|Picture from: foodiebaker|
Image Credit: Jasline
Strawberry Oatmeal Brown Sugar Cupcakes
“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 the entire macaroon baking.” Jasline
115 grams plain flour
45 grams instant oats – Note 
1 ½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 egg, at room temperature
1 egg yolk, at room temperature
125 ml sour cream / buttermilk, at room temperature – Note 
½ 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
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).
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