Vanilla Cupcake With Tomato Jam


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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.

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Ingredients

  • 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

Method

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.

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