Vanilla Cupcakes

My all time favourite and failproof baking desire-vanilla cupcakes! they are so light and moist that you could easily gobble down more than a couple! :D

I usually make vanilla cupcakes with lemon zest. One could add changes and incorporate some blueberry jam into them or orange zest for a tangy flavour! :)

You could top them with some chocolate icing or plain white vanilla icing or coloured, patterned vanilla icing :)

serve them using interesting paper moulds( available at Home Centre, Lifestyle) and do the icing with the all time favourite 1M milton tip for the "star" effect     ( also available at Home Centre, Lifestyle)

Vanilla Cupcakes

ingredients:

 unsalted butter, room temperature : 1/2 cup (113 grams)

 granulated white sugar : 2/3 cup (130 grams)

 eggs : 3 large

 vanilla essence : 1 teaspoon

Zest of 1 large lemon 

all purpose flour (maida ) : 1 1/2 cups (195 grams) 

 baking powder : 1 1/2 teaspoons

salt : 1/4 teaspoon 

 milk : 1/4 cup (60 ml)

Vanilla Cupcakes:

Method:

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In a bowl, beat the butter and sugar until light and fluffy.Beat the butter till it turns white( one could use salted butter also, just be aware to skip addition of salt).Add the eggs, one at a time, beating well after each addition. Beat in the vanilla essence.

In a separate bowl, whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

Evenly fill the muffin cups with the batter and bake for about 17 -20 minutesor just until set and a toothpick inserted into a cupcake comes out clean.

TIP: Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry. 

for vanilla frosting:

egg whites: 3

icing sugar : 4 cups

vanilla essence: 1 tsp

beat the egg whites and vanilla essence on low speed until light and fluffy. then combine the icing sugar a little at a time. having added all the sugar, beat on high speed for 5-7 minutes. White icing is ready. You could use plain white icing or add food colours to make them more appealing!

Tip: do not start beating the egg whites initially at high speed. start with low speed and move on to high speed towards the end.

for chocolate icing:

 unsweetened chocolate, coarsely chopped :120 grams

unsalted butter, room temperature : 2/3 cup (150 grams) 

 icing sugar : 1 1/3 cups (160 grams) 

1 1/2 teaspoons vanilla extract

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In a bowl beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).