Receta Blackberry and Chocolate Chip Cupcakes
As I've never tried using blackberries in my bakes before, I would definitely love to try this ultimate fast and easy April/May 2012 issue of Donna Hay's magazine. These Blackberry and Chocolate Chip Cupcakes are very delicious, moist and so perfect with a cup of coffee. It only takes you a couple of minutes to do the mixing, either by an electric cake mixer (about 30 seconds) or a hand whisk to mix the batter well before adding in the blackberries and chocolate chips. I stored the cakes in an airtight container at room temperature and they were all gone by the next morning. Why not give this easy peasy recipe a try? You won't regret making it!
Blackberry and Chocolate Chip Cupcakes
- 1 1/2 cups (225g) Self-raising flour, sifted
- 2/3 cup (150g) Caster sugar (I used 120g)
- 155g Butter, melted
- 3 Eggs
- 1/4 cup (60ml) Fresh milk
- 1 tsp Vanilla extract
- 3/4 cup (100g) Chocolate chips
- 1 1/2 cups (210g) Fresh/frozen Blackberries
- Icing sugar for dusting
Method:
Preheat oven to 160C. Place flour, sugar, butter, eggs, milk and vanilla in a bowl and whisk at low speed until well combined. Add the chocolate chips and blackberries and fold through to combine.
Spoon the mixture in a 12 holes muffin pan lined with cupcake cases and bake for 30-35 minutes or until cooked when tested with a skewer.
Allow to cool on a wire rack and dust with icing sugar to serve.
225克 自发面粉，过筛
120克 白细糖
155克 牛油，融化
3 个 全蛋
60毫升 牛奶
1茶匙 Vanilla香精
100克 巧克力粒
210克 新鲜或冷冻黑莓
预热烤箱致160度。把自发面粉，砂糖，牛油，鸡蛋，牛奶及vanilla香精搅匀（用底述度搅大概30秒）。加入巧克力粒和黑莓拌均匀。
把面糊倒入12个满分纸杯，送入烤箱烤大约30-35分钟，或用牙签插入蛋糕中间，取出牙签干净说明烤好了。