All my cupcake cups are hibernating for quite some time. It is
time to utilize them now.
I made this moist cocoa cream cheese cupcake from 兔紙。I changed the assemble
method by mixing everything into one mixture. So, there are no 2 layers (white
and dark chocolate color). One more benefit is need not to use the cake mixer also can bake a moist cupcake.
Baking Time: 15-25 minutes
Oven Temperature: 180C
Yield: 20 small cups
Ingredients:
(A)
200g Cream Cheese
20g Castor Sugar
1 Egg
1tsp Vanilla
Essence
(B)
150g Low Protein
Flour
25g Cocoa Powder
1/2tsp Baking Soda
75g Castor Sugar
1/4tsp Salt
(C)
180g Water
50g Sunflower Oil
15g Lemon Juice
Method:
- To melt cream cheese: Double boil it or put it into microwave.
- Add in sugar to dissolve. Let it cool thoroughly. Add in egg and mix well.
- In a mixing bowl, combine water, sunflower oil and lemon juice.
- Add the sugar and salt from (B) into the wet ingredients. Mix well.
- In another bowl, sift low protein flour, cocoa powder and baking soda twice.
- Add the dry ingredients into wet mixture. Mix well with your hand whisk.
- Pour the cheese mixture into wet mixture. Mix well.
- Pour the batter into cups and bake at preheated oven at 180C for 15 minutes for small cups and 25 minutes for big cups or until the skewer inserted into the cake and comes out clean.
