Category: Cupcakes Muffins

Vanilla Cupcakes

I was looking for cupcake recipes as I wanted to do away with the pack of muffin liners that I got bored of. I’m gonna a buy a new set of them soon! While hunting for recipes, I landed in Divya’s space. Made  2 batches of Molten Center Chocolate Cupcakes and 2 batches of Vanilla Cupcakes with Chocochips. It’s a very easy peasy recipe that yields addictive vanilla cupcakes. I added a handful of chocolate chips to the batter. 
Recipe Source: Easy Cooking – Divya Kudua


Flour – 2cups
Baking powder – 2 tsp
Salt – ½ tsp
Butter – ½ cup
Sugar – 1 ¼ cup
Milk – 1 cup
Vanilla Essence / extract – 1 tsp
Eggs – 2


1. Preheat the oven to 190C. Line muffin tin with liners.
2. Sift flour, baking powder & salt 3 times.
3. Cream butter and sugar well.
4. Add vanilla and eggs and beat well.
5. On low speed, beat in flour mix & milk alternatively in 3 lots.
6. Fill each muffin pan to ¾ th depth, and bake for 20-25 minutes till done.
7. Remove from muffin pan immediately & cool on racks.

I am ultra late in posting for this month’s Sweet Punch. The recipe chosen for this month was Strawberry Banana Muffins and I was clueless as to what could be used as a substitute to strawberry. Finally I decided to use mangoes as the king of fruits is about to disappear soon only to come back next year… I made these muffins eggless because I made them early morning when I was rustling and hustling in the kitchen to leave for office and I did not have the time to bring eggs to room temperature and luckily I had forgotten butter on the kitchen deck the previous night. What a co-incidence!!! My kitchen was filled with a beautiful aroma when these were getting baked. My kids did not like the muffins much but I loved them not only for the taste but also for the fact that they got done super quick.
Recipe source: Sweet Punch via Joy of Baking
Unsalted butter – 1/4 cup, melted
Eggs – 1 large, lightly beaten (I did not add this)
Vanilla extract – 1 tsp
Ripe bananas – 2 large (I used 4 Yelakki variety as they are small) – approx 1 cup
Mango pieces – 1 cup
Maida / AP Flour – 1 1/8 cup
Demerara sugar – 1/3 cup + 1 tbsp
Baking powder – ¾  tsp
Baking soda – ½ tsp
Ground cinnamon – ½ tsp (I used a pinch of nutmeg powder)
Salt – ¼ tsp (Omit if using salted butter)
  1. Preheat oven to 180C. Grease and line muffin tray with liners.
  2. Melt butter and bring to room temperature.
  3. In a medium sized bowl whisk together the egg (if using), vanilla extract and mashed banana. Add the melted butter and stir to combine. 
  4. In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  5. Gently fold in the mangoes, making sure they are coated with flour.
  6. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter.
  7. Pour the batter into lined muffin molds. Bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool.

My team mates at work have been bugging me to get something home made before I bid farewell to them soon. I made 2 batches each of vanilla cupcakes with chocolate chips and molten center choco cupcakes both adapted from Divya’s blog. I made minor modifications to this recipe. My batter turned out to be quite stiff and I had to add more amount of milk (than mentioned in the recipe) to loosen it to dropping consistency. I substituted butter with oil. Also do serve them by warming in microwave for the chocolate at the center to melt. Post with vanilla cupcake recipe would be up pretty soon.
(I got 18 cupcakes with the quantity mentioned)
Butter – 55 gms (I replaced with oil)
Castor Sugar – 55 gms
Flour – 85 gms
Baking powder – 1 tsp
Cocoa powder – 1 tbsp
Egg – 1
Vanilla – 1 tsp
Milk – 1-2  tbsp (I added half a cup of milk)
Chocolate – 100 gms, chopped into small cubes (I used morde dark compound)
1. Preheat oven to 190C. Line a muffin tin with liners.
2. Sift together flour, baking powder and cocoa powder. Keep aside.
3. Beat oil and sugar till light and fluffy.
4. Mix in egg and vanilla, beat for one more minute.
5. Fold in the dry ingredients and beat until the last trace of flour disappears. If the batter seems too stiff, add milk to ‘loosen’ the batter. The final batter should be of dropping consistency.
6. Pour half of the batter into the cupcake molds. Place chopped chocolate pieces in the center. Pour the other half of the remaining batter and cover the chocolate. Molds should be filled to 3/4th of its height to let the batter space to raise.
7. Bake for 20-22 minutes or till the cupcakes have risen and firm on top.
Let it cool for 2-3 minutes, then remove the cupcakes from the tray and cool on a wire rack.

Sending these to Bookmarked Recipes every Tuesday event hosted by Aipi and Priya