Dec 10, 2012

Cup Cake (3rd recipe)

Cup Cake (3rd recipe). A delicious and rich cup cakes !!!

All the ingredients should be at room temperature and please use standard measuring cups and teaspoons. Please use same measuring cup to measure flour, sugar and unsalted butter. Ratio is 1: 1: 1, equal amount of flour, powdered sugar and butter.

Makes 10 -12 cup cakes


For the flour:

1/2 cup (100 ml) all purpose flour (maida) (please use fresh all purpose flour) Please use Indian standard measuring cup of 100 ml / 4 oz capacity.

½  level teaspoon baking powder

One pinch salt

Other ingredients

1/2 cup unsalted soft butter (cooking butter). Keep aside to cool for half hour. Then it will become soft (weight measurement is 50 g)

1/2 cup (100 ml) sugar, measure sugar and then make a powder

2 eggs, (net weight of 2 eggs are 100 g)

1 teaspoon honey

1 teaspoon finely grated lemon rind or orange rind (optional) Adding lemon or orange rind will make the cake rich in taste and flavorful

1 teaspoon vanilla essence

2 tablespoon milk

Extra 2 teaspoon butter ( to grease  small muffin pans)


Grease each small muffin pan with little butter  and insert 2 layers of paper cup cake cases. Keep aside.

Sieve thrice flour, baking powder, salt.

Preheat oven (OTG) at 180 *C or 350 *C.

In a big bowl, beat  soft unsalted butter (@ room temperature) until creamy with the help of an electrical beater.

Add powdered sugar and beat until creamy.

Add egg one by one and beat until smooth and creamy / light golden color (use electric beater).

Add sieved flour in batches (2 batches) and gently mix with the help of a thick tablespoon (do not use electric beater at this stage) until well blended / smooth cake mixture.

Add  1 teaspoon vanilla essence and honey and stir gently. Add grated lemon rind or orange rind (optional).

Now the cake mixture is thick in consistency. At this stage, add 2 tablespoon milk and mix gently with a thick tablespoon until all the ingredients well combined. Please do not add extra milk. If the cake batter is too thin, it won't bake properly. Gently stir well until well combined with other ingredients.

Final procedure:
Transfer this cake mixture into  each muffin pan (upto 3/4th level.  It will rise when baking). We can also use paper cup cake cases (without  small muffin pans). But the shape of the cup cake may not be perfect. 
Spread  it evenly with a flat spatula,. Arrange these muffin pan in a baking dish / tray and bake at 180 * C or 350 * F for 30 - 35 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. Keep aside to cool for half an hour.

Run a knife / skewer / needle round inside of the small muffin pan to loosen the cup cake, and then invert the pan. 

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