Recipe
Ingredients (yield 9 cupcakes)
100g shortening
100g caster sugar
1/4tsp salt
1/4tsp vanilla essence
2 egg
60g water
150g bread flour
5g baking powder (about 1 1/2tsp)
110g blueberry in light syrup (drained)
Steps:
1. Preheat oven to 180C.
2. Sift flour and baking powder together, set aside.
3. Cream shortening, salt and sugar until light and fluffy.
4. Slowly beat in the egg and essence until well combined.(If batter curdle add in some flour.)
5. Fold in flour and water until well combined.
6. Spoon batter into cupcake casing until 70% full.
8. Bake for 25-30mins.
9. Remove and cool cupcakes on a wire rack.
2 comments:
erm.. I love muffins, I love blueberry too! I made muffins days ago too. I kept a few muffins in the freezer and reheat it in 120'C for 10 minutes. It's no different from the freshly bake muffins. So nowadays I could bake extra muffins to keep in the freezer and have it anytime when I feel hungry :P
Hi Kitchen Corner,
This is a good idea, I can make extra the next round. Thanks. :)
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