Whilst you may be eager to get whisking and licking out that bowl,
preparation is the one of the most important aspects of successful
baking. Baking is as much a science as an art and accuracy is paramount.
- Pre-heat the oven (180°c/gas mark 4)
- Line your cupcake tray with paper cases
- Weigh out your ingredients
The four main ingredients in a basic cake mix are sugar, butter, eggs and flour (self-raising). There are many a cupcake recipe out there each using varying amounts of these four basic ingredients.
My preferred method is very simple, easy to remember and gives great results – a light, fluffy and moist cupcake every time:
Weigh your eggs (with the shells
on). 2 eggs will make a dozen cupcakes. Whatever your eggs weighed use
that weight for the sugar, butter and flour.
For example, if your eggs weighed
120g you would measure out 120g flour, 120g sugar and 120g butter.
Essentially you will have equal amounts of all the ingredients.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time and whisk.
- Fold in the flour – I also added some vanilla paste at this point, you could also add cocoa powder if you wanted chocolate flavoured cakes. I also added half a teaspoon of baking powder.
- Divide the mixture between 12 cupcake cases
Bake the cakes in the oven for about 15-20 minutes; they should be well-risen, golden brown and spring back to the touch.
- 100g icing sugar;
- 100g dark chocolate (melted); and
- 100g butter (it must be real butter, don’t be tempted to use spread!)
Whisk the icing sugar and butter together (being careful not make
your kitchen look like it has been in a blizzard) until really smooth
and creamy, then add the melted dark chocolate (milk chocolate would be
too sickly sweet) and whisk again. Use an electric whisk for best
results.
Pipe the icing onto your cake in swirls and add any decorations you
wish. You can always just spread the icing on if you don’t have a piping
set. I decorated my cakes with freeze-dried strawberries as they add
great colour and taste delicious too. Don’t forget to lick the bowl!
Eat your cake with a cake fork on a floral plate; it just tastes better that way.
FROM :
mumsdays.com/cupcake-recipe/
http://www.sri-ya.com/2018/02/how-to-make-cupcake-steb-by-steps.html
No comments:
Post a Comment