Tuesday, February 24, 2009

CUP CAKE CULMINATION.

i am happy. i have mastered my cup cakes. here's the recipe for really fluffy and fine vanilla classics with sprinkle topping. once you can do these, you can do any of them.

CAKE INGREDIENTS:

115g really soft butter
180g caster sugar
3 organic eggs (makes them really lovely and yellow)
1/2 tsp vanilla essence
210g plain flour
1 small tsp baking powder
a pinch of salt
60ml full fat milk

preheat the oven to 180C and line a cup cake tin with paper cases (check out www.jane-asher.co.uk). using a hand held blender with a whisk attachment, or double pronged electric whisk, beat the butter so that it is really smooth. add the sugar, continuing to beat on a low setting. one by one add the eggs and then finally the vanilla. it will begin to look curdled but that's fine. now measure out the flour, baking powder and salt into a separate bowl. beat in the flour and milk, starting and finishing with the flour. it should form a really elastic and light mix. decant the mix into the cup cake cases leaving half a fingers depth for them to rise. you will have some left over as this makes about 18 so you will need to bake two rounds. place in the oven for 8-10 minutes, and then remove to a cooling rack until totally cold (if you ice when they are warm it will melt).

ICING INGREDIENTS:

1/2 pat of cream cheese
2 tbsp full fat milk
enough icing sugar to make a stiff mixture
1/2 tsp vanilla essence
multicoloured sprinkles.

again, using an electric whisk, beat the cream cheese and milk until really smoooooth. now sift in the icing sugar and vanilla essence until it is stiff and stands on end when the whisk is removed. stuff this into a piping bag and curl little flowers of icing around the top of each cake. sprinkle at your leisure and hand around with tea.

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