This is a very basic
cupcake recipe for those still mastering the art of baking. You can change the
ingredients slightly to make different-flavoured cakes, or add all sorts of
icings and decorations so every cake is a mini masterpiece!
Ingredients:
110g butter, softened 110g caster sugar
110g plain flour 2 tsp baking powder
¼ tsp salt 2 medium eggs
1 tsp vanilla extract
Method:
Preheat the oven to 180C. Line
a muffin tin with paper cases. Put the butter and sugar in a bowl and beat
until pale and fluffy. Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined. Spoon
the mixture into the paper cases. Bake for 18 to 20 minutes until risen, golden
and firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire
rack to cool completely.
Fillings and Flavour Suggestions
You can add a filling to the cupcake by cutting a cone from the middle
of each cake with a serrated* knife. Fill the hole with jam, lemon curd or one
of these fabulous fillings.
1. Raspberry and Chocolate Cupcakes
Fill each cake with 1 tsp seedless raspberry jam
and ice with chocolate buttercream.
2. Lemon Cupcakes
Fill each with 1 tsp lemon curd. Ice with lemon
buttercream.
3. Chocolate Cream Cupcakes
Mix 75g mascarpone with 2 tbsp
double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each
cupcake. Ice with chocolate buttercream.
4. Buttercream
Icing Suggestions
- For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time.
- For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.
- For lemon buttercream, beat in 1 tbsp lemon juice- add 1 tsp at a time and taste after each addition.
- For chocolate buttercream, beat in quarter tsp vanilla, 60g melted and cooled milk chocolate and 2 tbsp cocoa powder.
*A serrated blade is a type of blade used on saws and on some knives or scissors, the uneven one with ‘grids’
Until Next Week,
La Petit Chef
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