Chocolate Oats Cuppycakes

it's my cousin, Lulu's birthday !

since i'm not quite up to baking anything fancy this week (experiencing the wisdom drama)...thought i'll make her a quick batch of birthday cuppycakes.

so i looked up my book collection, found a simple chocolate cupcake recipe, tweaked it to my liking...yes that means with added oats and reduced-sugar. 

adorned with vanilla buttercream & a spontaneous pretty pink piping..

here are lulu's birthday cuppycakes:

sift the flour mixture & add the oats

creaming the butter & sugar;
because the amount of butter is lesser than the sugar, you'd get a gritty mixture instead. 

mix the milk, eggs, vanilla and yogurt into the creamed butter.
pour the wet mixture into the well of the dry mixture.

making the vanilla buttercream

filling the muffin cups

started exploring different colours for the butter cream &
i love the fuchsia blend. 

piping piping...

happy birthday lulu !

Makes 22 cuppycakes

Ingredients (cake)

- Plain flour, 150g

- Oats, instant, 50g

- Cocoa powder, 4 tablespoons

- Baking powder, 2 teaspoons

- Sugar, 180g

- Salt, a pinch

- Butter, unsalted, softened, 100g

- Eggs, 3

- Milk, low-fat, 150ml

- Vanilla essence, 1 teaspoon

- Yogurt, non-fat, 1 tablespoon

Ingredients (vanilla buttercream)

- Butter, unsalted, softened, 100g

- Icing sugar 175g

- Vanilla essence, 1 teaspoon

Methods (cake)
1. Preheat oven to 180ºC and prepare 22 muffin cups. 
2. Sift the flour, cocoa, baking powder in a bowl and stir in the oats. 
3. Cream the butter until smooth before beating in the sugar and salt until a gritty mixture forms.
4. Add in the milk, eggs, vanilla and yogurt, beating until combined.
5. Make a well in the center if the dry ingredients and pour in 1/2 of the wet mixture, fold to combine.
6. Pour in the remaining wet mixture and beat well.
7. Fill the muffin cups with batter until 1/2 full.
8. Bake for 20 minutes or until a skewer comes out clean. 
9. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.

Methods (vanilla buttercream)
1. Beat the butter and icing until smooth.
2. Stir in the vanilla. 
3. (optional) add drops of coloring.
4. Pipe/spread on the muffins.

How was it?

Cake - texture was slightly dry & the chocolate oomph wasn't there. 

Vanilla buttercream - it's a recipe to keep, the vanilla flavour is strong (in a good way), the cream is easy to pipe and blends well with the colourings. use this as a base for future icings. 

Better it up!
Fill the muffin cups till 3/4 full & you'd make about 12-14 cuppycakes. 
Add in 2-4 tablespoons of low-fat milk. 
Add 1 extra tablespoon of cocoa powder. 

The Verdict

   









Recipe adopted from..