Strawberry Oatmeal Brown Sugar Cupcakes
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!
Strawberry Oatmeal Brown Sugar Cupcakes (makes 13)
adapted (and heavily modified) from Strawberry White Chocolate Chip Cake from Cake Keeper Cakes
115 grams plain flour
45 grams instant oats – Note 
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 – Note 
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
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).
 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.
 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.
 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!
 Substitute the strawberries with blueberries. Toss them in 25 grams of plain flour before mixing it into the cake batter.
 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).
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).