These cupcakes are all time favorites for kids and adults alike,be it a party or a lazy tea time snack.can be made well in advance and refrigerated. INGREDIENTS : 1 1/4 cup maida
1/2 cup milk
3/4 cup sugar
1/2 tsp baking soda
1 tbsp cocoa powder
1/2 tsp salt
1/2 tsp vinegar
1 tbsp red liquid food colour
1/4 tsp vanilla essence
1/2 cup +1/6 cup oil
For cream icing : 1 cup fresh dairy cream
1 tbsp icing sugar
A few glacé cherries, halved
A few drops vanilla / pineapple essence
For cream cheese icing : 1/2 cup cream cheese
1/2 tbsp icing sugar
a few drops pineapple / vanilla essence
For simple glacé icing : 1/2 cup icing sugar
1 tbsp water
Pre-heat the oven to 160* C. Line the muffin pan with paper liners. You may grease the muffin pan if not using paper liners. Or silicon cupcake moulds
may be used.
Whisk together the dry ingredients in a large bowl. In another bowl mix all the wet ingredients using hand mixer at lowest speed for 30 seconds. Mix in
the dry ingredients . Continue to whisk with the mixer till nicely mixed. Pour in the muffin cups until 2/3 full. Bake at 160*C for 19 minutes. Cool completely. Then
ice them as per your choice.
GLACÉ ICING :
Sift the icing sugar in a bowl.Gradually pour water,a teaspoon at a time, beating continuously till a smooth finish is achieved. Add food color ,if desired.
Mix well and pour over cupcakes through the gaps in you fingers in a zig-zag fashion.
CREAM CHEESE ICING :
Beat the cream cheese until soft. Add the icing sugar to taste. Beat well. Fill in a butter paper cone with a tiny hole. Ice in a circular motion starting from the centre of the cake out wards.
CREAM ICING :
Chill the cream in the freezer for an hour . Beat for 2 minutes over ice cubes. Add icing sugar . Beat again for a minute or,till soft peaks form. Add color and essence, if desired. Fill in an icing cone. Pipe a rosette on cakes and top with cherry halves.