AYAM GORENG Kuning

Ini tipe ayam goreng yg paling digemari di keluarga kami. Dulu wkt masih kuliah di Bdg emang kita bbrp kali maen ke Lembang, dan makan di 'Ayam Brebes'... Model ayam gorengnya kayag gini, ayam goreng kampung yg udah diungkep trus digoreng wkt kita dah order . Tapi emang ayam goreng-nya enak bgt. Makanya bbrp thn yll, wkt nemu resep ini di Femina langsung sy praktekin... dan ternyata emang jadi favorite keluarga. Mungkin kalo yg sering beli ayam yg udah dibumbuin di Pasar Majestic, Jkt...nah kira2 mirip deh dgn ayam ini. Bikinnya emang rada makan wkt, krn kudu diungkep dulu.

1 ekor ayam ras, potong 4
2 lbr daun salam
2 batang serai, ambil bag putihnya, memarkan
500 ml air
Minyak u/ menggoreng

Bumbu Halus:
5 butir kemiri
1 sdt ketumbar
8 siung bawang putih
4 cm kunyit, bakar
4 cm lengkuas
4 cm jahe
1-1/2 sdt garam

1. Lumuri ayam dengan bumbu halus, diamkan selama 2 jam hingga bumbu meresap.
2. Masak ayam, daun salam, serai dan air di atas api sedang.
Didihkan. Kecilkan api. Tutup.
3. Masak hingga air habis sambil aduk sesekali. Jaga agar ayam tidak hancur.
Angkat, dinginkan.
4. Goreng ayam dalam minyak byk dan panas hinggal berwarna kuing.
Angkat. Sajikan.

Pic: Ayam Brebes @ Lembang, West Java...yg begitu berkesan!
Kalo kebetulan mampir ke rumah kami dan disuguhi ayam goreng... jgn bingung kalo anda gak akan menemukan kulit ayam (selain di bagian sayap~susah ngeluarinnya). Kulit ayam & lemak2 ayam langsung sy bersihkan begitu ayam nyampe rumah. Kami sangat jarang mengkonsumsi kulit, ceker, juga jeroan ayam. Kepala dan buntut ayam udah dipotong di tempat beli ayam. ...'eat well, stay well'

When Banana Bread become BANANA CUPBREADs

Kalo sebelumnya sy cukup familiar dgn cupcake dan muffin... cling! begitu ngeliat sesisir pisang raja mateng diatas meja sy dpt ide u/ bikin Banana Cupbread.
Resepnya.... ya dari banana bread. Kali ini sy pake resep banana-nut bread di bawah. Kalo sebelumnya sy cuma bikin 1/2 resep banana nut bread itu~krn oven sy cuma bisa nampung 1 cetakan loaf... kali ini sy nekat bikin 1 resep. Ternyata... jadinya banyaaak.
Jadi nya 24 cupbreads! (ukuran standard muffin).

Ternyata hasilnya hasilnya sgt memuaskan bgt. Selain hasilnya bagus juga wkt manggangnya gak terlalu lama. (sekitar 25 menit). Texture cupbread ini--antara muffin dan cupcake. Gak sepadat muffin tapi juga gak 'cakey', agak kasar (gak selembut cake) tapi empuk bgt. Bahkan sampe hari ke 2 pun gak mengeras~ini krn hasilnya 24 biji, jd lama abisnya.

-- resepnya persis dgn resep di bawah, plus tambahan taburan kacang atau parutan keju.
Kalo anak2ku prefer ditaburin coklat chips.

Banana-Nut BREAD

Banana Bread termasuk salah satu 'quick bread'. Krn bikinnya gak menjalani proses spt pembuatan roti. Gak perlu nguleni, gak perlu nunggu proses 'pengembangan'~tapi bikinnya lebih mirip pembuatan cake. Hasilnya pun emang lebih mirip cake sih. Banana bread ini rasanya lebih 'rich' dari pada banana bread sebelumnya, krn pake kelapa kering dan kacang. Untuk kelapa, resep-nya pake shredded coconut (~kelapa parut yg kasar) krn gak punya dan pengen cepet kelar sy pakenya desiccated coconut (~kelapa parut halus, keluaran Kara). Maklum banana bread ini mo dibawa jd bekel buat berenang bareng anak2 :)). Nah kalo mau bikin sendiri si shredded coconut ini, caranya kelapa 'menuju tua' (jgn yg terlalu tua), bersiin kulitnya (jd tinggal dagingnya yg putih) diparut pake parutan keju yg gede2/kasar. Trus disangrai atou dipanggang sampai agak kecoklatan (jg gosong). Siap dipake deh, sisanya simpan di wadah yg tertutup.
Source: Martha Stewart's BAKING HANDBOOK

Makes TWO 9 by 5 inch loaves or SIX 6 by 2-3/4 inch miniloaves*
3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1-1/3 cups vegetable oil
2 tbsp pure vanilla extract
1-1/2 cups ripe mashed banana
1 cup unsweetened shredded coconut
1 cup wanuts or pecans, toasted & finely chopped **
1/2 cup buttermilk ***

1. Preheat the oven to 350 F. Coat two 9 bu 5 inch loaf pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, nuts adn buttermilk, and beat just to combine.
3. Divide butter evently between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove loaves form pans and let cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 month.

* Sy bikin 1 loaf saja, pakai 1/2 resep.
** Sy pake kacang mete yg sudah di cincang kasar dan dipanggang
*** Kalau mau bikin sendiri pakai 2/3 cup susu + 2/3 tbsp cuka/air perasan lemon,
diamkan selama 15 menit~akan jadi susu yg asam & kental.

ROTI Sobek

This is our FIRST homemade bread! Real bread maksudnya, jd gak termasuk Banana Bread. hah, siapa sangka akhirnya sy bisa bikin roti. Bikinnya gak sesulit apa yg sy bayangkan sebelumnya, bahwa bikin roti itu terdiri dari tahap2 yg rumit dan lama. Ternyata... tidak juga. Campur bahan2, trus diuleni (ini dia big job-nya, nguleni pake tangan bo!). Udah itu dibiarin mengembang, trus dibentuk plus diisi~sesuai selera... trus dibiarin bentar, dipanggang... dan eng-ing-eng... rumah akan wangi, serasa di bakery! Sy emang lg termotivasi bikin roti2an, krn anak2 lg doyan2nya makan. Jd sy merasa perlu selalu nyediain homemade snack di rumah. Tapi kemaren malam, roti sobek ini dijadikan dinner ama anak2.
Source: "Roti" by Manfred Lange & Bogasari Baking Center, dari posting mailist NCC.

600 gr tepung terigu protein tinggi
400 gr tepung terigu serbaguna
250 gr gula pasir
40 gr susu bubuk
35 gr ragi instan
15 gr garam
150 gr telur
370 ml air
140 gr margarin

1. Campur tepung, gula, susu, ragi dan garam, aduk semua bahan sampai tercampur rata. Tambahkan telur, air dan margarin, uleni hingga kalis.
2. Biarkan adonan selama 30 menit sampai mengembang. Kempiskan adonan, bentuk memanjang agar mudah dipotong-potong.
3. Potong-potong adonan dan timbang masing-masing 40 gram. Bulatkan dan diamkan lagi selama 10 menit. Buang gas dengan cara mengempiskan adonan, lalu isi sesuai selera dan buat dalam berbagai bentuk. Lakukan sampai adonan habis.
4. Letakkan satu persatu adonan ke dalam loyang bundar bergaris tengah 20 cm yang telah diolesi margarin hingga loyang penuh. Biarkan sampai mengembang selama 60-90 menit. Olesi permukaan adonan dengan kuning telur.

5. Masukkan loyang ke dalam oven yang sudah dipanaskan, panggang pada suhu 180 derajat Celcius selama 20 menit hingga matang, keluarkan dari oven.

--Sy bikin 4 rasa; keju (keju cheddar diparut), coklat (pake DCC diparut), kismis dan
sosis (dipotong kotak2 kecil , ditumis bentar dan dicampur sedikit saus tomat)
-- Ternyata jadinya banyak,... total 46 roti kecil.

Marble CAKE w/ White-Chocolate GLAZE

Marble Cake ini merupakan salah satu varian dari Pound Cake. Apakah Pound Cake? Kenapa dinamai Pound Cake? Karena bahan yg dipakai u/ membuat Pound Cake ini terdiri dari masing2 1 POUND terigu, butter, gula dan telur (~12 telur!!). Nah resep classic Pound Cake ini memang menghasilkan cake yg sangat 'rich' tapi cenderung padat, krn zaman dulu belum ada bahan2 yg bisa membantu cake mengembang (spt baking powder/baking soda dll), juga karena dulu adonan dikocok manual pake tangan (belum ada electric mixer kan).
Kalo sekarang udah ada bahan2 pengembang juga udah ada electric mixer yg bisa membantu 'mengembangkan' adonan... tentu saja bahan2 diatas bisa di-adjust. Kalo enggak... wah bisa2 kolestrol kita pada naik kalo harus selalu bikin cake dgn 12 telor...
Source : Martha Stewart's BAKING HANDBOOK (hadiah ulangtahun dari suamiku :))

1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
1 3/4 cup cake flour(not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tbsp Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
White Chocolate Glaze (*)

1. Preheat oven to 350°. Generously butter an 9-by-5-inch loaf pan; set aside.
Whisk together cake flour, baking powder, and salt, set aside
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating until combined after each addition & scraping down the sides of the bowl as needed.
Mix in the vanilla.
3. Add flour mixture in two batches, alternating with buttermilk, beginning and ending with the flour. Set aside one-third of the batter.
4. In a bowl, mix the cocoa and the boiling water with a rubber spatula until smooth. Add the cocoa mixture to the cake batter; stir until well combined.
5. Spoon the batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife or wooden skewer through the batters in a swirling motion.
6. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Tranfer pan to a rack to cool 10 minutes. Turn out cake from the pan and cook completely on the rack. Pour glaze over cake, letting it drip down the sides.
Cake can be kept in an airtight container at room temperature for up to 3 days.
-- Hati2 saat mencampur/membuat motif marble pada adonan. Jgn 'overswirl'~ the marbling won't look as beautiful if you overdo it. Pada kasus cake sy, malah sy kurang byk bikin motif :( krn ragu2 takut terlalu kecampur :((

White Chocolate Glaze.
Make enough for one 9 by 5 inch loaf.
3/4 cup confectioners sugar, sifted plus more if needed
2 tbsp milk, plus more if needed
2-1/2 ounces best-quality white chocolate, melted and cooled
In a small bowl, whisk together the confectioners' sugar and milk. The mixture should have the consistency of thin sour cream. Add the melted chocolate and whisk until glaze is smooth. If it is too thin, add more sugar, 1 tbsp at a time; if too thick, add more milk, 1 tsp at a time. Use immediately.
-- Kalau pengen variasi lain, white chocolate bisa diganti semisweet chocolate.

BONGKO Pisang & Nangka

Sy termasuk jarang bikin kue2 tradisional. Alesannya, kalo lg pengen, tinggal beli... gak susah dicari dan harganya sangat terjangkau. Itu pun belinya bbrp buah aja, sesuai keinginan. Praktis kan. Resep kue2 tradisional buat sy cenderung rumit, butuh wkt yg cukup lama u/ bikinnya. Entah kenapa, wkt ngeliat resep ini di Kompas Minggu yll sy tergiur u/ bikin :) padahal sy belom pernah nyobain makanan ini ~apalagi bikin. Dari resepnya sy kebayang kalo bikinnya gak akan rumit2 amat. Ini pertama kali sy bikin kue pake acara bungkus2 daun pisang! Anyway, hari ini pulang Gereja kami mampir ke pasar dan sy belanja keperluan bikin bongko ini. Ternyata... enak. Cocok bgt u/ dessert... after dinner.
Lucunya resep aslinya judulnya sama ama judul di atas, tapi di list bahan dan cara membuatnya gak ada nangka sama sekali. Ya udah, sy tambahin sendiri biar sesuai namanya.

untuk 12 bungkus*

250 gr pisang tanduk, dikukus, dipotong kotak 1 cm**
200 gr kelapa setengah tua, dikupas, diparut kasar
10 buah nangka, bersihkan potong melintang
100 gr gula pasir
100 ml santan
50 gr tepung terigu
1/4 sdt garam
1/8 sdt vanili
daun pisang u/ membungkus.

1. Campurkan pisang, nangka, kelapa & gula.
2. Tambahkan campuran santang, tepung terigu & vanili.
3. Sendokkan ke daun pisang lalu bungkus. Sematkan dgn lidi
4. Kukus selama 30 menit.

* Kalau resepnya u/ 12 bungkus, sy cuma jadi 10 bungkus :( ~mgkn krn gede2.
**Sy pake pisang raja, dan cuma dipotong2 melintang
***Rasanya mirip nagasari, tp lebih 'rich' krn pake kelapa dan nangka.
****Sy prefer disajikan dingin2. Jd bagitu kelar, kulkasin aja dulu.

Chocolate & Vanilla CUPCAKEs

Kemaren sy kembali 'ngisi' cooking class di sekolahnya Patricia. Khusus u/ kindergarten ajah. Tema kali ini 'Easter'. Stelah ngebrowse2 nyari ide decorating u/ anak2... akhirnya sy mutusin u/ ngadain decorating cupcakes aja. Sy nyiapin 2 macem cupcakes (chocolate & vanilla) dan keperluan ngedecor (2 warna buttercream, springkles, kelinci2an, bendera, plus telur2an~dari coklat butiran warna-i).

Masing2 anak dpt 2 cupcakes yg berbeda, dan mereka ngedecor deh. Yg menarik, anak2 cowog juga ternyata antusias bgt buat maen2 ama butter cream. Abis itu cupcakes yg udah dioles butter cream dibalikin dan ditempelin ke dlm mangkok yg udah berisi springkles (meisis)... hasilnya meisisnya rata di seluruh permukaan cupcakes. Abis itu dihias... ditaroin kelinci, telur2an ...plus bikin keranjang (gantungan keranjangnya sy bikin pake coklat leleh yg dibekuin). Anak2 seneng bgt pulangnya bawa cupcakes.

Chocolate Cupcakes

Makes 12;
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Sprinkles (optional)

1. Preheat oven to 350° Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 min.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Vanilla Cupcakes

Makes 24

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

1. Heat oven to 350°. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
2. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Krn di rumah ada sisi bbrp vanilla cupcakes, jadi sy hias sekedarnya pake coklat leleh sisa, ternyata jadi lebih menarik dan anak2 langsung rebutan ngabisin hee..he...

Happy Easter!

Chocolate PANCAKEs

Suatu sore, anakku minta dibikinin pancake. Jarang2 sy bikin pancake sore2, biasanya pagi u/ sarapan. Ya udah... sekalian lah nyoba resep baru. Biasanya sy bikinnya pake resep andalan 'original pancake'. Kali ini sy bikin chocolate pancake dari resep aslinya Chocolate Pecan Pancake- nya Martha Stewart. Ternyata hasilnya... amazing. Empuk~spt normalnya pancake, tapi krn rasa chocolate jadi mirip bgt chocolate cake. Kalo disusun dan diantaranya dikasi butter cream akan mirip bgt cake tipis2 gitu. Satu hal yg menarik, kayagnya besok2 kalo lg pengen chocolate cake, resep ini bisa dijadikan alternatif. Bikinnya cepet dan hasilnya akan cukup u/ sekedar memuaskan keinginan 'sesaat' :)))

Serves 4
Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes;
they're especially good drizzled with hot fudge sauce.

1 cup all-purpose flour (spooned and leveled)
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips *
1/4 cup chopped pecans **
4 tablespoons vegetable oil
Confectioners sugar (optional)
Hot fudge sauce (optional) ***

1. Preheat oven to 225°. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
3. Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
4. Stack 4 pancakes on each plate, sprinkling each layer with confectioners sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.
Note: After cooking each batch of pancakes, wipe the skillet with a damp paper towel; this will help prevent the next batch from turning too brown.
* Sy gak pakai, pernah bikin pancake pake chocolate chips--
alhasil dia tergosong2 di dasar pancake.
** Sy ganti kacang mete. Dipanggang dulu dan dicacah kasar.
*** Sy pake maple syrup (males bikinnya)

Hot Fudge Sauce
Makes 1 1/2 cups
1/4 cup light corn syrup
6 ounces semisweet chocolate, broken or cut into small pieces
3/4 cup heavy cream
1. In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
2. Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container. (Sauce can be refrigerated for up to 3 weeks. To serve, warm over low heat or in microwave.)

PANGSIT Ayam Udang

Waktu bikin pangsit ini, sy keinget kost2an sy dulu di Jl Cisangkuy, Bdg. Sy kost di situ dari SMA kls 3 sampe lulus kuliah. Di situ sy belajar ngelipat pangsit & dpt bbrp tips masak-memasak. Kebetulan kost2an-nya sepaket ama makan, jadi kalo tante kost & assistant-nya masak kita bisa ikutan 'maen' di dapur. Kebetulan lg si tante juga nerima catering (~rantangan) jadi sekali masak banyaaak bgt. Jadilah sy berkesempatan belajar ngelipat pangsit ama mereka. Waaah di mana ya temen2 kost sy dulu?

25 lembar kulit pangsit
1 butir telur ayam
Isi
200 gr daging ayam cincang
2 siung bawang putih, haluskan, tumis
1/4 sdt merica bubuk
1/2 sdt saus tiram
1 sdt kecap asin
1 sdt gula pasir
1/2 sdt garam
100 gr udang kupas kecil (cacah kasar)
pelengkap:
Saus sambal asam manis, siap pakai

Isi: Campur daging ayam, bawang putih, merica bubuk, saus tiram, kecap asin, gula pasir dan udang, aduk rata.
* Ambil 1 sdt adonan isi. Letakkan pada bagian tengah kulit pangsit. Lipat 2, balik.
*Rekatkan dgn telur ke 2 ujung kulit pangsit hingga berbentuk spt topi segi 3.
Lakukan hal yg sama hingga adonan habis.
* Goreng dlm minyak byk dan panas hingga garing & kecoklatan. Angkat, tiriskan.
* Sajikan dgn saus sambal.
~ Isi secukupnya aja, jgn terlalu penuh, ... biar gak enek kebanyakan isi dan kita masih bisa menikmati kegaringan kulit pangsit. kriuuuk,...kriukk....

PEUYEUM Goreng

...cerita cemilan yg tertinggal...
sebenarnya ini bikinnya weekend kemaren. Sore2 perut mulai kruyuk2, kebetulan paginya wkt ke pasar sempet beli bbrp bungkus peuyeum. Akhirnya dibikinlah peuyeum goreng.

Gak ada resep khusus u/ gorengan ini, cuma spt biasa... sy prefer pake tepung beras ketimbang terigu, kenapa? krn berdasarkan pengalaman bikin gorengan dgn tepung beras itu lebih 'tidak berminyak' dibandingkan pakai terigu, dan hasilnya juga lebih garing.
Pertama potong peuyeum sesuai selera, keluarin 'sumbu'nya (bagian tengah singkong).
Pipihkan dikit (teken ajah).
Campurin tepung beras dan air dgn perbandingan 1:1 ~sy bikin 100 gr tepung beras+100 ml air, trus ditambahin seuprit garam. Aduk rata... wujudnya emang agak cair , tapi gak apa2 kog, justru itu membuat gorengan lebih 'crispy'. Panaskan minyak goreng cukup byk, celupin peuyeum yg udah disiapin tipis2 ajah, trus cemplungin 1 per 1 ke dalam penggorengan. Bolak-balik secukupnya hingga kecoklatan. Angkat, tiriskan minyaknya. Pakailah kitchen towel atau napkin biar minyaknya terserap. Hidangkan anget2...
~campuran ini juga berlaku kalo bikin pisang goreng lho.

Cinnamon-Raisin CUPCAKEs

Semalem, sambil nemenin anak2 makan malem... sy coba bikin cupcakes ini. Buat bekel juga u/ sarapan. Aslinya ini resep Vanilla Frosting Cupcakes-nya Martha Stewart yg sebelumnya pernah sy utak-atik jadi Pandan Cupcakes. Nah sekarang resep aslinya cuma ditambahin Cinnamon (~kayu manis bubuk) dan Raisin, jadi deh versi baru. Aslinya resep ini pake sour cream, tp sy ganti pake yoghurt (dgn jumlah yg sama)~krn emang dari table substitution sour cream bisa digantikan fungsinya dgn plain yoghurt.

Makes 12;

1-1/2 cups all-purpose flour (spooned and leveled)
1-1/2 teaspoons baking powder
1-1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2/3 cup plain yoghurt
1/2 cup raisin
toast peanuts (u/ taburan)

1.Preheat oven to 350°. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
2.With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
3.With the mixer on low speed, gradually beat in flour mixture and yoghurt in alternating batches, beginning and ending with the flour.
Divide batter evenly among prepared muffin cups.
4.Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting. ~sy gak pake frosting...

~ lumuri kismis/raisin dgn sedikit terigu (jgn terlalu tebel, tipis2 aja)... sblm dicampur dlm adonan, spy begitu cake mateng kismis gak tenggelem di dasar cake/cupcake.
~ usahakan kalo bikin cupcakes atau muffin yg menggunakan paper cup, pilih paper cup yg ukurannya sesuai dgn cetakan muffin yg akan dipakai. Supaya hasilnya cantik, gak kedodoran atau kesempitan dan bedirinya lebih kokoh. Yaah kayak kalo kita milih baju lah, yg sesuai ukuran badan biar enak diliat :)))