Secondly, it uses a different kind of mixing method. Instead the usual way of creaming the butter and sugar first, then adding the eggs and milk, then the flours and crushed cookies.
The method goes like this:
1. Cream the butter, milk and vanilla until fluffy (but I can't reach the fluffy stage).
2. Add the dry ingredients to butter mixture.
3. Add in the sugar.
4. Add in the egg whites.
5. Add in the crushed cookies.
Just as I was wondering about the result, the cupcakes came out soft and spongy. The surface did not turn brown. I was thinking could it be underbaked, but since the skewer came out clean, I shouldn't leave it to overbake. My only complaint is that it was overly sweet for me.
Cookies and Cream Cupcakes (Here's the original recipe from Crazy About Cupcakes)
Ingredients
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 2/3 cups granulated sugar
3 large egg whites, at room temperature
1 cup chocolate sandwich cookies (about 10), lightly crushed
Method
1. Preheat the oven to 350 deg F. Insert liners into a medium cupcake pan.
2. In a large bowl, cream together the butter, milk and vanilla with an electric mixer until fluffy, about 3-5 minutes.
3. In a separate bowl, mix together the flour, baking powder and salt.
4. Add the dry ingredients to butter mixture. Mix until integrated. Stir in the sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the crushed cookies.
5. Fill the cupcake liners 3/4 full. Bake for about 20 minutes or until a toothpick inserted in the centre of cupcakes comes out clean. Cool cupcakes in the pan.
Perhaps they are not meant to be browned? The cakes look like the shade of cream to me. :D I tend to reduce sugar for my bakes too. When the recipe calls for 1 cup of flour, I will use 1/4 cup of sugar only. Else it will be too sweet for me. HTH.
ReplyDeleteMaybe, I'm guessing could it be because of omitting the egg yolks?? Actually I have already reduced the sugar, but it's still too sweet for me. :)
ReplyDeleteYa, I guess the missing egg yolks may be the cause of the cake not browned :) . Normally I will reduce the sugar by half. Anyway it is a good try. Looks delicious!
ReplyDeleteKeep trying out new recipes and share with us your kitchen experiences and good recipes (",)
Regards,
Thanks Elinluv! I will definitely keep trying out new recipes. My to-do list is getting too long. Haha. :)
ReplyDeleteThanks for popping by my blog and linked me too! :P
ReplyDeleteI'll do the same... :P
Have a great week!
Hi angeleyes, I really like the food that you make. You are a really good cook. Thanks for linking me too. :)
ReplyDeleteReally Delicious, n useful recipe, cos egg white only ^^. I cut down the sugar, n still so sweet for me, but definetely a good recipe to keep, tx for sharing ^^
ReplyDeleteHere is mine
http://sphotos.ak.fbcdn.net/hphotos-ak-sjc1/hs035.snc3/12309_1433771361116_1137880303_1778427_5752533_n.jpg
Hi, I'm really new of doing baking. As now I want to try do fancy cup cake for my princess bday. Isit hard to do? N wat is one stick of butter ? Tks.
ReplyDeleteHi snowstar, 1 stick of butter is 113g. I can hardly remember this recipe as I bake it only once.
ReplyDeleteI recommend u to bake the devils cupcakes if u like chocolate. It's my favourite! :)
http://smallsmallbaker.blogspot.com/2008/06/devils-food-cake.html
Hi SSB,
ReplyDeleteI tried baking this today but I got problem with creaming the butter(room temperature) with the milk. Even at low speed, the milk was splashing out from the mixer bowl and its got difficulties incorporating with the butter. How long does it take for butter to be at 'room temperature'?
When the cupcakes were out of the oven, it shrink after it cooled(leaving a gap between the cup liner and the cupcake itself). Any idea why it shrink?
I reduced the sugar to 3/4 cup and the sweetness is just right.
Best regards,
Chilliqueen
Hi SSB,
ReplyDeleteWhen baking the cupcakes, do you use upper and lower heat to bake at the same time. Or only the lower heat is used? I am unsure about the effect of using both upper and lower heating. Please advise.
Many thanks :)
Chilliqueen
Hi Chilliqueen, sorry for the late reply.
ReplyDelete1. I always use both upper and lower heat for all kinds of bakes.
2. Actually I could hardly remember this bake and the creaming method is also very unusual.
- To test butter at room temp, press with a finger, if it leaves a nice indentation, it is ready to use. Not too hard and too soft. Can't tell u the timing as it varies with your room temp and different butters have different melting points.
- You can beat the butter first, then add in milk a little at a time to prevent splashing.
- As for shrinking problem, I'm not sure too.
Not sure if I really help, hope you find the answers ok. :)
Hi SSB,
ReplyDeleteThanks for making effort in replying my queries. Your advice means a lot of help to me. Meanwhile, I happen to read about cupcake shrinking in a website. It says it could be due to :
(1) too little mixture in the pan;
(2) trays greased too heavily
(3) cooling cupcakes in cupcake trays;
(4) over-beating mixture; or
(5) too much liquid.
I believe mine could be due to either (1) or (4). Well, I will try to make them again and see if the texture will improve :)
Cheers,
Chilliqueen
Hi Chilliqueen, thanks for the feedback and I'm glad that I have helped you a little.
ReplyDeleteThanks for sharing with us the possible causes of cupcakes shrinking. Actually I could have search for the answers, just too busy to do that. Hope you don't mind. If you have a blog, do share with me. Happy baking! :)