- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 – 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup of chopped strawberries/ whole blueberries
- Preheat oven to 200°C for 5 minutes.
- Combine flour, sugar, baking powder and salt in a large bowl. Stir well.
- Pour oil into a measuring jug. Add egg and fill the jug to the 1-cup line with milk.
- Add vanilla extract and whisk to combine.
- Add milk texture to the bowl. Use a fork to combine. Batter must be sticky but must not be too watery or too thick. (If the batter is too thick, add a teaspoon of milk.)
- Fold in the strawberries or blueberries.
- Bake at 200°C for 15 minutes for mini cupcakes. (~20 minutes for medium ones)
I will use a toothpick to test the cupcakes. If there’s no wet batter on the toothpick, then the cupcakes are baked. Usually I will monitor the surface of the cupcakes (when the surface turns golden brown).
Recently bought an oven and mixer. This is my first attempt at baking a cake. Pretty easy and straightforward recipe.
- 7 oz (~198g) cream cheese
- 1/3 cup (~76g) sour cream
- 1/2 cup (120ml) heavy cream
- 2 eggs
- 1/4 cup (~56g/60ml) sugar
- 1 tablespoon potato starch
- 1/2 tablespoon lemon juice
- 10 oreo cookies
- 2 tablespoon butter, melted
- oreos for the surface of the cake
- Put the 10 oreo cookies into a ziplock bag and crush them with a rolling pin until the texture becomes like coarse sand.
- Add melted butter and mix well. Press into cake pan. (Mine is a non-stick pan; you may want to put baking paper so that it will be easier to take out the cake.)
- Combine cream cheese, sour cream, heavy cream, eggs, sugar, potato starch and lemon juice in a blender and mix until smooth.
- Pour into cake pan.
- Crumble more oreos on the top for decoration.
- Put hot water into baking pan to make a water bath, at least fill up 3/4 of the pan.
- Place cake pan in the center and bake for 1 hour at 160°C (325 Fahrenheit).
- Once it’s done, take it out of the oven and let it cool. Refrigerate for at least 3 hours, preferably overnight.
If you want a thicker oreo crust at the bottom, you can crush more cookies. I think I did not sprinkle enough oreo bits on the top, so if you like, you can add as much as you want.
Eating something which you make on your own makes it taste better than anything else.