Vanilla Cupcakes
Ingredients:
Unsalted Butter- 135gms
Castor sugar -150gms
Eggs-2
Vanilla extract -1tbsp
Cake flour -120gms
Baking powder-1/2tsp+1/8th tsp
Salt-1/4tsp
Milk- 100 ml
Procedure:
Pre heat Owen to 180C for 10 -15 mins
Weigh out all the ingredients properly using weighing scale, sieve all
the dry ingredients into a single bowl
Cream the butter until smooth
Add sugar to the butter and whip until soft and creamy
Add one egg at a time and slowly whip into the butter sugar mixture
Sieve the dry ingredients into the egg mixture alternatively with milk,
ending with dry ingredients
Do not whip too much
Prepare your baking pans ahead of time before starting by lining with
baking paper
Transfer the batter into pans by measuring equally into each pan
Bake in the Owen for 20-30 mins at 180c
After taking out let it cool on the cooling rack until it comes to room
temperature before frosting
Vanilla Butter cream
Ingredients:
Unsalted Butter -100gms
Icing sugar-200-220gms
Milk- 2-3 tbsp
Salt -pinch
Vanilla extract -1-2 tsp
Procedure:
Take room temperature butter and whip it until it becomes soft , add
the vanilla extract or any essence and whip it until becomes pale colour
Now sieve the icing sugar and incorporate the icing sugar along with
salt into the whipped butter until fully combined
Add the milk according to your required consistency
Now once everything is mixed, mix on high speed, until the cream
becomes super soft and fluffy.
Take into the piping bag and pipe them on to the cupcakes
Important points
Conversions
1cup =250ml( general )
1 cup flour is 150gms
1cup butter is 230gms
1 cup sugar is 225gms
1cup heavy cream is 235ml
1 cup icing sugar is 160gms
1cup cocoa is 112gms
1tsp is 5gm
1tbsp is 15gms
Egg substitutes:
Flax seed gel – 1tbsp gfp+ 3tbsp water
Chia seed gel – t tbsp chia seed powder + 1/3 cup water
Agar agar – 1tbsp+ 1 tbsp water
For 1 egg 4tbsp Condensed milk
For 1 egg 1/4 cup yoghurt
Eggless vanilla cupcakes
Ingredients:
Castor sugar-3/4th cup
Yogurt -1 cup
Melted butter or oil- 1/2cup
Cake flour -11/4 cup
Baking powder-11/8tsp
Baking soda- 1/2tsp
Salt- 1/4tsp
Vanilla extract – 2tsp
Milk-2tbsp
Procedure:
Pre heat Owen to 180C for 10 -15 mins
Weigh out all the ingredients properly using weighing scale, sieve all
the dry ingredients into a single bowl
In a clean bowl whip sugar and yogurt until smooth and sugar is
completely dissolved
Now add oil or melted butter to the above mixture and whip it to form
an emulsion
Sieve all the dry ingredients and keep it aside
Now add this dry ingredients to wet ingredients and gently combine
well, do not over mix
Add milk if the consistency is too thick
Now transfer the cake batter into the prepared cupcake pan and bake
at about 180C for 15-20 mins
Do not over bake
