Semolina Vanilla Cupcakes | Egg & Eggless - I believe I have not shown you my semolina cupcake version. This time I made both egg and eggless version. Both are pretty similar in terms of look except the egg version rose a bit higher than the eggless. Both are amazingly tasty. Hope you’ll try out this amazing cupcakes. Happy baking and enjoy!
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Ingredients:
This recipe yields about 10 cupcakes of egg version and 10 cupcakes of eggless version.
120g [⅔ cup] semolina flour
120g [½ cup] whole milk
170g [¾ cup] unsalted butter
120g [½ cup + 2 tbsp] castor sugar
3 large eggs OR 180g [¾ cup] plain yogurt
¼ tsp salt
1 tsp vanilla extract
75g [½ cup + 2 tbsp] all-purpose flour
25g [3½ tbsp] coconut flour or almond flour
9g [1½ tsp] baking power
Lemon syrup:
100g [½ cup] caster sugar
30g [2 tbsp] lemon juice
Top garnish:
Pistachio nuts, chopped
Dried rose petals
Instructions:
1. In a bowl, soaked the semolina flour in the milk. Make sure to give it a mix so that the semolina is soaked well. Let it sit for 30 minutes.
2. Preheat oven at 175°C/348°F.
3. Slice the butter and place them in a large mixing bowl. Let it sit until softened.
4. Add sugar. Using an electric mixer, mix on high speed for 3 minutes until creamy, fluffy and pale. Scrape the bowl occasionally.
5. Add in the eggs, one at a time. (for egg replacement, add in the yogurt). Continue mixing on high speed until well combined.
6. Add in the soaked semolina flour, salt and vanilla extract. Mix until well combined.
7. Sift in the dry ingredients: all-purpose flour, cococnut flour and baking powder. Fold in until combined.
8. Scoop the batter into the cupcakes liners prepared.
9. Bake in preheated oven at 175°C/348°F for 30 minutes or until the inserted skewer comes out clean.
Lemon syrup:
1. In a milk pot, add in the sugar and lemon juice.
2. Cook on medium heat and bring it to a boil and until the syrup is thickened.
3. Transfer onto a bowl and let it cool.
4. Dip the cupcake surfaces into the syrup.
5. Sprinkle some chopped pistachio nuts and dried rose petals.
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