Thursday, April 21, 2011

Its cup cake time!

I love cup-cakes! Most of us do. My reasons are, firstly the toppings and the moist cake is just wonderful. They come in small packages hence perfect in terms of serving. I lose track of how many slices I eat when I bake a regular cake. Cup cakes are easy to keep track of.
So this week I set out to bake my first ever cupcakes from scratch. So simple yet so good.

The recipe I followed is here.

I substituted almond milk with normal cow's milk and vinegar with lime juice. Only changes which I could make to improve the cakes would be add more cocoa powder. The almond flavor I used left a weird taste. I think I grabbed an artificial flavor. I cannot stand artificial flavors and the taste they leave behind in my mouth. Next time I should go pick some real flavors!

Anyways here is my recipe again.

Chocolate cupcakes with Almond Buttercream
Milk 1 cup
Sugar 1.25 cup
Canola oil 1/3cup
Lime 1tbsp
Pure vanilla extract 1tbsp
Pure almond extract 1/2tsp
Unbleached all-purpose flour 1.5cups
Cocoa powder 1/3cup
Baking soda1tsp
Salt 1tsp


1. Pre-heat the oven to 350F, prepare the baking pan with liners
2. Mix milk,oil,sugar, lime juice, vanilla and almond extract and blend it in a electric mixer for 1-2 minutes
3. Mix the cocoa powder, flour, baking soda and salt.
4. Add the wet ingredients and mix well. 5. Fill the cupcake pan with batter and bake for 20-22 minutes.

Almond Buttercream


Butter 1/2 cup (one stick)
Confectioners Sugar 3 cups
Almond extract
Milk 1-2tbsp
Salt 1/2tsp

In a electric mixer mix together all the ingredients except the sugar until smooth. Slowly add the sugar and keep mixing. Add Milk to get the desired consistency.

Let the cupcakes cool and pipe the buttercream over them. Enjoy!


avanti said...


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