Bake this for dinner at Angie's with the kids. Glad everyone liked it :)
Second attempt at steaming this cake. Outcome was better than the first cake. Thought of making something healthier for Chris since he'll pop by later & can reserve the cake for tomorrow's dinner meet up at Angie's :)
First time cooked porridge using the Panasonic electric rice cooker (SR-LVA18). Very easy to use indeed :)
Cooked this for breakfast today. The recipe serves 2 person (Leonard & me)
Still has wanton filling hence used it to practice the wrapping method as shown on fengyingrecipe's blog but still can't get it right *arghhhhhh*
Bought 3 punnets of Korean strawberries from NTUC. $2.65 for a punnet of 250g. Erin ate 3/4 of a punnet before I could finish baking the cupcakes. It must have been really sweet :) I didn't taste any as I'm not a big fan of any kind of berries.
I used butter in instead of margarine. Had a tub of low-fat yoghurt in the fridge so substitute milk with 140 ml yoghurt & top up the strawberries to 250 g (1 punnet).
Gave 4 to our Unit 335 neighbour & 3 to Angie.
Recipe is from 500 Cupcakes & Muffins by Fergal Connolly (Page One).
For
Cupcakes :
115g
margarine (soften)
225g
caster sugar
2
lightly beaten eggs
1t
vanilla essence
115ml
fat-free milk
255g
self-raising flour
1t
baking powder
150g
fresh sliced strawberries
1T
grated lime zest
For
the glaze :
115g
caster sugar
2T
grated lime zest
3T
lime juice
2T
boiling water
Preheat
the oven to 175ºC. Place 18 baking
cases in muffin tins. Combine the
margarine & sugar with an electric whisk until soft & creamy. Add the eggs slowly & mix well. Beat in the vanilla & mix. Sieve the flour & baking powder &
stir into the batter until just combined.
Fold in the strawberries & lime zest. Spoon the mixture into the cases. Bake for 20 mins. Remove tins from the oven & cool for 5
minutes.
Then
remove the cupcakes & cool on a rack.
To make the glaze, mix the sugar, lime zest, lime juice & boiling
water in a small saucepan. Bring to a
gentle simmer over a medium heat, stirring to dissolve the sugar. Simmer uncovered for 5 minutes. Remove from the heat, cool slightly the spoon
over the cool cupcakes. Store in an
airtight container for up to 3 days, or unglazed in the freezer for up to 3
months
