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| CARAMEL CUP CAKE |
Recipe Of CARAMEL CUP CAKE
Ingredients
All-purpose flour 300 gm
Baking powder 1 tsp
Salt 1 tsp
Baking soda ¾ tsp
Light brown sugar 300 gm
Eggs 4
Vegetable oil 180 ml
Buttermilk 120 gm
Sour cream 120 ml
Vanilla extract 1 tsp
Maple extract 1 tsp
Method
1. Preheat oven to 175°C.
2. Arrange cup cake cases in a muffin tray. Keep aside.
3. In a medium bowl, sift together flour, baking powder, salt, and baking soda. Set aside.
4. In a mixing bowl, beat brown sugar and eggs at medium-high speed with an electric mixer until smooth, approximately 3 minutes. Add oil and beat until combined. Set aside.
5. In a small bowl, whisk together buttermilk, sour cream, and extracts.
6. Add flour mixture to brown-sugar mixture, alternating with milk mixture in 3 batches and beating well between additions. Pour batter into paper cases.
7. Bake until a pick inserted near the centre comes out clean, approximately 15 – 18 minutes. Remove to wire racks to cool completely.
Light brown sugar 300 gm
Eggs 4
Vegetable oil 180 ml
Buttermilk 120 gm
Sour cream 120 ml
Vanilla extract 1 tsp
Maple extract 1 tsp
Method
1. Preheat oven to 175°C.
2. Arrange cup cake cases in a muffin tray. Keep aside.
3. In a medium bowl, sift together flour, baking powder, salt, and baking soda. Set aside.
4. In a mixing bowl, beat brown sugar and eggs at medium-high speed with an electric mixer until smooth, approximately 3 minutes. Add oil and beat until combined. Set aside.
5. In a small bowl, whisk together buttermilk, sour cream, and extracts.
6. Add flour mixture to brown-sugar mixture, alternating with milk mixture in 3 batches and beating well between additions. Pour batter into paper cases.
7. Bake until a pick inserted near the centre comes out clean, approximately 15 – 18 minutes. Remove to wire racks to cool completely.
8.pipe out the Butter cream Frosting on it.Enjoy!!!
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