Spongy vanilla cupcake

                            SPONGY FLUFFY SOFT VANILLA CUPCAKE

INGREDIENTS

• 1   cup  –  maida /APF .
• ¾  cup  – Sugar. [powder it ]
• 2  –  fresh Eggs at room tempt . [ Egg can be replaced with milkmaid or curd]
• ½  cup  –  Milk. [room tempt ]
• ½  cup –  Oil (any  oil without odourless and colourless /even olive oil will do ) Instead  of oil u can use butter 150 gms.
• 1 ½ tsp –  Vanilla essence.
• 1 tsp –  Baking powder .

PREPARATION

1. Preheat the oven   at 180* c
2. Sieve maida with baking powder 2 – 3 times
3. Grease and dust cupcake moulds.

METHOD

Beat the eggs well with an electric hand mixer till it doubles in volume and becomes light and fluffy .

Then add sugar and beat until the mixture is creamy, now add milk + oil and Vanilla essence and mix well.

Add maida and mix it using the cut and fold method. [ neverbeat the batter once the flour is added ]

Pour the batter [2 tbsp ] in the greased moulds.

Pop the moulds in the preheated oven .

Bake it in pre heated oven at 180 * for about 15 – 20  minutes or until a toothpick inserted in the center of the cake comes out clean. [Check after 12 minutes.]

Remove the cupcakes from the oven, leave it to cool. [5 – 10 mins]

Loosen it from the sides .

Your cupcake is ready to serve .

Either you can serve it plain or top it with icing or chocolate sauce.

for more tips on baking /eggless cake recipes  /cooker baking /kadai baking etc refer here – BAKING TIPS

NOTES 

1. Once the batter is ready immediately bake it .
2. No overbeating of batter .
3. You can use saffola /sundrop oil or any oil without smell .

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