Husband : I was hungry so I ate I one of those cupcakes you had baked for the kids. It was good. So I had 1 more. Then 1 more!!
Total count : 3!!
To be done ahead:
Method:
And the best part is they are very easy to make!!
When I made it , the first time, they came out so yummy, I was forced to make another batch for the kids to take to school. But it was so easy, I did not mind at all!
When I made it , the first time, they came out so yummy, I was forced to make another batch for the kids to take to school. But it was so easy, I did not mind at all!
After I send the kids off, the first thing I did was to call up my friends and share the easy recipe with them! They too hit jackpots!! One of them even made some for a charity sale at school!!
If you don't mind beating eggs in your mixer / mixie bowl, then this recipe gets ready in a jiffy.
Yield - 10-12 medium cupcakes
Ingredients:
Sugar - 1/2 cup, powdered
Oil - 1/2 cup
Eggs - 2
Milk - 1/4 cup
Maida / all purpose flour - 1 cup
Baking powder - 1 tsp
Essence - 1 tsp
(strawberry concentrate, orange essence, almond essence, vanilla)
Options:
If you want to bake chocolate cup cakes, then just remove 2 tbsp of flour and add 2 tbsp of cocoa powder. Use vanilla / chocolate / orange essence.
To be done ahead:
Preheat the oven to 180 C.
Line 12 cupcake moulds and keep ready.
Method:
Sieve the flour and baking powder with cocoa powder (if using) and keep aside.
Beat the oil and sugar for 1 minute.
Beat in 1 egg at a time.
Mix the milk with the essence and add to the sugar + oil + egg mix.
Next add the sieved flour and baking powder. Do not beat the flour in, just mix well.
Pour into the prepared cupcake moulds and bake for 10-15 minutes.
The skewer must come out clean when inserted in the middle.
