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Vanilla Cup Cakes

soft ,easy & quick cupcakes

Ah cupcakes !! timeless beauties

These mini cake with a smear or swirl of frosting are so quick to make and serve without all the fuss of a fork and a plate!!!

When it comes to special occasions , when the the task of making the Cake is with me , I tend to be partial towards the cupcakes than the big cake !!

couple of reasons for this -

one, I don’t have to worry about cupcakes coming out clean , specially when I use the silicone moulds , just mix & dump in !

second , the major task of icing & decorating , I love dabbling with the colours & tiny decoration stuff when making these tiny mouth full treats !!

big cakes are not only time consuming but best left to my professionals at the O !!

I hope you guys enjoy these cupcakes as much as my family and I did. They were a HUGE hit at our tea party. This is a recipe I’ve turned to time and time again because this is a never can go wrong recipe if followed well and they’re so easy to make .



1⅓ cup (200gm) all-purpose flour.

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (optional if salted  butter used)

1 large eggs, at room temperature*

1/2 cup (100g) granulated sugar

150 gms butter ( saltless or avoid adding salt )

2 teaspoon pure vanilla extract

¼ cup (120ml) hung yoghurt

all ingredients at room temperature

frosting: vanilla buttercream .

½  cup butter -room temperature

1 cup icing sugar

2 tablespoons thich cream .

2 Tablespoons Vanilla essence .

though I prefer using 1tsp of fresh vanilla extract from (scrapping)  the pod

edible colours as desired (for frosting)

Method -

Preheat the oven to 350°F (175. to 180 C ). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 20 to 24 cupcakes. Set aside.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until thoroughly combined.

In a medium bowl, whisk the granulated sugar, butter and vanilla together until combined.

add the broken egg and yoghurt & whish on medium speed till mixed .

Pour half of the dry ingredients into the wet

ingredients.add the milk . Gently whisk for a few seconds. Repeat with the remaining wet ingredients

.Stir until *just* combined; do not overmix. The batter will be thin.

Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.

Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.


using a stand mixer

whisk together the butter till light pale in colour

for about 4 to 5 minutes .

sieve the icing sugar , add in two batches to the well whisked & smooth .

add the desired colour gel /liquid  as required in small batches taking care to the consistency & brightness.

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