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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set