Ingredients:
180g Butter
85g Sugar
1/2 tsp Salt
100ml Whipping cream
2 tsp Vanilla extract
4 Eggs
280g Plain flour (sift together with baking powder and baking soda)
1 1/2 tsp Baking powder
1/2 tsp Baking soda
120g Plain yogurt
1 1/2 tbsp Valrhona cocoa powder, sifted
1 tsp Chocolate paste
Method:
Beat butter, salt and sugar at low speed and gradually add in whipping cream then switch to medium speed till butter until fluffy, add vanilla extract - mix well.
Add one egg at a time. Mix well in between additions.
Slowly add plain flour into egg mixture until well mixed (do not over mix) and pour in yogurt and mix well.
Divide batter into two portions and add cocoa powder together with 2 tbsp milk to one of the plain batter follow by the chocolate paste, mix well with a rubber spatula.
Scoop plain and chocolate batter into muffin mold alternately and use a fork to create swirl pattern.
Bake at preheated oven at 180C for about 30 mins.
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Preparation:
Beat butter, salt and sugar at low speed and gradually add in whipping cream then switch to medium speed till butter until fluffy, add vanilla extract - mix well.
Add one egg at a time. Mix well in between additions.
Slowly add plain flour into egg mixture until well mixed (do not over mix) and pour in yogurt and mix well.
Divide batter into two portions and add cocoa powder together with 2 tbsp milk to one of the plain batter follow by the chocolate paste, mix well with a rubber spatula.
Scoop plain and chocolate batter into muffin mold alternately and use a fork to create swirl pattern.
Bake at preheated oven at 180C for about 30 mins.
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