by vrunda naik
Added to 1 cookbook
This recipe has been viewed 6947 times
Vanilla cupcake is not only easy but also tasty. Do try your hand on these.
- In a large mixing bowl combine the butter with 4 cups of sugar, milk and the vanilla extract and beat with an electric beater on medium speed till smooth and fluffy.
- Gradually add the remaining 2 cups of sugar, 1 cup at a time and keep beating till it is thick and of spreading consistency.
- Add more sugar depending on your taste and preference.
- Store the icing in an air tight container and keep aside.
- Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. Keep aside.
- 2.In a small bowl, combine the self rising and all purpose flour and keep aside.
- 3.In a large bowl, on the medium speed of an electric beater, cream the butter until smooth. Add the sugar gradually and beat until fluffy, for about 3 minutes.
- 4.Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the
- 5.Carefully spoon the batter into the prepared cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes in a pre- heated oven at 180 º C or until a cake tester inserted into the center of the cupcake comes out clean.
- 6.Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- Put the prepared cupcakes on a dry plate and place the frosting on top and serve.
- Do not store the icing in the refrigerator as that will make it set.It will stay fresh upto 3 days in room temperature.
This recipe was contributed by vrunda naik on 09 Mar 2011
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