Wednesday, 3 November 2010

Chocolate Cupcakes with Shortening

I always wanted to know the difference in the taste , using a butter and shortening for cupcakes. I have used shortening for icing but not in the batter of cupcakes. 

The batter looked perfect after mixing. The baking part, it took more time to bake. The outcome was out and out. At the top it looked as though a layer of icing has been done.

Before blogging , checked the difference  using google and found some of them are:
  • Shortening is a 100% fat.
  • Butter has additional milk and water and not all fat.
  • Butter melts faster under heat.
  • Shortening products are softer.
If you need some more details , please check at this link shortening/butter

  • 8 tbsp shortening
  • 110 grams of sugar powder
  • 2 large egg
  • 4 tbsp of coca
  • 3 tbsp of water
  • 110 grams of flour

  1. Put the shortening, sugar, flour, eggs and coca in a large bowl and using an electric hand whisk , beat  together until just smooth.  Add  water and beat well.
  2. Spoon the mixture into the paper cases, filling them three-quarters full.
  3. Bake the cupcakes in a preheated oven, 180C/350F, for 20-25 minutes or until when a toothpick comes out clean.
  4. If you want , dust with a little sifted icing sugar before serving.

The recipe is one of my basic  mild chocolate recipe...... and has changed  to use shortening instead of butter.


Alisa said...

Lovely cupcakes.I saw your blog from the foodie blog roll and I like your recipes here.if you wont mind, I'd love to guide Foodista readers to this post. Just add the cupcake widget at the end of this post and it's good to go. Thanks!

Medifast Coupon Code said...

Some people swear by shortening, me not so much, I like butter.
But your cupcakes do look good.

Home of Cupcakes said...

Even I like the taste of butter but wanted to try.... :) and turned out....... n its now one of my favourite.


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