Kitchen Expedition Number 2 has been a straight up success! Nearly all of my previous attempts to baking cupcakes have been a complete disaster, either they sink in the middle or they are too hard at the top, as a result of cooking for not long enough or too long. I followed an old recipe in a book that belonged to my grandmother. The recipe is as follows:
Ingredients
100g (4oz) Margarine
100g (4oz) Caster Sugar
100g (4oz) Self Raising Flour.
2 medium Eggs
Chef's Tip - My Mum said the way she remembers the amounts without the recipe is '4442'
1. Heat oven to 180C, 350F, Gas Mark 4.
2. Cream margarine and sugar until light and fluffy. Beat in eggs, one at a time adding a little flour with each.
3.Gently fold in remaining flour.
4. Using spoons scoop mixture into cupcake cases and bake for 20 - 25 minutes.
Chef Tip - Don't open the oven door while cooking, this will make them sink in the middle!
5. After baking leave to cool then decorate as you like, this is an easy sponge to make and is great because it goes with all different icing flavours, I have chosen strawberry today in keeping with my Little Princess theme but next time I would like to do Decadent Chocolate Cupcakes as a variation.
I iced the cupcakes with a ready made creamy icing because I was focusing on learning how to make the sponge today, with icing, I want to buy a pipe to make fancy icing, so if you know any shops I can buy one from please leave a comment for me.
The cakes were delicious, tasted very light and fluffy, thankfully no crispiness or hard edges, and went down a treat with my family! My next post will be about making Spaghetti Carbonara, learning to make the sauce from scratch, that is tonights dinner, so I shall be back very soon with what happened! I hope you can make these cupcakes too and enjoyed reading this post. x
Hi Chef Lily, Welcome to the world of blogging! I was new to this about 8 months a go and love it so hope you enjoy it as much as I do. Thanks for visiting my blog.
ReplyDeleteYou can't go wrong with a good sponge recipe, I like your mums memory trick!
For piping I would suggest you try the Wilton 1M tip, just goggle it, there are many cake shops online you can buy it from. You get a good cupcake swirl with this tip.
Also another useful technique, I find when making cupcakes, is to use an ice cream scoop to fill your cases with batter. This gives you an even distribution and is a bit easier. The best ice cream scoops are the ones with the spring loader scoop so when you press the spring the batter just falls straight out (not sure that's a good description!).
Hope that's useful, looking forward to the carbonara recipe!
Thank you! Ok I'll check out that one, I have this amazing baking book I got for Christmas with loads of beautiful cupcakes in it so I really want to try them.
ReplyDeleteThanks for the tips!
Looking very nice. Thanks for sharing recipe. Strawberry is my favorite flavor so i am going to try this. You can also give online cake order in secunderabad and get delivery at your home with our favorite cake.
ReplyDelete