Am back in Bahrain :) Hope you are doing great!!
We reached Bahrain a few weeks ago. I was a bit lazy that’s why you didn’t see any new post here ;). Anyways, we had a good time back home. Thank you for your wishes and also for dropping in and trying out the recipes, thanks again :) Hope I’ve replied to all your queries, if in case I’ve missed out any, please do buzz me again.
My usual cooking is not yet in full swing (I dont find making thorans and mezhukkuperattis all that exciting ;) ), after having been pampered royally at home I am not yet in the mood of cooking. However the baking is picking up speed :).
Now this post is there in my drafts for a long long time…This is the first ever cupcake/muffins I’ve tried. I dont know why I didn’t post it till now. As I always say, better late than never :). This is a very basic recipe, the usual simple & easy stuff.
Here is the recipe:
- Butter – 125 gm (room temp)
Powdered sugar – 125 gm
- Eggs – 2 (room temp)
- All purpose flour (maida) – 125 gm
Baking powder – 1 1/4 tsp
- Milk – 2 tbsp (optional)
- Vanilla essence – 1/2 tsp
Preheat oven to 180 C, 10 minutes before baking. Sift together flour & baking powder. Beat well the butter & sugar till its creamy & light in colour. Add eggs, sifted flour and vanilla essence. Beat it for 2-3 minutes till all the ingredients are combined well. If the batter tends to be very thick, add milk and mix well. Spoon the batter to greased muffin tin/paper cups. Bake in the preheated oven for 20-25 minutes.
Let it cool completely. Store in an airtight container.
Notes: You can store it at room temp for 3-4 days. You will get 12 standard size muffins with the above qty.
Check out other muffin recipes too:
Recipe source: Vanitha Magazine