Choco chip cupcakes

Choco chip cupcakes - Vanilla cupcakes with dark choco chips. I bake at least once in a week. Cupcakes are my families favourite especially the ones with chocolate flavour and vanilla. I had some choco chips in my pantry so thought of trying cupcakes with it. it turned out delicious. 

Ingredients:

Flours: All purpose flour is used.  Cake flour is better.

Sweeteners: Powdered white sugar is used.

Leavening agents : Egg and baking powder is used.

Liquids: Whole Milk is used, Vanilla essence is used.

Oils and fats: Butter, cold pressed Sunflower oil are used. Any neutrally flavoured oil is used.

Miscellaneous: Choco chips, fine pink salt are used.

Method:

Beat butter and sugar till creamy. Add egg and beat till light and fluffy.

Mix milk, oil, vanilla essence separately in another bowl. Whisk well.

Sieve APF with salt, baking powder.

Add flour mix, milk mix alternatively to the butter-egg mixture.

Fold in the choco chips

Bake at 180 °C for 20 minutes or till done.

Scaling:

The recipe can be halved or doubled.

Storage:

Store it in an airtight container. Stays good for 2 days in the fridge.

You might also be interested in:

Eggless custard cupcakes

Equipments used: Beater, Otg, wide mouthed bowl, rubber spatula, sieve.

Recipe:

Choco chips cupcakes

Vanilla flavoured cupcakes with choco chips

Total time taken: 45 minutes

No. of servings - 8

1 cup = 200ml

Ingredients with measurements:

Dry ingredients:

All purpose flour - 1 cup

Powdered sugar - 1/2 cup

Fine salt - 1/4 tsp

Baking powder- 1.25 tsp

Choco chips - 1/2 cup

Wet ingredients:

Egg - 1 small

Butter- 1/2 of 1/3 cup

Oil - 1.5 tbsp

Milk - 1/2 of 3/4 cup

Vanilla essence - 1/2 tsp

Directions with pics:

1. Sieve flour with salt and baking powder.

2. Beat butter sugar until creamy. Add egg. Beat till fluffy.

3. Mix milk, oil, vanilla essence. Add to the egg- butter mixture. Whisk everything till incorporated.

4. Add flour mix in stages to the wet ingredients.

5. Mix slowly until well incorporated.

6. Line the cupcake moulds and fill the moulds 2/3rd  full.

7. Bake at 180°C for 20 minutes or until skewer comes out clean.

        

Note:

All the ingredients used should be in the room temperature.