Have you ever tried baking cakes/ muffins (apart from devil's food cake) with buttermilk??....not yet??
Do it.....I'm sure you'll get addicted, just like me!
Buttermilk cakes are so moist, soft and flavorful...you just can't get enough of them!!
Not only do they taste delish...they look awesome too. Buttermilk makes for a crusty top and mellowy centres; without over-browning the tops. Its tartness adds a beautiful contrast to the sweetness of the cake, without being over-powering.
Just look at the perfectly cracked tops!
Aren't these just perfect for anytime snacking?!
The recipe for these, comes from Maria's blog. She had posted such tempting muffins, that I dashed to my kitchen at once, to try them. As I was out of stock on chocolate chips, I subbed them with tutti-fruity, my fav!! I just have six silicone cupcake liners, so halved the recipe successfully. But then, had to bake a batch again the very next day (on my husband's request!!), as all the six muffins got finished in a single day....!! Hehehe...I told you, these muffins are addictive!
Maria's recipe is totally uncomplicated and super easy. For a step-by-step pictorial, hop over to her blog. Thanks a lot Maria! your recipe has become a regular in my kitchen.
Yields: 6 regular size muffins
WHAT YOU NEED:
1 & 1/4 cup All-purpose flour
3/4 tsp Baking powder levelled
1/4 tsp Baking soda levelled
1/2 tsp Butterscotch essence
1/2 cup Castor sugar
1 Egg, room temperature, lightly beaten
1/2 cup Buttermilk, room temperature
1/4 cup Unsalted Butter, melted & cooled to room temperature
3/4 cup tutti-fruity, tossed with 1 tsp cornflour to prevent sinking
WHAT YOU DO:
Pre-heat your oven to 200 Celsius.
Line and grease your cupcake/ muffin pans.
In a large bowl, mix together flour, baking powder, baking soda and sugar, to get an even mixture.
In your measuring cup, whisk together egg, buttermilk, butter and essence.
Make a well in the dry ingredients and pour in the liquids. Mix with a spatula until just combined. DO NOT OVERMIX, or it will lead to gluten formation resulting in tough muffins.
Stir in the tutti-fruity and fill your pans 3/4th.
Bake for 15-20 mins or until the skewer has just a few crumbs sticking. Depending on your oven and pan, start checking at 15 mins. Mine got done in 18 mins.
Let them cool in the pan for 10 mins and then, start munching!!
NOTES:
Happy Baking...!!!
Do it.....I'm sure you'll get addicted, just like me!
Buttermilk cakes are so moist, soft and flavorful...you just can't get enough of them!!
Not only do they taste delish...they look awesome too. Buttermilk makes for a crusty top and mellowy centres; without over-browning the tops. Its tartness adds a beautiful contrast to the sweetness of the cake, without being over-powering.
Just look at the perfectly cracked tops!
Aren't these just perfect for anytime snacking?!
The recipe for these, comes from Maria's blog. She had posted such tempting muffins, that I dashed to my kitchen at once, to try them. As I was out of stock on chocolate chips, I subbed them with tutti-fruity, my fav!! I just have six silicone cupcake liners, so halved the recipe successfully. But then, had to bake a batch again the very next day (on my husband's request!!), as all the six muffins got finished in a single day....!! Hehehe...I told you, these muffins are addictive!
Maria's recipe is totally uncomplicated and super easy. For a step-by-step pictorial, hop over to her blog. Thanks a lot Maria! your recipe has become a regular in my kitchen.
Yields: 6 regular size muffins
WHAT YOU NEED:
1 & 1/4 cup All-purpose flour
3/4 tsp Baking powder levelled
1/4 tsp Baking soda levelled
1/2 tsp Butterscotch essence
1/2 cup Castor sugar
1 Egg, room temperature, lightly beaten
1/2 cup Buttermilk, room temperature
1/4 cup Unsalted Butter, melted & cooled to room temperature
3/4 cup tutti-fruity, tossed with 1 tsp cornflour to prevent sinking
WHAT YOU DO:
Pre-heat your oven to 200 Celsius.
Line and grease your cupcake/ muffin pans.
In a large bowl, mix together flour, baking powder, baking soda and sugar, to get an even mixture.
In your measuring cup, whisk together egg, buttermilk, butter and essence.
Make a well in the dry ingredients and pour in the liquids. Mix with a spatula until just combined. DO NOT OVERMIX, or it will lead to gluten formation resulting in tough muffins.
Stir in the tutti-fruity and fill your pans 3/4th.
Bake for 15-20 mins or until the skewer has just a few crumbs sticking. Depending on your oven and pan, start checking at 15 mins. Mine got done in 18 mins.
Let them cool in the pan for 10 mins and then, start munching!!
NOTES:
- Use plain, unflavored buttermilk. Do taste it before adding, to check if it hadn't gone sour.
- As the buttermilk is already tart, use unsalted butter only, or you'll end up with savory muffins!
- As a substitute for buttermilk, you can use:
- 1/2 tsp lemon juice mixed in 1/2 cup of whole milk. Let it stand for 10 mins; OR
- 1 heaped tbsp yoghurt, mixed with whole milk to form 1/2 cup.
Happy Baking...!!!
0 comments:
Post a Comment
Thanks a lot for visiting my blog. Your comments and suggestions are dear to me, so please feel free to post your queries here. I'll love replying to them. Tkcr.