Use this simple recipe to create a Basic Cake which can be used for any size cupcake.
420g Self Raising Flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
310g Caster Sugar
130g butter or margarine
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk
· Preheat oven to 350°F/180c
5oz Unsalted Butter (or margarine)
5oz Caster Sugar
6oz SR flour
3 Eggs
1tsp Vanilla Extract
A dash of food colouring if required.
Celebrate the 4th July with these lovely colourful cupcakes
From the Noble pig.com
adapted from Patrick Decker
2-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter
1-1/4 cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups double cream
1/2 cup icing sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
lots of popping candy!
Pecan Pie Mini Muffins
1 cup brown sugar, packed
1/2 cup flour
1 cup pecans, chopped
2/3 cup butter, melted and cooled
2 eggs, beaten
cooking spray
Preheat oven to 350
In mixing bowl, combine brown sugar, flour, and pecans
In another mixing bowl combine butter and eggs
Stir in flour mixture just until moistened. Grease 30 mini muffin cups and fill 3/4 full
Bake 20-25 minutes
Remove to cooling rack and cool
Following on from the trend in Cup cakes, these mini simnels will look lovely on your cake stand. Use a bun tin or a even a whoopie pie tin
175g butter, softened,
175g caster sugar,
3 medium eggs,
225g plain flour sifted,
1 tsp baking powder,
1 tsp mixed spice,
350g luxury mixed dried fruit,
100g chopped walnuts or almonds,
grated zest and juice of 1 orange,
100g natural almond paste, cubed.