Traditional butter cake made into small bite size cupcakes. Recipe is taken from the blog "A Daily Obsession". As usual, I succumbed to the beautiful pictures that tempted me to try out the recipe.
Tender, fluffy and sponge cake like, these bite size buttery cupcakes were gone in mere two days in my small family of 3. No prizes for guessing who whacked most of it. My Daughter said to me, "Can you make some more? They're really good .... and addictive!".
Adapted from A Daily Obsession here. I've scaled down the recipe enough for my family's consumption.
120 g chilled butter
90 g chilled caster sugar
3 large eggs, separated
110 g self raising flour, sifted
20 ml milk
a pinch f cream of tartar
1) Line muffin pan with paper cups. Preheat oven at 170 C.
2) Beat butter and 60g sugar by machine until light and fluffy, scraping down the sides a few times. Check to see if sugar has dissolved before going to next step.
3) Add the yolks one by one, beating well after each addition and then add the milk.
4) In another bowl, whisk egg whites with remaining g sugar and a pinch of cream of tartar until soft peaks.
5) Fold in the egg whites and flour into the butter mixture, alternately, in 2 or 3 batches.
6) Pour batter into prepared prepared muffin pan and bake until wooden skewer plunged into middle of cake comes out clean. Please note the cooking time and the number of cupcakes this batter yields, varies depending on the size of your cupcakes. Keep your eyes glued to the oven!