Janice shared the following recipe. There is a method that was used in the preparation. I did tried the method, they really turns out moist. But I am lazy to do the whites & yolk separately, hence I combined & used the ingredients measurements. The cupcake is really moist even after days!
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| Added chocolate chips |
Butter Cupcakes adapted from
The Famous Mrs NgSK's Super Moist Butter Cake
Ingredients :
230g soft butter at room temperature
4 eggs - about 200g or there about
200g plain flour
200g sugar
60ml fresh milk
1 tsp vanilla essence / extract
1 tsp baking powder
Preparation steps:
1. Cream butter until creamy then add the sugar. Cream until light & fluffy.
2. Add egg one at a time, then milk & vanilla extract. Beat until well combine.
3. Turn the electric mixer to slow, slowly fold in the flour. Stop the machine until all well combine.
4. Put paper liners on muffin moulds, then fill it up 2/3 with the cake mixture.
5. Bake in a preheated oven at 150 degree C for 30 - 35mins or until the cupcakes are fully cooked. Toothpick test, if it comes out clean, the cake is ready.
6. Take them out from the oven & leave to completely cool before dressing up the cakes.
Voilà !!
Butter Cream Icing
125g soft butter at room temperature
125g icing sugar
1 tsp vanilla essence / extract
Colouring ( optional )
Preparation steps:
1. Whisk butter until it turns pale / light.
2. Slowly add in the icing sugar & vanilla extract. Whisk until light & fluffy. Add choice of colouring & whisk until well combine.
3. Transfer to piping bags with attached nozzle & pipe on to the cupcakes.
Voilà !
Chin's notes:
1. The link to the original recipe :
2. You can also add chocolate chips into the mixture.
3. The mixture yield about 16 - 18 cupcakes.
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