Classic cupcakes- the way my mother makes them

If there is one thing I am proud of, it is my mother's recipe for sponge cake. As long as you do it right, there is no way you can get it wrong. This was the first time I tried it in the new OTG, and it was every bit as divine as I remember.

100 gms maida
1 tsp baking powder
100 gms sugar (I used half and half, regular and castor sugar)

2 eggs
100 gms butter
vanilla essence
raspberry essence
red food colouring
 
Sift together the maida and the baking powder three or four times till well aerated and keep aside.
Whisk 2 eggs till frothy and keep aside.

In a mixing bowl, mix the butter and sugar taking care that you always stir the spoon in the same direction. Do it till the two are well mixed and creamy.

Add a bit of the flour and some beaten egg to the mixture, and mix till creamy. Keep doing it till all the flour and eggs are mixed. Mix the batter a bit more- the more you mix, the fluffier your cake will be.

Divide the batter into two halves. Put a few drops vanilla essence with one, and a few drops raspberry essence and red food colouring in the other and mix well.

Grease a muffin tray and dust it with flour. Put one teaspoon of each of the two batters in the moulds.

Preheat the over to 200 degrees. Bake for 20 minutes, or till a knitting needle pushed into the batter comes out clean.