Online Reporter
THIS week, I am sharing some cupcake ideas that will come in handy at Christmas. Below are the ingredients to consider for your festive grocery shopping list so you can bake with your loved ones. Remember, there are no strict rules — it is Christmas time!
Vanilla cupcakes
Ingredients
Quarter cup vegetable oil;
Half cup sugar;
One egg (room temperature);
One teaspoon vanilla extract;
Three-quarter cup cake or plain flour;
Three-quarter teaspoon baking powder;
Pinch of salt;
Quarter cup whole milk
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Chocolate cupcakes
Ingredients
Quarter cup vegetable oil;
Half cup sugar;
One egg (room temperature);
Half cup cake flour;
Quarter cup cocoa powder;
Three-quarter teaspoon baking powder;
Pinch of salt;
Quarter cup whole milk
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Red velvet cupcakes
Ingredients
Quarter cup vegetable oil;
Half cup sugar;
One egg (room temperature);
Half teaspoon vanilla extract;
Half to one teaspoon red food colouring (adjust as desired);
Three-quarter cup cake or plain flour;
Three-quarter tablespoon cocoa powder;
Half teaspoon baking powder;
One-eighth teaspoon baking soda;
Quarter teaspoon kosher salt;
Quarter cup buttermilk (or whole milk plus half tablespoon vinegar);
Half teaspoon white vinegar
Method for all cupcakes
1. Preheat the oven to 350°F and put liners in a cupcake pan (one with 12 cups).
2. Mix the oil and sugar until smooth. Add the egg, vanilla (and food colouring for the red velvet) and mix well.
3. In a separate bowl, sift the dry ingredients.
Add half of the dry mix to the wet mixture, then stir in the milk. Add the rest of the dry ingredients and combine until just mixed.
4. Fill the liners, ensuring they are two-thirds full.
5. Bake for 18 to 22 minutes, until a toothpick inserted into the centre comes out clean. Let it cool completely before frosting.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509.
