Cup cakes recipes
Our top 3 of 13 Cup cakes recipes
My tip would be, never let your childhood memories be a block to decorating the cup cakes. I have found that adults now love to find old-fashioned sweets on their cakes. Like, sherbet spaceships, bananas, white chocolate mice, marshmallows, bits of flake chocolate, Rolo's etc etc etc...
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- 8oz margarine or butter
- 8oz SR flour (sieved)
- 8oz caster sugar
- 4 med eggs
- bag of sweets to decorate
- good drop vanilla essance
- 8oz icing sugar
- 4oz margarine or butter
- 1 vanilla pod seeds
- Pre heat oven to gas 5 / elec 190
- Put your cases onto a bun tray
- Mix the marg and sugar together until light and fluffy
- Add the beaten egg slowly and mix after each addition
- you can add at this stage either vanilla essence or vanilla pod seeds, whichever you have in your cupboards to add a vanilla flavour
- Now add the sieved flour in gently and mix with a spoon, do not beat it in
- Put mix into paper cases and bake in the oven for 20 to 25 mins, you can use small cup cake paper cases or muffin cases it will just depend on how big you want your cup cake to be.
- When cakes are cooked cool on a wire rack and then decorate with your favourite toppings
- for the butter icing, mix the icing sugar and marg and vanilla pod seeds together until light and creamy (this can be used for toppings and for the butterfly cakes)
- cup cakes
- 100gm soft margarine
- 100gm self raising flour
- 100gm caster suger
- 2 eggs
- 2.5 ml baking powder
- 100gm Dried fruite (optional).
- 1. Put all ingredients in the large mixing bowl
- 2.Beat together with the wooden spoon until a smooth, dropping consistency is reached.
- 3. Using a spatula to keep the mixture in the middle of the bowl.
- 4. Using a teaspoon and the kitchen knife , put a spoonful of mixture in each cake case.
- 5. Bake for 15 mins . Put trays in width- ways and never cook on the floor of the oven.
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- BASIC CUPCAKE
- 225g unsalted butter, softened
- 225g caster sugar
- 225g self raising flour
- 1tsp baking powder
- 4 Eggs Medium sized
- 1tsp Vanilla Extract
- 1.5k Ready Made Fondant Icing
- 250mls Sugar Syrup
- 1tbs Liquid Glucose Syrup
- 1tbs lemon juice
- few drops assorted food colours
- Pre-heat oven to 175*C (350*F / Gas mark 4)
- Place 18 cupcake cases (or 12 larger muffin cases) into muffin tins.
- Place all cake ingredients into a medium bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes.
- Divide the mixture between the cases and bake for 15 - 20 minutes.
- Remove from oven and cool on a wire rack.
- Prepare the dipping fondant by putting the fondant icing into a microwave proof bowl and cover with boiling water. Leave until soft - about 15 minutes.
- Drain the water away then add the glucose, sugar syrup and lemon juice to the bowl with the fondant.
- Heat in the microwave on full power for 2 minutes then stir well. Heat for another minute on full until runny. Do not allow the mixture to boil.
- Remove from microwave and stir well until smooth. If you wish to colour the icing, add a few drops of your chosen colour and mix well.
- When the cakes are cool, brush the tops with sugar syrup or sieved apricot jam as this will help to create a cleaner crumb free finish.
- Before you dip the cakes, add the icing to the microwave and heat on full power for 10 - 20 seconds.
- Dip the cakes into the icing up to the cake case and allow to cool. Once set (will only take a few minutes) repeat the process for a smooth finish.
- Decorate the cakes as you wish using sugar flowers, butterflies etc.
- Note** To make the sugar syrup add 250g sugar to 250mls water in a small saucepan and bring to the boil. When boiling, take off the heat and allow to cool. Any un-used syrup can be kept in the fridge for a week or so.