Skip to main content

VANILLA CUPCAKE

VANILLA CUPCAKE


Preparation time - 08 Minutes

Cooking time - 22 Minutes

Total - 30 Minutes

Makes 8 Medium size cupcakes

WATCH VIDEO ON YOUTUBE

 

INGREDIENTS:

All purpose flour - 125 g ~1 cup
Powdered sugar - 125g ~10 tbsp
Unsalted butter (room temperature) - 125 g~ 1/2 cup
Egg (room temperature) - 2 (large)
Vanilla essence - 1 tsp
Baking powder - 1 1/2  tsp
Baking soda -  1/4 tsp
Salt - 1/8 tsp
Milk - 2tbsp
Cupcake liners (medium) - 8

METHOD:

1. Preheat oven at 170 degree celcius.

2. Add butter and eggs into a medium size mixing bowl. Beat it with wired whisk or an electric beater until the mixture become light and fluffy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

3. Add sugar and beat it. Add vanilla essence and milk . Whisk until all ingredients  are well combined.

4. Sift and add all purpose flour, baking powder, baking soda and salt . Whisk until all ingredients are well combined.







5. Take a cupcake mold or muffin tray . Insert cupcake liners




6. Scoop the batter into the cupcake liners, filling them a little over half way full.

7. Bake in separate batches at 170 degree celcius for 20-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.

8.Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.

NOTES:

1. All ingredients should be in room temperature . If you are keeping eggs and butter in refrigerator then keep it outside for few hours to reach room temperature before baking.

2. You can either mix dry and wet ingredients separately or through them into a bowl together and mix it .

3. Check baking powder and baking soda if you are not using it frequently .

4. To test baking soda, Pour a few tablespoons of white distilled vinegar into a small bowl. Add 1/2 teaspoon baking soda -- if it's fresh, the mixture should fizz and bubble furiously. 

5. Pour a few tablespoons of warm water into a small bowl. Add 1/2 teaspoon baking powder to the warm water -- the mixture should fizz moderately if the powder is fresh.



Comments

Post a Comment

Popular posts from this blog

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1.     Cook pineapple with salt,sugar,turmeric powder and water until the  pineapple become soft and tender.OR you can pressure cook it for 1  whistle. 2.     Grind grated coconut, cumin, turmeric powder, shallots, green chili  into a smooth paste by adding water. 3.    Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4.     Beat the curd well. Add it to the curry and mix well. Switch off the stove immediately. Do not boil after adding curd. 5.    
Post a Comment
Read more

Paniyaram Recipe| South Indian breakfast recipe with Dosa batter in 20 Minutes| Masala Appe Recipe

 Paniyaram Recipe Ingredients: Dosa batter - 1 & 1/2 cup Oil - 1 Tbsp + frying Mustard seeds - 1/2 tsp Chopped onion - 1/2 cup Chopped carrot - 2 Tbsp chopped ginger - 1 tsp Chopped Green chilli - 1 (adjust as per your taste) chopped churry leaves Salt to taste Method: 1. Heat a pan and add 1 Tbsp of oil . Add mustard seeds. When it start to crackle , add chopped onion. 2. Add ginger , green chilli and carrot . Saute for 2 to 3 minutes.  3. Add asafoetida powder and mix well. Turn off the stove and let the mixture cool down. 4. Into a bowl , add dosa batter , cooled mixture and curry leaves. Mix well. Paniyaram / appe batter is ready. 5. Heat a paniyaram / appe pan on low heat. Add oil .  6. Fill 3/4 th of mold with batter. Cook on low heat for 2 to 3 minutes or until the bottom side become golden color. 7. Flip over the paniyaram and cook other side also. Remove paniyaram from heat and serve with chutney.
Post a Comment
Read more

Pepper garlic Mushroom fry | Mushroom starter recipe | Preeja's cookbook

 Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste   Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts  if the mushrooms are big in size. 2. Into a heated pan , add coconut oil.  3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well.  Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove.   7. Serve with roti or rice.  
Post a Comment
Read more