Wednesday, August 10, 2016

简易酸奶巧克力松饼 Easy Yoghurt Chocolate Cupcakes


I love this straight forward and easy cake recipe. 
我超爱这道直接即简易的蛋糕食谱。 



简易酸奶巧克力松饼
Easy Yoghurt Chocolate Cupcakes


Ingredients 材料

200g Salted Butter 咸牛油 (soften at room temp 温室回温)
80g Castor Sugar 细砂糖
1 Tbsp Dark Muscovado Sugar 有机红糖
4 Large Eggs 鸡蛋 (大)
250g Self Raising Flour 自发面粉
2 Tbsp Cocoa Powder 可可粉
50g Chocolate Buttons 巧克力豆
110g Plain or Greek Yoghurt 原味酸奶
1 Tsp Pure Vanilla Extract 香草精


Directions 做法


Preheat oven to 170C degrees.
烤箱预热至170C度。

Combine and sift raising flour with cocoa powder into a bowl till evenly mixed. Set aside.
发粉和可可粉一起沥入碗中,混匀后搁置。

Combine butter, castor sugar and muscovado sugar into a mixing bowl and beat till pale and fluffy.
把咸牛油,细砂糖和有机红糖加入搅拌盆,以中速打至松发色淡。

Add yoghurt till incorporated.
再加酸奶混匀。

Add eggs, one at a time and beat to combine.
分次把鸡蛋一个一个混入,捣匀。

Add vanilla extract.
把香草精放入,混匀。

Whisk in 1/3 of the flour mixture and gently fold to combine. Repeat the same process for balance flour mixture in 2 additions until combined.
沥入1/3的粉料以翻拌方法拌匀,继续分两次把剩余的粉料拌入至均匀即可。

Fold in 1/2 of the chocolate buttons.
拌入1/2的巧克力豆,拌匀。

Spoon cake batter into individual cupcake liners until 80% full.
勺入蛋糕糊入杯子蛋糕模至八分满。

Decorate the top with the leftover chocolate buttons.
把剩余的巧克力蛋装饰在蛋糕表层上即可。


Bake in the middle rack of the preheated oven at 170C degrees for 15-18mins until the skewer comes out clean.
将蛋糕模送入已预热至170C度烤箱的中架烘烤15-18分钟至熟透为止。

Allow the cupcakes to cool on top of cooling rack.
烤熟的蛋糕放在铁架待凉。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog.   


Related Posts Plugin for WordPress, Blogger...