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| Chocolate Cupcake with butter cream icing |
PREPARATION TIME: 10 minutes
COOKING TIME: 15 -20 minutes
SERVING: 15 cupcakes
INGREDIENTS:
- Maida / All purpose flour- 1 cup
- Cocoa powder- 4 tbsp
- Unsalted Butter- 1/2 cup + 2 tbsp (room temperature)
- Powdered sugar- 1 cup + 3 tbsp
- Baking powder- 1/2 tsp
- Eggs- 3 (room temperature)
- Warm milk- 1/3 cup
- Vanilla essence- 1/2 tsp
- Salt- a pinch
METHOD:
- Seive flour, cocoa, salt and baking powder thrice.
- Preheat the oven for 10 minutes at 180 degree centigrade.
- Take a clean bowl and cream butter and sugar till light and fluffy.
- Take another clean bowl and beat eggs with vanilla essence to stiff froth.
- Now add beaten eggs to the creamed mixture little by little
- Now fold in flour into this mixture. While folding take a small cup of flour and sprinkle it then fold it with spatula. Then add another cup of flour and sprinkle it and do same. Do not add all the flour at a time.
- While folding add milk little at a time and fold the mixture.
- Fold the mixture till you get dropping consistency. It should fall off easily from spatula.
- Now pour the mixture into muffin cup and bake at 180 degree centigrade for 15-20 minutes.
Ingredients for Butter Cream Icing:
- Icing sugar- 1 and 1/2 cup
- Unsalted butter- 3/4 cup
- Vanilla essence- 1tsp
Method:
- Mix all the 3 ingredients and combine and beat till light and fluffy.
- Use piping bag and decorate your cupcakes.
NOTE:
- Seiving is very important. Seive the mixture 3 times for cupcakes/cakes. It makes the cake very lighter.
- Beat egg always with the essence.
- Butter and sugar should be beaten very well
- While pouring the mixture into muffin cup, fill it half or 3/4. Don't fill it to the brim.
- After filling the piping bag with icing massage it very well with hand. By doing this your icing will not break.
- Decorate your cupcakes when it is cooled completely. Do not put icing on hot cupcakes. If you will put icing on hot cupcakes your icing will melt.
