Sunday, 30 October 2011

Basic Cupcake Recipe


So I'm back blogging after a very busy few days campaigning!! Got a great response in D.I.T and Loreto but I can't slack now as there is still a few more weeks till November 17th to get the votes in!!

Myself and Simon went down to the Kilkenny on Saturday for the Savour Kilkenny food festival which was really great. We got to watch Donal Skehan in action in the morning in the Langton's demo theatre and later in the afternoon we wandered around the food market and got to try lots of lovely Irish foods. It was a very short visit and I really wish we had more time to spend there.

So back to the recipe! This is one I have mastered this week after baking about 500 mini cupcakes for my supporters! They went down a treat with the students. Free food is definitely the way to get any student on board!!

These cupcakes are lovely and light and this basic recipe is very adaptable to your own personal taste. You could add lemon zest and poppy seeds, dark chocolate and raspberries, chocolate chips or whatever tickles your fancy! There are soo many options so feel free to chuck in whatever into the mixture! For the frosting, I tend to be a big fan of a simple iced topping but piping some butter cream icing on top is a lovely touch and it does look very impressive.

Prep: 15 mins  Cook: 15-20 minutes or until firm and lightly golden on top  Serves: 12 cupcakes

125g butter
125g castor sugar
2 eggs
1 tsp vanilla extract
1.5 tsp baking powder
175g self raising flour
60ml milk
pinch table salt

For the butter cream frosting
160g softened butter
320g icing sugar

Preheat the oven to 180C and line your cupcake tray with cupcake cases.

Tip the butter into a large mixing bowl and with an electric hand blender, beat until softened.

Add the rest of the ingredients and whisk until the mixture is smooth. You could add a little food colouring at this point if you want your cupcakes a particular colour!

Using 2 spoons, or a traditional ice-cream scoop to divide the mixture between the 12 cases.

Place in the oven for 15-20 minutes until firm and lightly golden on top.

Remove from the oven and leave to cool on a wire rack before icing.

For the butter cream frosting, place the butter in a large mixing bowl and beat until smooth using an electric hand blender. Add in the icing sugar, bit by bit, until completely incorporated. If you want a few different colour icings, divide the mixture into a few different bowls and get creative adding food colouring to the mixture. Spoon into a piping bag and ice away!

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