Cupcakes

Cupcakes….!

CUPCAKES, WHAT COULD BE NICER….!
Indeed, what could be nicer, than a well made, and beautifully iced cupcake.  Well, I don’t claim to have been able to master the “beautifully iced” part, but at least I tried.  However, the same cannot be said about the cupcake itself.  After using my Mother’s tried and tested 4, 4, 2, formation, I added a drop or 2 or 3 of lemon extract, and it was transformed!   You can also have a 6, 6, 3, mix.  6oz. flour/sugar/butter to 3 eggs, for a larger quantity of buns.

TO BEGIN



I try to be organised when baking anything.  I like to have all the ingredients to hand, instead of making several trips to my baking boxes.  Baking boxes, for anyone who is interested, is where I keep my Flours, and other dry ingredients.  The other boxes house baking tins, cases, liners, etc.  The very first thing I do, after many a disaster with my, affectionately termed, wonky oven, is pre-heat.  This mix requires a pre-heated oven to Gas Mark 4/180C/350F.  Line a 12-hole bun or muffin tin with paper cases.

You will need:

4oz/115g Self Raising Flour
4oz/115g softened butter
4oz/115g Caster Sugar
2 lightly beaten eggs
2 – 3 drops Lemon Extract (Not Essence)
1 tablespoon of Milk

Method
Cream together the sugar and butter in a bowl until totally combined.  Slowly, add the eggs, and sift the flour in between each addition of beaten egg.  Add the milk.  At this point, I added the Lemon Extract.
Put the mix into your paper cases.  I find using two teaspoons, one to scoop, and one to scrape works best.  Place on the middle self of your oven and bake for 20 minutes.  Test with a cocktail stick or metal skewer to see if they are cooked.  Leave to cool on a cooling rack.

Lemon flavoured butter-icing


6oz/175g Softened unsalted butter
3 tspns Lemon Extract
10oz/280g icing sugar
Pink Edible Cake Glitter

Beat the butter and lemon extract together, until light and well combined.  Sift the icing sugar in, and give the mix a good whisk each time you add the sugar.
After the buns have cooled, ice them, using a piping bag and a small to medium nozzle, or simply spread the icing over each bun with a palette knife.  Decorate with whatever decorations you like.  

 


So, there you go.  Cupcakes.  Easy…!



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