This is my 100th post…Yay me. I feel really proud of what I have achieved and it will be a year of blogging next month. So lots happening for me till then. My goal is to post some healthy recipes and some not😇. Anyways I thought I had to post something sweet and decadent. But wanted to go with something simple. I love those Britannia tutti frutti cake you get, especially when I am travelling; its so comforting and it passes my time well. So that’s what I was aiming at; and I did get that.
These are soft, spongy, melt in your mouth cupcakes and perfect to gorge on when sweet cravings hits like crazy. I have gone full on with butter and eggs😁😁😂😂
1 cup APF/ Maida
3/4 cup sugar
1 tsp Baking Powder
75 gm Butter
2 medium size eggs
2 tsp Vanilla Essence
1/4 cup tutti frutti
Preheat the oven at 180°C for 10 min. Line cup cake tin with liners.
Sift together flour and baking powder and keep aside.
From this mix take 1 tbsp and mix with the tutti frutti. Make sure to reserve some for topping.
Now beat sugar and butter till light and fluffy.
Please note that I have used salted butter so don’t need to add salt.
Now add eggs one at a time till mixture is smooth.
Now gradually add the flour mix to the butter mixture till combined. Lastly add tutti frutti and flour mix.
Pour 2 tbsp of batter in the liners. Top with some more tutti frutti. Bake for 15-20 min till golden at the edges. Keep aside to cool.
This may be a simple recipe but sometimes difficult to get right.
You can replace half wholewheat flour or may be full.
Replace the tutti frutti with nuts of your choice. Or chocolate chips.
For egg less version add 3/4 cup of buttermilk to replace eggs.
The consistency of batter is flowing. If your batter is thick add 2tbsp of milk to achieve the right consistency.
This recipe makes about 6-8 cupcakes depending on the size of your tin.
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