White Velvet Cupcakes by Shireen Anwer

Ingredients:

• Butter 4 oz
• Egg 1
• Egg yolks 2
• Vanilla essence 1 tsp
• Flour 1-1/2 cup
• Baking powder 1-1/2 tsp
• Salt 1/4 tsp
• Caster sugar 3/4 cup
• Cream 1/2 cup

For White Frosting:

• Shortening 1/2 cup
• Vanilla essence 1 tsp
• Almond essence 1/4 tsp
• Icing sugar 1-1/2 to 2 cup
• Milk 2 tbsp
  

Method:

1. Line muffin cups tray with paper cups.
2. Preheat oven on 200 degrees C.
3. Now beat butter and caster sugar.
4. Then put egg, egg yolks and vanilla essence and beat more.
5. Also fold flour and cream one by one.
6. The beat this mixture on low speed.
7. When batter is thick, put in cups with spoon and bake for 20 minutes.
8. Now keep muffins on wire rack, cool it and frost with frosting.
9. For frosting: Beat shortening, vanilla essence and almond essence for 30 seconds.
10. Then add icing sugar gradually gradually and beat more.
11. Now put milk and remaining sugar and decorate cup cakes.