12 Sep 2012

Allium B kitchen: Classic cupcakes


Today we are sharing with you a classic recipe, which we think everyone should have scribbled in their recipe book. If you are looking for a quick sweet tooth fix, or to impress over Sunday lunch, then look no further than this simple, mouth watering recipe, with frosting to top.

For the cake mixture you will need - (to make 20-24 small cupcakes)
170g - self raising flour
170g - castor sugar
170g - margarine
3 eggs
1 tsp vanilla essence

For the frosting you will need-
500g - icing sugar
160g - margarine/butter
1 tsp vanilla essence
30ml milk

To help you along your way you will need, scales, mixing bowl, a whisk and cupcake cases.

Are you ready? Let's go...

1. Pre-heat your oven to 160 degrees
2. Measure all ingredients out ready to use
3. Place the margarine in the bowl and warm to slightly melt the butter (can be done in the oven or microwave) this makes it easier for mixing, and avoiding lumps.
4. Add in the castor sugar until smooth
5. Sift in half the flour, and break 2 of the eggs. Whisk away.
6. Sift in the remaining flour, the final egg and the vanilla essence.
7. Whisk away until you have a smooth, lump free mixture.
8. Try a spoonful. If your knees give way to the amazing taste, then you have done a good job.
9. Set up you cases on a baking tray, making sure to leave a reasonable gap in between
10. Spoon the mixture into the cases, using a table spoon. The mixture only needs to reach half way, as it will expand when cooking.
11. Place your cakes on the middle shelf of the oven to bake for 15-20 minutes
12. To check they are done, place a skewer in the middle. If there is no mixture on the skewer when you pull it out, then you are good to go.




Now for the frosting

1. Whisk the margarine, icing sugar and vanilla essence together
2. Slowly mix in the milk, to form the mixture

It is up to you how you would like to present your cakes, and there is nothing wrong with just slapping the frosting on the top, it all tastes the same at the end of the day.

This is the nozzle tip  I used, and here are some tips for frosting your cakes. Classic swirl and simple swirl (magnolia bakery style)









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