Let’s take a break from all those lakes and parks and trails and come back to the present…
Remember when I said I’m out of self raising flour after I made those ugly looking pumpkin buns and I won’t be attempting anything that requires flour in the foreseeable future? Well, there’s been… erm… a bit of… how should I say this… a bit of… I suppose we can call this… complication.
You see, when I went grocery shopping last Friday, when I walked pass the baking ingredients section and noticed the muffin cases, I suddenly recalled that I still have a bunch of unused muffin cases at my disposal. Well, they were cheap, I think I paid RM 2 for 100 of them, but still, it would be a waste of money if I throw them away, wouldn’t it be? So, to NOT waste RM 2, I decided to buy another box of self raising flour for much more than RM 2. It was only when I reached home and began unpacking that I finally asked myself: “What the hell have you done?!”
So… today, I am going to show you how I attempted to make what I deluded myself into thinking, is a healthier version of cupcakes.
For a conventional basic cupcake, this is probably what what the ingredient list looks like for a 12 cupcakes recipe:
- 125g self-raising flour
- 125g butter
- 125g caster sugar
- 150ml milk
- 2 eggs
My version is tweaked here and there, so it might make you go nuts seeing it…
- 75g self-raising flour
- 50g organic instant oats – I imagine replacing some flour with oats means healthier cupcakes
- 1oog butter
- 2 tablespoons of peanut butter – I have not enough butter, I think peanut butter can be a good substitute
- 75g soft brown sugar – again, I imagine soft brown sugar is healthier than caster sugar
- 3 tablespoons of St Dalfour fruit jam – natural fruit preservative, healthy, right?
- 150ml milk
- 2 eggs
- Pour flour, oats, sugar, butter and peanut butter into mixing bowl. Mix till the mixture becomes sort of crumbly and well combined.
- Add milk and keep mixing. Add eggs, 1 at a time and keep mixing. Add fruit jam and lightly fold it into the mixture with a spatula/spoon.
- Lay out 12 muffin cases in a muffin tray. Scoop batter into each case as evenly as you can. It’s okay if you do a lousy job on this, you’re not gonna sell them. Uneven = good homemade stuff, right?
- Bake in pre-heated oven, 170°C for 22 minutes.
- Done, let the cupcakes cool down for 10 minutes before eating.
I actually did not place high hopes that this will turn out well. I felt my batter is too heavy and wet with those peanut butter and milk and jam. In fact I was prepared to accept muffins instead of cupcakes as the end result. Of course if that had happened, I would have posted this as a muffin recipe just to make myself look good.
But it turned out alright in the end. I mean, yeah, it was a bit more compact and firm than I would have liked, but the texture is still that of a cake. And that’s what distinguishes a cupcake and a muffin. A muffin is bread-like. A cupcake is a cake in the shape of a muffin, sort of. And my cupcakes were delicious, with a subtle peanut buttery and jammy flavor.
Oh no, what am I saying? No, no no no! A cupcake is not a cake, they’re different! Mom, I did not bake cakes! Cupcakes are different!