Yummy Scrummy Cup Cakes

Cup cakes are my friends. My best friends. Ok, so its more a love-hate relationship. I love them and they hate me – well they hate my figure! ☹ “Cupcakes are fairly easy to make” – this from every mom friend of mine. Well let me tell you, cupcakes are fairly easy to make if you know what the hell you are doing and have been practising for months or years.

You wanna know how I figured that out? I’ll just briefly tell you about some of my own cupcake disasters to shed some light on how serious this is.

Ø  Mount Vesuvius syndrome – that’s right, nobody warned me that you don’t pour the batter all the way up in the cupcake, I did that, and the end result resembled Mount Vesuvius. Great big peaks on each of them.

Ø  Lumpy cupcakes – this is where you don’t sift the flour and end up with lumpy batter and therefore lumpy cupcakes

Ø  The density of an unnecessarily deep conversation – this is where you don’t whisk the batter for long enough, the contents don’t mix properly and therefore you end up with cupcakes that either don’t rise properly

Anyhow, all these amateur errors led to my now near perfect cup cake recipe that never fails! So, try my recipe for this humble party favourite and let me know what you think!

So what’ll you need?

For the cupcake:

200g Self-raising Flour

200g Caster Sugar

200g Butter (IMPORTANT – the butter needs to be room temperature, soft and pliant but still generally keeping its shape)

3 Eggs (medium sized)

½ tsp Vanilla Essence

For the Frosting:

150g Butter (room temperature)

350g Fondant Icing Sugar

½ tsp Vanilla Essence

2tbsp Whole Milk

Method:

Preheat the oven to 180°C (160°C for fan assisted ones).

In the meantime, into a mixing bowl, sift the flour. Add the other cupcake ingredients and whisk for a good two to three minutes until the mixture has a soft creamy look and feel and the ingredients have blended completely.

Line a 12-hole cupcake tin with cupcake cases. Only half fill these cases evenly with the cupcake batter.

Bake for 20-25 minutes or until the cupcakes have risen and look firm on top. To be absolutely sure, you can also insert a small skewer right into the middle – when pulled out, it should come out clean.

Set on a wire rack to cool.

While the cupcakes are cooling down, whisk together all the ingredients for the frosting. Add the milk teaspoon by teaspoon rather than all in one go – this is mainly so you can get the perfect consistency to be able to pipe on to the cupcakes. You should whisk on a low setting for about 5 minutes.

Whilst whisking, if you wish, you can add any food colouring, I recommend food colouring paste rather than liquid which can change the consistency.

When the cupcakes are completely cool, use a piping kit of your choice and top the cupcakes. Add any fun toppings like hundreds and thousands, chocolate whirls, or rice paper toppings!

Tip: If you do end up with Mount Vesuvius cakes, then use a serrated knife to level the top before frosting. I like to use the chopped off tops to make my own Victoria sponge cakes by sandwiching them with some buttercream and jam!

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