GIVE A CUPCAKE, GET A SMILE! =)

Like I promised, I did make something to put my new piping bags, icing nozzles and cupcake liners to good use (okay, best! Cupcakes are always the best use of cupcake liners :P)! Which gets me to present to you… *drum rolls*

…these amazing vanilla cupcakes topped with fresh strawberries and whipped non-dairy cream. Don’t they look all luscious and mouth watering? Why not make strawberries a delicious part of every dessert when they are in season and as beautiful as ever?

The cupcakes are soft and fluffy as they should be. And they are moist too because I made them with oil, and not butter. To tell you why, I have this preference that certain cakes should be made with oil only, especially when you want your frosting to be the king. Oil keeps the cakes moist and soft, and doesn’t make the cake hard in winter, as butter might do.

The classic vanilla cupcake is like a springboard which you can slather with a myriad of toppings- butter cream, whipped cream, non-dairy toppings like Rich’s, Nutella etc etc. To keep it simple, just have it with simple old chocolate syrup (is that allowed?), jam or devour it plain. It’s so flavorful already. In this recipe, I used Rich’s non dairy topping to frost my cupcakes- sweet, light and mixer-blade lickin’ good! :P

 

I made a single batch at my place, carried to my grandparents’ where I frosted them. I took the pictures on the terrace (yes, natural light!). 

My cousins were way to eager to have these and they disappeared within minutes in front of my eyes. I felt so… umm, flattered! Everybody loved them!

Make these pretty, easy-peasy cupcakes to get some love and appreciation from your family. And remember to pat yourself on the back when you are pleased by the treats you magically churn out in a single bowl and without an electric mixer! Have a great day ahead.

Love,

Kavya 

Makes approx 12 cupcakes

Recipe minimally adapted from my favourite bake blog by the best blogger ever!

 

Ingredients-

1 and 2/3 cups all purpose flour or maida

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1/3 cup vegetable oil

¾-1 cup sugar (I used ¾ and was comfortable with the sweetness, use 1 cup if you like your cupcakes sweeter)

1 large egg

¼ cup yogurt

¾ cup milk

1.5 tsp vanilla extract

Method-

1.  Pre-heat oven to 180 degrees Celsius. Line a cupcake pan with liners.

2. Sieve the flour, baking powder, baking soda and salt together.

3. Whisk the oil and sugar in a large bowl until combined and add in the egg. Whisk to incorporate nicely.

4. Add the yogurt, milk and vanilla. Whisk to mix all the wet ingredients properly.

5. Slowly and gently, add the dry ingredients and mix with a spatula. DO NOT mix vigorously.

6. Pour the batter into the liners up to two-thirds full.

7. Bake for 18-22 minutes in the middle rack of the oven. Mine were done in about 20 minutes.

8. Let them cool in the tray for a while and then completely on a wire rack.

9. Frost with your choice of frosting and fruits. There are precisely a thousand ways to do that! :P

Bon appetito! :)