Cupcake might have ideally got its name either because it was made in cups/ramekins or the ingredients were measured using cups as against weighed. These cakes were supposed to have created ripples in American kitchens during the 19th century. Since it saved time when compared to the traditional cakes and gave more scope for being imaginative, it became a vogue. A variety of flavours were experimented and it almost painted the baking world in colourful hues. It has undergone immense metamorphosis and has made its way right into almost every bakery and house across the world crossing geographical threshold. Cupcakes with those swirls of frosting, sprinkles and colours is not just a sight to see but a sinful delight ready to be devoured.
I came across this cute quote which said “A balanced diet is having cupcakes in both the hands”. Are you ready for the balanced diet 😉
Here’s the Recipe For Cupcakes
Let us make these cupcakes at home!
Ingredients for Vanilla Cupcake
- All purpose flour – 1 cup
- Sugar – 1/2 cup ( powdered)
- Baking Powder – 1/2 tsp
- Baking Soda – 1/4 tsp
- Milk – 1/2 cup
- Vinegar – 1 1/2 tsp
- Refined Vegetable oil or Butter – 1/4 cup
- Vanilla Essence – 1 tsp
How to Make Cupcakes
Take a wide bowl add powdered sugar, oil and Vanilla essence. Using a hand beater, whisk all the ingredients well for a minute until the oil and sugar clouds combine thoroughly.
In a separate cup combine vinegar along with milk, and rest it for a couple of minutes.
Sieve baking powder, baking soda with all-purpose flour for a couple of times and keep aside.
You’ll notice that the milk and vinegar mixture has slightly curdled. Add it to the sugar and oil mixture and whisk well.
Combine and gently fold in the dry ingredients to the wet ingredients. Do not whisk vigorously at this stage.
Meanwhile line the muffin moulds, tin or silicone, (whichever you are using) with paper cases.
Drop the mixture either with a spoon or with an ice cream scoop and fill about 3/4th of the cup. This is to ensure there is enough space for the dough to rise.
Put the arranged tray in a preheated oven for 20 – 25 minutes at 180 degrees centigrade.
Once the top of the cupcakes have turned golden brown, insert a toothpick all the way to the bottom to check if they are done. Checking just one cupcake is proof enough for the rest. If the toothpick comes out clean it means they are cooked, in case it’s gooey put them back in the oven for another 5 minutes.
As soon as they are done, transfer them to a cooling rack and rest it for atleast an hour or until they are completely cooled.
Frosting a cupcake with vibrant colours, different flavours, adding those sprinkles is the most exciting part. This adds a whole new dimension to the cupcakes, you could just about top it with any of your favourite flavour. Ranging from a basic butter cream frosting, chocolate ganache, butter scotch sauce to jams, the scope seems endless. You could also scoop out the center portion of the cupcake and fill them with lemon curd, caramel or plain vanilla butter cream.
Butter Cream Frosting Recipe
I’m sharing a simple recipe for a Butter cream frosting, which I’d used to frost few of the cup cakes.
- Butter – 50 gms
- Icing Sugar – 1 cup
- Milk – 1tsp
- Vanilla Essence – A drop
How to make a simple butter cream icing
Combine butter and icing sugar, mix with a spatula initially to avoid icing sugar from flying. Once it is combined well, using an electric beater and whisk the mixture till it becomes nice and creamy. Add milk and vanilla essence, whisk further for another minute, till it becomes glossy and smooth. If you want any colour, divide the cream into batches and add edible colours of your choice. Take out a piping bag, fill in the mixture and it is about time to give wings to your creativity.
Voila, here you have those decadent sinful delights, just waiting to be gobbled!! What say you, about the balanced diet 😉
–Recipe and Images Shared by Gayathri Iyer