HI GUYS....FOR ALL YOU CUPCAKE LOVERS,I HAVE THE IDEAL CUPCAKE RECIPE FOR YOU...LEARNT THIS FROM A LADY IN LONDON WHO SUPPLIES CUPCAKES TO SOME OF THE BEST BAKERIES.HER WEDDING CAKES WERE LIKE PIECES OF ART...SO BEAUTIFUL THAT MY HEART WOULD BREAK IF I HAD TO CUT UP ONE. I LEARNT HOW TO MAKE THE LIGHTEST FLUFFIEST AND MOST DELICIOUS CUPCAKES ALONG WITH A VANILLA BUTTERCREAM FROSTING AND SUGAR PASTE DECORATIONS..IT WAS A WONDERFUL EXPERIENCE..ONCE YOU VE LEARNT TO MAKE THE BASIC CUPCAKE ALONG WITH A GOOD FROSTING,THE POSSIBILITIES ARE ENDLESS AND THE ONLY LIMITATION IS PURELY YOUR IMAGINATION...YOU CAN EXPERIMENT WITH ALL KINDS OF FROSTING BE IT CHOCOLATE,COFFEE, HAZELNUT MINT,COOKIES AND CREAM PINA COLADA ETC ETC(PHEW).........SO TRY OUT THIS CUPCAKE RECIPE AND FROST IT...GET THE KIDS INVOLVED WITH THE DECORATIONS........ITS SUPER FUN..........HERE GOES THE RECIPE..CHECK OUT THE PICTURES........
LIGHT FLUFFY MOIST CUPCAKES (MAKES 30 CUPCAKES)
1)250 GRAMS UNSALTED BUTTER(IF USING SALTED,AVOID THE SALT IN THE RECIPE)
2)360 GRAMS CASTOR SUGAR
3)480 GRAMS SELF RAISING FLOUR/CAKE FLOUR(SIFTED)
4)4 eggs
5)300 mls milk
6)1/2 tsp salt
7)2 tsp vanilla extract
METHOD (PLEASE KEEP ALL INGS AT ROOM TEMP)
1)HEAT OVEN TO 190 DEGREES C/170 IF USING A FAN OVEN
2)BEAT TOGETHER THE BUTTER AND CASTOR SUGAR UNTIL LIGHT AND FLUFFY.IT SHOULD BE ABOUT 5 MINUTES. KEEP SCRAPING DOWN
3)BEAT IN EGGS ONE AT A TIME ADDING A SPOON OF FLOUR AFTER EACH ADDITION.PLEASE INCREASE SPEED TO MAXIMUM AFTER ADDING EACH EGG SO ITS WELL COMBINED AND THEN GO BACK TO NORMAL SPEED.
4)ADD HALF THE MILK
5) NOW SLOWLY ADD HALF FLOUR AND BEAT ON THE SLOWEST.ADD REMAINING MILK
6)TAKE BOWL OUT AND NOW FOLD IN THE REMAINING FLOUR AND SALT SLOWLY AND GENTLY
7)DIVIDE MIXTURE BETWEEN THE PAPER CASES.YOU CAN USE AN ICE CREAM SCOOP TO SCOOP OUT AND DROP IN THE PAPER CASE.DONT BOTHER EVENING OUT.IT WILL HAPPEN IN THE OVEN.
8)BAKE IN THE CENTRE RACK FOR 17 MINS OR UNTIL TOOTHPICK COMES OUT CLEAN.REMOVE CAKES AND TRANSFER TO A WIRE RACK TO COOL.
VANILLA BUTTERCREAM FROSTING
INGREDIENTS
1)250 GRAMS BUTTER
2)1300 GRAMS ICING SUGAR
3)150 ML MILK
4)1 TSP VANILLA EXTRACT
METHOD
1)BEAT THE BUTTER TILL PALE AND SOFT
2) BEAT IN ICING SUGAR AND ADD ENOUGH MILK VERY SLOWLY TILL DESIRED CONSISTENCY IS REACHED,
3)BEAT IN A MIXER FOR 5-7 MINS.
4)FILL THE BUTTERCREAM IN AN ICING BAG AND FROST CUPCAKES
5)ENJOY
STEP BY STEP PICTURES
LIGHT FLUFFY MOIST CUPCAKES (MAKES 30 CUPCAKES)
1)250 GRAMS UNSALTED BUTTER(IF USING SALTED,AVOID THE SALT IN THE RECIPE)
2)360 GRAMS CASTOR SUGAR
3)480 GRAMS SELF RAISING FLOUR/CAKE FLOUR(SIFTED)
4)4 eggs
5)300 mls milk
6)1/2 tsp salt
7)2 tsp vanilla extract
METHOD (PLEASE KEEP ALL INGS AT ROOM TEMP)
1)HEAT OVEN TO 190 DEGREES C/170 IF USING A FAN OVEN
2)BEAT TOGETHER THE BUTTER AND CASTOR SUGAR UNTIL LIGHT AND FLUFFY.IT SHOULD BE ABOUT 5 MINUTES. KEEP SCRAPING DOWN
3)BEAT IN EGGS ONE AT A TIME ADDING A SPOON OF FLOUR AFTER EACH ADDITION.PLEASE INCREASE SPEED TO MAXIMUM AFTER ADDING EACH EGG SO ITS WELL COMBINED AND THEN GO BACK TO NORMAL SPEED.
4)ADD HALF THE MILK
5) NOW SLOWLY ADD HALF FLOUR AND BEAT ON THE SLOWEST.ADD REMAINING MILK
6)TAKE BOWL OUT AND NOW FOLD IN THE REMAINING FLOUR AND SALT SLOWLY AND GENTLY
7)DIVIDE MIXTURE BETWEEN THE PAPER CASES.YOU CAN USE AN ICE CREAM SCOOP TO SCOOP OUT AND DROP IN THE PAPER CASE.DONT BOTHER EVENING OUT.IT WILL HAPPEN IN THE OVEN.
8)BAKE IN THE CENTRE RACK FOR 17 MINS OR UNTIL TOOTHPICK COMES OUT CLEAN.REMOVE CAKES AND TRANSFER TO A WIRE RACK TO COOL.
VANILLA BUTTERCREAM FROSTING
INGREDIENTS
1)250 GRAMS BUTTER
2)1300 GRAMS ICING SUGAR
3)150 ML MILK
4)1 TSP VANILLA EXTRACT
METHOD
1)BEAT THE BUTTER TILL PALE AND SOFT
2) BEAT IN ICING SUGAR AND ADD ENOUGH MILK VERY SLOWLY TILL DESIRED CONSISTENCY IS REACHED,
3)BEAT IN A MIXER FOR 5-7 MINS.
4)FILL THE BUTTERCREAM IN AN ICING BAG AND FROST CUPCAKES
5)ENJOY
