So, I’ve finally climbed aboard the cupcake wagon and what a wagon it is. After I bought the little silicone cupcake pans I made a batch which were eaten before I got a chance to whack the regulation slather of icing on top. Being a try-and-try-again person these days, here’s the second batch…
I confess that I baked the little cakes three days ago and have only just got around to decorating them (there have been distractions up the waazoo here lately) but I’m happy to report that the basic butter cake recipe used makes sure that these little mouthfuls were still moist. Uber-fluffy when first out of the oven, the cake actually becomes moister (and a little more solid) for a days sitting. Thanks for passing the recipe on, Mum. It’s a winner.
For a dozen medium cupcakes or 18 small ones, cream 125grams of butter with 1 cup of caster sugar until very very fluffy. If you’re having trouble getting the butter to cream properly, then drop a tablespoon or two of boiling water into it and you’ll find it’ll go the classic “cream” colour very quickly. A slurp of vanilla essence is a nice extra at this point.
Then sift 2 cups of self-raising flour into a bowl, add two beaten eggs, 3/4 cup of milk, the cream/sugar mix, a pinch of salt and stir into a smooth batter. Using two tablespoons, put even blobs of mix into your prepared pans (grease the silicone pans for their first usage but you don’t need to from then on).
Bake in a 180C oven for 10-15 minutes and don’t forget to turn halfway through so they cook evenly. The oven in this house made the first lot lurch to one side like drunk sailors.
After 10 minutes, test with a skewer for done-ness. When the skewer comes out clean, remove from oven and allow to cool in the pans. Turn out or leave in pans and decorate. I’ve just used a chocolate butter-cream mix (125 grams butter creamed with 1 and half cups of icing sugar and a few tablespoons of milk, plus a half-cup of cocoa).
The little flowers are a cheaters special – pre-made and available at most supermarkets.