Vanilla choc mint cupcakes ~ 香草巧克力蛋糕

I used oil instead of butter in this recipe and I notice that the texture is a wee bit spongy. These cupcakes are soft and moist and utterly delicious. I kept some in the fridge and they tasted just as good the next day, consumed at room temperature. Certainly a keeper recipe.

Vanilla choc mint cupcakes ~ 香草巧克力蛋糕
Ingredients

140 gm plain flour
1.1/2 tsp bicarbonate of soda
3/4 tsp baking powder
2 large eggs, lightly beaten
150 gm caster sugar
80 ml canola oil
1/2 cup buttermilk (milk + 1 tsp lemon juice/vinegar to make 1/2 cup)
2 tsp vanilla
90 gm choc mint, broken into pieces
40 gm choc mint to put on top

Method

Sift flour with bicarbonate of soda and baking powder, set aside.
Whisk eggs, sugar, oil and vanilla till smooth and well combined.
Add in sifted flour alternating with the buttermilk. Mix in the choc mint pieces. Batter is quite runny.
Scoop the batter into paper lined muffin pan, 3/4 full.
Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. Test with a skewer till it comes out clean.
Let cool in pan before transferring onto a wire rack to cool completely.
Yield : 10 cupcakes

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