Who doesn’t like cupcakes???I don’t think there’s anyone living on this earth who doesn’t like them…You might hate a vegetable or you might be a person who is very choosy when it comes to food…But you can never hate a cup cake…That’s truly true.
Let it be a warm sunny day,a cold chilly evening or even drizzling out there ;you can always enjoy them.They look like tiny cups of joy which come in all colours and all possible flavours….But here I am with the classic mother of cupcakes ,our homemade Vanilla Cupcake..
3 cups – all purpose flour(maida)
2 cups – sugar
2 cups – butter(unsalted preferrable)
4 large eggs
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla essence
Fresh fruit – suggested garnish
1.Pre-heat your oven to 170 degree centigrade.
2.Take a large bowl and mix all the dry ingredients i.e flour,sugar and baking powder for two minutes thoroughly.
3.Now add the butter and coat the flour completely.
4.Add one egg at a time and mix well each for a minute.
5.Finally add the vanilla essence and the milk.Mix it till you get a smooth batter.
6.Grease your molds with butter and fill them with batter till 3/4 full.(give them space to rise huh…)
7.Bake them for 17 to 20 minutes till they pass the classic tooth pick test.
8.Cool them on a wire rack before serving.
9.I like mine with topping of fresh fruits or candied cherries.
Tooth Pick Test
Use a wooden tooth pick to test if your cup cake is done.When the cooking time is near to done prick your cup cake at the center then it should come clean.You can assume they are done…
For better cup cakes I use 1 3/4 cups self raising flour and 1 1/4 maida.
You can use fresh vanilla from the pod and first dissolve in milk and then add to the batter.
Take care not to over fill the molds as the cup cakes will be rising.