The batter looked perfect after mixing. The baking part, it took more time to bake. The outcome was out and out. At the top it looked as though a layer of icing has been done.
Before blogging , checked the difference using google and found some of them are:
- Shortening is a 100% fat.
- Butter has additional milk and water and not all fat.
- Butter melts faster under heat.
- Shortening products are softer.
If you need some more details , please check at this link shortening/butter
Ingredients:
- 8 tbsp shortening
- 110 grams of sugar powder
- 2 large egg
- 4 tbsp of coca
- 3 tbsp of water
- 110 grams of flour
Method:
- Put the shortening, sugar, flour, eggs and coca in a large bowl and using an electric hand whisk , beat together until just smooth. Add water and beat well.
- Spoon the mixture into the paper cases, filling them three-quarters full.
- Bake the cupcakes in a preheated oven, 180C/350F, for 20-25 minutes or until when a toothpick comes out clean.
- If you want , dust with a little sifted icing sugar before serving.
The recipe is one of my basic mild chocolate recipe...... and has changed to use shortening instead of butter.
Lovely cupcakes.I saw your blog from the foodie blog roll and I like your recipes here.if you wont mind, I'd love to guide Foodista readers to this post. Just add the cupcake widget at the end of this post and it's good to go. Thanks!
ReplyDeleteSome people swear by shortening, me not so much, I like butter.
ReplyDeleteBut your cupcakes do look good.
Even I like the taste of butter but wanted to try.... :) and turned out....... n its now one of my favourite.
ReplyDelete