January 08, 2016

CUP CAKES

Ingredients:
All purpose flour - 1 1/4 cups
Baking powder - 2 tsp
Cream of tartar- 1/4 tsp
Salt - 1/8 tsp
Milk - 1/2 cup + 2 tbsp
Vanilla essence- 1 1/2 tsp
Butter - 75 gms
Granulated sugar - 2/3 cup
Eggs - 2

Method:

  • Lightly combine the flour, baking powder, cream of tartar and salt. Combine milk and vanilla.
  • In a large bowl. using a mixer, beat the butter at high speed until it is soft and smooth, about one minute.
  • Add the sugar in two parts and continue beating at medium speed after each addition until the mixture is light and fluffy.
  • At medium speed, add the eggs, beating only until they are well blended. Scrape down the bowl once or twice.
  • Add one half of the dry ingredients and one half of the milk and vanilla mixture and mix at medium speed for about 20 seconds. Add the other half in the same way and then beat the batter for about 1 minute or so, until it is uniform and smooth. Scrape down the sides of the mixing bow once or twice while the batter is mixing. Do not over beat.
  • Drop the batter into paper muffin cups until they are three- fourths. Do not fill to the tops.
  • Bake for 25-30 minutes at 375 F in preheated oven until the tops of the cup cakes are lightly browned, the cup cakes feel springily to the touch.
  • Cool the cup cakes in the pan for about 10 minutes, then transfer to wire rack to finish cooling.


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