Yummy Traditional : Hi-Tea

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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

Smoky Qeema Samosa Recipe With Folding Techniques

Qeema Samosa Recipe With Folding Techniques with step by step photos and video

Smoky Keema Samosa Recipe || Samosa Recipe || How to Make Qeema Samosa with step-by-step photos and video

Smoky Qeema Samosa is a delicious, smoky BBQ-flavoured deep-fried snack prepared with a maida dough wrapper and smoky, spiced mince, then fried. I am a huge fan of Qeema samosa, though I have earlier posted the KEEMA SAMOSA recipe on my blog. Now, I have made another version of Keema Samosa.

Here, I’ll even tell 5 folding techniques of samosa. This will make you special before your family and friends due to your expertise in cooking.

Across the world, Muslims use them as a great recipe for keema samosa for their iftar and iftar parties. This smoky qeema samosa is an extremely mouthwatering samosa recipe that you will not be able to control yourself and eat again and again.

My Latest Video Qeema Samosa Recipe:

Here, I made Keema samosa with beef mince, which can be prepared with mutton, lamb, or chicken. The uses for this recipe are not limited to samosas and spring rolls – use them as a filling for parathas and sandwiches, use them in pasta and salads – the list is never-ending! Use this recipe as a template and add whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I mean? The list really is never-ending!

Recipe Notes:

Samosa Sheet: To make a samosa, first, you need to use a samosa sheet. Which is available in stores easily. You can also make a homemade SAMOSA SHEET on my blog. But here, I prepared a samosa with an all-purpose dough sheet. Either you can make a samosa sheet (manda sheet) or a dough sheet.

Kneading Dough: Kneading samosa dough is tricky; it is neither too soft nor too hard. The dough should be firm and elastic.c

Mince filling: I prepared mince filling with beef ground meat; you can use it as per your preference, but I would recommend not skipping charcoal smoke from this recipe.

Folding techniques: here I use 5 folding techniques for samosa. You don't have to follow all my folding methods; whatever you like, you can pick it up.

Frying Samosa: To fry a samosa, heat the flame to make it crispy and nicely golden brown. If you keep the flame too low, the samosa will be soggy, and if you flame it too high, then the samosa gets burnt on the outer crust.

CAN SAMOSA BE FROZEN FOR A LONG TIME?

Yes, prepared raw samosa can be stored by keeping it in an air-tight container for a maximum of 15 days, taking out frozen samosa just before frying, and not leaving it outside before the time; otherwise, it can tear after being soft

You Might Like These:

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

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, watch my video!

How to Make Smoky Qeema Samosa?

Cut and chop the onion, green chillies, mint, and coriander leaves.

In a pan, add water along with minced meat to the pan, and combine with water.

Next, add ginger garlic paste and homemade chapli kabab masala and then stir to mix well. Add more salt if required, stir well, and cook.

Note: The chapli kabab masala link is available in the ingredient list

Once the water has evaporated, add chopped onion, green chilli,t coriander leaves, and 1 tbsp chapli kabab masala, then stir to mix well.

Add lemon juice and keep stirring until all the moisturiser dries. Next, give it a coal smoke in keema to bring BBQ flavour.

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well until it gets gathered form. Start kneading the dough by adding water little by little.

Samosa dough should be tight and smooth. Once the dough is formed, transfer it onto the slab and knead it with your palm to make the dough smooth and elastic. Don’t use water at all. Once the dough is kneaded, rest it for around 15 minutes.

(In a video, you can better understand the recipe, so you must watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

Work with one flattened ball at a time. Roll into an 8 to 9-inch diameter circle. The thickness of it should be medium, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.

Potli samosa: Take a wrapper, place 1.5 tbsp of filling in the centre, and apply some flour paste to the edges of the wrapper. Gather the edges from all sides and tie firmly from the top.

Wonton shape samosa: Scoop about 1 tsp of the chicken mixture and place close to the corner of the wonton wrapper. Startup folding and pinching the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

Triangle-shaped samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape.

Cut in half. Now, work with a half circle at a time and apply the flour batter around the edges using a brush or fingertips. Fold it in half as shown, and make the cone shape by folding the remaining half, overlapping it slightly and pressing it, nd seal that part properly.

You can see the cone shape is ready with two or three spoonfuls of stuffing in it. Don’t overstuff. Apply the water to the inside edges of the cone and press it to seal it properly.

Striped triangle samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape. Make slits towards the edges, then overlap the slit sides with another side. Place filling in the centre and apply some flour paste around the wrapper, then fold from both sides and seal properly.

Ring Samosa: Take one ball and roll it with the rolling pin into a medium-thickness square of around 6 inches. Place the filling close to the edges of the rolled roti. It might take two tablespoons or a little less.

Start rolling it tightly up to half. Use a knife and make cuts all over. Roll it and join the ends. Apply some flour batter to both edges of ththeing seal it with the help of a strip.

Half-moon shape samosa: Take one ball and roll it around 5 inches thick and 3-4 inches in a round shape. Place some filling in the centre, cover the filling with another side, press it slightly, and seal the edges with a fork.

Frozen samosa for use later: At this stage, you can preserve the prepared raw samosa in an air-tight container for a week.

Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting the tiny dough ball. If it comes up quickly on top, your oil is too hot,t and samosas require just medium-hot oil while frying. Lower the flame and wait for the oil to be medium hot.

Slide the 2-3 samosas in one batch. Don’t overcrowd the pan, and fry them on medium heat until the samosas are evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil.

Serve hot samosa with tamarind chutney and mint chutney with a hot cup of tea.

Glazed Vanilla Cupcakes Recipe

Smoky Qeema Samosa Recipe With Folding Techniques

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