As a home baker…
I have not really yet mastered making perfect Pinterest-worthy cupcakes, but everything I have made has turned out to be delicious, mouthwatering, and satisfying. To be honest, I have flopped twice while baking cake but never failed once to make cupcakes. I am an Indian, specifically a South Indian, and this cupcake was a personal achievement for me because, as a home baker, after two modifications, I finally cracked a recipe that even a non-expert baker could follow. So my baking is effortless, making it easier for Indians to relate. My goal is to make baking easy and stress-free by not worrying about the appearance of the treats I am attempting to create. If nothing goes well, i can still call it a ‘deconstructed’ dish as long as the taste is perfect.
BUTTER MUFFINS RECIPE:
Butter muffins are cupcake-sized goodies with no cream or frosting on top. It is best served as an evening snack or as an early morning tea time add on.
In a mixing bowl add butter and sugar, with an electric hand beater mix well. Add eggs and give a quick whisk. pour the oil and give a qucik stir with sillicone spatula.
Add vanilla extract that is pure and natural. Start adding dry mixture by sifting it together. cut and fold at this stage untill all the mixture are well incorporated. Add berried of your choice. Do not skip because this is what makes it a real butter muffin.
Bake in a preheated oven for 15 – 20 mins or until your skewer comes out clean under 180 – 200 degree. Transfer to a wire rack. serve hot and once it cools down completely store in room temperature, air tight container that can last for 2 days.
A TRICK TO MAKE IT MORE ATTRACTIVE :
Unlike regular cupcake liner use a baking sheet or parchment paper, stuff it in the cupcake tray and pour the batter. The shape that holds up in between these paper makes it look amazing. Also an interesting crispy layer is formed at the outer layer due to its undulating surface.
TASTE BEST WITH :
A lavender and honey green tea or a latte coffee.