe too...this looks very light and delicious. I have been cutting down of the usage of sugar too.

    ReplyDelete
  7. i love n tried tis recipe twice, all ppl commented is GOOD after taste it. TQ!

    ReplyDelete
  8. Liew
    Thanks for dropping by my blog and trying out my recipe. So glad that you've tried and like it! I'm truly very happy that people tried and like my recipes!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…