[ Breakfast : Easy Peasy Chocolate Chips Cupcakes ]

People who knows me knows I don't really bake (cakes) b'cos I think I sucked at baking.  Yes, I know practise makes perfect but I hardly have cake fans at home.  (I only have one!)  What I really need is a lab rat cake fan which makes it even harder. 

I really hate to see food in the bin.  Hence, no cake baking for me.  Okay, lame excuse.

The truth is my oven is 99% used for cooking.  :P  Well, I do bake, maybe once in a thousand blue moons.  And after a few rejects to my daughter's requests for 12-Cupcakes.  :P

So, this is once of those occasions and I'm so grateful that my daughter cum lab rat cake fan didn't compare my cupcakes with the money making ones.  Maybe she waited too long to have cupcakes so she is happy just to get her hands on any cupcakes, with or without 'numbers'.

My recipe is a super simple and straight forward one, which I have been using for years, requires no prior baking knowledge or skills.  I dare say that b'cos even someone (me) who sucked at baking (cake) could get the cupcakes to be fluffy, I'm sure anyone else can too.

Ingredients:

• 220g Butter, soften
• 200g Caster Sugar
• 4 Eggs
• 220g Self Raising Flour
• 200g Chocolate Chips, more if you like 
• 1 teaspoon Vanilla Extract

How to do it:

1. Cream butter and sugar till light and fluffy.
2. Add one egg at a time and continue beating.
3. Add in the vanilla extract and mix well.
4. Add in flour and beat well till mixture is smooth and pale.
5. Fold in the Chocolate Chips till combined.
6. Spoon batter into muffin cup.
7. Bake for 20 minutes in preheat oven at 180C.
8. Cool on rack.

Note:
you can use berries,  nuts or Oreo cookies instead of chocolate chips too.

Cakey Donut Balls 球狀甜甜圈

It was suppose to be pancakes for breakfast but the kids first all the milk before I could get some. Hence, I decided to make donut (balls) instead.

As premix pancake mix is use here, the texture is unlike the 'real' donut which is a bit chewy. It is more like cake and it's crispy on the outside. However, since it's not the actual 'real' donut, there isn't any waiting time for the dough to rise. You just mix it, shape it and fry it. Pretty easy and fast.

Ingredients:

• 150g Pancake Mix
• 1 Egg
• 20g Granulated Sugar
• 20g Cold Butter, chopped int small pieces
• Oil for frying
• All purpose flour for dusting
• Icing sugar for dusting

How to do it:

1. Mix all ingredients, except oil and icing sugar together. Mixing by hand will be easier.
2. Mix and knead till the mixture turn into a dough.
3. Place a piece of baking paper on the table top or you can just use your table top.
4. Dust with flour.
5. Take some dough and roll into a ball.
6. Use your palm to flatten the dough on the dusted baking paper to about 1cm in height.
7. Lightly dust the top of the dough.
8. Dust a circle cutter. I use a piping nozzle which is about 3cm in diameter.
9. Cut the flatten dough with the cutter.
10. Repeat till all the dough have finished.
11. Heat oil for frying. It should be hot but not smoking.
12. Reduce to low heat.
13. Gently drop the circle dough into the oil to fry.
14. They cook very fast, so remember to keep turning so they will fry evenly.
15. Drain on paper towel.
16. Dust with icing sugar and serve.

Pan (Cup) Cake 杯子松饼

I was packing my pantry and found 2 packet of Morinaga Pancake Mix expiring this month. Not wanting to waste them, I decided to use 1 packet to make pancakes as my dinner :P

While making my 2nd pancake, the little one came into the kitchen asking for help with her homework. I decided to pour the reminding batter into muffin cups and baked them instead. :P

As I did some adjustment to the instruction on the packaging, the results of the baked pancake turned out not too bad. It's like a cross between cupcake and muffin.

I made 2 large pancakes and 4 cupcakes or about 7-8 cupcakes without making pancakes, with the batter. If you have the same pancake mix, you might want to give it a try.

Ingredients:

• 1 packet Morinaga Pancake Mix (160g)
• 2-3 tablespoon Icing Sugar
• 140ml Fresh Milk
• 1 Whole Egg
• 1 Egg White
• 1 teaspoon Vanilla Extract
• 1 tablespoon Baking Powder

How to do it:

1. Mix all ingredients together.
2. Whisk till smooth with no lumps (I used a blender to do it).
3. Let the batter rest for 5 mins.
4. Pour batter into muffin cup till 2/3 full.
5. Bake at preheat oven at 180C for 12 mins.
6. Let it cool and add whipping cream or other toppings if you like.

Note:
You can make regular pancake using this recipe. The pancakes will rise higher and will be fluffier.

Cupcake with Buttercream 奶油小蛋糕

It was winter solstice yesterday and incidentally it was my birthday too. :P Nope, obviously I'm not 4 years old but 10 times older. ;)

I decided to bake myself cupcakes and make buttercream (for the first time) to top it. I will have to practice piping more to do it better. Other than that, both the cupcake and butter cream was a successful.

Ingredient:

• 125g Butter, softened
• 1 teaspoon Vanilla Extract
• 150g Caster Sugar
• 3 Eggs
• 225g Self Raising Flour
• 60ml Milk

Vanilla Buttercream

• 125g Butter, softened
• 1 teaspoon Vanilla Extract
• 200g Icing Sugar
• 2 tablespoon Milk

How to do it:

1. Cream butter and sugar till light and fluffy.
   Add vanilla extract.
2. Add one egg at a time and continue beating.
3. Add in flour and beat well till mixture is smooth and pale.
4. Spoon batter into muffin cup.
5. Bake for 20 minutes in preheat oven at 180C.
6. Turn cupcakes top-side up on wire rack to cool.
7. Meanwhile prepare the Butter Cream.

For Vanilla Buttercream

1. Beat butter and vanilla extract till pale.
2. Gradually beat in half the icing sugar.
3. Add in milk and continue beating.
4. Gradually beat in the remaining icing sugar.
5. Add in a drop or colouring if you like.
6. Use it to spread on the cupcakes or put into a piping bag with star nozzle to be used.

Recipe adapted from Women's Weekly Cupcakes & Cookies

Chocolate Chips Cupcakes 巧克力粒小蛋糕

I'm back, finally!

If you are wondering what's with the long absence, we have been busy looking for a new place! Renovation was hell for us as we did not engage an ID or a main contractor. We did all the planning, designing, sourcing, etc, on our own. Hence, we have different contractors for different jobs and we had to oversee and co-ordinate the whole renovation works ourselves. Thank God it's all over now and we have settled in our new home, for just a month.

Hopefully, blogging will be more regular from now, that is, after I find time figuring out all the new changes in Blogger.  Looks like Blogger has undergone a lot of changes too while I was gone. Anyway, all the photos of my posts from 2006 to 2007 have gone missing and I'm not getting any help from Blogger on how to get them back. I guess I have no choice but to upload them again. It's not going to be an easy job cos there are more than 300 photos of them. I have to download them from my backup at another site, one at a time and upload them back here one at a time. -_-|||

While I'm at it, enjoy this simple cupcake. ^_^

Ingredients:

• 220g Butter, soften
• 200g Caster Sugar
• 4 Eggs
• 220g Self Raising Flour
• 200g Chocolate Chips, more if you like (I used raisin for some batter)

How to do it:

1. Cream butter and sugar till light and fluffy.
2. Add one egg at a time and continue beating.
3. Add in flour and beat well till mixture is smooth and pale.
4. Fold in the Chocolate Chips till combined.
5. Spoon batter into muffin cup.
6. Bake for 20 minutes in preheat oven at 180C.
7. Cool on rack.

Mini Marbled Cupcakes 迷你大理石小蛋糕

Last week, my son's Korean schoolmates received cupcakes from their classmate as birthday favours. They were so kind to share their cakes, so I thought I'll bake some cakes to return their kind gestures.

The marble effect on this cake isn't very obvious as the chocolate I used has a lighter chocolate colour. You can use add a bit of cocoa powder to make your chocolate batter darker if you like or use dark chocolate.

This recipe is very easy and fail proof. You just need to mix all ingredient together but I still prefer to mix the ingredients one at a time.

Ingredients:

• 175g Butter, softened
• 160g Caster Sugar
• 3 Eggs
• 175g Self raising Flour
• 2 tablespoon Milk (I used fresh milk)
• 1 teaspoon Vanilla Essence
• 60g Chocolate, melted

How to do it:

1. Preheat oven to 180C.
2. Beat butter and sugar till light and fluffy.
3. Add one egg at a time and continue beating.
4. Add milk and vanilla essence and combine well.
5. Gradually add in the flour.
6. Beat till mixture is smooth.
7. Divide the mixture into 2 bowls.
8. Add melted chocolate to one bowl.
9. Mix well till well combined.
10. Scoop a spoon each from both batter into paper-case.
11. Use a toothpick to stir a little.
12. Bake for 11 minutes; use toothpick test to check.
13. Cool on rack.

Note:
I'm using 12 hole mini muffin pan. Bakes about 40 mini muffins.

Oreo Cupcake 奥利奥小蛋糕

I did this quite sometime back. Just shortly after I did this. One of my son's favourite cookies is Oreo. One day, I saw him munching on them non stop and I told him he will have to stop eating them otherwise I wouldn't be able to make cupcakes with them. :P The next thing that happened was he kept pestering me to do it. :P Next time must be careful about wanting to tell white lies. At least I finished the using all the cookies. So, I didn't really tell a lie lah. For this Oreo Cupcake, I didn't use the cream sandwiched in the cookies as I found them too sweet. I scraped them off and only used some as the 'cream' for the deco on a couple of cupcakes. But go ahead to use the cookies as it is if you like. No problem! Ingredients:

• 220g Butter, soften
• 200g Caster Sugar
• 4 Eggs
• 220g Self Rasing Flour
• 40 'single' Oreo Cookies, ie, 20 sandwiched Oreo, cream removed and crushed.

How to do it:

1. Cream butter and sugar till light and fluffy.
2. Add one egg at a time and continue beating.
3. Add in flour and beat well till mixture is smooth and pale.
4. Fold in the crushed oreo till combined.
5. Spoon batter into muffin cup.
6. Bake for 20 minutes in preheat oven at 170C.
7. Cool on rack.

Blueberry Cupcakes 蓝莓小蛋糕

Noobcook had her first successful bake, Blueberry Muffin and it didn't look like it was her first at all. Bluff! ;P Blueberries are very expensive here. I never thought I would try them till I saw a local supermarket was having them for sale, organic some more and it was a mere S$2.30 a punnet!! I grabbed 3 and went back to check out Noobcook's recipe. She's using imperial measurement whilst I'm more comfortable with metric measurement and I was too lazy to do the conversion. I had to abandon the idea of using her recipe and used one of the regular cupcake recipe I had instead. The next time blueberries are on sale again, I shan't be lazy and do the conversion because her muffins look too darn good! Here's my recipe if you prefer meteric measurement and especially blueberries. They are yummy! Ingredients:

• 220g Butter, soften
• 200g Caster Sugar
• 4 Eggs
• 220g Self Rasing Flour
• 2 punnet Blueberries

How to do it:

1. Cream butter and suger till light and fluffy.
2. Add one egg at a time and continue beating.
3. Add in flour and beat well till mixture is smooth and pale.
4. Fold in the blueberries till combined.
5. Spoon batter into muffin cup.
6. Bake for 20 minutes in preheat oven at 170C.
7. Cool on rack.

Durian Cake 榴莲蛋糕

My first recipe after a long break. I had wanted to post other recipes but I had to redo those dishes again just to make sure the quantity is right. So this is easier as I had referred this from a magazine. :P


I did this when durian was not in season but I just happened to see them in a supermarket. I knew I had to buy them. I ate some and when I saw the durian cake recipe from a magazine, I kept the rest for it.

This recipe, like the 15 minutes Cupcake, is really easy and almost fail proof. Try it if you like durian.


Ingredients:

• 250g Mashed Durian Flesh (original was using 170g)
• 250g Butter
• 150g Castor Sugar (original was using 180g)
• 5 Eggs
• 240g Flour, sifted (Plain/All purpose)
• 2 teaspoon Baking Powder, sifted

How to do it:

1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick)

Source and credits : Se Xiang Wei issue no. 101, page 74

15 minutes Cupcake 15分钟简易小蛋糕

Huh? What 15 minutes cupcake? Weird name, right? Well, I don't how to call this. :P It actually a normal cupcake except this is recipe only takes 15 minutes to prepare and 15 minutes to bake. Hence, I gave it this name. ;) Had this idea to try this out after seeing a similar recipe on cake in a magazine.

It's not only fast to make but very easy too. And you will be surprised with the results too. At least, my husband and I was surprised. Before, we bite into one, I was telling him, "Just dump everything inside, beat, beat, beat and bake. 15 minutes later - done. Hmm ... I don't know... "

It turned out moist and fluffy. Yeah, it won't lose out to any other complicated recipes I have tried (baking). I mean if I spend 30 minutes to get this result. I won't want to spend 1 hour or more to get similar result mah. Oh, and utensils used are lesser, hence, less washing. Okay. Maybe, I'm a amateur. I can't really tell the difference lah. :P

But if you had always wanted to try baking or have failed many attempts, try this. In my opinion, this is fail proof. ;)



Ingredients:

• 225g Self Raising Flour, sifted
• 130g Sugar
• 125g Butter, soften
• 3 Eggs, lightly beaten
• 60ml Milk
• 1 teaspoon Vanilla Extract

How to do it:

1. Preheat oven to 180C.
2. Place sugar, butter, eggs, milk and vanilla extract in a bowl.
3. Beat to combined.
4. Gradually add in the flour.
5. Beat well till mixture is smooth and pale.
6. Stir in chocolate chip, raisins, nuts, etc, if you like.
7. Spoon mixture into muffin cups.
8. Bake for 15 minutes till golden on top.
9. Cool on rack.

Note:
I used both a 12 hole and 6 hole pan.
12 hole pan cupcake took 15 minutes to bake.
6 hole pan cupcake took 20 minutes to bake.

• Click HERE for printer-friendly version of an original recipe.
  
  
  

Cranberry Muffin 蔓越莓玛芬

I'm confused! Is muffin like cupcake? Is cupcake like cake? Are you?

I just found muffins are less sweet compared to cupcakes (go have a look at the sugar the two recipes require) Muffins are also heavier where as cupcakes which are actually cakes baked in cups are much lighter and fluffier.

Oh, those you see with icing and sweet and cute decorative stuff on are usually cupcakes not muffins.

Hmm ... I have sweet tooth. So ... I prefer cupcakes but I love the cranberries though. My friend and her family preferred muffins so they were happy when I made these for them. I baked 2 batches at one go and I only kept 8 muffins! LOL.

Hey, Poi San! How can you guys finished the whole lot in just 2 days?


Ingredients:

• 100g Butter
• 50g Sugar
• 1/4 teaspoon Salt
• 2 Eggs
• 250g Cake Flour or All-purpose Flour
• 1 teaspoon Baking Powder
• 80g Milk (I use Fresh Milk)
• 250g Dried Cranberries

How to do it:

1. Beat butter, sugar and salt till light.
2. Add eggs gradually and beat well each time before adding more.
3. Fold in sifted flour and baking powder into mixture.
4. Add milk slowly and mix well.
5. Stir in the cranberries and mix well.
6. Pour batter into muffin cups.
7. Bake at preheated oven at 175C for about 25 minutes or till done.

Note:
You can use chocolate chips or other other dried fruits instead.

• Click HERE for printer-friendly version of an original recipe.

Pandan Chiffon Cake

This is my daughter's favourite! Everytime we go pass Bangawan Solo, she would insist on having a slice.

This recipe comes together with other recipes like this and this, when my hubby bought me my first oven. They were all so good. I knew I can trust this recipe and just had to do it.

I didn't have the baking pan. So I used muffin cups instead. Hey! Not a bad idea too. It was less messy and was easier to store.

Ingredients:

Bowl A:

• 6 Egg Yolks
• 100g Sugar

Bowl B:

• 6 Egg Whites
• 100g Sugar
• 1 teaspoon Cream of Tartar

Bowl C:

• 150g All-Purpose Flour aka Plain Flour
• 1 tablespoon Baking Powder

Bowl D:

• 200ml Coconut Milk
• 2 tablespoon Cooking Oil
• 1 teaspoon Pandan Paste (not Pandan Essence)

How to do it:

1. Whisk ingredients in Bowl A until sugar melts and mixture is creamy.
2. Mix ingredients from Bowl D before adding into Bowl A.
3. Mix well.
4. Sift flour and baking powder before adding into Bowl A.
5. Mix well.
6. Use mixer to whisk ingredients in Bowl B.
7. When egg white is stiff, fold in manually to Bowl A and mix well.
8. Preheat oven at 180C and heat up Chiffon Cake Tin together.
9. When oven is preheated, remove cake tin and pour mixture into it.
10. Bake for 45 to 50 minutes or until golden brown.
11. When cake is is ready, turn tin upside down allowing it to cool slightly before removing it from cake tin.

Note:
The recipe posted was as what was given to me. However, I didn't follow a few steps as I used muffin cups instead of chiffon cake tin. Plus my chiffon cake took lesser time to bake as the mixture was much less.

• Click HERE for printer-friendly version of an original recipe.

* Soft and Fluffy *

Vanilla Cupcake with Chocolate Chips 香草巧克力粒小蛋糕

My son asked me to bake him some cupcakes and I thought I wanted to try frosting again. So why not? I had this simple vanilla cupcake recipe I scribbled on my notebook. I did that and added some chocolate chips to it.

I won't show the frosting though. I find it was hideous. I think my old Art Club teacher will be so mad at me if she see it. *stick out tongue*

Ingredients:

• 110g Unsalted Butter, softened
• 130g White Sugar
• 3 Eggs
• 1 teaspoon Vanilla Essence
• 210g Plain Flour
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 60 ml (Fresh) Milk
• Chocolate Chip, your desired amount

How to do it:

1. Cream the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in the vanilla essence.
4. In a separate bowl whisk together the flour, baking powder, and salt.
5. Add to the butter mixture gradually till combined.
6. Add milk and beat till combined.
7. Fold in chocolate chips.
8. Fill the muffin cups with the batter and bake in preheated oven at 170C for about 20 minutes or until nicely browned or do the toothpick test.
9. Remove from oven and place on a wire rack to cool.

• Click HERE for printer-friendly version of an original recipe.

Japanese Cotton Sponge Cake

My friend, June, told me she tried baking cotton sponge cake and failed. I'm new to baking and couldn't help her find what went wrong but I search the web and found another recipe. It was mentioned that the recipe was from a book so I gathered that it should be the original source and I went ahead to bake it.

And I was lucky on my first try. I'm not too sure if baking in cups and tray makes any difference though.

Ingredients:

• 60g Butter, melted
• 80g Plain Flour
• 80ml Evaporated Milk (I used fresh milk)
• 1 Egg
• 5 Egg Yolks
• 5 Egg Whites
• 120g Sugar
• Pinch of Salt

How to do it:

1. Add butter and flour together.
2. Mix till well blended.
3. Add milk and mix till will combined.
4. Add the 1 egg and 5 egg yolks till will blended.
5. In a separate bowl, whisk egg whites till foamy.
6. Add in sugar and salt and whisk till stiff (takes about 20 minutes)
7. Using a spatula fold in the egg whites with the egg yolk mixture till well incorporated.
8. Pour mixture onto the swiss roll pan (15 x 10 x ¼ inches) fully lined with paper. (I used muffin cups)
9. Bake at 170C on the middle rack for 25 minutes.
10. Remove the mould immediately when it baked. Set aside to cool.
    

Note:
When whisking egg white, make sure your tools, bowls are clean and dry. Egg white MUST NOT contain a single drop of egg yolk. If not under these said conditions, your egg white will not peak.

• Click HERE for printer-friendly version of an original recipe.

*Soft & fluffy *

Basic Cupcake 基本小蛋糕

Baking again! I'm determine to try baking the usual stuff that I used to get from my friends (who were very into baking then). I'm always told that they are easy especially cupcakes, they said.
Cupcakes are very versatile. I have seen so many types of cupcakes. Cupcakes with fillings, fruits, frosting, etc. So I guess I need to try to make the basic cupcake first and from there I can add "salt and vinegar" (Chinese term on adding additional stuff).
Hmm ... yeah. I think I can handle cupcakes. My first attempt on cupcakes turned out rather well. My kids finished the whole lot of mini cupcakes!
Ingredients:

• 120g Unsalted Butter, soften
• 130 grams White Sugar
• 3 large Eggs
• 1 teaspoon Vanilla Essence
• 210 grams All purpose flour
• 1 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 60ml Milk

How to do it:

1. Preheat oven to 170C.
2. Lightly butter or line tray with pleated paper cups.
3. Cream the butter and sugar until light and fluffy.
4. Add in eggs, one at a time.
5. Beat well before adding the next egg.
6. Add in vanilla essence and mix well.
7. In a separate bowl shift the flour, baking powder and salt.
8. Add to the butter and egg mixture in parts.
9. Add in the milk.
10. Beat till combined.
11. Fill the muffin cups with the batter and bake for about 18-20 minutes or use the toothpick test.
12. Remove from oven and place on a wire rack to cool.

• Click HERE for printer-friendly version of an original recipe.

Brownies 布朗尼蛋糕

My 3rd attempt in baking and I did brownies. I haven't had brownies since my primary school days. Honestly, I had no idea how brownies taste like. What I know is that it's always in blocks and some are served with a scoop of ice cream.

Anyways, I baked my brownies not knowing if the outcome is right or wrong (crusty top and moist inside). I gave a tray to my husband's colleague as it's impossible for us to finish all. Well, the comments were positive. His family love it. So does mine. Hmm .... then I would have to do it the same way I do it the first time now.

Ingredients:

• 120g Unsweeten Chocolate
• 200g Semi-Sweet Chocolate
• 220g Unsalted Butter
• 6 large Eggs
• 400g Sugar
• 1/2 tablespoon Vanilla Essence
• 210g All-Purpose flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt

How to do it:

1. Preheat oven to 170C.
2. Melt chocolate in a bowl or pot over another pot of simmering water.
3. Set aside.
4. Whisk eggs and sugar together.
5. Fold in the melted chocolate mixture and vanilla essence.
6. In another bowl, mix flour, baking powder and salt together.
7. Fold into the chocolate and sugar mixture till well combined.
8. Grease your pan and pour mixture in.
9. Bake for 45-55 minutes or do the toothpick test.

Note:
The original recipe calls for 680g of semisweet or bittersweet chocolate but I cut it and it still taste great!

• Click HERE for printer-friendly version of an original recipe.

Pan Baked Layered Cake

This is another of my successful experiment. *grin* Without the used of oven!

Basically, I used the leftover mixture I did for my Cake Donuts here. They are like pan cakes except they tasted more like cake especially when they are all stacked up high. Add buttercream and you will have a cake or eat it like a pan cake with maple syrup!

Ingredients:
Please refer here.

How to do it:

1. Heat the frying pan. Reduce heat.
2. Put some cake mixture on the pan and cook till you see bubbles and the bottom is set.
3. Flip is over.
4. Put some more mixture to the top of the 1st pan cake.
5. Flip it over. Cook for 20 -30 seconds depending on the size of your pan cake.
6. Meanwhile, add more mixture to the top again.
7. Flip it over.
8. Repeat till you are satisfy with the layers you want.
9. Remove and either cream it or just eat it with or without syrup.

Note:
As the mixture is thick, you can't pour it out like what you do with pan cake mixture. I twirl the mixture on the pan to form a circle. Works well!

Tip:
Use a plastic bag to hold the mixture if you don't have a piping bag. Just snip off one of the corners to squeeze it out.

* Have it with Maple Syrup *

* How to make your pan cake *

Mini Muffins

I haven't been baking for a looooooong time. Well, if you consider using a muffin maker baking. But then again, I haven't been using my muffin maker for a loooooong time too. Hahaha!

I had some spare time on Saturday and since I had all the ingredients needed to make muffins, I brought out my cold storage muffin maker. I'm sure 'she' is happy to be able to get hot again. hehehe ...

Ingredients:

• 250g Plain Flour
• 100g Sugar
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Essence
• 2 teaspoon Baking Powder
• 250ml Milk
• 2 Eggs
• 50g Coloured Candy Rice (optional)
• 50g Chocolate Chips (optional)

How to do it:

1. Shift flour and baking powder.
2. Add in salt and sugar.
3. Mix ingredients well.
4. Whisk milk, butter, eggs and vanilla essence until it is smooth.
5. Make a well in the dry ingredients.
6. Pour the mixture into the well of the dry ingredients
7. Mix well.
8. Separate the mixture into half.
9. Add Coloured candy rice in one and Chocolate Chips in another and mix well.
10. Pour some mixture in paper cups and bake.

Note:
I do not know the temperature and timing required to bake the muffin as I'm using a muffin maker. Mine just need about 7 minutes and it's done.

*The outer and inner view of my trusty muffin maker*