If you ask me whether there's any difference between using unsalted butter and salted butter for baking, I will say "NO". Baking is not my forte but from my experiences of doing so, I don't see any reason why I should not use salted butter. I agree that salted butter may be high in salt content whereas unsalted butter is a better choice for those with health concerns. Majority of professional chefs recommend unsalted butter but with a pinch or a teaspoon of salt added into the baking ingredients. Since I don't use salt for baking, it works out fine, the logic why salted butter has become my choice. Furthermore, I have difficulties in finding unsalted butter in the supermarkets I go to, another logic to why I got used to the salted version for baking. Anyway, there's no real answer, its just a matter of taste and whichever you prefer.
These chocolaty muffins, yes with salted butter, turned out amazingly gorgeous. Anytime is good time for muffins ----- wake up in the morning, muffin as breakfast, teatime snack in the afternoon or a dessert after your usual meal. Whether you use unsalted or salted butter, whether you have the muffin whenever you want to, its a delicious treat for all chocolate fans.
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 together 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 the milk, and beat well.
Line a muffin pan with paper cups.
Fill the muffin cups with the mixture until half or three quarters full.
Add a few pieces of white chocolate chips on top and press in inside.
Bake in a preheated oven at 180C for about 25 minutes or
until a skewer inserted into the cupcake comes out clean.