Cup Cake recipe

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There are several ways cakes are prepared which is mainly differentiated with the flavours and ingredients added to it. one such variation is vanilla cake which is prepared in a mini version as cupcakes. My son love to bake. I have tried and tasted the cake. These cup cakes are extremely buttery, supremely moist, and totally melt in my  mouth, plus they come together in absolutely no time at all.

A lot of cupcake recipes use oil instead of butter to keep them moist, but for a vanilla cupcake, I much prefer the pronounced butter flavor which shines through so wonderfully.

I have shared simple and easy cup cake recipe even kids love to bake.

In a mixing bowl add room temperature butter and granuled sugar.

Sieve all purpose flour and baking powder.

Add eggs and vanilla essence to the butter. Mix well with the help of whisk or use hand blender.

Whisk in a hand blender beat them on a medium speed until smooth and satiny.

Divide batter evenly among cups of prepared mould. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes.

Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes.

Remove the cupcakes from the oven and transfer to wire rack; cool cupcakes to room temperature.

The cupcakes can be stored at room temperature in an airtight container for up to 3_ 4 days.

 Servecup cake at room temperature for a better taste.

INGREDIENTS

  • 1 1/2 cups all purpose flour (maida)
  • 1 cup granuled sugar
  • 1 tsp vanilla essence
  • 3 eggs at room temperature
  • 1 tsp baking powder
  • 100 gm butter at room temperature

INSTRUCTIONS

  • In a mixing bowl add room temperature butter and icing sugar
  • Add eggs and vanilla essence mix well with the help of whisk.
  • Whisk in a hand blender beat them on a medium speed until smooth and satiny.
  • Sieve all purpose flour and baking powder. Add the dry ingredients to the cake batter.
  •  Divide the batter on a prepared moulds. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes.
  • Remove the cupcakes from the oven and place it in a wire rack; cool cupcakes to room temperature.

 

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