Vanilla Cup Cakes prepared for my daughter's class party @ Abudhabi Indian School.
Ingredients:
100 g unsalted butter, room temperature
1/2 cup granulated white sugar
2 large eggs
1 tsp vanilla essence
1 cup all purpose flour
1/2 tsp baking powder
A pinch of salt
1/4 cup Milk
Method:
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add vanilla essence and beat well.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool.
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