August 1, 2014

Vanilla Cupcake Topped With Sliced Almonds




To begin  my cupcake adventure I went online to refresh my mind. Loads of flavors were available but I thought I would start with the easiest pantry ingredient I could find. For today's turn down service treat I made vanilla cupcake. This humble treat was quick and easy to make but it's oh so delicious.

There are many versions of vanilla cupcake you could get off the internet. I have tried many in the past. They were good but this one rocks. Based on the recipe of browneyedbaker, the original recipe called for sour cream. It would cost a lot if I stick to the original so I used the resort's homemade yoghurt as a substitute. I used cake flour in place of all-purpose flour to get a softer and lighter crumb. I skipped frosting for a low-calorie treat. I garnished the top with toasted sliced almonds. I made more than a hundred so imagine how much I had saved with this.



Vanilla Cupcake
Yields 12 cupcakes

1½ cups cake flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter, room temperature
½ cup yoghurt
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
toasted sliced almonds for garnish

Procedure:
1. Preheat oven to 170 degrees C.
2. Dump cake flour, sugar, baking powder and salt in bowl of electric mixer. With a paddle attachment, whisk the mixture until well combined.
3. Add butter, yoghurt, eggs and vanilla and beat at medium speed until smooth for about 30 seconds. Scrape the sides when needed. To make sure no flour pockets remain, continue mixing the batter by hand until smooth.
4. Pipe (this method is easier for me) the batter evenly onto muffin cups. Sprinkle sliced almonds on top.
5. Bake for 20-24 minutes until top is golden or if the skewer inserted into the center comes out clean, it's done.
6. Serve and enjoy with tea or coffee.

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