Sunday 6 September 2009

Cupcakes for the giver of life

One of my mums favourite sayings is ''you wouldn't be here if it wasn't for me'' and since I sent her some cupcakes for mothers day, she has been hounding me for some more!
.
So today i decided to try out a new recipe. It's from Hummingbird Bakery.
.
Cupcake Recipe:
.
120 g Plain Flour
1 1/2 tsp Baking Powder
40g Unsalted Butter
Pinch of Salt
120 ml whole milk
1 Medium Egg
1/4 tsp Vanilla Extract
.
In a mixer blend the sugar, baking powder, salt and butter until it resembles sand.

(I don't have a mixer sob sob, so I did this in my food processor. If you have an overwhelming urge to buy me one, see my wish list ha ha!)
..
Add in half the milk and mix.
.
Whisk together the egg, vanilla and the rest of the milk and add this in until just combined. Do not over mix.
.
Spoon the mixture into cake cases and fill until two thirds full.
.
Bake for approx 20 - 25 minutes until light golden and when the sponge bounces back when touched. (Or put in a cocktail stick and if it comes out clean then they are ready)
.
Decorate with buttercream icing (recipe below) and sprinkles and / or icing decorations.
..

Buttercream Recipe:.

250 g Icing Sugar, sifted
80 g unsalted butter at room temp
25ml whole milk
A few drops of vanilla extract
.
Beat the sugar and butter until it's well mixed.
.
Add in the vanilla and milk and beat until fluffy.
.
The cupcake recipe made enough for 8 standard cupcakes.

The icing recipe gave me enough to add a good sized swirl to each cake.
.
Tips:

  • 1 tsp is 5ml
  • It's really hard to cream the butter and sugar by hand so I had to add in the vanilla and some of the milk to help it along. I also only needed to add in 20ml of milk.
  • Use an ice cream scoop to fill the cases to ensure that all cupcakes are the same size.
  • Don't worry about using every last drop of the mixture. Only fill 2/3 as they do not dome, they are flat so it will just spill over the edges of the cupcake liner. (I've learnt my lesson)
  • I used a 1M tip by Wilton
  • I used sugar flowers that I bought off Ebay.

These are filled a bit too much

Use gel food colouring

Disposable icing bagsll the way!


Sugar decorations, kept between layers of kitchen roll




.
This is how I wrapped them:
.
.

.
I hope she likes them!

2 comments:

  1. These are so pretty! Buttercream icing is the best! And thanks for visiting my blog!

    ReplyDelete
  2. I recieved my cupcakes this morning, packaged beautifully and looked so pretty and inviting. Had one immediately with a cup of tea..it was totally scrumptious........what a treat!!!!!!

    ReplyDelete

Sunday 6 September 2009

Cupcakes for the giver of life

One of my mums favourite sayings is ''you wouldn't be here if it wasn't for me'' and since I sent her some cupcakes for mothers day, she has been hounding me for some more!
.
So today i decided to try out a new recipe. It's from Hummingbird Bakery.
.
Cupcake Recipe:
.
120 g Plain Flour
1 1/2 tsp Baking Powder
40g Unsalted Butter
Pinch of Salt
120 ml whole milk
1 Medium Egg
1/4 tsp Vanilla Extract
.
In a mixer blend the sugar, baking powder, salt and butter until it resembles sand.

(I don't have a mixer sob sob, so I did this in my food processor. If you have an overwhelming urge to buy me one, see my wish list ha ha!)
..
Add in half the milk and mix.
.
Whisk together the egg, vanilla and the rest of the milk and add this in until just combined. Do not over mix.
.
Spoon the mixture into cake cases and fill until two thirds full.
.
Bake for approx 20 - 25 minutes until light golden and when the sponge bounces back when touched. (Or put in a cocktail stick and if it comes out clean then they are ready)
.
Decorate with buttercream icing (recipe below) and sprinkles and / or icing decorations.
..

Buttercream Recipe:.

250 g Icing Sugar, sifted
80 g unsalted butter at room temp
25ml whole milk
A few drops of vanilla extract
.
Beat the sugar and butter until it's well mixed.
.
Add in the vanilla and milk and beat until fluffy.
.
The cupcake recipe made enough for 8 standard cupcakes.

The icing recipe gave me enough to add a good sized swirl to each cake.
.
Tips:

  • 1 tsp is 5ml
  • It's really hard to cream the butter and sugar by hand so I had to add in the vanilla and some of the milk to help it along. I also only needed to add in 20ml of milk.
  • Use an ice cream scoop to fill the cases to ensure that all cupcakes are the same size.
  • Don't worry about using every last drop of the mixture. Only fill 2/3 as they do not dome, they are flat so it will just spill over the edges of the cupcake liner. (I've learnt my lesson)
  • I used a 1M tip by Wilton
  • I used sugar flowers that I bought off Ebay.

These are filled a bit too much

Use gel food colouring

Disposable icing bagsll the way!


Sugar decorations, kept between layers of kitchen roll




.
This is how I wrapped them:
.
.

.
I hope she likes them!

2 comments:

  1. These are so pretty! Buttercream icing is the best! And thanks for visiting my blog!

    ReplyDelete
  2. I recieved my cupcakes this morning, packaged beautifully and looked so pretty and inviting. Had one immediately with a cup of tea..it was totally scrumptious........what a treat!!!!!!

    ReplyDelete