Cupcakes are an obvious favourite. Finished in 2-3 bites, with the sweet colourful buttercream frosting and no hassle of cutting slices – they work best in any celebration.

I use my tried and tested vanilla cake recipes and fill up my mini-muffin tray to get cupcakes. I generally like them with choc chips that are easily available in any store. You also get these pretty paper liners for cupcakes that lifts these cupcakes up.

I am modifying and using my marble cake recipe here with a 12-mini muffin tray.

Ingredients –

Maida/All purpose flour – 150 gms
Unsalted butter (room temp) – 85 gms
Caster sugar – 125 gms
Eggs (room temp) – 1 large egg
Baking powder – 1 tsp
Baking soda – 1/4 tsp
Salt – 1/4 tsp
Chocochips – 50 gms
Vanilla essence – 1 tsp
Yoghurt (room temp)- 3 tablespoon
Milk (room temp)- 1/4 cup

Process –

1. Preheat the oven to 180 degrees C.
2. Line the muffin tray with paper liners (or you can grease the tray with butter).
3. Sift flour, baking powder, baking soda, salt together in a bowl and keep it separate.
4. In a big bowl, beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 3-5 minutes). Add in egg, vanilla essence, yoghurt and mix well. 5. Alternatively, add milk and flour mixture and keep mixing lightly till you have a consistent batter with no lumps. Make sure you don’t over-beat it.
5. Fill the muffin tray only half the height to ensure the cakes don’t spill out when baking (I use the ice-cream scoop for quicker and easier filling).
6. Bake for about 18-20 minutes or till a toothpick comes out clean. Make sure you don’t overbake the cupcakes as they can become crumbly.
7. Remove from oven and let them cool before you can put your icing.

You can find the Buttercream Frosting Recipe HERE.