Cup Cakes

Basic Cup Cake (plain ) Recipe
Ingredients

Butter - 150 gm

Sugar - 150 gm
All Purpose Flour - 250 gm (Sieved)
Eggs - 4
Vanilla Essence - 2 tsp
Baking Powder - 1 tsp

Preparation

Cream the butter and sugar, then add the eggs one by one.

Mix the flour with the baking power and gradually add the butter/sugar/egg mixture,stirring constantly.


Add Vanilla Essence

Place the Cupcake cases into the preheated Cup Cake Maker and fill the cases with sough (Only Half-way,as the sough tends to rise a lot)

Bake Until browned ad desired. Remove cupcakes and allow to cool.

For the Chocolate Cup Cake

Add 3 tbs  baking coco powder to the 1 cup dough.


For the Mixed Fruit Cup Cake


1.Soaked Mixed Fruit in (Rum or Wine) - 3 tbs
2.Caramelized Sugar - 2tbs


Add the 1 and 2 ingredients to the 1 cup dough

For the Mango Cup Cake

Add 1/2 cup of Mango juice and 3 drops of green colour to the 1 cup Dough

Vanilla Icing

Ingredients 


Butter - 60 gm
Icing sugar  - 3 cups (sifted)
Milk - 2 tbsp
Vanilla Essence - 1 tsp
Salt - a dash

Preparation


Whip butter in an electric mixer on mediu speed for about 8 min or until it becomes creamy

Pour in rest of the ingredients and continue blending them on low speed for a minute,then change the speed and keep mixing for another 6 minutes or until the mixture becomes light and fluffy.( You can add different colors)

Spread it on any cake of your choice .

Red Velvet Cup Cake

Ingredients


All Purpose Flour - 2 1/2 cups
Sugar - 2 cups
Baking Cocoa (powdered) - 1/2 cup
Baking Power - 1tsp
Salt - 1/4 tsp
Butter - 200 gm ( at room Temp )
Eggs - 5
Buttermilk - 1 cup
Vanilla Essence - 1tsp
Red Food Coloring - 1 tsp


Preparation

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times. 

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg. 

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Or you can use Cup Cake Maker.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.

NOTE:  If you don't happen to have buttermilk on hand you can try this simple substitution.  Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup.  Fill with milk to 1 cup.  Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Vanilla Icing : http://smartmaa.blogspot.com/2012/07/vanilla-icing.html