Monday, February 25, 2013

Vanilla Cup cake


Unsalted butter - 1/2 cup, should be at room temperature
Sugar - 2/3 cup
Eggs - 2
Vanilla extract - 1 tsp
Milk - 1/4 cup
Maida/All Purpose Flour - 1 1/2 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp

Butter cream (Confectioners) frosting

Icing/Powdered sugar - 2 cups
Unsalted butter - 1/2 cup (room temperature)
Vanilla extract - 1 tsp
Milk - 2 tbsp

  • Pre heat oven to 350 degrees F (180 degrees C) and line the baking pan with cup cake liners.
  • Sift and Stir together the flour, baking powder, baking soda and salt.
  • In a large bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
  • Add the sifted dry ingredients to the butter, sugar mixture and add the milk too.
  • Mix gently with a spatula and then beat using the hand mixer. This will avoid the flour sprinkling all around. Scrape down the sides of the bowl as and when needed.
  • Beat for about two minutes and evenly fill the muffin cups with the batter.
  • Bake for 18-20 mins or until a toothpick inserted in the center of a cup cake comes out clean.
  • Always check a few minutes before the stated baking time, because if overbaked the cup cakes will become dry.
  • Remove from the oven and place on a wire rack to cool.

Buttercream/Confectioners frosting
  • With a hand/electric mixer, beat the butter until smooth.
  • Add the vanilla extract. Add the sugar and mix gently with a spatula before beating with a mixer to avoid spoiling your surface
  • Add the milk and beat until you get a light and fluffy frosting. Scrape down the sides as and when necessary
  • Add in the desired color and give a good mix.

Icing Tips
Adjust the milk as per need. If icing becomes too thin adjust by adding little more powdered sugar. Always use powdered sugar for icing! Once my icing was too thin that I was not able to achieve the proper consistency and I just decorated my cup cakes like I do for cookies just by sprinkling some colored sugar crystals on the top of the thin icing.


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