I Made some cupcakes the other day for my sister. There’s not much to it, I used the most basic recipe for the cupcakes. Got it form the SarieKos spring edition of 2010.
- 3 eggs
- 110 ml castor sugar
- 315 ml self-raising flour
- 190 ml butter room temperature
- 5 ml vanilla essence
Oven: 180 º C.
Add everything to the electric mixer and beat for 3-4 minutes. Divide the batter into 12 cupcake cups (That you’ve sprayed with Cook and Spray) of your choice and bake for 15-20 minutes or till golden brown and test with a fork of knife.
Now the icing is not that easy as the cupcakes, but it is definitly worth trying. I always make it, because it is healthier than butter icing and the taste is light and soft like marshmallows.
Fluffy frosting (This is from the Women’s Weekley Children’s Birthday Cake Book) I am using the exact words from the cookbook, because the method is intricate.
Fluffy Frosting: Two egg quantity
- 1 cup sugar
- third cup water
- 2 egg whites
Combine the sugar and water in a small saucepan, stir over medium heat until the sugar is dissolved, do not boil; brush any sugar grains down from side of saucepan with brush dipped in water increase heat, boil rapidly, uncovered for 3-5 minutes; do not stir after syrup boils. If a sweets thermometer is available, syrup should reach 115 degrees C (240 degrees F)’ otherwise you can test by dripping 1 teaspoon of syrup into cold water, it should form a ball of soft sticky toffee when rolled between fingers. If testing syrup in water, remove pan from heat when syrup falls from spoon in a heavy drop, allow bubbles to subside, then test in cold water.
The syrup should not change colour, if it does, it has cooked for too long and you will have to throw out that batch and start process again. While syrup is boiling, beat egg whites in small bowl of electric mixer until stiff, keep beating while the syrup reaches the correct temperature. When syrup is ready, pour in a very thin stream om to the egg whites while beating. Add all the syrup and tint with colour and/or add essence for flavour.
I added 5 ml of vanilla essence. Use any sweets to decorate or make it more elegant with some chocolate shavings and small turkish delight blocks. Raspberries or strawberries always look good on the white fluffy frosting.
I spend more time on choosing the decorations than what flavour the cupcake will be, because you can add more decorations to a vanila cupcake. You don’t want to over do the cupcake. Remember less is more.
Happy baking for you this week.