Thursday, 19 September 2013

Dairy cup-cakes/ Non-butter/ Non-oil cup-cakes

  Hi all!!!  First of all , I am very proud to present you these diary cup-cakes, my first successful baking experiment.  It happened once, when Shama had asked me to make some cup-cakes and I noticed that all left in my refrigerator was some fresh cream and milk.   Wasn't heart-broken, tried with available ingredients at hand and hurrayy!!!!, results were fantabulous.

Diary cup-cakes are made with milk and fresh cream as key ingredients apart from regular ones.  The advantage of non-butter or non-oil makes it an healthy alternative for adults, from regular cup-cakes.    Also I integrated a lots of chunky, healthy stuffs like grated apple, tutty-fruity, sliced almonds, finely chopped dates, which also makes it ideal as an tea-time snack (therefore, doesn't remind us the absence of buttery frosting).   So, it can  delight any kid at home, also be party booster or for surprising guests at home, this cup-cakes is quick to make and hence can find a special place on ur baking session. 

Though these are filled with all goodness, unlike other cup-cakes these dont have an good shelf-life.  Remember that we add apples, fresh cream and milk?  Those sensitive ingredients reduce the shelf-life and so they are best had within two days at room temperature or four days at refrigerator.  My best suggestion would be to prepare them during week-ends at small batches, so that we can avoid wastage.

Preparation time : 25 minutes
Baking time : 20 minutes
Yeild : 8 cup-cakes

Ingredients required: 

For dry mixture
  • 11/2 cups of self-raising flour
  • Pinch of salt
  • 1/3 cup powdered sugar
  • 8-10 almonds, finely sliced
  • 2 tbspn tutty-fruity
  • 1 tbspn finely chopped dates
  • 2 tbspn finely sliced apples

  • 1/2 cup + 1 tbspn fresh cream
  • 1/2 cup milk
  • 2 eggs


Gather all dry ingredients (except sugar) and mix them on an broad vessel.  Keep aside.  Pre-heat the oven at 180 degree celsius.

In an separate vessel, break open two eggs, sugar, fresh cream.  Beat them well till they are well combined.

Now all beaten, fold them into dry mixture batchwise.  Alternatively add milk also and mix well without any lumps.

Now, all done and set.  Pour them over cup-cake moulds and bake at 180 degree celsius for twenty minutes or till an rod inserted into centre comes out clean.  Cool them over wire rack.

Enjoy at tea-time.  Since they are non-butter and chunky, they can be served to all aged persons.

Happy Baking!!!!

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