September is a special month for me.. My hubby's birthday is coming & I want to bake a perfect cake for him.Last year I baked a eggless cake and that came out well. Thank god.
I have tried many eggless cakes but most of them are just flops.I was looking for fool proof recipe & came along this with help of my cousin. The recipe was posted in food network & I followed all the steps as mentioned in it.
This is a simple vanilla cupcake recipe yields about 10 cupcakes. The recipe didn't ask for baking soda but I just couldn't hold with out adding as they say old habits won't go so easily :)
I'm not a fan of frosting still tried this strawberry frosting recipe from food network.I'm kind of worried about all the calories in them :)
Go thru my recipe and have a virtual treat of them.
11/2 cups of all purpose flour
11/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup sugar
2 Large eggs @ room temperature
3/4 cup unsalted butter melted
1/2 cup milk ( Used 2% fat milk)
2 tsp vanilla extract
1/2 cup butter @ room temp
4 cups Icing sugar
1/4 cup milk ( Used 2% fat milk)
2 tbs strawberries jam
Preheat oven @ 350 degrees F.
Sift all purpose flour & mix baking powder,baking soda,all purpose flour & salt together in a bowl.
In another bowl beat eggs & sugar together till the sugar has dissolved.Then add melted butter & Vanilla one after another to the same bowl & keep mixing it with a hand mixer.
Mix the dry & wet ingredients along with milk.Once the batter is ready set the muffin tin with cupcake sheets and divide the batter equally in them.
Place cakes in oven and bake them @ 350 degrees F for 20mins or till the stick comes out clean. ( I used a tooth pik)
Once they are done cool them on a rack.
In a bowl take butter & mix it smooth. Then add sugar to the bowl along with milk and strawberry jam.
Mix it till it comes out smooth & creamy.
Frost once the cakes cool down. They are soft & puffy.
1. The sugar in the cake was just enough sweet. So if you love sweet you can the sugar in cake.
2. Replace butter with olive oil Or use half butter & half olive oil.