Happy Cup Cakes

HAPPY  CUP CAKES

Happy Easter to all!!!  Today’s special is the traditional Vanilla Cup Cakes.

Whenever I see cupcakes, I remember the cuppy cake song…

You're my Honeybunch, Sugarplum,Pumpy-umpy-umpkin, You're my Sweetie Pie

You're my Cuppycake, Gumdrop Snoogums-Boogums, You're the Apple of my Eye.

Amy sang it so well. I feel this song holds good for cup cakes too. It’s so cute. Easy to bake yet so beautiful.

There has been a cup cakes trend in the culinary world. The number of flavors is just amazing!

This being my first try at making cup cakes, I wanted to stick to the traditional vanilla cupcake which has been my favorite since childhood. I still cannot forget the aroma of the freshly baked cupcakes which my grandpa used to buy for us as kids. How we used to relish every bit of it and would almost eat up the liners too. :)

Vanilla Cupcakes

Recipe Source: Ria

INGREDIENTS

All purpose flour	2 cups
Baking powder	2 tsp
Salt	½ tsp
Unsalted butter (room temperature)	½ cup
Powdered Sugar	¾ cup
Vanilla Essence	1 ½ tsp
Eggs	2
Milk	½ cup

METHOD

Sift the dry ingredients together 3 times.

Cream the butter. Add sugar in small quantities and beat with the electric beater.

Break the eggs in a separate bowl so that if spoilt it won’t spoil the cake mixture.

Add eggs to this mixture and beat for 1 minute.

Add a cup of flour mixture. Alternate it with milk and keep mixing with the beater until you finish adding the flour and milk. The mixture should be light and fluffy..

Preheat oven at 180 degree C for 10 minutes.

Line the cup cake mould with cup cake liners. Fill the tray till about 2/3 full.

Bake for 20-25 minutes. Check with a skewer or toothpick. If done it will come out clean.

Remove from the tin immediately and let cool.

CUP CAKE DECORATION

INGREDIENTS

Unsalted Butter(room temp)	50 g
Icing sugar	50 g
Vanilla Essence	2 drops
Food Colour	as required

METHOD

Mix the butter and sugar well.

Add vanilla essence.

Add colour as required.

Tips

Cream the butter sugar mixture very well. Do not worry about over – mixing as it has to be mixed more than what you think it should be. The mixture should turn almost white in colour.

But when adding the wet and dry ingredients together do not over mix.

The top of cup cakes puff up in the oven and then flatten after a couple of minutes. So if you get flat tops, don’t worry you didn’t do anything wrong.

For the butter icing decoration the actual ratio of butter and sugar is 1:2. But I find this to be too sweet. You can adjust it as per your taste.