If you’re wondering what I’m doing blogging at 3.00 a.m… well, my 12-year-old daughter Alex had to be in school at 2.30 a.m. for a star-gazing activity. Instead of going to bed early, I baked some cupcakes and I decided to post the recipe before I go to bed.
The girls have been asking me to bake for days. I told my husband that I was wondering if I’m spoiling them with the baking. The kids used to ask me to buy cakes and pastries; these days, they ask me to bake.
The nice thing is that no matter how palpak my baking attempts are, somehow, everything gets consumed anyway. A few days ago, I made some chocolate eclairs — tried to make some chocolate eclairs, to be more precise — but the crusts were too soft. They were gone before the day ended for some reason.
Such a simple thing to bake but this is actually my third attempt at baking these buttery cupcakes. The first batch were too brown, the centers of the second batch of cupcakes sank… the third batch is just perfect — the centers are soft and moist, the tops and edges are golden brown and crisp. My kids are taking these cupcakes to school today for their recess. I’m sending a few extra pieces because their friends always ask for a bite from their baon. :)
1 c. of all-purpose flour
1-1/2 tsp. of baking powder
1/2 c. of butter (I used Queensland)
4/5 c. of white sugar
1 c. of sourmilk
1 tsp. of vanilla
1/2 tsp. of salt
Bake the cupcakes :
Sift together the flour, baking powder and salt.
Cream the butter and sugar until light. Beat in the eggs, one at a time, mixing after each addition.
Pour in the sourmilk and vanilla, and stir. Add the flour mixture and mix until smooth.
Fill the cupcake pans until 3/4 full. Bake in a preheated 160oC oven for 20 minutes.
Now here’s the tip. After 20 minutes of baking, turn off the oven but leave the cupcakes inside for another 10 minutes. Then, partially open the oven door for another 5 minutes before taking out the pan. See, I discovered that it is the sudden drop in temperature that makes the centers of the cupcakes sink after baking. And when you take them out of the oven as soon as they are baked, that happens. So, take the time to allow them to cool gradually.
Don’t worry about over baking. The cupcakes are not fully baked after 20 minutes. They will finish baking in the still hot oven after it has been turned off. In fact, when I turned off the oven, the tops of the cupcakes were still pale. Ten minutes later, they were golden brown.
Simple, right? But, like I said earlier, it took me three attempts to get it right. Sometimes, things just aren’t as simple as they seem.
P.S. I used non-stick muffin pans to bake these cupcakes. You may have to grease and flour regular baking pans.