I made these cupcakes for Akshaya to take for a school trip last week. Their lunch was taken care of by the school but the kids had to carry food for snacking on. So apart from stocking up on all sorts of junk food (she and her friends had actually planned out in advance who was bringing what!), Akshaya wanted some cupcakes to take along “just in case of an emergency if lunch turns out to be terrible” . She was also particular that she wanted “plain” vanilla cupcakes (no frosting, please) because she hadn’t had any in a long time.
I adapted Wilton’s Basic Yellow Cupcakes by leaving out the eggs and increasing the milk a bit. These cupcakes turned out to be very soft with a lightly crusty top and were just perfect. After I had spooned the batter into the cupcake liners I thought that they looked a little too plain and wanted to jazz them up a bit. So I sprinkled some semi-sweet mini chocolate chips on top of the cupcakes before baking them.
For someone who was looking for “plain” cupcakes I didn’t hear any complaints from my daughter. In fact, the next day morning (a Sunday), she had a three part breakfast where the first and last part consisted of one each of these cupcakes!
As for me, I now have a perfect “plain” cupcake recipe which I can adapt according to my requirement.