Finally I baked cup cakes after a very long time. My son's been pestering me for quite some time now.. (read months!!!) and some of my friends has also been sending me messages to post a cake recipe soon. So here comes a very easy tea cake recipe...
Makes 24 cup cakes
All Purpose flour: 200 gm
Powdered Sugar: 200 gm
Eggs: 200 gm (yes, you have to weigh your eggs)
Butter: 200 gm
Baking powder: 2 tsp (6 gms)
Salt: 1/2 tsp
Vanilla essence: 1 tsp
Milk: 1/5 cup
Sift the Flour, baking powder and salt and keep aside
Separate egg yolks and white and beat the whites in a clean and dry bowl until stiff.
If you look at the picture, you can see, the mixture is holding its shape and not falling from the spoon. At this stage, stop beating the whites and keep it aside.
Cream the butter and sugar until light and fluffy.
Add the yolks one by one and beat properly till everything is mixed well.
Now, stop using your hand mixie or stand mixer coz the next step is adding of the flour and you should only fold in your flour.
Carefully fold in the flour.
Dissolve the vanilla essence in 1/5 cup of milk and add to the batter.
Now fold in the egg whites.
Drop by tablespoon to the muffin tray lined with the cupcake papers.
Bake in a preheated oven at 180C till done (should take 15-20 minutes)
Insert a toothpick, if it comes out clean, the cake is done.
Lift the cupcakes from the tray and allow to cool on a wire rack.
If you feel it will last for more than a day, store it in airtight containers.