Last updated on August 28th, 2017 at 08:07 am
Vanilla Bean Cupcakes
- 1 1/4 All Purpose Flour (Maida)
- 1 tbsp Baking Powder
- 1/4 tbsp Baking Soda
- 1/4 tbsp Salt
- 3/4 Cup Sugar
- 2 Eggs
- 5 tbsp Butter
- 1/3 Cup Milk
- 2 tbsp Vanilla Essence
- Toasted Almond Flakes
- Whipped Cream
- Almond Essence
Pre-heat the oven to 350 F.
Line a 12 cup muffin pan with paper liners.
In a mixing bowl, add flour, baking powder, baking soda and salt. Whisk properly and blend well.
In a small bowl, add cream, butter and sugar. Mix well till lighter in color.
Add eggs to the above mixture and whisk it until it is fully incorporated into the butter mixture. Add milk and whisk again.
After this, pour the wet mixture over the dry one and whisk it to get rid of any lumps.
Scoop the batter into the lined pan and bake it for 20 minutes.
Add almond essence to some fresh cream. Start with a small amount of essence, add as you go for a stronger flavor.
Take out the cupcakes after 20 minutes. Allow them to cool.
Pipe the fresh cream onto the cupcakes. Garnish them with almond flakes.