Tutti Fruiti Cupcake
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Tutti Fruiti Cupcake

Tutti fruiti cup cake with cream topping for a simple celebration.

Priya Krishnamurthy

Ingredients

4-serving
  1. 2 Cups All purpose flour
  2. 1.5 Cups Sugar
  3. 1/2 cup Butter or melted 120 Gram
  4. 1 Cup Milk
  5. 2 Eggs separated
  6. 1 Cup Tutti fruiti
  7. 0.5 Cup Orange juice
  8. 1 Teaspoon Vanilla extract
  9. 1 Teaspoon Baking Soda
  10. 0.5 Teaspoon Yellow food color
  11. 1 Pinch salt
  12. optional 1 To Taste Dates
  13. optional 1 To Taste Nuts

Method

30 mins
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    Set egg and butter outside to room temperature. Sift flour, baking powder and salt. Pre-heat oven to 350 degrees.

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    Cream the butter and sugar together, then add egg yolk one at a time. Set aside egg whites.Add flour alternating with milk to the mixture to form a thick but smooth batter.With a clean whisk, beat egg whites vigorously for 3-4 minutes or until it forms firm peaks.

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    Folding egg whites – Add half the egg white foam to the cake batter and mix slowly.Pour the rest of the egg whites in the middle of the batter. Mix it by ‘cut and fold’ motion from center (like turning burger patties).

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    Add vanilla extract and mix evenly. Grease the pan or use muffin liner and pour the cake batter and bake it for 40 minutes.Use a skewer to check if it had baked evenly and set on a grill to cool.

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    Cup Cakes ready!

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