Vanilla cupcake with Tomato Jam, I know it kind of sounds weird. but trust me it worked well together. I used homemade jam.
Even though I love baking a lot specially Cakes, I have never baked cupcakes. I was little worried about the end result. so every time I postponed the idea of baking a cupcake. Last week I bought a new muffin tray and thought why not give it a try?
I decided to try a simple easy cupcake recipe and found the recipe of one pot chef show on you tube was simple and I used it to make this cupcake. The only change I made was adding little baking soda. The cupcake was very moist, fluffy and tasty. It went well with tomato jam. You can use any frosting instead of tomato jam.
- Butter 100 g
- Sugar 1/2 cup
- Vanilla 1 tsp
- Milk 1/4 cup
- Flour 1 1/4 cup
- Baking Powder 1 1/4 tsp
- Eggs 2
- Baking Soda a pinch
Shift the flour, Baking soda and Baking powder together and keep it aside.
In a bowl cream the sugar, vanilla essence and butter ( at room temperature ) with a whisk until sugar is completely dissolved. add in egg and beat well.
Now add the dry ingredients and milk to this mixture , mix well until all combined. Do not over do it. the batter will be creamy and thick.
arrange the muffin liners in pan and spoon the mixture to fill 2/3 of the muffin pan. Preheat oven to 180ºC and bake it for 15-20 minutes until a fork inserted come out clean. top will be lightly golden brown. Allow it to cool on a wire rack for 10 minutes and enjoy it.