EC Vanilla cup cakes

                                EC Vanilla cup cakes

Ingridients:-

• Flour - 1 1/4 cup

• Powdered sugar - 175 g

• Baking powder 1 teaspoon

• salt - 1/4 teaspoon

Whisk all these in a large bowl.

• Butter in room temp - 90gr

Add in the butter with the flour mixture and whisk until u get a sandy mixture.

• Eggs in room temp - 3

• Milk - 1/2 cup

• Vanilla essence - 1 teaspoon

In another bowl, crack 3 eggs, add milk and vanilla and whisk until frothy.

now, back to the flour mix. 

Add half of the egg-milk mix to the flour and whisk until fully incorporated. 

Then add the rest of the mix and whisk until its smooth and gooey.

Scrape down the sides and whisk again.

Preheat the oven in 180d C

Prepare a baking tin buttered and lined.

Pour the batter into the tin and bake for 30-40 mint in 180d C or until the skewer passes
the middle of the cake comes out clean.

I made a few cup cakes with this recipe. :)

For the frosting,

• Dark cooking chocolate - 150g

• Amul fresh cream - 50 ml

• Salted caramel - 100g

Grate the chocolate and keep.

In a microwave proof glass bowl, add fresh cream and heat for 30 seconds.

Add grated chocolate and leave it for a minute. Mix well until fully melted.

Add salted caramel and mix. Let it cool. When its cool, keep refrigerated for an hour.

Take out from the fridge and beat the mixture with a beater. Using a piping bag, i have
piped the caramelized ganache on the cupcakes. Any types of nozzles are welcome.