I have never felt to accomplished before in a lifetime after tasting my own homemade baked cupcakes. “It’s so fluffy that I could fly”, my friend quipped.
Thank goodness Vanessa was there to supervise me while I whisk the cake batter vigorously in my hot and stuffy kitchen.Without her help, I don’t think I could bake such lovelies on my own. Look, it’s embarrassing enough that I failed twice in baking a cake. My first attempt was a failure because my chocolate cake turns out crumbly. On my second attempt, the yoghurt cake was way to thick and cakey. But this time, the mini cupcakes turns out fantastic. It’s moist and fluffy after it pops right out of the oven.
( Serves 18 medium-sized cupcakes)
125 g Top Flour
125 g Butter
125g Brown Sugar
1 tsp Baking Powder
1 tsp Vanilla Essence
2 Tbsp of Milk
1. Mix softened butter with brown sugar in a mixing bowl. Here, I use a whisk and manually whisk the ingredients together. If the butter breaks into chunks, mash up the chunks with a spoon. Make sure the butter-sugar mixture is creamy and mixed evenly.
2. Add in eggs, one at a time. Upon the addition of the second egg, my cake batter looks a little too watery. But that’s fine as long as you continue to whisk the mixture well.
3. Preheat the oven to 170 degrees Celsius. You will need to let your oven run for at least 10 to 15 minutes to get the temperature set at 170 degrees Celsius.
4. Add a teaspoon of vanilla extract and 2 tablespoon of milk into the batter.
5. Add in the sifted top flour together with baking powder into the batter, portions after portions. Mix in the dry ingredients a little at a time. I had two spoonfuls of flour at a time. Continue to beat the mixture, whisk it hard with all your might til you achieve a creamy and even consistency.
6. Scoop a tablespoonful of batter to fill up the cupcake wrapper. Once all the cupcake wrappers are filled, pop them into the oven and let it bake for 15 minutes at 170 degrees.
Here’s the secret to fluffy cupcakes.
1. Whisking in quick motions helps to trap more air.
2. Whisk the cake batter til it’s creamy and has a texture similar to cream frosting like the one shown below. Don’t give up, just beat it!
3. Mix in the ingredients in small amounts at a time.
4. Ratio of butter, flour and sugar is 1:1:1.
Decorate the cupcakes with your favourite toppings or icing. Here I used the left over chocolate icing and decor from the Icing Room Christmas DIY Yule log set.
Bake for your love ones this Christmas.
It’s always heartwarming to receive gifts baked specially for you.