After a savoury bake yesterday, it is time for some sweetness. And I present you the cupcakes made by my daughter for this post. The recipe is quite simple and it is my basic vanilla cake recipe with condensed milk. Adding tutti fruity gave it a nice crunch. My daughter was thrilled when I asked her if she would like to bake. My nephew has come home for holidays and my daughter is quite close to him. so she was so happy when she could bake a treat for him.
I did all the measuring and my daughter did the mixing, filling and baking. I handled the hot cup cakes. My daughter’s friend was also there in the house and all the three kiddos had a wonderful time during baking. And they were so happy to gobble the cup cakes too. The cupcakes were over within three hours. I halved my usual recipe and got a baker’s dozen – 13 cupcakes. I should have sprinkled some tutti fruity on top of the batter for a nice look but it didn’t strike me until the cupcakes were in oven. So they look plain on top but were colourful inside. And my daughter completely forgot about the cup cakes while playing. And so it was over baked and the crust got a little crispy. But the crumb was so soft and with the crispy crust they tasted divine.
Makes 13 cupcakes
Flour/ Maida-1 cup
Baking Powder-1 tsp
Baking Soda-1/2 tsp
Condensed Milk-200 ml
Vanilla Essence-1 tsp
Apple Cider Vinegar-1/2 tsp
Tutti Fruity- 1/2 cup
Preheat oven to 180°C.
Line a muffin pan with paper liners.
In a bowl cream together condensed milk, butter and vanilla.
Mix together milk and vinegar and let it sit for 5 minutes.
In another bowl whisk together flour, baking soda, baking powder and salt.
Now add the milk and flour mixture alternately to the butter mixture and beat until all the ingredients are incorporated.
Mix a tsp of flour to the tutti fruity and mix.
Add it to the batter and fold.
Now with an ice cream scoop fill the liners to 2/3 rd.
Bake for 15-20 minutes or until a tooth pick inserted comes out clean.
Cool the cup cakes on a wire rack and serve.
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