Cupcakes are small cakes, individually wrapped in paper cases and lavishly decorated. They bring a smile to everyone and can be enjoyed as a special treat or gift.
At a glance
Cooking time: 15-20 minutes
- Preheat oven to fan 160°C, conventional 180°C, gas 4.
- Line muffin tins with 12 paper cases.
- Sift the flour into a bowl and put to one side. Using an electric whisk, cream the sugar and butter together until light and fluffy.
- Gradually add the beaten eggs and vanilla essence with a little of the flour, after each addition. Fold in the remainder of the flour until all the ingredients are combined.
- Divide the mixture between the cupcake cases and then bake for 15-20 minutes, until lightly golden.
- Leave in the muffin tin to cool.
Hints and Tips
- Ideas for decoration – For a sprinkling of chocolate use a grater or potato peeler to make chocolate shavings for iced cupcakes. Alternatively you could use flaked chocolate or even chocolate drops.
- Hundreds and thousands – One of the quickest ways to decorate cakes is to sprinkle them with sugar or chocolate vermicelli. Look out for different colours, shapes and even sparkles!
- Fruity frosting – Add a fruity touch to your cupcakes by topping them with crystallised or fresh berries. To crystallise, simply dip fresh berries in squeezed lemon juice and then roll in caster sugar. You can also use candied fruit sweets.
- Romantic Roses – for a truly romantic touch, make sugar roses from rolled fondant to pop on top of your cupcakes. Roll some sugar paste into a long sausage on a board dusted with icing sugar to prevent sticking. Flatten the paste into a rectangle with a rolling pin. Cut 1cm lengths of paste and roll them up like swiss rolls. Pinch one edge to create a bud shape and cut off the excess paste from the bottom. Place on top of a frosted cupcake.
- Sugarpaste cut-outs – Fun shapes cut from rolled fondant look great in bright colours on cakes. Little hands will love making them so you can turn it into a fun activity at parties.