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。
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