Sugar Crunch

The typical cupcake is usually so head-heavy with that swirl of sweet cream. When I crave a lighter sponge, unadorned and simple, I go for these quick tea cakes. They are ready in a blink, warm well in a micro and go beautifully with a cuppa. My version of these beauties is topped with sugar before baking. The crunchy surface adds a delightful dimension to the cuppies!

Sugar topped Cuppies The ingredients 

• 110 gm powdered sugar
• 2 eggs, large
• 110 gm butter 
• 110 gm maida (1 medium cup)
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla essence
• 1½ tbsp milk (if needed)
• ½ cup grain sugar (optional)

Method

•  Arrange 10-12 paper cases in a muffin tray.
•  Preheat the oven to 180°C (350 F)
•  Sieve together the maida, baking powder and salt. Keep aside.
•  Whip the butter, sugar and vanilla together till fluffy, then add the eggs, one by one.
• Now fold the dry mixture into the bowl till combined. Add a little milk if it’s too thick or clumpy.
• Spoon the batter into paper cases, no more than 2/3rd full. Sprinkle with sugar, then bake for 12-15 minutes.
• Remove from oven when risen and golden.

Note: Do not over bake, or the cakes won’t be moist. This recipe can be doubled for a large cake. As a variation, top with chopped nuts or brown sugar.

(Nijhowne is a Chandigarh-based culinary expert)