Vanilla Cupcake

              The weather is not lately as much torturing. The grueling cold has subsided a bit and it is more or less tolerable. So the kids enjoyed the outing for our weekend purchase like never before. The younger one was cooing and bubbling in his pram and the elder one was a packet full of energy. For him our purchase outing to our favorite supermarket is more enjoyable than going to the park. He loves the car trolley in the super market. For him it’s not just a shopping hike but a ride across the whole supermarket in his trolley car, crisscrossing across the array of goods and goodies.

            So it was not a wonder the boys were still up and chatty when we reached home late at night while Mr. KB was literally sleeping on his feet. On reaching home my elder sons first demand was, “ I want cup cake n I wanna have it right now” Phew! He is three now and I was a fool to think the ‘terrible two’ stage is over.. but nay, the tantrums has only begun. When he says,“I WANT IT ”, I guess it’s an order. It took too much persuasions and promises to make him understand that it is already late for bed and will make him cup cakes the first thing in the morning. And the boys were finally asleep at twelve O’ clock. Ah! I only remember my head touching the pillow and I was fast asleep. So to keep the promise I baked these cup cakes the very next day.

Vanilla Cupcake Recipe

Things you need:

100g  unsalted butter, at room temperature
2/3 cup granulated white sugar
3 large eggs
1 tsp vanilla extract
zest of 1 large lemon
1 1/2 cups (195g) all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk (60ml)
For the frosting:
Dream whip powder -  50g
Cold milk                 -  125 ml

Method:

• Preheat the oven to 350 degree F (177 degree C) and line 12 muffin cups with paper liners
• Separate the eggs into yolks and whites and keep aside.
• In a separate bowl, sift together the flour, baking powder and salt. Sift atleast three times to aerate it.
• With an electric whisk, beat the butter and half of the sugar until light and fluffy. Add the egg yolks little by little and beat well. Beat in the vanilla extract and lemon zest
• With the mixer on low speed alternately add the flour mixture and milk in three additions, begining and ending with flour. Scrape down the sides of the bowl as needed with a rubber spatula.
• Now beat the egg whites in a separate bowl with the remaining sugar until white and peeks appear
• Fold it gently into the cake mixture with a rubber spatula or metal spoon.
• Fill the muffin cups with the batter upto 3/4th hieght. Bake for 18 to 20 minutes or until a tooth pick inserted at the centre comes out batter free.

Frosting:

Whip the powder and milk at high speed for 5 to 10 minutes untill stiff peaks appear. Fill it in an icing bag with star shaped nozzle. Squeese it over the cupcakes to form swirls or any shape you like. Refrigerate covered before serving. Enjoy!