1 rating

Homemade Cupcakes

Homemade Cupcakes

Homemade Cupcakes


I am stella from Sri lanka.
Everyone loves cupcakes. They are small but wonderfully sweet. Try this recipe.

* 100 grams Cake Flour, Sifted
* 1 teaspoon Baking Powder
* 50 grams Butter
* 4 whole Eggs (separated)
* 150 grams Sugar
* 1 teaspoon Vanilla
* 1 container Frosting, 16 Ounce Tub, Or Your Favorite Recipe
* Optional Decorations, Sprinkles, Etc

Preparation Instructions
Sift the flour and baking powder three times.
Melt the butter in a small pan over low heat. Let cool.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar to the whites, little by little and continue beating until sugar dissolves.
Next add the egg yolks to the egg white mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Now line a cupcake tin or muffin tin with paper cups. Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 180 c degrees for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
Remove the cupcakes from the oven and let cool before decorating. When the cupcake is cool, spread butter icing on the top of the cupcakes.
Decorate with flowers. I made them using gum paste. I’ve done this in the photo above.
Serve and enjoy.







Ready in
1 h
Deliver Ingredients

Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Cupcake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,