Tuesday, September 17, 2013

Teatime 16.9.13

I made half of the recipe and in cupcakes form, got 9 cupcakes altogether and the boys (including the dad) finished it all in no time! Haqimie alone ate 5 cupcakes! I just got to taste, like 1/2 cup? Huhu...but nevermind, it made me happy that they indulged my cooking!

Here's the recipe (1/2 recipe) (I translated it to Malay, anyway). But you can always refer to the original recipe in here. I found this recipe when I browsed Lemongrass' blog. Since I made it as cupcakes, I didn't need to grease the paper cup. I also reduced the baking time to 50 minutes or until a skewer inserted in the centre came out clean.

Sultana Cupcakes

Source: http://www.taste.com.au/recipes/7306/sultana+cake




Bahan-bahan:

125 g mentega - dilembutkan (Mrs K guna SCS)
1/2 cawan gula kastor
1/2 sudu teh esen vanila
1 biji telur gred B + 1 biji telur gred C
1 1/2 cawan tepung gandum*
1/2 sudu teh serbuk penaik*
1/2 cawan susu segar (Mrs K guna Dutch Lady Full Cream)
1 cawan kismis sultana

Cara-cara:

  1. Panaskan oven pada suhu 170C selama 20 minit.
  2. Sementara itu, sediakan acuan kertas dan susun di atas dulang pembakar.
  3. Ayak bahan bertanda *. Ketepikan.
  4. Gunakan mixer, pukul mentega, gula dan esen vanila hingga putih dan berkrim.
  5. Tambahkan telur, satu persatu, pukul rata setiap kali memasukkan telur.
  6. Masukkan separuh tepung, pukul sebentar, masukkan separuh susu, pukul sebentar. Ulang sekali lagi.
  7. Matikan mixer, masukkan kismis dan kaup balikkan hingga rata.
  8. Masukkan 2 1/2 sudu besar adunan kek ke dalam acuan (3/4 penuh) hingga habis.
  9. Bakar selama 50 minit atau hingga masak, menggunakan api atas dan bawah.
Nota:
Seperti yang diketahui, kek yang menggunakan pure butter (macam SCS, Anchor, Golden Churn, etc) akan memberikan rasa yang lebih sedap dan bau yang lebih wangi berbanding menggunakan lepa susu (macam Buttercup). Of course harga memang agak mahal tapi untuk family makan rasanya berbaloi kot.




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