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Home Baking: Butter Cake & Muffins

This document provides a recipe for butter cake. It lists the ingredients as 2 sticks of butter, 7 oz of flour, 1 tsp of baking powder, 7 oz of sugar, 4 eggs, 1/2 tsp of salt, 4 tbsp of milk or yogurt, and 1 tsp of vanilla essence. The instructions explain how to preheat the oven, grease the pan, mix the dry and wet ingredients separately and then combine, pour the batter into the pan, and bake for 40 minutes until golden brown.

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Tiffany Leong
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229 views2 pages

Home Baking: Butter Cake & Muffins

This document provides a recipe for butter cake. It lists the ingredients as 2 sticks of butter, 7 oz of flour, 1 tsp of baking powder, 7 oz of sugar, 4 eggs, 1/2 tsp of salt, 4 tbsp of milk or yogurt, and 1 tsp of vanilla essence. The instructions explain how to preheat the oven, grease the pan, mix the dry and wet ingredients separately and then combine, pour the batter into the pan, and bake for 40 minutes until golden brown.

Uploaded by

Tiffany Leong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Butter cake

Ingredients:
2 sticks (total of 225g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 tsp baking powder
7 oz (200g) castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk or yogurt
1 teaspoon vanilla essence
Method:
1. Preheat the oven to 375°F.
2. Lightly grease the pan (loaf pan, mini loaf pan, 8×8, or 9×9) with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk/yogurt.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

Blueberrymuffins
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
1 large egg
1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)
Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line
10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Whisk the flour, sugar, baking powder, and salt in a large bowl.

Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add
vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick
— see note below for more details). Fold in the blueberries.
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle
a little sugar on top of each muffin.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with
crumbs, not wet batter. Transfer to a cooling rack.

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