A Vanilla Cupcake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. A standard cupcake has basic ingredients: butter, sugar, eggs, and flour. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips. As with larger cakes, icing and other cake decorations, such as candy, may be applied.
I love both egg and eggless cakes. But my daughter is specific and she loves this plain egg cake. I am interested in baking and make cupcakes very often. This is my first post on baking and soon will be sharing more recipes on baking. I also like to bake cookies, pastries, puffs – both veg, and non-veg.
Vanilla Cupcake :
- Milk, butter, and egg should be at room temperature.
- If sugar is coarse, then using a mixer, powder it before using.
Last time when I prepared cupcake for my daughter’s school bake sale, she decorated it with chocolate frosting and M&M. It was a big hit in her school.
Today let us see how to prepare the Vanilla Cupcake using egg.
- 3/4 cup All purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp salt
- 50 gms Unsalted Butter softened
- 1/2 cup Sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 1/3 cup While milk at room temperature
- Keep all the ingredients ready. Preheat the oven to 150 degrees C. Line a 12 cup muffin pan with paper liners. Sieve the flour, baking powder and salt in a bowl and set aside. Beat the butter and sugar using a mixer on medium-high speed for about 3-4 minutes until it becomes fluffy.
- Now add egg. Beat in the egg, by scraping down the bowl as needed. Then add vanilla.
- Beat in the Vanilla, then beat in half of the flour mixture followed by half of the milk.
- Add the remaining flour mixture and milk and mix until all gets combined well. Pour the batter into a zip lock bag.
- Close the bag, cut a corner as shown and divide the batter among the muffin cups, filling each three-quarter full. Bake 10-12 minutes until when a toothpick inserted into the center of a cupcake comes out clean. Then transfer the pan to a rack and let cool for 5 minutes, then remove the cupcakes to the rack to cool completely.
- Milk, butter, and egg should be at room temperature.
- If sugar is coarse, then using mixer powder it before using.
- I used small muffin pan so it took only 10-12 minutes to get ready.
- If you are using medium size muffin pan bake 12-15 minutes, or until when a toothpick inserted into the center of a cupcake comes out clean.
- Immediately transfer the pan to a rack and let it cool.
- Once cooled, you can decorate it according to your preference or can even have it plain.
- For the above-specified ingredients, I got 12 muffins.
- If you are making in large quantities, for example, you want to double the recipe, add egg one by one and beat it. Don't add 2 eggs at the same time.
* Recipe courtesy of food network
Delicious soft spongy Cupcake is ready to relish.
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