Just watched an episode of ‘Good Chef, Bad Chef’ (gotta love afternoon TV) and thought it was time for a food post (aka it’s the weekend for me-ish: interning tomorrow but not too much brain-work required)!
A friend requested some mini cupcakes for her birthday last week so thanks to Google, I found a quick recipe and of course I got my camera out ;). If you just want the written version, see here but my version with have photos! hehehe
- 1 1/2 cups self raising flour, sifted
- 1/3 cup cocoa, sifted
- 1/3 cup CSR SMART
- 1 teaspoon vanilla essence
- 1 egg, lightly beaten
- 1/3 cup oil
- 1 cup low fat milk (I used full cream)
1. Lightly grease 2, 12 hole (2 tablespoon capacity) mini muffin trays. Preheat oven to 200°C conventional or 180°C fan forced.
2. Combine flour, cocoa and CSR SMART together in a medium bowl.
3. Mix the vanilla, egg, oil and milk in a separate bowl.
4. Gently pour the wet ingredients into the dry and lightly fold together until just combined. Over mixing will give tougher muffins.
5. Divide mixture evenly between each cup of the mini muffin pans.
6. Bake muffins for 15-17 minutes, or until they spring back when gently touched in the centre. Leave in tray for 5 minutes, then gently remove and cool on a wire rack.
Makes about 24 mini muffins :).
Instead of dusting it with icing sugar, I went all out with colourful icing ^^.
The green didn’t really stand out so she had some Aussie colours :). Sadly, I had no common sense about the icing (plus I was trying to keep my bro from eating them) so after I decorated them, I placed the cupcakes in the car without refrigerating them… let’s just say I’m glad I took a photo of the finished product before showing her ^^’.
Had some extra batter so…
Happy times ! They were very moist and the peeps enjoyed it… as long as they popped it in their mouths quickly lols.
OK, I’m cooking dinner so better get prepping!