Wednesday 26 January 2011

Vanilla/Chocolate cupcakes







These cupcakes are sweet and buttery & can be used as a basic recipe with any frosting like fresh strawberry frosting, chocolate or vanilla frosting. You can use this recipe to create fun monster cupcakes for Halloween too. I don't remember the source of the recipe as I've been baking this for so long; and was quite a bit over confident while baking too that I didn't check the exact measurement in the recipe & did mistake for vanilla cupcakes. I used more butter that it turned a bit crispy on the top; but it was fine...the inner texture was okay & the taste was awesome. You can try the chocolate cupcakes with the same recipe; just reduce the flour to 1 1/4 cup & add 1/2 cup of cocoa powder.  





Ingredients:


For Vanilla Cupcakes:


Butter 8 tbsp (room temperature) / 113g
1 3/4 cup flour
2 tsp baking powder
1/2 tsp salt

3/4cup sugar
2 large eggs ( room temperature)
1 tsp vanilla
1/2 cup whole milk
 


Method:
Preheat oven at 170 C


Sift together flour, cocoa powder,bking powder, & salt.

With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy ,about 4 minutes. 

Mix in the eggs, one at a time, scraping down sides of bowl as needed, until well blended. 

Mix in vanilla.Add flour mixture in three batches, alternating with milk in two batches, beating until combined after each.

 Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 15-20 minutes. Let cool in tins on wire racks.




For chocolate Cupcakes:

Reduce flour by 1/2 cup & add 1/2 cup cocoa powder.

That is; Flour 1 1/4 cup & Cocoa powder 1/2 cup. Rest all ingredients & procedures r the same



9 comments:

  1. Scrumptious cake, looks so yummy. Thank you for linking with Any One Can Cook :)

    ReplyDelete
  2. ooh... love the cupcakes... :) feel like popping them into mouth :)

    ReplyDelete
  3. looks very tempting dear....

    ReplyDelete
  4. yummy looking cup cakes.......ur pics r also very nice.........how many cup cakes will we get in this qty?????????/

    ReplyDelete
  5. both cup cakes are yummy ooking gr8

    ReplyDelete
  6. Yumm, such a cute looking vanilla & chocolate cupcakes,feel like grabbing.

    ReplyDelete
  7. thnks everyone....@cook frm doha...we'll get abt 24 to 27; depends upon hw we fill the cup. I filled more, so got 24 cupcakes..

    ReplyDelete
  8. You have a whole lot and yummlicious variety of recipes here... Following you :)
    http://krithiskitchen.blogspot.com

    ReplyDelete
[Reply]

Wednesday 26 January 2011

Vanilla/Chocolate cupcakes







These cupcakes are sweet and buttery & can be used as a basic recipe with any frosting like fresh strawberry frosting, chocolate or vanilla frosting. You can use this recipe to create fun monster cupcakes for Halloween too. I don't remember the source of the recipe as I've been baking this for so long; and was quite a bit over confident while baking too that I didn't check the exact measurement in the recipe & did mistake for vanilla cupcakes. I used more butter that it turned a bit crispy on the top; but it was fine...the inner texture was okay & the taste was awesome. You can try the chocolate cupcakes with the same recipe; just reduce the flour to 1 1/4 cup & add 1/2 cup of cocoa powder.  





Ingredients:


For Vanilla Cupcakes:


Butter 8 tbsp (room temperature) / 113g
1 3/4 cup flour
2 tsp baking powder
1/2 tsp salt

3/4cup sugar
2 large eggs ( room temperature)
1 tsp vanilla
1/2 cup whole milk
 


Method:
Preheat oven at 170 C


Sift together flour, cocoa powder,bking powder, & salt.

With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy ,about 4 minutes. 

Mix in the eggs, one at a time, scraping down sides of bowl as needed, until well blended. 

Mix in vanilla.Add flour mixture in three batches, alternating with milk in two batches, beating until combined after each.

 Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 15-20 minutes. Let cool in tins on wire racks.




For chocolate Cupcakes:

Reduce flour by 1/2 cup & add 1/2 cup cocoa powder.

That is; Flour 1 1/4 cup & Cocoa powder 1/2 cup. Rest all ingredients & procedures r the same



9 comments:

  1. Scrumptious cake, looks so yummy. Thank you for linking with Any One Can Cook :)

    ReplyDelete
  2. ooh... love the cupcakes... :) feel like popping them into mouth :)

    ReplyDelete
  3. looks very tempting dear....

    ReplyDelete
  4. yummy looking cup cakes.......ur pics r also very nice.........how many cup cakes will we get in this qty?????????/

    ReplyDelete
  5. both cup cakes are yummy ooking gr8

    ReplyDelete
  6. Yumm, such a cute looking vanilla & chocolate cupcakes,feel like grabbing.

    ReplyDelete
  7. thnks everyone....@cook frm doha...we'll get abt 24 to 27; depends upon hw we fill the cup. I filled more, so got 24 cupcakes..

    ReplyDelete
  8. You have a whole lot and yummlicious variety of recipes here... Following you :)
    http://krithiskitchen.blogspot.com

    ReplyDelete