Easy Cupcakes

by Doc-G on March 13, 2011

Easy Cupcake Recipe

Recently, I have been spending a bit of time at home with my daughter. She loves doing stuff in the kitchen and she wanted me to make cupcakes with her. I reckon now I’ve cracked it and wanted to put something up during the long weekend here in Adelaide. It also gave me a little project to do in that I have taken the ‘standard’ recipe and converted it into thermo-mix ‘speak’. The recipe is a derivative of a number of recipe’s I’ve seen but cant really attribute it to any singular one although I suspect it is similar to something in one of Nigella Lawson’s books as I saw the method she uses of using easily remembered amounts of ingredients on one of her shows. It is entirely possible she got this from somewhere else too!

Anyway, I’ve called it ‘Easy’ cupcakes because, they are very easy to make and the recipe has not failed me yet and has produced a number of ‘ooh’s and aaah’s’ from the plethora of people that have tried them.

A word of advice on cases. I have noticed in the shops that there are ‘fairy cake’ cases and there are ‘muffin’ cases. The ones I buy are identical in size and pretty much in price too except the ‘fairy cake’ cases tend to collapse in the oven giving a ‘flat’ appearance (although the cake is still good) and the ‘muffin’ ones tend to hold their shape well. I therefore recommend using the ‘muffin’ cases if you have the choice and dont have a favourite.

With children, I like to get my daughter to spoon the ingredients into the bowl as I measure them out or in the case of the thermomix (which has scales in them) she spoons the ingredents into the bowl until the required amount is in. I also get her to help me with icing the cakes and putting on any decorations. When guests arrive, I tell them that she made them and she puffs out her chest and ‘beams with pride’ over her cooking skills….RESULT!

The recipe is as follows:

Easy Cupcakes

makes 12 cupcakes

Ingredients
For the cakes:
120g softened butter
120g caster sugar
2 eggs
1 teaspoon vanilla essence
120g self raising flour
2 table spoons milk (optional…use if needed)

12 cupcake cases.

For the icing:
140g softened butter
280g icing sugar
1 teaspoon vanilla essence

Coloring (if you like…some people dont like using it however and it doesn’t add to the flavour)

Method

‘Standard’
Using a mixer or if you have forearms of ‘steel’, cream the butter and sugar together until creamy and pale. Add one egg and continue to mix, then add the second egg and the vanilla essence and continue mixing until well amalgamated. Then sift in the flour and continue to mix until even in consistency. If the mixture is too still, add 1 table spoon of milk and another if required (I have so far found that I dont need the milk!).

Divide the mixture into the casings making sure they are never more than half to three quarters full as they rise during the cooking process.

Put cases onto a baking tray and bake in a 180 degrees Centigrade oven for 15 minutes or until very very lightly browned on top. When done, remove from oven and let cool completely before icing (otherwise the icing will melt and drip off the cake…not good!).

For the icing, cream the butter and sifted icing sugar together either in a mixer or in a bowl with a whilsk until very pale (almost white) (I highly recommend an electrice mixer for this!). Add the vanilla essence and continue to mix and finally if using add a few drops of food colouring and mix until well amalgamated and consistent colour. Using a knife or teaspoon, ice the cakes and add any other decorations.

‘Thermomix’
With the thermomix, you can use cold butter and soften it by weighing the ingredient in and mix for 40 seconds at 50 oC on Speed 5. Weigh in the caster sugar and mix for 20 seconds on speed 5. Open the lid and scrape down the sides and cream again for 1 minute on speed 5 until pale and white. Add the eggs one at a time and the vanilla essence and mix on speed 3 for 30 seconds. Then seive in the flour using the scales to ‘weigh’ it in and mix for 30 seconds on speed 4. Scrape down the sides and mix again for 40 seconds on speed 5 until the batter is silky smooth. Add milk if the mix is still too stiff and mix again for 20 seconds on speed 4 if required.

Put mixture into casings and cook the cakes as described above.

For the icing, again use cold butter and soften it by weighing the ingredient in and mix for 40 seconds at 50oC on Speed 5. Weigh in the icing sugar and mix for 20 seconds on speed 5. Open the lid and scrape down the sides and cream again for 1 minute on speed 5 until pale and white. Then add the vanilla essence and if using food colour and mix on speed 5 for 20 seconds or until consistent in colour.

Apply to cakes as described above.

Enjoy!!

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