Cupcakes have become very popular.
No longer are they just made and decorated for children’s birthday parties: they’re available at most coffee outlets; there are shops that sell nothing but cupcakes; and I’ve even seen them at weddings, where every guest gets one – nice 🙂
Of course, the real fun comes when you decorate them.
They are very quick and easy to make and preparation time is around ten minutes!
This cupcake recipe will make around 20 cupcakes – and to keep things simple I use a cup measure. The cup should hold approx 250 ml / 8fl oz of liquid.
Cupcakes – Ingredients
- 125 g butter (or usual spread)
- Half cup Castor Sugar (or other white sugar)
- 1 teaspoon Vanilla Extract
- 2 Eggs
- One and a Half cups self-raising flour
- Approx one-third cup of milk (I use soy)
- 2 Cup Cake baking trays
- Cup Cake paper cases – about 20
Cupcakes – Method
- Assemble the food processor (aka whizzer)
- Whiz together the butter, sugar and vanilla extract until creamy smooth
- Add the 2 eggs and whiz again
- Add the flour and whiz some more
- Add the milk, bit by bit, and whiz for the final time – don’t make the mixture too runny (see handy hints below)
- Put the cup cake paper cases in the baking trays and fill each one with a good heaped dessert spoonful of the mix
- Cook in a pre-heated moderate oven for 10-15 minutes (keep an eye on them because they cook quickly)
- Once they have risen and look golden brown they are cooked – place each one on a wire rack to cool completely
Handy Hints and Suggestions
- The consistency is about right when the mixture slowly falls off the spoon. If it just stays there it’s probably a bit thick, so add a bit more milk. If it runs off it’s definitely too thin, so add more flour
- Make sure you allow to cool completely before decorating, otherwise the icing, cream, or whatever you use, will melt
- Once cool, cupcakes freeze well in a sealed container or freezer bag
- They are perfect for school lunch boxes
- If you want to make bigger cupcakes, use a muffin tray and muffin sized paper cases – they will take longer to cook of course
- Make smaller ones by putting less mix in each paper case – keep an eye on them in the oven as they cook quickly
- If you were wondering what self-raising flour is, it’s merely flour that has already had baking powder added to it, so it will rise during cooking. You can use plain flour and add the baking powder yourself – about 1 teaspoon for every cup of flour and mix well
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