The Bake-Along this week is supposed to be a Strawberry White Chocolate Chip Cake by Cake Keeper Cakes… but I made several changes and it turned out to be a totally different cake – a Strawberry Oatmeal Brown Sugar Cupcake – but they still tasted pretty not bad (thankfully)!
There were several ideas I had in mind when I baked this cake, the first to make this a no-mixer-is-needed-cake, so I swapped out the butter with olive oil – so all I needed were just a whisk and two bowls!
The second idea is to make the cake a bit healthier and into a breakfast cake – so I replaced the white sugar with brown sugar, cut down the amount used by 35% and omitted the white chocolate chips. I wanted to see if I could substitute the flour with oat flour but after some researching, I found that it’s not possible to substitute the plain flour with oat flour on a 1:1 ratio because that would make the cake too dry (unless I adjust the liquid which I’m not prepared to do so), so I substituted 40 grams of plain flour for 45 grams of instant oats instead. I think I will substitute more in the future for a more oat-y cake (need to do some experimenting!)
Overall it’s an extremely easy cake to put together and it is very soft. The baking soda reacts with the buttermilk and together with the baking powder, creates a beautiful rise in the cake. And the good thing is, it requires the use of an egg yolk, which helps to clear the stash of egg yolks I have from all the macaoron baking. It’s a very light and not-so-sweet cake, perfect for breakfast and tea!
Onto the step-by-step photos and recipe!
Combine the flour, oats, baking powder, baking soda and salt in a bowl.
Whisk to mix them all up.
Egg, egg yolk, buttermilk, vanilla, olive oil in a measuring cup.
Whisk to incorporate them together.
Whisk in the brown sugar.
Whisk it into the dry ingredients.
Fill the cupcake liners.
Top with strawberries!
How about some blueberries for a change?
Easy-peasy and delicious for breakfast!
The blueberries version – warm it up in a toaster and it’s delicious!
I’m submitting this to Bake-Along (27 Mar 2012) hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids. Do drop by (click the froggy picture below!) to see their and other bloggers lovely bakes! We are making crème brûlée for the next Bake-Along (10 Apr 2012) – am really excited because I’ve never tried it before (another item to strike off my will-bake-this-one-day-list).
Strawberry Oatmeal Brown Sugar Cupcakes
INGREDIENTS
- 115 grams plain flour
- 45 grams instant oats / rolled oats
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 125 ml sour cream / buttermilk, at room temperature
- 1/2 teaspoon grated lemon zest, optional
- 2 teaspoon good quality vanilla extract
- 30 ml olive oil / vegetable oil / melted unsalted butter
- 125 grams brown sugar
- 200 grams strawberries, quartered
INSTRUCTIONS
- Preheat the oven to 175 degrees Celsius. Line cupcake moulds with cupcake liners.
- Measure the plain flour, instant oats, baking powder, baking soda and salt in a medium bowl. Whisk with a wire whisk to mix them altogether and to get rid of any huge lumps.
- In a separate bowl or measuring cup, combine the egg, egg yolk, sour cream (or buttermilk), lemon zest (if using), vanilla extract, olive oil (or vegetable oil or melted unsalted butter). Whisk with a wire whisk to mix them altogether. Add in the brown sugar and whisk until the sugar has dissolved (not all will dissolve but that's alright).
- Pour the liquid mixture directly into the centre of the dry mixture and whisk together gently until all the dry mixture has been fully incorporated.
- Spoon the batter into the cupcake cups until half-full, top with 3 strawberry quarters - make sure the batter does not exceed 2/3 of the cupcake liner, otherwise it will overflow.
- Bake for 15 to 20 minutes until a toothpick inserted into the centre of the cake comes out clean. Let the cupcakes cool in the tin for 2-3 minutes then remove them to cool completely on a wire rack (so that condensation doesn't occur on the bottom of the cupcakes).
NOTES
Super Naggy:
[1] You can also use rolled oats if you have that on hand. Don’t use oat flour because it will cause the baked goods to be very dry.
[2] To make your own buttermilk, place 1/4 teaspoon of vinegar / lemon juice in a measuring cup. Top up with enough full-fat fresh milk until it reaches the 125 ml mark. Stir and leave it for 5 minutes. Proceed on with the recipe.
[3] If you’d like to mix the strawberries into the cake, mix the cut strawberries with 30 grams of plain flour before mixing it into the cake batter. Similarly, do not fill the cupcakes more than 2/3 full unless you want them to overflow and make a mess during baking!
[4] Substitute the strawberries with blueberries. Toss them in 25 grams of plain flour before mixing it into the cake batter.
[5] To bake a full cake – bake the cake in an 8-inch square tin for 45 – 50 minutes (remember to butter and line the bottom of the tin with baking parchment).
Jasline says
Thank you for the compliments and thanks for dropping by. Take care!
Jasline says
Thank you Leslie! Take care!
Leslie Chapman says
Yum these look wonderful.
bitsandbreadcrumbs says
The cupcakes look amazing…perfect for breakfast and I love the combo of brown sugar and strawberries.
Jasline says
Thank you! Love your maple raisin ice cream, looks so sinfully delicious!
Choc Chip Uru says
So healthy, so delicious, so craving 😀
This looks insanely delicioous!
Cheers
Choc Chip Uru
Latest: Maple Raisin Ice Cream
Jasline says
Hi Anuja, I have a bit of problem leaving comments on your blog, not sure whether it got through… do let me know whether you received the comments! 🙂
Jasline says
Thanks Raymund! I love the cupcakes too! 🙂
Jasline says
Thank you Anuja. I hope to improvise it further and incorporate more oats 🙂
Jasline says
Thanks Emmy! I like to toast them in the morning and eat it warm! 😉
rsmacaalay says
This looks so moist! Love it
Jasline says
Thank you! I tried baking one without any addition of fruits and the cake actually rose very well!
Anuja says
Wow these are amazing! Love the way you played around the recipe and managed to create your own splendid version.
Thanx for sharing the oatmeal tips 🙂
emmycooks says
Gorgeous! I haven’t made strawberry muffins before, but these look and sound amazing.
saffronandhoney says
These look so lovely and tempting! I love the ‘sunken’ in berries in the cupcakes, look like little treasures 🙂
Jasline says
Thanks Lena! I used light olive oil (extra virgin olive oil is too expensive and I always don’t have vegetable oil on hand haha), so the cupcakes actually don’t have an olive oil taste. I’m going to make the cheese swirled cake this weekend (probably into cupcakes too), thanks for the tip! Can’t wait to see everyone’s bake! 🙂
Jasline says
Thank you Norma. Yea I would use milk or dark chocolate chips the next time I bake these too, for a more sinful treat! 😉
Jasline says
Thank you! It’s my current favourite breakfast food and snack!
Jasline says
Thanks Bobbi! I love the new template too, allows me to put bigger photos! I hope the font is not too small for you all though! Take care 🙂
lena says
it’s nice seeing you tweaked the recipe a little by adding some oats into it and also with olive oil. i cant remember whether have i used olive oil in cakes before but vegetable oil, yes. Does that cake taste a hint of olive oil? have you made the cheese swirled cake? i halved the recipe and the size was good enough.
Norma Chang says
Congratulations! You sure got a winner, looks good, taste delicious and best of all healthy. I would keep the chocolate though, but dark instead of white..
yummychunklet says
These look like an amazing way to have breakfast! Love the brown sugar inclusion.
Jasline says
Aww thanks! (: have a great week ahead!
Bam's Kitchen says
I love all the fresh fruit on top. I like your new template for wordpress. Do you like your new style? Take care, BAM
Jasline says
Thank you Angeline (: Adding oatmeals make me feel that the cake is healthier… which makes me unable to stop at just one!
Jasline says
Thanks Alice! I hope the sweetness will be just right for you, because I really reduced it quite drastically. Have a great day ahead too! (:
Jasline says
Thank you! I need to make another batch soon, they are gone too fast!
Jasline says
It’s pretty fun to “mess-up” an original recipe huh? Haha. It can really create something new and delicious at the same time! Thanks for dropping by! (:
girlinafoodfrenzy says
Well as a breakfast food, if I were offered cereal/oats or your cakes, I definitely know which one I’d be going for!
Angeline says
Your re-make fresh strawberry and blueberry cupcake looks splendid to me. It is something very interesting too when you add additional oatmeals in it. So healthy
Alice says
Hi Jasline, this is a smart idea to make the cake has the right level of sweetness and healthier too, easy to make also
thks for sharing your creativity – will give it a try next time
have a great day 🙂
samology says
Both blueberry and strawberry versions look delicious and absolutely decadent!! A great snack to have at any time!
Jasline says
Thank you, I’m glad they turned out ok after all the substitutions!
Jasline says
Thank you! I’m not a huge fan of white chocolate… but I might actually add in some milk or dark chocolate chips in the future for a more sinful cake hehe. Yes creme brulee sounds a bit scary! But I’m also excited at the same time to try them! 🙂 All the best in your creme brulee making!
Jasline says
Thank you! When the cupcakes are fresh from the oven, the blueberries actually burst inside our mouths when we ate them… it was really good!
Jesica @ pencil kitchen says
I do that a bunch too! I start with one recipe and end up with a whole lot of different story! But if i had the chance, i would re-do it over again 😉
Jasline says
Thank you! I think it could use more oats in the future!
Jasline says
Thanks Zoe! I’ve been munching at least 2 of them for breakfast… hehe. Thanks for hosting the bake-along! Can’t wait for the next one! 😉
Jasline says
Thanks for hosting such a wonderful bake-along! I’m glad the cake still turned out delicious after all the alterations. Have a great week ahead too! 🙂
Just A Smidgen says
Looks like you did the perfect substitutions! They look so pretty with the fruit on top:)
Jeannie says
Your version is indeed more healthy minus the chocolates…I am having butterflies thinking of making creme brulee! I have not done that before either!
filingawaycupcakes says
These look gorgeous and super moist! I love the blueberry look the best.
girlinafoodfrenzy says
These sound so incredibly wholesome!!!
Zoe says
I like your healthier version of this fresh strawberry cake. The addition of oats is a great idea!
kitchen flavours says
Your “re-make” is very creative and looks really good! And a good idea too to bake these into cupcakes. Both the strawberries and blueberries looks wonderful! A lovely bake! Thank you for baking-along with us! Have a nice week!