FRUITY CUPCAKES
Ahhhhhaaa!!!!! My home is smelling like a bakery and I am loving it.
Finally from tomorrow Schools are going to reopen. Back to School for children and back to routine for parents.
Baked these Fruity Cupcakes for my Son to be taken to School tomorrow. All his friends are fan of goodies baked by me, so thought of sending my blessings and love to them in the form of these cuppies.
Cupcakes are everybody's favorite I guess but what if they are packed with fruit flavors. The answer- They become more yummmmm!
Moreover this time I tried giving the buttercream too a fruity flavor and it really came out well.
This is the simplest way of baking cuppies I guess. 1 2 3 and they are done.
The main hero of these cuppies is fruit puree. I've used the canned fruit cocktail in syrup's fruits(I strained the fruits and discarded the syrup).
However, you can use any fruit puree of your choice. And how to make it- Simple just blend the chopped fruit pieces very well in a blender and its done.
So, what are we waiting for. Lets get started and make these cuppies. Lets have a look at the ingredients first.
INGREDIENTS:All purpose Flour(Maida)- 2 cups
Baking Powder- 2 teaspoon
Baking Soda- 1 teaspoon
Salt- A pinch
Condensed Milk-300 ml
Powdered Sugar- 1/4th cup
Oil- 1/2 cup
Fruit Puree- 1 cup
Vanilla essence- 1teaspoon
DIRECTIONS:Start by preheating the Oven at 180*C.
Line a Muffin tray with cupcake liners.
Meanwhile Mix and sift twice All purpopse flour,baking powder, baking soda and salt.
Mix well Condensed milk,Powdered sugar, Oil, Fruit puree and Vanilla essence.
Now start adding the wet mix to the sifted dry mix.
Mix well by using a hand blender or Stand Mixer's Whip attachment.
Do not overbeat.
If you feel that the batter is towards thicker side adjust it by adding 1-2 tablespoon of milk. The batter should be of dropping consistency.
Pour the batter into the cupcake liners.They should be 1/2 to 2/3 full.
Do not overfill them.
Tap the tray 2-3 times for the batter to settle down evenly and to remove any air bubbles.
Place the muffin tray in the preheated oven for 15-20 minutes at 180*C.
After that check by doing Toothpick test. Insert a toothpick in the cupcake, if it comes out clean they are done, if you see some batter is still sticking to the toothpick place them again in the oven.
Once baked, take them out and allow them to cool down completely before doing any frosting.
I've added 1/4th cup of Mango Puree to the Buttercream. You can give it a miss.
My buttercream has become bit limp due to the addition of Mango Puree but who cares about the perfect stiffs and texture as long as the taste is fine. And I can guarantee you for sure this Mango Buttercream is just heavenly bliss.
I wanted streaks of color on the cream so just put streaks inside the edge of the piping bag with the help of a skewer.
