Recipe was taken from Cuen who posted in Imperial Kitchen. I used the one posted by Hugbear, who adapted it and posted it onto her website. The cupcakes were baked in a mini cupcake pan. These were light, soft, fluffy and not too sweet. As such, they are suitable for those who do not have a sweet tooth and those who like their cupcakes light and fluffy. I think I will bake this for hubby's grandparents, as this is soft and fluffy and not-too-sweet.
Calla's notes on the recipe
- I added cocoa to get the chocolate flavour i liked: added 4 tsp cocoa, sifted into and fold into approximately 1/3 batter (i halved the recipe). Although the chocolate ones were still fluffy, not as fluffy as the vanilla ones. Vanilla one has better texture. But this could be because i didn't reduce flour when i added the cocoa.
- I reduced the sugar further. I personally don't mind it a teeny weeny bit sweeter, but it could be alright for those who do not have a sweet tooth.
- First batch baked at approximately 150 – 160 deg (based on oven thermometer), for 20 min; trays rotated mid-way and top heating element switched on. Think i baked too long, sides were crusty, but tops had no cracks.
- Second batch baked at approximately 170 deg (based on oven thermometer), for 15 min; trays rotated mid-way. Top heating element switched on only for the last 2 – 3 min, as the temp was too hot and the tops had cracked. I forgot to switch off the heating element when i placed in the second batch.
- Prefer the texture of the second batch. Will test to bake at 160 deg for 15 min, to achieve not-so-crusty sides, more fluffy texture and no-cracks top.
- Also don't fill the muffin trays to the brim. Batter spills over and becomes crusty. Fill to about 2/3 full. Cupcakes will rise.
Update: as in any cupcakes, these will turn dense after a day or two. Best eaten when fresh from the oven…