A very sugary good morning to all of you. Baking memories go back to my school days.My mother was always interested in baking cakes,cupcakes,biscuits and cookies.To be honest I am just a penny as good as my mom.For me its a learning experience but for her it was heuristic she baked out of her own innovation.In those days there was no internet or elaborate baking shows and even the urge to buy expensive cookery books.
But baking would surely add a big 100 watt smile on our face. It was a welcome break from the monotonous meals we had every day (An Indian affair with dal , rice , roti and curry). Cakes are exotic and yummy for any kid. Mom would give us turns to sift in flour in to the cake batter.It was so much fun for my sister and what a mess she would create and my mother would be so tolerant.Always smiling that’s what i liked best about her.Finally the cake would be added to the lined cake tin (there was no separate baking sheet then just the amul butter paper would be used for lining and i admire nothing was wasted in those days).Then would start the desperate wait around the oven.The old electric oven’s were portable.My sister and i would have our eyes glued to the oven glass.Patience is something we didn’t have and each time we would see the cake rise a bit or get browned we would shout “Mama its done”.She would come running to only realize it was a false alarm of our hungry tummy’s.Once the cake was finally out we would devour on it as if we had been on a hunger strike for days.
To this thought “The distance between heaven and earth is no greater than one cupcake.” Cheers lets cook!!
Ingredients for Lemon and Raspberry cupcake delight:
- 225 gm unsalted butter
- 225 gm of self raising flour
- 225 gm of castor sugar
- pinch of salt
- 1 tbsp lemon juice
- 1 cup raspberry
- 1 Lemon’s juice
- 4 medium eggs
- 24 cup cakes cases
Preparation method
- Preheat the oven to 175C for 20 minutes.
- One very important tip all the ingredients must be a room temperature.Butter should be of melt in mouth texture.The eggs should be placed in Luke warm water.
- Meanwhile, in a mixing bowl add the butter,sugar and salt make it fluffy then gradually add the lightly beaten egg.If the mixture starts to curdle start adding a little flour.Then gradually sift in the flour with light folds.Avoid excessive beating or stirring and you will fold in more air rather than doing good.(I know this is a common misconception that the more you beat the batter the more bouncy the cupcake).
- Then add the cases to the cupcake/muffin tray and add the above mixture with a help of a deep spoon and flatten the top.Drop one or two raspberry in the cupcake cases.
- Then put the cupcakes in the lowest oven shelf and start baking for 20-22 minutes.
- While the cupcakes are getting baked we need to make a lemon syrup.Mix 60 ml water with 50 gms of castor sugar and let the sugar melt.Remove from heat and let it cool for 10 minutes and then add the juice of lemon.
- Once your cupcakes are done they will be golden-yellow on top.It should bounce back on touch and if you pass a toothpick it would come out clean with no stickiness.
- While the cupcakes are still hot brush the above lemon syrup on top of the cupcakes.
- Once the cupcake is cooled garnish with a raspberry on top.
- Let your little cupcakes and munchkins of your life devour on the cupcake.Yummy Mummy!!!!
awesome..!! mouthwatering baking delights..:)