Рецепт Jumbo Size Yogurt Marble Cupcakes
The silicone moulds are so easy to store. Look how flexible the crown muffin mould it is, I can just fold the mould and stuff it in my measuring cup.
Grease the new mould when used for the first time. Place silicone mould on a baking tray before filling as support when placing in the oven. It is very easy to remove the muffins from the mould when still a little warm. Gently press the bottom while peeling back the mould and pull the sides away. The silicone mould is also very easy to clean, no scrapping...just wash the it with soapy water and that is done.
I made a healthy and soft cupcakes with plain yogurt and less sugar added.
The size of my cupcake is real huge and the height is 2 3/4 inches high! Woo..hoo!!
Here is the recipe
- 180g Butter
- 85g Sugar
- 1/2 tsp Salt
- 100ml Whipping cream
- 2 tsp Vanilla extract
- 4 Eggs
- 280g Plain flour (sift together with baking powder and baking soda)
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 120g Plain yogurt
- 1 1/2 tbsp Valrhona cocoa powder, sifted
- 1 tsp Chocolate paste
Method:
Beat butter, salt and sugar at low speed and gradually add in whipping cream then switch to medium speed till butter until fluffy, add vanilla extract - mix well.
Add one egg at a time. Mix well in between additions.
Slowly add plain flour into egg mixture until well mixed (do not over mix) and pour in yogurt and mix well.
Divide batter into two portions and add cocoa powder together with 2 tbsp milk to one of the plain batter follow by the chocolate paste, mix well with a rubber spatula.
Scoop plain and chocolate batter into muffin mold alternately and use a fork to create swirl pattern.
Bake at preheated oven at 180C for about 30 mins.
Enjoy!
more recipes coming up for the slicone moulds~stay tune!