There are fashion trends and there are foodie trends. If you are new into the foodie world, well, let me introduce you to the latest trend in the scene - CUPCAKES. There has been several foodblogging events surrounding cupcakes and suddenly, cupcake holders became a desire for many, including me! And we are not tired of cupcakes yet! The quest for cupcakes continues as Barbara came up with the brilliant idea for Donna Day. The idea is to make Donna Hay's very popular Self Frosting Cupcakes, which was probably germinated by Nic and has since flourished all around the globe.Well, Donna's cupcakes definitely stopped over in sunny island of Singapore today. The original recipe called for peanut butter but I am not so much a fan. Many, including Nic, have found Nutella to be an excellent substitute but I do not Nutella on hand. What I do have is a bottle of Alice Medrich's lowfat chocolate sauce, so chocolate sauce it was. The batter was thick and made it rather difficult to swirl in chocolate sauce in a consistent spiral pattern. Hence, my cupcakes did not turn out visually exciting. Sigh - no sign of self-frosting! My brother thought I made marbled cupcakes! But oh whatever - still cuppca-delicious! I couldn't help myself but split a fresh-out-of-oven cupcake with my brother. Slightly sweeter than I would prefer but so very moist and biting into the swirls of chocolate was oh-so-satisfying!
Below's the recipe from Donna Hay's Modern Classics 2, as per the book. They are so easy to make; try it yourself soon! I managed to get 14 instead of 12 but baked them close to 27 minutes. You will have to use your own judgement here. The girls club are so in for a TGIF treat.
Peanut Butter Cupcakes
1) Preheat the oven to 160C/325F.
2) Place 175g/6oz very soft butter, 3/4 cup caster sugar, 3 eggs, 1 3/4 cups sifted all purpose flour and 2 tsp baking powder in a bowl and mix, using electric beaters, until smooth.
3) Line 12 muffin tins with paper cases.
4) Spoon in the mixture and swirl 1 1/2 tsp peanut butter through each cake.
5) Bake for 20 minutes.
Makes 12.
2) Place 175g/6oz very soft butter, 3/4 cup caster sugar, 3 eggs, 1 3/4 cups sifted all purpose flour and 2 tsp baking powder in a bowl and mix, using electric beaters, until smooth.
3) Line 12 muffin tins with paper cases.
4) Spoon in the mixture and swirl 1 1/2 tsp peanut butter through each cake.
5) Bake for 20 minutes.
Makes 12.
2 comments:
Mmm.. looks like a good batch! I do hope the'll give me credit if cupcake stores in NY ever decide to add these to their menus....
Looks great Mia. Look out for my round up this weekend.
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