Strawberry/Blueberry Cupcakes


  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup granulated sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking powder
  5. 1/3 cup vegetable oil
  6. 1 egg
  7. 1/3 – 1/2 cup milk
  8. 1 1/2 teaspoons vanilla extract
  9. 1 cup of chopped strawberries/ whole blueberries


  1. Preheat oven to 200°C for 5 minutes.
  2. Combine flour, sugar, baking powder and salt in a large bowl. Stir well.
  3. Pour oil into a measuring jug. Add egg and fill the jug to the 1-cup line with milk.
  4. Add vanilla extract and whisk to combine.
  5. 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.)
  6. Fold in the strawberries or blueberries.
  7. 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).




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