When I started baking I didn't start with a cake but a batch of cupcakes. Why??? There were many reasons for this. Firstly I found it more convenient because cupcakes are dense in texture but their crumbs should be perfect. While in case of a sponge cakes you have to make them light be it using eggs, raising agents etc. Cupcakes are easy to decorate and distribute. They go perfectly my tea/coffee, I don't need to decorate them and then eat.
The cupcake recipe i am writing here today is a base for my all cupcakes and cakes. With simple variations you can add different flavours to it but the whole concept will remain the same. Before you start baking these cupcakes make sure your butter and milk are at room temp. You can use a cupcake pan, muffin pan or mini cupcake pan to make these. Depending upon the size overall baking time may vary. In your supermarket baking aisle you will see different types of flours. If you can find self raising flour there then you can avoid adding baking powder in the recipe as it already contains it. But if you are using all purpose then you will have to add baking powder separately.
This recipe is perfect for 12 cupcakes or 24 mini cupcakes. You should always distribute your cupcake batter equally otherwise your cupcakes will rise differently and they will have some random shapes too. No need to weight its just use a heap tablespoon of batter in cupcake. You can easily eye ball them.
113 gm(1/2 cup) softened butter
125 gm all purpose flour
125 gm sugar
Pinch of Salt
1/4th tsp baking powder
1/8 th tsp baking soda
2-3 tbsp milk
3 tbsp strawberry puree(You could make it at home or use store bought)
Preheat your oven at 170C.
In a bowl add butter and sugar together. Using a hand/stand mixer, cream the two for 1 min. (By creaming we are adding air to the cupcake so it's imp to give it 60 sec of time).
Add the eggs one by one and mix until the mixture becomes smooth(This shouldn't take more than 10-15 sec for each egg)
In a separate bowl sift the dry ingredients(flour, salt, baking powder and baking soda).
Add the dry and beat for 30 seconds more. Now you will see your batter is coming together but it's a little thick. So add your milk and strawberry essence to it. Now for the last 30 seconds beat the batter again.
In cupcake tray add a tbsp of batter or till its half full and bake for 20-22 min at 170C.
If you like the recipe then do share and comment. Also if you bake them then dont forget to tag @bakeinline. I would love to see you baking.