Glazed Vanilla Cupcakes Recipe

Vanilla CupCakes || Glazed CupCakes Recipe || How to make Glazed Vanilla Cupcakes with step-by-step photos...

Everyone loves cupcakes. This is the only vanilla cupcake recipe you will need. They are super easy to make, and the texture is light, fluffy, and melts in your mouth.

The recipe makes exactly  12 cupcakes and requires simple ingredients: all-purpose flour, eggs, baking powder, oil, salt, and sugar. These Vanilla cupcakes are one of the easiest recipes among the cake varieties. delicious, simple, and quick. You can also vary this recipe by adding Tutty Fruity and dry fruits. I added some of the Tutty Fruity in it to make it more favorable and tasty.

            

There are so many ways to vary vanilla cupcakes, and I want the best of all of them! You can frost with desirable frostings like whipped cream, icing glaze, powdered sugar, or even crushed chocolate. 

Here I decorated cupcakes with icing glaze and sprinkled them on top with chocolate chips and some sweet sprinkles. Personally, I don’t like cream cakes, so I used just icing glaze on top. These cupcakes are most popular with kids.

These cupcakes are perfect for birthday parties and evening snacks. They are quick and easy to make, and homemade cupcakes taste way better than store-bought.

For the best result, follow my detailed step-by-step photo

instructions and tips below the recipe card

        

Tips for the best Cupcakes:

To achieve an even consistency in your batter, ensure that both the eggs and buttermilk are at room temperature. 

Alternate adding flour and buttermilk to maintain a uniform and well-blended mixture. 

When measuring, it’s important to use the appropriate measuring cups or a kitchen scale for both wet and dry ingredients. 

Be careful not to overfill the cupcake liners; fill them only up to 2/3 full to avoid overflow and the creation of muffin tops. If you distribute the batter evenly among 12 cupcakes, you should have just enough to fill them.

How to make Buttermilk?

Making buttermilk at home is so easy. The ratio should be like this: 1 cup milk + 1 tbsp lemon juice. Mix it and let it sit for around 10 minutes; it will curdle. Stir well and use

How to make an Icing Glaze?

Preparing icing glaze is very quick and easy for cupcakes and donut toppings. Take a few tbsp or grams of sugar and dissolve it with a tbsp of warm water. make a thickening of the pourable syrup. Or you can directly heat up the icing sugar in the saucepan on a low flame until melted, then quickly use 

How to Decorate Cupcakes?

Once your cupcakes are cooled to room temperature. It's time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and topping.s

How long does it take to Bake Cupcakes?

Bake until the tops are springy, and a toothpick inserted in the center comes out clean. These were perfectly baked at 180 C for about 30 minutes in an electric oven. 

         

For more Similar Recipes

Chocolate muffins

Chocolate pound cake

Vanilla tea cake

Chocolate brownie with vanilla ice cream

Fudgy brownie

Orange Chiffon

If you have tried these Glazed Vanilla Cupcakes, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a medium bowl, sift the flour with salt and baking powder, then mix well.

                 

Mix 1 tbsp flour with Tutty Fruity.

      

Preheat the oven to 180 C and line a cupcake/muffin pan with cupcake liners.

                          

Mix Tutty Fruity with the flour.

In a mixing bowl, whisk the eggs first for a minute, then add sugar. Start whisking 

               

Keep whisking until the egg mixture turns creamy and fluffy. Addd oil to the egg mixture and combine well again. 

            

Add vanilla essence and yellow color. Give it a good stir.

             

  

Add flour and buttermilk gradually alternately. and mixing to incorporate each addition

In the end, add tutty fruitily and mix well.

            

Scrape down the bowl as needed. and just combined

Divide the batter evenly into a 12-count lined muffin or cupcake pan. filling 2/3 full

                     

Bake for 25-30 minutes at 180 C 

        

Or until a toothpick inserted in the center comes out clean. Lett come cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

       

In a small bowl, add icing sugar, dissolve with warm water, and make a thickened, pourable sugar syrup.

       

Once the cupcakes have cooled, coat each cupcake top with the glaze and sprinkle. Here, I mixed some yellow food coloring into the glaze and coated it on top. 

Sprinkle some chocolate chips.

         

Let them keep aside for around an hour or until dry. 

          

Vanilla cupcakes are ready to serve. Serve cupcakes with a hot cup of tea

              

Gobi Aloo Recipe | Culiflower Potato Curry

Gobi Aloo | Cauliflower Potato Curry || How to make gobi aloo sabzi with step-by-step photos and video.....

A spiced, delicious, flavoured simple veggie curry, aloo Gobi, is a popular Pakistani dish in which potatoes and cauliflower are cooked with onion, tomato, and spices.

Gobi can be made in several ways, such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema. I haven't posted any gobi on my blog yet, but inshallah, soon share other gobi recipes as I get sufficient time.

I always tried to share easy and simple recipes with all of you. Aloo gobi recipe sharing today is my favourite version_ Additionally, you can vary this recipe by adding your choice of vegetables like peas, carrots.

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy, and you don’t want that; you want veggies to be cooked and tender but not soggy. That kind of spoils the taste and texture of this dish. A few tips can help prevent this. 

                               

                                                                     

My Latest Video Gobi Aloo Recipe:

Tips:

When making Gobi Aloo, it's crucial to half-cook the cauliflower and potatoes before incorporating them into the onion-tomato masala. You can either parboil them or fry them lightly in a bit of oil until they're half-cooked. This method helps keep the vegetables' shape and texture intact. Avoid covering the cauliflower during the initial cooking; if necessary, only cover it towards the end and cook on a low flame. For the tomato component, use tomato paste or blend the tomatoes with onion instead of using chopped tomatoes, which can make the dish watery. Start by cooking the onion masala with the spices; then add the sautéed cauliflower and potatoes. While the Gobi Aloo is cooking, avoid stirring with a spoon as it cooks. Instead, gently shake the pot using a kitchen towel to mix everything without breaking the cauliflower. I’ve had my share of mishaps where the cauliflower turned out too soggy, and I learned from those experiences. By following these tips, you should achieve a perfect texture for your Gobi Aloo.

                                                              

If you are a vegetarian or love to eat veggies, check out our other veggie recipes.

Chatpata Aloo

Baingan Bharta

Matar ghugni

Aloo chana tarkari       

Pav bhaji masala

Bihari aloo bhujia

If you have tried this Gobi Aloo, don’t forget to rate the recipe. You can also follow me on social media. 

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Peel and chop the cauliflower and potato.s

             

Collect all the spices on the plate.

           

Put the chopped onion, tomato, green chillies, and garlic with water in the grinder. Blend them to a smooth paste and set aside.

       

Sauté the cabbage and potato with 2 tbsp oil in the wok.

                                           

Heat the oil in the pot, then put the fenugreek seeds into the oil. Let it crackle for a minute.

                     

Then pour the onion paste into the oil and cook for 5 minutes. Once the raw smell of the onion goes away, put the powder and spices into the onion paste. Stir to mix up for a minute.

                     

Then cook the masala with spices until the oil is separated.

  

Take all the excess oil out of the masala into the bowl. It will come to work in garnishing- keep aside.e 

                   

Pour ½ cup of water into the masala and bring it to a boil.

            

Now, put sautéed cauliflower and potatoes in the roasted masala. Roast the gobi aloo with masala for 5-10 minutes over medium flame.e

                   

Cover the lid. Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy.

              

Remove the lid-you can see the Gobi is almost done. ne

                      

Now sprinkle some grated ginger and garam masala over the gobi aloo curry. Simmer it for 2-3 minutes.s

                         

Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chillies, and the remaining oil. 

                       

                                                                     

Serve gobi aloo with chapatis and rice. 

                                         

Mooli Patta Chutney Recipe

Mooli Patta Chutney | Mooli Chutney | How to Make Mooli Chutney with step-by-step photos and videos

Mooli Patta recipe is a healthy, simple, and delicious chutney prepared with a few ingredients, including red chilli leaves, mustard oil, garlic cloves, and basic seasonings. It pairs well with dal and chawal, or khichdi. 

Mostly, this chutney is prepared at "Bihari Household". It is considered a traditional chutney in every Bihari house. 
I also made it during the winter season when seasonings redish come in the market, personally,

I love to eat this with dal chawal or khichdi. Adding mustard oil to the chutney enhances the taste of the chutney, which doesn't come with using other oils. Sometimes I tried to make it with olive oil and cooking oil, but couldn't get the authentic mooli Patta chutney. 
                      

Additionally, we should know about a lot of the benefits of the reddish leaf along with its taste. The reddish leaf has magnesium that helps to maintain normal nerve and muscle function, support a healthy immune system, keep the heartbeat steady, and help bones remain strong.

So if you haven’t had it ever, then you must try to make it during winter. This is a precious gift of Allah SWT, in which he kept a lot of taste and benefits for a human being

So llet'sthe gaheadknow how to make this simple and quick mooli Patta chutney 

Tips:

To prepare this tasty mooli Patta chutney, you can also add red pieces along with leaves. 

If you have tried this Mooli Patta Chutney Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, separate all leaves from the reddish(mooli), rinse them and pat them very well.

Heat the tawa and dry roast red chilli leaves on medium-low heat until they shrink, then dry roast green chillies and garlic cloves for a minute.

Put all roasted ingredients along with cumin seeds, and combine all dry powder spices into the jar.

Blend the chutney by adding salt until it forms a smooth paste.

Now, put the remaining chilli flakes and oil and stir to mix them together very well.

Mooli ke Patte ki chutney is ready to serve 

                                                 

  

Mooli Patta Chutney can be served with to serve with dal,chawal and khichdi.