As a beginner in baking, this is my first trial in cake making. After lot of research and watching YouTube videos, i have made a daring attempt to try this. The result was awesome and I was super excited to try something new and see the results.
The cake tasted good except two lil mistakes that I noticed. The cupcakes had a smell of raw egg and the vanilla essence I used was lil more. The egg smell can be avoided by beating the eggs well or reducing the number of eggs used. We can use one egg instead of two. Will try it next time and upload the results. In the ingredients list, I have mentioned only one tsp of vanilla essence but in the actual recipe I have used one and half tsp.
- All purpose flour - 1 1/2 cup
- Baking powder - 1 tsp
- Baking soda - 1/2 tsp
- Salt - 1/4 tsp
- Butter - 125 gms
- Powdered sugar- 1 cup
- Egg - 2 nos.
- Vanilla essence - 1 tsp
- Milk - 3/4 cup
- Choco chips - a few
Method:
Preparing dry ingredients:
In a wide bowl add all purpose flour, baking powder, baking soda and salt. Mix well.
Sift them together and keep aside.
Preparing wet ingredients:
In another bowl add 125 gms of butter ( at room temperature) and powdered sugar.
Mix them well using an electric beater (high speed). After they get combined add the eggs (one at a time) and beat nicely.
Add vanilla essence and beat again to get a smooth texture.
Mixing of dry ingredients to wet ingredients:
Make the maida flour in to three parts and add one by one to the wet mixture by sifting them.
We can either beat it using electric beater (low speed) or mix using a spatula (cut and fold method).
After adding second portion of the flour and mixing it, add half of the milk and mix it.
After adding the third portion of the flour add remaining milk and blend it well to get a smooth flowing consistency.
Now the batter is ready for baking.
Baking process:
Preheat the oven at 180°C for ten minutes.
Place paper liners over the muffin moulds and pour the batter gently in to the cups.
Fill the cups only till three fourth, as the cakes will rise during baking.
Sprinkle Choco chips over batter on each mould.
Bake them at 180°C dor 20 to 30 minutes.
Check if the top layer has become brown and insert a tooth prick and check if it is cooked inside. If no batter is stick to the tooth prick it means that the cake has cooked well.
After baking:
Take the tray out of the oven carefully and wait for five minutes.
After five minutes take the cakes and place them on the grill rack.
Cover the cakes with a clean and dry kitchen towel for about ten to fifteen minutes. This is to make the top layer soft.
Now the yummy cupcakes are ready. Enjoy tasting them.
Store the cakes in a air tight container only after they come to room temperature.
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