I bought a book titled Japanese women don't get old or fat after personally witnessing the beauty of them in the land of the rising sun. So hopefully this book lets me in on some of the Japanese women secrets. Actually they are some that are already known, how they drink green tea (antioxidants and boosts the metabolic rate!), the small portions they eat, the only eat till you're 80% full rule, etc.
So it's down to some Japanese cuisine this weekend. I intend to cook soba, miso soup and tempura ... Quite an attempt! Hope this will not be the last too.
And after more reading on baking, I shall embark on my first attempt to bake!And the first recipe shall be Oatmeal-Raisin Cookie Cupcakes.
Oatmeal-Raisin Cookie Cupcakes
- 3 3/4 cups old-fashioned rolled oats
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup oat bran
- 2 teaspoons ground cinnamon
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 1/2 cups raisins
- 1 cup sweetened flaked coconut
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
3. Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oatcoconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.
Hopefully it will turn out like this =)
PS: Why do you need sour cream in a cupcake recipe?
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