Cup cakes

It’s been long since i posted anything , that’s because it has been really long since i made something.

Any ways after long i made some muffins on Thursday followed by some more for my family.

Two recipes are here..

Lemon – tutty fruity cup cakes

There was a shortage of essence at home and hence i made these a cross between lemon cakes and ordinary vanilla cup cakes. The flavour is subtle and its easy on the tummy.

 

Ingredients:

3 tsps of lemon juice with pulp. ( juice of two lemons without seeds)

1 cup (use ordinary tea cups or small paper cups 150 ml) wheat flour.

1 cup of powdered sugar.

1 large egg.

1 fistful of tutty-fruity.

¾ cup of vegetable oil  or melted butter .

Lemon peel.

¾ tsp of baking soda.

1 pinch of cooking soda.

1 pinch of salt.

5 small paper cups.

Preparation:

1. Scrape the lemon and collect the peel for before squeezing the juice. Just remove the seeds and do not remove the pulp.
2. Sift the flour with baking soda, cooking soda and salt and keep aside.
3. In a bowl break the egg, add the lemon juice and beat till fluffy, then add the vegetable oil and beat some more.  
4. Add the sugar and beat till frothy.
5. Slowly add the flours and beat till lumpy add a little water (2 tablespoons if the consistency is very thick). 
6. Now mix the tutty-fruity to the batter and mix some more.
7. Pre-heat oven to 180 degrees. Pour the batter in the greased paper cups till ¾ quarters full. 
8. Slightly sprinkle the lemon peels on top of the batter in paper cups.
9. Bake for 18 to 22 minutes. Check after 18 minutes by inserting a fork in the cake if it comes out clean remove, cool and serve, if else check it for every one minute. Dont make too much for the cake will not be moist then. 

Orange cup cakes

This variation here is with orange crush. The flavour was best using Mapro orange crush Kissan was also good but not as good :)

 

Ingredients:

1/4 cup of orange crush.

1 cup (use ordinary tea cups or small paper cups 150 ml) wheat flour or maida.

1/2 cup + 2 table spoons of powdered sugar .

1 large egg.

¾ cup of vegetable oil  or melted butter .

¾ tsp of baking soda.

1 pinch of cooking soda.

1 pinch of salt.

5 small paper cups.

Preparation:

1. Sift the flour with baking soda, cooking soda and salt and keep aside.
2. In a bowl break the egg, add the orange crush and beat till fluffy, then add the vegetable oil and beat some more.  
3. First add 1/2 cup and check the sweetness. If needed add more since the crush will also have some sweetening added. Beat till frothy.
4. Slowly add the flours and beat till lumpy add a little water (2 tablespoons if the consistency is very thick). 
5. Pre-heat oven to 180 degrees. Pour the batter in the greased paper cups till ¾ quarters full.
6. Bake for 18 to 22 minutes. Check after 18 minutes by inserting a fork in the cake if it comes out clean remove, cool and serve, if else check it for every one minute. Dont make too much for the cake will not be moist then.

Note: Use oil instead of butter if your prefer soft cakes, using butter will slightly harden the cake.
Don't use cream or milk to dilute the batter if thick, use only water.