Oreo and Raisin Cupcake

Friday, September 11, 2015

My boys have a weakness for cupcakes but what with the eye-popping prices of commercially available ones, I figure it would make more sense making our own.  Coming from our own kitchen also means that I can cut down on the sugar (read as less hyper kids) and minus the cream frosting that we do not fancy.

There are loads of cupcake recipes everywhere but I decided to give this a try as it seems more likely to be accepted by my children.  I loathe to try something with fanciful names and ingredients but to have it rejected outright by the fusspots at home.

The cupcakes turned out good and not cloyingly sweet.  I guess the highest praise came from my younger son who said he would sell the cupcakes to his friends!  The joys of motherhood, no less :)

Oreo and Raisin Cupcake


235 gm self-raising flour
100 gm Oreo biscuits, chopped
40 gm raisins
230 gm unsalted butter
180 gm sugar
4 eggs
¼ tsp salt (omit if using salted butter)


1. Beat butter, salt and sugar till slightly creamy.  Add eggs and flour and mix till well combined. Then beat at higher speed until smooth and pale, takes about 2 to 3 minutes.

2. Stir in chopped oreo biscuits and raisins.  Mix evenly and spoon mixture into paper cups.

3. Bake at 190 oC for 20 minutes or until cooked.

4. Remove from oven and cool on cooling rack.

Reference : Aunty Yochana

Baking Conversions

Tuesday, August 18, 2015

I am terrible at metric conversions and I always struggle to find the right conversions for the quantities mentioned in the recipes I want to try.  It is a hassle to have to pause and try to figure out the correct amounts in the units that I am used to.  

So I have finally decided to track down something that I can use at just a glance.  Phew!

Ingredient Measurements

All-Purpose Flour
1 cup
120 grams
Cake Flour
1 cup
95 grams
Dark / Brown Sugar
1 cup
200 grams
Granulated / Castor Sugar
1 cup
225 grams
Icing / Powdered Sugar
1 cup
120 grams
Butter / Margarine
1 cup
225 grams
Cocoa Powder
1 cup
125 grams


1 cup
240 ml
1 quart (4 cups)
960 ml

Oven Temperature

225 F
110 oC
250 F
130 oC
275 F
140 oC
300 F
150 oC
325 F
165 oC
350 F
175 oC
375 F
190 oC
400 F
200 oC
425 F
220 oC
450 F
230 oC
475 F
245 oC
500 F
260 oC
550 F
290 oC