Vanilla cup cakes

Name: Vanilla cup cakes
Cuisine: Indian
Ingredients: 1 Cup Plain flour (aka all-purpose flour); 2 Eggs; As needed Sugar; as needed Milk; as needed Butter; As needed Oil; as required Vanilla extract; as required Baking powder; as required Salt

Rajat Agarwal @rajat2801

#cookingwithpalak

Rajat Agarwal @rajat2801

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Ingredients

1 CupPlain flour (aka all-purpose flour)
2Eggs
As neededSugar
as neededMilk
as neededButter
As neededOil
as requiredVanilla extract
as requiredBaking powder
as requiredSalt

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Steps

1

Beat eggs until fluffy Use a handheld beater instead of a stand mixer
2

Whip the eggs and sugar – Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it changes from yellow to white, and tripled in volume
3

Whisk together the flour, baking powder and salt.
4

Gradually add the flour mixture into the egg mixture in 3 lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated
5

Whisk together some batter with hot milk
6

Melt butter and heat milk – use a microwave or stove to heat milk with the butter until it melts.
7

Mix some batter into hot milk (tempering)
8

Slowly pour milk mixture back into whipped eggs over 15 seconds while beating on the lowest speed. Scrape down sides of bowl, then mix for 10 seconds – the batter should now be smooth;
9

Fill cupcake liners with batter – I find the easiest way to do this is with an ice cream scoop with a lever. The standard size is 1/4 cup which is actually the perfect quantity for cupcakes!
10

Bake 22 minutes until golden and a toothpick inserted into the centre comes out clean.
11

Remove after 2 minutes – Rest for just 2 minutes to let them cool slightly, then get them out of the muffin tin asap otherwise they will continue cooking and may overcook.
12

Ready to serve your cupcakes