Thursday, August 21, 2014

6 great cupcakes in a jiffy

I have been trying  many cupcake recipies of late.  All have been found wanting, until this one.  I wanted a cupcake that was versatile, not too sweet, had a good, light cake, but not crumbly, and that was delicious.  Not much to ask?  So many of the recipies just did not stack up, too sweet, cakes that did not rise well, etc. even Nigella did not come up to the mark.

Well here is a recipie that I adapted from one that Matt Preston's friend Carol, put up on Taste (click here for the link).

This makes 6 large cupcakes or 10ish small ones.  That's perfect for our family. The cakes turn out with a rounded top, they are not the flat type of cupcake I have often seen.  I have not included Icing recipie, as I'm sure you have your favourite one.  You can easily double the recipie, or more if you want!  Vary the flavours once you have mastered the cakes, the next one I am going to make is coconut and lime.  Just remember to remove a little of the flour (no more than a tablespoon) if you are going to add a dry ingredient like coconut or cocoa for chocolate cakes.

Cup Cakes

Rating: moderate


115g  self-raising flour
2 teaspoons cornflour
115g caster sugar
115g butter, at room temperature, chopped
1 egg
13ml (1/4 cup) milk
 1 scant tsp vanilla extract


Preheat oven to 190°C/170°C fan forced.
Line 6 80ml (1⁄3 cup) muffin pans with paper cases.
Sift the flour and cornflour into a large bowl.
Add the sugar, butter, eggs, milk and vanilla.
Use electric beaters to beat on medium-low speed for 3-5 minutes until mixture is very pale and very smooth.

Divide mixture among pans, filling to two-thirds full. (don't overfill)
Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
Transfer to a wire rack to cool completely.

Ice with your favourite butter cream icing.

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