3 hours, 1 dozen

Last night my brother and sister unintentionally called on the same day. They are having their summer holiday and told me they got nothing to do. As a result, they came over very early this morning to have a cupcake workshop guided by me! HAHA! I have to say they are really the role models of teenagers nowadays in time management. They were so on time and probably arrived ahead of the scheduled time. BRAVO!

Since I had to work at 2pm, we cracked on the cupcakes right after they arrived. These two are really greedy people. They wanted variations in the flavours of frosting and the cupcakes also! And so we tried this vanilla-chocolate-cupcakes-in-one-bowl recipe. I am so happy now because the cupcakes turned out so good! This recipe is ideal if you want to make 6 vanilla and 6 chocolate cupcakes. It is so convenient and you do everything in a single bowl. For the cupcake itself, the texture is so moist and fluffy. If your family has a battle between vanilla and chocolate cupcakes, this is for you! I added plain yoghurt to give the cupcakes a twist so they taste more lovely. You can substitute it with sour cream or milk!

Vanilla and Chocolate Cupcakes In A Bowl

(Yields 12 cupcakes)

80g unsalted butter
120g sugar
2 large eggs
45ml milk
90g natural plain yoghurt
130g plain flour
1g salt
2g baking soda
10g unsweetened cocoa powder

1) Sift flour, salt and baking powder. Mix well. Make sure butter, eggs and milk are in room temperature. Preheat oven to 180 degrees celsius.
2) Using an electric mixer, beat butter and sugar until light and fluffy.(It usually takes 5-8 minutes.)
3) Beat in eggs. One at a time. Make sure it incorporates well.
4) Gradually stir in the milk and yoghurt. Mix well.
5) Add flour mixture and beat until everything JUST incorporates. DO NOT OVERMIX!
6) Fill the first 6 lined muffin holes with batter.(Fill each hole about 2/3 full to ensure a flat cupcake top.)
7) Put the tin into the oven and immediately turn down to 150 degree celsius. Bake for 18-20 minutes or until toothpick inserted comes out clean.
8) Transfer the tin to a wire rack to cool.
10) For the remianing batter, sift in cocoa powder and mix well gently. Fill another 6 lined muffin holes.
11) Put the tin into the oven. Bake for 18-20 minutes or until toothpick inserted comes out clean.
12) Transfer the tin to a wire rack to cool.