Friday, 24 May 2013

Hellooo all my lovelies :D

I'm back with a new post with my favoritest recipe ever! Vanilla Cupcakes with Strawberry curd filling are the most quickest, lightest and the yummiest kinds of cupcakes. They are the best for tea time, girly slumber parties and yes, for whenever you crave a little sugar rush :)
I apologize for the lack of pictures, I tend to forget to click them whilst I'm baking :P

Makes : Exactly 6 medium sized cupcakes

Prep - 7 minutes
Baking- 25 to 30 minutes


1 cup flour (maida)
3/4th cup sugar (granular is just fine, you dont need powdered sugar specifically)
1 teaspoon baking powder
3/4th teaspoon baking soda
1/4th cup of vegetable oil/ melted butter
Salt (look at the tips section)
2 tablespoons of vanilla extract
3/4th cup Milk (boiled and cooled to room temperature)
1 tablespoon of white vinegar

 A few tips before you start: 

Sieve the flour, sugar(if you are using the powdered kind), baking powder and baking soda at least thrice.
this helps in making your cupcakes soft and fluffy.
I had used butter instead of oil and hence dint need to use salt as most of our market bought butters have salt in them. If you add more salt,, the cupcakes will taste really weird.
I would recommend butter because it makes the cupcakes moister; but if you want to use oil,, make sure you add just one pinch of salt.
Dont vigorously whisk you batter, always fold it slowly so that you donot mush out all the air that was incorporated during the sieving.


Sieve the dry ingredients together in a big mixing bowl. Add the wet ingredients in the following order, mixing it well before adding the next.
Add the butter/ oil, vanilla extract,
 milk  ( add only half the cup, keep the rest to adjust the consistency later ONLY if needed)
and then add the vinegar in the very end and mix really well so that the entire batter is without lumps. Its consistency should be sludgy and thick and not runny.
Butter your cupcake tins/ molds before filling it with batter till it is 3/4th full.
if you fill it completely, it will over flow whilst being baked.
Heat your oven to 200 degrees c. and bake your cupcakes for 25 minutes. pierce with a knife in the center and if it comes out clean, your cupcakes are cooked.
I wait upto around 27 minutes so that my cupcakes have that golden - ish top, which gives it a very pretty look.
Take it out of the oven and let it cool.

While it cools, make your strawberry curd! :)

Time needed:
15 minutes to cook
and 20 minutes to cool.
1/2 cup strawberry preserve
1/4th cup of whole milk cream

Because it isnt strawberry season, I decided to use the strawberry preserve available in the market. On the plus side, it is a great shortcut and saves a ton of time :D


In a non stick pan, heat the preserve on a low flame till most of its water evaporates.
Please dont heat it on a high flame as it will just caramelize the strawberries and spoil its taste.
Once it is sufficiently thick, slowly add the whole cream, continuously stirring it. once you have stirred all the cream in, take it off the gas and let it cool

P.s: If you preserve has huge chunks of strawberry, try chopping it into little bits before reducing it.

Once the curd is cool, either slather it atop your cupcakes or pipe it and make it look fancy :D Also, you can scoop out a bit of the cupcakes center out and fill it with the curd :)

Till next time,


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