Yipee! Mummy has started baking again!

16th April 2008

After a long break from baking biscuits and cakes, today mummy has managed to spare some time to make some cupcakes... Perhaps its pay back time, so mummy made not one, but two types of cupcakes: mini Banana Cupcakes and Vanilla and Jam Cakes. You can see the recipe for the jam cakes below (refer blog post dated 26th March 2008 for the banana cupcakes recipe).

Vanilla and Jam cakes. Mummy substituted the raspberry jam with coconut jam (in Malay we call the jam as 'kaya').


I guess mummy's new muffin baking tray is put to a good use!


The mini banana cupcakes cooling off on a wire rack.


The mini cupcakes viewed from another angle.


Ohhh, just look at us enjoying the warm cupcakes!
Hey daddy, don't be jealous okay?


Vanilla And Jam Cakes recipe
(extracted from Periplus Mini Cookbooks)

Ingredients:

2 cups self-raising flour
150g unsalted butter
3/4 cups caster sugar
2 eggs, lightly beaten
1/2 cup milk
2 teaspoons vanilla essence
1/3 cup raspberry jam (or any alternative)

Directions:

1. Preheat oven to 180 degrees C. Place 30 paper patty cases / paper cups in deep patty tins or oven trays.
2. Sift flour into a large mixing bowl. Make a well in the centre.
3. Melt the butter and sugar in a small pan over low heat, stirring until the sugar has dissolved; remove from heat. Combine eggs, milk and essence in small mixing bowl.
4. Add butter and egg mixtures to flour. Using a wooden spoon, stir until combined; do not overbeat.
5. Place one heaped teaspoonful of mixture into each patty case. Top with 1/2 teaspoon of jam and another heaped teaspoonful of mixture.
6. Bake for 15 minutes or until golden. Turn onto wire rack to cool.