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Butter Cupcakes


-2 eggs (white seperated) the largest you can find
-1 and 3/4 cup flour
-2 tsp baking powder
-1/4 tsp salt (all the above should be mixed together in a bowl)
-1/2 cup butter
-1 cup sugar
-1 tsp vanila
-1 and 1/2 tsp lemon peel
-1/2 cup milk

There are two seperated beatings required for this wonderfully delicious and moist cupcakes. =)

  1. Beat butter with only 3/4 of sugar (keep the other 1/4 for egg white.) Then add yolk, one at the time, vanilla and the lime peel. Beat on for an additional three minutes. Lower the speed and slowly add the milk and flour. Start with half dry ingredients followed by the milk and finish it off with the remainder flour mixture.
  2. Beat the egg white at high speed until soft peaks are formed, then add the remaining sugar and keep beating using a machine or hand whisk untill the egg white becomes stiff.
  3. Gently combine the stiff egg whites to the batter. Remember, not to over mix at this stage.
  4. Scoop the ready batter into beautiful and cute cupcakes holders. Bake these at 175 celcius preheated oven about 20 to 25 minutes. The cake is done when tootpick inserted comes out clean. Ice it with your favorite icing and enjoy it. 

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