Currently there seems to be a cupcake craze in Kuching. I thought I try my hand at cupcake making. Unfortunately, Mom's oven went bonkers. One batch of cupcake took us more then 2 hours to bake. I hope Dad gets her a new one soon. I gotta stop baking for a while. -__- sigghhh.
Basic Vanilla Cup Cake Recipe
Ingredients
- 5 oz (150g) Butter - softened
- 5 oz (150g) superfine (castor) sugar
- 6 oz (175g) self-raising flour
- 3 eggs
- 1 tsp vanilla extract
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing. Notes Makes 12 cakes.
Butter Cream Frosting
Ingredients
- 5 oz (150g) Butter - softened
- 8 oz (250g) confectioners (icing) sugar
- 1 tsp vanilla
- 2 tsp hot water
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water. Beat until smooth and creamy. Notes Makes approx 12 cakes.
No comments:
Post a Comment