Eggless Vanilla Chocolate Rices Cupcakes

Ingredients:

• 225g Cake flour
• 50g Unsalted Butter
• 185g Granulated Sugar (I reduced it to 165g)
• 180ml Milk
• 3/4 tsp Vanilla essence
• 1/2 tsp Salt
• 1 tsp Baking powder
• 1.5 tbsp Chocolate rices (original recipe calls for chocolate chips)

Method:

1.  In a wide bowl, cream the butter and sugar using a whipper until the sugar is completely dissolved.
2. Add vanilla essence to the milk, mix well and add the milk mixture to the creamed butter sugar mixture. Beat it well with electric mixer until light and creamy.
3. Sift the flour, baking powder and salt together at least twice to make sure they are evenly distributed. Add the flour mixture in 2 portions to the above creamed mixture and mix well. The batter will be very creamy. The consistency is in between thick and runny.
4.  Add in the chocolate rices reserving half a tablespoon for the topping. Just fold in gently, don’t overmix.
5. Arrange muffin liners in the pan and spoon the mixture to fill 3/4 of the muffin pan. Preheat the oven to 180 deg C and bake it for 25-30 mins until a fork inserted comes out clean. The top will be lightly golden brown.
6.  Allow it to cool on wire rack for 10 mins and then enjoy your cupcakes.

Additional Comments About this Recipe More tips and kitchen notes can be found at http://www.sharmispassions.com/2010/12/eggless-vanilla-chocolate-chips.html