Ingredients - All at Room Temperature

12oz All purpose flour | 8oz Castor Sugar | 5oz Milk | 100gm Butter | 1Tsp Vanilla Essence | 1/2Tsp Baking Powder | 1/4 Tsp Baking Soda | 2 Fresh Eggs

For Icing/Frosting - 1 Pac DreamWhip | 1/2 Chilled Milk | a drop of Vanilla Essence 1 Cup Of Powdered Sugar

Whisk whipped cream on high speed till thick and creamy in consistency. add in vanilla essence, 1 Cup Powdered Sugar.

Whisk again till the cream is thick and all the ingredients are completely combined. Cover the bowl with cling wrap and refrigerate till the cream is well set and to keep it chilled.

Prepare the cake batter -

1. Preheat the oven at 180 Deg' for 20 min. Line a muffin cake pan with cupcake liners and keep aside, while you prepare the batter.

2. In a clean bowl, add butter and sugar, Beat it on high speed till it is creamy and pale yellow in color. Add in eggs(one at a time),

Whisk on high speed till the eggs are well combined and double in Volume.

3. In another bowl, sift together twice all the dry ingredients _Flour, baking powder/soda.

Add the dry ingredients in the butter-egg bowl, gradually adding milk and vanilla essence.

Using a spatula, gently fold the mixture and scrap out the edges to make sure everything is well combined. Beat it again till the batter is thick in consistency.

Note - Do not over mix the batter.

Scoop out the batter in the prepared muffin tray. Sprinkle almonds/pistachios on top of it.

Tap gently to remove excess Air. Place it on the center rack of oven and bake till a inserted toothpick comes out clean(Min 25 Mins) -

Your oven timing may vary so keep a check on it, else they will burn.

Remove the cupcakes and let it cool down before you frost them else the frosting will melt.

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Bon Appetit.