Leave a comment

Vanilla Cupcake

Vanilla Cupcakes

For the cake:
100gms unsalted butter
100gms sugar
200gms all purpose flour
3 large eggs
1 teaspoon vanilla essence
Zest of 1 large lemon
1 1/2 teaspoons baking powder
1/4 cup (60 ml) milk
1/4 teaspoon salt

Buttercream Frosting:
2 cups sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla essence
2 tablespoons milk
Assorted food colors

For the cupcakes:

1. Beat the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition. Add vanilla essence.
3. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt. Alternately add the flour mixture and milk.
4. Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean.
5. Remove from oven and keep it to cool.
6. Once the cupcakes have completely cooled, frost with icing.

Buttercream Frosting:
1. Cream the butter until smooth and well blended.
2. Add the vanilla extract, gradually beat in the sugar.
3. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
4. Tint the frosting with desired food color.
5. Now decorate the cupcakes.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

The Indian Food Court

Putting recipes on trial :-)

%d bloggers like this: