Use Low GI Sugar to make Peanut Butter Cupcakes | Behind the scene 低升糖花...

Peanut Butter Cupcakes

花生酱杯子蛋糕

* No Mixer 无需搅拌机

* Soft & Fluffy 松软可口

* Use Low GI Sugar 用低升糖赤砂糖

Recently I like to use Low GI Sugar for my bakes. As it can yield the same result as caster sugar (except for bread making). I used Crunchy Peanut Butter, you can use creamy type too.

Behind the scene: I did IG giveaway recently, purpose is to give back, at the same time enjoy the process of giving and making. I also feel less stressful to give away then to sell my goods, this is also my way of slow Living. 

最近我喜欢用低升糖赤砂糖在烘焙上，主要是它可白砂糖一样可取得蓬松的效果（除了面包）。至于花生酱，我用的是粗颗粒花生酱，你也可用无颗粒花生酱。

幕后花絮：最近在IG分享中秋节送礼活动，主要是回馈和享受制作和送礼的过程。送出自制的食物，对我来说也未尝不是一种慢活的态度。

Yield 6 Cupcakes 

可制成6份杯子蛋糕

Peanut Butter Cupcakes

花生酱杯子蛋糕

@FoodiEat随食慢活

（Recipe adapted from Here） 

Wet Ingredients 湿性材料

1 Medium Egg 中型鸡蛋 

70g Low GI Sugar 低升糖赤砂糖

1/2 tsp vanilla essence 香草精

100g Milk 牛奶

25g Peanut Butter 花生酱

40g Cooking Oil 米糠油（或其他无味食用油）

Dry Ingredients 干性材料

1/2 tsp Baking Powder 泡打粉

1/4 tsp Baking Soda 小苏打

160g All Purpose Flour 普通面粉

Method:

Beat sugar and egg till foamy 

Add other wet ingredients gradually 

Mix and sift all dry ingredients 

Combine wet and dry ingredients 

(Optional) Add Chocolate Chips 

add Grounded Peanut or Peanut Powder for extra crunch

Bake in 170 degree preheated oven for 35 minutes 

打发鸡蛋与砂糖至微微起泡

逐步加其他湿性材料

过筛和混合干性材料

混合干性与湿性材料

随个人喜欢加巧克力粒

我喜欢外层有脆度，所以加上花生粉在表层

放入170度预热烤箱烤35分钟

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