Yesterday was my first day at work and my brains were fried due to info overload. My colleagues were very friendly and patient with me, so I blamed myself constantly for forgetting what they taught me. No doubt I had to put into immediate practice what was taught but that's the best way to learn right? On the job training. Well, people learn through mistakes. And I guess I learnt a lot yesterday, considering the huge number of mistakes I made. Thank God nobody scolded me. It was a pretty rough and stressful day for me but I prayed and everything got better after lunch. Weird as it may seem, I actually can't wait for next Monday to start work again! I want to test my memory and put whatever I digested into practice! That's a good sign, isn't it? That I'm enjoying work. It's my first ever job and I'm determined to make good impressions and excel in it.
So after what seemed like the 2nd longest baking hiatus (compared to the Alevel period), I went berserk. No seriously. I put my oven to work and churned out TWO items. Not one, but TWO. Though granted they were pretty small. I baked Chocolate Chip Cupcakes and Blueberry Buttermilk Muffins. It was my first attempt at making muffins (although cupcakes and muffins are quite similar) and I'm glad to say they were a success! I substituted the buttermilk for some mixed berry yoghurt I had lying around in the fridge simply because I didn't have any milk, let alone buttermilk in the house. It was a pretty close substitution I suppose as the muffins turned out very well. The cupcakes were not my first attempt. They were the first things I learnt to bake when I started out and now it's miraculously back on my list of items to bake! Having been caught up in experimenting with different kinds of flavours and recipes, I decided to go back to basics. To go back to where it all started - the humble chocolate chip cupcake. Thank God I did because both tasted equally amazing!
adapted from cupcakerecipe.net
1/4 cup castor sugar
55g unsalted butter
3/4 tbsp milk (I omitted it)
1/2 tsp baking powder
1/2 cup all purpose flour
1 drop vanilla extract
1/8 cup semisweet chocolate chips (or more if you like)
1. Preheat the oven at 180°C and prepare 6 cupcake liners in a muffin tray
2. Cream the sugar and the butter in a bowl.
3. Add in the egg to the butter-sugar mixture and beat until incorporated. (add in the milk at this stage if using)
4. Sift in the flour and baking powder into the egg mixture.
5. Gently fold in the vanilla extract and chocolate chips into the batter.
6. Spoon the batter into the prepared cupcake liners until about 3/4 full. Bake for 15-20 min or until cupcakes have risen and are golden brown.
Serve as is or cool them if you want to spread icing on.
adapted from joyofbaking.com
1-1/4 cup all purpose flour
3/8 cup granulated white sugar
1 tsp baking powder
1/8 tsp salt
1 small egg (those kinds you get from NTUC Fairprice in SG)
3/8 cup of mixed berry yoghurt (instead of equal volume of buttermilk)
1/2 tsp vanilla extract
75g melted unsalted butter
1 cup fresh blueberries
1. Preheat the oven to 190°C and prepare 6 muffin liners (I used cupcake liners instead) in a muffin tray.
2. In 1 bowl, mix the flour, sugar, baking powder and salt (dry ingredients) together until well mixed.
3. In another bowl, mix the egg, yoghurt, melted butter and vanilla extract (wet ingredients) together until well mixed.
4. Fold the wet ingredients into the dry ingredients until just incorporated.
5. Fold in the blueberries gently.
6. Fill the muffin liners until almost full and bake for about 20 min or until the muffins have risen and are golden brown.
Serve as is. Best eaten immediately when warm or can be reheated in the oven the next morning for breakfast (: