Chocolate Chip 'cookie' CUPCAKE
Ngeliat namanya, kita bertanya2 ini cupcake atau cookie? Si pemilik resep menamakan demikian konon karena bagian atas cup cake ini menyerupai Chocolate Chips Cookie. he..he..
Gue sempetin bikin tadi pagi u/ bekelan anak2 yg mo ikutan papanya ngantor (1/2 hari ajah), sementara nyokapnya mo creambath...uhuuuy! Lumayan enak, empuk bgt dalemnya.
Source: Martha Stewart Living Magazine, January 2006 page 104.
Makes about 2 dozen
1-1/2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
3 large eggs
1 tsp pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2 inch chucks (*)
1. Preheat oven to 375 F. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chucks with a rubber spatula.
3. Spoon 1/4 cup batter into each muffin cup. Bake until pale golder and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cup-cakes to wire racks, let cool completely.
Cupcakes can be stored in airtight containers at room temperature up to 3 days.
(*) Sy ganti dgn chocolate chips biasa, sekitar 1/2 cup saja. Pengalaman 2x nyoba resep ini, saran sy sebaiknya coklat chip jangan dicampur dgn adonan dulu, tapi setelah adonan masuk oven sekitar 15 menit-permukaannya udah lebih padat, baru ditaburin chocolate chips atasnya~trus dipanggang lagi. Kalo dari awal dimasukkan, begitu cupcakes keluar dari oven... si chocolate chip semuanya akan tenggelam di dasar cupcake. Mungkin terlalu berat (?)
Sy selalu bikin 1/2 resep sajah, telurnya... pake 2 telur ukuran kecil.
Gue sempetin bikin tadi pagi u/ bekelan anak2 yg mo ikutan papanya ngantor (1/2 hari ajah), sementara nyokapnya mo creambath...uhuuuy! Lumayan enak, empuk bgt dalemnya.
Source: Martha Stewart Living Magazine, January 2006 page 104.
Makes about 2 dozen
1-1/2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
3 large eggs
1 tsp pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2 inch chucks (*)
1. Preheat oven to 375 F. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chucks with a rubber spatula.
3. Spoon 1/4 cup batter into each muffin cup. Bake until pale golder and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cup-cakes to wire racks, let cool completely.
Cupcakes can be stored in airtight containers at room temperature up to 3 days.
(*) Sy ganti dgn chocolate chips biasa, sekitar 1/2 cup saja. Pengalaman 2x nyoba resep ini, saran sy sebaiknya coklat chip jangan dicampur dgn adonan dulu, tapi setelah adonan masuk oven sekitar 15 menit-permukaannya udah lebih padat, baru ditaburin chocolate chips atasnya~trus dipanggang lagi. Kalo dari awal dimasukkan, begitu cupcakes keluar dari oven... si chocolate chip semuanya akan tenggelam di dasar cupcake. Mungkin terlalu berat (?)
Sy selalu bikin 1/2 resep sajah, telurnya... pake 2 telur ukuran kecil.
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