Butter Cupcake

It was 5 years ago when I had made my first cake with this batter, this time tried butter cupcakes with the same batter…

My mom is an awesome cook, but she never did any major baking. This was the only cake she used to make when I was young. She used to make this cake not in an oven but in a pressure cooker and surprisingly it came out pretty delicious. So when it was my turn to make cake, I didn’t go behind any new recipe but followed my own mom’s recipe. Today, just by a click many cake recipes would line up right in front of me. But I have always found a special attachment towards this cake and hence always ended up making this.

It’s been a while since I’ve baked this cake, so today I tried making cupcakes with the same butter cake batter. Just like the cake, cupcakes turned out pretty darn incredible too. This butter cupcake is super easy to make and would be perfect for any tea party.

Butter cupcake

Ingredients:

  • All purpose flour – 1 1/2 cups
  • Powdered sugar or granulated sugar- 1 1/2 cups
  • Butter(unsalted) – 100 gm or 1/2 cup
  • Eggs(white and yolk separated) at room temperature- 3
  • Baking powder – 1/2 tsp
  • Vanilla extract- 1tsp

Instruction:

  • Preheat oven to 350 F.
  • In a medium bowl, cream butter and sugar together using a hand mixer.

  • Separate egg white from the egg yolk and place in separate bowls.
  • Beat the egg whites and egg yolks separately with hand mixer.

  • First, add the beaten egg white to the butter-sugar mixture and combine with a whisk.
  • Now add the egg yolks and combine well.

  • Add vanilla extract to the above mixture.

  • In a bowl, mix all purpose flour and baking powder.
  • Add all purpose flour/baking powder mix little by little to the wet mixture and fold it using a whisk.

  • Don’t over mix the batter, fold it gently until just smooth.

  • Place paper cups on the cup cake pan.
  • Fill the paper cups no more than three-quaters full with the batter.

  • Bake it in the preheated oven for 20-25 minutes or until a fork comes out smooth when inserted into the middle of the cupcakes.
  • After the cupcakes are done, remove from the oven and let cool down.
  • For a fancy look, I decorated the cupcakes with semi-sweet chocolate morsels, which will slightly melt from the heat of the cakes.

As always I was quite satisfied with the taste of these cupcakes; but I was disappointed when I saw my cupcakes come out slightly sunken on top. Seeing this, I immediately google searched for the reasons that caused this. Here is what I found:

Three main reasons for sunken cupcakes or cakes:

  • Over-mixed batter.
  • Too much baking powder or soda.
  • Overfilled cups.

Now I know what went wrong on my side. I did two mistakes, over mixed the batter and also overfilled the cups. Next time I will fix this for sure.

Tips:

  • You could use the same batter to make butter cake, pour the batter on a greased cake pan and bake it for 20-25 minutes.
  • My mom makes this cake in the pressure cooker:

Pressure cooker Butter Cake

  • Make the batter following the above mentioned method.
  • Pour the batter on a greased cake pan.
  • Place the cake pan on a cooking rack that comes with the pressure cooker or any rack or flat steel plate and keep it inside the cooker.
  • Close the pressure cooker with its lid, without the sealing ring and the whistle and don’t add water into the cooker (this is not steam cooking).
  • In low heat, cook the cake for about 30 minutes or until its cooked.

 

Butter Cupcake
 
Ingredients
  • All purpose flour - 1½ cups
  • Powdered sugar or granulated sugar- 1½ cups
  • Butter(unsalted) - 100 gm or ½ cup
  • Eggs(white and yolk separated) at room temperature- 3
  • Baking powder - ½ tsp
  • Vanilla extract- 1tsp
Instructions
  1. Preheat oven to 350 F.
  2. In a medium bowl, cream butter and sugar together using a hand mixer.
  3. Separate egg white from the egg yolk and place in separate bowls.
  4. Beat the egg whites and egg yolks separately with hand mixer.
  5. First, add the beaten egg white to the butter-sugar mixture and combine with a whisk.
  6. Now add the egg yolks and combine well.
  7. Add vanilla extract to the above mixture.
  8. In a bowl, mix all purpose flour and baking powder.
  9. Add all purpose flour/baking powder mix little by little to the wet mixture and fold it using a whisk.
  10. Don't over mix the batter, fold it gently until just smooth.
  11. Place paper cups on the cup cake pan.
  12. Fill the paper cups no more than three-quaters full with the batter.
  13. Bake it in the preheated oven for 20-25 minutes or until a fork comes out smooth when inserted into the middle of the cupcakes.
  14. After the cupcakes are done, remove from the oven and let cool down.
  15. For a fancy look, I decorated the cupcakes with semi-sweet chocolate morsels, which will slightly melt from the heat of the cakes.
As always I was quite satisfied with the taste of these cupcakes; but I was disappointed when I saw my cupcakes come out slightly sunken on top. Seeing this, I immediately google searched for the reasons that caused this. Here is what I found:
Three main reasons for sunken cupcakes or cakes:
  1. Over-mixed batter.
  2. Too much baking powder or soda.
  3. Overfilled cups.
  4. Now I know what went wrong on my side. I did two mistakes, over mixed the batter and also overfilled the cups. Next time I will fix this for sure.
Notes
You could use the same batter to make butter cake, pour the batter on a greased cake pan and bake it for 20-25 minutes.
My mom makes this cake in the pressure cooker:
Pressure cooker Butter Cake:
1.Make the batter following the above mentioned method.
2.Pour the batter on a greased cake pan.
3.Place the cake pan on a cooking rack that comes with the pressure cooker or any rack or flat steel plate and keep it inside the cooker.
4.Close the pressure cooker with its lid, without the sealing ring and the whistle and don't add water into the cooker (this is not steam cooking).
5.In low heat, cook the cake for about 30 minutes or until its cooked.

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