White Velvet Cup Cakes by Shireen Anwer

Ingredients:

• Butter 4 oz
• Egg 1
• Egg yolks 2
• Vanilla 1 tsp
• Flour 1-1/2 cups
• Baking powder 1-1/2 tsp
• Salt 1/4 tsp
• Sugar 3/4 cup
• Cream 1/2 cup

For Frosting:

• Shortening 1/2 cup
• Vanilla essence 1 tsp
• Almond essence 2 drop
• Icing sugar 2 cups
• Milk 1-2 tbsp

Method:

1. Grease 15 muffin cup cakes.
2. Now preheat oven to 180 degrees C.
3. Now beat butter and sugar in bowl for 1 minute.
4. Then add egg yolks and vanilla essence and beat it nicely.
5. Now put flour and cream one by one and beat on low speed until batter is thick.
6. Then put batter in muffin cups with spoon, bake for 20 minutes and cool it.
7. For frosting: Beat shortening, put vanilla essence and almond essence and beat for 30 seconds.
8. Then add 1 cup sugar and beat it nicely.
9. Now put milk and add 1 cup sugar.
10. Put 1 tbsp milk if needed and mix it until frosting should be spread.