If you ask me whether there's any difference between using unsalted and salted butter for baking, I will have to say no. Despite the fact that baking is not my forte, I have baked quite a number of cakes and desserts. From that, I concluded about butter because whichever you use, it will not ruin the taste. However, I agree that salted butter is not healthy and most professional chefs recommend the unsalted one. But they still suggest adding salt. So I rest my case and continue with salted butter. Anyway, its really your own choice.
These amazingly gorgeous chocolate muffins were baked with salted butter. They are lovely to be eaten in the morning for breakfast, for tea break or as a dessert after a meal.
Ingredients1 1/2 cup plain flour
1 1/4 cup caster sugar
1/2 cup cocoa powder
2 tsp baking powder
3 tbsp salted butter - softened
1 cup milk
1-2 tbsp white chocolate chips.
Sift flour, cocoa and baking powder together. Set aside.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well with each addition.
Add flour alternately with milk, and mix well.
Line a muffin pan with paper cups.
Fill them with the mixture until half or three quarters full.
Press pieces of white chocolate chips on top.
Bake in a preheated oven at 175C for about 25 minutes or
until a skewer inserted into the cupcake comes out clean.
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