I AM STELLA FROM SRI LANKA
These cupcakes are really delicious and cute. Try this recipe.
In a medium-sized bowl sift together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Add the vanilla and beat until combined.
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.)
Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. Use a piping bag with a star nozzle if you have one.
Serve and enjoy.
These cupcakes are really delicious and cute. Try this recipe.
- 1-⅔ cup All-purpose Flour
- ¼ teaspoons Baking Powder
- ¼ teaspoons Salt
- 6 Tablespoons Butter
- ⅔ cups White Sugar
- 3 whole Egg Yolks
- 1 teaspoon Vanilla
- ½ cups Milk
- 1 container Buttercream Frosting, 16 Ounce Tub, Or Your Favorite Recipe
Preparation
Preheat oven to 175 C. In a medium-sized bowl sift together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Add the vanilla and beat until combined.
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.)
Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. Use a piping bag with a star nozzle if you have one.
Serve and enjoy.
hii i am a university student and im trying to carry a business of selling cup cakes in the university.but i often find my cup cakes height decrease,please tell me what can be the causes for this?and what is the difference between flour and all purpose flour?
ReplyDeleteAll purpose flour is the standard flour for home baking, but a glance down a well equipped grocery store baking aisle is enough to tell you that there are many other types of flour available for baking.
ReplyDeleteCake flour is one of them and, if you like to bake, it should be a staple in your kitchen. Cake flour is a low protein flour that is made from soft winter wheat. It has a protein content of about 8% and is usually bleached, which gives it a very fine texture and a very light color. Because it has such a fine texture, cake flour should be sifted before incorporating it into a recipe to prevent clumping.