Vanilla cupcakes are my favorite ones. After many trials and errors I can say this recipe is a sure shot success. Cupcakes will be perfectly soft, moist and spongy.
Ingredients:
(For Cake)
Maida/ All
purpose flour - 1 and 1/2 cups (225 gms)
Thick Curd/ Dahi
- 1 cup (250 ml)
Castor Sugar -
3/4 cup (200 gms)
Baking soda -
1/2 tsp
Baking powder -
1 and 1/4 tsp
Cooking oil -
1/2 cup (125 ml)
Vanilla essence
- 1 and 1/2 tsp
(For
frosting)
250g unsalted butter,
softened
1 teaspoon
vanilla extract
600g icing sugar
2 tablespoons
milk
Food colour
(optional)
Edible
decorating balls
Method:
Preheat
oven to 180 deg C for 10mins and line
cupcake moulds with paper (i made 12 cupcake).
Sieve maida
twice and keep aside. Cream
sugar and curd until sugar completely dissolves. Add baking powder, baking soda
to the creamed mixture and mix well.
Leave
aside for 5 minutes and you can
see the bubbles appearing. Now add vanilla essence, cooking oil and mix well.
Next,
slowly add maida in portions at a time and blend with above ingredients. Beat well with a whisk until creamy and thick.
Bake in preheated oven at 180 degree C for 20 mins, till a fork inserted into the centre of the cake comes out
clean. Allow them to cool down
for 10mins,
In mean time, In a large bowl,
cream together the butter and vanilla. Blend in the sugar, little portion
at a time, beating well after each addition. Beat in the milk, food color and continue
mixing until light and fluffy. Keep icing covered until ready to decorate.
