One of my favourites. So easy to make. Raisins are usually hard and dry when eaten on their own but when incorporate into cakes, they become wonderfully soft and moist. Delicious! I like to throw in some dessicated coconut for the extra chewiness. So the end result is something like mini pound cakes. Husband and I can eat many at a go and we usually finish the lot within two days. But fussy Ying Ying only likes to chew off the brown surface. Haiz! I baked some of these for her teachers for Teachers' Day a few weeks ago but I wasn't sure if they liked them or not since they didn't mention anything afterwards. Anyway, try it if you have the time! Takes me about an hour from start to end - you can do your washing up while waiting for the cakes to be baked.
Ingredients:
(Makes 24 cupcakes)
180g butter
140g castor sugar
200g self-raising flour
2 eggs + 1 tsp vanilla essence
4-6 tbsp milk (adjusting accordingly - seek to achieve a soft dropping consistency)
3/4 cup raisins
3-4 tbsp dessicated coconut
Method:
1) Preheat oven at 180 degree celsius.
2) Cream butter and sugar till light and creamy.
3) Add beaten egg and vanilla e into the creamed mixture gradually. Cream well after each addition to prevent curdling* (separation of fat and liquid). Do not overbeat.
4) Set mixer to its lowest speed and mix in flour.
5) Using a spatula, fold in the raisins and dessicated coconut.
6) Spoon out batter into cake cases.
7) Bake on middle shelf for about 10-15mins or till golden brown.
8) Remove from oven and leave to cool. Enjoy!~
8 comments:
hi bee wee, so nice to read your blog online too. How do you customise your blog to add cute cartoons on it? your girls are so cute!
Thanks. :) I got my header tickers fr lilypie.com. Just customise, copy and paste onto yr blog editing template. Quite easy really!
Hihi. I've been wanting to try baking but it's quite difficult to get the ingredients here. Besides butter and flour, what other ingredients are the common ones that I must use? Instead of castor sugar, normal sugar can or not? I'm thinking of getting all these ingredients when I'm home and bring them back to Algeria. Eh what do u mean by cream butter and sugar? U mean mixing them tog? Heehee...u can tell I'm not very good at cooking.
Hihi Janet! These are the 7 basic ingredients for cake-making using creaming method: 1) self-raising flour OR plain flour + baking powder, 2) sugar, 3) butter, 4) egg, 5) egg, 6) vanilla essence and 7) milk. Are they all available in Algeria?
Castor sugar basically means fine sugar, not the coarsely ground ones. 'Normal' sugar also can but finer sugar will make the sweetness of your cakes more even. Not sugar powder aka icing sugar though!
Creaming basically means mixing involving some kind of fat ie. butter. It helps to have an electric cake mixer otherwise you can do it manually with a wooden spoon. Creaming this way will help tone up your biceps. Softening the butter by leaving out at room temperature helps to make effort in creaming easier.
Happy baking!~ :)
Thanks bwee! I need to get baking powder and vanilla essence from SG then. The rest I have it here. But how much baking powder to use if I wanna bake the cupcakes in this blog entry? For milk, is it any drinking milk like those we have for breakfast? Wah! Creaming can tone up biceps huh? Then I wanna cream more! Haha!
You can use 1 teaspoon b.p. for ev 100g plain flour. Yes, milk is the normal kind we drink...
btw hv u got an oven over there?? a patty tin? ru really sure b.p. and vanilla e. r nt avail in algeria? thought these are pretty common ingredients......how abt cocoa powder? add it in and the recipe will become choc cupcakes!
hey, why not I send those unavail ingredients over to you? I can throw in some cake cases too. then u can bake all kinds of delicious cupcakes for yr kids in yr free time....heeehee....just tell me what u need, ok?
I've got an oven here. Baking powder and vanilla essence can be found here, i'm sure. But I dunno where to get them at the countryside...so far I dun see them at the grocery shops which I patronise frequently. So I guess it's much easier if I get them from SG and use them as samples to show the locals what I want if I run out of the ingredients. Hey! Thanks for being so helpful and kind! You even offer to send them over to me! I'm seriously touched! =) Anyway, I'm heading home soon! YAY! Counting down to 22 Oct! Heehee...I'm bringing home 2 huge empty luggages to pack all the food I'm getting from home! Hey. I'll email u on Facebook if I need more advice on baking okie? Thanks again!
Oh! That's good! Home sweet home!!! Dun forget to post a blog entry if you get down to baking one day! Dun worry - Lest u discover u miss out on anything in yr 2 huge food lugguages, you can always count on me to post to you! Serious!! :D
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