For my first recipe I’m starting with something uncomplicated, versatile and simply delicious; cupcakes. You can pick them up in any bakery, cafe or supermarket but why pay for something that’s often overpriced or borderline stale – sometimes both – when it’s so easy to whip up a batch of your own? Not only do you see exactly what’s going in to the mixing bowl, you can alter the recipe to suit your own personal taste and come up with a hundred different creations.
Today I’m going to limit myself to sharing three different versions. The recipe for the basic cupcake couldn’t be simpler and while most people know it like the back of their hand, I’ll write it up for all novice cooks.
Blend 4 ounces of margarine, 4 ounces of sugar and 2 eggs together, preferably in a food processor, until it becomes a creamy mixture. Pour 4 ounces of flour into a large bowl and gradually add the mixture. If it seems a little dry, add a splash of milk and a drop of vanilla essence for a light sweet flavour.
Spoon the cake mixture in to individual cases and pop in the oven at about 180 degrees Celsius. After 15-20 minutes, the cakes should be a lovely golden colour. Stick a knife in to one and if it comes out clean, they’re good and ready. If the mixture clings to the knife, leave them another five minutes or so. Keep an eye on them – they cook quite quickly. Don’t leave them until they’re crisp and brown. These cakes should be deliciously light and spongy.
The following points will allow you to create three of my current favourite types of cupcakes:
1. When mixing the flour and creamy mixture together, pour in 4 oz of melted chocolate. Allow the cakes to cook and then to cool. Stir 2-3 tablespoons of warm water in to 4 oz of icing sugar. Carefully add some peppermint essence to the icing. This is really strong stuff so use the tiniest amount. The best way to do this is to stick a toothpick in to the bottle and 2-3 drops off that will more than suffice. An innocent little bottle of food colouring can also be pretty powerful. Add even less than half a teaspoon of green colouring to the icing and stir to create an emerald shade that contrasts beautifully with the chocolate cake. Finish with a sprinkle of chocolate shavings. Allow 10 minutes to set and voilà – minty choco cupcakes. Delicious with a steaming hot cup of coffee and a good book!
2. After spooning the mixture in to cases, push 2-3 marshmallows in to each cake. Pop the tray in to the oven. The heat will cause the mixture to rise and – because of the mallows bubbling inside – chances are there may be some spillage. Allow the cakes to cool and trim off any overflow. For the frosting, stir 2-3 tablespoons of warm water in to 4 oz of icing sugar and spread thickly on the cakes. Top with a single marshmallow to keep it sweet and simple – bear in mind the cake is already stuffed with mallows! These are sticky beyond belief so keep some wet wipes handy while enjoying your chewy gooey cupcakes!
3. After spooning the mixture in to cases, push 3-4 Smarties (or any coloured candy) in to each cake. Allow the cakes to cook and then to cool. Stir 2-3 tablespoons of warm water in to 4 oz of icing sugar. I used a quarter of a teaspoon of red colouring to create a pearly pink colour, half a teaspoon of blue for a midnight sky shade and half a teaspoon of red and blue mixed together for a cool lilac colour. For best results use different bowls for each different colour. Apply the icing to the cakes, top with a pinch of coloured sprinkles and allow 10 minutes to set. There you have it – random rainbow cupcakes. Indulge your inner child and enjoy these treats with a tall glass of ice cold milk. Bendy straws optional!
I personally love that these cakes don’t have that dull homogenous shop-bought look. The tops are crumbly, the icing is dripping over the cases and the sprinkles go everywhere. But trust me – they taste absolutely gorgeous.
Enjoy!
x
Tags: cake, crave, cupcake, decorate, delicious, eat, fun
